Job Description KEY OPERATIONAL RESPONSIBILITIES Financial Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Ex Chef. Organise rosters for casual, agency and section staff as per guidelines set by Chef. Promote an environment of team work to facilitate the achievement of department and Accor objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members. Ensure proper collation and storage of all galley equipment and accessories. Conduct regular operational and sanitation inspections of all kitchen areas. Ensure garbage separation standards are enforced throughout the kitchen. Plan and execute any special menus as directed by the chef. Provide accurate feedback at all times to the chef. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow-up on the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly Business plan /Analysis To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. Team Management To ensure decision making process is transparent and fair. General Duty Should have a thorough knowledge of menus, recipes and preparation. To ensure the ongoing and scheduled training of all galley employees Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines. Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Support the hotel Management to define the hotel strategy (in terms of business mix and pricing by season and type of day) for the future periods. Ensure that a “RM culture” is spread in the hotel, through regular coaching and training sessions for the hotel teams. Is responsible for the implementation of multi-brand RM methods in a dedicated region in order to maximize the turnover in accordance with brand’s marketing, country, area, hotel strategies and customer’s needs. Is responsible for having all the revenue management processes in place in his/her perimeter. He/she implements the GM’s strategy on a daily basis, updates the planning, quotes the groups and alerts the GM, when market deviates from the strategy. Is in charge of helping the hotels to reach and beat their operational turnover budget. Support the GMs in the creation of the strategy (with proper analysis) and to work effectively with the implemented revenue management system. Furthermore, to implement the strategy, based on the daily recommendations in the distribution channels, as well as the daily check of the system recommendations for sense and provide complementary or revised proposals for optimization. Analyze the hotel(s) results and performance (average rates, occupancy rates, RevPAR..). Survey the market and competitors in terms of performance (RevPAR Index, market penetration…), pricing and availability as a basis for future tactical decisions with the Hotel(s) GMs. Ensure an accurate and dynamic forecast for the future dates (by room and revenue by segment and day) based on the RM referenced systems recommendations and a daily monitoring of the data (portfolio, booking pick-up, events, calendar events). Take daily decisions to optimize the hotel turnover. Decisions in terms of pricing, inventory management (RMLs open/close), group quotation, distribution channels. Ensure that his recommendations are implemented in reservation and reception, and that systems (PMS, TARS, RMS) are updated accordingly. Ensure that a “RM culture” is spread in the hotel, through the animation of weekly yield meetings (gathering the GM and the key hotel managers) and regular coaching and training sessions for the hotel team. Qualifications Degree in Hotel Management school or Business school. Reception/Reservation experience preferred At least 5 years of experience in a full-time RM position. High proficiency with MS Excel, Word, PowerPoint and Outlook Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Responsible for daily administration, meeting and greeting, dealing with guests’ queries and complaints, and booking rooms. visitors Maintain high standards of customer services at the Reception desk so that customers’ expectations are consistently exceeded. Motivate and develop Reception team to ensure smooth functioning of the department and promote teamwork. Any matter which may affect the interests of Novotel Ibis Chennai OMR should be brought to the attention of the Management. I am responsible for INTERREACT Provide effective support to the team to enable them to provide effective and efficient services. Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction. Identify optimal, cost effective use of the resources and educate the team on the same. Ensure quality and appropriateness of customer service provided. To maintain Front Office log book and shift reports. Respond to inquiries and resolve problems in an effective manner. Ensure all guests receive a swift, smooth, professional and friendly check in and check out Ensure quality in all aspects of the job. Maintain record of all banquet and any other functions in the hotel. Liaise with other departments for the resolution of day-to-day administrative and operational issues. Carry out other duties which naturally fall within the reasonable expectations of the post. Adhere to the Procedures & Standards Manual. Display a proactive approach in initiating and implementing initiatives to provide an improved service in all areas. Liaise with Housekeeping for the Room Status. Handle additional responsibilities as and when delegated by the Management. Qualifications Diploma in Tourism / Hospitality Management Minimum 1 year of relevant experience in a similar capacity Excellent reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Good working knowledge of MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Achieve daily targeted number of sales calls with effectiveness Develop business leads for the Hotel on a weekly basis Prepare monthly list of accounts to penetrate for the following month Plan a minimum of 2 site inspections/entertainment meetings per week to qualified potential accounts or new accounts Prepare monthly action plan for main