464 Resort Jobs - Page 5

Job Purpose To be a part of Business Vertical for enabling expansion of the business and support the topline growth of the organization. Job Description The incumbent shall be responsible for adopting a Go-To-Market strategy (GTM), search for business leads and convert these leads into business. The incumbent shall cultivate strong business relationships amongst all its customers. He / she shall act as a true ambassador on behalf of the organization. Ability to research and identify new market opportunities. The incumbent shall act as a bridge between the internal stakeholders such as Food Production / Food & Beverages / Operations / Costing & Pricing teams etc. and the external stake -holders. Shall be responsible for planning and forecasting, proposing short and long-term business development plans. Responsible for understanding customer needs and offering solutions and support; answering potential customer requirements and follow-up questions; responding to customer requests for proposals (RFPs). To create and maintain a database of customers. To create informative presentations, presenting and delivering information to potential customers, industry exhibits, trade shows and conferences. He / she should have sound knowledge of Business, Competition, Domestic Market, Cross-functional / knowledge of other functions such as Pricing, Packaging, Delivery and Sales etc. Key Skills Required The incumbent should possess excellent communication skills. Proficiency in local language / dialect will have an added advantage. He / she to possess good listening skills to understand the requirement of the customers. Should have a pleasing personality. High attention to detail and a focus on fact-based decision-making. Incumbent should be abreast with the latest market trends of the catering & aviation skills. Should be dynamic, motivated and target driven. He / she must be flexible with work timings/ schedule and availability. Good in networking skills to build relationships with customers. He / she will be required to travel with the aim of discovering companies with business potential. Should have good interpersonal, analyzing & follow-up skills. Proficient in computer skills i.e. Microsoft Office Suite (Excel, Word, PowerPoint and Outlook). Qualifications Required Graduate or Degree or Diploma in Hotel Management / Hospitality Management / Sales & Marketing / Business Management or other related fields from a reputed institute / college within India or abroad.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

The Travel and Tourism industry is on the verge of a revolution; The definition of a tour guide is changing with the description of a traveller and tourist. In the current scenario, there are thankfully more travellers who are looking for unique and sustainable ways to experience a destination through understanding the local way of life, taste the regions cuisine, deep dive into the cultural diversity and interact with locals to understand and rejoice all of the above. We, Unventured have over the past 5 years we have been the locals for travellers who want to see our beautiful country beyond the clich. We are rated highly by our travellers as the best in the Industry providing experiential tours in India, Bhutan and South East Asia. As an organization, we believe in focusing not just on our customers but also our team that plays a prominent role in building this way of life where travel meets local experiences through sustainable means. Roles and Responsibilities Were looking for someone with a warm personality and a passion for travel and storytelling. At Unventured, a tour is less about giving out statistical information, and more about a storytelling experience with a local friend. As part of the team, you will be guiding travellers through Bengaluru and Mysuru. Some of the must-have Core/Key skills are Engaging Ability to hold the attention of your guests/travellers without being repetitive. Share information through illuminating and entertaining ways, rather than repeating a list of facts and instructions. Patient Answering questions youve already answered multiple times, you will show both competence and enthusiasm, to help your guest come to a satisfying conclusion to the question they had in mind. Empathetic Feel the Room Your radar is always on to feel the room. You should be able to put people at ease, reassuring them that they are in good hands and that they should try to have the best time possible. Good Sense of Humour A guide with a good sense of humour will increase the enjoyment of the tour and temper any tensions that may arise. Energetic Long days, large groups, physical activity, and nearly daily crisis management require a great deal of energy, both mental and physical. Timely Punctuality is a must-have quality. If you are not on time, that makes for unhappy travellers and frustrated co-guides. Organised The experience should feel seamless and effortless. Logistics should be nearly invisible to the eyes of the participants. Keen interest in History and Culture continuously learn about his/her destination. Look out for new experiences and share them with the team. Knowledge of the local language (Kannada/Hindi) An acute sense of direction Work Experience Prior work experience in the hospitality industry is preferred and not a must.

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working & Collaboration.

To report for duties well-groomed and in proper uniform (Haircut Nails Uniform Shoes Pad pencil etc.) Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end place correctly before the service time to ensure agreed standards of service Provide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the site Maintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place and see that clean dry and proper equipment is used as per the SOP laid down

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for serving the clients and guests according to Sodexo standard and to perform duties as delegated by the Chef Manager Key Result Areas: Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices. Keep track on Standard Service Timing Clearance as per Standards. Keep track of staff duty roasters briefing. Keep track of Sales. Ensure all Process Checklist are followed and updated regularly. Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended. Plan menus for small functions as and when needed Ensure complete guest satisfaction In addition, any other assignment given by the immediate superior or the Management

