Job Title: Accounts Receivable Associate Department: Finance / Accounts Job Summary: The Accounts Receivable Associate is responsible for ensuring accurate and timely billing, collection, and recording of all receivables related to guest accounts, corporate clients, travel agents, and other business partners. The role ensures compliance with hotel policies, accounting standards, and statutory requirements while maintaining good client relations and supporting the overall financial health of the hotel. Key Responsibilities: Prepare and issue invoices, bills, and statements to guests, corporate clients, and travel agents. Ensure all charges are posted accurately to guest folios and company accounts in the PMS and accounting system. Reconcile daily revenue reports with the Front Office and F&B departments. Review and verify supporting documents for all receivables before posting. Follow up regularly on outstanding payments from companies, OTAs, and credit clients. Coordinate with the Sales and Front Office teams to resolve billing discrepancies or disputes. Maintain updated aging reports and share them with management periodically. Post receipts and reconcile bank and ledger accounts related to receivables. Assist in preparing monthly closing reports and audit schedules for Accounts Receivable. Ensure compliance with the hotel’s credit policies and maintain proper documentation for all transactions. Handle guest queries related to billing and payments courteously and efficiently. Maintain organized filing of invoices, statements, and payment records for audit purposes. Skills & Competencies: Strong knowledge of accounts receivable processes, billing, and reconciliation . Familiarity with hotel PMS systems (e.g., Opera, IDS, or similar) and accounting software. Excellent numerical accuracy and attention to detail. Good communication and interpersonal skills to coordinate with departments and clients. Ability to handle multiple tasks and meet deadlines. Knowledge of MS Excel and basic accounting principles . Qualification & Experience: Bachelor’s degree in commerce / accounting / finance or equivalent. 2 -3 years of experience in Accounts Receivable within the hotel or hospitality industry. Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Paid time off Work Location: In person
Job Title: Accounts Receivable Associate Department: Finance / Accounts Job Summary: The Accounts Receivable Associate is responsible for ensuring accurate and timely billing, collection, and recording of all receivables related to guest accounts, corporate clients, travel agents, and other business partners. The role ensures compliance with hotel policies, accounting standards, and statutory requirements while maintaining good client relations and supporting the overall financial health of the hotel. Key Responsibilities: Prepare and issue invoices, bills, and statements to guests, corporate clients, and travel agents. Ensure all charges are posted accurately to guest folios and company accounts in the PMS and accounting system. Reconcile daily revenue reports with the Front Office and F&B departments. Review and verify supporting documents for all receivables before posting. Follow up regularly on outstanding payments from companies, OTAs, and credit clients. Coordinate with the Sales and Front Office teams to resolve billing discrepancies or disputes. Maintain updated aging reports and share them with management periodically. Post receipts and reconcile bank and ledger accounts related to receivables. Assist in preparing monthly closing reports and audit schedules for Accounts Receivable. Ensure compliance with the hotel’s credit policies and maintain proper documentation for all transactions. Handle guest queries related to billing and payments courteously and efficiently. Maintain organized filing of invoices, statements, and payment records for audit purposes. Skills & Competencies: Strong knowledge of accounts receivable processes, billing, and reconciliation . Familiarity with hotel PMS systems (e.g., Opera, IDS, or similar) and accounting software. Excellent numerical accuracy and attention to detail. Good communication and interpersonal skills to coordinate with departments and clients. Ability to handle multiple tasks and meet deadlines. Knowledge of MS Excel and basic accounting principles . Qualification & Experience: Bachelor’s degree in commerce / accounting / finance or equivalent. 2 -3 years of experience in Accounts Receivable within the hotel or hospitality industry. Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Paid time off Work Location: In person
