1284 Catering Jobs - Page 50

Job Description: Position-- Centre Manager Location - Gurgaon Job Type - Full time Company Description: Company is a shared global workspace and community for entrepreneurs, established businesses, creatives, startups, and small businesses who need a state-of-the-art office space. Located in Gurgaon, we offer high-quality private offices, event spaces, and meeting rooms with a modern-industrial design. The Centre Manager will serve as the primary point of contact for the facility, ensuring seamless operations, a collaborative community environment, and exceptional service delivery. The role encompasses front-desk management, member engagement, sales support, and administrative responsibilities to drive operational excellence. Key Responsibilities: Front Desk & Reception Management: Serve as the first point of contact for all visitors and members, maintaining a welcoming and professional front desk presence. Greet and check in visitors through a QR code system, ensuring smooth entry procedures. Handle incoming calls, inquiries, and correspondence efficiently. Maintain an organized and efficient front desk operation, ensuring all guest interactions align with company standards. Member & Community Engagement: Onboard new members, ensuring a seamless transition into the community and managing their accounts. Develop and foster a collaborative environment among members through networking events, personal introductions, and community engagement activities. Address and resolve member-related issues, including technology support (e.g., printer use, phone, internet connectivity) Plan and execute engaging initiatives, events, and networking sessions to enhance community engagement. Sales & Lead Management: Track prospective members, schedule and conduct tours, and manage lead inquiries through CRM tools. Follow up with leads via calls and emails to convert inquiries into memberships. Actively work on new sales opportunities through networking, social media, and lead generation Support sales initiatives by preparing agreements, negotiating terms, and handling customer escalations. Facility & Operations Management: Schedule and manage conference room bookings, ensuring prompt confirmation and invoice processing before utilization. Assist with member move-ins and move-outs, preparing and distributing necessary welcome materials. Oversee daily mail and package handling/distribution for members. Maintain accurate records of member check-ins and virtual memberships in the POS system Ensure smooth execution of events, including setup, breakdown, and catering coordination. Financial & Administrative Responsibilities: Generate and send invoices for member accounts and follow up on payments. Maintain and update records related to financial transactions, invoicing, and agreement documentation Identify and escalate operational or member-related issues to senior management as necessary. Collect feedback from members and potential clients to improve services and enhance community experience. Support in preparing promotional materials and distributing brochures to potential members Required Skills & Qualifications: Bachelor s degree in Business Administration, Hospitality, or a related field. 3+ years of experience in operations, facility management, customer service, or community engagement roles. Excellent communication, organizational, and interpersonal skills. Strong problem-solving ability and a proactive approach to resolving issues. Proficiency in CRM tools, POS systems, and Microsoft Office Suite. Ability to manage multiple tasks efficiently and work collaboratively in a fast-paced environment. Experience in sales, lead conversion, or business development is a plus. If interested share your resume ,

About VSM Software VSM Software (P) Ltd is an ISO certified company catering tothe global needs of Pharma and Banking industries. In both these verticals, we offer solutions and services inspecific areas. VSM has Strong founding team based in India and the US A great leadership team who come with high levels of educational qualifications and relevant industry experience Skilled and trained IT and Subject Matter professionals We have a local presence in 5 countries and are furtherexpanding our delivery reach. About the team At VSM, our sales team is a dynamic and diverse group ofprofessionals dedicated to driving growth and building strong relationshipswith our clients. We pride ourselves on our collaborative spirit and commitmentto excel. Our team consists of individuals with extensive experience acrossvarious industries, bringing a wealth of knowledge and insights to the table.We consistently meet our sales targets through innovative strategies and acustomer-centric approach. We aim in building lasting relationships withclients and ensuring to understand and meet their unique needs. Responsibilities This rolerequires understanding our Kea product and understanding the need of the samein Pharma and life science industry. The Senior Business DevelopmentRepresentative should effectively and clearly explain the product to customersin a daily basis through use cases and customer stories. The role also requiressomeone who can organize the sales process into multiple stages and pipelinesfor effective channeling of all leads. Good written and oral communication withwillingness to travel is a required for the role. You shall be the first point of contact for our prospects. Prospect new leads alongside your inside sales representative, via tailored and relevant outreach campaigns (social, email and cold calling) Ability to connect with Senior leaders of a Pharma and life sciences organization. Build, develop and manage your sales pipeline Determine the exact needs and resolve issues or objections presented by the prospects Schedule appropriate next steps for the leads Lead and communicate effectively with customers Travel to customer locations and marketing events as needed Achieve or exceed monthly quotas of qualified opportunities

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. .

