1278 Catering Jobs - Page 2

Location : Sector 70A, Gurgaon Job Description: We seek a talented and passionate Western Music Teacher to join our dynamic team at our Kunskapsskolan International Sector 70A, Gurgaon. The Music Teacher will be responsible for designing and delivering engaging music lessons, fostering students musical abilities and creativity, and contributing to the vibrant arts culture of our school community. Responsibilities: Develop and implement a comprehensive music curriculum that aligns with CBSE standards and guidelines, catering to students varying ages, abilities, and interests. Teach music theory, history, appreciation, and performance skills through a variety of instructional methods, including group lessons, individual instruction, and ensemble rehearsals. Plan and conduct engaging and interactive music classes that incorporate a diverse repertoire of musical genres, styles, and traditions, while also integrating technology and multimedia resources where applicable. Provide instruction on playing musical instruments (e.g., piano, guitar, violin, drums) and vocal techniques, offering individualized support and guidance to students as they develop their skills. Organize and facilitate rehearsals, concerts, recitals, and other performance opportunities for students to showcase their musical talents and accomplishments. Foster a supportive and inclusive learning environment where students feel empowered to express themselves creatively, collaborate with their peers, and develop confidence in their musical abilities. Assess students progress and achievement in music through ongoing formative assessments, performance evaluations, and other authentic assessments, providing constructive feedback to support their growth. Collaborate with colleagues across disciplines to integrate music into cross-curricular projects and activities, promoting interdisciplinary connections and enhancing students holistic learning experiences. Stay informed about current trends, developments, and best practices in music education, participating in professional development activities and networking opportunities to enhance teaching skills and knowledge. Qualifications: Bachelors or Masters degree in Music Education or a related field from an accredited institution. Minimum of 2-3 years of experience teaching music in a school setting, preferably within the CBSE curriculum framework.

Function: Fund Services Job Type: Permanent Location: Mumbai Shift: UK Shift Work Mode: Hybrid Position: This position is for a member of the client facing fund services team catering to Global Hedge Fund, Private Equity & Debt Fund clients. The fund services team deals with complex fund structures along with multiple asset classes across jurisdictions with specialized accounting services. Responsibilities: Knowledge of private equity/ debt fund structures designs & hierarchies, Special purpose vehicles, standalone funds, master-feeder funds and the role of each entity in the fund structure Knowledge on the role of Investors classes, GP class, carry class, Affiliated / Non-affiliated classes. Recording investors commitments and knowledge on accounting of initial/subsequent/late closings. Processing capital activities i.e. subscription, redemption, transfers, switches. Preparing call and distribution notices, wire details and related schedules. Processing and understanding the role of Master-feeder capital transactions Responsible for booking trading and non-trading transactions and finalizing books of accounts. Preparation of monthly/quarterly NAV workbooks and economic allocations, knowledge on PNL rebalancing and European & American waterfall methods Computation of management fees in various periods, preferred returns and carried interest computations Knowledge of various ratios viz. Internal rate of return, Time weighted return, Investment multiple Handling Investor reporting, Fund level reporting and ILPA reporting (optional) Interacting with clients on various accounting/operational issues Knowledge of Operations and accounting of Bank debts, TRS, MBS, CLO instruments Profile Requirement: Preferred CA/CPA/CFA, Masters in Finance & Accounting. Experience in working across country lines and operating in a global, multinational organization, ideally in a matrix structure. Demonstrable accomplishments relating to organizational change activities in a fast-paced environment. Willing to work in global shifts. Excellent verbal and written communication in English & Strong problem-solving skills.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective To achieve and exceed revenue targets, drive business growth, and maintain a high level of customer satisfaction, while ensuring effective sales strategies, processes, and relationships are in place to position the hotel as a market leader. Essential Job Tasks Sales Strategy and Planning, Revenue Growth, Customer Relationship Management, Market Intelligence, Budgeting and Forecasting, Performance Management, Collaboration with Other Departments, Reporting and Analysis, Client Entertainment and Hospitality, Contract Negotiation, Complaint Handling and Resolution, Sales Technology and Systems, Competitor Analysis, Ad-hoc Projects Areas of Responsibility 1. Revenue Growth: Achieve and exceed monthly, quarterly, and annual sales targets, contributing to the hotels overall revenue growth and profitability. 2. Sales Team Leadership: Lead, motivate, and develop a high-performing sales team, providing guidance, coaching, and support to ensure they have the skills and knowledge to succeed in their roles. 3. Sales Strategy and Planning: Develop and implement effective sales strategies, plans, and tactics to identify and capitalize on new business opportunities, and to maintain and grow existing accounts and market visits (sales calls). 4. Customer Relationship Management: Build and maintain strong relationships with key clients, including corporate accounts, travel agencies, and individual customers, to increase repeat business and referrals. 5. Market Intelligence: Stay up-to-date with industry trends, competitor activity, and market conditions, using this knowledge to inform sales strategies and stay ahead of the competition. 6. Budgeting and Forecasting: Assist in the preparation of own/teams budgets and forecasts, and provide inputs on sales strategies and tactics to achieve revenue targets. 7. Performance Management: Monitor and analyze performance to ensure targets are achieved to their full potential. 8. Collaboration with Other Departments: Work closely with other hotel departments, including marketing, revenue management, and operations, to ensure seamless delivery of services and to identify opportunities for cross-selling and upselling. 9. Debtors Management: Extend event credit strictly in accordance with the prescribed policy, and actively reduce and maintain debtor days within the hotels defined standards. 10. Compliance: Ensure strict adherence to TPAM, aligning all sales activities with the specified guidelines, revenue models, and contractual obligations, while maintaining transparency and accountability. Attributes/ Essentials/ Other Information Communication, Interpersonal skills, Creativity, Knowledge of catering industry trends, drive and determination to improve standards and profitability. strong customer service orientation. Required Qualifications A degree in Hospitality Management Work Experience Minimum of 5 - 7 years of experience in Sales department and hospitality industry Languages Needed in Position Proficiency in english. Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Talent Enrichment Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brands safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. .

