1108 Food Safety Jobs - Page 32

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Supervise and coordinate operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Bachelor s degree from accredited university or college in Environmental Health or Culinary. Related Work Experience: 2 to 4 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G. E. D. equivalent. Related Work Experience: Less than 1-year related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Candidate will be hired for the post of Quality Control manager Preferred candidate profile Candidate should have knowledge of FSMS, FSSC and AIB Salary will be negotiable as per knowledge and experience

EXPERIENCE – Minimum 4 years Experience as a Assistant Quality Manager in any restaurant or FOOD PRODUCTION INDUSTRY

KEY RESPONSBILITIES Ensuring that all quality standards are in place or up to date. Monitor and maintain quality of final products as per companys specifications Evaluate laboratory safety procedures to ensure compliance with safety standards Working together with R&D manager and safety manager for improving policies, procedures & conduct training programs. Understand customer needs & requirements to develop effective quality control processes Communicate with R&D manager and/or VP and other team members to offer possible solution for corrective action Resolving Customer Queries/complaints independently. Carry out lab/pilot scale experiments/trials and establish scale up feasibility. Coordinate, or advise to R&D Executive about test procedures for analyzing components or physical properties of materials Prepare customer samples as per requirements. Analyze experimental data and results and define follow-up actions. Search and arrange scientific and technical data in relevant fields. Develop new sampling and extraction techniques as per requirements. Evaluate new scientific technologies and develop new unique processes that could be patentable. Report and present scientific/technical results internally and contribute to publications, presentations and patents Characterization of various physicochemical methods Develop products as per customer’s requirements. Design, plan and perform experiments Conduct feasibility study, optimization study, validation study and prepare development reports. Develop concepts, products, and solutions by coordinating R&D manager. Determine and execute improved technologies used by suppliers, competitors, and customers. Establish and maintain testing procedures for assessing raw materials, in both process and finished products Instruct R&D Executive to handle tools and equipment’s with care and use them in the correct way. Ensure that testing procedure are applied as per SOP. To follow the rules of confidentiality of work & rules of company management. Record keeping of standards. Prepare and report test results Prepare TDS (Technical Data Sheet) Prepare COA (Certificate of Analysis) Record NEAR MISS in the workplace/site

Role Responsibilities: Conduct food safety audits per FSSAI Schedule 4 norms Generate and revise audit reports based on technical reviews Ensure timely submission of audit packs Travel to client locations and plan audit schedules Key Deliverables: Completion of scheduled food safety audits Accurate, compliant audit documentation Adherence to GHP/GMP/HACCP protocols Coordination with clients for audit planning and follow-up

We are seeking an experienced Cook specializing in Indian cuisine to join our culinary team. The ideal candidate will have a passion for cooking and a deep understanding of Indian flavors and techniques. Responsibilities Prepare and cook a variety of Indian dishes following traditional recipes and modern techniques. Ensure the quality and presentation of food meets the restaurant's standards. Maintain cleanliness and organization of the kitchen area and equipment. Manage inventory and assist in ordering ingredients as needed. Collaborate with kitchen staff to ensure smooth operations during service. Skills and Qualifications 2-4 years of experience in Indian cuisine cooking. Proficient in various cooking techniques and methods specific to Indian cuisine. Strong knowledge of Indian spices, herbs, and cooking styles. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Excellent time management skills and attention to detail. Certification in culinary arts or a related field is preferred.

To conduct audits/ Trainings as per the requirements stated in audit criteria To remain updates on all skill development, code qualification, Regulatory and Industrial requirements related to audits and certifications. To be competent and qualified in Various standards like BRCGS food, packaging, FSSC, ISO 22000, GMP etc. Upgrade the knowledge of local social, economic, and business environment. To ensure TAT- Turnaround time for audit reports as per procedures established by Eurofins. To understand the role of impartiality when providing certification activities and the process of taking independent action where necessary, (e.g. informing authorities, accreditation bodies, stakeholders) To demonstrate the management expertise and ability to lead and take decisions. Review the decisions taken by technical manager relating to certification/verification. To demonstrate the ability to communicate with all stakeholders (e.g. Impartiality Committee, Directors) To ensure timely updating of qualifications and competency, satisfactory completion of training, calibration meetings, training audits, witness audits and approvals. Mentoring & Support of Technical executives, Auditors / Back office executives. Monitoring and support to Operational activities. Bachelor s degree in appropriate discipline Preferably Food Science Lead auditor course FSMS/ FSSC /QMS or equivalent Minimum 5 year of experience in Operations, technical, Audits, preferably from a CB company. Minimum 4 years of experience in food industry preferably production or quality department.

