689 Guest Satisfaction Jobs - Page 18

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Drives alignment of all employees, team leaders and managers to the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guests expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings. .

Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Supporting Management of Front Desk Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Ensures employee recognition is taking place on all shifts. Establishes and maintains open, collaborative relationships with employees. Monitoring and Supporting Progress Toward Guest Services and Front Desk Goals Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish your work. Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Strives to improve service performance. Collaborates with the Front Office Manager on ways to continually improve departmental service. Communicates a clear and consistent message regarding the Front Office goals to produce desired results. Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Sets a positive example for guest relations. Displays outstanding hospitality skills. Empowers employees to provide excellent customer service. Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Provides feedback to employees based on observation of service behaviors. Handles guest problems and complaints effectively. Interacts with guests to obtain feedback on product quality and service levels. Managing Projects and Policies Implements the customer recognition/service program, communicating and ensuring the process. Ensures compliance with all Front Office policies, standards and procedures. Monitors adherence to all credit policies and procedures to reduce bad debts and rebates. Additional Responsibilities Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Functions in place of the Front Office Manager in his/her absence. Communicates critical information from pre- and post-convention meetings to the Front Office staff. Participates in department meetings. .

Responsible for supporting all aspects of Concierge functions in accordance with hotel standards. Maintains a concierge service and management philosophy that serves as a guide to respective staff. Assists in developing and maintaining the acknowledgment and service of all guests visiting the location. Supports management to ensure all departments are aware of all guests needs and information prior to arrival that will lead to a unique, memorable and personal stay. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; no prior work experience required CORE WORK ACTIVITIES Maintaining Concierge Goals Coordinates day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish work. Supports concierge team to keep them focused on the critical components of operations to drive guest satisfaction and the desired financial results. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed goals. Supports the establishment of an effective database to be used by all team members for restaurant and local attractions. Establishes relationships with local attractions, restaurants and other businesses to enhance guests experiences. Provides recommendations and arranges services for guests as requested (e.g., car rental, airline and train tickets, office services, beauty and barber services, baby sitting, repairs, shopping). Maintains awareness of cultural differences needed to meet guests specific needs and requirements. Provides check-in and check-out services and handles reservations when needed. Maintains knowledge of rooms and their locations, services and facilities of the hotel. Ensures repeat and VIP guests are receiving appropriate service and ensures their requests are carried out. Responds to emergency situations using appropriate procedures. Maintains awareness of daily operations and events at the hotel. Maintains knowledge of daily house-count, arrivals/departures, VIPs, scheduled in-house group names, background, activities, locations, and times as well as special requests/arrangements Provides warm welcome and anticipation of guest needs throughout their stay. Encourages and building mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures concierge team effectively handles guest requests and adheres to all hotel policies, procedures and standards while striving towards total guest satisfaction. Ensuring Exceptional Customer Service Assists in ensuring the concierge team provides services that are above and beyond for customer satisfaction and retention. Improves service by assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Responds to and handles guest problems and complaints. Sets a positive example for guest relations. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Supports employees understanding of customer service expectations and parameters. Interacts with guests to obtain feedback on product quality and service levels. Additional Responsibilities Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Informs and/or updates the executives and the peers on relevant information in a timely manner. Participates in departmental meetings and continually communicates a clear and consistent message regarding the front of house goals to produce desired results. .

