Position Suumary: The position is responsible for the efficient rooming of hotel guests. Extends special assistance to VIP guests on their stay at the hotel such as facilitating check-in and check-out, arranging transportation requirements and attending to special requests and queries. ESSENTIAL FUNCTIONS: Pre-blocks/pre-registers all guests to facilitate check in on arrival at the hotel. Pre-assigns rooms and accommodates special guest requests whenever possible. Greets and welcomes hotel guests. Sell, registers and assigns rooms to incoming guests ensuring that registration cards are properly accomplished. Maintains guest history file of all guest as reference for their preference, special requests, and room rates during their last stay at the hotel. Stays up-to-date on room rates, packages, and special promotions. Has an accurate awareness of building and room locations, types of rooms, room features and amenities. Makes same-day and future reservations when necessary. Knows cancellation and deposit procedures. Processes and posts charges and settlements in a timely manner. Blocks off rooms for confirmed reservation based on Room Reservation form. Takes note of reservation details such as floor request, room category, and other amenities. Coordinates with Housekeeping for their immediate set-up or cleaning of vacant rooms to be occupied by guests who have already checked-in. Performs cashiering procedure: posting of charges, check-out and collecting payment. Attends to guest, check outs in a friendly and professional manner. Presents statements of charges to departing guests and receive payment. Uses proper telephone etiquette and always takes proper and complete messages. Keeps updated on current hotel happenings by reading all front desk logs and memos. Be aware of daily activities and meetings taking place at the hotel.Attends to guest complains, inquiries and requests. Refers problems to superior whenever necessary. Prepares requisition for supplies. Prepares the registration form, and key for the arrival of the day. Update guest profile. Keeps the reception area neat and professional in appearance. Manages front desk area and monitor the telephone console. Prepare & submit C forms in timely manner. Issue liquor permits & new sim card letter with proper record verifications. Check hotel vehicle for guest use & ensure they are as per standard. Promotes and maintains good public relation with Travel Agencies, Commercial Accounts and Government Offices if applicable. Notes requests for wake up calls, transport arrangements and other general inquiries. Responsible for heritage walk & its transportation. Make an alternative arrangement in case of cancel heritage walk. Communicates with other departments regarding group and VIP check-ins. Handles inquiries for group or company reservation and gets detail for function requirement. Performs all assigned duties efficiently, technically correct, follows Company policies, rules and regulations, requests of Superiors, adheres to procedures and achieve a high standard leading to total guest and Company satisfaction. Updates oneself and follow security/fire/safety procedures according to Company’s rules and regulations. Ensures that all employees have a complete understanding of and adhere to the hotel policies relating to Fire, Hygiene, Health and Safety. Attends departmental meeting and training when requested. Up sale and cross market all hotel product and services. Performs other duties that may be assigned by immediate superiors from time to time. Education: A bachelor’s degree preferably in Hotel and Restaurant Management Knowledge: Front Office Policies and Procedures Service and Product Knowledge Cashiering Basic Accounting Principles PMS, PABX, Fax and Telephone Functions Hotel Management System Skills: Numerical skills Computer skills Report writing skills Communication skills Interpersonal skills ATTRIBUTES: Courteous Cooperative Reliable Can work in a multi-racial and cross-cultural environment Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Commuter assistance Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Ahmedabad, Gujarat: Reliably commute or planning to relocate before starting work (Required) Education: Diploma (Preferred) Experience: total work: 1 year (Preferred) Language: Hindi (Preferred) English (Preferred)

Job Description: Manage daily accounting operations including accounts payable/receivable, ledger entries, and bank reconciliations. Prepare financial statements, profit & loss reports, budgets, and cash flow forecasts. Monitor cost control, revenue tracking, and ensure compliance with tax regulations and hotel accounting standards. Handle audits, statutory filings, and maintain accurate records of all financial transactions. Coordinate with departments for budget planning, financial analysis, and expense optimization. Job Types: Full-time, Permanent Pay: From ₹25,000.00 per month Benefits: Commuter assistance Food provided Leave encashment Paid sick time Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Location: Ahmedabad, Gujarat (Required) Work Location: In person Expected Start Date: 16/06/2025

