1469 Cost Jobs - Page 18

A Travel Duet is India s premier luxury travel brand, specializing in custom-designed experiential travel for honeymooners, couples, families, groups, and YPOs. We create meticulously handcrafted, personalized itineraries that cater to individual personalities and interests, ensuring a lifetime of unforgettable experiences. Why work with usIn addition to stellar work culture during working hours, our team has mastered the art of balancing a client first approach without compromising on wellness and work-life balance. What s more, with our super cool annual retreats and monthly team building activities (wine tasting, painting, cocktail making, to name a few) we strive to unwind and enjoy, while constantly upskilling and reinventing ourselves. PS On Wednesdays, we work from home Job Role: The Products team is dedicated to maintaining our reputation as a leader in travel and luxury by continually pushing boundaries with unique and transformative experiences. We seek a dynamic individual with 5 to 10 years of experience who embodies innovation and curiosity. Our ideal candidate would be a curious cat who can investigate You should be able to source ideas & experiences that are authentic, local, culture-centric and off the beaten path. Be it lifestyle, art, culture, gastronomy or adventure, originality is key and you should have a natural flair for innovating. Skills Required: Demonstrable enthusiasm for travel You should be relationship driven- as a part of this profile, you will be representing our brand at some of the most elite and exclusive travel shows globally, and should make the most of this exclusive access and platform to ensure that our clients have an edge over others In addition to identifying and filtering, you should have the ability to ensure these experiences are practical to implement & cost efficiencies are achieved As an experienced designer, you will be expected to have all the market intel on what s new - we will be counting on you to make things happen for our clients You should also have a business acumen to gauge profit increment opportunities Other good to haves: Work experiences in Sales/Client Servicing of Luxury Travel Services A good personal network in the travel and/or luxury space Good relationships with luxury and/ or travel influencers (good to have) Having travelled internationally, ideally to off-beat destinations Roles and responsibilities: As a member of the Products team at ATD, you will be responsible for: Tracking upcoming global consumer travel trends and patterns you should be on top of all things cool & chic in travel & luxury, synonymous with our brands Using your travel, research and networking skills to curate, ideate and innovative bespoke itineraries You should be able to comprehend and adhere to clients briefs and design unique travel experiences (be it couples, families, private groups etc.) Identifying and sourcing the right teams globally to partner with us, & liaising with them to implement these ideas and recommendations for our clients. You will forge & nurture relationships with global suppliers Other duties as assigned Additionally, You need to be able to identify what will work in terms of products aligning with the ATD brand You need to be able to guide junior team members You need to be able to train other departments within the company on new and innovative products Note: If you feel that you ll fit for this role, please send your CV along with the below details to [email protected] Current Organization Current CTC Expected CTC Serving notice period (If yes mention your LWD) Duration of the notice period Are you willing to commute to the office location

Transportation Engineering Systems (TESS) team designs and implements system solutions that translate network design objectives of different programs across Amazon into package flows to our customers in North America. The team s objectives are to: Design, configure and maintain Amazon s Transportation Systems to enable different businesses scale and meet program goals, and support NA operations 24x7 Collaborate with Transportation Tech partners, including ATROPS, Sort Tech (ST), Carrier Information Systems (CIS), Global Transportation Tech (GTT) to develop and implement solutions that enable growth of our business partners Define and implement governance processes with our stakeholders to ensure stability and security of systems we touch Identify and implement network standardization, simplification and cost savings opportunities with our partners Serve as resident experts on transportation configurations for NA operations, and develop and share best-practices with other regional configuration teams 3+ years of program or project management experience 3+ years of working cross functionally with tech and non-tech teams experience 3+ years of defining and implementing process improvement initiatives using data and metrics experience Knowledge of Excel (Pivot Tables, VLookUps) at an advanced level and SQL Experience defining program requirements and using data and metrics to determine improvements 3+ years of driving end to end delivery, and communicating results to senior leadership experience 3+ years of driving process improvements experience Experience in stakeholder management, dealing with multiple stakeholders at varied levels of the organization Experience building processes, project management, and schedules

