About Us Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Purchase Executive to join our team and support our procurement and inventory operations. Job Title: Purchase Executive Key Responsibilities: Handle day-to-day procurement operations, ensuring timely sourcing and delivery of materials, supplies, and services. Identify and evaluate vendors based on price, quality, availability, reliability, and service. Negotiate pricing, contracts, and payment terms with suppliers. Maintain accurate records of purchases, pricing, and vendor details. Coordinate with various departments (F&B, Housekeeping, etc.) to understand their requirements and ensure smooth supply chain management. Conduct regular market research to identify cost-saving opportunities and quality improvements. Ensure compliance with company procurement policies and procedures. Follow up with suppliers regarding delivery timelines and quality issues. Manage the store room and inventory, ensuring proper storage, stock levels, and issuance of materials. Prepare and issue purchase orders in accordance with company protocols and guidelines. Qualifications & Experience: Graduate in any discipline. A diploma/certification in Materials Management or Supply Chain is preferred. 2–3 years of relevant experience in the hospitality or casino industry. Strong negotiation, communication, and organizational skills. Good knowledge of local markets and vendor networks, especially in North Goa. Proficiency in MS Office and familiarity with inventory or procurement software (e.g., ERP systems). Must own a two-wheeler or four-wheeler vehicle and hold a valid driving license. Residency in North Goa is mandatory. Show more Show less
Job Summary We are seeking a detail-oriented and analytical F&B Controller to oversee and manage the food and beverage costing processes. The ideal candidate will be responsible for monitoring, controlling, and optimizing costs while supporting inventory accuracy, internal controls, and financial reporting. This role plays a critical part in maintaining profitability and operational efficiency across F&B outlets. Be a part of our journey and help us deliver world-class hospitality and entertainment! Key Responsibilities: • Cost Monitoring and Analysis • Regularly monitor and analyze food and beverage costs across all outlets. • Identify cost trends and variances, and provide actionable recommendations. Inventory Management • Conduct regular stock audits and reconciliations to ensure accurate tracking of inventory. • Coordinate with stores and F&B teams to manage stock levels efficiently. Cost Co ntrol Implementation • Develop and implement effective cost control policies and SOPs. • Identify and minimize wastage, pilferage, and operational inefficiencies. Report Generation and Analysis • Prepare detailed cost reports. • Provide management with financial insights, highlighting opportunities for improvement. Collaboration • Work closely with procurement, kitchen, stores, and operations teams to streamline purchasing and portion control. Compliance • Ensure strict adherence to company policies, food safety standards, and statutory regulations. • Maintain accurate and up-to-date records for internal and external audits. Budgeting and Forecasting • Assist in developing F&B budgets and monthly/quarterly forecasts. • Support management in financial planning and strategic decision-making. Internal Controls • Help implement and maintain internal controls to safeguard inventory and minimize risk. • Review and audit internal processes regularly to ensure compliance. Qualifications & Requirements: • Bachelor's degree in Finance, Accounting, Hospitality Management, or related field. • Minimum 3–5 years of experience in a similar role, preferably in the hospitality or F&B industry. • Strong knowledge of inventory systems, cost accounting, and financial reporting. • Proficiency in MS Excel and F&B control software (e.g., Material Control, Oracle, or SAP).
Job Title: Sous Chef Location: Phoenixx Casino, Candolim, Goa Industry: Hospitality / Casino Department: F&B Production Reports To: Executive Chef About Us: Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations. Job Summary: We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.
Job Summary We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.
