Deputy Manager

1. ACCOUNTABILITIES RESPONSIBILITIES

ACCOUNTABILITIES

ACTIVITIES

1

F B Service

• Table Set - up

• To arrange the Food Beverages

• Oversee Preparation of beverages.

• Oversee Serving of Food Beverages.

• To maintain menu book on daily basis.

• To managing business lounge outdoor events.

2

Others

• To carry out inventory of food and beverages, crockery and cutlery.

• To place order for F B, Utensils etc.

• Providing training to F B Staff.

• Ensure cleanliness at times.

1. KEY CHALLENGES

Organising F B at last minute.

1. KEY DECISIONS
2. Decisions made by job holder:
3. Operations decisions on approval of supervisor.
4. Recommendations to superior:

Procurement of F B items, Crockery Cutlery.

1. INTERACTIONS

2. Internal Interactions

PDs, Families, MDs, Essar Executives.

1. External Interactions

Vendors (F B)

1. DIMENSIONS

Financial Dimensions

1. SKILLS KNOWLEDGE
2. Educational Qualifications Certification:

Graduate

1. Total Years of Experience Others:

Upto 10 years years.

1. Functional Skills:

Craft course in F B Service.

1. Behavioural Skills:

Communication, Interpersonal, People Management.

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