Job Summary Organize the bar counter for courteous and prompt service and ensure guest satisfaction through properly mixing and serving of cocktails and drinks Responsibilities and Duties To organize the bar counter every morning with all the drinks available in the right place To keep the bar counter clean neat and attractive To ensure the proper functioning of all bar equipment To requisition and replenish liquor on the basis of the previous days consumption To prepare the garnishes for service To collect food from the kitchen to be served in the bar To have thorough knowledge of cocktails, liquor and mixing To ensure that the correct and clean glassware is available for the various drinks to be served To have a thorough knowledge of all beverages, cocktails, mocktails To prepare and serve beverages with flourish and flair To know thoroughly the food and beverage control procedures and implement the same including statutory records To ensure appropriate service to each guest as per pre determined standards laid down by the management To generate guest checks if required and ensure their proper processing by presenting them to guests and receiving payment for the same To assist the captain in preparing the general stores and beverage stores requisition To carry out any duties assigned by the Captain / Manager To follow the house rules and policies laid down by the management To adhere to strict grooming and hygiene standards To consciously and continuously strive to better his / her skills and increase his / her knowledge Job Type: Full-time Pay: ₹144,000.00 - ₹228,000.00 per year

To create optimum room sales and goodwill towards the Hotel through efficient and courteous service .Ensures prompt, courteous and accurate service to all guests Responsible for proper yield management of room inventory to achieve desired profitability.Responsible for the preparation of capital and operational budgets for his department.Responsible for Recommending changes in methods, equipment and staff as per requirement.Ensures safety and security of guest belongings in guest rooms, luggage room and guest lockers.Ensures room folios are correctly maintained and payment received as per billing instructions given.Responsible for adherence to all statutory requirements such as C-forms, Arrival and departure reports, encashment certificates, etc.Ensures guest privacy, safety and security at all times within Hotel premises.Makes conscious and continuous endeavour to meet new clients and maintain congenial relationship with existing clients.Ensures all records and documents are maintained as per standards laid down by the management.To control group and individual reservations to ensure maximum occupancy.To co-ordinate with the sales department for sales promotion.To ensure that policies and procedures laid down by the management are followed.To maintain good relations with present and prospective clients Job Type: Full-time Pay: ₹360,000.00 - ₹420,000.00 per year Work Location: In person

Job Summary Organize the bar counter for courteous and prompt service and ensure guest satisfaction through properly mixing and serving of cocktails and drinks Responsibilities and Duties To organize the bar counter every morning with all the drinks available in the right place To keep the bar counter clean neat and attractive To ensure the proper functioning of all bar equipment To requisition and replenish liquor on the basis of the previous days consumption To prepare the garnishes for service To collect food from the kitchen to be served in the bar To have thorough knowledge of cocktails, liquor and mixing To ensure that the correct and clean glassware is available for the various drinks to be served To have a thorough knowledge of all beverages, cocktails, mocktails To prepare and serve beverages with flourish and flair To know thoroughly the food and beverage control procedures and implement the same including statutory records To ensure appropriate service to each guest as per pre determined standards laid down by the management To generate guest checks if required and ensure their proper processing by presenting them to guests and receiving payment for the same To assist the captain in preparing the general stores and beverage stores requisition To carry out any duties assigned by the Captain / Manager To follow the house rules and policies laid down by the management To adhere to strict grooming and hygiene standards To consciously and continuously strive to better his / her skills and increase his / her knowledge Job Type: Full-time Pay: ₹144,000.00 - ₹228,000.00 per year

Job Summary Responsible for all food production in the area assigned to him To assure conformance to all food production standards and specifications set by the executive chef To control usage and eliminate wastage with a view to minimising food costs To maintain a high standard of cleanliness in his station To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef To upkeep all equipment used in his section To work with all other sections and maintain harmony in the main kitchen To train and supervise kitchen personnel in his station To ensure that employees in the department conform to house rules and policies of the Hotel To initiate the performance evaluation of his subordinate staff To ensure that kitchen personnel in his station conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station To facilitate the timely pick-up of food orders placed by the service staff Responsibilities and Duties Responsible for food production and waste control in his area Job Type: Full-time Pay: ₹23,000.00 - ₹26,000.00 per month