Job Title: Guest Relations Executive – F&B Location: Ahmedabad Department: Food & Beverage Service Reports To: Restaurant Manager / F&B Manager Employment Type: Full-Time Position Summary: The Guest Relations Executive – F&B plays a key role in delivering exceptional dining experiences at The House of MG. As the first point of contact for guests in our restaurants, you will be responsible for providing warm, gracious, and personalized service. You will ensure every guest is welcomed with care, supported throughout their dining journey, and leaves with a lasting impression of our heritage hospitality. This position requires excellent interpersonal skills, a guest-centric attitude, and a deep understanding of food and beverage service standards. Key Responsibilities:  Greet and welcome guests with warmth and professionalism, creating a memorable first impression.  Escort guests to their tables and manage seating arrangements based on reservations and availability.  Build strong guest relationships by understanding preferences and providing tailored service.  Collaborate with service and kitchen teams to ensure seamless and timely service.  Handle guest inquiries, requests, and complaints with courtesy, discretion, and prompt resolution.  Promote restaurant offerings, including signature dishes, seasonal menus, and special promotions.  Maintain accurate reservation records and manage VIP, loyalty, and repeat guest profiles.  Collect guest feedback, report key insights, and support continuous service improvement.  Coordinate with other departments (e.g., Front Office, Housekeeping) to fulfil guest needs.  Assist in training service staff on guest interaction, communication, and service etiquette.  Uphold the heritage values, ambiance, and unique guest experience standards of The House of MG. Key Skills & Competencies:  Excellent communication and interpersonal abilities  Warm, approachable, and service-driven personality  Strong sense of grooming, etiquette, and presentation  Ability to multitask and stay organized in a fast-paced environment  Familiarity with F&B menus, reservation systems, and service protocols  Fluency in English; knowledge of local or international languages is a plus Qualifications:  Diploma or Degree in Hotel Management from a recognized institute Experience Required:  Minimum 2 years of experience in Guest Relations or Front-of-House F&B service in a reputed hotel or restaurant  Prior experience in a heritage, luxury, or boutique hotel environment is highly desirable Experience: Minimum 02 years as GRE Education: Degree/Dip. In HM Age: Below 35 years

Position: Compliance & Training Executive Key Responsibilities:  ISO Compliance & Documentation  Should have good control on ISO documents and systems.  Implement corrective actions for non-compliance issues.  Performance Evaluation & Audits  Assist the consultant trainer in quantitative and qualitative performance reviews.  Conduct monthly inter-departmental audits to measure SOP adherence.  Provide reports on audit findings and corrective measures.  Guest Experience & Service Quality  Improve guest feedback and ratings through SOP enforcement.  Training & Reporting  Train department heads and staff on ISO documentation and compliance.  Prepare weekly and monthly compliance reports for management.  Ensure timely documentation updates across departments.  Key Performance Indicators (KPIs)  ISO Certification within 3 months with minimal compliance issues.  100% completion of monthly inter-departmental audits with performance reports.  Improved guest feedback scores and reduced complaints.  Consistent SOP adherence and reduced operational errors. Experience: Minimum 05 years of experience Education: Graduate/Postgraduate in any field Age: Below 40 years

Job Title: Site Supervisor Location : Alibag - Maharatra Department: Projects / Site Operations Reports To: Project Manager / Site In-Charge Experience Required: Minimum 10 years Qualification: Diploma in Engineering -Civil Software Skills: Working knowledge of AutoCAD is mandatory Key Responsibilities:  Supervise day-to-day site activities to ensure timely and quality execution of work as per project plans.  Coordinate with contractors, vendors, and project teams for smooth execution of civil, structural,  Read and interpret construction drawings, plans, and specifications.  Ensure all work is carried out as per safety guidelines and regulatory norms.  Monitor and report progress to the Project Manager on a daily and weekly basis.  Maintain site records including material usage, manpower deployment, and daily work progress.  Prepare and maintain quality checklists and ensure compliance with QC/QA standards.  Assist in resolving technical issues on-site and suggest improvements in design or execution.  Coordinate with design and planning teams to verify and update AutoCAD drawings.  Verify contractor bills and measurements before submission for payment. Key Skills & Competencies:  Strong knowledge of construction methods and material specifications.  Ability to read and modify AutoCAD drawings as needed.  Excellent site supervision, team coordination, and reporting skills.  Familiar with construction safety standards and practices.  Problem-solving skills and ability to manage pressure and deadlines. Preferred Industry Background:  Construction / Real Estate  Infrastructure Projects  Hotels, Commercial, or Industrial Projects

