Cleaning and dusting guest rooms, including furniture, fixtures, and appliances. Making beds and changing linens. Replenishing towels, toiletries, and amenities. Vacuuming and mopping floors. Cleaning bathrooms, including sinks, toilets, showers, and mirrors. Restocking minibars and snack baskets. Emptying trash and recycling. Maintaining the organization and cleanliness of closets and drawers. Reporting any maintenance or repair issues to management. Ensuring guest rooms are ready for new arrivals. Following hotel protocols for cleaning and sanitizing. Providing extra towels, linens, or amenities as requested by guests. Maintaining confidentiality and respecting guest privacy. Following safety procedures and reporting any hazards. Collaborating with other housekeeping staff to ensure efficient cleaning and preparation of rooms. General Responsibilities: Uphold the hotel's standards of guest service excellence. Adhere to all company policies, procedures, and safety regulations. Maintain a neat and organized front desk area. Attend training sessions and meetings as required. Occasional Responsibilities: Assist with special projects or tasks as assigned by management. Support other departments during peak periods or as needed. Participate in hotel events and promotions. Legal Responsibilities: Ensure compliance with all local, state, and federal regulations. Protect guests' privacy and adhere to data protection laws. Follow proper procedures for handling cash and sensitive information Job Type: Full-time Pay: ₹12,000.00 - ₹13,000.00 per month Benefits: Food provided Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person
1. Customer Service: Ensures the delivery of brand promise and provides exceptional guest service at all times. Provides excellent service to internal customers in other departments as appropriate. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. 2. General Responsibilities: Ensures that minimum brand standards have been implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Ensures that Food and Beverage team members work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. Assists in conducting monthly inventory checks on all operating equipment and supplies Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the restaurant is kept clean and organised, at both the front as well as the back of house. Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control if appropriate. Performs the function of cashier and responsible for Micros/Hotsoft cashiering procedure. Be a hands-on supervisor and be present at all times in the Restaurant, especially during busy periods. Assists with conducting monthly inventory checks on all operating equipment and supplies. Assists to liaise and organise with Housekeeping Department that the cleaning schedules are strictly adhered to. Adhere to all company policies, procedures, and safety regulations. Attend training sessions and meetings as required. 3. Financial: Assists to improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines. Assists to ensure that the restaurant is operated in line with maximizing profit while delivering on the brand promise. Assists the Restaurant Manager to achieve the monthly and annual personal target and the restaurant’s revenue. Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 4. Personnel: Oversees the punctuality and appearance of all Food and Beverage team members, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Maximises the effectiveness of team members by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Encourages team members to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Supports the implementation of The People Philosophy, demonstrating and reinforcing Vibe’s Values and Culture Characteristics. Ensures that all team members have a complete understanding of and adhere to employee rules and regulations. Ensures that team members follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Coordinate with other hotel departments to meet guests' needs and resolve issues. Relay messages and information accurately and promptly to guests and colleagues. Answer telephone calls and respond to email in a professional manner. 5 Other Duties: Attends and contributes to all training sessions and meetings as required. Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations. Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. Ensures high standards of personal presentation and grooming. Carries out any other reasonable duties and responsibilities as assigned. 6. Legal Responsibilities: Ensure compliance with all local, state, and federal regulations. Protect guest's privacy and adhere to data protection laws. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Work Location: In person