Job Summary Responsible for all food production in the area assigned to him To assure conformance to all food production standards and specifications set by the executive chef To control usage and eliminate wastage with a view to minimising food costs To maintain a high standard of cleanliness in his station To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef To upkeep all equipment used in his section To work with all other sections and maintain harmony in the main kitchen To train and supervise kitchen personnel in his station To ensure that employees in the department conform to house rules and policies of the Hotel To initiate the performance evaluation of his subordinate staff To ensure that kitchen personnel in his station conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station To facilitate the timely pick-up of food orders placed by the service staff Responsibilities and Duties Responsible for food production and waste control in his area Job Type: Full-time Pay: ₹23,000.00 - ₹26,000.00 per month

Job Definition Designing food and beverage control systems and procedures; planning, organizing, co-ordinating and controlling the implementation of the stipulated food and beverage control systems and procedures to optimize returns on cost in food and beverage, and to achieve economy in food and beverage costs Duties and Responsibilities To take corrective action whenever necessary and counsel the F&B manager and the executive chef accordingly To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management To plan the ‘Standards & specifications’ for the food and beverage merchandise in consultation with the F&B manager, Executive Chef, Purchase manager and the Financial Controller. Also to review the standards and specifications at regular intervals To prepare monthly profit and loss statements for each F&B outlet To initiate and introduce improvements in F&B controls; systems and procedures which are found necessary to ensure effective food and beverage control To conduct spot checks in the receiving, stores, food production and all F&B service areas To periodically review receiving procedures and routines To keep strict control over liquor; consumption, ordering, spoilage as well as breakage To review with the general manager the performance of each kitchen and the food and beverage sales outlets To adhere to strict grooming and hygiene standards To co-ordinate with the food and beverage manager to review reports on his department and recommend appropriate corrective action To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures To co-ordinate with the executive chef for the periodic F&B inventories To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc To maintain liaison with excise for licensing of bars Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month

Job Definition Designing food and beverage control systems and procedures; planning, organizing, co-ordinating and controlling the implementation of the stipulated food and beverage control systems and procedures to optimize returns on cost in food and beverage, and to achieve economy in food and beverage costs Duties and Responsibilities To take corrective action whenever necessary and counsel the F&B manager and the executive chef accordingly To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management To plan the ‘Standards & specifications’ for the food and beverage merchandise in consultation with the F&B manager, Executive Chef, Purchase manager and the Financial Controller. Also to review the standards and specifications at regular intervals To prepare monthly profit and loss statements for each F&B outlet To initiate and introduce improvements in F&B controls; systems and procedures which are found necessary to ensure effective food and beverage control To conduct spot checks in the receiving, stores, food production and all F&B service areas To periodically review receiving procedures and routines To keep strict control over liquor; consumption, ordering, spoilage as well as breakage To review with the general manager the performance of each kitchen and the food and beverage sales outlets To adhere to strict grooming and hygiene standards To co-ordinate with the food and beverage manager to review reports on his department and recommend appropriate corrective action To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures To co-ordinate with the executive chef for the periodic F&B inventories To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc To maintain liaison with excise for licensing of bars Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month

To ensure close liaison and co-ordination with F&B Department, Housekeeping, Engineering etc for meeting their needs To study thoroughly the items needed to purchase and to have sufficient knowledge about them and their use To ensure supply of merchandise for various departments keeping in mind the ‘lead time’ required for procurement To process and keep track of every purchase requisition, purchase order, contract for regular supplies, upkeep and maintenance of these supplies and lists for kitchens for daily perishables and other standing order requirements To sort out the requirements into- top priority (immediate action), urgent (required in less than half the lead time) and normal (within the lead time) To ensure conformity to standards and specifications of merchandise as required by the management To ensure that the requisitions from the originating department are routed through proper channels To constantly endeavour to obtain goods at competitive prices without sacrificing the desired quality standards To maintain proper planning and control systems by filing of different purchase orders in serial order- department wise, lead time demarcation for each item and stated delivery time for each item Preparation of contracts and their terms, use of proper signatures and stamp papers as per existing laws, notation of expiry of contract period, and advertising through local papers to invite tenders etc Job Type: Full-time Pay: ₹360,000.00 - ₹450,000.00 per year Work Location: In person

