3388 Hotel Management Jobs - Page 40

Guest Check-In and Check-Out: Efficiently manage the check-in and check-out processes, ensuring a seamless experience for guests. Reservations Management: Handle reservations via phone, email, and in-person, ensuring accurate bookings and special requests are noted. Guest Services: Provide information about hotel services, local attractions, and events; assist guests with inquiries and problem resolution. Payment Processing: Accurately process payments and maintain records of transactions, ensuring compliance with hotel policies. Communication: Collaborate with housekeeping, maintenance, and management to address guest needs and ensure high service standards. Handling Complaints: Address guest complaints with empathy and professionalism, striving for prompt resolution and guest satisfaction. Maintaining Front Desk Area: Ensure the reception area is clean, organized, and stocked with necessary supplies and promotional materials. Reporting Issues: Report any maintenance issues or safety concerns to the appropriate department promptly. - Minimum Hotel Management Graduation - Any additional course/certification in Travel & Tourism - Minimum 6 months experience

Perform opening/closing side duties as assigned and set all tables according to standards and procedures. Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per workstation assigned prior to the start of operation. Greet all patrons warmly upon arrival at the door and escort them to the table. Ensure that all food & beverage are served according to service standard. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature. Try to remember individual patron s names and their preferences to extend a personalized service. Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Minimum One Year of experience on the same role. Hotel Management Degree/ Diploma Holder

Primary Responsibilities Responsible for overall supervision, planning, control and coordination of all activities of the team engaged in the operations of the department. Ensure that the beverages prepared and served in the assigned area are according to standard recipes and with excellent quality. Ensure to attend to guest complaints, requests or inquiries regarding the services. Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. People Management Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Achieve guest satisfaction and organizational profitability through effective utilization of all resources. Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Hyderabad Airport to ensure maximum cooperation, productivity, morale and guest service. Ensure to train the team according to established procedures and also ensure that the team has been trained for all safety provisions. Financial Management Identify optimal, cost effective use of the resources and educate the team on the same. Assist the Assistant Manager -Food & Beverage to prepare and submit in the required format all information necessary for budgeting timeously and accurately. Operational Management Ensure to upgrade & update with the trends, practices and equipment in food and beverage preparation and service in the Outlet. Ensure to set up the equipment and prepare mise-en-place in accordance with Service policy. Improve sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals and special promotions. Ensure on a daily basis that all the amenities are properly arranged prior to service. Ensure to possess working knowledge of wine, cocktail, mixing all beverages and different cuisines. Ensure that daily F&B inventory journal, F&B opening and closing stock are noted and initiate requisitions in accordance to the established par stock. Ensure that Food & Beverage Attendant -Bar maintains cleanliness and mise-en-place level at bar counter, bar cabinets, shelves, floor and service pantry for smooth operation. Knowledge and Experience Hotel Management Degree/ Diploma Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 2-3 years of relevant experience Working knowledge of MS Excel, Word, & PowerPoint Competencies Good communication and customer contact skills Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Must be well-presented and professionally groomed at all times

WHAT YOU WILL BE DOING: Deliver strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operations. Oversee the operations concerning food and Beverages in all restaurants, banquet functions and In Room Dining while introducing new methods . Strive to achieve optimum operating results while providing guests with the highest level of service and satisfaction Ensure innovative & creative food display with exceptional promotional activities Take ownership of Guest complaints/problems until Ensure all Banquet functions are up to standard and exceed guest expectations. Act as an Accor Ambassador aiming to enhance the company image and market reputation. YOUR EXPERIENCE AND SKILLS INCLUDE: Strong process orientation; Excellent in Public Relations & Communication Skills. Strong Leadership abilities and organizational skills; Entrepreneurial, thinks out of the box; Able to drive change and look for operational efficiencies/synergies across the network Go-getter; comfortable taking ownership of projects and expanding scope of responsibilities. Minimum 8 to 10 years of experience of which at least 2 to 3 years in similar role. Strong Operational/Technical Knowledge. Successful Pre-opening experience & records a distinct advantage. Diploma / Degree in Hotel Management or any other equivalent qualifications.