Food & Beverage Production Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Ensure to contribute to achieve the objectives set within the culinary department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef Handle additional responsibilities as and when delegated by the Management. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations Respects the instructions and safety guidelines for the equipment (s)he uses Applies the hotels security regulations (in case of fire etc) Respects the hotels commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage

Primary Responsibilities Maximize room bookings by delivering a pleasant and efficient reservations service. Ensure that reservations are dealt with effectively, while maximizing revenue. People Management Work with internal/external representatives from different functions for executing the reservations. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Financial Management Identify optimal, cost effective use of the resources and educate the team on the same. Maintain and update corporate database, entering delegate bookings to ensure delegate information/ records are kept up to date and accurate for future events. Operational Management Ensure that reservations requests are answered promptly and politely and that complete details are recorded as per standard procedure. Ensure to handle all incoming enquiries efficiently and effectively and hence converting them into bookings Ensure to handle enquiries promptly and efficiently with the overall objective of maximizing sales and room occupancy rates.

To assist the Financial Manager in ascertaining the completeness and accuracy of all the revenue earned by the organization Any matter which may affect the interests of the hotel should be brought to the attention of the Management. Key Responsibilities: People Management Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service. Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that all personnel are kept well informed of department s objectives and policies. Financial Management Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management Ensure to secure used and unused revenue related documents such as Guest checks, Guest Folios, Official receipts, Captain Orders, Paid-out Vouchers, Rebates/Allowance Vouchers, miscellaneous Debit/Credit Vouchers. Check Revenue documents and verify against Revenue sheets. Check that rebates, allowances and adjustments against revenue are properly authorized and legitimate. Reconcile computer generated Guest Ledger Balance against the General Ledger Balance. Prepare other reports, schedules and analysis that may be required from time to time. Perform other duties that may be assigned from time to time. Responsible for all Income Audits and for preparing reports for the same. Responsible for consolidating income reports for all areas of operations. Verify soft count deposits. Audit and account for all control documents and prepare exception reports for all errors. Bachelor s or Master s degree with a specialization in Finance Minimum of 2 years of experience in a similar role. Proficient in English, Hindi, and Marathi.

Conduct regular physical stock counts (monthly/weekly/daily as required). Monitor par stock levels and assist in reordering. Reconcile actual stock with system records and report discrepancies. Track and control food and beverage costs across outlets. Analyse daily wastage, spoilage, transfers, and breakage. Prepare cost reports, including food cost %, beverage cost %, and variance analysis. Verify and cross-check incoming goods against purchase orders and invoices. Work with the procurement team to optimize purchasing based on consumption trends. Maintain recipe costing and menu pricing. Coordinate with the Executive Chef and F&B Manager for menu planning, promotions, and portion control. Support the Finance team during audits and month-end closings.

We are looking for a resilient, motivated and highly energetic Executive Housekeeper, who has ability to think on your feet and solve problems. You will be a strong communicator with excellent written communication, exceptional organisational skills and the ability to balance multiple priorities and act with a sense of urgency, whilst remaining with an optimistic outlook. You will be a Housekeeping professional with a passion for empowering, developing and motivating your team to succeed. We are seeking someone with a strong customer focus and a meticulous eye for detail to lead a newly formed team. You will be responsible for the professional and cost effective running of the Housekeeping department, achieving high standards of cleanliness for guest rooms, public areas and back of house areas. Key to the success of this role: Knows how to drive results, has unwavering standards of cleanliness, quality & efficiency Highly analytical and has good understanding of rostering, productivity, and timekeeping Highly developed customer service skills and keen attention to detail Demonstrated inspirational leadership skills What does the successful applicant look like? The successful candidate will have an eye for opportunities to improve the service standard, increase revenue and reduce costs Highly adaptable, with proven leadership and strong initiative Engages collaborative, positive relationships Skills & Experience: Progressive experience as a Housekeeping Manager in a fast-paced Precinct environment Able to relate to various cultures and groups. Experience managing teams and collaborating with business stakeholders Familiar with Risk Management and Sustainability Practices Able to work on numerous tasks/projects at one time, to budget and timelines Adapt to shifting priorities and align activities to meet organizational goals

Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Sous Chef on menu plan Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit. To ensure that the preparation and presentation of food complies with the standards. To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Handle additional responsibilities as and when delegated by the Management. Control and analyze on an on-going basis the following: Quality levels of production and presentation, Guest satisfaction, Operating food cost, cleanliness, Sanitation, and Hygiene. Sound knowledge of Delhi and Punjabi cuisines. Minimum 3 years of experience as a Commis Chef in authentic Delhi and Punjabi cuisine hotels/restaurants. Experience in both restaurant and banquet operations.

