1073 Beverage Jobs - Page 21

Cushman Wakefield is looking for Community Host to join our dynamic team and embark on a rewarding career journey Greet guests warmly upon arrival and ensure they feel welcomed and attended to throughout their visit Manage reservations and seating arrangements efficiently while coordinating with kitchen and service staff to ensure smooth operations Provide guests with information about menu offerings, specials, and restaurant policies Address customer inquiries and resolve complaints professionally Maintain cleanliness and ambiance of the front-of-house area Monitor guest flow, assist with crowd management, and support event coordination if applicable Ensure a positive guest experience to promote repeat visits and customer satisfaction

Sun Park Resort Manali is looking for Sales Manager - Sun Park Hotel & Banquet, Chandigarh to join our dynamic team and embark on a rewarding career journey Achieve growth and hit sales targets by successfully managing the sales team Design and implement a strategic business plan that expands companys customer base and ensure it s strong presence Own recruiting, objectives setting, coaching and performance monitoring of sales representatives Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs Present sales, revenue and expenses reports and realistic forecasts to the management team Identify emerging markets and market shifts while being fully aware of new products and competition status

Sun Park Resort Manali is looking for Reservation Executive - Sun Park Hotel & Banquet, Chandigarh to join our dynamic team and embark on a rewarding career journey Able to handle incoming calls or emails and provide information to customers regarding reservations, availability, prices, and promotions Able to use reservation systems and other related software to make bookings, process payments, and confirm reservations Should be able to cross-sell, suggest additional products or services to customers, such as car rentals, tours, or restaurant reservations Able to handle customer complaints or issues effectively, often by communicating with other departments or suppliers to resolve the problem Generating reports, analyzing trends and make recommendations to management to improve customer service and sales Excellent communication and customer service skills

Marriott is looking for Food & Beverage Sales Manager to join our dynamic team and embark on a rewarding career journey Developing and implementing sales strategies to meet or exceed revenue goalsBuilding and managing a high-performing sales teamConducting sales training and coaching to improve the skills of the sales teamIdentifying new sales opportunities and developing relationships with key customersAnalyzing sales data and market trends to make informed decisionsNegotiating contracts and closing deals with customersCollaborating with other departments to ensure that customer needs are met and to resolve any issues that arise Monitoring and tracking sales performance and making adjustments as necessary to ensure that targets are met Good Leadership and networking skills Excellent interpersonal, communication, and negotiation skills

Experience: 7 to 8 Years of relevant industry experience, Skills: Training/SOP/Monitoring/Customer Service/Hospitality Operation Department: Facilities & Utilities Eligibility: Any relevant Experience/Hospitality/Customer Support Requirement : 01 Responsibilities: Oversee daily operations of the hospitality department (front office, food & beverage, guest services, housekeeping, etc ) Ensure high-quality customer service and satisfaction at all guest touchpoints Recruit, train, and manage hospitality staff; create schedules and delegate tasks effectively Monitor and evaluate team performance and provide feedback and coaching Handle guest complaints and resolve issues in a professional, timely manner Implement and maintain standard operating procedures (SOPs) and service protocols Manage budgets, cost controls, and financial performance of hospitality operations Coordinate with other departments (e-g , kitchen, housekeeping, events) for seamless service delivery Stay updated on industry trends and competitor offerings to continuously improve service standards Apply Now

Participates in the development and implementation of business strategies for the hotel which are aligned with Radissons overall mission, vision values and strategies Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet Complete assigned kitchen projects in a timely and professional manner Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets Works closely with Executive Chef to ensure success banquet and outlets Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events Attends banquet meetings concerning event menus and food presentation Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures Keep Manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment At all times projects a favorable image of the Hotel to the public Abide by all Brand rules and regulations Adhere to all Brand policies and procedures Actively support and promote Workplace Health and Safety within the work environment Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate Skills Able to resolve conflicts with guests, supervisor and employee Minimum two years experience as Sous Chef Excellent multitasking skills Extensive knowledge or menu development, knowledge of both international and domestic dishes Basic computer skills required Culinary Degree/Training

