Responsible for looking after the Graphic design, Social Media posts, Photography with editing, printing, and installation, and Videography with Editing under the senior person's supervision. 1. Graphic Design 2. Photography with Editing of Products, events & Food etc. 3. Visit the vendor outlet for material inward and outward. 4. Help in Social Media routing tasks to the Social Media team. 5. Videography with editing. Software knowledge: MS Office, Photoshop, Corel Draw, Canva, Filmora etc. Basic Hardware knowledge of operating Digital Camera, Gimbal, Drone, etc Experience: Previous experience in a similar Job role. At least 1+ years or Freshers may apply. Qualification: Designing Courses from recognized institutions.

Department: Front Office & Revenue Management Reports To: General Manager / Marketing Manager Job Overview: The House of MG, a distinguished heritage hotel in Ahmedabad, seeks an experienced Reservation Manager to oversee room reservations, dynamic pricing strategies, and online F&B rate management. The ideal candidate must manage OTAs, Airbnb packages, and online food aggregators like Zomato and Swiggy. Additionally, the candidate should be proficient in sharing rates with offline travel agents and handling guest inquiries to close bookings effectively. Key Responsibilities: Reservations &; Revenue Management: - Oversee and manage room reservations across all direct and third-party booking platforms. - Implement dynamic tariff management strategies to maximize revenue on OTAs like Booking.com, Expedia, and Agoda. - Optimize Airbnb packages by curating and pricing unique stay experiences. - Ensure seamless communication between the reservations team and front office for smooth check-ins and guest experience. - Analyse booking trends, market demand, and competitor pricing to adjust rates dynamically. - Maintain an updated rate sheet for rooms and packages across all digital platforms. - Share updated rates and offers with offline travel agents to ensure effective distribution and maximize bookings. - Engage with potential guests, respond to inquiries, and close bookings through direct communication via phone, email, and chat. Online F&B Rate Management: - Manage and update menu pricing, offers, and promotions for F&B outlets on Zomato and Swiggy. - Monitor performance analytics and optimize pricing for maximum sales and profitability. - Coordinate with the F&B and marketing teams to align online food pricing with seasonal promotions. Coordination & Guest Relations: - Work closely with the front office, F&B, and marketing teams to ensure alignment of room and dining promotions. - Handle guest inquiries and special requests for reservations and dining experiences. - Ensure high customer service and satisfaction standards through prompt and professional Communication: - Communicate proactively with guests and travel partners to secure bookings and upsell hotel services. - Respond to all guest comments in OTAs and review sites and food aggregators. - Assist in CRM activities to Marketing Manager. Qualifications & Skills Required: - Educational Qualification: Bachelor's degree in Hotel Management, Business Administration, or a related field. - Experience: Minimum 8-10 years in reservations, revenue management, or OTA operations in the hospitality industry. - Technical Skills: Proficiency in OTA extranets, PMS (Property Management Systems), Channel Managers, and online aggregator platforms like Zomato and Swiggy. - Strong analytical skills in interpreting pricing trends and market dynamics. - Excellent communication and negotiation skills. - Experience in managing offline travel agent relationships and closing guest inquiries effectively. - Familiarity with heritage hotels and experience curating unique guest experiences are a plus. Benefits: - Competitive salary and incentives - Opportunity to work in a heritage hospitality setting. - Professional development and growth opportunities.

The House of MG is looking for Front office Executive to join our dynamic team and embark on a rewarding career journey Handling incoming and outgoing mail and packages Maintaining a professional and organized front office environment Assisting with scheduling appointments and meetings Coordinating with various departments and stakeholders to ensure seamless operations Performing basic administrative tasks, such as data entry and document filing Resolving customer inquiries and directing them to the appropriate parties Maintaining security by following procedures and monitoring logbook Excellent communication and interpersonal skills Good multitasking, time management and organizational skills Any Graduate. Good in English, Hindi and Gujarati Speaking. Shift timing : 10 hrs. Ready to work in any shift. (including night shift). Week off :

The E xecutive Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. JOB RESPONSIBILITIES: Operations(Kitchen) Handling multiple outlets serviced from Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage controllable department expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding handling cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS office, and Data Analyse skill. Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.

