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

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

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. 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 Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage 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. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. 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. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (eg, greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. 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. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. 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.

Assists with identifying and addressing employee and organizational development needs. The position is assist in ensuring effective training is in place to enable the achievement of desired business results. Training programs focus on a variety of topics, including product knowledge, company philosophy, and customer service and leadership skills. Assists in conducting needs assessments, designing and developing training programs and facilitating the delivery of both custom and corporate training programs. Measures the effectiveness of training to ensure a return on investment. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the human resources or related professional area; certified trainer. OR 4-year bachelors degree in Human Resources, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; certified trainer; no work experience required. CORE WORK ACTIVITIES Assisting with Administering Employee Training Programs Promotes and informs employees about all training programs. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Helps employees identify specific behaviors that will contribute to service excellence. Ensures employees receive on-going training to understand guest expectations. Uses effective training methods to ensure employees have a good understanding of guest satisfaction and can demonstrate guest satisfaction skills. Meets with training cadre on a regular basis to support training efforts. Observes service behaviors of employees and provides feedback to individuals and/or managers. Assisting with Evaluating Training Programs Effectiveness Monitors enrollment and attendance at training classes. Meets regularly with participants to assess progress and address concerns. Partners with operational leaders to assess if employees demonstrate effective technical and leadership skills. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Measures transfer of learning from training courses to the operation. Ensures adult learning principles are incorporated into training programs. Assisting with Developing Training Program Plans and Budgets Identifies performance gaps and works with managers to develop and implement appropriate training to improve performance. Assists with making any necessary adjustments to training methodology and/or re-trains as appropriate. Aligns current training and development programs to effectively impact key business indicators. Assists with establishing guidelines so employees understand expectations and parameters. Develops specific training to improve service performance. Drives brand values and philosophy in all training and development activities. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Assisting with Managing Training Budgets Assists with the development of the Training budget as required. Assists with managing budget in alignment with Human Resources and property financial goals. Assists with managing department controllable expenses to achieve or exceed budgeted goals. Utilizes P-card if appropriate to control and monitor departmental expenditures. 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.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. 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 Managing Day-to-Day Operations Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage 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. Serves as a role model to demonstrate appropriate behaviors. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish your work. Ensures and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Ensures staff understands local, state and Federal liquor laws. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishes guidelines so employees understand expectations and parameters. Monitors alcohol beverage service in compliance with local laws. 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. Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures corrective action is taken to continuously improve service results. Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Manages service delivery in outlets to ensure excellent service from point of entry to departure (eg, greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Ensures employees are treated fairly and equitably. Strives to improve employee retention. Ensures employees receive on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Ensures recognition is taking place across areas of responsibility. 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. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. 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.

JD for the HVAC Sustainability Sales Position 1. Should have the thorough knowledge of HVAC system (Central plant Air conditioning & Air side system) 2. Should have the ability to understand, benchmark and communicate the energy aspects of HVAC system 3. Deep understanding of energy usage in HVAC system and benchmark to establish the energy savings with right solution 4. Should be able to develop commercial proposal based on the Energy audit, detailed BOQ/BOM 5. Should know the key consultants in retrofit business in the region 6. Should be able to bring the sales from key domains such as, Hospitality, IT/ITES, Commercial Real estate, Industrial, Manufacturing and Healthcare segment. 7. Capability to develop new customers and grow on existing customers, focus on thinking process and sales methodology 8. Knowledge on competitors products, weakness and strength is desirable 9. BEE certification, CEM, LEED certification will be an added advantage Behavioral Qualities 1. Structured articulation, keeps up to date with whats happening inside and outside, analytical mindset and sales acumen 2. Candidate is a self-driven person, self-reflection and problem-solving skill when comes to challenges 3. Shall be a team collaborative person Experience 1. Min 8-10 Years of domain experience Education 1. BE/B. Tech (Mechanical, Industrial Engg, Electrical & Electronics, Production Engg) 2. Any other graduate but with deep domain knowledge matching JD can be an exception