Administrative and coordination Manage the General Manager s diary to co-ordinate meetings/appointments, and to ensure smooth running of such meetings Screen/handle telephone calls, appointments, mails and emails and take action accordingly Take minutes at the Executive Committee Meeting Coordinate and communicate with various departments and all levels of staff on matters directed by the General Manager Prepare and manage correspondences with internal and external parties for General Manager s signature Attend to requests from divisional, corporate or owners offices and facilitate it accordingly Attend to residents/patrons special requests or complaints that are directed to the General Manager Co-ordinate travel arrangements in a highly efficient manner and prepare detailed travel file accordingly Ensure approval forms are prepared for the General Manager for signature and approval of the Vice President, Operations, e.g. leave application forms, travel approval forms, expense claims reports, etc. Maintain systematic up-to-date filing and tracing systems Maintain and update Executive Committee and Department Heads personal files kept in the General Manager s office Maintain and update Executive Committee and Department Heads leave record Maintain and update Manager-On-Duty schedule Maintain confidentiality of sensitive matters/issues Ensure adequate stock of office stationery Maintain a high level of professionalism and project a positive image of the organization. Attend all briefings, meetings and trainings as assigned by management Knowledge and Experience Hotel Management Degree/Graduation/Diploma education Minimum 2-3 years of secretarial experience with at least 1 years serving the senior management level Excellent reading, writing and oral proficiency in English language Good working knowledge of MS Excel, Word, & PowerPoint Competencies Good communication and customer contact skills Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

Review and update the logbook. Check equipment and work setups. Maintain a smart appearance, be well-groomed, and keep a friendly, cheerful disposition at all times. Oversee daily operations and ensure smooth workflow. Report regularly to supervisors or the night manager (if on shift). Monitor employee performance and provide coaching and necessary training. Handle guest complaints, take immediate action to ensure satisfaction, and inform the manager when needed. Implement and coordinate OSM (Operational Standards Manual) procedures in line with the company s values and core behaviors. Follow emergency procedures, including fire and first aid protocols. Be fully aware of daily activities and have knowledge of the hotels products and facilities. Ensure that the panic report is printed at least twice during the shift. Prepare for daily arrivals, including room allocation and handling special guest requests. Ensure VIP rooms are ready, communicate with housekeeping and F&B, and handle all related tasks prior to VIP arrival. Take responsibility for the shift, ensuring support for the reception team and resolving issues promptly. Perform check-in and check-out for VIP guests and Accor members during work hours. Lead and motivate the team to participate in hotel programs such as Circle M and Cherish to meet monthly goals. Monitor online guest reviews (Tripadvisor, Booking.com, etc.), investigate issues, and respond accordingly. Attend important meetings, such as credit and revenue meetings, when requested. Manage financial tasks like cashiering, foreign exchange transactions, night audits, and guest settlements upon departure. Provide smooth, friendly service to guests and respond promptly to requests and inquiries. Handle walk-in reservations and process phone reservations when the reservations department is closed. Issue guest room key cards and ensure effective security measures. Check the Paymaster daily and provide feedback to the Rooms Division Manager. Encourage the team to upsell rooms and breakfast daily, sharing results and feedback. Train new reception staff and ensure that Opera V9 is used for system training. Maintain a daily courtesy call sheet, sharing feedback and actions with the manager. Coordinate with various departments (Front Office, Housekeeping, F&B), especially with the General Manager, regarding VIP and important guests. Carry out any additional tasks assigned by the management during working hours. Perform duties in accordance with M venpick Hotels & Resorts core behaviors: Trust, Relationship, Entrepreneurship, and Drive. Assist other hotel departments when needed during duty hours. Experience in a similar role within hospitality. Strong leadership and communication skills. Proficient in hotel management software (e.g., Opera, PMS). Ability to handle guest complaints and solve problems efficiently. Fluent in English (spoken and written) Ability to work under pressure and manage shifts, including weekends and holidays.

