About the Job: Profile Summary: The ideal candidate is responsible for overseeing daily food and beverage operations by ensuring exceptional customer service and maintaining high quality- food and beverage standards. Key Responsibilities Areas: Responsible for overseeing the overall food and beverage operations with regards to hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. Orientation and training of new staff members, explaining their job duties and expectations. Responsible for supervising the food and beverage staff and ensuring that each staff member adheres to the established standards and procedures. Creating and managing the food and beverage budget, includes estimating the cost of food, drinks, and other supplies, as well as negotiating with vendors for optimal pricing. Monitoring costs for menu items and implementing cost-saving measures. Responsible for developing menus, this includes creating and testing new recipes, creating a list of ingredients and their costs, and determining prices for menu items. Responsible for ensuring that customers are satisfied with their experience. This includes ensuring that customers are served in a timely manner and that their orders are prepared to their specifications. Ensure that the department is fully compliant with all food safety and hygiene standards, internal and statutory audits. All norms related to HACCP and FSSAI are always adhered to. In addition to the above duties and job functions, any other assignment given occasionally or on daily basis by the superior Management. Qualifications: Graduation in Hotel Management/ Food & Beverage service. At least 10 years of minimum experience with a 5-star reputed hotel chain. Experience in leading and supervising F&B team. Show more Show less
Profile Summary The ideal candidate will be a seasoned housekeeping professional with progressive experience in hospitality, specializing in operational excellence, budget management, manpower planning, and cost control. The role requires the incumbent to drive service quality and efficiency through process optimization, resource utilization, and data-driven decision-making for Premium Clubs division. Key Responsibilities Define and enforce standards of cleanliness, amenities, maintenance, and upkeep for guest rooms and public areas. Collaborate with the Corporate Housekeeper to design, implement, and regularly update comprehensive SOPs that define service, cleanliness, hygiene, safety, and operational protocols for the department. Create detailed daily, weekly, and monthly checklists for supervisors and executives to ensure consistent adherence to standards. Prepare and manage capital expenditure and operational budgets for the housekeeping department. Conduct regular audits of rooms, public areas, and facilities to ensure high maintenance and service standards. Organize departmental workflow, including duty assignments, rosters, shift schedules, and vacation planning. Foster a service culture based on warmth, genuine care, and guest-centric behavior. Oversee inventory and asset management, ensuring timely schedules for stock control and audits. Serve as the custodian for all housekeeping assets, linen, and uniforms, ensuring proper handling and accountability. Coordinate with Purchase and Engineering teams for projects, renovations, and refurbishments, ensuring standards are met. Maintain well-organized stores, monitor consumption patterns, and minimize wastage within approved budgets. Conduct ongoing training for the team in skills, behavior, hygiene, fire safety, and health standards. Qualifications and skillset Degree in Hotel Management or related field. Overall 10+ years of experience in housekeeping, with at least 2 years in a managerial role in a five-star hotel or club. Strong leadership, problem-solving, and interpersonal skills. Show more Show less
Profile Summary : The Purchase Manager will oversee the end-to-end procurement process, ensuring timely and cost-effective sourcing of goods and services. This role involves managing existing supplier relationships and identifying new vendors in alignment with operational requirements. The incumbent will lead a procurement team, demonstrate strong attention to detail, and thrive in a fast-paced, dynamic hospitality environment. Key Responsibility Areas : Build and maintain strong professional relationships with existing suppliers and vendors while creating a pipeline of potential new suppliers, to ensure all requirements are met in a timely manner. Oversee the day-to-day requirements of the division and help the team in managing any challenges that arise with ordering process or deliveries. Participate in vendor negotiations to secure competitive pricing and reliable delivery schedules. Guides the team in the overall procurement process. Responsible for the issuing and distribution of inventory items, and for the accurate and timely allocation of costs to user department. Responsible for all Contracts and AMC. Ensuring timely purchase of Capex. Ensures that unit expenses are minimised through the use of effective purchasing and by obtaining the most competitive prices for goods and services. Conducts regular market surveys, obtains competitive quotations and aggressively negotiating in order to reap the maximum price benefits of purchasing power. Ensure to keep inventories as low as possible to properly supply the operation’s needs and maximise inventory turnover and space utilisation. Contributes to all forecasting and business planned activities by providing historical information and cost projections. Obtains and coordinates all product and purchase specifications from the various heads of department by means of a purchase request and maintains files of these purchase request together with purchase orders. Contributes to all forecasting and business planned activities by providing historical information and cost projections. Ensures that all company and local rules, policies and regulations relating to financial record keeping, and licensing are adhered to. Qualifications & Experience : Graduate in any field. Overall experience of minimum 10 years working in the Purchase Department of a hotel or a restaurant. Ability to lead and manage a team. Show more Show less
