General Manager – Hotel, Banquet, Restaurant & Café

Position

General Manager – Hospitality Operations

Department

Hotel / Banquet / Restaurant / Café

Reports To

Owner / Managing Director

Job Purpose To provide overall leadership and strategic direction for the hotel, banquet, restaurant and café operations, ensuring excellent guest experiences, strong financial performance, productive operations, high service standards, employee development and sustainable business growth.

Key Responsibilities

1. Overall Operations Management

- Lead and oversee the complete day-to-day operations of the hotel, banquet, restaurant and café.
- Ensure smooth coordination between Front Office, Housekeeping, Food & Beverage, Kitchen, Banquets, Sales, Engineering, Security, Finance and HR.
- Establish and maintain high standards of hospitality, service quality, cleanliness, hygiene and guest satisfaction.
- Develop and implement SOPs, operational policies and service standards.
- Monitor daily operations and resolve operational issues promptly.
- Ensure compliance with statutory, safety, fire, food-safety and local regulatory requirements.

1. Hotel Operations

- Oversee room operations, reservations, front office, housekeeping and guest services.
- Monitor occupancy, ADR, RevPAR, room revenue and guest feedback.
- Improve room inventory utilization and maximize hotel profitability.
- Ensure effective coordination between Front Office and Housekeeping.
- Handle VIP guests, important clients and escalated guest complaints.

1. Banquet & Events Management

- Lead banquet operations for weddings, conferences, corporate events, parties and social functions.
- Ensure smooth execution of events from pre-function planning to final settlement.
- Coordinate with Sales, Kitchen, Service, Décor, AV, Housekeeping and external vendors.
- Monitor banquet revenue, food cost, manpower and event profitability.
- Build strong relationships with wedding planners, corporates, event agencies and institutional clients.
- Drive repeat business and new event opportunities.

1. Restaurant & Café Operations

- Oversee daily restaurant and café operations, including service, kitchen coordination, menu execution and guest experience.
- Ensure consistent food quality, presentation, service standards and hygiene.
- Monitor menu performance, food cost, beverage cost and wastage.
- Develop strategies to increase average guest spend, table turnover and repeat customers.
- Introduce promotions, seasonal menus, special events and customer engagement initiatives.
- Ensure compliance with food safety and hygiene standards.

1. Sales & Revenue Growth

- Develop and execute strategies to increase overall property revenue.
- Work closely with Sales & Marketing to generate business from corporate, social, wedding, leisure and local markets.
- Monitor room, banquet, restaurant and café sales performance against budgets and targets.




- Identify new revenue streams and business opportunities.
- Analyze market trends, competitor pricing and customer preferences.
- Develop local corporate and institutional relationships.

1. Financial Management

- Prepare and manage annual operating budgets and departmental targets.
- Monitor revenue, expenses, GOP, profitability and cash flow.
- Control operational costs without compromising guest experience.
- Monitor food, beverage, room and departmental costs.
- Reduce wastage, pilferage and unnecessary expenses.
- Review daily/monthly financial reports and take corrective action where required.
- Ensure effective inventory and purchasing controls.

1. Human Resource & Team Leadership

- Lead, motivate and develop the entire hospitality team.
- Recruit and retain competent employees in coordination with HR.
- Establish performance standards, KPIs and departmental targets.
- Conduct regular performance reviews and training programs.
- Build a culture of teamwork, discipline, accountability and guest-centric service.
- Ensure adequate staffing and effective manpower deployment.
- Address employee concerns and maintain a positive workplace environment.

1. Guest Experience & Quality Management

- Maintain exceptional standards of guest service across all departments.
- Personally monitor guest feedback, online reviews and complaint resolution.
- Establish systems to improve guest satisfaction and repeat business.
- Ensure VIP and special occasions are handled with appropriate attention.
- Conduct regular quality audits and operational inspections.

1. Procurement & Vendor Management

- Oversee purchasing of food, beverages, housekeeping supplies, engineering materials and operational requirements.
- Negotiate with suppliers to obtain competitive prices and quality products.
- Maintain approved vendor lists and ensure timely procurement.
- Monitor stock levels, inventory movement and wastage.

1. Marketing & Brand Development

- Work with the marketing team to strengthen the property’s local and digital presence.
- Develop promotional campaigns for rooms, banquets, restaurants and café.
- Support social media, online reputation and digital marketing initiatives.
- Build partnerships with corporates, travel agencies, event planners and local businesses.
- Develop the property as a preferred destination for events and dining.

1. Compliance, Safety & Risk Management

- Ensure compliance with applicable hotel, restaurant, labour, fire, food-safety and statutory regulations.
- Maintain high standards of fire safety,



workplace safety and emergency preparedness.
- Ensure appropriate licenses, permits and certificates are maintained.
- Implement security and risk-management procedures.
- Conduct regular safety and hygiene inspections.

Key Performance Indicators (KPIs)
- Overall revenue and profitability
- GOP / EBITDA performance
- Hotel occupancy and RevPAR
- ADR and room revenue
- Banquet revenue and event profitability
- Restaurant and café revenue
- Food & beverage cost percentage
- Labour cost percentage
- Guest satisfaction scores
- Online ratings and reviews
- Repeat business and customer retention
- Employee retention and productivity
- Cost control and wastage reduction
- Compliance and audit performance

Qualifications
- Bachelor’s degree/Diploma in Hotel Management, Hospitality Management, Business Administration or a related field.
- Relevant professional hospitality certifications will be an advantage.

Experience
- 10–15+ years of experience in hotel and hospitality operations, with significant experience in a senior management/General Manager role.
- Strong experience in hotel rooms, banquets, restaurants and café operations.
- Experience managing P&L;, budgets, sales, revenue and large operational teams.
- Wedding, banquet, MICE and event-management experience is highly desirable.

Key Competencies
- Strong leadership and people-management skills
- Excellent communication and interpersonal skills
- Commercial and business acumen
- P&L; and financial-management capability
- Sales and revenue-generation mindset
- Strong F&B; knowledge
- Problem-solving and decision-making ability
- Guest-service orientation
- Negotiation and vendor-management skills
- Strategic planning and execution
- Crisis and conflict management
- High level of professionalism and integrity

Working Relationships The General Manager will work closely with:
- Owners / Directors
- Department Heads
- Hotel and F&B; teams
- Sales & Marketing
- Finance & Accounts
- HR & Administration
- Vendors and business partners
- Corporate clients
- Event planners and wedding clients
- Government and regulatory authorities

Authority The General Manager will have appropriate authority, within approved company policies and budgets, to make operational decisions relating to staffing, guest service, purchasing, vendor coordination, sales initiatives, cost control and day-to-day property management. Overall Success Profile The successful candidate will be a hands-on hospitality leader and commercially focused General Manager capable of managing multiple business verticals simultaneously, improving operational standards, building high-performing teams, increasing revenue and profitability, and delivering an outstanding guest experience.

Pay: ₹50,000.00 - ₹80,000.00 per month

Benefits

- Cell phone reimbursement
- Food provided
- Internet reimbursement
- Paid sick time
- Paid time off

Work Location: In person

📌 General Manager - Operations (Patiala)
🏢 Antrano Group
📍 Patiala