This position is responsible for managing the daily operations of the Reservations Department to ensure the delivery of consistent outstanding guest service To manage and monitor all revenue streams for rooms Effectively manage and be in control of all inventory (transient, group, wholesale and other), and pricing strategy in all distribution channels included branded web, 3rd party sites and the GDS Work closely with DOSM in the process of promotion implementation, pricing and contracting Ensure that all distribution channels are optimized Manage yielding via all B2B and B2C distribution channels Monitor comp set STR and OTA s rates change Participate to Fairmont Hotels/Accor Revenue initiatives Play vital role during monthly forecasting Play vital role during yearly Budget Process Works closely with DOSM and sales department for streaming Revenues Manage the weekly Revenue meetings Monitor that SOP s for Complimentary rooms are followed Coordinate with Rooms department upgrades, OOS, etc. during peak periods. Promote and measure up-sell revenue Select, train and evaluate the performance of all Reservations and Revenue Colleagues Conduct all performance reviews on time Create department and individual incentive programs Ensure all reservation colleague concerns are addressed on a timely manner Ensure daily tasks and checklists for all reservation colleagues are completed Provide leadership, motivation, training and support to the Reservations and Revenue Department Conduct monthly department meetings and weekly briefings Ensure all Reservation Agents are well trained and informed of all rates, promotions and corporate programs Maintain a close and effective working relationship with all supporting departments Conduct regular audits of CRS, GDS, OTAs, Third Party Sites, and Property Manager to ensure accuracy in rates, packages, promotions and availability Participate in weekly revenue management meetings and report preparation Scheduling of the reservations staff in accordance with business demands while adhering to the payroll budget Set a leadership example for the department in professionalism and striving to exceed guest expectations on a daily basis Problem solving and coaching staff in situations to ensure that guest expectations are exceeded Attend pre-convention meetings as required Ensure the Reservations department consistently meets and exceeds the set KPIs Ensure the Reservations office adheres to all health & safety standards Higher education (tourism and hotel management) Experience in the relevant position Opera PMS Software, Opera Sales & Catering / Opera Sales Force Automation, Property Manager Knowledge of Microsoft Windows computer programs: Excellent communication skills, both written and verbal required Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to focus attention on guest needs, remaining calm and courteous at all times Must possess professional telephone etiquette and have an excellent command Strong team player who can work independently in a fast-paced environment Dynamic, willing to learn Have good sales and presentation skills Ability to manage multiple tasks at the same time Management experience would be an advantage. Strong analytical, organizational and creative thinking skills

Key Responsibilities: Assist in food preparation and cooking under the supervision of the Chef de Partie. Maintain high standards of food hygiene, safety, and cleanliness in your section. Ensure all dishes are prepared consistently and to the required specifications. Monitor stock levels and communicate shortages or needs to the Chef de Partie. Train and guide commis chefs and junior team members. Contribute to menu development and provide input on new recipes. Handle equipment and tools safely, ensuring proper maintenance. Requirements: Culinary qualification or equivalent experience. Prior experience in a similar role or kitchen setting. Ability to work under pressure and in a fast-paced environment. Strong teamwork and communication skills. Passion for food quality and presentation. Skills: Expertise in a specific kitchen section (e.g., sauces, pastries, grill). Knowledge of kitchen health and safety regulations. Creativity and attention to detail. This role is ideal for someone looking to grow into a Chef de Partie position. Educational Qualification: Diploma or Certificate in Culinary Arts / Hotel Management from a recognized institute. Additional training in Continental Cuisine is a plus. Experience: Minimum 1-2 years of experience in a similar role in a 3-star or 5-star hotel or reputed restaurant. Hands-on experience in continental hot kitchen (pasta, grill, sauces, etc.).

Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage department s profit. To ensure that the preparation and presentation of food complies with the standards. To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Diploma or Degree in Hotel Management.

Food & Beverage Planning Assist the Hotel Manager to plan, forecast and budget the revenues and costs for department. Ensure that the company and statutory hygiene standards are maintained in all areas of the department. Assist the Hotel Manager to organize food festivals and also develop guest loyalty and retention programmes. Ensure to be fully conversant with all statutory requirements regarding food and beverage operations. Financial Management Assist the Hotel Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems. Prepare and submit in the required format all information necessary for budgeting timeously and accurately. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits Bachelors of Hotel Management and MBA