Food & Beverage Planning Assist the Hotel Manager to plan, forecast and budget the revenues and costs for department. Ensure that the company and statutory hygiene standards are maintained in all areas of the department. Assist the Hotel Manager to organize food festivals and also develop guest loyalty and retention programmes. Ensure to be fully conversant with all statutory requirements regarding food and beverage operations. Financial Management Assist the Hotel Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems. Prepare and submit in the required format all information necessary for budgeting timeously and accurately. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits Bachelors of Hotel Management and MBA

Knowledge & Experience in south Indian Cuisine mandatory. We are looking for a candidate with expertise in South Indian Cuisine .Multicuisine experience is added advantage The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow heartist The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP. Experience in South Indian Cuisine Apprenticeship or any other culinary certificate/diploma an advantage Creative and passionate about food and customer service Excellent time & task management skills Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player.

Prime Function: Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that ibis, standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Ensure procedures are followed and clear records are kept at all times. Any matter which may affect the interests of ACCOR should be brought to the attention of the Management. Facilitates the functioning of and / or oversees the functioning of F&B Production or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties Key Responsibilities: Food & Beverage Production Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. People Management Ensure to contribute to achieve the objectives set within the Food &Beverage Production department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Assistant F&B Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Culinary Associates receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous Chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef. Handle additional responsibilities as and when delegated by the Management. Key Contacts Liaises with Responsible for (as assigned) Food & Beverage -Production team Food & Beverage -Service team All HOD s DCDP Culinary Associates Trainees Occupational Health & Safety Employee Responsibility All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace. Management s Responsibility Each manager is responsible, and will be held accountable for taking all practical measures to ensure That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program. Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management. Replacement and Temporary Mission: This job description is not intended to be an exhaustive list of all responsibilities skill, effort or working condition associates with the position. It is intended to provide a description of the principle elements essential for the performance of the job. All job descriptions are subject to change. Employee Signature Be ready and responsible for any job, which may be assigned by the Management

Prime Function: Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets. To prepare production charts of all the bakery and pastry items and monitor them from time to time. Ensure to exceed guest expectations in quality and service of the food products. Supervise the preparation and production of all bakery products. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Key Responsibilities: Kitchen Planning Plan and design menus, responsible for presentation of pastries, bakery items and chocolates. Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency. Follows guidelines laid by the Executive Chef on menu plan and design. Estimate daily and weekly requirements. People Management Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service. Provide effective support to the team to enable them to provide a range of effective and efficient services. Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while maintaining quality. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the department to ensure that the food wastage is minimized. Maintain department budget within established guidelines. Operational Management Detect and ensure disposition of blemished food and defective supplies/equipment. Ensure to perform miscellaneous job-related duties as assigned. Attend to day-to-day problems and needs concerning equipment and food supplies. To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries. Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety. To establish standards which meet needs of the international clientele and of the local market. Ensure to provide training and supervision for senior bakers and support staff. Record all recipes and update the manual to ensure the availability of comprehensive data at all the times. Maintain records, reports, and files of food production and the department as per the standards. Ensure to record inventory of supplies and order stock from main storeroom. Ensure to monitor quantity and quality of food products to ensure compliance with Novotel Kochi Infopark standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Coordinate operations with Department Coordinators, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Handle additional responsibilities as and when delegated by the Management.

Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Mercure s standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Executive Chef, Sous Chef & Chef De Partie in all phases of the kitchens operations. Ensure HACCP procedures are followed and clear records are kept at all times. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Ensure to contribute to achieve the objectives set within the Culinary department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Assistant Manager - Outlet, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Executives and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef. Handle additional responsibilities as and when delegated by the Management. Diploma / Degree in Hotel Management or any other equivalent qualifications.