About the location: In the heart of Worli - the business hub of India s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brands first hotel in India, Four Seasons Hotel Mumbai echoes Powerhouse Luxury in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies. Basic Function: Reporting to the Guest Experience Manager, this vital role forms part of the Front Office team and respond to a wide variety of guest requests by accurately assessing the guest needs, requests and then adding personal recommendations and touches to achieve maximum customer satisfaction while complying with all Four Seasons policies. Seek out opportunities for guest-centric experiences in all outlets of the hotel and assists hotel outlets in putting processes in place to ensure that these opportunities are executed by all employees. Role and Responsibilities Trains and schedules the Guest Experience Staff. Supervises day-to-day performance of the staff. Coaches staff to achieve Core and Service Culture standards. Disciplines staff as needed. Works with Departmental Managers and Learning & Quality Assurance Manager to put processes in place to ensure that these opportunities are executed by all employees. Develop new/innovative ways to provide anticipatory (intuitive) service. Set up processes to gain valuable insight Pre (Pre Arrival Meetings), Post (Departure Email/Mesg) and during guest stay to create lasting experiences. Identify all experience assistance required guests (Ex -Glitch Guests) and offer recovery. Coordinate among all departments for seamless execution of service to ensure complete turnaround of glitch guests. Measures results (challenges, successes, etc. ) and communicates on a weekly basis to the GE team and in other meetings (Medallia) as required. Consistently driving the team to achieve high guest experience scores on Medallia, Trip Advisor etc. Oversee and implement Hotel Guest Experience initiatives and ideas shared at Global Level. Work with Guest Experience Manager to learn from other s successes and opportunities and develop a consistent product worldwide. Handles all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible; resolves customer complaints; assists customers in all inquiries in connection with hotel services, hours of operations, key hotel personnel, in-house events, directions, etc. Responds to all guest requests in an accurate and timely manner making recommendations based on local knowledge and hotel practices. Handles all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible; resolves customer complaints; assists customers in all inquiries in connection with hotel services, hours of operations, key hotel personnel, in-house events, directions, etc. Responds to all guest requests in an accurate and timely manner making recommendations based on local knowledge and hotel practices. Complies with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact while working harmoniously and professionally with co-workers and supervisors Utilizes a variety of software programs (Keys & Shopping Cart) to accurately input special arrangements the guest has made and to assure proper billing while ensuring concierge database is updated regularly and "insightful" information is keyed in accurately and in a timely manner. Review transportation requirements on a daily basis and ensure cars and drivers are scheduled accordingly and planned efficiently, ensuring smooth check-in and check-out of all guests Ensure assistance is provided to the Guest Experience Manager/ Front Office Manager in forecasting and budgeting of revenues and expenses for all areas under control. Reviewing daily arrivals (including VIPs, special guest requests, group needs) and assigning rooms Coordinating with respective departments especially Housekeeping/F&B to ensure all guest requests are met. Personally managing and making personal contact with all VIP, suite guests and frequent return guests Ensuring all front of house departments are complying with Four Seasons Core / Culture Standards and develop periodic training programs for various jobs under areas of responsibility. Be able to handle guest complaints, resolve them, work closely with Hotel Assistant Managers and raise glitch records. Handling all guest complaints and keeping management informed when necessary while ensuring all glitches are reported in a timely manner and addressed accordingly. All VIP and Suite room guests amenities, special requests and welcome cards are in order prior to arrival and must be checked. IRC for all Limo check ins. Assistant Managers and Guest Experience staff to be actively present and hands-on in the day to day operations of the hotel by making their presence felt in the lobby The DOR/ADOR/FOM/GEM must be kept informed of all activities of Front Office departments (Guest Services, Front Desk, Concierge and Transportation). All activities must be communicated/reported and solution/alternative on any problems, guest requests, special requirements are to be shared and followed upon. Work closely with the Assistant Managers on room availability and maximize Rooms Upsell Revenue. Yearly performance reviews to be conducted for reporting employees as scheduled and perform any other tasks and duties as directed by the management of the hotel. To ensure that the guest experience team are highly motivated and outings are organized once every quarter for them to experience restaurants, places of interest, tours etc. Actively monitors chat (Messenger), Keys and other mobile applications to ensure timely action. Assists with responsibilities and duties in the absence of or due to heavy volume in the areas of the Bell Desk, Front Desk, Lobby Coverage and drive way management. Be able to provide basic trouble-shooting support for in-room services such as Internet, TV, Movies, Board Games, Web service and equipment rental. Assist with all Front Office related activities as and when required.

