To meet all communication skills applicable for this position.
To manage guest house management services.
To manage canteen operations volume of 400 to 1000 meals per time.
To maintain good relationship with the client.
To manage the basic and mandatory HR practices at the project.
To manage the site with best cost control management and practices.
To manage the suppliers and establishing best store management practices at the project.
To set the Health safety practices as governed under HACCP and FSSAI.
Timely submission of invoices for the services rendered under the scope of work and collect payments on time.
To set service culture and standard for better experience of the service user.