Functions as the leader of the property s sales department for properties with bookings over 300 peak rooms and significant local catering revenue. Manages the propertys reactive and proactive sales efforts. Provides day to day leadership to sales associates to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues. Implements the brand s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel s sales objectives. Evaluates the property s participation in the various sales channels (e.g., Area Sales, Group Sales within the Sales Office, electronic lead channels, etc.) and develops strong working relationships to proactively position and market the property. Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives. Interfaces with regional marketing communications for regional and national promotions pull through. Develops and implements property wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand s target customer profile and property associates and provides a return on investment to the owner and Marriott International. CANDIDATE PROFILE Education and Experience Required: 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 4 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 2 years experience in the sales and marketing or related professional area. Preferred: 4 year college degree. Demonstrated skills in supervising a team. Lodging sales experience. Hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance. CORE WORK ACTIVITIES Managing Sales Activities Manages the development of a strategic account plan for the demand generators in the market. Manages the propertys reactive and proactive sales efforts. Determines and develops marketing communication activities, in conjunction with Regional Marketing Communications. Provides customer intelligence in evaluating the market and economic trends that may lead to changes in sales strategy to meet or exceed customer expectations. Reviews the Strategic Alignment Review (STAR) report, competitive shopping reports and uses other resources to maintain an awareness of the hotel s market position. Researches competitor s sales team strategies to identify ways to grow occupancy and RevPAR and increase market share. Attends sales strategy meetings to provide input on weekly and overall sales strategy. Suggests innovative marketing ideas and develops deployment strategies to continue to grow market share. Evaluates and supports participation and account deployment with Area Sales and Group Sales within the Sales Office. Serves as the sales contact for the General Manager, property leadership team, Group Sales and Area Sales leaders. Serves as the sales contact for customers; serves as the customer advocate. Serves as hotel authority on sales processes and sales contracts. Serves as the property sales liaison with Area Sales, Group Sales, Revenue Management, Event Management, Regional Marketing Communications and other hotel departments as appropriate. Participates in sales calls with members of the Sales and Marketing team to acquire new business and/or close on business. Identifies public relations opportunities and coordinates activities to augment the overall marketing communication strategy. Supports the General Manager by coordinating crisis communications. Executes and supports Marriott s Customer Service Standards and hotel s Brand Standards. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Participates in and practices daily service basics of the brand (e.g., , Marriott Hotels and Resorts (MHR) Spirit to Serve Daily Basics, Renaissance Hotels and Resorts (RHR) Savvy Service Basics, Courtyard, SpringHill Suites, Fairfield Inn Basics of the Day, Residence Inn Daily Huddle, or TownePlace Suites Morning Meeting). Implements a seamless turnover from sales to operations and back to sales while consistently delivering high level of service. Monitors the effective resolution of guest issues that arise as a result of the sales process by creating mechanisms to channel issues to property leadership and/or other appropriate stakeholders. Maintains successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and Marriott International. Implements the brand s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel s sales objectives. Interfaces with regional marketing communications for regional and national promotions pull through. Performs other duties, as assigned, to meet business needs. Building Successful Relationships Develops strong partnerships with local organizations to further increase brand/product awareness. Develops and manages internal key stakeholder relationships. Develops strong community and public relations by maintaining property participation in local, regional and national tradeshows and client events. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Marriott. Gains understanding of the hotel s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Leadership Functions as the leader of the property s sales department for properties with bookings over 300 peak rooms and significant local catering revenue. Develops sales goals and strategies and verifies alignment with the brand business strategy. Executes the sales strategy in order to meet individual booking goals for both self and staff. Coaches leaders of revenue generating departments in developing effective revenue strategies and setting aggressive goals that will drive the propertys financial performance. Verifies Sales team understands and is leveraging Marriott International (MI) demand engines to full potential. Works with Human Resources, Engineering and Loss Prevention to monitor compliance with local, state and federal regulations and/or union requirements. Partners with Human Resources to attract, develop and retain the right people in order to support the strategic priorities of the market. Creates effective structures, processes, jobs and performance management systems are in place. Sets goals and expectations for direct reports using the Leadership Performance Process (LPP), aligns performance and rewards, addresses performance issues and holds staff accountable for successful results. Forecasts talent needs and manages talent acquisition strategy with Human Resources (HR) to minimize lost time due to turnover. Maintains an active list of the competition s best sales people and executes a recruitment and acquisition plan with HR. Supports tools and training resources to educate sales associates on winning catering solutions. Champions leadership development and workforce planning priorities by assessing, selecting, retaining and developing diverse, high-caliber talent that can lead the organization today and strengthen the leadership bench for the future; continues to upgrade the sales & marketing talent; works with HR to anticipate future talent needs based on business growth plans. Identifies, trains and mentors group sales associates; utilizes all available on the job training tools for associates. Transfers functional knowledge and develops group sales skills of other discipline managers. Provides day to day leadership to sales associates to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues. Evaluates the property s participation in the various sales channels (e.g., Area Sales, Group Sales within the Sales Office, electronic lead channels, etc.) and develops strong working relationships to proactively position and market the property. Manages the marketing budget to enable development of property specific campaigns, promotions and collateral to drive revenue and meet property objectives. .

