Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Generate leads and convert them into sales for banquets and events. Develop and maintain relationships with clients to understand their event needs. Prepare and present sales proposals and contracts. Coordinate with the banquet operations team to ensure seamless event execution. Meet and exceed sales targets and revenue goals. Conduct site visits and provide clients with tours of banquet facilities. Stay updated on industry trends and competitor offerings. Handle client inquiries and resolve any issues or concern Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications (e.g., ServSafe, HACCP) preferred. Experience: Minimum of 3 years of experience as a Restaurant Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Develop and implement training programs to enhance team skills and knowledge. Oversee daily all Oulets' operations, including service delivery, inventory management, and adherence to health and safety regulations. Designing new Menus, implementing and changing food presentations Staff Grooming and training Promoting the different outlets with time to time innovative and creative promotions. Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications is preferred Experience: Minimum of 5 years of experience as a F&B Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Security Supervisor will be responsible for maintaining the overall security of the Hotel Training the Guards Implementing Security Policies of the company and as briefed by the CSO Monitoring the Security Team & reporting to CSO Monitoring & surveillance physically as instructed by the CSO Handling staff as well guest's nuisance Observing the security breaches & implementing solutions to control the same Observing staff hide-out areas and absenteeism from the work place VIP guests security protocol management Preferred candidate profile Ex-Serviceman Work experience in a hotel 3 - 4 Years experience at a position of Security Supervisor Diploma or equivalent will be an added advantage Perks and benefits Industry standards
Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Develop and implement training programs to enhance team skills and knowledge. Oversee daily Restaurant operations, including service delivery, inventory management, and adherence to health and safety regulations. Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications (e.g., ServSafe, HACCP) preferred. Experience: Minimum of 3 years of experience as a Restaurant Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Team Supervision: Supervise and coordinate the activities of housekeeping, food and beverage, and other operational departments. Provide guidance and support to staff, ensuring they adhere to established procedures and deliver exceptional customer service Guest Service: Assist in ensuring that guests receive outstanding service and have a memorable experience during their stay. Address guest concerns and resolve issues promptly and professionally. Daily Operations: Monitor the day-to-day operations of various hotel departments, including check-in/check-out procedures, housekeeping services, and food and beverage outlets. Monitor all the other office departments to ensure completion of work and deadlines are met. Creating procedures for every department and ensuring they adhere to it. Training and Development: Participate in the training and onboarding of new staff members. Conduct regular training sessions to improve the skills and knowledge of operational staff. Conduct interviews and hire efficient staff. Reporting and Documentation: Maintain accurate records of operational activities, including guest complaints, maintenance requests, and departmental reports. Generate reports and analyze data to identify areas for improvement. Quality Assurance: Follow up with quality control department to conduct regular inspections of guest rooms, public areas, and facilities to ensure cleanliness, safety, and compliance with standards. Assist in implementing corrective actions and improvements as needed. Crisis Management: Assist in managing guest complaints and resolving emergencies in a timely and effective manner. Follow established procedures for handling security, safety, and other critical situations. Inventory and Supplies: Monitor and control inventory levels for supplies, equipment, and amenities used in daily operations. Coordinate with relevant departments to ensure adequate stock levels. Vendor Relations: Liaise with suppliers and vendors to ensure timely delivery of goods and services. Assist in negotiating contracts and agreements to secure favorable terms. Transport planning: Managing fleet of vehicles Planning route between each lodge Monitoring movement of vehicles and kilometers for fuel and maintenance Preferred candidate profile - Excellent Knowledge of Food & Beverage - Good leadership skills - Creative & innovative approach towards service - 4 yrs+ Experience as an Operation Manager Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway One & only 5 Star property in Meerut Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Security Supervisor will be responsible for maintaining the overall security of the Hotel Training the Guards Implementing Security Policies of the company and as briefed by the CSO Monitoring the Security Team & reporting to CSO Monitoring & surveillance physically as instructed by the CSO Handling staff as well guest's nuisance Observing the security breaches & implementing solutions to control the same Observing staff hide-out areas and absenteeism from the work place VIP guests security protocol management Preferred candidate profile Ex-Serviceman Work experience in a hotel 3 - 4 Years experience at a position of Security Supervisor Diploma or equivalent will be an added advantage Perks and benefits Industry standards
