Key Responsibilities: Cleaning Guest Rooms: Making beds, changing linens, and replenishing amenities. Vacuuming, dusting, and cleaning bathrooms. Removing trash and dirty linen. Cleaning and sanitizing surfaces. Public Areas: Cleaning hallways, stairwells, and other common areas. Vacuuming carpets and mopping floors. Cleaning furniture and fixtures. General Tasks: Replenishing cleaning supplies and linens. Maintaining a clean and organized housekeeping cart. Reporting maintenance issues and lost and found items. Adhering to safety regulations and hotel policies. Guest Service: Responding to guest requests and inquiries. Maintaining a positive and friendly demeanor. Other Tasks: May be required to assist with laundry duties. May be required to participate in deep cleaning projects. Skills and Qualities: Physical Stamina: Housekeeping involves standing, walking, and bending for extended periods. Attention to Detail: Maintaining high cleanliness standards requires paying close attention to details. Reliability: Arriving on time and completing tasks efficiently are essential. Communication Skills: Interacting with guests and other staff requires strong communication skills. Knowledge of Cleaning Products and Equipment: Understanding how to use and maintain cleaning supplies and equipment is important. Ability to Follow Instructions: Adhering to established cleaning procedures and safety protocols is crucial. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person Expected Start Date: 11/07/2025

Captains and Guest Experience Associate : F&B Service Salary : Rs.15100-23000/- Job Location : WGH Poetree, Thekkadi The job description of a Captain in Food and Beverage (F&B) service in the hotel industry typically includes the following responsibilities: Supervising Staff: Captains oversee the daily operations of the F&B service team, ensuring that all staff members adhere to service standards and policies. Customer Service: They interact directly with guests, ensuring a high level of customer satisfaction by addressing complaints, resolving issues, and accommodating special requests. Training and Development: Captains train new employees and provide ongoing coaching to enhance the skills and performance of the F&B service team. Ordering and Inventory: They monitor inventory levels, place orders for supplies, and ensure proper stock management to meet operational needs. Shift Management: Captains coordinate shifts and schedules for F&B service staff, ensuring adequate coverage during peak times and special events. Safety and Hygiene: They enforce health and safety regulations, maintain cleanliness standards in dining areas, and ensure compliance with food handling procedures. Upselling and Revenue Generation: Captains promote menu items, suggest upgrades, and encourage guests to participate in promotional offerings to maximize revenue. Handling Payments: They oversee billing processes, handle cash transactions, and ensure accurate recording of sales and payments. Communication: Captains maintain effective communication with kitchen staff, management, and other departments to coordinate smooth F&B service operations. Problem Solving: They anticipate and address issues that may arise during service, such as equipment malfunctions, staff shortages, or guest complaints. Job Type: Full-time Pay: ₹15,100.00 - ₹23,000.00 per month Schedule: Day shift Experience: total work: 1 year (Preferred) Work Location: In person

Key Responsibilities: Cleaning Guest Rooms: Making beds, changing linens, and replenishing amenities. Vacuuming, dusting, and cleaning bathrooms. Removing trash and dirty linen. Cleaning and sanitizing surfaces. Public Areas: Cleaning hallways, stairwells, and other common areas. Vacuuming carpets and mopping floors. Cleaning furniture and fixtures. General Tasks: Replenishing cleaning supplies and linens. Maintaining a clean and organized housekeeping cart. Reporting maintenance issues and lost and found items. Adhering to safety regulations and hotel policies. Guest Service: Responding to guest requests and inquiries. Maintaining a positive and friendly demeanor. Other Tasks: May be required to assist with laundry duties. May be required to participate in deep cleaning projects. Skills and Qualities: Physical Stamina: Housekeeping involves standing, walking, and bending for extended periods. Attention to Detail: Maintaining high cleanliness standards requires paying close attention to details. Reliability: Arriving on time and completing tasks efficiently are essential. Communication Skills: Interacting with guests and other staff requires strong communication skills. Knowledge of Cleaning Products and Equipment: Understanding how to use and maintain cleaning supplies and equipment is important. Ability to Follow Instructions: Adhering to established cleaning procedures and safety protocols is crucial. Job Types: Full-time, Permanent, Fresher Pay: ₹14,000.00 - ₹17,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person Expected Start Date: 11/07/2025