We are seeking a detail-oriented and analytical F&B Controller to oversee and manage the food and beverage costing processes. The ideal candidate will be responsible for monitoring, controlling, and optimizing costs while supporting inventory accuracy, internal controls, and financial reporting. This role plays a critical part in maintaining profitability and operational efficiency across F&B outlets. Be a part of our journey and help us deliver world-class hospitality and entertainment! Key Responsibilities: Cost Monitoring and Analysis Regularly monitor and analyse food and beverage costs across all outlets. Identify cost trends and variances, and provide actionable recommendations. Inventory Management Conduct regular stock audits and reconciliations to ensure accurate tracking of inventory. Coordinate with stores and F&B teams to manage stock levels efficiently. Cost Control Implementation Develop and implement effective cost control policies and SOPs. Identify and minimize wastage, pilferage, and operational inefficiencies. Report Generation and Analysis Prepare detailed cost reports. Provide management with financial insights, highlighting opportunities for improvement. Collaboration Work closely with procurement, kitchen, stores, and operations teams to streamline purchasing and portion control. Compliance Ensure strict adherence to company policies, food safety standards, and statutory regulations. Maintain accurate and up-to-date records for internal and external audits. Budgeting and Forecasting Assist in developing F&B budgets and monthly/quarterly forecasts. Support management in financial planning and strategic decision-making. Internal Controls Help implement and maintain internal controls to safeguard inventory and minimize risk. Review and audit internal processes regularly to ensure compliance. Qualifications & Requirements: Bachelor's degree in Finance, Accounting, Hospitality Management, or related field. Minimum 3–5 years of experience in a similar role, preferably in the hospitality or F&B industry. Strong knowledge of inventory systems, cost accounting, and financial reporting. Proficiency in MS Excel and F&B control software (e.g., Material Control, Oracle, or SAP).
Job Description for VIP Services Associate/ Executive. The VIP Services Trainee is an entry-level role focused on delivering top-tier service to high-value guests. The position involves supporting the VIP Services team with daily operations, ensuring seamless experiences for VIP clients, and maintaining a welcoming environment. This role serves as an introduction to the VIP Services department, offering hands-on training and exposure to luxury hospitality. Key Responsibilities: · Welcome VIP guests upon arrival and ensure they are smoothly escorted to their designated areas within the property. ·Address VIP guest requests, including managing reservations for dining, transportation, and accommodations. · Foster strong, positive relationships with VIP guests to enhance loyalty and satisfaction. ·Provide comprehensive information to VIP guests about property amenities, services, and special offerings. · Collaborate with various departments to deliver a seamless and exceptional guest experience. · Monitor and update VIP guest accounts, keeping the VIP Services team informed about guest activities and preferences. · Maintain accurate records of VIP guest activities and preferences in their profiles. · Assist in planning and coordinating VIP events, such as exclusive parties and private gaming sessions. · Safeguard guest information by ensuring strict confidentiality and privacy. · Perform general administrative tasks and support the VIP Services team as needed. · Participate in training sessions to acquire new skills and enhance existing expertise. Qualifications and Requirements: · Minimum qualification of HSSC pass, diploma, or equivalent; additional training or certification in hospitality management is preferred. · Strong communication and interpersonal skills, with the ability to solve problems effectively. · A professional, friendly demeanor with a strong focus on exceptional guest service. · Excellent organizational skills and attention to detail, with the ability to multitask in a fast-paced environment. · Proven ability to thrive under pressure and deliver results in high-stress situations. · Basic understanding of company operations, amenities, and services. Flexibility to work varying shifts, including evenings, weekends, and holidays.
Job Title: Sous Chef Location: Phoenixx Casino, Candolim, Goa Industry: Hospitality / Casino Department: F&B Production Reports To: Executive Chef About Us: Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations. Job Summary: We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef / Junior Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.
Demi Chef de Partie (DCDP) (Continental or Tandoor) Key Responsibilities: • Assist in the preparation, cooking, and presentation of dishes in the assigned section (Continental or Tandoor). • Follow standard recipes, portion controls, and presentation specifications. • Manage and maintain cleanliness and organization of the workstation. • Ensure compliance with food safety, hygiene, and HACCP guidelines at all times. • Support the Chef de Partie and Sous Chef in kitchen operations and inventory control. • Train and mentor junior kitchen staff as required. • Monitor food wastage and contribute to cost control initiatives.` Minimum Qualifications & Experience: Continental Section: • Minimum 1–2 years of experience in a similar role within a 4- or 5-star hotel, upscale restaurant, or resort. • Hands-on experience with Western cuisines. • Culinary degree/diploma preferred. Tandoor Section: • Minimum 3 years of experience in a similar role with expertise in traditional Indian tandoor cooking. • Prior experience in banqueting, buffet service, or high-volume kitchens preferred. • Familiarity with authentic marinades, breads (naan, roti), kebabs, and clay oven operations. • Culinary degree/diploma preferred. Skills & Competencies: • Strong culinary skills with a passion for food preparation and plating. • In-depth knowledge of food safety and kitchen hygiene standards (HACCP). • Ability to work under pressure in a fast-paced environment. • Good communication skills and a team-oriented attitude. • Flexibility to work in rotating shifts, weekends, and holidays.