Job Summary: The F&B Associate is responsible for delivering exceptional dining experiences to guests by providing efficient, courteous, and professional service in all food and beverage outlets. The role involves maintaining high service standards, ensuring cleanliness and hygiene, and contributing to guest satisfaction through attention to detail and teamwork. Key Responsibilities:Guest Service: Greet guests warmly and escort them to their tables or service area. Present menus, make recommendations, and take accurate food and beverage orders. Serve food and beverages promptly and professionally, adhering to hotel standards. Ensure guest satisfaction by anticipating needs and promptly addressing requests or complaints. Maintain an attentive, friendly, and engaging attitude throughout guest interaction. Operational Support: Set up and clear tables, service stations, and buffets according to outlet standards. Assist in mise-en-place, polishing cutlery, glassware, and crockery. Replenish supplies and ensure readiness of the outlet for service. Handle billing procedures accurately and ensure proper posting of guest checks. Support in banquet service, room service, and special events as assigned. Hygiene & Safety: Maintain cleanliness and hygiene in all service and dining areas. Follow food safety, hygiene, and sanitation standards as per HACCP guidelines. Adhere to grooming and uniform standards. Teamwork & Coordination: Coordinate with kitchen and bar teams for smooth service flow. Support colleagues during peak hours to ensure efficient service. Attend daily briefings and training sessions to update product knowledge and service skills. Job Type: Full-time Pay: ₹9,346.41 - ₹24,040.39 per month Work Location: In person
Sales & Marketing Department – Job Responsibilities 1. Sales Responsibilities A. Corporate & Travel Sales Identify, develop, and maintain relationships with corporate clients, travel agents, and event organizers. Conduct regular sales calls, telemarketing, and personal visits to generate new business. Handle room and banquet inquiries from corporate clients, negotiate rates, and close deals. Prepare and execute corporate rate agreements and ensure timely renewals. Manage room and banquet bookings for conferences, meetings, and group events. Build and maintain a database of key accounts and prospective clients. B. Revenue & Target Achievement Achieve monthly and annual sales targets for rooms, banquets, and F&B. Monitor market trends and competitor performance to optimize hotel pricing strategies. Coordinate with the Revenue Manager/Front Office for rate distribution and dynamic pricing. Track and report daily, weekly, and monthly sales performance. C. Client Servicing Ensure consistent follow-up with clients to maintain long-term business relationships. Handle client feedback and coordinate with operations to ensure guest satisfaction. Organize client appreciation events and familiarization (FAM) trips. 2. Marketing Responsibilities A. Branding & Promotion Develop and execute marketing plans to enhance hotel visibility and brand positioning. Plan and manage digital marketing activities — SEO, Google Ads, and social media campaigns. Ensure hotel listings and content are accurate on all OTA (Online Travel Agent) portals. Collaborate with graphic designers to create promotional materials like flyers, e-brochures, and banners. Coordinate photo/video shoots for marketing purposes. 3. Coordination & Reporting Work closely with the Front Office, Banquet, and F&B teams to ensure smooth operations for group bookings and events. Participate in the hotel’s daily briefing and weekly revenue meetings. Maintain updated sales reports, market intelligence, and client visit logs. Prepare annual sales & marketing budgets and promotional calendars. 4. Desired Skills Excellent communication and negotiation skills. Knowledge of hotel PMS and CRM systems. Familiar with OTA extranets (Booking.com, Expedia, MakeMyTrip, etc.). Strong presentation and networking abilities. Creative approach to marketing and event planning. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Work Location: In person
Job Title: Front Office Associate (Male) Department: Front Office Reporting To: Front Office Manager / Duty Manager Job Summary: The Front Office Associate is responsible for providing efficient, courteous, and personalized service to guests at the front desk, ensuring smooth check-in and check-out operations, handling guest queries, and maintaining a professional image of the hotel at all times. Key Responsibilities: 1. Guest Service & Operations: Greet guests warmly upon arrival and assist with check-in and check-out procedures. Ensure all guest registrations are accurately completed as per hotel policy. Handle room assignments, key issuance, and payment settlements efficiently. Provide information about hotel facilities, services, and local attractions. Respond promptly to guest inquiries and resolve complaints courteously. 2. Communication & Coordination: Coordinate with housekeeping and other departments for room status updates. Handle calls and emails in a professional manner. Maintain effective communication with team members and supervisors. 3. Cashiering & Records: Handle cash, credit, and billing transactions accurately. Maintain shift reports, guest folios, and daily revenue summaries. Ensure all transactions comply with hotel financial policies. 4. Grooming & Conduct: Maintain a high standard of personal appearance and grooming. Display a polite, professional, and positive attitude at all times. Follow hotel safety, security, and hygiene protocols. Qualifications & Skills: 1–2 years of experience in Front Office or Guest Relations Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person