A Sous Chef specializing in Continental & South Indian cuisine Kitchen Operations Management: Oversee daily operations of the Continental section, ensuring smooth and efficient service. Ensure that all continental dishes are prepared and presented according to established recipes and standards. Coordinate with the head chef to plan the menu and ensure availability of ingredients. Maintain a clean, organized kitchen, ensuring that all equipment is in good working condition. Food Preparation and Presentation: Supervise and assist in the preparation of all continental dishes, ensuring consistency in taste, texture, and presentation. Ensure that dishes are prepared in a timely manner and meet the restaurant’s standard of quality. Develop and maintain recipes and plating techniques for all continental dishes, ensuring consistency and quality in every dish served. Maintain high standards of hygiene and food safety in accordance with local health regulations. Inventory and Stock Management: Manage inventory of continental ingredients, ensuring there is no wastage and all stock is properly stored. Place orders for ingredients, ensuring high-quality products from trusted suppliers. Monitor the usage of key ingredients to reduce food costs and maintain budget control. Staff Training and Development: Train kitchen staff on the preparation and presentation of continental dishes. Ensure that all kitchen staff understand and follow the procedures for continental cooking techniques. Monitor staff performance, giving feedback, and providing guidance where necessary. Menu Planning and Innovation: Collaborate with the head chef to design and plan the continental menu, introducing new dishes or seasonal variations. Regularly update the menu to align with trends in continental cuisine and guest preferences. Maintain creativity in menu offerings, ensuring that dishes are both authentic and innovative. Quality Control: Conduct regular tastings of food prepared by the kitchen team to ensure quality and consistency. Monitor portion control and garnish standards to ensure presentation remains up to standard. Maintain a high standard of food quality and presentation during service. Health and Safety Compliance: Ensure that all health and safety regulations related to food preparation and hygiene are followed in the kitchen. Oversee proper handling and storage of ingredients, especially perishables and meats, to maintain food safety. Guest Relations and Feedback: Occasionally engage with guests to receive feedback about the food quality and dining experience. Ensure that guest requests for specific modifications (dietary restrictions, preferences) are accommodated. Job Type: Full-time Schedule: Rotational shift Experience: total work: 5 years (Preferred) Work Location: In person

Captains and Guest Experience Associate : F&B Service Salary : Rs.15100-23000/- Job Location : WGH Poetree, Thekkadi The job description of a Captain in Food and Beverage (F&B) service in the hotel industry typically includes the following responsibilities: Supervising Staff: Captains oversee the daily operations of the F&B service team, ensuring that all staff members adhere to service standards and policies. Customer Service: They interact directly with guests, ensuring a high level of customer satisfaction by addressing complaints, resolving issues, and accommodating special requests. Training and Development: Captains train new employees and provide ongoing coaching to enhance the skills and performance of the F&B service team. Ordering and Inventory: They monitor inventory levels, place orders for supplies, and ensure proper stock management to meet operational needs. Shift Management: Captains coordinate shifts and schedules for F&B service staff, ensuring adequate coverage during peak times and special events. Safety and Hygiene: They enforce health and safety regulations, maintain cleanliness standards in dining areas, and ensure compliance with food handling procedures. Upselling and Revenue Generation: Captains promote menu items, suggest upgrades, and encourage guests to participate in promotional offerings to maximize revenue. Handling Payments: They oversee billing processes, handle cash transactions, and ensure accurate recording of sales and payments. Communication: Captains maintain effective communication with kitchen staff, management, and other departments to coordinate smooth F&B service operations. Problem Solving: They anticipate and address issues that may arise during service, such as equipment malfunctions, staff shortages, or guest complaints. Job Type: Full-time Pay: ₹15,100.00 - ₹23,000.00 per month Schedule: Day shift Experience: total work: 1 year (Preferred) Work Location: In person