Role Description This is a full-time on-site role for a Barista. The Barista will be responsible for food preparation in accordance with established recipes and procedures while maintaining a clean, orderly and sanitary kitchen. They will also be responsible for providing excellent customer service, preparing and serving coffee, tea, and other drinks, as well as engaging in interpersonal communication with customers. Qualifications Barista skills and knowledge of coffee and tea preparation Excellent Communication and Interpersonal Skills Worked with a Coffee Chain. Customer service and Food preparation experience A strong desire and passion for crafting and serving high-quality drinks to customers Ability to work in a fast-paced environment High school diploma or equivalent Prior experience as a barista is preferred Ability to learn the recipes and procedures quickly as well as the willingness to adapt to new systems and procedures.

To report for duties well-groomed and in proper uniform (Haircut Nails Uniform Shoes Pad pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place and see that clean dry and proper equipment is used as per the SOP laid down

To manage the team and manage the house keeping activities at the site Key Responsibilities Direct and manage the work of cleaning personnel in hotels, hospitals, schools and colleges, and other enterprises and organizations Assign work duties, evaluate performance, and train new personnel in policies and procedures, as well as operation of cleaning and maintenance equipment Handle complaints, and all housekeeping-related customer service concerns and resolve any problems efficiently Maintain inventory records of cleaning and other supplies, and may handle purchasing of materials and equipment maintenance services Keep track of room check-out and check-in schedules to assign room cleaning tasks to workers Supervising a housekeeping department requires someone with good management and communication skills Qualifications: Should have managed a team Know the job well

Destination Hotels *You will be responsible to provide an excellent and consistent level of service to your customers. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 1 year work experience in hotel operations or fresher. Good customer service, communications and interpersonal skills are a must.F&B Service Associate to join our dynamic team and embark on a rewarding career journey Manage daily food and beverage service operations. Ensure customer satisfaction and service quality. Train and supervise service staff for optimal performance. Handle inventory and compliance with health standards. *You will be responsible to provide an excellent and consistent level of service to your customers. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 1 year

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous stateEnsure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Responsible for serving the clients and guests according to Sodexo standard and to perform duties as delegated by the Chef Manager Key Result Areas: Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices. Keep track on Standard Service Timing Clearance as per Standards. Keep track of staff duty roasters briefing. Keep track of Sales. Ensure all Process Checklist are followed and updated regularly. Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended. Plan menus for small functions as and when needed Ensure complete guest satisfaction In addition, any other assignment given by the immediate superior or the Management

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation Role Description: Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality. Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with HSE Teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and HFS are reported to the concerned teams on time Operational ownership of all the QMHSE and HFS processes Timely communication of all possible on site hazards to the concerned department Key Responsibilities Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client. Initiate development of new menus, upgrade old menus and special event menus Food Tasting before Services. Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies. Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Legal Compliances Co-ordinate with the HR, HSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process Management Ensure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayed Procurement and Inventory Management Responsible for monitoring the daily raw material indent Qualifications: Business acumen Handling PL Commitment to quality Strong financial and budgeting skills Sound written and verbal communication

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality. Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with HSE Teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and HFS are reported to the concerned teams on time Operational ownership of all the QMHSE and HFS processes Timely communication of all possible on site hazards to the concerned department Key Responsibilities Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client. Initiate development of new menus, upgrade old menus and special event menus Food Tasting before Services. Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies. Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Legal Compliances Co-ordinate with the HR, HSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process Management Ensure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayed Procurement and Inventory Management Responsible for monitoring the daily raw material indent Qualifications: Business acumen Handling PL Commitment to quality Strong financial and budgeting skills Sound written and verbal communication

