Objective of the role:
Managing daily culinary operations across all shifts, overseeing food preparation, mentoring the kitchen brigade, controlling inventory, and maintaining the highest standards of food safety and quality. The role involves menu execution, inventory control, cost management, and maintaining excellent guest satisfaction standards.
Only Mumbai candidates are preferred.
Location: Mira- bhayander
Role & Responsibilities:
Take full charge of kitchen operations and lead the brigade in the Executive Chef's absence.Ensure all dishes leave the pass meeting exact recipe specifications, presentation standards, and temperature guidelines.Train new employees on kitchen procedures, recipes, hygiene, and safety standards.Prepare staff duty rosters and allocate work responsibilities.Maintain discipline and teamwork within the kitchen department.Support in introducing new dishes and seasonal menus.Ensure guest dietary requirements and special requests are handled efficiently.Supervise Chef de Parties (CDPs) and Commis chefs. Create daily/weekly shift schedules, conduct briefings, and train new kitchen employees.Monitor food stocks, handle vendor orders, minimize food waste, and enforce cost-control procedures.Enforce strict hygiene, sanitation, and food safety protocols (e.g., HACCP standards) across all kitchen stations.Qualification & Skills:
Diploma/Degree in Hotel Management or Culinary Arts.Minimum 3-7 years of experience in hotel kitchen operations at senior level.Experience in multi-cuisine kitchen preferred.Strong knowledge of food production techniques and kitchen management. Read LessObjective of the role:
Hotel Sales Executive/ Associate is responsible for generating business opportunities, maintaining guest relationships, and supporting sales activities to increase room bookings, events, banquets, conferences and overall hotel revenue. The role involves coordinating with corporate clients, travel agents, event planners, and internal departments to ensure smooth business operations and guest satisfaction.
Roles & Responsibilities
Generate new business leads through calls, emails, networking, and corporate visits.Maintain relationships with existing corporate guests, travel agents, and business partners.Promote hotel rooms, banquet facilities, restaurant services, and event packages.Prepare sales quotations, proposals, contracts, and presentations.Coordinate with reservations, front office, banquet, and operations teams for guest requirements.Conduct hotel site visits and property tours for potential guests.Follow up on inquiries, negotiations, and confirmations.Maintain sales records, client databases, and reports.Participate in sales campaigns, promotional events, and exhibitions.Monitor market trends and competitor activities.Ensure high levels of guest service and guest satisfaction.Qualifications & skills:
Bachelor's degree in Hospitality, Marketing, Business Administration, or related field.Prior experience in hotel sales/hospitality preferred.1-3 years of experience in hotel sales, hospitality sales, or customer relations preferred.Good communication and interpersonal skills Sales and negotiation abilities. Read LessObjective of the role:
To oversee all food and beverage & Banquet operations for profitability and customer satisfaction, including menu planning, staff management, banquet operations, inventory control, budget adherence, and ensuring compliance with health and safety standards.
The opening is for Mira- Bhayander location.
Only Mumbai candidates need to apply.
Roles & Responsibilities:
Managing all food and beverage & banquet operations, including restaurants, bars, conferences, events, and room service.Developing and implementing strategic plans to achieve revenue and profitability targets.Ensuring high standards of food and beverage quality, presentation, and service.Training, mentoring, and supervising staff to deliver exceptional customer service.Creating and maintaining menus that reflect current culinary trends and meet guest preferences.Monitoring inventory levels and managing ordering to minimize waste and maximize profitability.Implementing and enforcing health and safety protocols to ensure compliance with regulations.Handling guest feedback and resolving any issues or complaints promptly.Banquet operations, Weddings, conferences, business meetings & other different events have to plan and oversee by F&B Manager.Skills & Qualifications:
Minimum 7+ years of relevant experience managerial level in food and beverage department.In-depth knowledge of food and beverage menu items, including wine, mocktails & cocktails.Basic math proficiency for handling transactions and managing budgets.Passion for the hospitality industry and crafting enriching experiences for customers. Read Less