Profile Summary : The incumbent will oversee the end-to-end sales process, ensuring the acquisition and retention of corporate and travel trade clients through strategic outreach and relationship management. This role involves nurturing existing partnerships while identifying new business opportunities aligned with the property's revenue goals. He will partner with sales team, demonstrate strong communication and negotiation skills, and thrive in a fast-paced, target-driven hospitality environment. Key Responsibility Areas : Cultivate and manage relationships with premium corporate clients to drive long-stay business, consistently delivering exceptional service in line with standards. Identify and convert high-value corporate and travel trade leads, aligning all efforts with the hotel’s brand promise and commercial goals. Collaborate closely with revenue, reservations, and front office teams to create bespoke proposals, preferred corporate programs, and value-driven stay packages. Demonstrate operational excellence by maintaining detailed records, structured follow-ups, and a disciplined sales process that ensures client satisfaction and business retention. Conduct regular reviews and business development planning with key accounts to deepen engagement and generate repeat business. Provide accurate and timely sales reports, guest feedback, and market insights to hotel leadership for data-driven decision-making. Work cross-functionally with guest services and operations to ensure every guest experience reflects brand's core values. Act as a brand ambassador by upholding the brand's service culture, ensuring every interaction is guided by professionalism, respect, and a commitment to excellence. Qualifications & Experience: Graduate in any discipline; hospitality or business-related degree preferred. 8–10 years of sales experience in preferably in luxury hospitality. Strong skills in data analytics and sales reporting. Show more Show less
Profile Summary : The incumbent will oversee HR operations, including end-to-end talent acquisition, employee lifecycle management, and process optimization to support business objectives. Key responsibility Areas: Institutionalize core HR processes, including recruitment, onboarding, performance management, and compliance, with a focus on scalability and efficiency. Lead talent acquisition to drive proactive sourcing strategies to attract top hospitality talent while delivering a seamless candidate experience. Drive people excellence through structured performance reviews, development plans, and coaching frameworks that elevate individual and team capabilities. Demonstrate executive presence and consultative leadership, engaging credibly with stakeholders to influence decision-making and drive strategic people outcomes. Act as a culture champion and brand ambassador, promoting brand values in all employee interactions. Provide actionable insights through HR analytics and workforce planning, supporting business growth with timely data. Manage employee relations, administration, and day-to-day HR operations to ensure a smooth and compliant workplace environment. Enhance employee engagement and retention through well-crafted people practices that promote inclusion, recognition, and development. Ensure adherence to local statutory compliances related to labor laws, employee welfare, safety regulations, and other legal requirements. Qualifications & Experience: Graduate in any discipline: hospitality, business, or human resources-related degree preferred. 8–10 years of progressive experience in Human Resources, preferably within hospitality. Proven expertise in talent acquisition, people management, and setting up HR processes from scratch to scale up manpower effectively. Excellent communication and stakeholder management capabilities. Show more Show less
Profile Summary The ideal candidate is an experienced and result driven Manager with a proven track record in designing, implementing comprehensive training programs aimed at improving workforce capabilities and driving business success for the unit. Key Responsibility Areas Recommends and defines training objectives and develops specific short-and long-term plans to achieve organizational growth. Produce an annual and monthly training plan and programme based on training needs identified for individual staff members, statutory requirements and organizational aims and objective. Researches & analyses new training systems and trends in the market and proposes these ideas to achieve maximum effectiveness. Identifies key drivers of business success and keeps team focused on the critical processes to achieve results; ensures integration of hotel goals in departmental game-plans. Contributes to the design & implementation of a consistent guest recognition program. Participates in the exercise on defining BSC initiatives and the monthly review process for his/her department. Contributes in developing and implementing (Department) service standards regarding the quality of product & service. Develops, interprets and implements the policies, operating procedures, training programs, manuals, directives, work schedules, rules and regulations for the (Department)staff and personnel and also plans and organizes successful (Department) activities like promotions and food festivals. Design, produce and implement training programmes which meet specific departmental needs in conjunction with Department Heads, ensuring that training session plans are structured and that training is effective. Ensures contracts negotiated with training service providers and other consultants are beneficial for the department. Maintains strict vigilance over the established unit's policies and procedures and takes immediate corrective measures whenever deviations are noticed. Oversees on the Job training of all new employees and conducts orientation as per standards. Conducts Training Effectiveness Audits for all departmental training. Identifies external trainers (bearing in mind cost of training and the return on training investment) and continuously monitors inputs and style in order to enhance learning for employees. Qualification Degree in Hospitality from a reputed institute. At least 3 years of experience in Learning & Development vertical, preferably from a Luxury Hospitality Background.
Profile Summary : The incumbent will oversee HR operations, including end-to-end talent acquisition, employee lifecycle management, and process optimization to support business objectives. Key responsibility Areas: Institutionalize core HR processes, including recruitment, onboarding, performance management, and compliance, with a focus on scalability and efficiency. Lead talent acquisition to drive proactive sourcing strategies to attract top hospitality talent while delivering a seamless candidate experience. Drive people excellence through structured performance reviews, development plans, and coaching frameworks that elevate individual and team capabilities. Demonstrate executive presence and consultative leadership, engaging credibly with stakeholders to influence decision-making and drive strategic people outcomes. Act as a culture champion and brand ambassador, promoting brand values in all employee interactions. Provide actionable insights through HR analytics and workforce planning, supporting business growth with timely data. Manage employee relations, administration, and day-to-day HR operations to ensure a smooth and compliant workplace environment. Enhance employee engagement and retention through well-crafted people practices that promote inclusion, recognition, and development. Ensure adherence to local statutory compliances related to labor laws, employee welfare, safety regulations, and other legal requirements. Qualifications & Experience: Graduate in any discipline: hospitality, business, or human resources-related degree preferred. 8–10 years of progressive experience in Human Resources, preferably within hospitality. Proven expertise in talent acquisition, people management, and setting up HR processes from scratch to scale up manpower effectively. Excellent communication and stakeholder management capabilities.
Profile Summary : The Purchase Manager will oversee the end-to-end procurement process, ensuring timely and cost-effective sourcing of goods and services. This role involves managing existing supplier relationships and identifying new vendors in alignment with operational requirements. The incumbent will lead a procurement team, demonstrate strong attention to detail, and thrive in a fast-paced, dynamic hospitality environment. Key Responsibilities : Build and maintain strong professional relationships with existing suppliers and vendors while creating a pipeline of potential new suppliers, to ensure all requirements are met in a timely manner. Oversee the day-to-day requirements of the division and help the team in managing any challenges that arise with ordering process or deliveries. Participate in vendor negotiations to secure competitive pricing and reliable delivery schedules. Guides the team in the overall procurement process. Responsible for the issuing and distribution of inventory items, and for the accurate and timely allocation of costs to user department. Responsible for all Contracts and AMC. Ensuring timely purchase of Capex. Ensures that unit expenses are minimised through the use of effective purchasing and by obtaining the most competitive prices for goods and services. Conducts regular market surveys, obtains competitive quotations and aggressively negotiating in order to reap the maximum price benefits of purchasing power. Ensure to keep inventories as low as possible to properly supply the operation’s needs and maximise inventory turnover and space utilisation. Contributes to all forecasting and business planned activities by providing historical information and cost projections. Obtains and coordinates all product and purchase specifications from the various heads of department by means of a purchase request and maintains files of these purchase request together with purchase orders. Contributes to all forecasting and business planned activities by providing historical information and cost projections. Ensures that all company and local rules, policies and regulations relating to financial record keeping, and licensing are adhered to. Qualifications & Experience : Graduate in any field. Overall experience of minimum 10 years working in the Purchase Department of a hotel or a restaurant. Ability to lead and manage a team.
Profile Summary The ideal candidate will be a seasoned finance professional with progressive experience in the hospitality industry, specializing in financial planning & analysis, strategic budgeting, accounting, and operational efficiency. The role requires incumbent to drive profitability through cost control, process improvement and data-driven decision-making. Key Responsibilities Direct the Finance functions—including Accounting, FP&A, Payroll, and Cost Control—ensuring adherence to legal, accounting, and corporate standards, serving as a key custodian of the unit’s financial performance. Oversees internal, external and regulatory audit processes. Control capital expenditure and manage cash flow. Ensure a good communication of finance information & maintain excellent relationship and partnership with all the different stakeholders Strengthen & analyse the accounting information to prepare the monthly, quarterly and annual reports. Supervise the preparation of the financial audit and coordinate the audit process. Establish and lead the strategic annual budget and the monthly forecast in collaboration with the different departments. Support the operational departments, provide advise, recommendations and solutions in order to improve the performance. Provide on-going analytical support by monitoring the user departments' actual and projected sales. Qualifications and skillset Degree in Finance or other related field. CA certification would be an advantage. Minimum 2 years work experience as Finance Manager in larger operation. Good problem solving, administrative and interpersonal skills are a must.
Profile Summary: The Sous Chef – Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, work effectively with the team, and has a passion for both traditional and contemporary baking techniques. The incumbent must be an excellent trainer , capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment. Key Responsibilities: Coordinate closely with the Pastry Chef to execute the bakery vision and meet production timelines. Lead and supervise a bakery team, providing hands-on training and mentoring. Maintain consistency and quality across all bakery items including artisanal breads and baked goods. Demonstrate expertise in both old-world classic recipes and modern bread-making techniques. Ensure that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning. Innovate and develop new recipes and product lines in collaboration with the culinary leadership. Oversee inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team. Enforce high standards of hygiene, food safety, and equipment cleanliness across all bakery operations. Contribute to planning and execution of special menus, themed events, and promotional offerings. Keep wastage under control and ensure cost-effective production without compromising on quality. Uphold documentation standards for recipes, training material, and SOPs. Ensure smooth functioning of bakery equipment and coordinate timely maintenance with engineering. Qualifications & Experience: Degree or Diploma in Hotel Management; Bakery & Confectionery from a recognized institution. 8–10 years of experience in bakery kitchen, with at least 3–4 years in a leadership or sous chef role. Currently working in a high-volume pastry/bakery setup (e.g., luxury hotel, fine-dining establishment, or premium patisserie). Deep knowledge of breads and exposure to contemporary global baking trends. Excellent training and team-building skills; capable of nurturing talent within the bakery team. Strong communication, planning, and time-management skills. Committed to innovation, quality, and guest satisfaction.
Profile Summary: The Club Manager is responsible for managing the day-to-day operations of the wellness and recreational facilities for our upcoming project. This role requires strong leadership in club operations, vendor and inventory management, and member engagement, while ensuring seamless coordination with sales and support teams. The incumbent must demonstrate strong interpersonal skills, operational acumen, and a customer-centric approach. A self-motivated team leader, the role demands innovation, attention to detail, and the ability to deliver elevated experiences in a wellness-driven environment. Key Responsibilities: Manage overall club operations, including staffing, budgeting, vendor coordination, and inventory control in alignment with corporate procurement processes. Ensure timely completion of administrative and reporting tasks in compliance with company policies. Monitor and manage targets for membership sales, personal training, and nutrition services on a monthly, quarterly, and annual basis. Support the Sales Manager in planning and executing events and activations to enhance member experience and drive sales. Evaluate service performance of facility partners including housekeeping, staff, and vendor teams; ensure timely renewals and compliance. Oversee lead capture and data tracking across all inquiry channels, following sales SOPs to drive membership conversions. Maintain and audit inventories of all goods, materials, and supplies to ensure upkeep, safety, and smooth operations across wellness spaces. Qualifications & Experience: Graduate in any discipline. Minimum 5 years of experience in recreation, sports, wellness, or club membership operations. Strong working knowledge of club operations; background in fitness/sports is a plus.