Job Title: Assistant Manager – Admin & Accounts Reporting To: Admin Manager/Management Location: House of MG Job Summary: As the Assistant Manager – Admin & Accounts, you will support the smooth functioning of administrative and financial operations across the organization. You will be responsible for handling daily accounting tasks, documentation, audits, and government compliances while also managing key administrative areas including legal, security, transportation, office management, and vendor coordination. This dual-role position requires meticulous organization, regulatory knowledge, and the ability to manage multiple responsibilities simultaneously. Key Responsibilities: 1. Financial Operations & Accounting  Manage day-to-day accounting transactions including cash, bank, and petty cash reconciliations.  Monitor revenue streams and maintain up-to-date records.  Track real-time inventory in collaboration with the store and procurement teams.  Assist in invoice processing, vendor payments, and expense controls. 2. Compliance & Audit Support  Support quarterly and annual closing of accounts.  Assist in preparation and timely filing of GST, TDS, Income Tax, and other returns.  Coordinate with internal and statutory auditors during audits.  Maintain statutory compliance documentation. 3. Administration & Office Management  Manage general office administration including procurement, supplies, and utilities.  Supervise transportation and maintenance of vehicles and drivers.  Oversee contracts, lease agreements, licenses, and ensure renewals and legal compliance.  Support management in administrative tasks and special projects. 4. Legal & Government Liaison  Liaise with legal advisors and ensure compliance with applicable laws and regulations.  Coordinate with government departments for licenses, permits, subsidies, and other regulatory matters.  Ensure the hotel receives tourism-related benefits and subsidies. 5. Security & Facility Maintenance  Oversee security systems and protocols in coordination with vendors.  Assist in managing preventive maintenance contracts and compliance with service-level agreements. 6. Cost Control & MIS Reporting  Assist in budget preparation and expenditure tracking.  Prepare and maintain basic MIS reports and summaries for management.  Highlight cost-saving opportunities across departments. 7. SOPs, Policies & Record Management  Implement standard operating procedures for admin and accounts processes.  Maintain physical and digital records of contracts, insurance, legal files, and financial documents. 8. Code of Conduct & Insurance  Ensure adherence to company HR and code of conduct policies.  Maintain records related to asset insurance and ensure timely renewals. Experience: Minimum 05 years of experience Education: Graduate Age: Below 45 years

Job Title: Guest Relations Executive – F&B Location: Ahmedabad Department: Food & Beverage Service Reports To: Restaurant Manager / F&B Manager Employment Type: Full-Time Position Summary: The Guest Relations Executive – F&B plays a key role in delivering exceptional dining experiences at The House of MG. As the first point of contact for guests in our restaurants, you will be responsible for providing warm, gracious, and personalized service. You will ensure every guest is welcomed with care, supported throughout their dining journey, and leaves with a lasting impression of our heritage hospitality. This position requires excellent interpersonal skills, a guest-centric attitude, and a deep understanding of food and beverage service standards. Key Responsibilities:  Greet and welcome guests with warmth and professionalism, creating a memorable first impression.  Escort guests to their tables and manage seating arrangements based on reservations and availability.  Build strong guest relationships by understanding preferences and providing tailored service.  Collaborate with service and kitchen teams to ensure seamless and timely service.  Handle guest inquiries, requests, and complaints with courtesy, discretion, and prompt resolution.  Promote restaurant offerings, including signature dishes, seasonal menus, and special promotions.  Maintain accurate reservation records and manage VIP, loyalty, and repeat guest profiles.  Collect guest feedback, report key insights, and support continuous service improvement.  