Job Description

The Operations Manager/ General Manager - F&B, Guest Experience & Backend Operations is a pivotal leadership role responsible for driving both the culinary excellence and guest engagement that define The House of MG, as well as ensuring operational discipline and resource efficiency across all support departments. Working closely with the Head Chef, F&B Manager, Reservations and Guest Relations teams, this individual also leads procurement, stores, housekeeping, maintenance, and project logistics to uphold the heritage property's high standards in both service and operations.

Key Responsibilities

F&B and Culinary Operations
Work closely with the F&B Manager and Head Chef to ensure consistently high food quality, service standards, and guest satisfaction across all dining venues and banquet events.

Collaborate on menu innovation, seasonal specials, portion control, recipe costing, and presentation aesthetics in line with the heritage brand.

Monitor guest dining feedback and coordinate improvements in service recovery, ambience, and meal flow.

Oversee banquet planning and execution with a focus on hospitality, efficiency, and visual presentation.

Guest Experience & Relationship Management

Serve as a key point of contact for guest engagement, especially for repeat visitors, high-value clients, and events.

Supervise guest feedback channels (TripAdvisor, OTAs, internal surveys) and lead resolution of service issues.

Coordinate with Front Office and Reservations to ensure seamless guest journeys--from pre-arrival to post-departure.

Actively participate in designing and executing curated experiences such as heritage walks, bespoke dining, or celebrations.

Procurement & Cost Control

Supervise purchasing for all departments--including project procurement--in coordination with the Purchase Manager and Finance.

Implement and maintain strict cost control systems in food, housekeeping, maintenance, and operations.

Track department-wise consumption trends, variances, and enforce corrective actions to ensure profitability and efficiency.

Conduct quarterly vendor assessments and suggest optimisations.

Stores & Inventory Management

Oversee management of: Food & Kitchen Stores Housekeeping Stores Maintenance Stores Project Stores Retail Stores
Ensure timely requisitions, quality checks, par level monitoring, FIFO systems, and inventory audits.

Support timely billing, payment coordination, and audit compliance.

Housekeeping & Maintenance

Supervise daily readiness and grooming of guest rooms, public spaces, banquet areas, and heritage zones.

Coordinate with the Maintenance team to ensure timely execution of repair schedules, AMC servicing, energy efficiency, and preventive upkeep.

Support sustainability and resource optimisation goals through monitoring of utilities and consumables.

Production & Laundry Oversight

Oversee the central kitchen and laundry production with a focus on hygiene, quality, workflow efficiency, and material usage control.

Coordinate with Chef and Housekeeping to balance production planning with demand cycles.

Project & Refurbishment Coordination

Act as operational liaison for ongoing and upcoming projects and refurbishments, ensuring procurement, vendor logistics, and on-site support are delivered as per timelines and design expectations.

Operational Coordination & Reporting

Conduct daily walk-throughs and weekly operations meetings with relevant departments to review standards, feedback, consumption, and vendor performance.

Maintain operational reports on inventory, cost variances, project spend, guest recovery actions, and maintenance schedules.

Share summaries and suggestions with AGM and GM for planning and improvements

Job Types: Full-time, Permanent

Pay: Up to ?150,000.00 per month

Benefits:

Food provided Leave encashment Paid time off Provident Fund
Work Location: In person