Leads and manages all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals and makes recommendations on booking goals of direct reports. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 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; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Supporting Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external. Maximizing Revenue Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities Monitors all day to day activities of direct reports. Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Analyzing & Reporting on Sales and Financial Data Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement. Ensuring Exceptional Customer Service Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring 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 the company. Gains understanding of the property 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. Building Successful Relationships Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers. Managing and Conducting Human Resource Activities Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation. Utilizes all available on the job training tools for employees. .

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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). 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 Leading Kitchen Operations for Property Leads kitchen management team. 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 strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. 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 and property employees and provides a return on investment. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance. Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team 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. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Ensuring Exceptional Customer Service Provides services 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. Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Empowers employees to provide excellent guest service. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. Brings issues to the attention of Human Resources as necessary. Ensures employees are treated fairly and equitably. Coaches team by providing specific feedback to improve performance. Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. Provides information to 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. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Order and purchase equipment and supplies. .

About VSM Software VSM Software (P) Ltd isan ISO certified company catering to the global needs of Pharma and Bankingindustries. In both these verticals,we offer solutions and services in specific areas. VSM has Strong founding team based in India and the US A great leadership team who come with high levels of educational qualifications and relevant industry experience Skilled and trained IT and Subject Matter professionals We have a local presencein 5 countries and are further expanding our delivery reach. About the team The LR and L1 Support teams are critical components of IT services, focusing on providing frontline technical assistance to clients. The L1 Support team handles the initial point of contact, addressing common technical issues such as troubleshooting software and hardware problems, resetting passwords, and assisting with system access. The team is adept at resolving high-volume, low-complexity queries, ensuring smooth operations for users. Meanwhile, the LR (Level Resolution) team focuses on more complex issues that require in-depth analysis and technical expertise, often escalating cases that cannot be resolved by L1. Together, both teams ensure timely and effective support, maintaining system uptime and customer satisfaction. Responsibilities of LRRole Diagnose the underlyingcause of recurring incidents. Coordinate with othersupport teams to develop long-term solutions. Work closely withdevelopers to resolve bugs and suggest improvements. Test patches or updatesbefore they are released to production. Analyze incident trendsto minimize future occurrences. Ensure properdocumentation of resolutions for knowledge sharing. Ensure timely resolutionof issues based on Service Level Agreements (SLAs). Provide detailed reportson incidents and solutions for management reviews. Continuously updateinternal processes to improve efficiency. Create and updatetechnical documentation and knowledge bases. Responsibilities of L1 Role Act as the first point ofcontact for users or customers through phone, chat, or email. Log incidents or servicerequests in the ticketing system. Diagnose and resolvesimple technical issues (e.g., password resets, connectivity issues). Escalate unresolvedissues to L2 support when needed. Monitor systems andnetworks for alerts and errors. Ensure timely response toservice disruptions or outages. Provide instructions andFAQs for common issues. Maintain detailed recordsof tickets and resolutions. Keep customers informedabout the status of their requests. Escalate incidents to theappropriate teams (e.g., L2, L3) as per SLAs.