Assists in leading the property s segmented sales effort (e.g., group, transient, association, corporate, etc.) and assists in the implementation of the segment sales strategy and achieving segment revenue goals, property revenue goals and guest and employee satisfaction. Conducts all day-to-day activities related to the sales function with a focus on building long-term, value-based customer relationships that enable achievement of property sales objectives. Achieves personal booking goals. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Developing & Executing Sales Strategies Works with sales leader to ensure understanding of sales strategy and effective implementation of this strategy for the segment. Assists in the development, implementation and sustaining of aggressive solicitation program focused on increasing business. Works with management team to create and implement a sales plan addressing revenue, customers and the market for the segment led by the DOS. Assists with the development and implementation of promotions, both internal and external. Maximizing Revenue Provides positive and aggressive leadership to ensure maximum revenue potential (e.g., sets example with personal booking goals). Recommends booking goals for sales team members. Managing Sales Activities Approves space release for catering to maximize revenue (DOS, Group) in the absence of a Business Evaluation Manager. Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Analyzing & Reporting on Sales and Financial Data Analyzes market information by using sales systems and implements strategy to achieve property s financial room and catering goals. Assists Revenue Management with completing accurate six period projections. Reviews sales and catering guest satisfaction results to identify areas of improvement. Ensuring Exceptional Customer Service Displays leadership in guest hospitality, exemplifies customer service and creates a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Meets with guests during pre- and post-convention meetings to obtain feedback on quality of product (e.g., rooms, meeting facilities and equipment, food and beverage), service levels, execution against contract and overall satisfaction. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals and/or managers. Incorporates guest satisfaction as a component of department meetings with a focus on continuous improvement. Ensures that a customer recognition program is in effect throughout Sales. Executes and supports the company s Customer Service Standards and property s Brand Standards. Participates in and practices daily service basics of the brand. Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event. Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company. Gains understanding of the property s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event. Building Successful Relationships Develops and manages relationships with key stakeholders, both internal and external. Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, GSO) to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative. Works with Human Resources, Engineering and Loss Prevention to ensure compliance with local, state and federal regulations and/or union requirements. Attends customer events, trade shows and sales missions to maintain, build or develop key relationships with GSO Managers and customers. .

Ambitious, thirsty for results and loe interacting with people Excited by the energetic and customer centric role of Sales Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Sales Team with their winning edge and passion for driing reenue and growth, strie to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Sales Manager, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Sales Manager: -Supports the smooth running of the sales department, where all aspects of the hotel s pro-actie sales initiaties are deliered and total reenue maximised -Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to guest enquiries and problem resolution -Deliers on plans and objecties where sales initiaties & hotel targets are achieed -Superises the sales team fostering a culture of growth, deelopment and performance within the department -Accountable for ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Reiews and scrutinizes the business performance, proiding recommendations that will drie financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required Requirements of the Sales Manager: -Experience in sales -Strong superisory and managerial skills with a hands-on approach and lead-by-example work style -Commitment to deliering exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions with proen problem-soling capabilities offering support where required -Personal integrity, with the ability to work in an enironment that demands excellence, time and energy -Experience of working with IT systems on arious platforms -Strong communication skills

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Drives alignment of all employees, team leaders and managers to the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guests expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings. 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.

Does the hustle and bustle of life excite youAre you able to create a loyal following, whilst handling the pace and keeping your team checked inThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our first class Guest Relations Team is the heart of the house where we exude patience, empathy and personality to host the show and where we strive to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests, As Guest Relations Manager, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Guest Relations Executive: Supports the smooth running of the guest relations department, where all aspects of the guest journey and experience are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries and problem resolution Delivers on plans and objectives where guest relations initiatives & hotel targets are achieved Manages the guest relations team fostering a culture of growth, development and performance within the department Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Delivers an effective planned guest engagement programme Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Guest Relations Executive: Proven experience in guest relations with excellent problem-solving capabilities Excellent managerial skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels,, Skills Fast-Paced Experience

Company Description Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 400 guests, Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description To provide clean, hygienic, comfortable and hazard free areas in the hotel, in order to, thereby achieving maximum guest satisfaction & organizational profitability, in an achieve impeccable housekeeping standards in all areas of the hotel, as per organizational standards atmosphere of high individual morale, Responsible for usage of all departmental master keys and all other keys to ensure safety and security for guests and hotel property Ensure that standards of cleanliness in assigned guest rooms are achieved and maintained on a consistent basis to provide the highest level of guest satisfaction in cleanliness and service, Ensure to remain alert, courteous and helpful to the guests and co-workers at all times, Responsible to clean the room, the public area, Executive Office etc , and other duties as assigned, Any matter which may affect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management, Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, morale and guest service, Interact with guests and personnel of the hotel in an efficient and friendly manner, Provide effective support to the team to enable them to provide a range of effective and efficient services Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction, Provide high level of service standards, Qualifications Diploma / Degree in Hotel Management or any other equivalent qualification Additional Information