Cleaning and dusting guest rooms, including furniture, fixtures, and appliances. Making beds and changing linens. Replenishing towels, toiletries, and amenities. Vacuuming and mopping floors. Cleaning bathrooms, including sinks, toilets, showers, and mirrors. Restocking minibars and snack baskets. Emptying trash and recycling. Maintaining the organization and cleanliness of closets and drawers. Reporting any maintenance or repair issues to management. Ensuring guest rooms are ready for new arrivals. Following hotel protocols for cleaning and sanitizing. Providing extra towels, linens, or amenities as requested by guests. Maintaining confidentiality and respecting guest privacy. Following safety procedures and reporting any hazards. Collaborating with other housekeeping staff to ensure efficient cleaning and preparation of rooms. General Responsibilities: Uphold the hotel's standards of guest service excellence. Adhere to all company policies, procedures, and safety regulations. Maintain a neat and organized front desk area. Attend training sessions and meetings as required. Occasional Responsibilities: Assist with special projects or tasks as assigned by management. Support other departments during peak periods or as needed. Participate in hotel events and promotions. Legal Responsibilities: Ensure compliance with all local, state, and federal regulations. Protect guests' privacy and adhere to data protection laws. Follow proper procedures for handling cash and sensitive information Job Type: Full-time Pay: ₹12,000.00 - ₹13,000.00 per month Benefits: Food provided Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person
1. General Responsibilities: Uphold the hotel's standards of guest service excellence. Greet guests, take orders, and serve food and beverages in a timely and professional manner. Manage tables efficiently, ensuring prompt service and minimizing wait times. Answer questions and make recommendations on menu items, specials, and drinks. Handle cash and credit transactions accurately, maintaining a secure and organized cash handling system. Maintain a clean and organized service area, including tables, chairs, and floors. Collaborate with bussers, bartenders, and kitchen staff to ensure seamless service. Anticipate and respond to guest’s needs, resolving any concerns or issues promptly. Maintain knowledge of menu, ingredients, and preparation methods to answer guest questions. Participate in ongoing training and education to improve knowledge and skills. Perform other duties as assigned by the superior. Adhere to all company policies, procedures, and safety regulations. Communication and Coordination: Coordinate with other hotel departments to meet guests' needs and resolve issues. Relay messages and information accurately and promptly to guests and colleagues. Answer telephone calls and respond in a professional manner. Job Type: Full-time Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Food provided Work Location: In person
1. Customer Service: Ensures the delivery of brand promise and provides exceptional guest service at all times. Provides excellent service to internal customers in other departments as appropriate. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. 2. General Responsibilities: Ensures that minimum brand standards have been implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Ensures that Food and Beverage team members work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. Assists in conducting monthly inventory checks on all operating equipment and supplies Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the restaurant is kept clean and organised, at both the front as well as the back of house. Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control if appropriate. Performs the function of cashier and responsible for Micros/Hotsoft cashiering procedure. Be a hands-on supervisor and be present at all times in the Restaurant, especially during busy periods. Assists with conducting monthly inventory checks on all operating equipment and supplies. Assists to liaise and organise with Housekeeping Department that the cleaning schedules are strictly adhered to. Adhere to all company policies, procedures, and safety regulations. Attend training sessions and meetings as required. 3. Financial: Assists to improve productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines. Assists to ensure that the restaurant is operated in line with maximizing profit while delivering on the brand promise. Assists the Restaurant Manager to achieve the monthly and annual personal target and the restaurant’s revenue. Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. 4. Personnel: Oversees the punctuality and appearance of all Food and Beverage team members, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Maximises the effectiveness of team members by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Encourages team members to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Supports the implementation of The People Philosophy, demonstrating and reinforcing Vibe’s Values and Culture Characteristics. Ensures that all team members have a complete understanding of and adhere to employee rules and regulations. Ensures that team members follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Coordinate with other hotel departments to meet guests' needs and resolve issues. Relay messages and information accurately and promptly to guests and colleagues. Answer telephone calls and respond to email in a professional manner. 5 Other Duties: Attends and contributes to all training sessions and meetings as required. Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations. Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. Ensures high standards of personal presentation and grooming. Carries out any other reasonable duties and responsibilities as assigned. 6. Legal Responsibilities: Ensure compliance with all local, state, and federal regulations. Protect guest's privacy and adhere to data protection laws. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Work Location: In person