To manage catering operations Perks and benefits Looking for experienced catering manager in thane

Roles and Responsibilities Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Oversee inventory management, ordering supplies, and controlling costs to maintain profitability. Develop menus, pricing strategies, and promotions to drive sales growth. Supervise staff performance, provide training, and resolve customer complaints efficiently. Ensure compliance with health and safety regulations, HACCP guidelines, and company policies. Desired Candidate Profile 8-13 years of experience in hospitality industry with expertise in F&B operations. Strong knowledge of hotel management principles and practices (IHM/BHM degree preferred). Proven track record of managing multiple outlets simultaneously while maintaining quality control. Excellent communication skills for effective team leadership and customer interaction. Can also connect at siddhant.kanojia@sodexo.com

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Duties include analyzing workflows, optimizing processes, collaborating with cross-functional teams, and ensuring compliance with industry standards Additionally, the role involves reporting on performance, identifying areas for improvement, and implementing innovative solutions to enhance efficiency and effectiveness

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation. Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with 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 time Operational ownership of all the QMHSE and H&FS processes Timely 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 Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies. Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Legal Compliances Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process Management Ensure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayed Procurement and Inventory Management Responsible for monitoring the daily raw material indent Qualification: Should be IHM pass out with 4+ yrs of work experience Strong in business acumen Commitment to quality Strong financial and budgeting skills Sound written and verbal communication Well-groomed and able to represent Sodexo in a professional manner Should have strong interpersonal skills & be very Customer focused

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation. Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with 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 time Operational ownership of all the QMHSE and H&FS processes Timely 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 Menus Taste the food before service begins Develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies. Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule People Management and Training Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc. Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Legal Compliances Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained Systems Implementation and Process Management Ensure that all the systems and processes are implemented and followed as per the company policy Ensure that all the work processes are documented and displayed Procurement and Inventory Management Responsible for monitoring the daily raw material indent Qualification: Should be IHM pass out with 4+ yrs of work experience Strong in business acumen Commitment to quality Strong financial and budgeting skills Sound written and verbal communication Well-groomed and able to represent Sodexo in a professional manner Should have strong interpersonal skills & be very Customer focused

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Chennai Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking Interested can share resume at chandramouli.r@sodexo.com Gross: 75 K Notice Period : Immediate

Post : Assistant cook Salary : USD 400+SC Food and accommodation provided by the Company Interested visit our office directly with original passport Address Swagatham Resource Management India Private limited No: 14 , Fist Floor, Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am [ Monday to Saturday ] Contact # Swetha # 7305457998 / Sowmiya # 7845228682( Call or whatsapp time 9am to 6pm Monday to Saturday)

to assist in catering to the needs of management and accounts function. The ideal candidate will play a key role in daily finance tasks and cross-functional coordination. Key Responsibilities: Manage customer invoicing and accounts receivable processes Handle customer correspondence related to invoicing, payments, and receipts Accurately input financial data into internal systems Perform ad-hoc finance and administrative tasks as required Assist with intercompany transaction management and account reconciliations Requirements: Atleast 6-12 months of relevant experience Bachelor s degree in accounting, Finance, BBA, or BSc in a related field Strong English language skills with excellent written and verbal communication High attention to detail and ability to work independently in a fast-paced environment We have an amazing team of 700+ individuals working on highly innovative enterprise projects & products. Our customer base includes Fortune 100 retail and CPG companies, leading store chains, fast-growth fintech, and multiple Silicon Valley startups.

Job Purpose To ensure timely completion of Payroll / Compensation processes for employees in India with accuracy To ensure timely completion of activities related to statutory compliances. Job Context & Major Challenges Job Context: In view of the recent changes in the BCOE structure and in-line with the One HR and One Birla Carbon HR agenda, a significant portion of efforts are being directed towards setting up of centers of expertise, a robust technology and centralization of certain key HR processes like payroll, employees benefits. The intention is to create a well aligned HR organization that can play the role of a business partner effectively, catering to the needs of the Business. At this juncture, it is imperative to ensure that the HR function is aligned and that the new role and structure is understood both in terms of integration and overall service delivery. Job Challenges: 1.Maintain accuracy of employees payroll related data of all three units, RO & HO. 2.Co-ordinate with all the external bodies for timely settlements such as PF, Pension and superannuation for better the employees experience. Key Result Areas KRA (Accountabilities) (Max 1325 Characters) Supporting Actions (Max 1325 Characters) KRA1 Payroll Management Preparation of Pay Roll, Salary and other perks & benefit for employees in SA&ME region with accuracy. To facilitate the Workers payroll process through Poornata. KRA2 ACR ACR Data Preparation and compilation for Staff cadre employees. Support to BCOE and RHR team during ACR process. KRA3 Statutory Compliance To complete end to end activities related to PF/ ESI for the region. Deduction and Remittance of statutory payments to the authorities before due date. KRA4 Superannuation/ NPS Ensure timely enrollment, deduction and remittance of superannuation contribution KRA5 HRERP Peoplesoft (Poornata) Ensure Compensation Data accuracy on Poornata module. Conduct time to time data audit and ensure corrective actions for identified deviations. Qualifications: Graduate Diploma Minimum Experience Level: 10-15 Years Report to: Manager

