464 Resort Jobs - Page 6

Operational To provide courteous, professional, efficient and flexible service at all times following ibis 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. Prior experience with Luxury Hotel in the same capacity Strong operational technical knowledge Outstanding personality and unmatched levels of energy, enthusiasm and commitment. Excellent multi tasking, problem solving, service orientation and interpersonal team skills Displays high level of flexibility, initiative, sincerity and team work

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 labour 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

Bartender As a Bartender, you will be an ambassador for the exceptional service and flavors that are hallmarks of our restaurant and lounge experience. Your warm, attentive guest service and passion for mixology is worth raising a glass to! Responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Assist guests regarding all beverage menu items in an informative and helpful way Mix drinks and control the beverage stock as per guidelines Have full knowledge of beverage lists and promotions Have full knowledge of all menu items, garnishes, contents and preparation methods Follow outlet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Previous bartending experience Excellent knowledge of all beverage products Previous point of sale system experience an asset Excellent communication and organizational skills Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Reema9354692492 Jahanvi—7651823919

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

We Having An Urgent Hiring For Head Chef at Ahmedabad Role & Responsibilities:- we are looking to hire an experienced Chef for our company guest house and request your support in identifying suitable candidates. Position Requirements :- Cuisine Specialization: Asian food , Japanese Food with a strong focus on authentic Taiwanese-style breakfast, lunch, and dinner. Serving Capacity: Should be capable of preparing meals for 12- 15 Taiwanese guests on a daily basis. Required only Male. Additional Responsibilities Guide and lead the Housekeeping and Helper team for smooth guest house management Maintain cleanliness, hygiene, and ensure high hospitality standards for guest accommodation. Candidate Profile : Should have prior experience working in a guest house, hotel, or similar hospitality environment. Must possess leadership qualities and good communication skills. Accommodation & Food will Provide by Company side. Interested Candidate kindly share your updated resume on this mail id- nisha@allianceinternational.co.in Contact Number 9099408000

The hired candidate will be responsible for Oversee front office, Banquets, housekeeping, food & beverage, purchase,and restaurant management teams to deliver exceptional hospitality services. Required Candidate profile Minimum of 15- 20 years’ experience in the hospitality industry out of which 5-7 years of previous experience as a AGM/General Manager position in a Star rated Hotel.

Urgent Openings for Saudi Arabia Salary – 1500 to 1600 SAR + (Food – Provide one meal per day) + Accommodation & Transportation. Working hours – 08 Hours per day/ 06 days per week Employment Contract. Age Limit – Under 30 years Only Keralites Perks and benefits Food and Accommodation and Transportation

Role & responsibilities Overview of the Role: The position is responsible for all aspects of operations at the Resort, to day-to-day staff management and guests. should be an ambassador for the brand and the Resort Provide leadership and strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction. Work Very closely with Vice President on day-to-day Operation & Sales Strategy. Responsible for managing the Resorts management team (HOD's) and overall Resort targets to deliver an excellent Guest experience. A position would also be required to manage between profitability and guest satisfaction measures. Operations & Sales Planning Ensure full compliance to Resort operating controls, SOPs, policies, procedures and service standards. Lead all key property issues including capital projects, customer service and refurbishment. Handling complaints, and oversee the service recovery procedures. Lead in all aspects of business planning. Corporate client handling and take part in new client acquisition along with the sales team whenever required. Assisting in residential sales as and when required and development with strong sales prospects. MICE is always monitored and meet the budgets Human Resource -Learning & Development. M anage and develop the Resort Executive team to ensure career progression and development. Ensure to the fill the gaps of Ideal Vs Actual Staffing. Effective L & D initiation across the all Departments to ensure Standards are always at optimum level Retention Strategy and Succession Plan to be adopted. Best HR practices and Grooming Standards to be in place. Budgets & Audits Responsible for the preparation, presentation and subsequent achievement of the Resorts annual Operating Budget, Marketing & Sales Plan and Capital Budget with coordination with Vice President GOP -- Profitability projections of the Resort, ensuring revenue and guest satisfaction targets are met and exceeded. Deliver Resort budget goals and set other short- and long-term strategic goals for the property. Respond to audits to ensure continual improvement is achieved. Responsible for safeguarding the quality of operations both (internal & external audits). Safety & Compliance Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal compliance All Legal Compliance pertaining to Labour, Food Safety, Hygiene Norms, monitoring the Statutory requirement of PF, ESI, Professional Tax Legal compliance of Classification of Resort in coordination with Vice President. Legality of Guest Safety Compliance are in place. PPM of the property in place and regular schedule to be monitored. All Statutory renewal Dash Board to be in place and monitored. Compliance checklist with Calendar in Place and monitored. Preferred candidate profile Must have IHM background, with 5 -10 years of Resort Operations Experience in Sr. Management Level, specially with pre-opening operations and hands on. Perks and benefits Salary will be best in the industry plus Accommodation, Laundry, Mobile Reimbursement and Food.

