job includes responsibilities like assisting the Sales Manager with strategy, supervising the sales team, managing client relationships, analyzing sales data, and preparing reports to meet sales targets and drive business growth. Required Candidate profile Business development, Client relationship management, Sales presentations, Market analysis, Revenue forecasting, Team collaboration, Sales collateral and marketing support, Customer service.
Responsible for operating F&B outlets assigned to him/ her. Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly. Organizing duty roster of service staff. Cost control, inventory, Training Maintaining.
Lunch Optimized online activities, to increase company and brand awareness. Developing engaging social media strategies managing social media platforms of the organization.
An executive sous chef job requires focusing on leadership, culinary expertise, cost management, and staff development, often listing qualifications like a culinary degree and experience in fast-paced, high-end environments.
Serve food courses and alcoholic beverages to guests Set tables according to type of event and service standards. Answer questions on menu selections. Check in with guests to ensure satisfaction Ensure adherence to quality expectation and standards
This position impacts company goals by maintaining kitchen efficiency, managing resources effectively, and upholding culinary standards to meet customer expectations and drive revenue.
provides a welcoming and efficient first point of contact for hotel guests, managing check-ins/check-outs, handling reservations, resolving inquiries and complaints, coordinating with other departments, and maintaining the front desk area
Candidate should from hotel background should be strong knowledge in Joining's and exit formalities, documentation & reports
managing food preparation, staff, inventory, and costs to ensure high-quality culinary standards and guest satisfaction.
We are seeking a professional and dedicated F&B Service Captain to oversee and coordinate the front-of-house dining operations. The ideal candidate will ensure the highest standards of service, guest satisfaction, and team management.
Job involves assisting the Sales Manager with sales strategies, managing and motivating the team, monitoring sales performance, maintaining strong customer relationships, and handling administrative tasks to drive revenue and achieve sales targets
An Executive Sous Chef oversees daily kitchen operations under the Executive Chef, supervising staff, managing food costs and inventory, ensuring food safety and quality standards are met, and assisting with menu planning and development.
An executive sous chef job requires focusing on leadership, culinary expertise, cost management, and staff development, often listing qualifications like a culinary degree and experience in fast-paced, high-end environments.
managing food preparation, staff, inventory, and costs to ensure high-quality culinary standards and guest satisfaction.
Candidate should from hotel background should be strong knowledge in Joining's and exit formalities, documentation & reports
Serve food courses and alcoholic beverages to guests Set tables according to type of event and service standards. Answer questions on menu selections. Check in with guests to ensure satisfaction Ensure adherence to quality expectation and standards
Lunch Optimized online activities, to increase company and brand awareness. Developing engaging social media strategies managing social media platforms of the organization.
job includes responsibilities like assisting the Sales Manager with strategy, supervising the sales team, managing client relationships, analyzing sales data, and preparing reports to meet sales targets and drive business growth. Required Candidate profile Business development, Client relationship management, Sales presentations, Market analysis, Revenue forecasting, Team collaboration, Sales collateral and marketing support, Customer service.
This position impacts company goals by maintaining kitchen efficiency, managing resources effectively, and upholding culinary standards to meet customer expectations and drive revenue.
Responsible for operating F&B outlets assigned to him/ her. Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly. Organizing duty roster of service staff. Cost control, inventory, Training Maintaining.