Reports To : Managing Director The General Manager is responsible for overseeing all aspects of hotel operations to ensure exceptional guest experiences, efficient management of resources, and profitability and to focus on building and maintaining strong relationships with guests to enhance their satisfaction and loyalty. Key Responsibilities: 1. Operational Management: Oversee day-to-day operations of the hotel, including front desk, housekeeping, maintenance, food and beverage, and other departments. Develop and implement operational policies and procedures to ensure smooth functioning and adherence to quality standards. Monitor key performance indicators (KPIs) such as occupancy rates, average daily rate (ADR), revenue per available room (RevPAR), and guest satisfaction scores, and take corrective actions as necessary. 2. Customer Relationship Management : Utilize CRM principles and strategies to enhance guest experiences and foster loyalty. Train and mentor staff in customer service best practices, emphasizing personalized interactions and anticipating guest needs. Implement guest feedback mechanisms and analyze data to identify areas for improvement and implement solutions. Cultivate relationships with repeat guests, VIPs, and corporate clients to enhance loyalty and drive revenue. 3. Financial Management : Develop annual budgets and forecasts in collaboration with the finance department. Monitor financial performance against budget and take proactive measures to control costs and optimize revenue. Negotiate contracts with vendors and suppliers to ensure cost-effective procurement of goods and services. Review and approve expenditures, invoices, and payroll to ensure accuracy and compliance with budgetary constraints. 4. Staff Management and Development : Recruit, train, and supervise department heads and other key personnel. Foster a positive work environment that promotes teamwork, professionalism, and employee growth. Conduct regular performance evaluations and provide constructive feedback and coaching to staff. Address employee concerns and grievances in a timely and fair manner. 5. Quality Assurance and Compliance : Ensure compliance with all relevant laws, regulations, and industry standards, including health and safety regulations. Conduct regular inspections of the property to ensure cleanliness, maintenance, and adherence to brand standards. Implement quality assurance programs and initiatives to continuously improve service delivery and guest satisfaction. Essentials:- Bachelor's degree in hospitality management, business administration, or a related field; Master's degree preferred. Proven experience in hotel management, with a background in customer relationship management or guest services. Strong leadership skills with the ability to inspire and motivate a diverse team. Excellent communication and interpersonal skills, with a focus on building rapport and relationships with guests and staff. Solid understanding of hotel operations, financial management, and industry trends. Proficiency in hotel management software and Microsoft Office F&B Background. with 12 years of experience in leadership position.