Receive and stage merchandise by department, mark appropriately for placement in facility, and deliver merchandise to appropriate department Stack received merchandise on pallets or carts Complete requisition forms for inventory and supplies Notify manager/supervisor of low stock levels in a timely manner Receive deliveries, store perishables properly, and rotate stock Inspect deliveries and date times to verify freshness, cleanliness, consistency, and quality throughout case lots Refuse acceptance of damaged, unacceptable, or incorrect items Adhere to food safety and handling policies and procedures across all food-related areas Organize, clean, and sanitize all refrigerators and freezers, floors, food equipment, and drains Remove empty pallets, cardboard, and trash and place in proper storage areas Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak to guests and co-workers using clear, appropriate and professional language Develop and maintain positive working relationships with others; support team to reach common goals Comply with quality assurance expectations and standards Read and visually verify information in a variety of formats (eg, small print) Stand, sit, or walk for an extended period of time or for an entire work shift Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination Move through narrow, confined, or elevated spaces Move over sloping, uneven, or slippery surfaces as we'll as up and down stairs and/or service ramps Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent

* Responsible to maintain the machine health, following the set industrial safety, food safety and personal hygiene compliance in the work area while machine operation. Responsible for following the rules set by plant HR for plant entry & exist, Disciplinary acts. Maintain and encourage a clean and safe environment. * ITI

FooD technologist required to start immediate .

Roles and Responsibilities Ensure compliance with food safety regulations, standards, and company policies through hazard identification, risk assessment, and implementation of controls. Conduct regular safety inspections to identify non-conformities and implement corrective actions. Develop, maintain, and update HSE documentation such as procedures, work instructions, and records. Provide training on food safety principles, hazard analysis, and risk management to employees. Collaborate with cross-functional teams to ensure effective implementation of HSE management systems. Desired Candidate Profile 4-9 years of experience in Food Industry with a degree in B.Sc (Food Technology) or MPHIL (Food Technology). Strong knowledge of FSSC 22000/ISO 22000/GMPs/HACCP/Food Quality Control/Safety Management/HSE Management. Excellent communication skills for effective collaboration with stakeholders.

Roles and Responsibilities Conduct quality analysis of raw materials, in-process samples, finished products, and stability studies to ensure compliance with specifications. Prepare BMRs (Batch Manufacturing Records) for new batches and review them before release. Perform microbial testing on raw materials, bulk samples, and finished products using standard methods like MLT (Microbial Limit Test). Ensure proper documentation of all quality activities, including test results, observations, and actions taken. Collaborate with cross-functional teams to resolve quality issues related to product development, manufacturing processes, or packaging.

Role & responsibilities Working level understanding of legal issues and provide advisory on regulatory matters including Legal Metrology, Consumer Protection, APMC (Agricultural Produce Market Committee), Food Safety. Familiarity with health laws, drug regulation, medical device laws, etc. Ability to interpret statutory laws and understand their implications for businesses or entities. Ability to conduct in-depth legal research on regulatory changes, precedents, and case laws. Strong analytical skills to interpret legal and regulatory provisions and their applicability. Strong drafting skills for legal documents such as advisories, opinions, reply to notices, policies, SOPs, process notes, and regulatory filings. Given the often high-volume and time-sensitive nature of regulatory matters, the ability to manage multiple tasks and deadlines efficiently is essential. Stay updated on all relevant laws and regulations affecting the business and oversee legal obligations within the officeprimarily responsible for compiling applicable laws and monitoring regulatory changes. Ability to proactively identify legal risks and advise on risk mitigation strategies. Good judgment in resolving legal issues within the framework of regulations. Preferred candidate profile LLB with 2+ years of experience in Legal Metrology. Attention to Detail: Ensuring that all regulatory requirements are met accurately. Teamwork: Collaboration with other legal teams or departments within an organization. Adaptability: The ability to adjust to changing regulations and legal environments. Ability to communicate complex legal issues to stakeholders. Strong understanding of legal terminology, procedures, and documentation. Excellent research and analytical skills. Effective communication and interpersonal skills. Attention to detail and organizational skills. Ability to handle multiple tasks and meet deadlines.

