Resort & Restaurant Manager cum Accountant

1. Detailed Work Profile

Lead and manage all major resort and restaurant operations including Front Office, Housekeeping, Kitchen, and Service teams.

Ensure exceptional guest experiences, smooth day-to-day operations, and adherence to quality standards.

Oversee restaurant service flow, guest satisfaction, table operations, and F&B quality.

Monitor cost control, waste management, inventory usage, and staff discipline.

Handle accounting duties including billing, cash management, payroll processing, vendor payments, and expense control.

Maintain accurate financial records, revenue tracking, stock costing, daily sales reports, and monthly financial statements.

Coordinate with management for budgeting, forecasting, menu pricing, and profitability improvements.

Ensure compliance with safety, hygiene, licensing, and operational standards.

Support owners/management with operational insights and business growth strategies.

2. Education Requirements

Graduation: Bachelor's in Hospitality Management / B.Com / Hotel Management (preferred).

Post-Graduation: Not mandatory.

Special Courses: Diploma or Bachelor’s in Hospitality or related field (advantageous).

3. Personal Attributes

Strong leadership with humility and a guest-first service mindset.

High level of integrity, confidentiality, and professionalism in financial matters.

Calm, solution-oriented decision-maker with practical problem-solving ability.

Well-groomed, confident, and composed under pressure.

4. Communication Skills

Excellent communication and coordination skills required.

Languages: English & Hindi preferred; Malayalam is an added advantage.

5. Key Competencies (Knowledge, Skills, Attitude & Behavior)

In-depth knowledge of resort and restaurant operations.

Strong understanding of F&B service standards and guest complaint resolution.

Expertise in menu pricing, cost control, vendor negotiation, and purchase management.

Proficiency in financial reporting, cash handling, reconciliation, and accounting basics.

Experience in staff training, scheduling, supervision, and performance management.

Sales-oriented mindset to increase room occupancy and restaurant revenue.

Excellent multitasking ability with willingness to support any department as required.

Professional grooming, organizational discipline, and a proactive work attitude.