Job Title: Executive Chef Location: The Flora Grand Department: F&B Production Reports To: General Manager Job Summary: The Executive Chef will be responsible for overall culinary operations of the hotel, including restaurants, room service, and banquet functions. The role requires strong leadership, menu planning expertise, and a thorough understanding of food cost control, kitchen administration, and hygiene standards. The candidate must also be well-versed with computer applications for cost analysis, menu engineering, and reporting. Key Responsibilities: Culinary Operations: Oversee day-to-day kitchen operations across all outlets and banquets. Plan, prepare, and supervise high-quality food production in accordance with hotel standards. Create innovative and seasonal menus to enhance guest satisfaction. Maintain consistency in taste, presentation, and quality. Banquet & Event Management: Plan and execute banquet menus in coordination with the F&B Manager and Banquet Team. Supervise food preparation for weddings, conferences, and special events. Ensure timely delivery and proper coordination during banquet functions. Cost & Inventory Management: Monitor and control food costs, wastage, and portion sizes. Prepare and analyze daily and monthly food cost reports. Ensure proper inventory management, stock rotation, and vendor coordination. Work with the accounts team to track and maintain budgeted food costs. Team Leadership & Training: Lead, train, and motivate kitchen staff to maintain high performance standards. Schedule and organize kitchen teams efficiently for all operations. Conduct regular training on hygiene, safety, and new recipes. Hygiene & Safety: Maintain strict hygiene, sanitation, and food safety standards (HACCP compliance). Ensure all kitchen equipment and areas are clean and well-maintained. Administrative & Technical Skills: Proficient in MS Office, POS systems, and hotel management software. Prepare reports, menus, and costings using computer applications. Assist in budgeting, forecasting, and menu engineering using data analysis tools. Qualifications & Experience: Diploma/Degree in Hotel Management or Culinary Arts. Minimum 9 to 13 years of experience in reputed hotels, including 2 years as Executive Chef or Senior Sous Chef. Strong background in both Indian and Continental cuisine preferred. Proven experience in banquets and large-scale event catering. Excellent communication, leadership, and organizational skills. Job Type: Full-time Pay: ₹45,000.00 - ₹50,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person
Job Title: Account Assistant Location: Maldives Hotel Department: Finance & Accounts Experience Required: Minimum 3 years of relevant experience in hotel accounting Reporting To: Finance Manager / Financial Controller Job Summary: The Account Assistant will be responsible for supporting the finance team in maintaining accurate financial records, performing daily accounting operations, and assisting in the preparation of financial reports. The ideal candidate should have prior experience in the hospitality industry, strong knowledge of accounting principles, and a keen eye for detail. Key Responsibilities: 1. Accounting Operations Record daily financial transactions including receipts, payments, sales, and purchases. Ensure proper documentation and filing of vouchers and supporting documents. Maintain and reconcile general ledger accounts. Handle petty cash and prepare cash reconciliation statements. 2. Accounts Payable & Receivable Process vendor invoices, verify accuracy, and ensure timely payments. Reconcile supplier statements and resolve any discrepancies. Assist in guest ledger and city ledger reconciliations. Follow up on outstanding receivables and maintain updated customer account records. 3. Bank & Cash Management Prepare and post daily bank transactions. Assist in monthly bank reconciliations and cash flow monitoring. Support the Finance Manager in managing foreign currency transactions and remittances. 4. Financial Reporting & Auditing Assist in month-end and year-end closing processes. Prepare schedules and documentation for internal and external audits. Support preparation of financial statements and management reports. 5. Compliance & Controls Ensure adherence to hotel accounting policies, internal controls, and company procedures. Assist in maintaining compliance with local tax regulations and statutory requirements. 6. Coordination & Communication Work closely with other departments (Front Office, F&B, Stores, etc.) for invoice verification and revenue reconciliation. Liaise with suppliers and banks for payment and transaction queries. Qualifications & Skills Required: Bachelor’s degree in accounting, Finance, or Commerce. Minimum 3 years of accounting experience, preferably in a hotel or resort. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹40,000.00 per month Benefits: Paid time off Work Location: In person