Coordinate with other departments (e.g., Front Office, Housekeeping) to fulfil guest needs.  Assist in training service staff on guest interaction, communication, and service etiquette.  Uphold the heritage values, ambiance, and unique guest experience standards of The House of MG. Key Skills & Competencies:  Excellent communication and interpersonal abilities  Warm, approachable, and service-driven personality  Strong sense of grooming, etiquette, and presentation  Ability to multitask and stay organized in a fast-paced environment  Familiarity with F&B menus, reservation systems, and service protocols  Fluency in English; knowledge of local or international languages is a plus Qualifications:  Diploma or Degree in Hotel Management from a recognized institute Experience Required:  Minimum 2 years of experience in Guest Relations or Front-of-House F&B service in a reputed hotel or restaurant  Prior experience in a heritage, luxury, or boutique hotel environment is highly desirable Experience: Minimum 02 years as GRE Education: Degree/Dip. In HM Age: Below 35 years

Position: Compliance & Training Executive Key Responsibilities:  ISO Compliance & Documentation  Should have good control on ISO documents and systems.  Implement corrective actions for non-compliance issues.  Performance Evaluation & Audits  Assist the consultant trainer in quantitative and qualitative performance reviews.  Conduct monthly inter-departmental audits to measure SOP adherence.  Provide reports on audit findings and corrective measures.  Guest Experience & Service Quality  Improve guest feedback and ratings through SOP enforcement.  Training & Reporting  Train department heads and staff on ISO documentation and compliance.  Prepare weekly and monthly compliance reports for management.  Ensure timely documentation updates across departments.  Key Performance Indicators (KPIs)  ISO Certification within 3 months with minimal compliance issues.  100% completion of monthly inter-departmental audits with performance reports.  Improved guest feedback scores and reduced complaints.  Consistent SOP adherence and reduced operational errors. Experience: Minimum 05 years of experience Education: Graduate/Postgraduate in any field Age: Below 40 years

Designation: Accounts & Finance Head (Non-Operation) Reporting To: Management Head of Finance and Accounts Key Responsibilities: 1. Financial Operations & Control  Supervise daily accounting operations across all departments.  Maintain tight control over all cash & bank transactions, petty cash, and real-time store inventories.  Track and reconcile all revenue streams  Enforce discipline in documentation and approval workflows across finance. 2. Finalisation of Accounts & Compliance  Finalise the books of accounts quarterly and annually for each entity.  Ensure timely filing of Income Tax returns, TDS, GST, and other statutory filings.  Prepare for and manage internal and statutory audits across businesses.  Address all official queries, notices, and communications from government authorities and auditors promptly and appropriately. 3. Cost Control & Efficiency  Monitor department-level costs and implement controls to minimise waste and inefficiencies.  Conduct variance analysis and create actionable cost-saving strategies.  Track cost heads for stores, procurement, services, and labour, ensuring budget alignment. 4. Financial Planning & MIS  Prepare budgets and rolling forecasts for each business unit and entity.  Track performance against financial targets and highlight deviations with corrective suggestions.  Generate MIS reports, performance dashboards, and projected cash flows for the promoter and leadership team. 5. Treasury & Banking Management  Oversee cash flow management and maintain sufficient liquidity across businesses and trusts.  Handle banking operations, including FDs, overdrafts, and reconciliation of multiple bank accounts.  Consolidate and supervise treasury operations of all group entities 6. Statutory & Regulatory Oversight  Ensure full compliance with Income Tax, Companies Act, GST, FCRA (where applicable), and Shops & Establishments Act.  Liaise with external auditors, tax advisors, legal consultants, and government departments.  Represent the organisation in audits, inspections, and assessments.  Close audit findings and institutionalise process improvements. 7. Systems, SOPs & Team Management  Lead the finance team with clarity of roles, delegation, and training.  Oversee financial software to ensure real-time and accurate data.  Establish and maintain clear SOPs for procurement, billing, approvals, and inventory control. 8. Strategic Financial Support  Serve as a trusted financial advisor to the promoter group.  Support the structuring of investments, real estate, and inter-entity transactions.  Manage financial governance of the trusts, foundations, and personal accounts with confidentiality and integrity. Experience- 10 years of proven experience in Accounts & Finance Age- Below 50 years Gender - Male Education- Graduate