Guest Arrival: Greet guests, assist with luggage upon arrival, and escort them to their rooms. Luggage Handling: Safely transport luggage to and from guest rooms and store it as needed. Information & Assistance: Provide information on hotel amenities, local attractions, and dining options. Run errands for guests and deliver messages. Guest Room Orientation: Offer guests a brief orientation of their room and its features. Lobby Maintenance: Ensure the lobby and entrance areas are clean, tidy, and welcoming. Guest Departure: Assist guests with their luggage for departure and help with transportation arrangements. Coordination: Work closely with the front desk and other staff to ensure a smooth guest experience Job Type: Full-time Pay: ₹9,000.00 - ₹10,000.00 per month Benefits: Food provided Work Location: In person
Prepare and cook authentic South Indian dishes (idli, dosa, vada, sambhar, rasam, curries, poriyal, thoran, etc.). Work as an all-rounder , assisting in Indian, Continental, or Chinese sections when required. Ensure consistency in taste, portion, and presentation. Maintain mise-en-place and kitchen readiness for service. Follow hygiene, food safety, and HACCP standards at all times. Minimize food wastage and manage stock efficiently. Train and guide junior staff in South Indian preparations. Support menu planning and development of regional specialties. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person
Prepare and cook authentic South Indian dishes (idli, dosa, vada, sambhar, rasam, curries, poriyal, thoran, etc.). Work as an all-rounder , assisting in Indian, Continental, or Chinese sections when required. Ensure consistency in taste, portion, and presentation. Maintain mise-en-place and kitchen readiness for service. Follow hygiene, food safety, and HACCP standards at all times. Minimize food wastage and manage stock efficiently. Train and guide junior staff in South Indian preparations. Support menu planning and development of regional specialties. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person
Accounting & Bookkeeping Maintain accurate day-to-day financial transactions in Tally ERP . Handle accounts payable (vendor bills, supplier payments) and accounts receivable (guest bills, corporate accounts). Record journal entries, bank reconciliations, petty cash, and credit card settlements. Ensure proper documentation of vouchers, invoices, and supporting records. Financial Reporting Prepare daily, monthly, and annual financial statements. Generate MIS reports (Revenue, Expenses, Food Cost, Payroll, Profit & Loss). Assist in budgeting, cost control, and variance analysis. Support internal and external audits with Tally-based reports. Compliance & Control File statutory returns (GST, TDS, PF/ESI, PT, etc.) on time. Maintain statutory registers and ensure compliance with audit requirements. Implement financial controls to avoid revenue leakage and misuse. Coordination Work closely with Front Office, F&B, Kitchen, and Stores for reconciliation of sales and inventories. Coordinate with HR for payroll processing. Liaise with banks, vendors, auditors, and statutory authorities. Skills & Competencies Mandatory expertise in Tally ERP (latest version). Strong knowledge of accounting principles, GST, and TDS. Good analytical and problem-solving skills. High level of accuracy, confidentiality, and attention to detail. Ability to work under deadlines. Job Type: Full-time Pay: ₹8,000.00 - ₹10,000.00 per month Benefits: Food provided Work Location: In person
Kitchen Operations Supervise and coordinate activities of all kitchen staff across different sections (South Indian, North Indian, Chinese, Continental, Bakery, etc.). Ensure timely preparation, cooking, and presentation of food for restaurants, banquets, and room service. Monitor mise-en-place and maintain smooth flow of operations during service hours. Assist in menu planning, buffet layout, and introduction of new dishes. Quality & Hygiene Ensure food is prepared as per hotel standards in terms of taste, quality, and presentation. Enforce HACCP, FSSAI, and hotel hygiene & safety guidelines. Conduct regular kitchen inspections to ensure cleanliness, sanitization, and safe storage of raw materials. Monitor stock rotation (FIFO & LIFO) and reduce wastage. Staff Management Supervise and guide chefs, commis, and utility staff to maintain discipline and efficiency. Assign duties, prepare shift schedules, and ensure adequate staffing for operations. Train and develop kitchen team on culinary skills, hygiene practices, and hotel standards. Motivate staff to maintain high morale and teamwork. Cost & Inventory Control Monitor food cost, portion control, and wastage to achieve budgeted targets. Check daily indenting of raw materials and coordinate with the stores/purchase department. Maintain par stock and verify quality & quantity of ingredients received. Coordination & Reporting Liaise with F&B Service team to ensure guest satisfaction. Handle guest feedback related to food and take corrective measures when required. Report to Executive Chef/Sous Chef regarding operations, challenges, and improvements. Maintain kitchen logbooks (temperature records, cleaning schedules, breakages, wastage). Skills & Competencies Strong knowledge of multi-cuisine operations (Indian, South Indian, Chinese, Continental, Banquet). Excellent leadership, organizational, and communication skills. Ability to work under pressure and meet deadlines. Good knowledge of food safety regulations and cost control. Problem-solving and decision-making abilities. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Work Location: In person