Job Title: Account Assistant Location: Maldives Hotel Department: Finance & Accounts Experience Required: Minimum 3 years of relevant experience in hotel accounting Reporting To: Finance Manager / Financial Controller Job Summary: The Account Assistant will be responsible for supporting the finance team in maintaining accurate financial records, performing daily accounting operations, and assisting in the preparation of financial reports. The ideal candidate should have prior experience in the hospitality industry, strong knowledge of accounting principles, and a keen eye for detail. Key Responsibilities: 1. Accounting Operations Record daily financial transactions including receipts, payments, sales, and purchases. Ensure proper documentation and filing of vouchers and supporting documents. Maintain and reconcile general ledger accounts. Handle petty cash and prepare cash reconciliation statements. 2. Accounts Payable & Receivable Process vendor invoices, verify accuracy, and ensure timely payments. Reconcile supplier statements and resolve any discrepancies. Assist in guest ledger and city ledger reconciliations. Follow up on outstanding receivables and maintain updated customer account records. 3. Bank & Cash Management Prepare and post daily bank transactions. Assist in monthly bank reconciliations and cash flow monitoring. Support the Finance Manager in managing foreign currency transactions and remittances. 4. Financial Reporting & Auditing Assist in month-end and year-end closing processes. Prepare schedules and documentation for internal and external audits. Support preparation of financial statements and management reports. 5. Compliance & Controls Ensure adherence to hotel accounting policies, internal controls, and company procedures. Assist in maintaining compliance with local tax regulations and statutory requirements. 6. Coordination & Communication Work closely with other departments (Front Office, F&B, Stores, etc.) for invoice verification and revenue reconciliation. Liaise with suppliers and banks for payment and transaction queries. Qualifications & Skills Required: Bachelor’s degree in accounting, Finance, or Commerce. Minimum 3 years of accounting experience, preferably in a hotel or resort. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹40,000.00 per month Benefits: Paid time off Work Location: In person
Job Title: Executive Chef Location: The Flora Grand Department: F&B Production Reports To: General Manager Job Summary: The Executive Chef will be responsible for overall culinary operations of the hotel, including restaurants, room service, and banquet functions. The role requires strong leadership, menu planning expertise, and a thorough understanding of food cost control, kitchen administration, and hygiene standards. The candidate must also be well-versed with computer applications for cost analysis, menu engineering, and reporting. Key Responsibilities: Culinary Operations: Oversee day-to-day kitchen operations across all outlets and banquets. Plan, prepare, and supervise high-quality food production in accordance with hotel standards. Create innovative and seasonal menus to enhance guest satisfaction. Maintain consistency in taste, presentation, and quality. Banquet & Event Management: Plan and execute banquet menus in coordination with the F&B Manager and Banquet Team. Supervise food preparation for weddings, conferences, and special events. Ensure timely delivery and proper coordination during banquet functions. Cost & Inventory Management: Monitor and control food costs, wastage, and portion sizes. Prepare and analyze daily and monthly food cost reports. Ensure proper inventory management, stock rotation, and vendor coordination. Work with the accounts team to track and maintain budgeted food costs. Team Leadership & Training: Lead, train, and motivate kitchen staff to maintain high performance standards. Schedule and organize kitchen teams efficiently for all operations. Conduct regular training on hygiene, safety, and new recipes. Hygiene & Safety: Maintain strict hygiene, sanitation, and food safety standards (HACCP compliance). Ensure all kitchen equipment and areas are clean and well-maintained. Administrative & Technical Skills: Proficient in MS Office, POS systems, and hotel management software. Prepare reports, menus, and costings using computer applications. Assist in budgeting, forecasting, and menu engineering using data analysis tools. Qualifications & Experience: Diploma/Degree in Hotel Management or Culinary Arts. Minimum 9 to 13 years of experience in reputed hotels, including 2 years as Executive Chef or Senior Sous Chef. Strong background in both Indian and Continental cuisine preferred. Proven experience in banquets and large-scale event catering. Excellent communication, leadership, and organizational skills. Job Type: Full-time Pay: ₹45,000.00 - ₹50,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person