POSITION SUMMARY: Reports To : Managing Director The General Manager is responsible for overseeing all aspects of hotel operations to ensure exceptional guest experiences, efficient management of resources, and profitability and to focus on building and maintaining strong relationships with guests to enhance their satisfaction and loyalty. Key Responsibilities: 1. Operational Management: · Oversee day-to-day operations of the hotel, including front desk, housekeeping, maintenance, food and beverage, and other departments. · Develop and implement operational policies and procedures to ensure smooth functioning and adherence to quality standards. · Monitor key performance indicators (KPIs) such as occupancy rates, average daily rate (ADR), revenue per available room (RevPAR), and guest satisfaction scores, and take corrective actions as necessary. 2. Customer Relationship Management : · Utilize CRM principles and strategies to enhance guest experiences and foster loyalty. · Train and mentor staff in customer service best practices, emphasizing personalized interactions and anticipating guest needs. · Implement guest feedback mechanisms and analyze data to identify areas for improvement and implement solutions. · Cultivate relationships with repeat guests, VIPs, and corporate clients to enhance loyalty and drive revenue. 3. Financial Management : · Develop annual budgets and forecasts in collaboration with the finance department. · Monitor financial performance against budget and take proactive measures to control costs and optimize revenue. · Negotiate contracts with vendors and suppliers to ensure cost-effective procurement of goods and services. · Review and approve expenditures, invoices, and payroll to ensure accuracy and compliance with budgetary constraints. 4. Staff Management and Development : · Recruit, train, and supervise department heads and other key personnel. · Foster a positive work environment that promotes teamwork, professionalism, and employee growth. · Conduct regular performance evaluations and provide constructive feedback and coaching to staff. · Address employee concerns and grievances in a timely and fair manner. 5. Quality Assurance and Compliance : · Ensure compliance with all relevant laws, regulations, and industry standards, including health and safety regulations. · Conduct regular inspections of the property to ensure cleanliness, maintenance, and adherence to brand standards. · Implement quality assurance programs and initiatives to continuously improve service delivery and guest satisfaction. Essentials:- · Bachelor's degree in hospitality management, business administration, or a related field; Master's degree preferred. · Proven experience in hotel management, with a background in customer relationship management or guest services. · Strong leadership skills with the ability to inspire and motivate a diverse team. · Excellent communication and interpersonal skills, with a focus on building rapport and relationships with guests and staff. · Solid understanding of hotel operations, financial management, and industry trends. · Proficiency in hotel management software and Microsoft Office · F&B Background. With 12 years of experience in leadership position. Job Types: Full-time, Permanent Pay: Up to ₹150,000.00 per month Benefits: Commuter assistance Food provided Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Language: Gujarati (Required) Hindi (Required) English (Required) Location: Lal Darwaja, Ahmedabad, Gujarat (Required) Work Location: In person Expected Start Date: 01/08/2025

Job Description Designation: Accounts & Finance Head (Non-Operation) Reporting To: Management Key Responsibilities: 1. Financial Operations & Control Supervise daily accounting operations across all departments. Maintain tight control over all cash & bank transactions, petty cash, and real-time store inventories. Track and reconcile all revenue streams Enforce discipline in documentation and approval workflows across finance. 2. Finalisation of Accounts & Compliance Finalise the books of accounts quarterly and annually for each entity. Ensure timely filing of Income Tax returns , TDS , GST , and other statutory filings . Prepare for and manage internal and statutory audits across businesses. Address all official queries, notices, and communications from government authorities and auditors promptly and appropriately. 3. Cost Control & Efficiency Monitor department-level costs and implement controls to minimise waste and inefficiencies. Conduct variance analysis and create actionable cost-saving strategies. Track cost heads for stores, procurement, services, and labour, ensuring budget alignment. 