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all itemsare received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and HFS teams to implement the policy and processEnsure that all incidents pertaining to QMHSE and HFS are reported to the concerned teams on timeOperational ownership of all the QMHSE and HFS processesTimely communication of all possible on site hazards to the concerned departmen Key Responsibilities Food OperationEnsure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special eventsInitiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipesConsistently maintain standards of quality, cost, presentation, and flavor of foodsOrganic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offersSustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documentsEnsure that all the invoices are raised and delivered to the client as per SchedulePeople Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc Ensure that all the HR processes and staff welfare activities areimplemented and carried outCommunication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the sameEnsure 100% client retentionWastage Control and Cost ManagementMaintain a record of the daily leftovers; plan and prepare the production based on this data Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standardsLegal Compliances Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process ManagementEnsure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayedProcurement and Inventory Management Responsible for monitoring the daily raw material indent Qualification: Should be IHM pass out with 3+ yrs of work experience Strong in business acumenCommitment to qualityStrong financial and budgeting skillsSound written and verbal communication Well-groomed and able to represent Sodexo in a professional mannerShould have strong interpersonal skills be very Customer focused

Responsible for the entire FB Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future E nsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipments and materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centre's and provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working Collaboration.

Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working Collaboration.

Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working Collaboration.

To provide courteous, professional,efficient and flexible service consistent with the hotels policies in order to maximize guest satisfaction.To be entirely flexible and be able to be rotated within the different subdepartments of the Rooms division, or any other departments as assigned and asnecessary. To ensure that the guests are offeredthe highest level of personalized service at all times and to report guest complaints or problems tosupervisors if no immediate solution can be found and assure follow up with guests. Awareness of hotelactivities and a proper handover of the pending points for next shifts follow up and action is crucial. To be aware of all hotel services,facilities, and promotions, and knowledgeable of upselling techniques. To balance the cash report andremittance envelop at the end of the shift, perform opening and closing procedures, and ensure that theAssistant Manager Front Office signs all rebates and paid out vouchers with aclear explanation. To check and update the allocation of rooms for all guestsand follow up on the special requirements requested by the guests. To maintaina regular contact with long stay and suite guests to ensure their stays are anenjoyable one. General responsibilities are tomaintain a high standard of grooming and hygiene at all times, to maintain agood rapport and working relationship with colleagues and all otherdepartments. Full support to Supervisors and team is essential, for any otherreasonable duties and responsibilities are assigned. Qualifications Responsible towelcome all guests, ensuring they have an exceptional staying experience;creating lasting memories and building relationships. You will bring ourpurpose to life, by using your personal flair and style when interacting withour guests. Ideally you have a relevant degree or diploma in Hospitality orTourism management. Minimum 2 years work experience in hotel operations. Goodcustomer service, communications and interpersonal skills are a must.

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Toensure that the guests are offered the highest level of personalized service atall times and to report guest complaints or problems to supervisors if noimmediate solution can be found and assure follow up with guests. Awareness ofhotel activities and a proper handover of the pending points for next shiftsfollow up and action is crucial. Toprovide a courteous, professional, efficient and flexible service at all times,to perform opening and closing procedures established for the Place of Work asassigned, to monitor operating supplies and reduce spoilage and wastage, tohandle cash and credit card payments. To have a thorough understanding andknowledge of all Food and Beverage related services and products and, to havethe ability to recommend Food & Beverage combinations, to upsell andcross-sell. General responsibilities are to maintain a high standard ofgrooming and hygiene at all times, to maintain a good rapport and workingrelationship with colleagues and all other departments. Full support toSupervisors and team is essential, for any other reasonable duties andresponsibilities that are assigned. Qualifications Responsible tohost and serve all guests, ensuring they have an exceptional drinking &dining experience; creating lasting memories and building relationships. Youwill bring our restaurant concepts to life by using your personal flair and stylewhen interacting with our guests. Ideally you have a relevant degree or diplomain Hospitality or Tourism management. Minimum 2 years work experience in hoteloperations. Good customer service, communications and interpersonal skills area must.

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail