Candidate having work experience in Hills/Mountains particularly in Himachal Pradesh or Uttarakhand will be given preference Overview of the Role: The position is responsible for all aspects of operations at the Resort, to day-to-day staff management and guests. should be an ambassador for the brand and the Resort Provide leadership and strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction. Work Very closely with Vice President on day-to-day Operation & Sales Strategy. Responsible for managing the Resorts management team (HOD's) and overall Resort targets to deliver an excellent Guest experience. A position would also be required to manage between profitability and guest satisfaction measures. Operations & Sales Planning Ensure full compliance to Resort operating controls, SOPs, policies, procedures and service standards. Lead all key property issues including capital projects, customer service and refurbishment. Handling complaints, and oversee the service recovery procedures. Lead in all aspects of business planning. Corporate client handling and take part in new client acquisition along with the sales team whenever required. Assisting in residential sales as and when required and development with strong sales prospects. MICE is always monitored and meet the budgets Human Resource -Learning & Development. Manage and develop the Resort Executive team to ensure career progression and development. Ensure to the fill the gaps of Ideal Vs Actual Staffing. Effective L & D initiation across the all Departments to ensure Standards are always at optimum level Retention Strategy and Succession Plan to be adopted. Best HR practices and Grooming Standards to be in place. Budgets & Audits Responsible for the preparation, presentation and subsequent achievement of the Resorts annual Operating Budget, Marketing & Sales Plan and Capital Budget with coordination with Vice President GOP -- Profitability projections of the Resort, ensuring revenue and guest satisfaction targets are met and exceeded. Deliver Resort budget goals and set other short- and long-term strategic goals for the property. Respond to audits to ensure continual improvement is achieved. Responsible for safeguarding the quality of operations both (internal & external audits). Safety & Compliance Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal compliance All Legal Compliance pertaining to Labour, Food Safety, Hygiene Norms, monitoring the Statutory requirement of PF, ESI, Professional Tax Legal compliance of Classification of Resort in coordination with Vice President. Legality of Guest Safety Compliance are in place. PPM of the property in place and regular schedule to be monitored. All Statutory renewal Dash Board to be in place and monitored. Compliance checklist with Calendar in Place and monitored. Preferred candidate profile Must have IHM background, with 5 -10 years of Resort Operations Experience in Sr. Management Level, specially with pre-opening operations and hands on. Perks and benefits Salary will be best in the industry plus Accommodation, Laundry, Mobile Reimbursement and Food. Job Types: Full-time, Permanent Pay: ₹1,200,000.00 - ₹1,800,000.00 per year Benefits: Cell phone reimbursement Food provided Internet reimbursement Experience: total work: 1 year (Preferred) Work Location: In person
Key Responsibilities Promote Evaara by the Ganges as a premium wedding and events destination. Handle inbound/outbound wedding inquiries and conduct personalized property show-arounds. Convert leads into bookings through tailored proposals, packages, and negotiations. Build and nurture strong relationships with wedding planners, event companies, and industry partners. Collaborate with internal teams (Banquets, F&B, Rooms, Décor, Operations) to ensure seamless event execution. Achieve monthly and annual wedding sales targets while maintaining high client satisfaction. Stay updated with wedding industry trends, competitor offerings, and market dynamics. Represent Evaara at wedding exhibitions, networking events, and promotional activities. Maintain a structured database of leads, prospects, and bookings. Requirements Bachelor’s degree in Hospitality, Sales, Marketing, or a related field. 3–5 years of proven experience in wedding sales, luxury hospitality, or event management . Strong network within the wedding and luxury events industry (preferred). Excellent communication, presentation, and negotiation skills. Passion for weddings, luxury experiences, and personalized guest service. Strong organizational and multitasking abilities. What We Offer Competitive salary with attractive incentives. Opportunity to work at a luxury riverside resort. Career growth and learning opportunities in hospitality. Exclusive staff benefits including stay & F&B discounts. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Language: English (Preferred) Work Location: In person
Key Responsibilities:Kitchen Operations & Food Quality Assist the Executive Chef in overseeing day-to-day kitchen operations. Ensure consistent food quality, taste, and presentation in line with resort standards. Supervise mise en place, cooking, and plating across all sections. Maintain hygiene, sanitation, and safety standards in the kitchen at all times. Menu & Creativity Contribute ideas for menu planning, seasonal specials, and innovative dishes. Ensure that dishes align with the culinary theme and guest preferences (luxury, wellness, Indian, and international cuisines). Monitor portion control and minimize food wastage. Team Leadership & Training Supervise, train, and motivate junior chefs and kitchen staff. Allocate duties and ensure smooth coordination between different kitchen sections. Step in as acting head chef in the absence of the Executive Chef. Cost & Inventory Management Monitor kitchen inventory, storage, and requisitions. Ensure optimal utilization of resources and maintain cost control. Work with purchasing to source high-quality ingredients. Guest Interaction & Events Coordinate with F&B and banquet teams for special events, weddings, and corporate functions. Interact with guests when required to receive feedback or explain dishes. Requirements: Diploma/Degree in Culinary Arts, Hotel Management, or equivalent. 5–7 years of culinary experience, with at least 2–3 years as Junior Sous Chef/Sous Chef. Strong knowledge of Indian, Continental, and international cuisines. Hands-on experience in banquets, live counters, and fine dining setups. Excellent leadership, communication, and organizational skills. Ability to work under pressure and in a fast-paced environment. Key Skills: Culinary excellence and creativity. Strong leadership and mentoring ability. Knowledge of HACCP, hygiene, and safety standards. Cost-conscious and efficient resource management. Guest-oriented with high attention to detail. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Work Location: In person
Key Responsibilities:Food Preparation & Cooking Assist in preparing ingredients (chopping, marinating, measuring, etc.) for daily operations. Cook and plate dishes under the supervision of Chef de Partie/Sous Chef. Maintain consistency in taste, quality, and presentation. Support various kitchen sections (Indian, Continental, Bakery, etc.) as assigned. Hygiene & Safety Maintain cleanliness and organization of workstations. Follow hygiene, sanitation, and HACCP standards. Handle kitchen equipment and utensils safely. Team Support & Coordination Work closely with chefs and colleagues to ensure smooth kitchen operations. Assist during banquets, weddings, and special events. Report shortages or issues with ingredients and equipment to supervisors. Learning & Development Actively learn new cooking methods, recipes, and techniques. Participate in training sessions conducted by senior chefs. Show enthusiasm for continuous improvement and creativity in cooking. Requirements: Diploma/Degree in Culinary Arts, Hotel Management, or equivalent (preferred). 0–2 years of experience in a professional kitchen (freshers with passion for cooking may apply). Basic knowledge of food preparation and kitchen operations. Strong willingness to learn and take direction. Physically fit, disciplined, and able to work in a fast-paced environment. Key Skills: Basic culinary knowledge and knife skills. Ability to follow recipes and instructions. Teamwork and communication. Attention to detail and cleanliness. Time management and multitasking ability. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Work Location: In person
Job Overview: The Rooms Division Manager is responsible for overseeing and managing the Front Office, Housekeeping, Guest Services, and other room-related operations to ensure a seamless guest experience. The role involves maintaining the highest standards of service, optimizing occupancy and revenue, and leading the team to deliver exceptional hospitality. Key Responsibilities:Operations & Guest Experience Supervise and coordinate daily operations of Front Office, Housekeeping, Concierge, and Guest Services. Ensure smooth check-in/check-out processes with personalized guest service. Monitor guest satisfaction, handle complaints, and implement service recovery when required. Maintain room quality standards and ensure timely room availability. Revenue & Cost Management Work closely with Revenue Management and Sales teams to optimize room revenue and occupancy. Control departmental budgets, payroll, and expenses while ensuring profitability. Monitor housekeeping supplies and linen inventories for cost efficiency. Team Management Recruit, train, and motivate staff in Front Office and Housekeeping departments. Conduct regular performance evaluations and provide coaching/mentorship. Implement SOPs and ensure compliance with brand standards. Compliance & Safety Ensure compliance with health, hygiene, and safety standards across guest areas and back-of-house. Monitor security and emergency procedures related to guest and staff safety. Reporting & Coordination Prepare and present daily/weekly/monthly operational reports. Coordinate with F&B, Engineering, and other departments for smooth guest operations. Liaise with vendors and contractors for outsourced housekeeping/laundry services (if applicable). Requirements: Bachelor’s degree/diploma in Hotel Management or related field. Minimum 5–7 years of experience in Rooms Division/Front Office/Housekeeping, with at least 2 years in a managerial role. Strong leadership, communication, and people management skills. Proficiency in PMS (Property Management Systems) and MS Office. Excellent problem-solving and guest-handling skills. Flexible to work in shifts, weekends, and peak business periods. Key Skills: Guest-centric approach with attention to detail. Leadership & team-building abilities. Revenue-focused with analytical skills. Strong interpersonal & conflict-resolution skills. Operational excellence & multitasking capability. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Work Location: In person
Key Responsibilities:Room & Public Area Maintenance Clean, tidy, and prepare guest rooms as per standard operating procedures (SOPs). Ensure all amenities (toiletries, linen, towels, minibar, etc.) are replenished and in proper condition. Maintain cleanliness of public areas, corridors, and service areas. Report any maintenance issues or damages immediately to the supervisor. Guest Service Respond promptly to guest requests for housekeeping services (extra linen, laundry, turndown service, etc.). Provide courteous and professional service at all times. Assist guests with queries or requests and escalate if required. Standards & Safety Follow hygiene, sanitation, and safety standards as per hotel/resort policy. Ensure proper use of housekeeping equipment, chemicals, and cleaning supplies. Adhere to environmental practices like waste segregation, energy, and water-saving. Teamwork & Coordination Coordinate with Front Office regarding room status (vacant, occupied, checked-out, etc.). Assist in special cleaning projects (deep cleaning, festival/event preparations). Support senior housekeeping staff in maintaining departmental records. Requirements: High school diploma or equivalent; diploma in Hotel Management is an advantage. 0–2 years of experience in housekeeping in a hotel/resort (freshers may also apply). Basic knowledge of cleaning techniques, equipment, and guest service. Physically fit with attention to detail and time management skills. Good communication skills and a positive attitude. Key Skills: Attention to detail and cleanliness. Guest service orientation. Team player with discipline and punctuality. Ability to work under pressure and flexible hours. Knowledge of hygiene and safety practices. Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Work Location: In person
Key Responsibilities:Kitchen Operations & Food Quality Assist the Executive Chef in overseeing day-to-day kitchen operations. Ensure consistent food quality, taste, and presentation in line with resort standards. Supervise mise en place, cooking, and plating across all sections. Maintain hygiene, sanitation, and safety standards in the kitchen at all times. Menu & Creativity Contribute ideas for menu planning, seasonal specials, and innovative dishes. Ensure that dishes align with the culinary theme and guest preferences (luxury, wellness, Indian, and international cuisines). Monitor portion control and minimize food wastage. Team Leadership & Training Supervise, train, and motivate junior chefs and kitchen staff. Allocate duties and ensure smooth coordination between different kitchen sections. Step in as acting head chef in the absence of the Executive Chef. Cost & Inventory Management Monitor kitchen inventory, storage, and requisitions. Ensure optimal utilization of resources and maintain cost control. Work with purchasing to source high-quality ingredients. Guest Interaction & Events Coordinate with F&B and banquet teams for special events, weddings, and corporate functions. Interact with guests when required to receive feedback or explain dishes. Requirements: Diploma/Degree in Culinary Arts, Hotel Management, or equivalent. 5–7 years of culinary experience, with at least 2–3 years as Junior Sous Chef/Sous Chef. Strong knowledge of Indian, Continental, and international cuisines. Hands-on experience in banquets, live counters, and fine dining setups. Excellent leadership, communication, and organizational skills. Ability to work under pressure and in a fast-paced environment. Key Skills: Culinary excellence and creativity. Strong leadership and mentoring ability. Knowledge of HACCP, hygiene, and safety standards. Cost-conscious and efficient resource management. Guest-oriented with high attention to detail. Job Type: Full-time Pay: ₹30,000.00 - ₹50,000.00 per month Work Location: In person
Key Responsibilities:Food Preparation & Cooking Assist in preparing ingredients (chopping, marinating, measuring, etc.) for daily operations. Cook and plate dishes under the supervision of Chef de Partie/Sous Chef. Maintain consistency in taste, quality, and presentation. Support various kitchen sections (Indian, Continental, Bakery, etc.) as assigned. Hygiene & Safety Maintain cleanliness and organization of workstations. Follow hygiene, sanitation, and HACCP standards. Handle kitchen equipment and utensils safely. Team Support & Coordination Work closely with chefs and colleagues to ensure smooth kitchen operations. Assist during banquets, weddings, and special events. Report shortages or issues with ingredients and equipment to supervisors. Learning & Development Actively learn new cooking methods, recipes, and techniques. Participate in training sessions conducted by senior chefs. Show enthusiasm for continuous improvement and creativity in cooking. Requirements: Diploma/Degree in Culinary Arts, Hotel Management, or equivalent (preferred). 0–2 years of experience in a professional kitchen (freshers with passion for cooking may apply). Basic knowledge of food preparation and kitchen operations. Strong willingness to learn and take direction. Physically fit, disciplined, and able to work in a fast-paced environment. Key Skills: Basic culinary knowledge and knife skills. Ability to follow recipes and instructions. Teamwork and communication. Attention to detail and cleanliness. Time management and multitasking ability. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Work Location: In person