The House of MG is looking for a curator / custodian with at least 5 years gallery / museum experience to manage its exquisite collection . A Custodian is responsible for being the face of the company in Custodianship of Ahmedabad Trunk Heirloom Shop, Bookstore, Galleries & store. Documentation, Store management, and materials are kept for sale and displayed to decorate the area as live retail. Documentation of All Textile, brass, and wooden artifacts Identify areas of opportunity in performance and recommend tools and sales training to optimize the performance of the sales team. KEY RESPONSIBILITIES: Custodianship of Ahmedabad Trunk Heirloom Shop, Bookstore, Galleries & store. Acquiring and authenticating artifacts Overseeing museum collections Curating and managing exhibitions of Ahmedabad Trunk Products. Documentation & Research Inventory management & Collection Management Documentation, Store management, and materials which are kept for sale and displayed to decorate the area as live retail. Documentation of All Textile, brass, and wooden artifacts proper location wise with information. Manage Technical and Maintenance Loan materials management Staff management Sale, Audit & Physical verification regularly Handover, takeover material management of Import and Export items. Photography for go frugal inventory management and physical file. Mangal bag House One, Two, three store management Art materials management at Mangal bag Responsible for Purchase materials verification and returns of the materials. Follow the SOPs, Policies, and roster of Local Artisan and AMD Trunk. Display & Cleaning of AMD Trunk and store area. Restoration of Damage artifacts from staff and outside hire people. Manager and custodian to be sure all in or outside display materials are in a place with proper tagging of price. Store and Shop keys management. Book Library management. DUTIES AND RESPONSIBILITIES: Handling customers & VIP, VVIP in absence of the authorized floor person. Supervising and Responsibility for AMD Trunk-related new projects Restoration of painting and Craft materials. Vendor follow-up Pricing of Trunk Gallery and Bookstore Trunk Gallery and Bookstore Sales. CHECKPOINTS Any particular materials location will not change or sell without AM permission and HOD or Custodian information which is displayed in the room, premises, and outside area. In charge will look after all antique materials with proper labels and display in or outside the hotel like rooms, offices, courtyards, premises, and other areas. All antique materials should be proper digitalis documentation and in register etc. Lost and found, damage and sale or relocation of antique to be communicated with the custodian for proper management. Textile Store management to be handled by custodian and Security and Assistant Curator. Custodian will maintain registers. Custodian to keep a note of this on an everyday basis and any remedial course required to be implemented with inputs from MD sir. Arranging products for pricing. EXPERIENCE: at least 5 years gallery / museum experience to manage its exquisite collection.

Your scope will include The House of MG and its managed properties as well as Mangalbag. You will work with the Exec Assistant, Principal, and Admin Manager in Shreyas Foundation for smooth coordination of similar work there. Secretarial duties Conserves executives time by reading, researching, and routing correspondence; drafting letters and documents; collecting and analyzing information; initiating telecommunications. Maintains executives appointment schedule by planning and scheduling meetings, conferences, teleconferences, and travel. Welcomes guests and customers by greeting them, in person or on the telephone; answering or directing inquiries. Completes projects by assigning work to clerical staff; following up on results. File and retrieve documents and reference materials. Record, transcribe and distribute minutes of meetings and follow up on action taken. Monitor, screen, respond to, and distribute incoming communications Liaise with internal staff at all levels Coordinate project-based work Supervise, coach, and train lower-level staff Streamline, Monitor, and report discrepancies in KRA and KPIs of HODs and assist them to resolve them without delay to ensure alignment in all tasks. Do the same for your own. Admin Work Handle incoming mail and other incoming material of the company. Maintain filing systems of all records, licenses, accounts, and legal files coordinate the flow of information both internally and externally Maintain and inward and outward material (including stationery, equipment, supplies) within the office. Make and maintain a strict Admin budget with monthly reporting on variance. REQUIRED SKILLS: Proficient computer skills and in-depth knowledge of relevant software such as MS Office Suite. Knowledge of standard office administrative practices and procedures. Bachelors degree an advantage.

The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Job responsibilities: Operations Handling multiple outlets serviced from the Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Ensured excellent customer service to all customers Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. R esponsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Responsible for maintaining the quality of food products and ensuring consistency in food delivery and standards. Ensure that all goals are geared toward exceeding guests expectations. Participate in long-range planning. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage department controllable expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching when needed. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Work closely with management to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Should be a Multitasker who can handle multiple outlets in a proper manner as per company standards and policy. Marketing & Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin, and profit and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Promoting and engaging with potential targets, converting them into customers and eventually, ambassadors for the centre both online and offline Target Regular customers, Schools, Institutes, Corporate, Booker's, and Event Organizer. Promoting other outlets of our company assisting guests in filling out the online feedback form and providing us the ratings. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS Office. Experience Required: Proven working experience as an Ex. Chef cum FNB Service manager with at least 10 years experience. Qualification: A Bachelor's degree in Hotel Management or related field. Time: Can be morning, general, or evening shift according to requirement. The normal shift will be in the evening (1 PM-11 PM) or as required.