Minor Hotels is looking for Bar Manager to join our dynamic team and embark on a rewarding career journey Delegating responsibilities and supervising business operations Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers, assessing employee performance and providing helpful feedback and training opportunities. Resolving conflicts or complaints from customers and employees. Monitoring store activity and ensuring it is properly provisioned and staffed. Analyzing information and processes and developing more effective or efficient processes and strategies. Establishing and achieving business and profit objectives. Maintaining a clean, tidy business, ensuring that signage and displays are attractive. Generating reports and presenting information to upper-level managers or other parties. Ensuring staff members follow company policies and procedures. Other duties to ensure the overall health and success of the business.

Job_Description":" Job Title : Commis-I-Halwai School : Good Shepherd International School (GSIS), Ooty, Tamil Nadu Onboarding : July 2025 Location : Fully Residential Campus Ooty Facilities Provided : On-campus staff accommodation, cafeteria, and access to modern kitchen infrastructure About GSIS Good Shepherd International School is a renowned fully residential co-educational institution located in the lush Nilgiris of Tamil Nadu. The school\s Food & Beverage department operates at international standards to provide nutritious and diverse cuisine to students and staff, ensuring a well-rounded residential experience. Position Overview We are looking for a skilled and experienced Halwai (Commis-I) to join our team in the preparation of a wide variety of Indian sweets and traditional desserts. The ideal candidate should have hands-on experience in working in large-scale kitchen operations and be familiar with hygiene standards and consistency in preparation. Key Responsibilities Prepare a variety of Indian sweets, mithai, and desserts such as gulab jamun, rasgulla, laddoo, halwa, barfi, etc. Assist senior chefs in large-volume sweet production for daily meals and special occasions. Follow hygiene protocols and maintain cleanliness in the sweets preparation area. Ensure proper storage of ingredients like khoya, ghee, sugar syrups, and dry fruits. Support the F&B team during festivals and celebrations with customized sweet preparations. Adhere to standard recipes, portion sizes, and presentation techniques. Work closely with other kitchen staff to ensure timely and quality output in a residential school setup. Qualifications & Experience Minimum 3 years of experience in sweet and mithai preparation, preferably in hotels, catering, or institutional kitchens. Experience working in a residential school or boarding institution is an added advantage. Knowledge of traditional Indian sweets and regional delicacies. Ability to maintain consistency, taste, and quality in bulk preparation. Basic understanding of food safety and kitchen hygiene standards. What We Offer Competitive remuneration based on experience and skills. On-campus accommodation and cafeteria access . A supportive work environment with scope for learning and skill enhancement. Opportunities to participate in cultural and festive food events organized by the school.

Assists the propertys Banquets/Catering Department in reactive and proactive sales efforts, focusing on group and catering accounts. Contributes to revenue goals and department financial performance. Supports brand service strategies throughout all phases of the event processfrom pre-event to post-eventensuring smooth handoffs between departments and consistently high service delivery. Helps the team maximize revenue opportunities through up-selling and accurate event forecasting. Education and Experience High school diploma or GED; 2 years of experience in sales and marketing, guest services, front desk, or a related professional area. OR a 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no experience required . Core Work Activities Maximizing Revenue & Managing Profitability Solicits and books local catering and develops group business opportunities. Assists in creating and distributing catering sales revenue budgets and forecasts. Monitors weekly booking goals and prepares incentive reports for catering leaders. Ensures adherence to booking guidelines and maximizes space utilization and revenue. Supports catering sales/marketing plans addressing revenue, customer needs, and target markets. Managing Sales Activities Assists with selling and executing catering promotions. Handles operational aspects of booked business including proposals, contracts, and communication. Sells menu items, beverages, wines, and services such as AV, business center, and destination services. Understands and enforces timelines and task delegation for successful event execution. Ensures lost business is documented and analyzed. Manages local and group catering sales for the property and distributes contracts before group arrival. Stays informed on competitor offerings and positions the property accordingly. Providing Exceptional Customer Service Engages with clients, internal departments, vendors, and the community to ensure event satisfaction. Upholds the companys and property's customer service and brand standards. Practices daily service standards to enhance customer experience and loyalty. Builds relationships by understanding client needs and recommending appropriate services and solutions. Serves customers by identifying business goals and tailoring solutions that exceed expectations.