We're #hiring! Join the DLF Hospitality Team! We are hiring Hostesses and Senior Hostesses who can bring charm, grace, and professionalism to our luxury dining spaces. This is your chance to be part of a team that defines exceptional service and unforgettable experiences. Drop your CV at HR-derl@dlf.in.
The Sous Chef Bakery is responsible for managing the bakery operations within the dining vertical, ensuring consistent production of high-quality breads and baked goods. This role requires strong coordination with the Pastry Chef, working effectively with the team, and having a passion for both traditional and contemporary baking techniques. The incumbent must be an excellent trainer, capable of upskilling team members while driving innovation and operational excellence in a fast-paced, large-scale environment. Key Responsibilities include coordinating closely with the Pastry Chef to execute the bakery vision and meet production timelines, leading and supervising a bakery team, providing hands-on training and mentoring, maintaining consistency and quality across all bakery items including artisanal breads and baked goods, demonstrating expertise in both old-world classic recipes and modern bread-making techniques, ensuring that bakery output aligns with seasonal menus and brand expectations in terms of taste, aesthetics, and portioning, innovating and developing new recipes and product lines in collaboration with the culinary leadership, overseeing inventory management, ingredient requisitioning, and par stock maintenance in coordination with the purchase team, enforcing high standards of hygiene, food safety, and equipment cleanliness across all bakery operations, contributing to planning and execution of special menus, themed events, and promotional offerings, keeping wastage under control and ensuring cost-effective production without compromising on quality, upholding documentation standards for recipes, training material, and SOPs, and ensuring smooth functioning of bakery equipment and coordinating timely maintenance with engineering. Qualifications & Experience required for this role include a Degree or Diploma in Hotel Management; Bakery & Confectionery from a recognized institution, 8-10 years of experience in bakery kitchen, with at least 3-4 years in a leadership or sous chef role, current employment in a high-volume pastry/bakery setup (e.g., luxury hotel, fine-dining establishment, or premium patisserie), deep knowledge of breads and exposure to contemporary global baking trends, excellent training and team-building skills, capable of nurturing talent within the bakery team, strong communication, planning, and time-management skills, and commitment to innovation, quality, and guest satisfaction.,
Company Description DLF Hospitality is dedicated to the art of extraordinary living, managing some of the finest properties and employing over 3,000 professionals. The brand excels in creating exceptional experiences across DLF Golf and Country Club, super-luxury residences, hotels, dining, wellness, and lifestyle clubs. Founded in India, DLF Hospitality prides itself on transcending the ordinary to elevate daily life for guests, residents, and members. Through its diverse restaurant portfolio and cutting-edge wellness brand, DLF THRIVE, the company continuously pushes boundaries to foster meaningful connections within its communities. Role Description This is a full-time, on-site role for a Demi Chef De Partie located in Gurugram. The Demi Chef De Partie will assist in the preparation and presentation of dishes, ensuring high culinary standards. Responsibilities include maintaining kitchen hygiene, managing inventory, and supporting the Sous Chef in menu planning and food production. The role requires adherence to food safety regulations and contributing to a collaborative kitchen environment. Qualifications Experience in food preparation, cooking, and presentation Knowledge of kitchen hygiene and safety standards Ability to support menu planning and food production Excellent teamwork and communication skills Proficient in inventory management Understanding of food safety regulations Formal culinary training or relevant certification Experience in a high-end or fine-dining establishment is a plus
Profile Summary: The incumbent will oversee Food & Beverage operations, including end-to-end dining service management, team leadership, and process optimization to enhance guest experience and support business objectives. Key Responsibilities: Responsible for overseeing the overall food and beverage operations with regards to hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. Orientation and training of new staff members, explaining their job duties and expectations. Responsible for supervising the food and beverage staff and ensuring that each staff member adheres to the established standards and procedures. Creating and managing the food and beverage budget, includes estimating the cost of food, drinks, and other supplies, as well as negotiating with vendors for optimal pricing. Monitoring costs for menu items and implementing cost-saving measures. Responsible for developing menus, this includes creating and testing new recipes, creating a list of ingredients and their costs, and determining prices for menu items. Responsible for ensuring that customers are satisfied with their experience. This includes ensuring that customers are served in a timely manner and that their orders are prepared to their specifications. Ensure that the department is fully compliant with all food safety and hygiene standards, internal and statutory audits. All norms related to HACCP and FSSAI are always adhered to. In addition to the above duties and job functions, any other assignment given occasionally or on daily basis by the superior Management. Qualifications: Graduation in Hotel Management/ Food & Beverage service. At least 10 years of minimum experience with a 5-star reputed hotel chain. Experience in leading and supervising F&B team.
