Key Responsibilities: Diary & Schedule Management Manage the Director’s calendar, appointments, and meetings. Coordinate internal and external meetings, conference calls, and events. Ensure effective time management and prevent scheduling conflicts. Communication & Correspondence Draft, review, and manage emails, letters, reports, and other documents. Handle incoming phone calls and correspondence on behalf of the Director. Serve as a point of contact between the Director and internal/external stakeholders. Travel Arrangements Organize and book travel, transportation, accommodation, and itineraries. Prepare and process travel expenses and reimbursements. Meeting Support Prepare meeting agendas, presentations, and materials. Attend meetings (if required), take minutes, and ensure follow-up on action items. Office & Records Management Maintain an organized filing system for documents, records, and reports. Manage sensitive and confidential information with discretion. Administrative Support Coordinate with other departments for necessary approvals and follow-ups. Assist in organizing corporate functions, events. Qualifications & Skills Required: Graduate (Bachelor’s degree preferred). Proven experience as a Personal Secretary, Executive Assistant, or similar role. Strong written and verbal communication skills. High level of professionalism, discretion, and integrity. Excellent organizational and time-management abilities. Proficient in MS Office Suite (Word, Excel, PowerPoint, Outlook). Ability to multitask and work under pressure. Salary: Based on industry standard and experience Competitive salary — no limit for exceptional talent. Job Type: Full-time Schedule: Day shift
We are seeking a hardworking and smart Sales and Marketing Manager with strong knowledge of the restaurant and banquet business . The ideal candidate will be responsible for generating leads, increasing footfall, promoting the brand, and boosting banquet bookings. This role demands a go-getter attitude, creative marketing strategies, and hands-on involvement in client handling and business development. Key Responsibilities: Sales & Business Development Generate leads and drive bookings for restaurant parties, events, and banquets. Build corporate and institutional relationships for bulk/corporate orders. Conduct client visits, explain packages, and close sales effectively. Identify local partnership or tie-up opportunities (event planners, wedding coordinators, etc.). Marketing & Promotion Plan and execute marketing campaigns across digital, print, and outdoor platforms. Manage social media presence and collaborate with content creators. Create seasonal offers, festival menus, and promotional events to attract customers. Monitor competitor activities and adjust strategies accordingly. Customer Relationship Management Ensure exceptional customer experience for walk-ins, reservations, and banquet clients. Collect feedback and handle escalations professionally. Maintain long-term relationships with repeat clients and vendors. Team Collaboration & Reporting Work closely with operations and kitchen teams to deliver smooth event execution. Prepare daily/weekly sales reports and present progress to management. Assist in pricing strategies and revenue forecasting. Requirements: Graduate in Marketing, Hospitality, or related field (MBA preferred). Minimum 5 years of experience in restaurant/banquet sales. Strong network within Vadodara's corporate and event community. Excellent communication, negotiation, and presentation skills. Energetic, smart worker with a proactive approach to achieving targets. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Work Location: In person
As the Restaurant Manager, your main responsibility will be to oversee the day-to-day operations of the restaurant, including coordinating dining and kitchen activities, as well as handling guest interactions. You will be tasked with ensuring the smooth running of breakfast, lunch, and dinner services across all cuisines while supervising the cleanliness and ambiance of the dining area. It will be essential for you to adhere to food safety standards in accordance with FSSAI guidelines. In terms of customer experience, you are expected to provide excellent service to guests, promptly address any complaints in a professional manner, and cultivate relationships with repeat customers. Furthermore, you will be responsible for managing VIP guests, large groups, and special events to ensure a high level of customer satisfaction. Team management will also fall under your purview, which includes recruiting, training, and supervising staff members such as chefs, stewards, and service personnel. You will need to assign duties, create shift schedules, and monitor employee performance on a regular basis. Daily briefings will be conducted to ensure that staff members adhere to grooming standards, punctuality, and overall discipline. Regarding inventory and vendor management, you will work closely with the kitchen to determine stock requirements and ensure timely ordering of raw materials. Maintaining relationships with vendors for fresh supplies, quality checks, and price negotiations will also be crucial. Additionally, you will be responsible for tracking inventory usage to minimize wastage effectively. In terms of sales and revenue, collaborating with the marketing team to promote the restaurant through various channels will be part of your role. You will be tasked with preparing and monitoring daily sales reports, profit and loss statements, as well as implementing cost control measures. Menu pricing strategies will also be developed in consultation with chefs and owners to optimize revenue generation. The work environment will primarily be in a restaurant setting, with peak hours typically occurring during weekends and holidays. Rotational shifts will be part of the schedule, with the flexibility to work extended hours when necessary. This is a full-time position, and one of the benefits includes provided meals. The schedule will consist of both evening and morning shifts to accommodate operational needs.,