Our 30-year journey rides on the passion of over 27,000 seafarers and 1,000 onshore professionals. Today, we are one of the largest independent third-party ship management companies managing over 650+ diverse types of vessels. Headquartered in Hong Kong SAR, China, we operate on a global scale having 27 offices in 12 countries. Our client base spans over 100 world-class ship owners, including Fortune 500 companies from China, Greece, India, Japan, Korea, Netherlands, Norway, Turkey and the USA, among others. In a shore career at FLEET, you will be working with a team of a highly passionate, self-driven and committed group of people. We aim to be a place where you can achieve your full potential, regardless of your background. We are looking for individuals who are ambitious about making a strong contribution to FLEET s short and long-term sustainable growth - whether you are dealing directly with clients or working in a role supporting the business, such as technology, legal or communications. Job Position Summary To be responsible for the overall purchasing function of food provisions (products) & bonded stores (alcohol, cigarettes, snacks, water & few consumables) for the ships allocated to him/her. Key Roles and Responsibilities 1. Receive food requisitions from the ships, analyze them and subsequently invite quotations from prospective vendors at the given port. 2. Review vendor quotations, seek clarifications as necessary, negotiate on credit & supply terms, rebates, etc. & subsequently submit to the Catering Manager for approval. 3. Issue Purchase Order to the chosen vendors in line with the final quantities approved and as per the pricing submitted. 4. Follow up with vendors for additional prices & subsequently issued additional / supplementary orders. 5. Coordinate with vendors/vessels to ensure timely supply 6. Get supply feedback from the ships and act as/where necessary. 7. Understand & explore local markets at various ports through references, visits (as feasible) & through internet. 8. Coordinate with accountants for scrutiny of vendor invoices and timely payments. 9. Sourcing & development of new vendors at various ports &/or countries. 10. Undertake vendor compliance checks as per the laid norms of the organization. Job Experience, Functional Knowledge and Qualifications Candidate must be at least a graduate, preferably from the commerce/BM stream. A Post-graduation degree/diploma, especially in SCM/Procurements, will be an added advantage. Min 1 year experience, preferably in Marine catering / hospitality purchases is desired / will serve an added advantage. Must be proficient in English, both Verbal & written Must be good at computer operations, especially with the MS Excel, PowerPoint & Word applications. A knowhow or hands on experience on the aspects of food safety or HACCP matters or ISO guidelines will be an added advantage. .

Quality Control Executive Job Location: Sikandra, Agra Job Description:- Responsible for ensuring that products meet established standards of quality including reliability, usability, and performance. The Quality Control Executive plays a key role in maintaining the companys reputation by identifying and resolving production issues, improving processes, and ensuring regulatory compliance. Job Duties and Responsibilities:- Monitor and inspect raw materials, in-process items, and finished products to ensure compliance with quality standards. Conduct routine and non-routine inspections and testing to ensure product integrity and compliance. Maintain accurate records of inspections, test results, and corrective actions taken. Coordinate with production and engineering teams to resolve product quality issues and implement corrective and preventive actions (CAPA). Review specifications and standards, and ensure products are manufactured accordingly. Prepare and present quality reports, analysis, and trends to management. Calibrate and maintain quality control equipment and instruments. Ensure compliance with internal procedures and regulatory requirements (e.g., ISO, GMP, FDA). Participate in audits and help prepare documentation for quality certifications. Contribute to continuous improvement initiatives and lean manufacturing projects. Job Requirements:- Strong attention to detail and accuracy. Excellent analytical and problem-solving skills. Ability to interpret technical specifications, blueprints, and quality standards. Good communication and teamwork skills. Proficiency in Microsoft Office (especially Excel) and familiarity with quality management systems (QMS). Ability to work independently under minimal supervision. Understanding of quality control tools and statistical techniques (e.g., SPC, Six Sigma basics). Preferred:- 13 years of experience in a manufacturing or quality control role. Experience in industries such as pharmaceuticals, FMCG, food and dairy industry Certification in quality management (e.g., Six Sigma Green Belt, ISO 9001 Lead Auditor) Education:- Bachelors degree in Science, Engineering, Pharmacy, or any other food related specialization Key Skills:- Advanced Excel, Quality assurance and control techniques, Hardworking, Time management, Punctuality, problem-solving, Documentation and reporting, Organizational skills, Adaptability

Urgent Hiring For Food Industry Manager / Accountant 2 Years Experience In Food Industry Knowledge of TDS, GST ,Tally Location- Ghaziabad ( Delhi ) Salary upto 35k Day Shift 6 Days Working Drop Your CV 7011890554