We are seeking a skilled and dedicated Commis I - Tandoor to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will specialize in tandoor cooking techniques and contribute to the preparation of authentic Indian cuisine. Assist in the preparation and cooking of tandoor dishes, ensuring high-quality and consistent results Maintain and operate the tandoor oven, adhering to safety protocols and cooking standards Stock and organize ingredients for tandoor dishes, ensuring freshness and quality Collaborate with kitchen staff to coordinate meal preparation and timing Follow recipes and portion controls to minimize waste and maintain food costs Maintain a clean and sanitary work environment, adhering to food safety and hygiene standards Assist in inventory management and stock rotation for tandoor-related ingredients Participate in menu development and suggest improvements for tandoor dishes Support other kitchen areas as needed during peak hours Attend team meetings and training sessions to enhance culinary skills and knowledge Degree or Diploma in Hotel Management or relevant culinary field Proven experience in tandoor cooking techniques and Indian cuisine In-depth knowledge of food safety and hygiene standards (HACCP) Familiarity with kitchen equipment, especially tandoor ovens Understanding of fire and life safety procedures in a commercial kitchen setting Strong teamwork and communication skills Ability to work efficiently in a fast-paced environment Physical stamina and dexterity to handle long hours of standing and cooking Attention to detail in food preparation and presentation Willingness to learn and adapt to new culinary techniques and recipes Flexibility to work various shifts, including weekends and holidays

The Director of Revenue Management is responsible for leading the hotel Commercial Strategy team in determining strategic vision. The DRM establishes goals and implements tactical efforts, with the goal of promoting revenue growth generation among key customer segments and revenue centers, and supporting the hotels brand positioning and image. The role is responsible for data quality and analysis, providing gathered intelligence, and recommending revenue and e-commerce strategies to the Commercial Strategy team, as well as other corporate and ownership entities. In addition, the role ensures that inventory allocation and pricing parameters are positioned to support the overall revenue goals of the hotel, while assisting all stakeholders in maximizing profit. The role identifies and mentors RM talent in the hotel. Responsibilities Leads strategic planning and collaborates with all hotel profit generation teams to actively seek opportunities to drive incremental profit for Rooms, Restaurants, Spas, and other revenue streams. Effectively communicates a compelling Total Hotel Profit Optimization vision to all relevant property leaders, fosters Revenue Management Culture within the revenue generating departments of the hotel and teaches RM concepts within the hotel. Leverages Revenue Management analytics, technologies, processes, tools, and training programs to optimize hotel profits. Creates short- and long-term forecasts, that yield the best decisions on pricing and yielding tactics Participates in the annual budget process and produces long term projections, as required. Actively participates in ownership conversations and presentations. Monitors relevant economic, market, and competitive set indicators to derive insight-led profit generation strategies. Chairs and prepares materials for the weekly Revenue Management Meetings, following Brand guidelines. Maximizes room revenue contribution through a thorough understanding of all booking channels and management of inventory and rate therein. Optimizes pricing, promotions, and availability strategies through definition and management of all rates, rate levels, stay restrictions and other tactics, which are congruent with demand factors to target the most profitable customer segments to maximize profits. Directs and manages all channel distribution strategies. Evaluates new business opportunities related to booking channels. Collaborate with the Marketing team to execute, measure, evaluate and improve digital marketing efforts, to support the hotel strategic marketing plans working within the established budgets. Together with the Marketing team, manages performance reviews with OTA/CTO partners, keeping up-to-date on each partner s distribution options and extranet maintenance, to ensure optimal display of the hotel. Evaluates extranet enhancements. System owner for RMS, CRS (ORS and TARS), Rate shopping system, TravelCLICK products and hotel specific platforms. Responsible for data quality and system hygiene, following Accor standards, recommendations and procedures. Oversees content management in all electronic channels, liaises with hotel Marketing team to ensure regular updates of images and descriptions of hotel, room brands, outlets and services are completed. Oversees relationship with GRC and Distribution services teams. Maintains relationships with local market competitors to keep informed of trends and news. Motivate, lead, coach and manage all aspects of team members performance towards achieving exceptional guest service and employee satisfaction results. Masters degree in Hotel Management, Accounting, Finance, or Mathematic preferred. Relevant experience in Revenue Management.

Knowledge & Experience in south Indian Cuisine mandatory. We are looking for a candidate with expertise in South Indian Cuisine .Multicuisine experience is added advantage The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow heartist The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP. Experience in South Indian Cuisine Apprenticeship or any other culinary certificate/diploma an advantage Creative and passionate about food and customer service Excellent time & task management skills Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player.

Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Degree or Diploma in Hotel Management

Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Mercure s 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 Executive Chef, Sous Chef & Chef De Partie in all phases of the kitchens operations. Ensure HACCP procedures are followed and clear records are kept at all times. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Ensure to contribute to achieve the objectives set within the Culinary department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Assistant Manager - Outlet, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Executives and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef. Handle additional responsibilities as and when delegated by the Management. Diploma / Degree in Hotel Management or any other equivalent qualifications.

Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. Handle additional responsibilities as and when delegated by the Management. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations Your experience and skills include: Ability to work cohesively and collectively as part of a team Diploma /Degree in Hotel Management. 5 years industry experience in upmarket brands with minimum 1 year of experience in similar role. Strong Operational/Technical Knowledge. Ability to work well under pressure in a fast paced environment

We are seeking an exceptional Butler Manager to join our prestigious hotel in Udaipur, India. As the Butler Manager, you will lead a team of highly skilled butlers, ensuring the delivery of world-class service to our discerning guests. This role requires a consummate professional with a keen eye for detail and a passion for exceeding customer expectations. Oversee and manage the butler team, ensuring the highest standards of service are consistently met Develop and implement training programs to enhance the skills and knowledge of the butler staff Coordinate with other departments to ensure seamless guest experiences Personally attend to VIP guests and handle special requests Manage butler schedules and assignments to optimize service delivery Conduct regular performance evaluations and provide constructive feedback to team members Ensure compliance with all safety and emergency procedures Maintain accurate records of guest preferences and special requirements Implement innovative service initiatives to enhance guest satisfaction Monitor and manage inventory of butler supplies and equipment Act as a liaison between guests and other hotel departments to resolve any issues promptly Uphold the hotels standards of etiquette, grooming, and professional conduct Create "magic" moments for guests by anticipating their needs and delivering proactive, personalized service Bachelors degree in Hospitality Management or related field; degree from a School for Tourism & Hotel Management preferred Minimum of 5 years of experience in luxury hospitality, with at least 2 years in a managerial role Proven track record of managing and mentoring a team of butlers Exceptional interpersonal and communication skills, with the ability to interact effectively with guests, staff, and management Fluency in English; knowledge of additional languages is a significant asset Extensive knowledge of high-end hospitality etiquette and protocols Strong leadership skills with the ability to motivate and inspire team members Excellent problem-solving abilities and decision-making skills Proficiency in Microsoft Office suite and property management systems Ability to work efficiently in a fast-paced, dynamic environment Flexibility to work varied hours, including nights, weekends, and holidays Physical stamina to stand for extended periods and move around the property Impeccable grooming and professional presentation Familiarity with local culture and customs of Udaipur and surrounding regions Knowledge of first aid and emergency procedures Ability to maintain confidentiality and handle sensitive information with discretion

Job Summary: The Bar Executive is responsible for managing the daily operations of the bar, ensuring high standards of customer service, beverage quality, and hygiene. They lead the bar team, oversee inventory, manage costs, and ensure guests have a memorable experience. Key Responsibilities: Oversee the day-to-day operations of the bar. Ensure consistent quality of cocktails, mocktails, and other beverages. Train, supervise, and schedule bartenders and bar attendants. Maintain inventory of bar stock and ensure proper storage and stock rotation. Monitor and control wastage, breakage, and pilferage. Handle guest complaints and queries promptly and professionally. Ensure compliance with health, safety, and hygiene standards. Prepare sales reports and assist in achieving revenue targets. Coordinate with suppliers for timely delivery and quality of bar items. Create seasonal drink menus and introduce new beverage concepts. Degree or diploma in Hotel Management or equivalent. Minimum 2-3 years of experience in a similar role. Strong knowledge of wines, spirits, and mixology. Excellent leadership and customer service skills. Good communication in English and local language.

Management of proactive and reactive sales activity in ensuring unparalleled service of Accor new and existing customers. Driving property sales objectives within all the segments Implement an effective LNR contracting & RFP process ensuring measurement of performance and account alignment. Determines and executes sales budgets, in conjunction with Director of National Sales Ensure Accor corporate terms and conditions are implemented for corporate agreements as per approval of the hotel management. Ensure Accor Hotels Meetings & Events contracts terms and conditions are implemented per approval of the hotel management. Regular meetings with Key clients to strengthen relationships & align strategies Profiling Accor Ambassador Program - educating about Accor, its brands, Network strength, ALL, offers, & commission settlement process Host and represent Accor at network events (sometimes outside of normal office hours), profiling the relevant hotels and management. Monitor competitors within the region and assess relevance to current selling strategies. Achievement of the objectives of the region as outlined in Commercial strategy Enlist activity report, detailing new business calls, leads and opportunities in the Accor ANAIS tool, Connex conversions. Bachelor Degree in Hotel Management / Business Administration Minimum of 6 to 8 years of relevant experience in the hotel industry Strong user knowledge of Microsoft Office Suite Knowledge of Salesforce tool Anais, Cvents & Connex