market segment Perform monthly review account profile on room nights production and average rate Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge Fully responsible of accounts under his/her management , including contracting, updating profile and renewing contracts Update management on VIP arrivals, meet and greet accordingly Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue Conduct negotiations to achieve the best profit and rates for the Hotel Attend hotel clients and local community business events to network and maintain high visibility Update Director of Sales & Marketing on market trends and business leads Interview, select and recruit direct reports Identify and develop team members with potential Conduct performance review with the team Constantly monitor team members’ appearance, attitude and degree of professionalism Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Be aware of the hotel fire & life safety/emergency procedures Perform other reasonable duties assigned by the assigned by the Management Qualifications Diploma in Tourism / Hospitality Management Minimum of 5 years of experience in a similar capacity with proven track records Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Purchasing Planning Responsible for purchase of materials required by the company. To assist the Materials Manager in the allocation of suppliers based on the vendor capacity, location etc., and the company’s requirements. To survey the market and update the knowledge about new products and suppliers available in the market. Assist the Materials Manager to coordinate all the operations of the team within the department. Provide information on choices of items available for purchase. Assist the Materials Manager to prioritize purchases based on resources and urgency. Ensure to evaluate user needs and functionality of various materials purchased. Ensure that all Licensing laws are adhered to. Assist the Materials Manager to plan, direct and control all day-to-day Purchasing functions. People Management Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Provide effective support to the team to enable them to provide a range of effective and efficient services. Financial Management Assist the Materials Manager to monitor and maintain inventory records of all the purchases made. Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management To compare the quotations received and select the supplier, who suits to the company’s requirements. Ensure to place order with suppliers taking the lead time into consideration. Negotiate with supplier and evaluate the proposal when required. Ensure that the purchase order meets the criteria of quality, price, timeliness and reliability and also the standards of the company. Ensure that a copy of purchase order is sent to all the concerned departments. Follow up with suppliers for efficient service and in case of late delivery of the materials ordered. Ensure closure of purchase record after delivery of items. Handle dispatches to other departments as required. Keep track of new Legislation, Excise and Custom rules that come into force from time to time. To handle day-to-day purchase activities. Follow up on payment on receiving the materials. Handle additional responsibilities as and when delegated by top management Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization and the prompt delivery of services. Qualifications Bachelor’s Degree Minimum 5 years of experience in a similar capacity High degree of professionalism with strong understanding of business acumen Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, PowerPoint, and relevant financial and accounting reporting systems Fully conversant in accounting principles and financial regulation standards Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Conduct daily briefings and ensure that all pertinent information is well received by team members Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met Review, analyze and suggest improvement of work flow and standards at the Front Desk Analyze rate variance report to ensure rooms revenue control, approve discounts and rebates Communicate with Front Office Manager on all matters regarding guest services & hotel operations Ensure documentation of all guest related issues using the logbook Sign media and supervise shift handover procedures Coordinate and communicate with other hotel departments as requiredregarding general administration and operations issues Provide management presence at all times by assisting with the handling of guests’ needs and complaints tactfully and efficiently Assist Guest Relations in greeting, rooming, and sending off guests Inspect front of house and back of house regularly for cleanliness and orderliness Ensure that front line staff complies with marketing techniques and maximizes sales Check billing instructions, monitor guest creditand act upon any discrepancies Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates Ensure procedures of On-Call Valet Desks and driveways are manned at all times and run efficiently Ensures the Safety, Security and Loss Control policies and procedures are compiled with at the lobby and driveway. Handle and manage hotel emergencies. Conduct Night Audit Process for hotel Qualifications Strong leadership, interpersonal and training skills Good communication and customer contact skills Results and service oriented with an eye for details Ability to multi-task, work well in stressful& high-pressure situations Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Ensure that all food & beverage employees have an adequate knowledge of food safety. Follows immaculate grooming standards and is the custodian of the property’s grooming policy. Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards. Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program. Hold trainings and meetings with the Training Managers and Chemical Suppliers. Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters. Spot check on receiving area for food hygiene and vendor product quality to ensure the property’s criteria is met. Organize monthly food safety meetings and training, distributes and keeps accurate records of the same. Follow up with all related teams that trainings are understood and actions implemented. Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance. Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training. Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas. Ensure daily checks of freezers and fridges in the kitchen and bar areas. To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference. Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets. Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation. Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene. Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly. Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance. Qualifications Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications Is knowledgeable about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001 Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Support the hotel Management to define the hotel strategy (in terms of business mixand pricing by season and type of day) for the future periods. Ensure that a “RM culture” is spread in the hotel, through regular coaching and training sessions for the hotel teams.Is responsible for the implementation of multi-brand RM methods in a dedicated region in order to maximize the turnover in accordance with brand’s marketing, country, area, hotel strategies and customer’s needs. Is responsible for having all the revenue management processes in place in his/her perimeter. He/she implements the GM’s strategy on a daily basis, updates the planning, quotes the groups and alerts the GM, when market deviates from the strategy. Is in charge of helping the hotels to reach and beat their operational turnover budget. Support the GMs in the creation of the strategy (with proper analysis) and to work effectively with the implemented revenue management system. Furthermore, to implement the strategy, based on the daily recommendations in the distribution channels, as well as the daily check of the system recommendations for sense and provide complementary or revised proposals for optimization. Analyze the hotel(s) results and performance (average rates, occupancy rates, RevPAR..). Survey the market and competitors in terms of performance (RevPAR Index, market penetration…), pricing and availability as a basis for future tactical decisions with the Hotel(s) GMs. Ensure an accurate and dynamic forecast for the future dates (by room and revenue by segment and day) based on the RM referenced systems recommendations and a daily monitoring of the data (portfolio, booking pick-up, events, calendar events). Take daily decisions to optimize the hotel turnover. Decisions in terms of pricing, inventory management (RMLs open/close), group quotation, distribution channels. Ensure that his recommendations are implemented in reservation and reception, and that systems (PMS, TARS, RMS) are updated accordingly. Ensure that a “RM culture” is spread in the hotel, through the animation of weekly yield meetings (gathering the GM and the key hotel managers) and regular coaching and training sessions for the hotel team. Qualifications Degree in Hotel Management school orBusiness school. Reception/Reservation experience preferred At least 5 years of experience in a full-time RM position. High proficiency with MS Excel, Word, PowerPoint and Outlook Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Job Description JOB PURPOSE Exceed guest expectation in first attempt. Executive Responsibilities & Empowerment KEY OPERATIONAL RESPONSIBILITIES Financial: Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational: Check all equipment prior to service where applicable. Oversee all front of house food set ups to ensure they are as per guidelines set by the Chef. Promote an environment of team work to facilitate the achievement of department and Accor objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. To maintain the quality and presentation of all food served and the expedition thereof. To follow all HACCP procedures in all food production and galley maintenance. To ensure back up is provided for the service lines. To follow all recipes to company specifications, and avoid wastage. To communicate and cooperate with all other team members, to ensure a smooth food delivery system. To ensure environmental separation standards are followed. To perform all other tasks assigned by senior management. To be fully conversant with all services and facilities offered by the hotel. To perform opening and closing procedures established for the Place of Work as assigned. To monitor operating supplies and reduce spoilage and wastage. To do mise-en-place/ pre-preparation/ processing of all meat, poultry, seafood, fruit and vegetables, dairy products, etc. To perform cooking at various sites in the hotel as well as outside Banquet functions. Business plan /Analysis: To ensure when preparing meals, that all food production recipes and presentation specifications are followed, as per company standard, to produce food of consistent quality and cost. Team Management : To ensure decision making process is transparent and fair. General Duty: Should have a thorough knowledge of menus, recipes and preparation. Should have worked in all section of the kitchen. Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his assistance. Must be able to monitor consumptions, stores, butchery, receiving. Should possess good knife skills. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives. To co-ordinate with the Stewarding, F&B Outlets and other Departments. Show more Show less

