Sales Strategy & Revenue Growth · Develop and implement sales strategies to meet/exceed revenue and occupancy targets. · Identify new business through corporate, group, leisure, and travel-agent segments. · Negotiate contracts, group packages, and event bookings to maximize bookings. Client Relationship & Business Development · Build and nurture relationships with key accounts, travel agents, and event planners. · Represent the hotel at trade shows, networking events, and property site visits. Marketing Coordination · Collaborate with the marketing team on promotional campaigns (digital + traditional) . · Oversee hotel branding, online distribution (OTAs, review sites), and property website presence. Market & Competitive Analysis · Conduct market trend analysis and competitive benchmarking to refine strategies . · Develop dynamic pricing plans in coordination with revenue management . Team Leadership & Reporting · Lead, coach, and mentor the sales team; set KPIs and monitor performance. · Prepare regular sales and marketing performance reports and forecasts for senior management. Job Type: Full-time Pay: ₹8,086.00 - ₹31,540.87 per month Benefits: Food provided Leave encashment Provident Fund Language: English (Required) Work Location: In person
Sales Strategy & Revenue Growth · Develop and implement sales strategies to meet/exceed revenue and occupancy targets. · Identify new business through corporate, group, leisure, and travel-agent segments. · Negotiate contracts, group packages, and event bookings to maximize bookings. Client Relationship & Business Development · Build and nurture relationships with key accounts, travel agents, and event planners. · Represent the hotel at trade shows, networking events, and property site visits. Marketing Coordination · Collaborate with the marketing team on promotional campaigns (digital + traditional) . · Oversee hotel branding, online distribution (OTAs, review sites), and property website presence. Market & Competitive Analysis · Conduct market trend analysis and competitive benchmarking to refine strategies . · Develop dynamic pricing plans in coordination with revenue management . Team Leadership & Reporting · Lead, coach, and mentor the sales team; set KPIs and monitor performance. · Prepare regular sales and marketing performance reports and forecasts for senior management. Job Type: Full-time Pay: ₹8,086.00 - ₹31,540.87 per month Benefits: Food provided Leave encashment Provident Fund Language: English (Required) Work Location: In person
Operations & Guest Experience Supervise multiple departments: front desk, housekeeping, food & beverage, maintenance, events, etc. Inspect facilities regularly to maintain cleanliness, safety, and presentation. Handle guest feedback, resolve complaints, and engage personally to ensure satisfaction. Leadership & Staff Management Hire, train, develop, and manage department heads and frontline staff. Set team goals, monitor performance, and create positive, collaborative work environments. Financial & Revenue Management Create, monitor, and control budgets, oversee expenses and optimize revenue streams. Analyze occupancy, market trends, and sales data to set pricing strategies and forecast targets. Sales, Marketing & Brand Management Develop marketing promotions, manage online presence, and handle reputation management (reviews, etc.). Partner with travel agencies, corporate clients, and event planners to boost bookings and venue usage. Compliance & Safety Ensure all health, safety, and regulatory standards are continuously met. Manage maintenance, renovations, and security planning. Job Type: Full-time Pay: ₹14,489.22 - ₹29,227.86 per month Benefits: Food provided Leave encashment Provident Fund Work Location: In person
1. Front Desk Operations Serve as primary point of contact for late-night arrivals; conduct check-ins, check-outs, room key distribution, and handle guest inquiries or complaints. Manage wake-up calls, process reservations and respond to phone calls Coordinate with maintenance, housekeeping, security, and other night staff as needed. 2. Accounting & Audit Tasks Reconcile daily financial data: process guest payments, post room charges and taxes, balance cash drawer, and settle credit card transactions. Run end-of-day/night-audit reports (daily business summary, occupancy, revenue, discrepancies) and forward to management. Investigate and resolve accounting discrepancies, verify department postings (e.g., F&B) and handle “no-show” billing. 3. Shift Handover & Reporting “Roll” the system to the next business day, back up reservation/financial data, and prepare the property for the morning shift. Provide a detailed shift report including urgent items, VIPs, outstanding tasks, maintenance issues, incident logs, and upcoming. 4. Security & Emergency Procedures Conduct nightly security/property checks; monitor entry points; act as onsite authority in case of emergencies (alarms, fire, safety incidents). Follow protocols in case of fire alarms or safety emergencies, evacuating guests and notifying authorities as needed 5. General Night Shift Duties Handle minor administrative and operational tasks: prepare breakfast services, stock desk supplies, maintain lobby orderliness, occasionally assist with laundry or cleaning in smaller properties. Job Type: Full-time Pay: ₹10,313.52 - ₹20,000.00 per month Benefits: Food provided Leave encashment Provident Fund Work Location: In person
Position Summary The Executive Head Chef leads all culinary operations, ensuring innovative, high-quality food offerings while optimizing costs and delivering an exceptional dining experience. This role balances culinary creativity with kitchen management and business operations. Key Responsibilities Menu Strategy & Culinary Innovation Conceptualize and continuously update menus, incorporating seasonal ingredients and current trends Develop and refine recipes, presenting dishes that reflect culinary vision and brand identity Kitchen Leadership & Staff Development Lead, supervise, train, and mentor the entire kitchen team, including sous chefs and line cooks Promote a positive, high-performing workplace culture and coach individual growth Food Quality & Operational Oversight Ensure consistent quality in taste, presentation, and portion control through regular quality control and tasting Oversee kitchen sanitation, hygiene, and food safety practices in compliance with regulations Inventory & Cost Management Monitor inventory, procure ingredients, negotiate with suppliers, and manage stock levels to minimize waste and control costs Plan menu pricing and analyze profitability; prepare and review cost reports Administrative & Strategic Duties Handle staffing logistics including scheduling, performance tracking, and HR coordination Collaborate on budget planning and operational strategy with senior management Address guest feedback, resolve complaints, and adapt offerings accordingly Cross-Department Coordination Work closely with front-of-house staff, event planners, purchasing teams, and management for seamless execution of services and events Qualifications & Skills Culinary degree or equivalent education and formal training preferred; extensive professional experience accepted At least 5+ years of kitchen experience with a minimum of 2+ years in a leadership or executive chef role Deep knowledge of kitchen operations, food safety regulations, and hygiene certifications (e.g., HACCP, ServSafe) Strong leadership, communication, and interpersonal management skills Financial literacy in food costing, budgeting, and ordering systems Ability to perform under pressure, multitask efficiently, and maintain high standards in fast-paced environments Job Type: Full-time Pay: ₹13,407.80 - ₹48,310.58 per month Benefits: Food provided Leave encashment Provident Fund Work Location: In person
We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Work Location: In person