As a Sous Chef at Phoenixx Casino located in Candolim, Goa, you will be an integral part of the F&B Production department under the guidance of the Executive Chef. Phoenixx Casino is renowned for its world-class gaming and entertainment offerings in North Goa, and we are seeking a dedicated and proactive individual to enhance our culinary team's efficiency through procurement and inventory management. Your role will involve overseeing kitchen operations on a daily basis to maintain consistent quality and high guest satisfaction levels. You will be responsible for providing leadership to the kitchen staff, setting performance standards, and ensuring a positive and productive work environment that aligns with the brand's standards. Your interpersonal skills will be crucial in motivating and influencing the team while upholding professionalism and financial prudence. Training and staff development will be an essential aspect of your responsibilities, where you will identify the developmental needs of team members and provide coaching to enhance their culinary skills and knowledge. By promoting continuous learning and maintaining high culinary standards, you will contribute to the growth and success of the kitchen team. In addition to operational leadership and team management, you will interact with guests to gather feedback on food quality and service, ensuring prompt and professional responses to any concerns or complaints. Your focus on food quality control from preparation to presentation, along with menu planning and collaboration with the Executive Chef on new dishes, will be key to maintaining superior culinary experiences for our guests. Cost and inventory management will also be under your purview, where you will oversee expenses, food costs, kitchen supplies, and equipment procurement to ensure cost-efficiency and minimize wastage. Compliance with food safety and sanitation standards, along with proper handling and temperature control practices, will be paramount to uphold our brand-specific hygiene and safety policies. To excel in this role, you should have 2-3 years of experience as a Sous Chef or Junior Sous Chef, or 3-4 years as a Chef de Partie in a leadership position within a 4 to 5-star property. A degree in Culinary Arts, Hotel Management, or a related field is preferred, along with in-depth knowledge of kitchen operations, food preparation, and safety regulations. Strong leadership, organizational, and problem-solving skills, coupled with creativity and attention to detail in food preparation and presentation, will set you up for success. Flexibility to work shifts, including weekends and holidays, is also required to thrive in this dynamic environment.,
Demi Chef de Partie (DCDP) ( Continental or Tandoor) Position Summary: We are seeking a skilled and passionate Demi Chef de Partie (DCDP) for our Continental or Tandoor kitchen section . The ideal candidate should bring creativity, discipline, and strong technical knowledge to assist in the preparation and presentation of high-quality dishes. This role supports the Chef de Partie in day-to-day operations, ensuring consistency in food production and adherence to hygiene and safety standards. Key Responsibilities: Assist in the preparation, cooking, and presentation of dishes in the assigned section (Continental or Tandoor). Follow standard recipes, portion controls, and presentation specifications. Manage and maintain cleanliness and organization of the workstation. Ensure compliance with food safety, hygiene, and HACCP guidelines at all times. Support the Chef de Partie and Sous Chef in kitchen operations and inventory control. Train and mentor junior kitchen staff as required. Monitor food wastage and contribute to cost control initiatives. Minimum Qualifications & Experience: Continental Section: Minimum 1–2 years of experience in a similar role within a 4- or 5-star hotel, upscale restaurant, or resort. Hands-on experience with Western cuisines. Culinary degree/diploma preferred. Tandoor Section: Minimum 3 years of experience in a similar role with expertise in traditional Indian tandoor cooking. Prior experience in banqueting, buffet service, or high-volume kitchens preferred. Familiarity with authentic marinades, breads (naan, roti), kebabs, and clay oven operations. Culinary degree/diploma preferred. Skills & Competencies: Strong culinary skills with a passion for food preparation and plating. In-depth knowledge of food safety and kitchen hygiene standards (HACCP). Ability to work under pressure in a fast-paced environment. Good communication skills and a team-oriented attitude. Flexibility to work in rotating shifts, weekends, and holidays.