This position is JB 11 and location is Kolhapur,Maharashtra. Urgent requirement of Backend Support/ Merchandiser Job Purpose To coordinate in order generation and tracking order status to ensure timely shipment of order. To coordinate in timely pre-shipment sample dispatch to customer. For dispatch of both pre-shipment and final order, coordinating to send dispatch details to customer. To coordinate in handling customer complaints and sharing complaint related details with concerned departments. Job Context & Major Challenges The OTC market has gradually reached a saturation stage and currently, there is a requirement to develop premium fabric need in C-class counters which is considered as an opportunity considering the growing purchasing power of customers in several geographies. Till now, the premium fabric of GPFPL has been catering only to Class-A and Class-B counters. There has been a shift in customer preferences in the premium OTC market with increasing demand of more sober and formal wear design and fabric quality. GPFPL has large product basket with wide offerings w.r.t color range, designs, yarn counts, construction, etc. The major competitors of GPFPL in OTC market are Tessitura Monti, Luthai Textiles etc. including some traders such as Vanity Collection. The various product categories in the OTC market are- Excellence, Giza House and Soktas. The excellence category has yarn counts of around 120/2 to 140/2 while Soktas and Giza House has counts starting from 60-70 Ne offering fabrics in satin, m lange etc. GPFPL is an established manufacturer of jacquard cotton shirting designs in the OTC market. Jacquard fabric sales constitute around 7-10% of the total OTC sales volume. Challenges 1. Ensuring timely dispatch in peak phases of order delivery Key Result Areas KRA (Accountabilities) (Max 1325 Characters) Supporting Actions (Max 1325 Characters) KRA1 To coordinate in order generation and tracking order status to ensure timely shipment of order Feeding details such as ex-mail, quantity etc. in TTF and forward to design team Tracking order while in production phase Prioritizing orders in coordination with PPC in case of critical customers or urgent orders Following up with inspection, PPC and warehouse on a regular basis and once order is ready, inform marketing team KRA2 To coordinate in following up with customer regarding pre-shipment and final order dispatch Coordinating in sending pre-shipment sample to customer with dispatch details and after approval from customer, release bulk order Providing final order dispatch details to customer Coordinating in payment follow-up with customer KRA3 To coordinate in handling customer complaints In case of order issues, coordinate with respective departments to analyze the complaint In cases of goods return, arranging for transportation in coordination with commercial department and updating return details in system Preparing claim note w.r.t return material and submitting to accounts department post approval KRA4 To coordinate in sending fabric samples to customers Coordinating with sampling team to ensure timely courier to customer Providing dispatch details to customer and following up with commercial department in case of delayed dispatch Qualifications: Master of Business Admin,Bachelor of Textile Eng Minimum Experience Level: 5-10 Years Report to: Manager