Operations Ensures guests are well looked after, from the moment they arrive to the time they leave Enquires whether guests are satisfied with the IRD experience Offers attentive service to guests, adapting to any constraints Establishes good relations with guests, offering advice and fostering customer loyalty Ensures guests are well looked after, from the moment they arrive to the time they leave Enquires whether guests are satisfied with the IRD experience Offers attentive service to guests, adapting to any constraints Establishes good relations with guests, offering advice and fostering customer loyalty Financial Takes part in inventories and manages stocks under his/her responsibility Increases revenue for the point of sale through additional sales techniques Prepares and analyses financial reports/results and implements corrective actions as necessary Manages the outlet cost in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality. Ensures strict adherence to Outlet Internal bill settlement policy, as per the company/hotel guidelines. Other Responsibilities Maintain complete knowledge of all food & beverage services, contents &preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Main Complexity/Critical issues in the Job Managing multiple events with highest levels of proficiency. Degree in Hotel Management/ any other graduate Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint

Supervise and coordinate the activities of the Accounts Receivable section. To assist the Credit Manager, in efficient and timely collection of receivables. Ensure cash receipts, claims, or unpaid invoices are accounted for properly. Calculate and enter charges for interest, refunds, or related items. Responsible for account statements or other related reports as per the standards. Any matter which may effect the interests of the hotel should be brought to the attention of the Management. Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service. Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that all personnel are kept well informed of department s objectives and policies. Assist in the determination of fiscal requirements and the compilation of budgetary recommendations. Identify optimal, cost effective use of the resources and educate the team on the same. Supervise and coordinate activities of the Accounts Receivable section of Mercure Ekana Sportz City Lucknow. Ensure to process the third party claims and the maintenance, review, updating and collection of guest accounts in accordance with the credit policy. Responsible for various transactions including refunds, ability-to-pay allowances, discounts and write-offs. Investigate special collection problems and confer with financially responsible persons as required to advise concerning credit policy and to make arrangements for payment of outstanding accounts. Recommend transfer of guest accounts to Delinquent Accounts section. Maintain liaison with other functions to coordinate efforts in resolving problems concerning collection of guest accounts receivable. Assist in the preparation of reports and analyses, setting forth progress, adverse trends and appropriate recommendations or conclusions. Plan and schedule work to ensure proper distribution of assignments and adequate manning for subsequent performance of duties. Responsible for compliance of established practices, and keeping employees abreast of current changes and standards. Develop and recommend operating policies and procedures for Accounts Receivable section. B.Com / M.Com / MBA in Finance or any other equivalent qualifications.

We are seeking a skilled and experienced Landscaping Architect to join our team and take charge of the planning and development of external spaces for our valued clients. As a Landscaping Architect, your primary responsibilities will involve creating detailed plans utilizing CAD software, engaging in meaningful consultations with customers to understand their specific requirements, and preparing comprehensive contracts to ensure the successful completion of necessary work. In this role, you will play a crucial part in collaborating with vendors and clients throughout the entire project lifecycle, from initial planning to final delivery. Your expertise and insights will be instrumental in guiding the decision-making process and ensuring that the vision and objectives of our clients are transformed into remarkable outdoor spaces. As a valued member of our team, you will have the opportunity to showcase your creative talents, technical proficiency, and exceptional communication skills. Your ability to effectively liaise with stakeholders, manage project timelines, and coordinate with various professionals will contribute to the seamless execution of projects and the utmost satisfaction of our clients. If you are a dynamic and passionate Landscaping Architect with a strong track record of designing captivating outdoor environments, we invite you to join our team. Together, we will bring our clients visions to life and create inspiring outdoor spaces that leave a lasting impression.