Aurionpro Payments AurionPro Payments is a payment solution provider in the digital world for B2B Payments and B2C Payments. Our vision is to Make a financially inclusive digital ecosystem for individuals businesses to thrive globally. The goal is to offer solutions that help payment providers shorten their time to market while maintaining security and ease of use with each solution. We offer streamlined and secure digital payment ecosystems powered by our robust solutions such as AuroPay, a technology-first payment gateway platform that enables businesses to receive payments quickly, securely digitally from customers. AuroPayBiz provides a scalable invoice solution to simplify the process of connecting to multiple third parties and processing payments through global acquiring partners. The technological backbone for the payment providers, through our cutting-edge IP and toolkits that power some of the world s most innovative payments systems. AurionPro Payments is a subsidiary of AurionPro Solutions, an advanced technology company catering to the needs of the Banking, Mobility, Payments, and Government sectors. It has its global headquarters in Singapore. Job Title: Devops Engineer Location: Navi Mumbai ( Rabale ) Experience: 2 years Job Type: Full-Time Role Overview: Were seeking a talented individual with 0-2 years of experience to join our Mumbai office. In this role, youll have the opportunity to contribute to building and maintaining robust, scalable, and efficient infrastructure, working with cutting-edge technologies. Key Responsibilities: Collaborate with development and delivery teams to streamline software development and deployment processes. Assist in the design, implementation, and management of CI/CD pipelines. Infrastructure Management: You will be responsible for building and managing the infrastructure for our applications AWS services such a s RDS , S3, CloudFront, CloudFormation, Lambda, DynamoDB, etc Work with serverless architectures to optimize application performance and scalability. Monitor system health, troubleshoot issues, and ensure high availability of our services. Automation: You will Make and maintain automation scripts using CloudFormation for the deployment and management of applications and services. This includes ensuring proper integration of infrastructure and application code. Documentation and Process Improvement: You will develop and maintain DevOps-related documentation and continuously evaluate and improve our DevOps processes and practices. Qualifications and Skills: Git: Strong understanding of version control concepts and practical experience with Git. Linux: Proficiency in Linux operating systems, including scripting and command-line tools. AWS: Basic understanding of Amazon Web Services (AWS) concepts and services (e.g., EC2, S3, IAM, Lambda, RDS, Cloudformation , WAF, Cloudfront ). Serverless Architecture: Familiarity with serverless concepts and technologies. CI/CD: Basic knowledge of Continuous Integration and Continuous Delivery principles and tools. Infrastructure as Code ( IaC ) using cloudformation and terraform . Change Management: understanding of Change Management and agile process. Experience with scripting languages (e.g., Python, Bash). Familiarity with monitoring and troubleshooting. Good to Have: Understanding of containerization technologies (e.g., Docker, Kubernetes). Open source tools and technologies. Compliance benchmark understanding for benchmarks such as PCI DSS, ISO 27001, DPDPA, GDPR, CSF. Preferred Certifications: AWS Cloud Practitioner AWS Devops Professional