Job Description JOB PURPOSE Guest Service Associate provides guest services, handles the set‐up of daily reservations and check‐in and check‐out of guests. Perform all cashier functions adhering to internal controls guidelines. EXECUTIVE RESPONSIBITIES & EMPOWERMENT Ensures all interactions with guests are handled professionally and with care adhering to hotel’s policies and procedures. Responsible for following and ensuring the standard operating policies (Key to Success) and procedures are adhered to. Notes, collects and actions any guests’ preferences to maintain guest profiles. Key Operational Responsibilities People Management Helps in creating a positive and highly motivated working environment that promotes and develops teamwork. Utilizes and develops communication tools and channels for the dissemination of information and workflow in the section. Attend training as scheduled by management. Guest Loyalty Promptly and actively obtains feedback and preference from guest. Provides engaging arrival and departure experience to all guests. Enroll maximum guests to Le Club. Achieves guest delight through friendly and proficient services at the time of arrival / departure. Must have knowledge of membership levels of Le Club Accor program. Operational Processes At the start of the each shift, all shift back up reports, get familiarized with: Room Situation in the Hotel, Checks on status of room blocks and discrepancies, Front Desk follow ups on expected check ins and check outs, Reports from the end of the previous shift, Correspondence bearing the current shift, Events in the hotel. Take hand over from the outgoing shift, highlights any cash discrepancy. Takes departure time and secure mode of payment from all guests at the time to arrival. Takes check ins / outs efficiently within require time frame and as per defined standards. Welcomes all guest entering the hotel. Extends fond farewell to all guests on departure. Follows all internal controls guidelines prescribed by the management Up sell higher category of rooms to optimize occupancy and room rate. Records Arrival & Departure register as per local laws at all times. Prepare ‘C’ forms send as per the local laws. Ensure and check all equipments in Front Office Department are in working condition. Administration Ensure all grooming standards are in place and adhered to. Print shift reports and get them signed off, filed or handed over to incoming Shift. Ensure that all rebates and paid‐outs are acknowledged by Duty Manager. Performs all other job assigned by the Management. Show more Show less

Job Description JOB PURPOSE Perform professional massage therapy and body treatments and remain current with the industry. Provide uncompromised attention to guest/member service. KEY OPERATIONAL RESPONSIBILITIES Financial- Maintain the facility in peak condition at all times while adhering to all aspects of the operations budget. To ensure efficient billing of service to clients Operational – Perform all 30, 60 and 120 minute body treatments, as certified/trained to do so. Be on time for appointments and thoroughly review appointments after completing each massage. Keep work area clean and neat at all times. Maintain an ample supply of massage oils, alcohol, towels, sheets, and other necessary supplies in a neat and orderly fashion within the massage work area. Preparation of kits as required/needed. The ability to courteously interact and answer all facility related questions with members and guests. Perform loofah treatments and herbal wraps as required. Assist in the co‑ordination of Body Tech. services with other spa programmes. Insure current trends in body treatment industry. Serve as catalyst to promote spa services to members and hotel guests. Maintain current professional licenses. Report dysfunctional equipment to Operations Manager. Work with the Body Tech. Supervisor in the formulation of plans for projects and other areas. Ensure individual is well versed in all aspects of the Spa's operations i.e. Business telephone usage, Guest relations, Spa services (massage, loofah, facial, etc.), Retail sales. Assist in the operations of all spa departments as required: Fitness Facility Operations Front Desk/Receptions Boutique Sales and Marketing Guest Service- To ensure the facility is in peak condition at all times (operations and cleanliness). To ensure guest/member satisfaction at all times by ensuring that safety and service is always the Spa's first priority. Administrative Duties- Adherence to Standard Operating Procedures Manual. To maintain inventory of supplies for the operations of the treatment rooms. To maintain accurate as required by provincial regulations. To attend weekly/monthly Body Tech. departmental communication meetings. Effective scheduling of all Massage Therapists. Employee Relations – To ensure Body Tech. department maintains a positive relationship with all departments in the Spa and Hotel. Responsible for being trained in all facility operations. To ensure having a complete understanding of, and adhere to, the hotel's policy relating to safety. Responsible for understanding all Spa departments training in pertinent emergency procedures and ensuring all departments are well versed in Salon operations (cross training). To ensure all employees adhere to all hotel standards as stated in the employee handbook. Other Duties – Ensure cross trained in all spa departments. To carry out any other duties and responsibilities as assigned Follow and ensure that all employees follow all safety procedures and practices. Adherence of Body Tech. departmental Emergency Procedures/Safety Manual. Ensure all departments adhere to all safety practices of THE HOTEL. Maintain equipment for Body Techniques and personal equipment in safe working order. Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Coordinate marketing and effective implementation of the promotional strategies for all services the hotel has to offer; Create the annual marketing plan and follows it on a monthly basis; Manage the newsletter and social media including engagement, content creation, scheduling, monitoring, writing and posting all status updates within the brand guidelines; Optimize the awareness of different hotel outlets and events; Create the annual events calendar as well as initiate regular marketing meetings; Create marketing, PR reports and press tools; Delivers a monthly report, and newsletter for the hotel Liaise with local/regional media; prepare press releases of events; Assist departments with creative ideas; Ensure the consistency of all marketing collaterals with Accor, Novotel and ibis standards, create the promotional materials, brochures, and leaflets and follows production; Digital Acquisition marketing – SEO, OTA’s, Accor Loyalty Programs, website content Optimisation, Metasearch channel Optimisation. Assists in the implementation of the hotel's Marketing Communications Strategy (goals, tactics and actions) to achieve and exceed forecasted revenue figures in Rooms, Food and Beverage, and all other revenue-generating departments. Ensures that Marketing Communications activities are aligned with the Corporate Marketing Strategy, and guidelines and that the Hotel actions have been implemented where appropriate. Attends regular departmental marketing communications meetings and ensures departmental briefings and meetings are effective and conducted as necessary. Ensures that all collateral and contents meet Novotel and ibis brand standards consistently Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily Attends all official functions as a representative of the Hotel and represents the hotel as a spoke person, master ceremony for any Hotel special program or occasion, as needed Attend social events both in-house and outside. Receives in the Hotel V.I.P guests. Develops a public relations program for the hotel based on its marketing goals. Liaises with Marketing agencies in targeting specific markets and developing public relations strategies to reach these markets. Coordinate and manage media and public interest to generate coverage and maintain awareness. Acts as the hotel’s liaison with the PR Agency and media to promote good publicity and counteract bad publicity. Develops media contacts, and plans press conferences and other press activities. Develops and organizes promotional activities, coordinates with departments concerned; invites VIPs and media for promotional activities; prepares and issues press releases. Prepares promotional press releases on personalities among guests and employees of the hotel and on newsworthy events in the hotel. Promotes the desired work culture around the core values of Trust, Integrity, Respect, One Team and Service of the Accor Hotels Group and the brand ethos. Maintaining and updating the marketing database. Develop and manage the production of events, and marketing collateral and ensure that deadlines are met. Coordinating, planning marketing and implementation of campaigns with sales activities. Handle and coordinate all media requests and enquiries in a timely manner Develop and create media releases, key messages, media FAQs, speeches, and presentations where required. Media tracking and tabulation, keep up with current marketing trends, innovations, communication techniques and any media regulations. Maintain, update and promote via websites, social media handles, and e-mailers with information on events and ongoing activities. Meeting and entertaining journalists. Working closely with design agencies and assisting in new product, and service launches. Maintain effective internal communications to ensure that all relevant company functions are kept informed of the marketing objectives. Any matter which may affect the interests of the hotel should be brought to the attention of the Management Qualifications Bachelor’s Degree Minimum 9 years of experience in a similar role Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Job Description JOB PURPOSE Maximize room bookings by delivering a pleasant and efficient reservations service. Ensure that reservations are dealt with effectively, while maximizing revenue. Executive Responsibilities & Empowerment Liaises with Sales & Marketing Team and Front Office Team in day to day operations KEY OPERATIONAL RESPONSIBILITIES Financial Identify optimal, cost effective use of the resources and educate the team on the same. Operational Ensure that reservations requests are answered promptly and politely and that complete details are recorded as per standard procedure. Ensure to handle all incoming enquiries efficiently and effectively and hence converting them into bookings Ensure to handle enquiries promptly and efficiently with the overall objective of maximizing sales and room occupancy rates. Responsible for ensuring that all reservation filing and correspondence is carried out daily. Perform all the duties that are common and any other duties assigned by the Reservations Manager/Asst Manager/Team Leader. Business plan /Analysis Maintain and update corporate database, entering delegate bookings to ensure delegate information/ records are kept up to date and accurate for future events Team Management Work with internal/external representatives from different functions for executing the reservations. Provide effective support to the team to enable them to provide a range of effective and efficient services. General Duty Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction. Be ready and responsible for any job, which may be assigned by the Management Show more Show less

