Total 8 corporate legal executive job vacancies in F&B / Tourism / Hospitality category in Navi Mumbai

Main Duties:

Administration:

1. Requisitioning of F&B products
2. Market list
3. Attendance records
4. Requisitioning sick leave and annual leave
5. Daily log book
6. Petty cash
7. Expenses claim form
8. General Purchase Requisition
9. Medical form

Customer Service: Ensure that guests have service up to standards as of Novotel.

Financial: Responsible for all food product related cost.

Operational:

1. Assist in planning menus being innovative and creative with current market trends

2. Prepares cold and hot dishes, desserts and other foods.

3. Maintains proper Asian food quality in accordance with standardized company     procedures including spec sheets and recipes.

4. Requisitions all necessary foot items from store room.

5. Prepares advance preparation for next day and for the next shift.

6. Maintains clean and orderly work area.

7. Attends all kitchen meeting and training as requested.

8. Expected to carry out all reasonable requests by Management which the associate is capable of performing.

9. Understands job descriptions of other working colleagues.

10. Supervise and assist in total food production.

11. Attends Chef’s meetings when required.

12. Regularly reports all needed maintenance to the Executive Chef/Engineering.

13. Is well groomed and takes care of personal hygiene

Personnel: Establish rapport among co-employees at all levels and training.

Other Duties: Any other duties as may be assigned from time to time

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Main Duties:

• Administration: To discharge the duties effectively and efficiently.
• Customer Service: Responsible for efficient liasoning with internal customers like Executive Chef, F & B Manager, Materials Manager and its team members, Bar Tender for effective controls.
• Maintain good relationship with suppliers.
• Financial:
• Ensure movement of goods within hotel is properly supported and documented.
• To ensure all stocks of the hotel is monitored and is controlled.
• To prepare and issue various cost reports for Management analysis.
• To ensure all stores are reconciled on regular intervals.
• Operational : To study, analyze and report on all variances pertaining to costs and inventory management.
• To verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC, Director of F & B and General Manager.
• Verify daily void checks report and prepare for approval of FC, Director of F & B and General Manager.
• Perform daily and monthly food and beverage sales reconciliation against POS Sales report and ensure all deviations are explained by concerned department head.
• Perform daily BEO Audit and highlight the deviations to Financial Controller and Director of Sales and Marketing.
• Coordinate closely with Chef for obtaining all Inter departmental transfers.
• To manage the hotel monthly inventory process in the strict respect of the hotel policies
• To supervise the daily receiving and storekeeping activities.
• To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
• To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments.
• To prepare and issue various cost reports.
• Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
• Monitor liquor Inventory on daily basis and conduct surprise audits.
• Ensure all cost is allocated appropriately.
• Responsible for asking wastage/shrinkage reports form various operational departments.
• Maintain all Excise Records as per local law requirement.
• To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
• Monitor Mini Bar stocks , consumption vs revenue.
• Conduct buffet costing on regular intervals.
• Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at later date.

Personnel:

• Closely work with Income Auditor ,F & B and Materials to ensure effective controls.

Other Duties: Be a part of Materials annual Market survey for effective cost controls by getting a fair price for contracts.

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety and of others as well in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Company: Terviva India Private Limited

Job Title: Office Administrator & Executive Coordinator

Reports to: SVP Global People Operations

Annual CTC: 13,00,000 to 15,00,000

Location- Mumbai

About Terviva:

Founded in 2010, Terviva is a food and ag innovation company partnering with communities and farmers to harvest and grow Pongamia, also known as Karanja. Pongamia is a climate-resilient tree which produces abundant, protein- and oil-rich legumes. It sequesters carbon, improves soil health and water quality while growing on land where other crops can’t grow. This helps to avoid deforestation and revitalize agricultural lands and communities around the world.