VSM Software (P) Ltd isan ISO certified company catering to the global needs of Pharma and Bankingindustries. In both these verticals,we offer solutions and services in specific areas. VSM has Strong founding team based in India and the US A great leadership team who come with high levels of educational qualifications and relevant industry experience Skilled and trained IT and Subject Matter professionals We have a local presencein 5 countries and are further expanding our delivery reach. About the team The LR and L1 Support teams are critical components of IT services, focusing on providing frontline technical assistance to clients. The L1 Support team handles the initial point of contact, addressing common technical issues such as troubleshooting software and hardware problems, resetting passwords, and assisting with system access. The team is adept at resolving high-volume, low-complexity queries, ensuring smooth operations for users. Meanwhile, the LR (Level Resolution) team focuses on more complex issues that require in-depth analysis and technical expertise, often escalating cases that cannot be resolved by L1. Together, both teams ensure timely and effective support, maintaining system uptime and customer satisfaction. Responsibilities of LRRole Diagnose the underlyingcause of recurring incidents. Coordinate with othersupport teams to develop long-term solutions. Work closely withdevelopers to resolve bugs and suggest improvements. Test patches or updatesbefore they are released to production. Analyze incident trendsto minimize future occurrences. Ensure properdocumentation of resolutions for knowledge sharing. Ensure timely resolutionof issues based on Service Level Agreements (SLAs). Provide detailed reportson incidents and solutions for management reviews. Continuously updateinternal processes to improve efficiency. Create and updatetechnical documentation and knowledge bases. Responsibilities of L1 Role Act as the first point ofcontact for users or customers through phone, chat, or email. Log incidents or servicerequests in the ticketing system. Diagnose and resolvesimple technical issues (e.g., password resets, connectivity issues). Escalate unresolvedissues to L2 support when needed. Monitor systems andnetworks for alerts and errors. Ensure timely response toservice disruptions or outages. Provide instructions andFAQs for common issues. Maintain detailed recordsof tickets and resolutions. Keep customers informedabout the status of their requests. Escalate incidents to theappropriate teams (e.g., L2, L3) as per SLAs.

We are seeking passionate, dynamic, and goal-oriented individuals experienced in Business Development, eager to share their knowledge and ideas. Ideal candidates should have a proven track record of driving business growth and contributing to key performance metrics. We are looking for self-motivated professionals with a proactive mindset who are committed to making a meaningful impact while continually growing and learning. As part of the Business Development team, this role involves working closely with colleagues to help expand the company\u2019s presence by acquiring new clients within the Corporate Real Estate sector. You will play a key role in enhancing profitability by supporting client acquisition, fostering strong client relationships, and promoting the full range of the company\u2019s services. Success in this role requires a solid understanding of real estate, strong client engagement skills, and a dedication to delivering high-quality service and support. Role & Responsibilities: Initiate discussions with prospective clients to introduce our company\u2019s offerings, setting up meetings with key decision-makers. Engage with the fastest-growing companies to secure new business opportunities. Proactively connect with decision-makers to understand and assess office space requirements. Build and nurture lasting relationships with clients while cross-selling company services to increase client mandates. Lead client interactions through calls, meetings, follow-ups, and ensure timely submission of proposals. Collaborate with internal teams to ensure client requirements are fully understood and serviced. Develop strategic plans to drive revenue growth and improve market positioning. Research and identify new business opportunities, ensuring accurate and updated client data in CRM. Stay up to date on relevant industry knowledge and property trends to serve clients better. Other Attributes: Strong written and spoken communication skills. Knowledge of multiple languages is a plus. Proficient in MS Word, Excel, and PowerPoint. Excellent time management and organizational skills, with a strong commitment to client development. A self-starter who is resourceful, confident, well-organized, and detail oriented. Capable of managing and guiding a team while maintaining strong client relationships. Strong research skills with the ability to connect and engage with prospective clients. Highly dependable and efficient, with a focus on delivering quality results.

Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department 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 and property employees and provides a return on investment CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans Aligning individual and team actions with strategies and plans to drive business results Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors Reviews financial reports and statements to determine how Food and Beverage is performing against budget Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance Establishes challenging, realistic and obtainable goals to guide operation and performance Strives to improve service performance Developing and Maintaining Budgets Develops and manages Food and Beverage budget Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees Focuses on maintaining profit margins without compromising guest or employee satisfaction Leading Food and Beverage/Culinary Team 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 Achieves and exceeds goals including performance goals, budget goals, team goals, etc Serves as a role model to demonstrate appropriate behaviors Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change Ensures that regular, on-going communication occurs in all areas of food and beverage (e g , pre-meal briefings, staff meetings, culinary team) Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team Ensures direct reports do the same for their team Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market Ensuring Exceptional Customer Service Provides services 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 Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Empowers employees to provide excellent guest service Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e g , restaurant supplies, uniforms, etc ) Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns Brings issues to the attention of Human Resources as necessary Ensures employees are treated fairly and equitably Coaches team by providing specific feedback to improve performance Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner Provides information to 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 Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Order and purchase equipment and supplies At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity We actively foster an environment where the unique backgrounds of our associates are valued and celebrated Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law

Functions as the strategic business leader of the property s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives The position ensures the food and beverage/culinary operation meets the brand s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department 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 and property employees and provides a return on investment CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area Skills and Knowledge Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans Aligning individual and team actions with strategies and plans to drive business results Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors Reviews financial reports and statements to determine how Food and Beverage is performing against budget Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department s financial performance Establishes challenging, realistic and obtainable goals to guide operation and performance Strives to improve service performance Developing and Maintaining Budgets Develops and manages Food and Beverage budget Monitors the department s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees Focuses on maintaining profit margins without compromising guest or employee satisfaction Leading Food and Beverage/Culinary Team 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 Achieves and exceeds goals including performance goals, budget goals, team goals, etc Serves as a role model to demonstrate appropriate behaviors Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change Ensures that regular, on-going communication occurs in all areas of food and beverage (e g , pre-meal briefings, staff meetings, culinary team) Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team Ensures direct reports do the same for their team Develops a food and beverage operating strategy that is aligned with the brand s business strategy and leads its execution Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market Ensuring Exceptional Customer Service Provides services 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 Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken Reviews comment cards, guest satisfaction results and other data to identify areas of improvement Empowers employees to provide excellent guest service Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e g , restaurant supplies, uniforms, etc ) Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns Brings issues to the attention of Human Resources as necessary Ensures employees are treated fairly and equitably Coaches team by providing specific feedback to improve performance Additional Responsibilities Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner Provides information to 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 Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned Order and purchase equipment and supplies At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity We actively foster an environment where the unique backgrounds of our associates are valued and celebrated Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you ve got deep experience in commercial real estate, skilled trades or technology, or you re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. Take over the Site, actively call out snags and snag closure. Vendor Management aligning with all suppliers to establish and maintain operational stability Operational issues on real time basis which requires assistance, guidance and approval. Landlord Management - Aligning with Landlord to resolve issues on timely basis. Interacting with Client for monthly walkthrough. Tracking & control - Inventory of HK consumables, stationery and Unboxings distribution. Ensure adherence to policies and procedures applicable to the FM function. Plan, organize and arrange any event for JLL and client. Ensure compliance of regulations / requirements of JLL management and client. Provide assistance in general administrative activities as required. Reviewing HK manpower deployment on daily basis. Regular meeting with to understand the day-to-day requirement. Reviewing 52 weeks soft services PPM checklists. Reviewing all checklists on weekly basis to ensure smooth operations. To maintain consistency on agreed SLA & KPI. Ensure all the mandatory trainings are conducted as per schedule and track for attendance. Ensure 100% usage of online work permit tool and upload incidents in the incident tool. Proper handing & taking over tabs which are utilized for taking equipment readings. Facility walk around and ensure Walk around map & Guide is followed and maintained. Coordinate with DM team for any issues that need help. Important and VIP client visits to be coordinated with Events team and should be managed without escalations. Ensure to close the Seibel tickets on time & weekly once do analysis for repeated complaints and highlight to CE Ensure to support for all client audits /Internal & External audits Ensure the functionality of all technology tools in the facility Ensure to implement EHS practices (PPEs etc) in and around the office Ensure to update the new assets in the asset tracker & update the relevant stake holders Attending the shift briefing To ensure Housekeeping muster, deployment and ensure acknowledgment on the register for and penalties/comments for the improvement in housekeeping services. To ensure that the housekeeping duty manager or housekeeping in-charge of the facility is being updated on the client s/VIP visits. To ensure that the housekeeping related issues are discussed with housekeeping duty manager and also on priority for the shift and ensure there is an action and tracking for the issue closure. To ensure a facility walk through to check on all rest rooms, breakout area, workstations, meeting rooms, cabins, common areas, development areas for the quality of the housekeeping services. Identification, on time closure and reporting of snags. To discuss and assist facility manager on monthly basis on the vendor performance matrix. Ensure all the Siebel housekeeping calls are closed on priority and within TAT without escalations To ensure caterers maintain a high standard of hygiene & cleanliness in the services areas During food run out situation, ensure the matter is escalated to catering lead and coordinate with the catering vendor or any other alternative arrangements To ensure random food samples test is done by Accenture authorized vendor and results are taken up accordingly. To manage and supervise the quality, quantity and the cost of meal and refreshments being served in the cafeteria. To ensure that the operating hours, menus will be prominently displayed in all prominent places in the cafeteria. To conduct quarterly traffic analysis and ensure that waiting time on the cash counter and food counters and Sodexho counters shall be within tolerable limits. To ensure that the table & chairs are cleaned at all times and the frequency shall be modulated according to the traffic. To ensure that tracking is done on the vendor crockery like spoons, plates etc. to ensure no shortages. Should conduct monthly random Kitchen audit of the vendors. Escalate Facility Manager and then Accenture Lead on escalations. Ensure the hygiene of the cafeteria vendors operating in stalls. Ensure PPE are used by vendor staff while serving, cooking and washing. Location: On-site -Bengaluru, KA Scheduled Weekly Hours: 48 If this job description resonates with you, we encourage you to apply even if you don t meet all of the requirements. We re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. For more information about how JLL processes your personal data, please view our Candidate Privacy Statement . For additional details please see our career site pages for each country. For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here . Jones Lang LaSalle ( JLL ) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process - including the online application and/or overall selection process - you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page > I want to work for JLL.