If working in an environment that encourages you to innovate and excel, not just in professional but personal life, interests you- you would enjoy your career with Quantiphi! Role: Senior Platform Engineer Experience Level: 4 to 7 Years Work location: Mumbai, Bangalore, Trivandrum Role & Responsibilities: Develop and deliver automation software required for building, improving, and streamlining the infrastructure and configuration of applications on the cloud. Reliability, availability, and manageability of applications and cloud platforms Champion and drive the adoption of Infrastructure as Code (IaC) practices and mindset Design, architect, and implement solutions involving Application Deployment, Networking, Security, and Automation onto public clouds such as Google Cloud, Azure and AWS Automate the development and test automation processes through the CI/CD pipeline (Git, Jenkins, SonarQube, Artifactory, Docker containers) Build hybrid networks involving multiple cloud environments, OnPrem data centers, and other networks. Build and deploy container-native applications using Kubernetes, OpenShift, or other serverless services in AWS, Google Cloud, or Azure. Develop and implement security best practices on the cloud involving network security, Identity, and access management, Encryption Keys, etc on GCP, AWS, or Azure. Introduce new cloud technologies, tools; and processes to keep innovating in commerce to drive greater business value. Requirements: Proficiency in deploying and maintaining Cloud-based infrastructure services (GCP, Azure ) good hands-on experience in at least one of them. Well-versed with service-oriented architecture, cloud-based web services architecture, design patterns, and frameworks. Design, configure, and manage Palo Alto Next-Generation Firewalls (NGFW) in GCP, specifically for segmentation mode. This includes setting up routing and firewall rules for outbound, east-west, and inbound traffic, leveraging HTTPS Load Balancers, and managing both management and enterprise traffic (via VPN) Diagnose and resolve complex network connectivity issues, including those related to IP address conflicts, routing, firewall configurations, and DNS. Hands-on experience with Kubernetes and Google Kubernetes Engine (GKE) Good knowledge of cloud-related services like compute, storage, network, messaging (Eg SNS, SQS), and automation (Eg. CFT/Terraform). Implement CI/CD pipelines using Azure DevOps and GCP Cloud Build for infrastructure and GKE applications. Experience in systems management/automation tools (Puppet/Chef/Ansible, Terraform) Strong Linux System Admin Setup and configure Apigee for northbound and southbound traffic, including Environment Groups, Environments, API Proxies, and related components for secure API configuration. Good knowledge of Python, NodeJS, Bash and other application and scripting languages. Good knowledge of containerized application technologies (Docker, Kubernetes, etc). Good knowledge of developing and deploying web application components such as Nginx servers, Backend applications, database connectors, etc. Deep, hands-on expertise with Google Cloud Healthcare API, specifically with DICOM storage, FHIR resources, and their underlying data models. Extensive experience with healthcare data standards: DICOM, FHIR Strong understanding of cloud security best practices, compliance frameworks (HIPAA, GDPR), and data governance in healthcare Exceptional communication, presentation, and interpersonal skills, with the ability to articulate complex technical concepts to diverse audiences, including executive leadership. Preferred Qualifications: Google Cloud Professional Cloud Architect certification. Experience with containerization (Docker) and orchestration (Kubernetes/GKE). Bachelor s degree in Computer Science or similar field or equivalent work experience Hands-on experience with languages (Bash/Python/Core Java/Scala) Experience with CI/CD pipeline (Jenkins, Git, Maven, etc) Experience integrating solutions in a multi-cloud environment Experience in migrating applications and data to cloud platforms Experience with Agile/Scrum/DevOps software development methodologies.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Marcom Manager is responsible for the promotion of the hotel, its image, facilities and services to the general public, customers, the hotel and the community. He / she is also responsible for gaining positive exposure for the hotel in mass media and the community, as well as building a solid presence in the market by maintaining good relationship with the press and the local community. What will I be doing As the Marcom Manager, you will be responsible for performing the following tasks to the highest standards: Be familiar with hotel product knowledge and related activities. Responsible for the publicity and promotion of all products of the hotel, including but not limited to rooms, catering, banquets, etc. Assist the relevant departments to achieve the revenue targets and related tasks set by the hotel. Develop and implement the hotels advertising budget and external advertising. Coordinate and implement communication plans for hotel activities and promotions (sales, catering, etc. ) with all operating departments of the hotel. Ensure that the hotel has a good image and corresponding flow on the mainstream platform in the main source area. Establish good relations with the media (publications, broadcasts, etc. ) and implement hotel marketing campaigns. Fully monitor all printed products of the hotel to ensure consistency with group guidelines. Ensure the hotel homepage, official Weibo and other online and social media platforms information is accurate and updated in a timely manner. Real-time monitoring of guest comments on various network platforms and replying promptly. Plan and execute hotel public relation activities and achieve expected ROI. Design prints according to hotel standards and ensure print quality. Manage a comprehensive targeted database and advertise hotel promotions. Monitor expenses according to the commercial development department budget to maximize return on investment. Liaise with other hotel departments, outside organizations or government departments to coordinate and implement different hotel projects. Assist with photography, video shooting and interviews of domestic and foreign media. Update the gallery and promotional kit in a timely manner to maintain a fixed capital list. Prepare, plan and execute hotel public relations activities. Maintain normal communication with the local media. Monitor the design project. Responsible for the management of the Marcom department. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Front Office Manager is concerned with the strategic management of the Front Office department following Hilton brand standards, policies and procedures. This role is responsible for the operation of all Front Desk operations, the Transportation team, Concierge, and telephone service centre. What will I be doing As the Front Office Manager, you will be responsible for performing the following tasks to the highest standards: Maintain high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. Be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Actively seek verbal feedback from customers and team members at every opportunity. Agree and implement actions to make improvements to customer service. Positively dealing with and learn from customer complaints and comments with follow-up and feedback to the Director of Operations. Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day. Be available to assist on duty in the hotels during any busy days or special events. Maintain a presence in the lobby setting the example for team members for guest service. Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before the guests ask. Have detailed knowledge of Hilton departmental standards, explaining the standards to the team and training each team member individually with specific job skills checklists that relate to their responsibilities. Assess team members performance against standards. Monitor standards through regular standards review checks. Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. Implement and follow through with improvements identified. Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards. Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy and external events, promotions etc. ). Communicate effectively with Housekeeping, groups and tours about any in-house group holding catering events, ensuring direct liaison with group leaders upon arrival for special requests. Describe, assign and delegate duties and authority for the operation of the department at all times. Understand the situation in other departments and their implications for your own department. Plan ahead and ensure adequate resources are available. Coordinate with the Housekeeping department to ensure cleaning is followed-up, ensuring that follow-up procedures are maintained. Ensure that the shift is reviewed, handovers and briefings are carried out. Maintain in-depth technical knowledge and skills required for the job. Maintain guest histories to assist with returning guests. Establish good communication with the Housekeeping team. Attend and participate in regular operational and hotel meetings. Ensure that supplier liaison with the Purchasing team ensures maximum support with regards to sponsorship, marketing and pricing initiatives. Responsible for the maximization of room revenue and profit through commercial room management, ensuring a consistently high standard of customer service within the department. Make all decisions regarding overbooking the hotel on the same day, ensure all out bookings are carried out by members of the Management and that overbooking levels for future days will be monitored by the Revenue Manager. Understand the goals of the hotel and the department s role in achieving it, communicating goals to the team. Ensure that daily operation is managed by the Guest Service Managers and Supervisors who are totally accountable for the profitability and service standards achieved. Sett and agree to departmental objectives for self and team. Represent the needs of the team to others in the hotel. Get members of the team to work co-operatively with others. Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events, promotions in the restaurants and bars. Be aware of potential highs and lows in the business. Create and implement sales promotions and team members incentives as per discussion with the Director of Operations. Assist the Marcom team with the preparation of event brochures. Assist with the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers with the support of the Revenue Manager and marcom team. Identify, communicate and act on potential sales leads. Participate in the development of the annual budget, developing short and long term financial operating plans. Use key monitors and financial targets to evaluate the department s performance and make future plans. Analyze financial information that is provided via the payroll system and ONQ, to assist decision making. Complete regular financial and operating reports as required or requested by the Director of Operations. Forecast potential costs, review expenses on a monthly basis and implement actions for improvement, following the company s control procedures. Communicate relevant financial information to the team. Analyze and explain any financial variance against plans. Set-up and maintain leave plans for the department. Monitor, control and minimize overtime for the department. Carry out seasonal inventory of operating equipment. Understand the quantity and quality of people needed to operate the department. Carry out selection interviews and make effective recruitment decisions based on skills and attitude. Ensure that new recruits have all relevant information before commencing employment. Plan and ensure that departmental orientation is carried out. Ensure standards trainings and assessments are carried out. Regularly review individual and team performance against objectives and provide feedback. Develop and implement department training plans to meet business needs. Carry out training programs for team members with the Training Manager and departmental trainers. Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. Review and evaluate all training activities. Carry out annual appraisals with all team members in accordance with legal and hotel guidelines and identify individual training needs. Provide relevant training to new team members. Introduce appropriate product knowledge courses for team members. Understand relevant Health & Safety (H&S) legislations and their implications on the operation of the department. Communicate to the team their responsibilities within H&S. Ensure that safe and healthy working practices are implemented at all times. Participate in community public relations for the hotel.

Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

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

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

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 H&FS teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on timeOperational ownership of all the QMHSE and H&FS processesTimely communication of all possible on site hazards to the concerned department Key Responsibilities Food Operation Ensure 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 events Initiate development of new menus, upgrade old menus and special event MenusTaste the food before service begins Develop new ideas for promotions, festivals and other special eventsPlan 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 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 documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and TrainingManage 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 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 Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest

Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities 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 end correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper mannerSpeak 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 siteMaintain 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 downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies:Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientationPunctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities 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 end correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper mannerSpeak 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 siteMaintain 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 downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies:Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientationPunctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Responsible for delivery of services with the satisfaction of customer and client Key Responsibilities 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 end correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper mannerSpeak 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 siteMaintain 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 downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies:Previous food handling experience in a corporate environment Excellent grooming and personal presentation Good communicator, friendly and receptive to client needs Customer service orientationPunctuality and accurate time keeping Ability to work unsupervised and show initiative Ability to work as part of a team

Prepare indents for F&B 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 F&B 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.

Customer Service: Welcome and greet guests in a friendly and professional manner. Assist guests in finding suitable seating arrangements and present menus. Table Service: Take food and beverage orders accurately and efficiently. Serve food and beverages to guests in accordance with established service standards. Cleanliness and Hygiene: Set up dining areas, including cleaning and arranging tables, chairs, and table settings. Maintain cleanliness in the dining area, ensuring a neat and organized appearance. Communication: Communicate effectively with kitchen staff to ensure accurate and timely order delivery. Address guest inquiries, concerns, and special requests promptly and courteously. Team Collaboration: Collaborate with kitchen and other restaurant staff to ensure smooth operations. Assist in restocking and replenishing dining and service areas. Adherence to Policies: Follow established health and safety guidelines, including food safety and sanitation practices. Adhere to company policies and procedures regarding service standards and conduct.

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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'

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In 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