Key Responsibilities: 1. Onboarding & Induction Across Hotels Conduct and support new hire orientation programs across the cluster. Ensure timely completion of onboarding documents, brand introductions, and IHG compliance training in all properties. Create standard onboarding SOPs to ensure consistency across locations. 2. IHG MyLearning System Management Act as portfolio-level coordinator for MyLearning platform. Assign brand, safety, and compliance training and track completion percentages across properties. Generate training compliance dashboards and circulate weekly reports to HR and General Managers. 3. Training Planning & Execution Create and circulate annual training calendars for each hotel in consultation with HR and HODs. Plan monthly training themes aligned with brand standards and business priorities. Organize periodic refresher sessions, brand training (Winning Ways, HeartBeat), and skill-building workshops. 4. Departmental Training Coordination Monitor and support the execution of departmental training and on-the-job learning. Conduct Train-the-Trainer sessions for departmental trainers across hotels. Standardize and audit departmental training records, feedback, and effectiveness. 5. Brand Standards & Compliance Ensure training delivery meets IHG brand standards and contributes to audit readiness. Coordinate mandatory compliance training including Fire Life Safety, POSH, Code of Conduct, Food Safety, etc. Prepare documentation and support for IHG Quality Audits, HRBP reviews, and internal compliance checks. 6. Employee Development & Engagement Assist in the development of high-potential colleagues for future leadership roles. Plan and execute cluster-wide engagement activities such as L&D newsletters, knowledge contests, and trainer appreciation. Organize career development sessions, soft skills workshops, and performance improvement programs. Support drive IHG Corporate Responsibility initiatives at the hotel 7. Internships & Industrial Training Liaise with hospitality institutes and support the intern selection process for all properties. Create standardized training plans, conduct orientation, and monitor performance of interns. 8. Reporting & Documentation Maintain L&D dashboards and trackers for each hotel in the cluster. Prepare consolidated monthly L&D MIS reports and share with Portfolio HR Head and Cluster Leaders. Audit training records periodically to ensure uniformity and documentation quality. 9. Cross-property Coordination Conduct regular visits or virtual sessions with hotel teams to identify training needs. Support pre-opening or transitioning hotels in setting up L&D processes. Ensure knowledge sharing and best practice alignment across all hotels in the cluster. Qualifications: Bachelor s degree or Diploma in Hotel Management. A Post-Graduation in Human Resource Management/ training is desirable Minimum 2-4 years of relevant L&D experience, preferably in a multi-property role or branded hotel group. Strong knowledge of training frameworks, adult learning principles, and digital learning tools. What we need from you: Excellent communication, facilitation, and presentation skills. Strong planning and organizational ability across multiple sites. Proficiency in MS Office and Learning Management Systems (preferably IHG MyLearning). Collaborative approach with a passion for people development. Cluster-based role with primary office at Gurgaon/ Hyderabad/Bengaluru. Frequent Travel to hotel sites required based on training schedules and audits. Key Responsibilities: 1. Onboarding & Induction Across Hotels Conduct and support new hire orientation programs across the cluster. Ensure timely completion of onboarding documents, brand introductions, and IHG compliance training in all properties. Create standard onboarding SOPs to ensure consistency across locations. 2. IHG MyLearning System Management Act as portfolio-level coordinator for MyLearning platform. Assign brand, safety, and compliance training and track completion percentages across properties. Generate training compliance dashboards and circulate weekly reports to HR and General Managers. 3. Training Planning & Execution Create and circulate annual training calendars for each hotel in consultation with HR and HODs. Plan monthly training themes aligned with brand standards and business priorities. Organize periodic refresher sessions, brand training (Winning Ways, HeartBeat), and skill-building workshops. 4. Departmental Training Coordination Monitor and support the execution of departmental training and on-the-job learning. Conduct Train-the-Trainer sessions for departmental trainers across hotels. Standardize and audit departmental training records, feedback, and effectiveness. 5. Brand Standards & Compliance Ensure training delivery meets IHG brand standards and contributes to audit readiness. Coordinate mandatory compliance training including Fire Life Safety, POSH, Code of Conduct, Food Safety, etc. Prepare documentation and support for IHG Quality Audits, HRBP reviews, and internal compliance checks. 6. Employee Development & Engagement Assist in the development of high-potential colleagues for future leadership roles. Plan and execute cluster-wide engagement activities such as L&D newsletters, knowledge contests, and trainer appreciation. Organize career development sessions, soft skills workshops, and performance improvement programs. Support drive IHG Corporate Responsibility initiatives at the hotel 7. Internships & Industrial Training Liaise with hospitality institutes and support the intern selection process for all properties. Create standardized training plans, conduct orientation, and monitor performance of interns. 8. Reporting & Documentation Maintain L&D dashboards and trackers for each hotel in the cluster. Prepare consolidated monthly L&D MIS reports and share with Portfolio HR Head and Cluster Leaders. Audit training records periodically to ensure uniformity and documentation quality. 9. Cross-property Coordination Conduct regular visits or virtual sessions with hotel teams to identify training needs. Support pre-opening or transitioning hotels in setting up L&D processes. Ensure knowledge sharing and best practice alignment across all hotels in the cluster. Qualifications: Bachelor s degree or Diploma in Hotel Management. A Post-Graduation in Human Resource Management/ training is desirable Minimum 2-4 years of relevant L&D experience, preferably in a multi-property role or branded hotel group. Strong knowledge of training frameworks, adult learning principles, and digital learning tools. What we need from you: Excellent communication, facilitation, and presentation skills. Strong planning and organizational ability across multiple sites. Proficiency in MS Office and Learning Management Systems (preferably IHG MyLearning). Collaborative approach with a passion for people development. Cluster-based role with primary office at Gurgaon/ Hyderabad/Bengaluru. Frequent Travel to hotel sites required based on training schedules and audits.