4. Financial Planning & MIS Prepare budgets and rolling forecasts for each business unit and entity. Track performance against financial targets and highlight deviations with corrective suggestions. Generate MIS reports , performance dashboards , and projected cash flows for the promoter and leadership team. 5. Treasury & Banking Management Oversee cash flow management and maintain sufficient liquidity across businesses and trusts. Handle banking operations, including FDs, overdrafts, and reconciliation of multiple bank accounts. Consolidate and supervise treasury operations of all group entities 6. Statutory & Regulatory Oversight Ensure full compliance with Income Tax , Companies Act , GST , FCRA (where applicable), and Shops & Establishments Act . Liaise with external auditors, tax advisors, legal consultants, and government departments. Represent the organisation in audits, inspections, and assessments. Close audit findings and institutionalise process improvements. 7. Systems, SOPs & Team Management Lead the finance team with clarity of roles, delegation, and training. Oversee financial software to ensure real-time and accurate data. Establish and maintain clear SOPs for procurement, billing, approvals, and inventory control. 8. Strategic Financial Support Serve as a trusted financial advisor to the promoter group. Support the structuring of investments, real estate, and inter-entity transactions. Manage financial governance of the trusts , foundations , and personal accounts with confidentiality and integrity. Job Types: Full-time, Permanent Pay: Up to ₹100,000.00 per month Benefits: Commuter assistance Food provided Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Language: Gujarati (Required) Hindi (Required) English (Required) Location: Lal Darwaja, Ahmedabad, Gujarat (Required) Work Location: In person Expected Start Date: 01/08/2025

Job Title: Restaurant Manager Location: The House of MG, Ahmedabad, Gujarat Department: Restaurant Operations Reports To: Operations Manager / Director Employment Type: Full-Time POSITION SUMMARY: The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Key Responsibilities: Operations & Outlet Management: Oversee multiple F&B outlets serviced by the Central Kitchen. Ensure smooth daily operations including food delivery, pack meals, and catering setups. Maintain ISO standards and SOP compliance across all outlets. Manage inventory, procurement, and quality control of raw and cooked items. Food Quality & Presentation: Monitor food preparation standards, presentation, and hygiene practices. Develop menu items and food displays based on market trends and guest feedback. Conduct food tastings and ensure consistency in product delivery. Customer Service & Guest Experience: Ensure high-quality customer service and resolve guest issues promptly. Collect guest feedback and implement service improvements. Drive guest satisfaction initiatives and loyalty programs. Team Leadership & Training: Hire, train, and supervise kitchen and service staff. Provide ongoing coaching and performance evaluations. Enforce safety protocols and conduct regular briefings. Financial & Cost Control: Monitor cost control measures, reduce shrinkage, and manage budgets. Track P&L, set financial targets, and implement strategies to meet revenue goals. Handle vendor negotiations and manage expenses effectively. Sales & Marketing Support: Coordinate with online food delivery platforms to boost sales. Develop and price menu offerings based on customer preferences. Engage in promotional activities and local marketing efforts. Qualifications & Experience: Education: Bachelor's degree in Hotel Management or a related field Experience: Minimum 10 years of proven experience in food production and F&B service management, preferably in heritage or premium hospitality environments Required Skills & Attributes: Excellent communication and interpersonal skills Strong leadership, time management, and organizational abilities High proficiency in MS Office, billing, and restaurant POS systems Deep understanding of restaurant service protocols and culinary operations Ability to multitask and manage multiple outlets simultaneously Knowledge of food safety regulations and ISO standards Job Types: Full-time, Permanent Pay: Up to ₹40,000.00 per month Benefits: Commuter assistance Food provided Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Language: Gujarati (Required) Hindi (Required) English (Required) Work Location: In person Expected Start Date: 01/08/2025