Food Preparation & Cooking Prepare and cook all South Indian dishes (idli, dosa, vada, uttapam, pongal, sambar, rasam, chutneys, poriyal, aviyal, kootu, rice varieties, curries, etc.) to hotel standards. Handle mise-en-place and ensure timely preparation of breakfast, lunch, and dinner service. Maintain consistency in taste, portion, and presentation. Innovate and assist in introducing new South Indian dishes to the menu. Quality & Hygiene Ensure all dishes are prepared as per standard recipes and hotel specifications. Strictly follow HACCP, food safety, and kitchen hygiene guidelines. Monitor food storage, stock rotation, and minimize wastage. Keep workstation, equipment, and utensils clean and organized. Supervision & Teamwork Supervise Commis II & III in the South Indian section. Train junior staff on recipes, techniques, and hygiene practices. Coordinate with other kitchen sections (Tandoor, Indian, Chinese, Continental, etc.) for buffet and banquet operations. Report shortages, equipment issues, or operational concerns to the CDP/DCDP. Skills & Competencies Strong knowledge of authentic South Indian cuisine, including regional varieties (Tamil Nadu, Kerala, Andhra, Karnataka). Good knife skills and expertise in dosa batter, chutneys, and sambar preparation. Ability to work independently and manage a section. Leadership skills to guide and train junior commis. Good time management, communication, and multitasking abilities. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
Food Preparation & Cooking Prepare and cook Chinese cuisine items such as noodles, fried rice, dim sum, manchurian, stir-fry dishes, gravies, soups, and sauces as per hotel standards. Handle mise-en-place and ensure readiness of ingredients before service. Maintain consistency in taste, flavor balance, and portion control. Assist in menu planning and contribute new Chinese dishes. Quality & Hygiene Adhere to standard recipes and presentation guidelines. Monitor food quality and freshness of ingredients. Follow HACCP and hotel food safety standards strictly. Ensure cleanliness of workstations, equipment, and proper storage of ingredients. Supervision & Teamwork Guide and supervise Commis II & III in the Chinese kitchen section. Train junior chefs in cooking techniques (wok handling, stir-fry, steaming, frying, etc.). Work closely with other kitchen sections (Indian, South Indian, Continental, Banquet, etc.) for buffet and event operations. Report any shortages, equipment malfunctions, or operational challenges to CDP/DCDP. Skills & Competencies Expertise in authentic Chinese cooking techniques (wok skills, stir-frying, steaming, deep frying, dim sum making, sauce preparation). Strong knowledge of Chinese flavor profiles and regional styles (Cantonese, Schezwan, Hakka). Ability to manage a section independently and deliver during peak hours. Leadership and training skills to mentor junior chefs. Good communication, time management, and multitasking ability. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person
Accounting & Bookkeeping Maintain accurate day-to-day financial transactions in Tally ERP . Handle accounts payable (vendor bills, supplier payments) and accounts receivable (guest bills, corporate accounts). Record journal entries, bank reconciliations, petty cash, and credit card settlements. Ensure proper documentation of vouchers, invoices, and supporting records. Financial Reporting Prepare daily, monthly, and annual financial statements. Generate MIS reports (Revenue, Expenses, Food Cost, Payroll, Profit & Loss). Assist in budgeting, cost control, and variance analysis. Support internal and external audits with Tally-based reports. Compliance & Control File statutory returns (GST, TDS, PF/ESI, PT, etc.) on time. Maintain statutory registers and ensure compliance with audit requirements. Implement financial controls to avoid revenue leakage and misuse. Coordination Work closely with Front Office, F&B, Kitchen, and Stores for reconciliation of sales and inventories. Coordinate with HR for payroll processing. Liaise with banks, vendors, auditors, and statutory authorities. Skills & Competencies Mandatory expertise in Tally ERP (latest version). Strong knowledge of accounting principles, GST, and TDS. Good analytical and problem-solving skills. High level of accuracy, confidentiality, and attention to detail. Ability to work under deadlines. Job Type: Full-time Pay: ₹8,000.00 - ₹10,000.00 per month Benefits: Food provided Work Location: In person
Kitchen Operations Supervise and coordinate activities of all kitchen staff across different sections (South Indian, North Indian, Chinese, Continental, Bakery, etc.). Ensure timely preparation, cooking, and presentation of food for restaurants, banquets, and room service. Monitor mise-en-place and maintain smooth flow of operations during service hours. Assist in menu planning, buffet layout, and introduction of new dishes. Quality & Hygiene Ensure food is prepared as per hotel standards in terms of taste, quality, and presentation. Enforce HACCP, FSSAI, and hotel hygiene & safety guidelines. Conduct regular kitchen inspections to ensure cleanliness, sanitization, and safe storage of raw materials. Monitor stock rotation (FIFO & LIFO) and reduce wastage. Staff Management Supervise and guide chefs, commis, and utility