Key Responsibilities: Strategic Financial Planning & Budgeting: Lead the comprehensive annual budgeting process for the BU, collaborating closely with business head to set ambitious yet realistic financial targets. Drive the development of long-range strategic financial plans, incorporating market trends, competitive analysis, and growth opportunities within the apparel sector. Translate strategic objectives into detailed financial models and actionable plans. Forecasting & Performance Management: Manage rolling forecasts, variance analysis, and in-depth financial reviews of the BU's performance. Provide timely and insightful analysis of revenues, costs, margins, and profitability across various product lines, brands, and retail channels. Develop and monitor key performance indicators (KPIs) relevant to the apparel industry, providing actionable insights to drive operational efficiency and financial health. Business Partnering & Decision Support: Serve as a trusted financial advisor to the CEO and leadership team of the BU, providing robust financial analysis for strategic decisions, new initiatives, and business model evaluations. Evaluate the financial viability of new projects, capital expenditures (CAPEX), brand launches, and market entry strategies. Collaborate with sales, merchandising, supply chain, and manufacturing teams to identify financial opportunities and risks. Cost & Profitability Optimization: Drive initiatives aimed at optimizing cost structures and enhancing profitability across the entire value chain of the apparel business. Conduct deep dives into product-level profitability, identifying areas for improvement in sourcing, production, and distribution. Reporting & Compliance: Ensure accurate, timely, and comprehensive financial reporting for the BU, adhering to company policies and accounting standards. Prepare and present compelling financial reports and presentations to the BU CEO, CFO, and other senior stakeholders. Ensure compliance with internal controls and assist with audit requirements specific to the business. Team Leadership & Development: Lead and mentor a team of finance professionals within the BU's FP&A function. Foster a culture of data-driven decision-making, continuous improvement, and professional excellence within the team. Cross-Functional Collaboration: Ensure seamless information flow and alignment between the BU's finance function and the Corporate Finance team under the dotted line reporting. Act as a bridge for best practices sharing and consistency in financial methodologies across the Arvind Group. Preferred candidate profile Chartered Accountant (CA) or Certified Management Accountant (CMA) or MBA (Finance) qualification is mandatory. 12-17 years of progressive experience in Financial Planning & Analysis (FP&A), with a significant portion in a leadership role within the manufacturing sector, preferably the textile or apparel industry. Proven experience in a complex business environment with multiple brands, retail channels, and manufacturing operations. Strong strategic financial planning capabilities, including long-range planning, budgeting, and sophisticated financial modelling. Exceptional analytical acumen, with the ability to translate complex financial data into clear, actionable business insights. Excellent communication, presentation, and interpersonal skills, with the ability to influence and engage with senior leadership and diverse cross-functional teams. Demonstrated leadership capabilities, with experience in building, developing, and motivating high-performing finance teams. Proficiency in ERP systems (e.g., SAP) and advanced FP&A tools/software. Ability to thrive in a fast-paced, dynamic environment and manage multiple priorities effectively.

We are looking for an Industrial Engineer to join our team and help us monitor our current operations to ensure our organization is as efficient as possible. Industrial Engineer responsibilities include ensuring products meet established quality standards and reducing inefficiency. They analyze operations and design workflows and production processes to reduce loss along the way while still meeting customer needs. Ultimately, you will work with organizational leaders and other Engineers to maximize productivity and reduce wastefulness in the production process.

Responsibilities Plan and supervise the shipments from Supplier Warehouse/factory to the end-user at PAN India Schedule daily and weekly routes Track orders using functional systems (e.g. barcodes and tracking software) Coordinate with Warehouse Workers to ensure proper storage and distribution of products Monitor and report on transportation costs Ensure shipping documents are properly filed Daily reporting and monitor the Freight bill and budget provisioning etc Research and suggest cost-effective shipping methods Keep organized records of vehicles, schedules and completed orders Ensure compliance with company policies and shipping legislation Transport Agreement execution Buyer Claim settlement- Validation and recovery from Transporter if applicable LC review and LR collection from Supplier/Transporter s Driver incentive monitoring and payment to them Stay up to date with RTO/GST regulations and in transit Risk