Specific Job Summary The Senior Director of Operations is responsible for overseeing Rooms Operations, Food & Beverage Operations and Quality Assurance for all hotel brands in the assigned Market. A key responsibility is to ensure pull through of programs, processes and initiatives at the property level. Specific areas of focus include operations troubleshooting, working effectively with property management teams, technical training, International Quality Assurance Program, pre-opening, hotel conversions, effective F&B concepts, front office, housekeeping, spa and recreation CANDIDATE PROFILE Education and Experience A professional position requiring significant knowledge and experience in one or more disciplines and/ or business operations as well as associate and/or organizational management experience. College degree and/ or relevant experience generally required. 10 years progressive work experience in the hotel industry with focus in Rooms/ F&B Operations. Proven experience in understanding contracts, presentation/ public speaking skills, International SOP s, operations budgets and capital budgets is essential. Considerable work experience in South Asia market is essential. CORE WORK ACTIVITIES Continent Lodging Servies (CLS) Expected Contribution Develops operating plans and workable business processes for own department in alignment with function strategy. Manages larger business processes and/ or projects, setting priorities and measurable objectives, monitoring and reporting on the process, progress and results. Responds to, solves and makes decisions on business requests that have broader department impact and/ or moderate risk. Presents alternative solutions to business issues by leveraging the broader organization. Is responsible for own work and contributing to team, department and/or business results. May direct work of non-management staff. Typically influences work of cross-functional or extended teams. Assists more senior associates in achieving business results by: Acting in a consultative fashion to implement programs impacting the broader organization. Assisting in the development and communication of broader organizational goals. Achieving results against budget within scope of responsibility. Taking calculated risks to move the department or team forward. Developing and using systems to organize and keep track of information. Balancing the interests of own group with the interests of the organization. Working with others to identify and remove barriers to success. Readily critiques own behavior to acknowledge mistakes and improve future leadership performance and acts independently to improve and increase skills and knowledge. Performs other duties as appropriate. Specific Expected Contribution Rooms Operations - assists hotel management teams with the successful implementation of all initiatives and programs. Initiatives and programs include Comfortable Bedding, At Your Service, HSIA, Reduce P/E by 50%, Elite Benefits. Food & Beverage Operations - assists hotel management teams with the successful implementation of all initiatives and programs. Current initiatives include Event Management Brand Standards, Street Restaurant, Momentum and Breakfast. Quality Assurance - ensures all hotels understand and comply with company brand standards and International Quality Assurance Program. Follows up with all yellow and red zone hotels in Area for brand standards audits and GSS. Ensures brand standards are in place at all hotels. Food and Beverage Concepts - assists property management with execution of restaurant/ bar concept documentation to ensure concept integrity and significantly improve guest experience, revenues and profits. Food Safety - ensures property teams are fully fluent in all food safety procedures and direct certification classes as required to meet needs of the Area. New Openings/ Conversions - assists in the coordination of pre-opening, task force, 5SU and operations technical training. Assists in coordination of technical training for Market. Coordinates task force as needed for problem properties. Ensures area hotels operate with respect to specific brand service programs Responds to complex or ambiguous situations without losing focus of key hotel objectives. Together with MVP and Senior ADOPs, consistently recognizes and rewards outstanding associate performance in improving area s hotels performance and/ or customer satisfaction. Improves business results by leveraging shared resources and processes. Also initiating revenue driving initiatives for F&B areas and spas. Uses technology effectively to communicate and influence throughout the organization in a timely, high-impact manner. Plays role in continually developing and attracting new diverse, high-caliber talent that makes a strong positive impact on the organization. Looks outside Marriott to identify and implement innovations that improve business performance.