Job Title: Sous Chef Location: Phoenixx Casino, Candolim, Goa Industry: Hospitality / Casino Department: F&B Production Reports To: Executive Chef About Us: Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations. Job Summary: We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.
We are looking for a detail-oriented and experienced Accounts Executive with 4–5 years of professional experience in accounting and finance. The ideal candidate will take ownership of end-to-end accounting activities, ensure compliance with statutory requirements, and provide accurate financial insights that drive business decisions. Key Responsibilities Manage and maintain accurate financial records, ledgers, invoices, and receipts. Handle accounts payable and receivable, including timely reconciliations. Prepare financial reports and statements. Ensure compliance with GST, TDS, Income Tax, and other statutory filings. Conduct regular bank reconciliations and monitor cash flow. Coordinate with auditors, external consultants, and internal teams for smooth financial operations. Ensure adherence to company policies, internal controls, and accounting standards. Qualifications Bachelor’s Degree in Commerce/Finance/Accounting (Master’s degree will be an advantage). 4–5 years of relevant accounting and finance experience, preferably in the hospitality or gaming industry. Strong knowledge of accounting principles, taxation (GST, TDS, VAT), and statutory compliance. Proficiency in Tally ERP and MS Office. Excellent analytical, problem-solving, and organizational skills. Strong communication and interpersonal abilities with a proactive and detail-oriented approach. Please note: Only candidates currently residing in Goa will be considered for this position.
Job Title: Human Resource Executive About Us Join our team at one of Goa's premier luxury casinos, where our tagline, "Where Luxury Begins and Fortunes Rise," defines the exceptional experiences we offer. Located at the prestigious Hilton Goa Resort in Candolim, we provide an unforgettable casino experience for our guests. Be a part of our journey and help us deliver world-class hospitality and entertainment! Location: Candolim, Goa. About Us We are a leading name in the hospitality and entertainment industry, committed to delivering exceptional guest experiences while fostering a culture of excellence and growth for our employees. Join our team and be part of an organization where talent is nurtured, and career development is prioritized. Position Overview We are seeking a proactive and detail-oriented Human Resource Executive with 3–4 years of experience in HR operations. The ideal candidate will assist in managing end-to-end HR functions, including recruitment, employee relations, payroll coordination, compliance, and operations. This role requires strong interpersonal skills, attention to detail, and the ability to handle sensitive information with professionalism. For this role we are considering candidates currently based out of North Goa with his or her own personal transport . Preference will be for a male candidate. Key Responsibilities Assist in full-cycle recruitment: sourcing, screening, interviewing, and onboarding of employees. Maintain employee records and HR databases ensuring accuracy and confidentiality. Support payroll processing and maintain attendance, leave, and overtime records. Ensure statutory compliance with labour laws, PF, ESIC, LWF, Posh, Labour & Employment Cards and other applicable regulations. Coordinate with the HR team for employee engagement activities and welfare initiatives. Handle grievance redressal and provide support in conflict resolution. Coordinate training programs, performance management cycles, and appraisals. Provide analytical support to management for decision-making. Support HR audits and ensure smooth documentation for inspections. Requirements Bachelor’s Degree in Business Administration or Human Resources or Master’s degree in Human Resource Management or Business Administration. 3–4 years of relevant HR experience. Strong Knowledge of the Shops & Establishment Act & relevant Labour laws applicable in Goa. Strong knowledge of HR operations, statutory compliances. Excellent communication, interpersonal, and organizational skills. Proficiency in MS Office ( MS Word & Excel) and HRMS/HRIS software. Ability to maintain confidentiality and handle sensitive information. Strong problem-solving and multitasking abilities. What We Offer A dynamic and flexible work environment. Opportunities for professional growth and career development. Competitive salary and benefits package.