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you ve got deep experience in commercial real estate, skilled trades or technology, or you re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. Take over the Site, actively call out snags and snag closure. Vendor Management aligning with all suppliers to establish and maintain operational stability Operational issues on real time basis which requires assistance, guidance and approval. Landlord Management - Aligning with Landlord to resolve issues on timely basis. Interacting with Client for monthly walkthrough. Tracking & control - Inventory of HK consumables, stationery and Unboxings distribution. Ensure adherence to policies and procedures applicable to the FM function. Plan, organize and arrange any event for JLL and client. Ensure compliance of regulations / requirements of JLL management and client. Provide assistance in general administrative activities as required. Reviewing HK manpower deployment on daily basis. Regular meeting with to understand the day-to-day requirement. Reviewing 52 weeks soft services PPM checklists. Reviewing all checklists on weekly basis to ensure smooth operations. To maintain consistency on agreed SLA & KPI. Ensure all the mandatory trainings are conducted as per schedule and track for attendance. Ensure 100% usage of online work permit tool and upload incidents in the incident tool. Proper handing & taking over tabs which are utilized for taking equipment readings. Facility walk around and ensure Walk around map & Guide is followed and maintained. Coordinate with DM team for any issues that need help. Important and VIP client visits to be coordinated with Events team and should be managed without escalations. Ensure to close the Seibel tickets on time & weekly once do analysis for repeated complaints and highlight to CE Ensure to support for all client audits /Internal & External audits Ensure the functionality of all technology tools in the facility Ensure to implement EHS practices (PPEs etc) in and around the office Ensure to update the new assets in the asset tracker & update the relevant stake holders Attending the shift briefing To ensure Housekeeping muster, deployment and ensure acknowledgment on the register for and penalties/comments for the improvement in housekeeping services. To ensure that the housekeeping duty manager or housekeeping in-charge of the facility is being updated on the client s/VIP visits. To ensure that the housekeeping related issues are discussed with housekeeping duty manager and also on priority for the shift and ensure there is an action and tracking for the issue closure. To ensure a facility walk through to check on all rest rooms, breakout area, workstations, meeting rooms, cabins, common areas, development areas for the quality of the housekeeping services. Identification, on time closure and reporting of snags. To discuss and assist facility manager on monthly basis on the vendor performance matrix. Ensure all the Siebel housekeeping calls are closed on priority and within TAT without escalations To ensure caterers maintain a high standard of hygiene & cleanliness in the services areas During food run out situation, ensure the matter is escalated to catering lead and coordinate with the catering vendor or any other alternative arrangements To ensure random food samples test is done by Accenture authorized vendor and results are taken up accordingly. To manage and supervise the quality, quantity and the cost of meal and refreshments being served in the cafeteria. To ensure that the operating hours, menus will be prominently displayed in all prominent places in the cafeteria. To conduct quarterly traffic analysis and ensure that waiting time on the cash counter and food counters and Sodexho counters shall be within tolerable limits. To ensure that the table & chairs are cleaned at all times and the frequency shall be modulated according to the traffic. To ensure that tracking is done on the vendor crockery like spoons, plates etc. to ensure no shortages. Should conduct monthly random Kitchen audit of the vendors. Escalate Facility Manager and then Accenture Lead on escalations. Ensure the hygiene of the cafeteria vendors operating in stalls. Ensure PPE are used by vendor staff while serving, cooking and washing. Location: On-site -Mumbai, MH Scheduled Weekly Hours: 48 If this job description resonates with you, we encourage you to apply even if you don t meet all of the requirements. We re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. For more information about how JLL processes your personal data, please view our Candidate Privacy Statement . For additional details please see our career site pages for each country. For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here . Jones Lang LaSalle ( JLL ) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process - including the online application and/or overall selection process - you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page > I want to work for JLL.