The role entails overseeing Food & Beverage operations, encompassing end-to-end dining service management, team leadership, and process optimization to elevate guest experience and align with business goals. You will be accountable for supervising staff, managing budgets, developing menus, and ensuring customer satisfaction. Your responsibilities will include hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. You will orient and train new staff, supervise the team, manage the food and beverage budget, monitor costs, and implement cost-saving measures. Additionally, you will create and test new recipes, develop menus, and ensure customer satisfaction. You must ensure staff adherence to standards, oversee compliance with food safety and hygiene standards, and handle internal and statutory audits. You should possess a Graduation in Hotel Management/Food & Beverage service and a minimum of 10 years of experience with a 5-star reputed hotel chain, along with experience in leading and supervising F&B teams. Adaptability to handle other assigned tasks by superior management is also crucial.,
The ideal candidate for this role is a seasoned chef with a background in fine dining. As the Chef, you will be responsible for running an efficient kitchen by continuously seeking ways to enhance the menu, preparing high-quality food, and collaborating closely with restaurant managers to oversee the overall food and beverage operations of the restaurant. Your key responsibilities will include consistently preparing innovative and creative cuisine of the highest quality for dining rooms, banquets, and other food facilities to ensure exceptional member satisfaction. You will also manage the kitchen operations efficiently, overseeing areas such as profit management, stock control, waste reduction, hygiene practices, and staff training. It will be your duty to train, develop, and motivate executives, supervisors, and culinary staff to consistently meet and exceed food preparation standards. Displaying exceptional leadership qualities, you will create a positive work environment, provide guidance to employees as needed, and maintain a professional management approach. In addition, you will provide guidance and direction to your team, set performance standards, and monitor their performance to ensure the highest level of service. Utilizing your interpersonal and communication skills, you will lead and influence the kitchen staff, improving service by understanding member needs and offering guidance, feedback, and coaching where necessary. As a Chef, you will be involved in menu development, ensuring updated costing of all dishes, and creating visually appealing food displays. It will also be your responsibility to maintain compliance with food handling and sanitation standards, as well as ensuring that all kitchen equipment is properly maintained and in working order according to local health and Club standards. To qualify for this position, you should hold a degree in Hospitality or Culinary Arts, have at least 15 years of kitchen experience in a similar capacity within a five-star hotel, and experience in leading and supervising junior chefs. You should also possess a strong understanding of P&L Statements, as well as a background in HACCP procedures and their application.,
As the Beverage Manager within our Super Luxury division, your primary responsibility will be to oversee and manage all aspects of the beverage program for the designated outlet. This includes tasks such as developing and refining the Beverage Menu, conducting Cocktail Trials, ensuring the consistency and high quality of drinks served, and maintaining the wine selection. Your key responsibilities will involve designing and curating innovative and seasonal beverage menus that encompass cocktails, wine, spirits, and non-alcoholic choices. You will be required to regularly review and update the beverage menu based on guest preferences, industry trends, and seasonal ingredients. It will be essential to oversee the preparation, presentation, and beverage service to ensure that service and quality standards are consistently maintained. In this role, you will conduct regular cocktail trials, experimenting with new ingredients, techniques, and presentation styles. Collaborating closely with the Bartenders, you will work towards refining recipes and enhancing service delivery. Additionally, part of your duties will involve training and mentoring bartenders on drinks preparation, presentation, and service style. Monitoring usage trends and forecasting beverage requirements, along with implementing cost control measures, will also be integral aspects of your role. To qualify for this position, you should possess a graduate degree in Hotel Management and have accumulated 6-8 years of experience primarily focused on Beverage Management. Furthermore, you must demonstrate the ability to lead and manage a team effectively. Excellent communication and interpersonal skills are crucial, along with a keen understanding of P&L Statements. If you meet these qualifications and are enthusiastic about taking on the challenge of overseeing a high-end beverage program, we encourage you to apply for this exciting opportunity.,