To post daily charges to city ledgers and guest folios To audit pick-up errors, if any To prepare monthly schedule of sundry debts and tally with controls To prepare and submit monthly bills on time To reconcile inter-company accounts To maintain travel agents deposits and commission accounts To follow-up on outstanding collections To ensure up-to-date maintenance of credit card system To adhere to strict grooming and hygiene standards Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Work Location: In person

To post daily charges to city ledgers and guest folios To audit pick-up errors, if any To prepare monthly schedule of sundry debts and tally with controls To prepare and submit monthly bills on time To reconcile inter-company accounts To maintain travel agents deposits and commission accounts To follow-up on outstanding collections To ensure up-to-date maintenance of credit card system To adhere to strict grooming and hygiene standards Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Work Location: In person

HOTEL INDUSTRY - ONLY PREFERRED To ensure close liaison and co-ordination with F&B Department, Housekeeping, Engineering etc for meeting their needs To study thoroughly the items needed to purchase and to have sufficient knowledge about them and their use To ensure supply of merchandise for various departments keeping in mind the ‘lead time’ required for procurement To process and keep track of every purchase requisition, purchase order, contract for regular supplies, upkeep and maintenance of these supplies and lists for kitchens for daily perishables and other standing order requirements To sort out the requirements into- top priority (immediate action), urgent (required in less than half the lead time) and normal (within the lead time) To ensure conformity to standards and specifications of merchandise as required by the management To ensure that the requisitions from the originating department are routed through proper channels To constantly endeavour to obtain goods at competitive prices without sacrificing the desired quality standards To maintain proper planning and control systems by filing of different purchase orders in serial order- department wise, lead time demarcation for each item and stated delivery time for each item Preparation of contracts and their terms, use of proper signatures and stamp papers as per existing laws, notation of expiry of contract period, and advertising through local papers to invite tenders etc IDS S/w knowledge is mandatory Job Type: Full-time Pay: ₹30,000.00 - ₹40,000.00 per month Work Location: In person

Job Summary Responsible for all food production in the area assigned to him To assure conformance to all food production standards and specifications set by the executive chef To control usage and eliminate wastage with a view to minimising food costs To maintain a high standard of cleanliness in his station To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef To upkeep all equipment used in his section To work with all other sections and maintain harmony in the main kitchen To train and supervise kitchen personnel in his station To ensure that employees in the department conform to house rules and policies of the Hotel To initiate the performance evaluation of his subordinate staff To ensure that kitchen personnel in his station conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station To facilitate the timely pick-up of food orders placed by the service staff Responsibilities and Duties Responsible for food production and waste control in his area Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month

Job Summary To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department To prepare the mis-en-place as required by the daily menu To maintain his work station and area in clean and orderly condition at all times To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition To carry out any duties assigned by the chef To follow the house rules and policies laid down by the management To adhere to strict grooming and hygiene standards To consciously and continuously strive to better his/ her skills and increase his/ her knowledge Job Type: Full-time Pay: ₹17,000.00 - ₹18,000.00 per month Work Location: In person

Incharge of day to day supervision of all service personnel working in assigned areas of the Hotel. Responsible for the proper cleaning and appointments of guest rooms and public areas under his/ her control. Responsible for the maintenance and supervision of service specifications and proper training of housekeeping staff Job Type: Full-time Pay: ₹7,000.00 - ₹8,000.00 per month Work Location: In person

Incharge of day to day supervision of all service personnel working in assigned areas of the Hotel. Responsible for the proper cleaning and appointments of guest rooms and public areas under his/ her control. Responsible for the maintenance and supervision of service specifications and proper training of housekeeping staff Job Type: Full-time Pay: ₹7,000.00 - ₹8,000.00 per month Work Location: In person

Job Summary To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department To prepare the mis-en-place as required by the daily menu To maintain his work station and area in clean and orderly condition at all times To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition To carry out any duties assigned by the chef To follow the house rules and policies laid down by the management To adhere to strict grooming and hygiene standards To consciously and continuously strive to better his/ her skills and increase his/ her knowledge Job Type: Full-time Pay: ₹17,000.00 - ₹18,000.00 per month Work Location: In person

