A Chief Engineer in a hotel is responsible for overseeing the maintenance and operations of the entire property's physical infrastructure, including mechanical, electrical, and plumbing systems. They ensure that all equipment and systems are functioning efficiently and safely, while also managing budgets, projects, and personnel within the engineering department. Key Responsibilities: Supervising Maintenance Operations: Managing the day-to-day operations of the engineering department, including assigning tasks, scheduling work, and ensuring timely completion of repairs and maintenance. Preventive Maintenance Programs: Implementing and overseeing preventative maintenance schedules for all equipment and systems to minimize downtime and extend the lifespan of assets. Budget Management: Developing and managing the engineering department's budget, including expenses for repairs, maintenance, and capital expenditures. Regulatory Compliance: Ensuring that all hotel operations comply with relevant safety and environmental regulations and codes. Safety and Security: Overseeing the operation and maintenance of safety and security systems, such as fire alarms and emergency response procedures. Team Management: Leading and mentoring the engineering team, including hiring, training, and performance management. Guest Satisfaction: Ensuring that all guest rooms and public areas are well-maintained and comfortable, contributing to a positive guest experience. Project Management: Managing and coordinating repairs, renovations, and new installations, working with both internal teams and external contractors. Energy Management: Implementing initiatives to reduce energy consumption and promote sustainability within the hotel. Reporting and Documentation: Maintaining accurate records of maintenance activities, equipment repairs, and inventory, as well as preparing reports for management. In essence, the Chief Engineer is a critical role in ensuring the smooth and efficient operation of a hotel, while also contributing to guest satisfaction and the overall profitability of the property Job Type: Full-time Experience: total work: 10 years (Preferred) Work Location: In person
To overseeing and managing all aspects of the food and beverage operations within the hotel. This includes ensuring smooth service, maintaining quality standards, managing staff, handling guest feedback, and controlling costs. They play a crucial role in guest satisfaction and the profitability of the food and beverage department. Key Responsibilities: Supervising Operations: Overseeing daily operations of restaurants, bars, and other food and beverage outlets within the hotel. Staff Management: Managing, training, and scheduling staff, including waitstaff, bartenders, and kitchen staff. Quality Control: Ensuring that all food and beverages meet the established quality standards and maintain consistency across all outlets. Guest Satisfaction: Addressing guest complaints and feedback promptly and effectively, ensuring a positive dining experience. Menu Planning and Execution: Collaborating with the kitchen team to develop menus and ensuring efficient service delivery. Inventory and Cost Management: Monitoring inventory levels, ordering supplies, and managing costs to stay within budget. Compliance: Ensuring that all operations comply with health, safety, and sanitation regulations. Financial Performance: Analyzing financial data and identifying areas for cost reduction and operational improvement. Skills Required: Leadership and Management: The ability to lead, motivate, and manage a diverse team. Communication: Strong verbal and written communication skills for interacting with staff, guests, and other departments. Customer Service: Excellent skills in delivering exceptional guest experiences and handling feedback. Organizational Skills: Proficiency in managing budgets, schedules, and inventory. Problem-Solving: The ability to identify and resolve issues effectively. Knowledge of F&B Operations: Familiarity with all aspects of food and beverage service, including menu planning, food preparation, and beverage service. Knowledge of Health and Safety Regulations: Understanding and ensuring compliance with relevant regulations. Job Type: Full-time Benefits: Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person
Experience:- above years in Front office. Will responsible for a variety of tasks related to guest services, including check-in/check-out, reservations, and handling inquiries. They act as the first point of contact for guests, ensuring a positive and welcoming experience. This role also involves administrative duties and coordinating with other hotel departments to meet guest needs. To receive phone calls, messages and mails. To attend to customers enquiries. Toregister and assign rooms to guests during check-in and look after the requirements of the patrons.etc Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person
To overseeing all culinary operations, ensuring high-quality food production, managing kitchen staff, and maintaining financial performance. They develop menus, manage budgets, and implement food safety standards. The role requires strong leadership, communication, and organizational skills, as well as a passion for food and customer satisfaction. Key Responsibilities: Menu Planning & Development: Creating and updating menus, ensuring they are profitable, appealing, and meet quality standards. Kitchen Management: Overseeing all aspects of kitchen operations, including food preparation, presentation, and hygiene. Staff Management: Recruiting, hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Inventory & Cost Control: Managing inventory, ordering supplies, controlling food costs, and minimizing waste. Food Safety & Quality: Ensuring that all food preparation and handling procedures meet strict food safety and quality standards, including maintaining a clean and organized kitchen environment. Financial Management: Managing the kitchen budget, monitoring expenses, and contributing to the overall financial performance of the hotel's food and beverage operations. Customer Satisfaction: Addressing customer feedback and complaints, and working to improve the overall dining experience. Collaboration: Working with other departments, such as front-of-house staff and management, to ensure seamless operations and a positive guest experience. Skills and Qualifications: Extensive culinary knowledge and experience, including a strong understanding of various cuisines and cooking techniques. Strong leadership and management skills, including the ability to motivate and inspire a team. Excellent communication and interpersonal skills, both written and verbal. Exceptional organizational and time-management skills. A passion for food and a commitment to delivering high-quality dishes. Ability to work under pressure and meet deadlines. Knowledge of food safety regulations and hygiene standards. Culinary degree or relevant certification is often preferred Job Type: Full-time Experience: total work: 10 years (Preferred) Work Location: In person
To overseeing all culinary operations, ensuring high-quality food production, managing kitchen staff, and maintaining financial performance. They develop menus, manage budgets, and implement food safety standards. The role requires strong leadership, communication, and organizational skills, as well as a passion for food and customer satisfaction. Key Responsibilities: Menu Planning & Development: Creating and updating menus, ensuring they are profitable, appealing, and meet quality standards. Kitchen Management: Overseeing all aspects of kitchen operations, including food preparation, presentation, and hygiene. Staff Management: Recruiting, hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Inventory & Cost Control: Managing inventory, ordering supplies, controlling food costs, and minimizing waste. Food Safety & Quality: Ensuring that all food preparation and handling procedures meet strict food safety and quality standards, including maintaining a clean and organized kitchen environment. Financial Management: Managing the kitchen budget, monitoring expenses, and contributing to the overall financial performance of the hotel's food and beverage operations. Customer Satisfaction: Addressing customer feedback and complaints, and working to improve the overall dining experience. Collaboration: Working with other departments, such as front-of-house staff and management, to ensure seamless operations and a positive guest experience. Skills and Qualifications: Extensive culinary knowledge and experience, including a strong understanding of various cuisines and cooking techniques. Strong leadership and management skills, including the ability to motivate and inspire a team. Excellent communication and interpersonal skills, both written and verbal. Exceptional organizational and time-management skills. A passion for food and a commitment to delivering high-quality dishes. Ability to work under pressure and meet deadlines. Knowledge of food safety regulations and hygiene standards. Culinary degree or relevant certification is often preferred Job Type: Full-time Experience: total work: 10 years (Preferred) Work Location: In person
Experience:- above years in Front office. Will responsible for a variety of tasks related to guest services, including check-in/check-out, reservations, and handling inquiries. They act as the first point of contact for guests, ensuring a positive and welcoming experience. This role also involves administrative duties and coordinating with other hotel departments to meet guest needs. To receive phone calls, messages and mails. To attend to customers enquiries. Toregister and assign rooms to guests during check-in and look after the requirements of the patrons.etc Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Work Location: In person
To overseeing the hotel's maintenance and engineering operations, ensuring the smooth and efficient functioning of all systems and equipment. This includes managing maintenance staff, developing and implementing preventative maintenance plans, troubleshooting technical issues, and ensuring compliance with safety and regulatory standards. The role also involves budget management, project coordination, and fostering a positive and productive work environment within the engineering department. Here's a more detailed breakdown of the responsibilities:Key Responsibilities: Assisting the Chief Engineer: Supporting the Chief Engineer in all aspects of hotel maintenance and engineering, including planning, budgeting, and project management. Supervising Maintenance Staff: Leading and mentoring a team of technicians and contractors, ensuring efficient workflow and adherence to hotel standards. Preventative Maintenance: Developing and implementing comprehensive preventative maintenance programs for all equipment and systems to minimize downtime and extend the lifespan of assets. Troubleshooting and Repairs: Diagnosing and resolving technical issues related to electrical, mechanical, plumbing, HVAC, and other building systems. Budget Management: Managing departmental expenses, controlling costs, and optimizing resource allocation. Project Coordination: Working with other departments to coordinate maintenance projects, renovations, and upgrades, ensuring minimal disruption to hotel operations. Compliance: Ensuring all engineering activities comply with relevant safety regulations, environmental policies, and industry best practices. Guest Satisfaction: Proactively addressing guest maintenance requests and concerns, contributing to a positive guest experience. Training and Development: Providing guidance and support to team members, fostering a culture of continuous improvement and professional development. Qualifications: Bachelor's degree in Engineering or a related field. Proven experience in facilities management, maintenance engineering, and project management. Strong knowledge of electrical, mechanical, HVAC, and plumbing systems. Excellent problem-solving, troubleshooting, and communication skills. Leadership and team management experience. Familiarity with safety regulations and environmental policies. Prior experience in the hospitality industry is often preferred. Job Type: Full-time Benefits: Food provided Provident Fund Experience: total work: 10 years (Preferred) Work Location: In person
Need to oversees all aspects of the front desk operations, ensuring efficient and welcoming guest experiences. This includes managing the front desk staff, handling reservations, and coordinating with other departments to maintain smooth daily operations. They are also responsible for addressing guest inquiries and complaints, and ensuring the front desk team provides excellent customer service. Key Responsibilities: Supervising Front Desk Staff: The Front Office Manager trains, supervises, and supports front desk staff, ensuring they are well-equipped to handle guest interactions and follow hotel policies. Managing Reservations and Guest Check-ins/Check-outs: They oversee the entire reservation process, including room allocations, rate management, and ensuring accurate guest bookings. They also ensure efficient check-in and check-out procedures. Handling Guest Inquiries and Complaints: The manager is responsible for addressing guest inquiries, concerns, and complaints, striving to resolve issues and maintain high guest satisfaction. Coordinating with Other Departments: They work closely with housekeeping, maintenance, and other departments to ensure seamless service delivery and a positive guest experience. Maintaining Front Desk Operations: This includes ensuring the front desk is clean, tidy, and well-stocked with necessary supplies, as well as overseeing the smooth flow of communication and information within the hotel. Monitoring and Reporting: The Front Office Manager may also be involved in monitoring performance metrics, preparing reports on occupancy, revenue, and guest satisfaction, and contributing to the overall strategic planning of the hotel. Financial Management: This includes managing the front desk budget, monitoring expenses, and ensuring accurate billing and record-keeping. Skills and Qualifications: Hospitality Experience: A strong background in hospitality, with prior experience in front office management or a similar role, is essential. Leadership and Communication Skills: Excellent communication, interpersonal, and leadership skills are crucial for managing and motivating the front desk team. Problem-Solving and Conflict Resolution: The ability to handle guest complaints and resolve issues effectively is vital. Proficiency in Hotel Management Systems: Familiarity with hotel management software and systems is typically required. Organisational and Administrative Skills: The Front Office Manager needs to be highly organised, with strong administrative and clerical skills. Job Type: Full-time Benefits: Food provided Provident Fund Work Location: In person Speak with the employer +91 9011086407
To overseeing and managing all aspects of the food and beverage operations within the hotel. This includes ensuring smooth service, maintaining quality standards, managing staff, handling guest feedback, and controlling costs. They play a crucial role in guest satisfaction and the profitability of the food and beverage department. Key Responsibilities: Supervising Operations: Overseeing daily operations of restaurants, bars, and other food and beverage outlets within the hotel. Staff Management: Managing, training, and scheduling staff, including waitstaff, bartenders, and kitchen staff. Quality Control: Ensuring that all food and beverages meet the established quality standards and maintain consistency across all outlets. Guest Satisfaction: Addressing guest complaints and feedback promptly and effectively, ensuring a positive dining experience. Menu Planning and Execution: Collaborating with the kitchen team to develop menus and ensuring efficient service delivery. Inventory and Cost Management: Monitoring inventory levels, ordering supplies, and managing costs to stay within budget. Compliance: Ensuring that all operations comply with health, safety, and sanitation regulations. Financial Performance: Analyzing financial data and identifying areas for cost reduction and operational improvement. Skills Required: Leadership and Management: The ability to lead, motivate, and manage a diverse team. Communication: Strong verbal and written communication skills for interacting with staff, guests, and other departments. Customer Service: Excellent skills in delivering exceptional guest experiences and handling feedback. Organizational Skills: Proficiency in managing budgets, schedules, and inventory. Problem-Solving: The ability to identify and resolve issues effectively. Knowledge of F&B Operations: Familiarity with all aspects of food and beverage service, including menu planning, food preparation, and beverage service. Knowledge of Health and Safety Regulations: Understanding and ensuring compliance with relevant regulations. Job Type: Full-time Benefits: Provident Fund Experience: total work: 5 years (Preferred) Work Location: In person