Job Title : Executive Guest Relations Department/Function : Operations Reporting Manager : Manager - Operations Location : Ghaziabad Duties & Responsibilities : Handle customer complaints and concerns efficiently and in a timely manner. Provide excellent customer service in line with mall standards. Offer information regarding the mall, brands, and any ongoing activities within the mall. Promote services and provide relevant details about available offerings. Record necessary data and information in the designated registers daily. Manage all customer interactions with fairness, professionalism, and the right attitude. Coordinate with housekeeping for regular cleaning of washrooms and floors. Conduct regular rounds of the mall to ensure cleanliness of common areas. Gather guest feedback, noting their preferences and dislikes. Provide support to other functions within the mall as required. Job Specifications : Strong communication and presentation skills. Excellent organizational and interpersonal abilities. Positive attitude with an outgoing personality. Proficient command of the English language (both written and verbal). Strong time management and active listening skills. Familiarity with basic MS Office tools (Word, Excel, etc.). Sound decision-making abilities. Strong people management skills. Experience : Overall Experience: 2+ years Qualification: Any Graduate Industry Type : Hotel / Retail / Commercial / Interiors Interested candidates can share their Cvs at Sonia.pal@briskmind.in

Job Title : Multi-Skilled Technician (QSR Industry) Location : Mohali or Chandigarh Job Summary : The Multi-Skilled Technician is responsible for ensuring that all equipment, appliances, and systems in the Quick Service Restaurant are functioning properly. This includes the preventive maintenance, repair, and troubleshooting of kitchen equipment, HVAC systems, refrigeration units, plumbing, electrical systems, and general maintenance tasks. The role is crucial for minimizing downtime and ensuring the smooth operation of the restaurant. Key Responsibilities : Preventive Maintenance : Perform scheduled inspections and preventive maintenance on all QSR equipment (fryers, grills, ovens, etc.), HVAC systems, refrigeration units, and other mechanical/electrical systems. Repairs & Troubleshooting : Identify, diagnose, and repair faults in electrical, plumbing, mechanical, and refrigeration systems. Ensure timely repairs to minimize downtime. Kitchen Equipment Maintenance : Service, repair, and maintain kitchen equipment such as fryers, ovens, grills, freezers, refrigerators, and dishwashers. Electrical & Plumbing Work : Handle basic electrical repairs (wiring, fuses, switches) and plumbing tasks (pipes, faucets, drainage systems) to ensure functionality. HVAC & Refrigeration : Maintain, troubleshoot, and repair heating, ventilation, air conditioning (HVAC) systems, and refrigeration units, ensuring optimal performance. Health & Safety Compliance : Ensure that all maintenance work complies with safety regulations and health standards relevant to the QSR environment. Vendor Management : Liaise with third-party service providers for specialized equipment repairs or complex maintenance tasks that require external expertise. Inventory Management : Maintain records of tools, materials, and spare parts. Ensure that critical replacement parts are available and restocked when necessary. Emergency Response : Respond quickly to any equipment failures or breakdowns that could impact restaurant operations, ensuring minimal disruption to services. Documentation : Maintain accurate and detailed service logs for all maintenance and repair work. Document any issues or replacements for future reference. Qualifications : Education : Diploma in Electrical/Mechanical/Engineering or a related field. Certification in HVAC, refrigeration, or plumbing is an advantage. Experience : 2+ years of hands-on experience in a multi-skilled technician role, preferably in the QSR or hospitality industry. Strong experience with kitchen equipment, refrigeration systems, HVAC, plumbing, and electrical systems. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Experience: total work: 3 years (Preferred) Work Location: In person

Expedia is travel process hiring UG with 6 months of experience Paying 30k ctc + 60 k fixed retention bonus For more info Call Megha 9711652040 Srishti -8745821300 Kenneth -8826889016

