Hotel Restaurant Job Vacancies in Gachibowli

Responsibilities: Conduct outbound and inbound calls to prospective clients to introduce the companys products and services. Understand client requirements and provide accurate information to support decision-making. Coordinate with the sales team by scheduling meetings and ensuring proper lead handover. Perform regular follow-ups with potential clients to nurture leads and maintain relationships. Maintain and update customer databases, call records, and activity trackers. Support marketing initiatives and promotional campaigns through telecalling and lead qualification. Participate in training programs to gain exposure to sales processes, client interaction, and business development strategies.Requirements: Graduation/MBA/BBA/Hotel Management or any other graduation. 0-3 years of work experience (freshers encouraged to apply) Proficiency in Telugu & English. Excellent communication, interpersonal, and presentation skills Positive, adaptable, and eager to learnPerks & Benefits: Structured training with mentorship from senior professionals Competitive stipend + performance-based incentives Career growth into client relations, operations management, or business development rolesJoining: Immediate

1. Staff Management:Recruiting, Hiring, and Training:Restaurant managers are involved in finding, interviewing, and onboarding new employees, ensuring they understand restaurant procedures and expectations. Scheduling and Staffing:Creating and managing staff schedules to ensure adequate coverage while adhering to labor laws and budget constraints. Performance Management:Evaluating employee performance, providing constructive feedback, and addressing any performance issues through coaching or disciplinary actions. Conflict Resolution:Mediating conflicts between staff members and addressing customer complaints effectively. Maintaining Morale:Fostering a positive work environment and promoting teamwork among staff. 2. Operational Management:Overseeing Daily Operations:Ensuring the restaurant runs smoothly, from opening to closing, including front-of-house and back-of-house operations. Inventory Management:Managing stock levels, ordering supplies, and minimizing waste to control costs. Food Safety and Hygiene:Maintaining high standards of food safety and hygiene, adhering to health and safety regulations, and conducting regular inspections. Customer Service:Ensuring excellent customer service, handling complaints, and addressing customer feedback to improve the dining experience. 3. Financial Management:Budgeting and Cost Control:Developing and managing the restaurant's budget, tracking expenses, and identifying areas for cost reduction. Sales and Revenue Management:Analyzing sales data, developing strategies to increase revenue, and monitoring financial performance. Payroll and Accounting:Managing payroll, handling cash flow, and ensuring accurate financial records.