Experience6 Experience in related field. Role To supervise and coordinate the activities of the dining room in a Restaurant & Bar. Greets guests, escorts them to their table, pull seat out for the ladies, and present menus. Supervises and coordinate the activities of the dining room in a restaurant. Plan out the seating chart and organize the reservations. Monitoring the restaurant. Controlling the guest waiting time to the minimum. Managing guests while they are waiting. Maintaining Hygiene in and around dining area. Skills Female Candidates are preferred. 2 - 3 Years experience at similar post in a reputed Hotel or Restaurant. Ability to read and write fluently, to take follow instructions in both verbal and written form and to have the basic assessment and math skills to estimate wait times for guests. Good knowledge of different menu & its ingredients. Smart personality. Other Details Bravura Gold Resort is a Luxury Property & looking for Dynamic & Passionate individuals having creative & customer centered approach. Interested Candidates send their Resumes with Pictures. Apply Now
Experience: 6 Experience in related field. Role Assisting the executive chef, line chefs as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. Assisting the line chefs in the production of different foods for example vegetables, meats and pastries. Assisting the head chef in ensuring that food is prepared and served to the clients on time. Assisting the executive chef in ensuring that health and safety standards are upheld in the kitchen. Helping the executive chef in the development of menus. Assisting the junior kitchen staff in ensuring that the restaurant is kept clean at all times. Assisting the head chef in making requisitions for food. Assisting the kitchen staff in storing all food that is left over. Skills 2 - 3 Years experience at similar post in a reputed Hotel or Restaurant. Ability to read and write fluently, to take follow instructions in both verbal and written form and to have the basic assessment and math skills to estimate wait times for guests. Good knowledge of different menu & its ingredients. Smart personality. Other Details Bravura Gold Resort is a Luxury Property & looking for Dynamic & Passionate individuals having creative & customer centered approach. Interested Candidates send their Resumes with Pictures. Apply Now
Any Post Graduate Experience: 6 Experience in related field. Role Maintaining aesthetics of the hotel spaces. - Upgrading / updating decor of the hotel spaces. Taking care of Landscaping. Leading a team of housekeepers, laundry attendants and public space attendants to continuously improve cleanliness and productivity. Plan and schedule proper staffing accordingly for all special events as in conventions, groups, VIPs. - Verifying whether Guest Room status is communicated to the Front Desk in a timely and efficient manner. Inspecting guestrooms on a daily basis. Obtaining list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Inventories stock to verify adequate supplies. Implement policies and procedures to ensure that acceptable standards are met. Train and oversees employee compliance with standards regarding proper usage and dilution of chemical products, equipment safety and usage. Devise daily deployment of housekeepers base on hotel occupancy arrivals and departures Other Details Bravura Gold Resort is a Luxury Property & looking for Dynamic & Passionate individuals having creative & customer centered approach. Interested Candidates send their Resumes with Pictures Apply Now
Designation: F&B Associates / GSA / Stewards / Fresher Location: Meerut (U.P), 30 seconds from Expressway Total Experience: 0-3 + Years JOB DESCRIPTION GSA / Stewards F&B knowledge, must understand the concept of luxury. Confident in guest handling. To ensure that a high level of service is held and maintained as guided by the Executives / Manager. Follow the correct service sequences are carried through at all times. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ensure that the correct service sequences are carried through at all times. To take orders, serve and supervise. To communicate well with the management of the outlet. Adhere to all house rules and regulations, hotel policies and values. To double check and re assure duties given to them by the Captain or Manager To conduct him/her in a manner that is expected with a strong team spirit. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
Just 100m from Delhi-Meerut Expressway One & only 5 Star Property in Meerut & Ranked# 1 on Trip Advisor since 2012 Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with F&B Manager & Executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Oversee daily all Oulets' operations, including service delivery, inventory management, and adherence to health and safety regulations. Staff Grooming and training Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications is preferred Experience: Minimum of 5 years of experience as a F&B Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway One & Only 5 Star Certified Hotel in Meerut Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Only candidates who have experience working in Hotel as a Restaurant Manager with at-least 2 Years of Experience are preferred. Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Develop and implement training programs to enhance team skills and knowledge. Oversee daily Restaurant operations, including service delivery, inventory management, and adherence to health and safety regulations. Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications (e.g., ServSafe, HACCP) preferred. Experience: Minimum of 3 years of experience as a Restaurant Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway One & only 5 Star Property in Meerut Ranked# 1 on Trip Advisor since 2012 Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Role & responsibilities Food and Beverage Coordinate with F&B Manager & Executive Chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Team Supervision: Supervise and coordinate the activities of housekeeping, food and beverage, and other operational departments. Provide guidance and support to staff, ensuring they adhere to established procedures and deliver exceptional customer service Guest Service: Assist in ensuring that guests receive outstanding service and have a memorable experience during their stay. Address guest concerns and resolve issues promptly and professionally. Daily Operations: Monitor the day-to-day operations of various hotel departments, including check-in/check-out procedures, housekeeping services, and food and beverage outlets. Monitor all the other office departments to ensure completion of work and deadlines are met. Creating procedures for every department and ensuring they adhere to it. Training and Development: Participate in the training and onboarding of new staff members. Conduct regular training sessions to improve the skills and knowledge of operational staff. Conduct interviews and hire efficient staff. Reporting and Documentation: Maintain accurate records of operational activities, including guest complaints, maintenance requests, and departmental reports. Generate reports and analyze data to identify areas for improvement. Quality Assurance: Follow up with quality control department to conduct regular inspections of guest rooms, public areas, and facilities to ensure cleanliness, safety, and compliance with standards. Assist in implementing corrective actions and improvements as needed. Crisis Management: Assist in managing guest complaints and resolving emergencies in a timely and effective manner. Follow established procedures for handling security, safety, and other critical situations. Inventory and Supplies: Monitor and control inventory levels for supplies, equipment, and amenities used in daily operations. Coordinate with relevant departments to ensure adequate stock levels. Vendor Relations: Liaise with suppliers and vendors to ensure timely delivery of goods and services. Assist in negotiating contracts and agreements to secure favorable terms. Transport planning: Managing fleet of vehicles Planning route between each lodge Monitoring movement of vehicles and kilometers for fuel and maintenance Preferred candidate profile - Excellent Knowledge of Food & Beverage - Good leadership skills - Creative & innovative approach towards service - 4 yrs+ Experience as an Operation Manager Perks and benefits - Industry Standards
Just 100m from Delhi-Meerut Expressway One & Only 5 Star Certified Hotel in Meerut Interested Candidates may WhatsApp their Profile @ 9837044200 (No calls please) Only candidates who have experience working in Hotel as a Restaurant Manager with at-least 2 Years of Experience are preferred. Role & responsibilities Food and Beverage Coordinate with executive chef to ensure timely preparation and delivery of meals, adhering to quality and presentation standards. Lead, motivate, and manage the F&B team, including hiring, training, and performance evaluation. Foster a positive work environment and ensure staff adherence to company policies and standards. Develop and implement training programs to enhance team skills and knowledge. Oversee daily Restaurant operations, including service delivery, inventory management, and adherence to health and safety regulations. Ensure the highest standards of quality and consistency in food and beverage offerings. Monitor and manage operational budgets, including cost control and revenue generation. Familiarity with health and safety regulations, food handling procedures, and sanitation standards to maintain a safe and hygienic food service environment. Monitor food and beverage inventory levels to prevent shortages or excess stock, optimizing the use of perishable items. Collaborate with the chef and culinary team to design menus that cater to guest preferences, dietary restrictions, and seasonal offerings. Oversee the training of restaurant and bar staff in food and beverage service protocols, including wine service, menu knowledge, and customer engagement. Implement cost-control measures, such as portion control, waste reduction, and supplier negotiations, to maximize profitability while maintaining food quality. Customer Service & Relations: Engage with customers to ensure satisfaction and address any concerns or complaints promptly. Develop and implement strategies to enhance the customer experience and drive repeat business. Conduct regular feedback sessions with customers to gather insights and improve service standards. Collaborate with senior management to develop and execute strategic plans for F&B operations. Analyze performance metrics and market trends to identify areas for improvement and growth. Plan and coordinate special events and promotions to drive business and enhance brand presence. Education & Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Relevant F&B certifications (e.g., ServSafe, HACCP) preferred. Experience: Minimum of 3 years of experience as a Restaurant Manager with a proven track record of successful team leadership. Demonstrated experience in customer service excellence and conflict resolution. Skills & Competencies: Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Proficiency in F&B management software and tools. Ability to analyze data and make informed decisions to drive performance. Perks and benefits - Industry Standards
FIND ON MAP