Company Description Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 400 guests, Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description The Food and Beverage Manager is responsible for the daily operation of the restaurant and bar, direct F&B team to ensure that customers are satisfied with their dining experience and manage the business to ensure it is profitable F&B Manager is responsible for managing food and beverage costs, upholding menu standards and controlling inventory, Responsible for overall supervision, planning, controlling and coordination of all activities of the assigned outlet, Establish and maintain seamless co-ordination & co-operation with all departments of Hotel to ensure maximum cooperation, productivity, and guest service, Monitor and supervise service flow in the assigned outlet, Any matter which may effect the interests of Hotel should be brought to the attention of the Management, To plan & execute the operations of the assigned outlet, Ensure that the company and statutory hygiene standards are maintained in all areas of the assigned outlet, Ensure that the team has been trained for all safety provisions, Motivate and develop the team to ensure smooth functioning of the outlet and promote teamwork, Achieve guest satisfaction and organizational profitability through effective utilization of all resources, Prepare and work on the annual budget for the assigned outlet and ensure to give proper monthly follow up to GM Ensure that profit margins are maintained; agreed costs are not exceeded through effective control systems and menu costing, Sales promotion by organizing events and food festivals for the assigned outlet, Ensure to maintain high standards of quality control, hygiene, and health and safety in all areas of the assigned outlet, Supervise and control the assigned outlet within agreed budgetary limits and parameters of the law, Ensure and maintain high standards of service delivery, safety, security, discipline and compliance with the organizations policy, Ensure that the team adheres to the company's uniform and hygiene standards, Ensure that quality is maintained in all aspects of the work and as per the standards, Ensure to continuously delight the customers by offering trend setting and innovative products and services, Handle additional responsibilities as and when delegated by Management, Qualifications A minimum of 2 yearsrelevant experience in a similar role, The ability to lead, motivate and develop a successful team, A friendly, self-motivated personality, Confident and articulate communication, negotiation, relationship and networking skills, A demonstrated understanding of industry-related technology systems, Additional Information

Can you be the eyes and ears of our hotelDo you have a keen eye for detailThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy their stay! Our hotel Team are conscientious and diligent professionals who are committed to maintaining a safe and secure environment and who strives to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests, As Assistant Manager Hygiene, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Assistant Manager Hygiene : Ensures the smooth running of the department, where all aspects of quality & hygiene are maintained to the highest levels Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries Develops and implements plans where quality & hygiene initiatives & hotel targets are achieved Leads and manages the quality & hygiene team, fostering a culture of growth, development and performance within the department Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Establishes and delivers an effective quality & hygiene programme which includes environmental and conservation matters Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Assistant Manager Hygiene : Proven experience in quality & hygiene with strong problem-solving capabilities Excellent leadership skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels,, Skills Knowledge of FSSAI Fast-Paced Experience Quality Control Hygiene

Participates in the development and implementation of business strategies for the hotel which are aligned with Radissons overall mission, vision values and strategies Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet Complete assigned kitchen projects in a timely and professional manner Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines Supports Food & Beverage Outlets Works closely with Executive Chef to ensure success banquet and outlets Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events Attends banquet meetings concerning event menus and food presentation Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork Adheres to hotel policies and procedures Keep Manager promptly and fully informed of all problems or unusual matters of significance Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment At all times projects a favorable image of the Hotel to the public Abide by all Brand rules and regulations Adhere to all Brand policies and procedures Actively support and promote Workplace Health and Safety within the work environment Perform any other reasonable duties as directed by your Department Head, the General Manager or his/her designate Skills Able to resolve conflicts with guests, supervisor and employee Minimum two years experience as Sous Chef Excellent multitasking skills Extensive knowledge or menu development, knowledge of both international and domestic dishes Basic computer skills required Culinary Degree/Training