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Duties & Responsibilities Food & Beverage Day to day cafeteria operations incl managing of outsourced catering partners, upkeep & maintenance, record-keeping, employee interface, feedback gathering, etc. Pantry operations incl controls, record-keeping, etc. All aspects of quality control in catering services, incl compliance with Aricent EHS norms & SLAs, & monitoring of caterers production facilities, etc Statutory compliances, incl food hygiene, laboratory testing, pest control, reports, etc Responsibility of catering services equipment, incl inventory, breakage control, upkeep & maintenance, etc Effective management of sub-contractors such as caterers, & other related vendors, and their onsite staff Assistance in identification & shortlisting of various categories of F&B vendors Menu planning and compliance Manpower Operational responsibility for all contract staff (direct & indirect) involved in catering services Training of catering services staff (direct & indirect) in F&B service, Kitchen Stewarding, & soft skills. Grooming in discipline, conduct, dress code and hygiene Conferencing, Meetings Customer Visits & Event Catering Co-ordination and handling of all conferences, meetings & related activities Operation of conferencing infrastructure Co-ordination of F&B hospitality during customer visits

Local Language Proficiency is a must.. Aggressive and a go-getter with direct selling experience.. Deliver appropriate and effective sales presentations, while always keeping abreast of the company's products and services.. Ability to translate dreams of the customers to the reality of Luxury holidays.. Develop and sustain strong and healthy relationships with customers to encourage repeat business and achieve referral sales.. Fast learner with a strong passion for sales.. Actively reach out to the non-members at our resort and sell our product.. Meet all the happy customers and get them to upgrade the product bought by them.. Reporting To OSSO TM (Onsite Service & Sales Office Team Manager). Candidate Profile required Education Higher Secondary (12th Pass) Required Language proficiency is a must as per the region and not education Years of Experience 1 year / Freshers Compensation Salary: As per industry standards + incentives. Benefits Travel Allowance Location : - Alleppey,Ooty,Goa,Mahabaleshwar

Executive Chef - Multicuisine and Conti for Bandra Mumbai 12 LPA CTC. Expert in Continental, Indian and chinese. Local Candidates required who can join urgently. Hotel Management is compulsory. Please share resume on 9930060601 or apply on naukri.

Primary Responsibilities Operation Conduct daily briefings with staff at floor level. Manage and supervise all tasks of his/her team Ensure cleanliness of guest rooms, guest room balconies, guest corridors, linen rooms and housekeeping pantries according to standards and procedures set Supervise public areas Replenish guest supplies and ensure that guests requests are promptly attended to Attend to reports on damage or malfunction in hotel rooms Maintain equipment in proper state of cleanliness Maintain a section floor report Conduct regular room checklists Report unusual behavior/activities on floors to Executive Housekeeper Record room status in allocated section accurately Assist Executive Housekeeper in assessing team members attendance and performance Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Establish and maintain effective employee working relationships

Primary Responsibilities Conduct daily briefings with staff at floor level. Manage and supervise all tasks of his/her team Ensure cleanliness of guest rooms, guest room balconies, guest corridors, linen rooms and housekeeping pantries according to standards and procedures set Supervise public areas Replenish guest supplies and ensure that guests requests are promptly attended to Attend to reports on damage or malfunction in hotel rooms Maintain equipment in proper state of cleanliness Maintain a section floor report Conduct regular room checklists Report unusual behavior/activities on floors to Executive Housekeeper Record room status in allocated section accurately Assist Executive Housekeeper in assessing team members attendance and performance Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management Establish and maintain effective employee working relationship High School Diploma/ certificate Good oral and written proficiency in English Minimum 2 years of experience in a similar capacity Ability to speak other languages and basic understanding of local languages will be an advantage

To provide courteous, professional, efficient and flexible service at all times following Novotel standards. To perform all duties and tasks in the assigned place of work To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage division or any other department of the hotel as assigned. 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 have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. To ensure that the place of work and surrounding area is kept clean and organized at all times. To monitor operating supplies and reduce spoilage and wastage. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

Conduct daily briefings with staff at floor level. Manage and supervise all tasks of his/her team Ensure cleanliness of guest rooms, guest room balconies, guest corridors, linen rooms and housekeeping pantries according to standards and procedures set Supervise public areas Replenish guest supplies and ensure that guests requests are promptly attended to Attend to reports on damage or malfunction in hotel rooms Maintain equipment in proper state of cleanliness Maintain a section floor report Conduct regular room checklists Report unusual behavior/activities on floors to Executive Housekeeper Record room status in allocated section accurately Assist Executive Housekeeper in assessing team members attendance and performance

Housekeeping Attendant You are at the heart of the hotel! As a Housekeeping Attendant, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them. What s in it for you: In 3-4 bullet points, showcase the benefits and perks of working at the property Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 What you will be doing: Clean all assigned guestrooms to standard Take initiative to add a personalized experience for the guest Take ownership of guests privacy and belongings, while ensuring exceptional service Your experience and skills include: Warm and caring personality; previous housekeeping experience is an asset Ability to anticipate and focus attention on guest needs, being professional and welcoming Excellent organizational skills and time management