Job Description JOB PURPOSE Exceed guest expectation in first attempt. Executive Responsibilities & Empowerment KEY OPERATIONAL RESPONSIBILITIES Financial Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Ex Chef. Organise rosters for casual, agency and section staff as per guidelines set by Chef. Promote an environment of team work to facilitate the achievement of department and Accor objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with Accor standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintain relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members. Ensure proper collation and storage of all galley equipment and accessories. Conduct regular operational and sanitation inspections of all kitchen areas. Ensure garbage separation standards are enforced throughout the kitchen. Plan and execute any special menus as directed by the chef. Provide accurate feedback at all times to the chef. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow-up on the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly Business plan /Analysis To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. Team Management To ensure decision making process is transparent and fair. General Duty Should have a thorough knowledge of menus, recipes and preparation. To ensure the ongoing and scheduled training of all galley employees Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines. Show more Show less

Job Description JOB PURPOSE Exceed guest expectation in first attempt. Executive Responsibilities & Empowerment KEY OPERATIONAL RESPONSIBILITIES Financial Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operational To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout. To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate. Follow-up on working schedules for all kitchen employees. To assist in the ongoing and scheduled training of all galley employees. To direct and motivate all galley employees. Monitor quality and specification of all items loaded ensure company standards are adhered to. Report all discrepancies to the chef. Monitor quality and presentation of all food items, provide corrective action where necessary. Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees. Ensure all kitchen personnel are familiar with operation of all kitchen equipment. Ensure kitchen equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Follow-up on the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly. Business plan /Analysis To be aware of budgets and have handle on sales. Plan cost effective proposal for banquets. Team Management To ensure decision making process is transparent and fair. General Duty Should have a thorough knowledge of menus, recipes and preparation. Should be able to manage all kitchen operations in the absence of Culinary Director Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team Should be able to manage his team Should be able to analyse issues and have the temperament to deal with it with in company guide lines. Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Outlet Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature Try to remember individual patron’s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Qualifications Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation Assist management to supervise junior team members and casual labor under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis Take food and beverage orders according to guest’s requirements and preferences Deliver food & beverage services in accordance to departmental standards and procedures Ensure that all food & beverage are served according to service standard Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Try to remember individual patron’s names and their preferences to extend a personalized service Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management Assist other Food & Beverage outlets with their operations during peak times or when required Other Responsibilities Maintain complete knowledge of all food & beverage services, contents &preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Qualifications Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Outlet Operation Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature Try to remember individual patron’s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Qualifications Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Show more Show less

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations, Job Description Achieve daily targeted number of sales calls with effectiveness Develop business leads for the Hotel on a weekly basis Prepare monthly list of accounts to penetrate for the following month Plan a minimum of 2 site inspections/entertainment meetings per week to qualified potential accounts or new accounts Prepare monthly action plan for main market segment Perform monthly review account profile on room nights production and average rate Monitor competitorsrate strategy, account penetration and marketing activities to maintain a competitive edge Fully responsible of accounts under his/her management , including contracting, updating profile and renewing contracts Update management on VIP arrivals, meet and greet accordingly Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue Conduct negotiations to achieve the best profit and rates for the Hotel Attend hotel clients and local community business events to network and maintain high visibility Update Director of Sales & Marketing on market trends and business leads Interview, select and recruit direct reports Identify and develop team members with potential Conduct performance review with the team Constantly monitor team membersappearance, attitude and degree of professionalism Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Be aware of the hotel fire & life safety/emergency procedures Perform other reasonable duties assigned by the assigned by the Management Qualifications Diploma in Tourism / Hospitality Management Minimum of 5 years of experience in a similar capacity with proven track records Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Identify optimal and cost effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Operational Management Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere hotel policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Qualifications Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities