We are looking for a driven and experienced AGM Sales to lead Banquet Sales for our boutique hotel in Jaipur. The ideal candidate will have a deep understanding of event sales, banquet execution , and client servicing , particularly in the luxury or boutique hospitality segment . This role requires strong sales acumen, local market knowledge, and hands-on experience in managing weddings, corporate events, and social gatherings from inquiry to execution. Key Responsibilities: Sales & Business Development: Identify and develop new business opportunities for banquet bookings (weddings, corporate events, social functions). Build strong relationships with event planners, wedding coordinators, corporates, and travel agents to drive banquet revenue. Create and implement sales strategies to achieve monthly and annual revenue targets. Conduct property walkthroughs, client presentations, and negotiations to convert leads into confirmed events. Develop rate cards, banquet packages , and customized proposals for prospective clients. Banquet Operations Coordination: Work closely with the F&B and banquet teams to ensure smooth execution of events as per client expectations. Monitor banquet setup, service flow, event timeline, and staff allocation during events. Ensure guest satisfaction , manage on-ground event logistics, and handle client escalations with professionalism. Conduct pre-event planning meetings and post-event feedback reviews . Client Relationship Management: Maintain a high standard of guest engagement and personalized service throughout the event lifecycle. Develop strong repeat client networks and nurture long-term relationships for sustained business. Manage client communications efficiently and ensure timely resolution of queries and concerns.
We are seeking an experienced and dynamic Food and Beverage (F&B) Manager to oversee all aspects of our food and beverage operations. The ideal candidate will have a strong background in menu development, team management, customer service, and cost control. This role requires strategic thinking, excellent leadership, and a passion for delivering outstanding dining experiences. Key Responsibilities: Menu Planning & Development: Design, evaluate, and continuously innovate menus based on customer preferences, seasonal availability, and market trends. Purchasing & Inventory Management: Oversee procurement of food and beverage items, manage inventory levels, and ensure cost-effective purchasing while maintaining quality. Staff Supervision & Training: Lead, train, and motivate F&B staff to provide excellent service and maintain high standards of professionalism. Quality Control & Customer Satisfaction: Ensure consistency in food preparation, presentation, and service. Monitor customer satisfaction and implement improvements based on feedback. Budget Management: Develop and manage departmental budgets, control expenses, and drive cost efficiencies without compromising quality. Health & Safety Compliance: Maintain strict hygiene, sanitation, and safety standards in compliance with local regulations and company policies. Vendor Management: Build and maintain strong relationships with suppliers and negotiate favorable terms and contracts. Customer Complaint Handling: Address and resolve customer concerns promptly and professionally to ensure a positive guest experience. Sales & Profitability Strategies: Develop and implement promotions, upselling techniques, and service innovations to boost revenue and profitability. Daily Operations Oversight: Ensure smooth day-to-day functioning of the food and beverage department, including dining services, kitchen coordination, and event support. Qualifications & Skills: Bachelors degree in Hotel Management, Hospitality, or related field (preferred). Minimum 4+ years of experience in food and beverage operations, preferably in a hotel, restaurant, or hospitality group. Strong leadership, communication, and interpersonal skills. Proven track record in cost control, team management, and guest satisfaction. Sound knowledge of food safety regulations, inventory systems, and POS platforms. Ability to work flexible hours, including weekends and holidays.
We are looking for a well-presented, service-oriented, and experienced Duty Manager Front Office to oversee the smooth day-to-day operations of the front desk. The ideal candidate will have a strong background in guest relations, team supervision , and front office operations . You will be the first point of contact for guests and play a key role in ensuring an exceptional guest experience. Key Responsibilities: Daily Front Desk Operations: Supervise all front desk activities, including check-ins, check-outs, room assignments, and guest inquiries. Guest Experience Management: Handle guest complaints, special requests, and feedback professionally and efficiently to ensure maximum satisfaction. Team Supervision: Manage and guide guest service agents, receptionists, and other front office staff. Ensure staff are trained, motivated, and delivering high-quality service. Professional Environment: Maintain a warm, welcoming, and professional atmosphere in the front office area that reflects the brand’s service standards. Security & Safety: Ensure the safety and security of the front desk and lobby area, including guest data and valuables. Administrative Support: Assist with night audits, occupancy reports, shift schedules, billing inquiries, and other administrative duties as required. Operational Coordination: Liaise with housekeeping, reservations, and maintenance departments to ensure a seamless guest experience. Qualifications & Skills Required: Degree or Diploma in Hotel Management or related field. 3+ years of relevant experience in front office operations, with at least 1 year in a supervisory or duty manager role. Excellent communication, leadership, and conflict-resolution skills. Proficient in using front office systems (e.g., Opera, IDS, PMS). Strong organizational and multitasking abilities. Customer-first mindset with a professional appearance and attitude. Willingness to work in shifts, weekends, and holidays.
We are seeking a talented and experienced Chef de Partie (CDP) to join our kitchen team. The ideal candidate will have 4+ years of professional kitchen experience and will be responsible for managing a specific section of the kitchen such as grill, sauce, or pastry. This role demands a strong commitment to quality, consistency, and culinary excellence, as well as leadership in supporting junior staff. Key Responsibilities: Manage a Designated Section: Oversee the daily operations of an assigned kitchen section (e.g., grill, sauce, pastry) ensuring efficient workflow and timely preparation. Food Preparation: Prepare and cook dishes as per the restaurants recipes and presentation standards. Quality & Consistency: Maintain high standards of food quality, portion control, and consistency in every dish served. Workstation Hygiene: Keep your section clean, organized, and well-stocked at all times, following kitchen hygiene protocols. Staff Training & Support: Guide and train junior kitchen staff and commis chefs in your section, ensuring they follow recipes and kitchen procedures. Health & Safety Compliance: Follow all food safety and sanitation regulations and ensure your section is in full compliance with HACCP and local health codes. Requirements: Diploma/Degree in Culinary Arts or Hotel Management (preferred). Minimum 4 years of experience as a Chef de Partie or similar role in a professional kitchen. In-depth knowledge of cooking techniques and kitchen equipment. Experience in managing a section independently in a high-volume kitchen. Strong organizational and multitasking skills. Team player with good communication and leadership abilities. Flexibility to work in shifts, weekends, and holidays.