staff to maintain discipline and efficiency. Assign duties, prepare shift schedules, and ensure adequate staffing for operations. Train and develop kitchen team on culinary skills, hygiene practices, and hotel standards. Motivate staff to maintain high morale and teamwork. Cost & Inventory Control Monitor food cost, portion control, and wastage to achieve budgeted targets. Check daily indenting of raw materials and coordinate with the stores/purchase department. Maintain par stock and verify quality & quantity of ingredients received. Coordination & Reporting Liaise with F&B Service team to ensure guest satisfaction. Handle guest feedback related to food and take corrective measures when required. Report to Executive Chef/Sous Chef regarding operations, challenges, and improvements. Maintain kitchen logbooks (temperature records, cleaning schedules, breakages, wastage). Skills & Competencies Strong knowledge of multi-cuisine operations (Indian, South Indian, Chinese, Continental, Banquet). Excellent leadership, organizational, and communication skills. Ability to work under pressure and meet deadlines. Good knowledge of food safety regulations and cost control. Problem-solving and decision-making abilities. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Work Location: In person
Food Preparation & Cooking Prepare and cook all South Indian dishes (idli, dosa, vada, uttapam, pongal, sambar, rasam, chutneys, poriyal, aviyal, kootu, rice varieties, curries, etc.) to hotel standards. Handle mise-en-place and ensure timely preparation of breakfast, lunch, and dinner service. Maintain consistency in taste, portion, and presentation. Innovate and assist in introducing new South Indian dishes to the menu. Quality & Hygiene Ensure all dishes are prepared as per standard recipes and hotel specifications. Strictly follow HACCP, food safety, and kitchen hygiene guidelines. Monitor food storage, stock rotation, and minimize wastage. Keep workstation, equipment, and utensils clean and organized. Supervision & Teamwork Supervise Commis II & III in the South Indian section. Train junior staff on recipes, techniques, and hygiene practices. Coordinate with other kitchen sections (Tandoor, Indian, Chinese, Continental, etc.) for buffet and banquet operations. Report shortages, equipment issues, or operational concerns to the CDP/DCDP. Skills & Competencies Strong knowledge of authentic South Indian cuisine, including regional varieties (Tamil Nadu, Kerala, Andhra, Karnataka). Good knife skills and expertise in dosa batter, chutneys, and sambar preparation. Ability to work independently and manage a section. Leadership skills to guide and train junior commis. Good time management, communication, and multitasking abilities. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
Food Preparation & Cooking Prepare and cook all South Indian dishes (idli, dosa, vada, uttapam, pongal, sambar, rasam, chutneys, poriyal, aviyal, kootu, rice varieties, curries, etc.) to hotel standards. Handle mise-en-place and ensure timely preparation of breakfast, lunch, and dinner service. Maintain consistency in taste, portion, and presentation. Innovate and assist in introducing new South Indian dishes to the menu. Quality & Hygiene Ensure all dishes are prepared as per standard recipes and hotel specifications. Strictly follow HACCP, food safety, and kitchen hygiene guidelines. Monitor food storage, stock rotation, and minimize wastage. Keep workstation, equipment, and utensils clean and organized. Supervision & Teamwork Supervise Commis II & III in the South Indian section. Train junior staff on recipes, techniques, and hygiene practices. Coordinate with other kitchen sections (Tandoor, Indian, Chinese, Continental, etc.) for buffet and banquet operations. Report shortages, equipment issues, or operational concerns to the CDP/DCDP. Skills & Competencies Strong knowledge of authentic South Indian cuisine, including regional varieties (Tamil Nadu, Kerala, Andhra, Karnataka). Good knife skills and expertise in dosa batter, chutneys, and sambar preparation. Ability to work independently and manage a section. Leadership skills to guide and train junior commis. Good time management, communication, and multitasking abilities. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Work Location: In person
A Quantity Surveyor (QS) Civil Engineer JD involves managing the contractual and financial aspects of civil construction projects, preparing cost estimates and budgets, ensuring compliance with building codes and regulations, negotiating contracts, monitoring costs, and producing detailed cost reports to maintain financial efficiency. The role requires strong analytical skills to interpret engineering drawings, proficiency in cost management, and the ability to collaborate effectively with project teams and stakeholders to deliver projects within budget and on schedule. Key Responsibilities: Cost Estimation and Budgeting: Prepare accurate cost estimates, budgets, and bills of quantities (BOQs) for projects. Contract Management: Negotiate and administer contracts with clients, subcontractors, and suppliers. Cost Monitoring and Control: Monitor ongoing construction costs, manage project risks, and implement cost control measures. Financial Feasibility: Conduct feasibility studies to assess the financial viability of projects. Compliance: Ensure projects comply with statutory requirements, building codes, and other relevant