Deputy Manager - Hospitality and Guest Services

Deputy Manager - C&MD Office

Job Responsibilities:
• Overall responsibility for floor-level guest service management within promoter’s office. 
• Ensuring readiness of Cabin, dining areas, guest ante rooms, meeting rooms and rest of the promoter’s area 
• Supervising support staff and ensuring best service standards. 
• Delivering high-touch hospitality services to Promoters and VVIPs, including personalized butler-style assistance to ensure their comfort and satisfaction.

Guest Service & Protocol:
• Deliver highly personalized butler service to the promoters and guests. 
• Anticipate guest needs and provide proactive, discreet service. 
• Manage arrival, seating, dining, and departures in line with VVIP protocol. 
• Maintain guest preference records for personalized service. 
Floor & Operations Management:
• Supervise daily readiness of all hospitality zones. 
• Ensure ambience (flowers, lighting, music, air-conditioning) is as per protocol. 
• Coordinate with housekeeping, engineering, and kitchen for seamless execution. 
• Monitor service sequence, ensuring flawless timing and etiquette. 
Food & Beverage:
• Assist chefs in menu execution for VVIP meals. 
• Supervise table setups, presentations, and service style. 
• Ensure pantry hygiene and inventory management. 
• Oversee service flows during luncheons, high teas, and formal dinners. 
• Take care of healthy meal plans coordinate with nutritionist / consultant 
Team Management:
• Supervise service staff on the floor. 
• Conduct pre-shift briefings and grooming checks. 
• Train service staff in VVIP service and protocol. 
Administrative & Reporting:
• Maintain guest logs, checklists, and daily readiness reports. 
• Coordinate with vendors (flowers, décor, special F&B). 
• Support hospitality requirements and billing documentation. 
• Submit daily/weekly floor operations reports 

Qualification 
Graduate in Hotel management (preferably from IHM) 
Experience 
list of 4 items
• 10–12 years of progressive experience in the hospitality industry, with a strong preference for exposure to luxury or five-star establishments. 
• Proven expertise in overseeing hotel, banquet, and restaurant operations, with a particular focus on food and beverage service excellence. 
• Demonstrated success in leading high-performing teams and delivering exceptional guest experiences across diverse service formats. 
• Deep culinary knowledge and a refined palate, with hands-on experience in menu development, curation, and innovation aligned with current market trends
and guest preferences. 

Experience Level

Mid Level