Job Purpose To ensure high-quality food production, maintain hygiene standards, support menu development, and deliver an exceptional culinary experience to all guests while adhering to hotel standards, cost controls, and safety procedures. Key Responsibilities1. Food Preparation & Production Prepare, cook, and present food items according to hotel standards and recipes. Ensure consistency in taste, portion size, and presentation. Assist in mise-en-place for all sections of the kitchen. Maintain freshness and quality of ingredients. 2. Kitchen Operations Organize and maintain kitchen workstations. Follow production schedules to meet operational timelines. Assist in banquet and buffet preparations as required. Support live counters, room service, and À-la-carte operations. 3. Hygiene, Safety & Sanitation Comply with FSSAI standards and HACCP guidelines. Maintain cleanliness of the kitchen and equipment at all times. Follow proper food storage, labelling, and FIFO procedures. Report maintenance issues and ensure safe kitchen practices. 4. Cost Control & Inventory Minimize wastage and follow portion control guidelines. Assist in receiving, storing, and rotating food items. Support monthly inventory and stock management. Use ingredients and equipment responsibly. 5. Teamwork & Communication Work collaboratively with colleagues across all sections. Communicate effectively with service teams to ensure smooth operations. Mentor junior staff and assist in training when required. 6. Menu Development & Innovation (for senior roles) Contribute ideas for menu planning, specials, festivals, and promotions. Assist in food trials, tastings, and cost calculations. Monitor food trends and implement best practices. Key Skills & Competencies Strong culinary knowledge and cooking techniques Ability to work in a fast-paced environment Attention to detail in taste and presentation Knowledge of kitchen equipment and tools Time management and organizational skills Creativity and willingness to learn Basic understanding of food costing (for higher levels) Qualifications & Experience Diploma / Degree in Hotel Management or Culinary Arts Prior experience in a similar role: Commis: 0–2 years DCDP: 2–4 years CDP: 4–6 years Sous Chef: 6+ years Knowledge of multi-cuisine concepts is an added advantage. Job Type: Full-time Pay: ₹11,604.43 - ₹30,000.00 per month Work Location: In person
Job Purpose To ensure high-quality food production, maintain hygiene standards, support menu development, and deliver an exceptional culinary experience to all guests while adhering to hotel standards, cost controls, and safety procedures. Key Responsibilities1. Food Preparation & Production Prepare, cook, and present food items according to hotel standards and recipes. Ensure consistency in taste, portion size, and presentation. Assist in mise-en-place for all sections of the kitchen. Maintain freshness and quality of ingredients. 2. Kitchen Operations Organize and maintain kitchen workstations. Follow production schedules to meet operational timelines. Assist in banquet and buffet preparations as required. Support live counters, room service, and À-la-carte operations. 3. Hygiene, Safety & Sanitation Comply with FSSAI standards and HACCP guidelines. Maintain cleanliness of the kitchen and equipment at all times. Follow proper food storage, labelling, and FIFO procedures. Report maintenance issues and ensure safe kitchen practices. 4. Cost Control & Inventory Minimize wastage and follow portion control guidelines. Assist in receiving, storing, and rotating food items. Support monthly inventory and stock management. Use ingredients and equipment responsibly. 5. Teamwork & Communication Work collaboratively with colleagues across all sections. Communicate effectively with service teams to ensure smooth operations. Mentor junior staff and assist in training when required. 6. Menu Development & Innovation (for senior roles) Contribute ideas for menu planning, specials, festivals, and promotions. Assist in food trials, tastings, and cost calculations. Monitor food trends and implement best practices. Key Skills & Competencies Strong culinary knowledge and cooking techniques Ability to work in a fast-paced environment Attention to detail in taste and presentation Knowledge of kitchen equipment and tools Time management and organizational skills Creativity and willingness to learn Basic understanding of food costing (for higher levels) Qualifications & Experience Diploma / Degree in Hotel Management or Culinary Arts Prior experience in a similar role: Commis: 0–2 years DCDP: 2–4 years CDP: 4–6 years Sous Chef: 6+ years Knowledge of multi-cuisine concepts is an added advantage. Job Type: Full-time Pay: ₹11,604.43 - ₹30,000.00 per month Work Location: In person