You will be responsible for creating and implementing strategic sales plans, setting achievable targets, and ensuring their successful execution to drive revenue growth. Identifying opportunities for process optimization, implementing best practices, and driving innovation in sales strategies to stay ahead of the competition. Solicit new and existing accounts to meet and exceed revenue goals through telephone prospecting, outside sales calls, site inspections and written communication. Direct all Sales operations for the hotel to maximize revenue opportunities for all segments and channels. Establish and grow our market share by developing and maintaining relationships with all clients. Engaging with clients, understanding their needs, providing product demonstrations, and offering technical solutions to meet customer requirements. Remain up to date with regional and international developments and convert these into sales opportunities. Maintain a complete knowledge of all the services the hotel provides so as to conduct successful sales To maintain complete and supported records of all sales agreements, contract and quotes for the hotel as per Novotel Makassar Grand Shayla Policies and Procedures. Preferably Bachelor s Degree and/or Hotel Management degree. Minimum of 2 years in a similar capacity with proven records. Knowledge of hotel features, benefits, and competing hotels within the market. Strong interpersonal and problem solving abilities. Excellent written and verbal communication skills.

We are seeking a dynamic and customer-oriented Assistant Manager Guest Service to join our team in Coimbatore, India. In this role, you will be responsible for maintaining high-quality guest services and assisting the Guest Service Manager in overseeing the daily operations of our hotels front-of-house services. Ensure exceptional guest experiences by maintaining high standards of service in areas such as arrivals, departures, rooming, and special requests Assist in optimizing hotel occupancy and room rates to maximize revenue Handle guest complaints professionally and effectively, ensuring prompt resolution Support the Guest Service Manager in operating a highly proficient and productive guest services department Conduct and assist in training programs for the Guest Service team Collaborate with other departments to ensure seamless guest experiences Implement and maintain standard operating procedures for the guest service department Monitor and improve systems and procedures to enhance operational efficiency Assist in managing reservations and coordinating with housekeeping for room readiness Contribute to sales efforts by promoting hotel services and special offers Ensure compliance with health and safety regulations Participate in departmental meetings and continuous improvement initiatives Proven experience in guest services or hospitality industry, preferably in a supervisory role Strong understanding of hotel operations, including front desk, reception, cashiering, and reservations Excellent customer service skills with a focus on guest satisfaction Demonstrated leadership abilities and experience in training and developing team members Strong problem-solving skills and ability to handle guest complaints effectively Proficiency in hotel management software and reservation systems Excellent communication and interpersonal skills Ability to multitask and work efficiently in a fast-paced environment Detail-oriented with strong organizational skills Sales-oriented mindset with the ability to upsell hotel services Flexibility to work varying shifts, including weekends and holidays Knowledge of health and safety regulations in the hospitality industry Familiarity with the local area and attractions in Coimbatore is a plus

Operations Ensures guests are well looked after, from the moment they arrive to the time they leave Enquires whether guests are satisfied with the IRD experience Offers attentive service to guests, adapting to any constraints Establishes good relations with guests, offering advice and fostering customer loyalty Ensures guests are well looked after, from the moment they arrive to the time they leave Enquires whether guests are satisfied with the IRD experience Offers attentive service to guests, adapting to any constraints Establishes good relations with guests, offering advice and fostering customer loyalty Financial Takes part in inventories and manages stocks under his/her responsibility Increases revenue for the point of sale through additional sales techniques Prepares and analyses financial reports/results and implements corrective actions as necessary Manages the outlet cost in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality. Ensures strict adherence to Outlet Internal bill settlement policy, as per the company/hotel guidelines. Other Responsibilities Maintain complete knowledge of all food & beverage services, contents &preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Main Complexity/Critical issues in the Job Managing multiple events with highest levels of proficiency. Degree in Hotel Management/ any other graduate Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint

Front Office Operation Conduct daily briefings, Trainings and ensure that all pertinent information is well received by team members Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met Review, analyze and suggest improvement of work flow and standards at the Front Desk Analyze rate variance report to ensure rooms revenue control, approve discounts and rebates Communicate with Front Office Manager on all matters regarding guest services & hotel operations Ensure documentation of all guest related issues using the logbook Sign media and supervise shift handover procedures Coordinate and communicate with other hotel departments as required regarding general administration and operations issues Provide management presence at all times by assisting with the handling of guests needs and complaints tactfully and efficiently Assist Guest Relations in greeting, rooming, and sending off guests Inspect front of house and back of house regularly for cleanliness and orderliness Ensure that front line staff complies with marketing techniques and maximizes sales Check billing instructions, monitor guest credit and act upon any discrepancies Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates Ensure procedures of On-Call Valet Desks and driveways are manned at all times and run efficiently Ensures the Safety, Security and Loss Control policies and procedures are compiled with at the lobby and driveway. Handle and manage hotel emergencies. Conduct Night Audit Process for hotel. Monitoring and guiding the daily tasks of front office associates work. Team Management Provide department orientation and training of the hotel service standards, procedures and programs Constantly monitor team members appearance, attitude and degree of professionalism Motivate and provides a work environment which brings out the best in team members Other Responsibilities Maintain complete knowledge of all food & beverage services, outlets and hotel services/features Be fully conversant with hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Degree or diploma in Hotel Management

Responsible for maintaining high quality of guest services primarily in the areas of arrivals, departures, rooming, food & services and special needs and enquiries that guests may have during their stay. Responsible for optimizing hotel occupancy, room rate, handling guest complaints professionally and effectively. To assist the Guest Service Manager to operate a highly proficient and productive guest services of the hotel. Responsible for sales according to hotel task . KEY TASKS EXPECTED RESULTS Duties Must have a thorough working knowledge of the operations to include the front desk, reception/cashiering procedures, reservations and outlet services. Must have strong understanding of the functions of each department of the hotel, physical layouts of the hotel facilities, the key personnel and their roles, daily functions and special events, and conventions and groups currently in the house and due to arrive. Assists in conducting training for all Guest Service team. Assists Guest Service Manager in formulating new procedures and directives in order to continue improve the Department. Responsibilities Assist the Guest Service Manager in the following: Establish on-going On Job Training Programs within the department. Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carries out their duties. Openly communicate with staff ensuring regular briefings occur and all relevant information is passed on. Systems & Procedures Log and inform Guest Service Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures. Follow policies and procedures outlined in the Departmental Service Standards / Procedures Manual. Complete all duties, and ensure a concise hand over Health & Safety Use safe manual handling techniques, practice safe work habits, wear protective clothing provided where necessary and take a consultative role in assisting and maintaining a clean, tidy work area and a healthy and safe working environment. Maintain procedures to minimize our impact on the environment and prevent pollution. Report any health or safety hazards, faults, repairs, cleaning needs and accidents to your Manager. Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Manager. Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturer s specifications. Be fully conversant with departmental fire and evacuation procedures. Customer Service Provide efficient, friendly and professional service to all guests. Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction. Take initiative to ensure that interactions with our customers (internal or external) are positive and productive; call your Manager if difficulties arise. Work together with trust so that colleagues and management meet the goals of the department/Hotel. Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency. Take every opportunity to be a salesperson by active selling of special promotions and facilities available within the Hotel. Other Take responsibility to ensure all required tasks are completed accurately and within given time frames. Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required. Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization. Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. Any other reasonable request within your range of competence as required by your Hotel Management.

Assist in developing and executing sales strategies to generate business from corporate, MICE, and travel trade segments. Conduct regular sales calls, client meetings, and property site inspections. Maintain a database of existing and potential clients and ensure regular follow-ups. Support in preparing proposals, contracts, and presentations for clients. Work closely with operational teams to ensure successful execution of client requirements. Track and report on sales activities, revenue performance, and market trends. Represent the hotel at networking events, trade shows, and promotional activities. Coordinate with the Sales Manager to achieve monthly and quarterly sales targets. Educational: Bachelors degree or diploma in Hotel Management, Sales, or Business Administration. Experience: 2-4 years of experience in hotel sales or a similar role, preferably in a branded property.