Job Title: Executive Chef Location: The House of MG, Ahmedabad, Gujarat Department: F&B Production Employment Type: Full Time Position Summary: The Executive Chef at The House of MG is responsible for leading all kitchen operations, ensuring the consistent delivery of high-quality, culturally rooted, and aesthetically appealing cuisine across multiple outlets and banqueting facilities. This leadership role includes planning, organizing, training, and supervising culinary staff while maintaining the highest professional food quality, sanitation, and service standards. The Executive Chef will play a key role in menu development, cost control, inventory management, vendor coordination, and guest satisfaction within a heritage hospitality setting. Key Responsibilities: 1. Culinary Operations & Kitchen Management Oversee all kitchen operations including central kitchen, QSR outlets, and banquets. Ensure consistency in food quality, presentation, portioning, and taste across all outlets. Design, implement, and regularly update SOPs for food preparation, hygiene, and service. Introduce innovative dishes aligned with heritage values and modern culinary expectations. Supervise daily food production and monitor all kitchen activities and timelines. Coordinate closely with F&B service teams to maintain seamless kitchen-to-guest operations. 2. Staff Management & Training Recruit, train, and supervise kitchen staff to uphold culinary excellence and discipline. Demonstrate new cooking techniques and kitchen equipment usage to team members. Monitor performance, conduct appraisals, and implement skill-enhancement programs. Promote a culture of safety, cleanliness, and respect across the culinary team. 3. Menu Planning & Development Lead seasonal and event-based menu planning using regional, sustainable ingredients. Plan customized menus for events, special diets, and VIP guests. Work with the marketing team to introduce innovative dishes and signature offerings. Regularly review guest feedback and sales performance to update menus accordingly. 4. Inventory, Procurement & Cost Management Manage food costs, reduce waste, and ensure profitability through efficient practices. Monitor inventory levels, audit usage, and ensure timely procurement of quality ingredients. Liaise with approved vendors and local producers for best value and authenticity. Implement and maintain ISO and food safety standards as per hospitality industry norms. 5. Guest Satisfaction & Interaction Personally interact with guests during service to ensure satisfaction and receive feedback. Maintain high guest service standards in all culinary outputs and restaurant interactions. Address complaints promptly and resolve issues with a service-first mindset. Support digital platforms and online channels to boost restaurant visibility and sales. Required Skills: Expertise in regional Indian and heritage cuisine Proficient in modern kitchen equipment and culinary techniques Strong leadership and team-building abilities Knowledge of food safety, HACCP, and ISO standards Excellent communication and interpersonal skills Proficiency in MS Office, inventory, and billing software Strong analytical and budgeting skills Qualification & Experience: Education: 3-year Degree/Diploma in Culinary Arts or Hotel & Restaurant Management from a reputed institute Experience: Minimum 10 years of experience in the culinary or F&B industry Minimum 4 years in a senior role (Sous Chef or above) Experience in heritage hotels or boutique luxury properties preferred Job Types: Full-time, Permanent Pay: Up to ₹80,000.00 per month Benefits: Commuter assistance Food provided Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Language: Gujarati (Required) Hindi (Required) English (Required) Location: Lal Darwaja, Ahmedabad, Gujarat (Required) Work Location: In person Expected Start Date: 01/08/2025

Position: Operations Manager Reporting to: GM or Director Location: The House of MG, Ahmedabad Department's Oversight: F&B (with Chef & F&B Manager), Guest Experience, Housekeeping, Maintenance, Stores (Food, Housekeeping, Maintenance, Projects, Retail), Production, Procurement & Cost Control Role Overview The Operations Manager – F&B, Guest Experience & Backend Operations is a pivotal leadership role responsible for driving both the culinary excellence and guest engagement that define The House of MG, as well as ensuring operational discipline and resource efficiency across all support departments. Working closely with the Head Chef, F&B Manager, Reservations and Guest Relations teams, this individual also leads procurement, stores, housekeeping, maintenance, and project logistics to uphold the heritage property’s high standards in both service and operations. Key Responsibilities F&B and Culinary Operations Work closely with the F&B Manager and Head Chef to ensure consistently high food quality, service standards, and guest satisfaction across all dining venues and banquet events. Collaborate on menu innovation, seasonal specials, portion control, recipe costing, and presentation aesthetics in line with the heritage brand. Monitor guest dining feedback and coordinate improvements in service recovery, ambience, and meal flow. Oversee banquet planning and execution with a focus on hospitality, efficiency, and visual presentation. Guest Experience & Relationship Management Serve as a key point of contact for guest engagement, especially for repeat visitors, high-value clients, and events. Supervise guest feedback channels (TripAdvisor, OTAs, internal surveys) and lead resolution of service issues. Coordinate with Front Office and Reservations to ensure seamless guest journeys—from pre-arrival to post-departure. Actively