Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport.  The hotel features 290 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east).

GENERAL INFORMATION

Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108

Telephone number: +91 (0) 40 6625 0000

Website: https://all.accor.com/hotel/6687/index.en.shtml

Primary Responsibilities

• Assist the Director Food & Beverage to supervise all Restaurants, Bars, In Room Dinning and Banquets to achieve guest satisfaction and organizational profitability through effective utilization of all resources.
• Assist the Director Food & Beverage and the Executive Chef with the development of new menus and prices.
• Continuously delight the customers by offering trend setting and innovative products and services.
• Ensure to assist the Team -Food & Beverage to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.
• Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management.

Operational Management

• Assist with the selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.
• Co-ordinate work assignments, departmental planning, and scheduling between   Manager -Food & Beverage and the Departmental Heads.
• Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
• To provide cost effective and customer focused Food and Beverage service.
• Ensure that the standards of food and beverage meet/exceed expectations.
• Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
• To ensure that room service orders are executed promptly and that they comply with the required standards.

Knowledge and Experience

• Secondary / High school education / Hotel Management Degree
• Additional certification(s) in Food & Beverage will be an advantage
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Minimum 5 - 7 years of experience.
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behavior, tactfulness, openness, and cultural awareness;
• Ability to accept responsibility;
• Self-confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;
• And the propensity to recognize and acknowledge other peoples’ ideas.