standards. Reporting: Prepare and analyze detailed cost reports for project progress and financial performance. Collaboration: Work closely with project managers, engineers, architects, and other stakeholders to ensure cost-effectiveness. Technical Analysis: Analyze engineering drawings to derive quantities and define specifications for various civil engineering works. Required Skills and Qualifications Education: Typically requires a Civil Engineering degree, though postgraduate conversion courses are available. Technical Skills: Proficiency in cost management software, mathematical skills, and an understanding of engineering drawings. Soft Skills: Strong communication, negotiation, organizational, and interpersonal skills are essential. Experience: Relevant experience in quantity surveying and construction projects is often required. Career Context: A QS is a cost-focused professional who works alongside the Civil Engineer (who focuses on design and execution). The role is critical for the financial success and efficiency of construction projects, from design through to final completion. QSs play a vital role in the growth of the construction industry, ensuring projects are cost-effective and sustainable. Job Type: Full-time Pay: ₹13,000.00 - ₹23,000.00 per month Work Location: In person
Guest Services Greet guests with a smile and professional courtesy. Handle check-in and check-out efficiently. Respond promptly to guest inquiries, requests, and complaints. Provide information about hotel facilities, services, and local attractions. Reservations & Communication Manage room reservations and update in PMS. Answer telephone calls and emails politely and professionally. Coordinate with housekeeping, F&B, and other departments for guest needs. Cashiering & Records Handle billing, payments, and maintain accurate records. Maintain guest accounts and issue invoices/receipts. Balance cash and shift reports. Standards & Compliance Ensure front desk is clean, organized, and presentable at all times. Follow company SOPs, safety, and security procedures. Maintain confidentiality of guest and company information. Skills & Competencies Excellent communication & interpersonal skills. Knowledge of PMS (Property Management System) preferred. Strong customer service orientation. Ability to handle pressure and multitask. Presentable, well-groomed, and professional Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Food provided Work Location: In person
Prepare, cook, and present dishes to the highest standards in various sections (hot kitchen, cold kitchen, pantry, grill, and banquets). Assist Chef de Partie in managing daily kitchen operations. Ensure mise en place is completed and maintained for smooth service. Follow recipes, portion controls, and plating guidelines. Support in developing new dishes and menu items. Maintain cleanliness and organization in the workstation at all times. Comply with all food hygiene, health, and safety standards. Supervise and guide Commis Chefs in day-to-day operations. Monitor stock rotation and assist in inventory management to minimize wastage. Report any maintenance or operational issues to the Chef de Partie or Sous Chef. Skills & Competencies Strong knowledge of culinary techniques across multiple kitchen sections. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Creativity and passion for food presentation and innovation. Strong sense of hygiene and attention to detail. Job Type: Full-time Pay: ₹23,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person
The Chef de Partie (All Rounder) is responsible for managing and supervising a designated section of the kitchen while being flexible to work across all areas (hot, cold, pantry, grill, banquets, etc.). The role requires strong culinary skills, leadership, and the ability to maintain consistency in food quality, presentation, and hygiene standards. Key Responsibilities Manage day-to-day kitchen operations in assigned sections and support other sections when required. Supervise Demi CDPs and Commis Chefs, ensuring work is carried out to the highest standards. Prepare, cook, and present dishes according to menu specifications and portion standards. Ensure mise en place is ready for smooth service across all outlets. Monitor food quality, taste, and presentation before service. Maintain stock levels, perform daily checks, and ensure proper storage and labeling. Train, guide, and motivate junior staff in culinary techniques and kitchen practices. Ensure strict compliance with food hygiene, HACCP, and safety regulations. Coordinate with Sous Chef/Head Chef for menu planning, specials, and kitchen improvements. Minimize food wastage and monitor cost control in line with budget targets. Skills & Competencies Strong culinary expertise across multiple kitchen sections. Ability to lead, supervise, and train a team. Good communication and organizational skills. Creativity in food presentation and menu development. Ability to perform under pressure in a fast-paced environment. Strong knowledge of food safety and kitchen hygiene standards. Qualifications & Experience Diploma/Degree in Culinary Arts or equivalent professional training. 3–5 years of professional kitchen experience, with at least 1–2 years as a CDP. Previous all-round experience in hot, cold, pantry, grill, and banquets preferred. HACCP/food safety certification is an advantage Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Work Location: In person