Role & responsibilities Key Responsibilities: Identify, pursue, and convert new business opportunities for room bookings, events, weddings, and corporate tie-ups. Build and nurture client relationships through regular communication and site visits. Meet and exceed monthly sales targets and revenue goals. Respond to customer inquiries and prepare customized quotations and proposals. Collaborate with the marketing, banquet, and front office teams for promotions and packages. Maintain sales reports, pipelines, and follow-ups via CRM or Excel tracking. Attend industry networking events and represent the resort at trade shows (as needed). Preferred candidate profile Experience: 1 to 3 years in resort/hotel sales , preferably handling room bookings, banquet/event sales, or corporate tie-ups. Industry Background: Hospitality, Travel & Tourism, Event Management, or Luxury Sales. Education: Graduate or Diploma in Hotel Management, Marketing, or Business Administration. Additional certifications in Sales or Hospitality are a plus. Skills & Qualities: Strong communication and persuasive selling skills Client-focused and confident in relationship building Ability to work under targets and pressure Familiar with local market trends and competition Fluent in English, Hindi, and local language (Marathi preferred) Good command of MS Office and basic CRM tools Other Preferences: Immediate joiners preferred Candidates from Karjat / Pune / Navi Mumbai or nearby areas will be given priority Willingness to work on weekends and travel locally when required

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Astitva 70072 21076

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Rishabh - 9220264109 Mausam - 7302543769 Ankit - 93191 11816 Manmeet -8287249724 Shabi - 8299436478

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Rishabh - 9220264109 Mausam - 7302543769 Ankit - 93191 11816 Manmeet -8287249724 Shabi - 8299436478

Store Management Shift Management Overall operations of the Stores Locations - All Bengaluru Regards Preeti - 9958488601 Sampanya - 7295008168 Rakhi - 6396208986

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 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

Description: We are seeking dynamic and driven HORECA Sales Executives to expand our footprint in the hotel, restaurant, and catering (HORECA) segment. The role involves identifying business opportunities, building relationships with HORECA clients, and driving sales of our dairy and sweet products in the assigned region. Develop and manage strong relationships with HORECA clients (hotels, restaurants, cafs, caterers). Identify new business opportunities in the HORECA segment and generate leads. Achieve monthly and quarterly sales targets. Conduct product presentations, tastings, and promotional activities. Negotiate pricing, contracts, and agreements with clients. Monitor market trends and competitor activities. Collaborate with internal teams (production, logistics, marketing) for seamless service. Collect payments and ensure credit control compliance. Graduate in any discipline (B.Com, BBA, B.Sc., etc.) MBA in Marketing or related field preferred but not mandatory Strong interpersonal and negotiation skills Self-motivated, goal-oriented, and target-driven Good knowledge of the Mumbai HORECA market Ability to work independently and under pressure Proficiency in MS Office (Word, Excel, PowerPoint) Familiarity with CRM or sales tracking software a plus Additional Details : 1. Working Days : 6 Days (Monday to Saturday) 2. Gender Male 3. Working time : 10:00 AM to 6:30 PM 4. Interview rounds : 2 5. Interview Mode : F2F 6. Qualification : Graduate 7. Industry : Food 8. Age : Upto 45 Years Contract period, auto-renewable or not: 1 year. Can be renewed with evaluation. On Third Party Payroll (Talisman HR) Interested can share updated cv on search@talismanstaffing.com or What's app : 9136435341

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.

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

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook to join our dynamic team and embark on a rewarding career journey 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 him Assist 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 cookingCommitment 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 environmentExperience 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 costsCreativity 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 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 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 environmentExperience 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 costsCreativity Eye for detail