Maintain conducive work environment to execute the projects successfully Conduct regular reviews with contractors, and sort any issues/ grievances to ensure smooth execution of projects. Drive and execute engagement practices such as motivational programs and reward & recognition programs for contractors. Assist the Project Head to ensure provision of basic facilities like food, water, wash areas and sitting areas for one s site. Disseminate policies for setting out the Code of Conduct and Prevention of Sexual Harassment (PoSH). Ensure continual communication and revision for contractors on Code of Conduct and PoSH policies and ensure they disseminate the same throughout their teams on one s site. Meet every project timeline for one s site construction 100% of the time Maintain project timelines for the site construction milestone. Monitor, track and course correct site construction progress during every project milestone. Make sure Project Head is informed/updated about the status of milestones including lags regularly. Achieve all budgeted cost targets for construction of one s site as per the project plan Track & assess cost to maintain strict control over spends for the site. Make sure Project Head is informed/updated about the status of cost including overruns / underruns for the site. Monitor the gate movement for people,vehicles and material to avoid any sort of syphoning. Complete every milestone and the entire site construction within the budgeted cost. Ensure high project quality at every stage of the site construction Gauge and assess the quality of material, people and construction at every stage of the site construction. Conduct regular site inspection at each stage of the work for one s site. Identify construction errors for correction on priority at one s site and ensure the corrective action is executed.

Maintain conducive work environment to execute the projects successfully Conduct regular reviews with contractors, and sort any issues/ grievances to ensure smooth execution of projects. Drive and execute engagement practices such as motivational programs and reward & recognition programs for contractors. Assist the Project Head to ensure provision of basic facilities like food, water, wash areas and sitting areas for one s site. Disseminate policies for setting out the Code of Conduct and Prevention of Sexual Harassment (PoSH). Ensure continual communication and revision for contractors on Code of Conduct and PoSH policies and ensure they disseminate the same throughout their teams on one s site. Meet every project timeline for one s site construction 100% of the time Maintain project timelines for the site construction milestone. Monitor, track and course correct site construction progress during every project milestone. Make sure Project Head is informed/updated about the status of milestones including lags regularly. Achieve all budgeted cost targets for construction of one s site as per the project plan Track & assess cost to maintain strict control over spends for the site. Make sure Project Head is informed/updated about the status of cost including overruns / underruns for the site. Monitor the gate movement for people,vehicles and material to avoid any sort of syphoning. Complete every milestone and the entire site construction within the budgeted cost. Ensure high project quality at every stage of the site construction Gauge and assess the quality of material, people and construction at every stage of the site construction. Conduct regular site inspection at each stage of the work for one s site. Identify construction errors for correction on priority at one s site and ensure the corrective action is executed.

Availability of material & services Manage purchase operations efficiently with strict adherence to timelines to ensure timely availability of products/ packing material as per PO terms Validate requirements provided by user departments with available stocks and schedule quantities accordingly in coordination with stores. Maintain the PR to PO timelines as per SLAs. Develop & ensure the availability of alternate suppliers. Raise the RFQs on time (Preparation of comparatives). Close the negotiations on Time for the items as per the agreed slab. Coordinate with Engg & QA for getting the technical evaluation done on time. Follow-up with suppliers to get the deliveries on time. Reduction on delivery lead times. Partner with the vendor for product quality improvement Create a vendor eco system capable of faster deliveries and reduce transaction time to reduce delivery lead times Use system-based reminders and maintain persistent follow-ups with suppliers. Develop vendors in the vicinity to reduce the delivery time. Increase the proportion of ISO-certified vendors. Negotiate with vendors to maintain minimum stocks at their end for regular consumables Cost: Create competition for the suppliers, do effective negotiations and develop alternate low-cost vendors to save on the cost of procurement Develop New Vendors to enable OEM / Import substitution. Do effective price negotiations with the vendor and maintain a pool of alternate vendors for creating competition. Explore multiple suppliers for the OEM spares and source the maximum quantities from the most cost-effective supplier. Controlling inventory levels at the procurement stage basis available inventory. Keeping track of market trends and using the information for effective negotiation. Leverage supplier understanding to identify opportunities for price reduction Quality Material & Service: Collaborate with plant teams to assess vendor capability and create systems to ensure only the right quality of the material is accepted to deliver the quality of material Take inputs from engineering, production and QC on the quality of spares from vendors and wherever required, organise technical discussions and site visits to assess the capability to deliver on quality. Ensure rejections are returned & replaced on time. Coordinate with the supplier to get the material tested and the test certificate is to be shared along with the supplier. Check for vendor credentials and references from their existing customers Vendor Management: Build strong relationships with and give periodic performance feedback to the vendors to improve upon vendor performance Adhere to the vendor engagement plan. Track the forwarding of the invoices to accounts by stores and thereafter payments to vendors by accounts to ensure payment terms are honoured. Do vendor evaluation as per the established system and frequency. Discuss and follow up on the implementation of the action plan to improve vendor rating basis the evaluation. Efficiencies: IT, SAP, Digitisation Coordinating with TCS & IT for SAP related troubleshoot & improvement. Compliance: Ensure all internal & statutory compliances are adhered to on time Collect and verify all supporting documents from vendor at the time of vendor code generation Systems & audits Maintain documents & data as per audit requirements. Resolve NCs raised in audits as per agreed timelines

Conducts regular training Conducts regular training needs analysis in order to determine the most relevant and cost effective training solutions. Regional Managers and Central Services staff that will improve individual / team knowledge, skills and in turn shop / business performance -Works with the HR Business Partner / Regional Managers to identify the training requirements tailored to the business needs and individual IDP s; determines the priorities - Contributes to the design, development and production of training materials, documents and manuals to ensure consistency and quality of content and delivery to meet the specific needs of the retail training programme Performance Management - ensure all training materials, documents and manuals are on brand and adhere to the brand guidelines - Designs and develops a planned and ongoing training programme with the learning resources and tools to improve performance and optimise on the potential of our volunteer teams

Education : Graduate and above in Architecture Experience : 13 20 yrs Key Result Areas Controlling the capital expenditure budget Ensure that the CAPEX budget is under control for different levels of stores Create SOPs around the KRAs for better output Make necessary changes in design/development within defined CAPEX Maintain data repository Track and Prepare for review meetings Design Development Work on existing and upcoming store design, planning and development. Develop new identities with consultants in coordination with the businesses Understand complexities and requirements of Business, Land Lord, Malls integrate in design Vendor Development Ensure that the design requirements are well coordinated with external stakeholders such as architects Ensure that the fixtures and changes in design are made in a timely manner Requirement Gathering Coordinate with all the internal stakeholders i.e. Operations Team, Retail Team, Brand Team on frequent requirements Manage productive communications Problem solving New concept design Create new identities (layout designs, concepts for e.g. V-dot) for new Sub Brand Store launches in future Create new identities for low-cost model stores Team Management Continuously review workload and structure within the team to ensure equitable distribution of load. Develop and nurture quality talent within the team - Train Architects and Vendors Provide feedback on performance and coach to support their development

Business Overview : Grasim is India's pioneer in VSF a man-made, bio-degradable fibre that is fast emerging as a sustainable alternative to cotton. A versatile fibre, VSF is used in apparel, home textiles, dress materials, knit wears and non-woven applications. Our Birla Cellulose range of fibres can be used in their original form, or can be blended with all natural and synthetic fibres for enhanced comfort and feel. Starting production in 1954 at our Nagda facility, the business has grown steadily over seven decades. The Cellulosic Fibres Business derives its competitive edge from its integrated business model, with captive raw materials - dissolving grade wood pulp, caustic soda, carbon-disulphide, power generation and steam. VSF Capacity stands expanded to 824KTPA post brownfield expansion at Vilayat and debottlenecking at three sites. Key Responsibilities: Quality : Ensure production of consistent quality of fibre in line with translation of customer s expectation to achieve total customesatisfaction Cost Reduction : Ensure optimum utilization of steam,power, packing materials, manpower & other inputs to minimize expenditure & reduce cost of production. New Development : To evaluate the ideas / suggestions came from various feedback like Kaizen improvement in other units / meetings & plan for implementation Safety & Environment: To analyze past accidents / near miss cases & plan for implementation of Corrective actions Productivity Improvement: Ensure optimum utilization of resources to maximize asset productivity, minimize input costs and maximizethrough put. Requirements : 20 years and more in Continous Process Industry/ Chemical Industry Reporting to : Unit Head Reported by: DH,SH,FLO Unit Brief : The Harihar unit was the first manufacturing plant in India to use indigenous wood resources with in-house technology. It manufactures VSF and rayon grade pulp, the raw material for VSF. To make the process more sustainable, the unit produces rayon pulp with an innovative oxygen bleaching process that reduces the use of chlorine.