Job Summary:

To function as the Production Manager for the Food and Beverage Department, to ensure that all the FnB outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Duties & Responsibilities:

Main Duties

A. Administration

§  Ensures that culinary activities are aligned with the Nile Hospitality Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

§  Oversees the preparation and update of individual Departmental Operations Manuals.

§ Conducts regular communications meetings and ensure that departmental briefings and meetings are effective and conducted, as necessary.

§  Always  adhere  strictly time management to meet hotel revenue goal .

B. Customer Service

§  Ensures that all guest contact culinary employees deliver the brand promise and always provide exceptional guest service.

§  Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

§  Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees, as necessary.

§  Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

§  Maintains positive interactions with guest and colleague for good working relationships

§ Always treat guest on priority basis

C. Financial

§  Maximizes Chefs productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

§  Ensures that each profit Centre (e.g. Restaurant, Banquets, Market Place) is operated in line with maximizing profit while delivering on the Nile brand promise.

§  Ensures that each cost Centre (e.g. Stewarding, Halwai, Bakery & Pastry) operates with the lowest possible cost structure while also delivering on the Nile brand promise to the guest.

§  Assists in the preparation of the Annual Business Plan for Food and Beverage.

§  Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.

§  Proactively manage s costs based on key performance indicators, working through the respective Heads of Department as appropriate.

§  Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.

§  Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

§  Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions. 

D.  Marketing

§  Prepares, utilizes, and updates an Annual Food Promotion or marketing plan  broken down as necessary by department.

§  Constantly evaluates regional, local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

§  Encourages Sous Chef to look for Marketing and Public Relations opportunities to increase awareness and ultimately business. 

E.   Operational

§  Ensures that all company brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§  Monitors all operations(BF, Lunch, Dinner), especially during peak business periods, working through the respective section Head to make adjustments where necessary.

§  Ensures that all Nile Food and Beverage Top 20 are implemented.

§  Provides feedback on the results of the Consumer Audit and to ensure that the relevant changes are implemented.

§  Encourages Chefs to be creative and innovative, challenging and recognizing them for their contribution to the success of the kitchen operation.

§  Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§  Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We are one”.

§  Ensures that all Kitchen Chefs are up-to-date with the availability of seasonal and new products on the market.

§  Tastes and monitors the food quality served throughout the All operation, never compromise in quality of food.

§  Works with the purchase Manager in the procurement of the best product for the best price.

§  Works closely with the Stewarding Manager  or supervisor to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.

§  Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.

§   seek our sources for fresh food; monitors all produce and meat for freshness

§  Ensure kitchen team follow HACCP and FSMS in kitchen.

§  SOP training given on day to day operation to team and record been maintained.

§  chefs held every day kitchen team briefing to communicate important message, upcoming events, functions or any food promotion.


§  Oversees and assists in the recruitment and selection of all culinary employees. Ensures you follow hotel guidelines when recruiting and use a competency-based approach to selecting kitchen employees. Food trail have to take for any chefs hiring.

§  Oversees the punctuality and appearance of all  chefs, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

§  Maximizes the effectiveness of Heads of section and Sous Chef  by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

§  Conducts annual Performance Development Discussions with Heads of sections & Sous Chefs and supports them in their professional development goals.  Ensures that they in turn conduct annual Performance Development Discussions with their employees.

§  Ensures that each Head of sections plans and implements effective training programmed for their employees in coordination with the Training Manager and their Departmental Trainers.

§  Encourages Chefs to be creative and innovative, challenging and recognizing them for their contribution to the success of the kitchen operation.

§  Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.

§  Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

§  Provides feedback on the results of the Employee Opinion Survey and ensuring that the relevant changes are implemented.

 Other Duties

§  Is knowledgeable in statutory legislation in employee and industrial relations.

§  Understands and strictly adheres to Rules and Regulations established in the Employee letter and the Hotel’s policies concerning fire, hygiene and health and safety.

§  Ensures high standards of personal presentation and grooming.

§  Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.

§  Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

§  Attends training sessions and meetings as and when required.

§  Carries out any other reasonable duties and responsibilities as assigned.

Job Knowledge, Skills & Abilities:
§  Minimum of five years progressive hotel restaurant, Events, In Room Dining, banquet kitchen experience, five years as Executive Chef preferable
§ Previous supervisory experience required
§ Minimum 2 year culinary degree required, three – four year degree preferred
§ Flexible, understandable and able manage team well.
§ able to handle work pressure and effective communicative skill.
§ Basic computer skills required
§ Extensive knowledge in  menu development, creative and understand of both international and domestic dishes

Department: F&B Production
Job Type: Full Time
Job Location: Nile Hospitality
Salary: INR 32,000 - 40,000


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