Are you that professional who doesn’t optimise for conversions, but optimizes revenue? Do you like challenges? Apply for our Revenue Management Analyst position at our Revgrow360 Team In Kolkata. Our revenue department HQ is located in Bangalore. As our new Revenue Management Analyst, you will be part of the Revenue Team of Revgrow360 in Our Kolkata New Town Office. This team is responsible to maximising the revenue responsible for the market share, and profits for all hotels of Revgrow360 Hospitality Private Limited. As our new talent you will support and assist the Revenue Coordinator in completing the daily tasks. About You 1. You are the enthusiastic and independent fresh talent we are looking for, 2. You are analytical, proactive, precise helpful and on top of that, a fun person to work with. 3. The hospitality and travel industry is your passion and you love to follow and discover new trends within the industry. Responsibilities: 1. Optimising and maintaining Revenue management systems. 2. Implementing and controlling pricing updates (on external booking channels as well. 3. Taking responsibility for loading and executing the ‘rate codes’ at the department. 4. Taking care of preparing and making Revenue reports and analyses. Job Requirements: 1. HBO level and is following a study in Economics, Business Management, or Hotel management. 2. English and Hindi must be spoken and English written fluently; 3. Productive and analytical. 4. Subjects like statistics have your interest. 5. Excellent communication and computer skills. 6. Flexible, creative, and takes initiative. Our company values: We provide heartfelt service: we believe in the importance of hospitality, and we respect and nurture the communities around us. Creativity is our backbone: each member of our company is creative, and we use that to create tailor-made, one-of-a-kind experiences. We are ambitious: we are always looking for the new, next and different, and we believe in growing ourselves both personally and professionally. We are surprising: We embrace and create the unexpected, and never settle for the ordinary to excite our guests and teams in moments that matter. Benefits & Fun: Primary conditions of employment (market-based Horeca CLA); Free Stay for all Revgrow360 Contracted Hotels; A day off to celebrate your birthday; Discount on hotel merchandise; Free In-house experience after 3 month; Paid moving day; Free Bootcamp @ every 3 Months. Company drinks and teambuilding events. A great team & leading hotel company. Job Types: Permanent, Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Internet reimbursement Paid sick time Schedule: Day shift Night shift Rotational shift Supplemental pay types: Performance bonus Yearly bonus Education: Bachelor's (Preferred) Experience: Total work: 1 year (Preferred) Language: English (Preferred) Hindi (Preferred) *Speak with the employer* +91 7908789558 Work Location: In person Office No #5ES7G, floor, 5th AA11F, Mani Casadona, East Tower, 04, Street Number 372, Action Area I, Newtown, Kolkata, West Bengal 700156 Expected Start Date: 01/07/2025 Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Cell phone reimbursement Internet reimbursement Paid sick time Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Application Question(s): Do you Have Any Knowledge About the Hospitality Industry? Education: Bachelor's (Required) Experience: Hotel management: 1 year (Preferred) Language: English (Required) Work Location: In person Expected Start Date: 01/07/2025

Welcoming Guest and visitors Front office Operations Will be responsible for day to day activity, various action plans etc. Managing conference call and meetings. Assist the seniors Handling calls. Ensure Office decorum. Maintenance of Meeting Rooms. Guest Care/Hospitality Kindly share your profile with Pic on hr@wlcorp.com

Company Description We are more than 230,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our integrated ecosystem of leading brands, personalized services and expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. Job Description Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Novotel Kolkata Hotel & Residences standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Head of Department in all phases of the kitchen's operations. Ensure HACCP procedures are followed and clear records are kept at all times. Any matter which may affect the interests of Novotel Kolkata Hotel & Residences should be brought to the attention of the Management. Additional Information Employee benefit card offering discounted rates at Accor hotels worldwide. Develop your talent through Accor’s learning programs. Opportunity to grow within your property and across the world! Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

Role & responsibilities Household Management Oversee all aspects of the residential properties of the promoters. Supervise and coordinate household staff including domestic help, cooks, drivers, gardeners, security personnel, etc. Ensure cleanliness, maintenance, and smooth running of all domestic operations. Staff Supervision Hire, train, schedule, and manage domestic staff. Conduct regular staff meetings and ensure proper discipline and professionalism. Handle grievances or issues among the staff. Procurement & Inventory Manage procurement of household supplies and groceries. Maintain inventory and handle vendor coordination for services and repairs. Event & Guest Management Plan and coordinate private parties, events, and family functions. Liaise with caterers, decorators, event planners, etc. Manage guest hospitality and ensure a high standard of service. Travel & Transportation Manage promoters travel logistics local and outstation. Coordinate driver schedules, vehicle maintenance, and travel arrangements. Administrative Duties Maintain records of expenses, staff attendance, and household budgets. Ensure security protocols are followed within the residence. Handle confidential tasks with discretion. Key Requirements : Minimum 510 years of relevant experience managing high-net-worth individual (HNI) households or luxury property management. Excellent communication skills in English and Hindi. Strong leadership, people management, and crisis-handling abilities. Trustworthy, professional, and well-presented. Willingness to travel occasionally as per the needs of the promoters.

We are looking for a well-groomed, confident, and customer-oriented Front Desk Executive to manage our front office operations efficiently. Key Responsibilities: Greet and welcome guests in a courteous and professional manner Handle incoming phone calls and route them to appropriate departments Manage visitor logs, appointments, and front office records Coordinate with internal departments for smooth communication Maintain the reception areas cleanliness and presentation Assist in daily administrative tasks as required Requirements: Graduate in any discipline (Hospitality background preferred) 23 years of relevant experience Excellent communication and interpersonal skills Presentable and professional appearance Proficiency in MS Office and front desk equipment