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you ve got deep experience in commercial real estate, skilled trades or technology, or you re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. Job Title: Soft Services Manager - IT Sector About the Role: We are seeking an experienced Soft Services Manager to oversee and optimize the delivery of soft services within our IT-focused organization. The ideal candidate will ensure a high-quality work environment that supports the productivity and well-being of our tech-savvy workforce. Key Responsibilities: Manage and coordinate soft services including cleaning, reception, mail services, catering, and security for IT office environments. Develop and implement strategies to enhance workplace experience, focusing on the unique needs of IT professionals. Oversee vendor relationships, negotiate contracts, and ensure service level agreements are met. Implement and manage smart building technologies to optimize space utilization and energy efficiency. Coordinate with IT teams to ensure seamless integration of soft services with technological infrastructure. Manage budgets and control costs while maintaining service quality. Ensure compliance with health and safety regulations in a tech-centric workplace. Lead and develop a team of soft services staff, promoting a culture of continuous improvement. Required Qualifications: Bachelors degree in Facility Management, Business Administration, or related field Minimum 5 years of experience in soft services management, preferably in IT or tech-oriented environments Strong understanding of modern workplace needs in the IT sector Excellent knowledge of health and safety regulations and best practices Proficiency in facilities management software and smart building technologies Strong leadership and team management skills Excellent communication and interpersonal skills Proven ability to manage budgets and control costs Preferred Qualifications: IFMA or equivalent professional certification Experience with agile work environments and hot-desking setups Knowledge of sustainable practices in facilities management Familiarity with IT infrastructure and its impact on soft services delivery What We Offer: Opportunity to shape the workplace experience in a dynamic IT environment Competitive salary and benefits package Professional development and growth opportunities Collaborative and innovative work culture Location: On-site -Chennai, TN Scheduled Weekly Hours: 48 If this job description resonates with you, we encourage you to apply even if you don t meet all of the requirements. We re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. For more information about how JLL processes your personal data, please view our Candidate Privacy Statement . For additional details please see our career site pages for each country. For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here . Jones Lang LaSalle ( JLL ) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process - including the online application and/or overall selection process - you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page > I want to work for JLL.