Job Summary Responsible for all food production in the area assigned to him To assure conformance to all food production standards and specifications set by the executive chef To control usage and eliminate wastage with a view to minimising food costs To maintain a high standard of cleanliness in his station To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef To upkeep all equipment used in his section To work with all other sections and maintain harmony in the main kitchen To train and supervise kitchen personnel in his station To ensure that employees in the department conform to house rules and policies of the Hotel To initiate the performance evaluation of his subordinate staff To ensure that kitchen personnel in his station conform to hygiene and sanitation practices To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station To facilitate the timely pick-up of food orders placed by the service staff Responsibilities and Duties Responsible for food production and waste control in his area Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month

To create optimum room sales and goodwill towards the Hotel through efficient and courteous service .Ensures prompt, courteous and accurate service to all guests Responsible for proper yield management of room inventory to achieve desired profitability.Responsible for the preparation of capital and operational budgets for his department.Responsible for Recommending changes in methods, equipment and staff as per requirement.Ensures safety and security of guest belongings in guest rooms, luggage room and guest lockers.Ensures room folios are correctly maintained and payment received as per billing instructions given.Responsible for adherence to all statutory requirements such as C-forms, Arrival and departure reports, encashment certificates, etc.Ensures guest privacy, safety and security at all times within Hotel premises.Makes conscious and continuous endeavour to meet new clients and maintain congenial relationship with existing clients.Ensures all records and documents are maintained as per standards laid down by the management.To control group and individual reservations to ensure maximum occupancy.To co-ordinate with the sales department for sales promotion.To ensure that policies and procedures laid down by the management are followed.To maintain good relations with present and prospective clients Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person

The administrator works to ensure that the computer systems are kept working in an efficient manner. This can include fixing any issues with the design of the network, software and computers of the company's computer systems. Maintaining these systems, answering questions, monitoring them and issuing upgrades are all duties a computer systems administrator performs to meet the computer needs of the company IDS PMS EXPERIENCE IS ADVANTAGE Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Work Location: In person

Responsible for food and beverage service in all pre-determined service areas To work in co-ordination with the Executive Chef for the development of new menus and menu changes To plan for and schedule manpower, equipment and supply requirements for the F&B service department To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment Responsible for hiring, training and proficiency of employees in F&B Service department To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities To assess profitability by comparing budgeted F&B costs with actual costs based on standard recipes and recipe costs To consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes To recommend the periodic purchase of special items both domestic and imported To initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition in various outlets To ensure co-ordination with the F&B controller: To take constant rounds with the F&B controller to ensure that the control procedures laid down by the management are implemented To conduct regular tastings of various food items/ canned items/ soft drinks/ Indian spirits at regular intervals, so as to ensure that best possible quality is maintained and procured for the Hotel To keep abreast with the competition by conducting periodic competition and market surveys To conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s) To ensure that pay-rolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available To conduct method studies to eliminate manpower wastage and increase productivity To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s) In consultation with the executive chef, to remove those items from the menu which are non- moving and introduce better replacements. To ensure the timely pick-up and replenishment of all buffets To ensure reasonable variety on daily buffets Responsible for maintaining reasonable cost control in the department without compromising on quality To keep wastage of food to the minimum, by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage To account for the spoilage of food and beverage items and breakage of glassware and china To maintain and enforce such systems and methods in the area of F&B service as laid down by the management To develop new and superior methods of professional food and beverage service To ensure proper accounting of all guest cheques and staff tips To ensure that all banquet functions are conducted in a pre-planned manner, keeping the guest’s request in mind. Also to ensure that such events do not disturb guests in other areas of the Hotel To ensure regular sales calling for promoting business To ensure that all room service orders are served in standard time, as per guest request and with proper professional etiquette To prepare the capital and operational budgets for his department To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift To be present in the area of operation at the peak operation hours To ensure that employees in the department conform to house rules and policies of the Hotel To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel To initiate the performance evaluation of his subordinate staff To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding food or a beverage or service provided by staff in his department To ensure proper sanitation and safety in the operations of the F&B department To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive: Responsibility of the proper maintenance of silverware, china and glassware To ensure the polishing of items such as copper chaffing dishes To ensure the cleanliness and maintenance of tea/ coffee dispensers and bar equipment Job Type: Full-time Pay: ₹400,000.00 - ₹540,000.00 per year Work Location: In person