Profile Summary The Incumbent will be responsible for managing the day-to-day operations of the Club, with a strong focus on Food & Beverage service excellence, member engagement, and operational efficiency. The role requires expertise in hospitality service delivery, vendor and inventory management, and team leadership to ensure a seamless experience for members and guests. Key Responsibilities Oversee overall club operations with emphasis on Food & Beverage service, ensuring high standards of quality, consistency, and guest satisfaction. Manage staffing, training, and performance of service teams to deliver a premium hospitality experience. Create and monitor F&B budgets, manage vendor coordination, and implement inventory controls in alignment with corporate procurement processes. Plan, manage, and oversee the events calendar, including conferences, social gatherings, dining activations, and member engagement programs. Coordinate with the Sales & Events teams to ensure smooth execution of events and conferences, aligning with member expectations and club standards. Monitor and manage revenue targets across F&B, membership, events, and allied services on a monthly, quarterly, and annual basis. Evaluate service performance of facility partners, including housekeeping, F&B vendors, and staff teams; ensure timely renewals, compliance, and audits. Maintain compliance with all statutory requirements, including FSSAI and HACCP norms, while ensuring a safe and hygienic environment. Track and analyze member feedback, implement service improvements, and drive initiatives to enhance member loyalty and engagement. Complete administrative and reporting tasks on time, ensuring compliance with company policies and operational SOPs. Undertake any additional responsibilities or special projects assigned by senior management. Qualifications & Experience Graduate in Hotel Management, Hospitality, or related discipline (Food & Beverage specialization preferred). Minimum 10 years of experience in hospitality/club operations, with at least 4–5 years in Food & Beverage service leadership roles. Strong knowledge of F&B operations, club membership management, and event/conference handling. Demonstrated ability to manage budgets, vendor relationships, and inventory systems. Excellent communication, leadership, and problem-solving skills with a focus on guest satisfaction. Background in luxury hospitality, fine dining, or premium clubs is highly desirable.
Profile Summary The ideal candidate will be a seasoned finance professional with progressive experience in the hospitality industry, specializing in financial planning & analysis, strategic budgeting, accounting, and operational efficiency. The role requires incumbent to drive profitability through cost control, process improvement and data-driven decision-making. Key Responsibilities Direct the Finance functions—including Accounting, FP&A, Payroll, and Cost Control—ensuring adherence to legal, accounting, and corporate standards, serving as a key custodian of the unit’s financial performance. Oversees internal, external and regulatory audit processes. Control capital expenditure and manage cash flow. Ensure a good communication of finance information & maintain excellent relationship and partnership with all the different stakeholders Strengthen & analyse the accounting information to prepare the monthly, quarterly and annual reports. Supervise the preparation of the financial audit and coordinate the audit process. Establish and lead the strategic annual budget and the monthly forecast in collaboration with the different departments. Support the operational departments, provide advise, recommendations and solutions in order to improve the performance. Provide on-going analytical support by monitoring the user departments' actual and projected sales. Qualifications and skillset Degree in Finance or other related field. CA certification would be an advantage. Minimum 2 years work experience as Finance Manager in larger operation. Good problem solving, administrative and interpersonal skills are a must.