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Destination HotelsYou will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications Minimum 2 years work experience as Assistant Manager/Duty Manager or Team Leader - Front Office / Guest Relations in a hotel. Well developed communication and customer relations skills.Duty Manager - Front Office to join our dynamic team and embark on a rewarding career journey Oversee daily front office operations and staff. Ensure guest satisfaction and handle complaints. Manage check-in and check-out processes. Coordinate with other departments on guest services. Monitor front office performance and metrics. Implement and maintain front office policies and procedures. You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications

To provide courteous, professional, efficient and flexible service consistent with the hotels policies in order to maximize guest satisfaction. To be entirely flexible and be able to be rotated within the different sub departments of the Rooms division, or any other departments as assigned and as necessary. To ensure that the guests are offered the highest level of personalized service at all times and to report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. Awareness of hotel activities and a proper handover of the pending points for next shifts follow up and action is crucial. To be aware of all hotel services, facilities, and promotions, and knowledgeable of upselling techniques. To balance the cash report and remittance envelop at the end of the shift, perform opening and closing procedures, and ensure that the Assistant Manager Front Office signs all rebate and paid out vouchers with a clear explanation. To check and update the allocation of rooms for all guests and follow up on the special requirements requested by the guests. To maintain a regular contact with long stay and suite guests to ensure their stays are an enjoyable one. General responsibilities are to maintain a high standard of grooming and hygiene at all times, to maintain a good rapport and working relationship with colleagues and all other departments. Full support to Supervisors and team is essential, for any other reasonable duties and responsibilities are assigned. Qualifications Responsible to welcome all guests, ensuring they have an exceptional staying experience, creating lasting memories and building relationships. You will bring our purpose to life, by using your personal flair and style when interacting with our guests. Ideally you have a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years' work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

Responsible for serving the clients and guests according to Sodexo standard and to perform duties as delegated by the Chef Manager Key Result Areas: Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices. Keep track on Standard Service Timing Clearance as per Standards. Keep track of staff duty roasters briefing. Keep track of Sales. Ensure all Process Checklist are followed and updated regularly. Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended. Plan menus for small functions as and when needed Ensure complete guest satisfaction In addition, any other assignment given by the immediate superior or the Management

As Chef de Cuisine at Park Brasserie, you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities : (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

To provide courteous, professional, efficient and flexible service consistent with the hotels policies in order to maximize guest satisfaction. To be entirely flexible and be able to be rotated within the different sub departments of the Food & Beverage division, or any other departments as assigned and as necessary. To ensure that the guests are offered the highest level of personalized service at all times and to report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. Awareness of hotel activities and a proper handover of the pending points for next shifts follow up and action is crucial. General responsibilities are to maintain a high standard of grooming and hygiene at all times, to maintain a good rapport and working relationship with colleagues and all other departments. Full support to Supervisors and team is essential, for any other reasonable duties and responsibilities are assigned. Qualifications Responsible to welcome all guests, ensuring they have an exceptional Dining experience; creating lasting memories and building relationships. You will bring our purpose to life, by using your personal flair and style when interacting with our guests. Ideally you have a relevant degree or diploma in Hospitality or Tourism management. Good customer service, communications and interpersonal skills are a must.

Responsible for serving the clients and guests according to Sodexo standard and to perform duties as delegated by the Chef Manager Key Result Areas: Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices. Keep track on Standard Service Timing Clearance as per Standards. Keep track of staff duty roasters briefing. Keep track of Sales. Ensure all Process Checklist are followed and updated regularly. Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended. Plan menus for small functions as and when needed Ensure complete guest satisfaction In addition, any other assignment given by the immediate superior or the Management

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.