participate in designing and executing curated experiences such as heritage walks, bespoke dining, or celebrations. Procurement & Cost Control Supervise purchasing for all departments—including project procurement—in coordination with the Purchase Manager and Finance. Implement and maintain strict cost control systems in food, housekeeping, maintenance, and operations. Track department-wise consumption trends, variances, and enforce corrective actions to ensure profitability and efficiency. Conduct quarterly vendor assessments and suggest optimisations. Stores & Inventory Management Food & Kitchen Stores Housekeeping Stores Maintenance Stores Project Stores Retail Stores Ensure timely requisitions, quality checks, par level monitoring, FIFO systems, and inventory audits. Support timely billing, payment coordination, and audit compliance. Housekeeping & Maintenance Supervise daily readiness and grooming of guest rooms, public spaces, banquet areas, and heritage zones. Coordinate with the Maintenance team to ensure timely execution of repair schedules, AMC servicing, energy efficiency, and preventive upkeep. Support sustainability and resource optimisation goals through monitoring of utilities and consumables. Production & Laundry Oversight Oversee the central kitchen and laundry production with a focus on hygiene, quality, workflow efficiency, and material usage control. Coordinate with Chef and Housekeeping to balance production planning with demand cycles. Project & Refurbishment Coordination Act as operational liaison for ongoing and upcoming projects and refurbishments, ensuring procurement, vendor logistics, and on-site support are delivered as per timelines and design expectations. Operational Coordination & Reporting Conduct daily walk-throughs and weekly operations meetings with relevant departments to review standards, feedback, consumption, and vendor performance. Maintain operational reports on inventory, cost variances, project spend, guest recovery actions, and maintenance schedules. Share summaries and suggestions with AGM and GM for planning and improvements. Job Types: Full-time, Permanent Pay: Up to ₹90,000.00 per month Benefits: Commuter assistance Food provided Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Language: Gujarati (Required) Hindi (Required) English (Required) Location: Lal Darwaja, Ahmedabad, Gujarat (Required) Work Location: In person Expected Start Date: 01/08/2025

Job Title: Restaurant Manager Location: The House of MG, Ahmedabad, Gujarat Department: Restaurant Operations Reports To: Operations Manager / Director Employment Type: Full-Time POSITION SUMMARY: The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Key Responsibilities: Operations & Outlet Management: Oversee multiple F&B outlets serviced by the Central Kitchen. Ensure smooth daily operations including food delivery, pack meals, and catering setups. Maintain ISO standards and SOP compliance across all outlets. Manage inventory, procurement, and quality control of raw and cooked items. Food Quality & Presentation: Monitor food preparation standards, presentation, and hygiene practices. Develop menu items and food displays based on market trends and guest feedback. Conduct food tastings and ensure consistency in product delivery. Customer Service & Guest Experience: Ensure high-quality customer service and resolve guest issues promptly. Collect guest feedback and implement service improvements. Drive guest satisfaction initiatives and loyalty programs. Team Leadership & Training: Hire, train, and supervise kitchen and service staff. Provide ongoing coaching and performance evaluations. Enforce safety protocols and conduct regular briefings. Financial & Cost Control: Monitor cost control measures, reduce shrinkage, and manage budgets. Track P&L, set financial targets, and implement strategies to meet revenue goals. Handle vendor negotiations and manage expenses effectively. Sales & Marketing Support: Coordinate with online food delivery platforms to boost sales. Develop and price menu offerings based on customer preferences. Engage in promotional activities and local marketing efforts. Qualifications & Experience: Education: Bachelor's degree in Hotel Management or a related field Experience: Minimum 10 years of proven experience in food production and F&B service management, preferably in heritage or premium hospitality environments Required Skills & Attributes: Excellent communication and interpersonal skills Strong leadership, time management, and organizational abilities High proficiency in MS Office, billing, and restaurant POS systems Deep understanding of restaurant service protocols and culinary operations Ability to multitask and manage multiple outlets simultaneously Knowledge of food safety regulations and ISO standards Job Types: Full-time, Permanent Pay: Up to ₹40,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Paid sick time Paid time off Provident Fund Work Location: In person