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
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