Terviva has a complex and exciting product portfolio that includes biofuel feedstocks, high-quality edible oils and proteins and bioactives. Our equitable practices ensure a positive impact across the supply chain, while our ability to integrate into existing infrastructure accelerates the transition to more sustainable crops. We are actively selling both the oil and the meal from the beans of the Pongamia tree.

For more information, please see www.Terviva.com

Position Overview:

Sitting with our India team, the office administrator and executive coordinator will provide support for India office administrative requirements, calendaring & travel assistance to the senior leaders in India and global leaders traveling to India from time to time, organizing employee group meetings, coordinating multiple events and special projects throughout the year. Produce high quality correspondence and detailed, accurate reports with an impeccable attention to detail. Outstanding interpersonal skills are a key requirement for interfacing with senior management, company employees, partners and other external members of the Terviva team.  

Primary Responsibilities: 

• General office administrative support such as; office supplies, courier management, meeting/ training venue bookings.
• Provide administrative support to People Operations team to execute various employee events and celebrations such as birthdays, work anniversaries, farewell and make necessary meeting, cake arrangements
• Manage welcome kit and other office supply inventory, maintain up to date records and stock, ensure new joinees are presented with welcome kit and bouquet and lunch is arranged coordination & support to internal & external visitors including food and supplies arrangement, travel & car bookings, visa processing, sim cards, etc.
• Manage calendars, prepare meeting agendas and assist the local and global leaders visiting India/ Mumbai staying on track with their daily schedules.
• Assist leaders in meeting preparation and timely communication, both written and oral to external audiences. This may include drafting correspondence and preparing other required presentations/documentation with minimal supervision.
• Prioritize conflicting needs, handle matters promptly, and ensure the utmost discretion and confidentiality in managing sensitive company information.
• Ensure that the Leadership team’s administrational and operational tasks are being fulfilled in a professional and efficient manner.
• Documenting minutes of team meetings and other meetings as required.
• Arranging offsite/ internal/ external meetings/events with the itinerary, timely communication to relevant stakeholders & participants, identifying right location/hotel with options to compare rates, travel arrangements
• Undertake special projects under the direction of senior leaders and perform other ad-hoc duties as needed.
• Handle telephone board for the India Head office.
• Prepare expense reports and track processing status.
• Set up video conferencing units and prepare the agenda based on the inputs provided.
• Assist with vendor contract management, cost & quality comparison, file maintenance and storage.
• Other duties may be assigned from time to time to meet organizational requirements as suited for the position.

Required Skills and Education: 

• 5 to 8 years of executive administrative support experience in a startup environment of a large organization. 
• High level of administrative and organizational skills, including impeccable verbal and written communications skills working closely with a senior management team.
• Fluent in Google apps and MS Office, especially excel and other spreadsheet and similar analytical platforms.
• High level of integrity required for handling confidential and sensitive information.
• Demonstrated ability to work with a sense of urgency and under pressure as needed to handle multiple tasks and prioritize effectively between competing demands.
• Ability to interface effectively and diplomatically with partners, customers and associates across the world.
• A team player with sensitivity to cultural differences.
• Excellent communication and interpersonal skills.

Education Background:

• Graduate degree in any discipline. additional qualifications or certifications as an Executive Assistant/ Office Administrator are a plus.

Working at Terviva offers you :

• The opportunity to make an impact in a fast-growing mission-driven start-up that believes in sustainability, equity and care for our environment and our people.

• Competitive salary and benefits commensurate with experience.
• Potential annual bonus.
• Stock options, commensurate with role and experience.
• Medical and dental, vision and life insurance (employee premium fully paid by TerViva.
• Generous leave package.

COVID-19 Recruiting Process in Place:

• Remote interview process.
• Personal protective equipment provided or required.
• Temperature screenings.
• Social distancing guidelines in place.
• Sanitizing, disinfecting, or cleaning procedures in place.

Next Steps

To apply, please respond to the company position below.

Please include your resume and a cover letter telling us about yourself, your experience and why you are well suited for this job with Terviva.

Terviva is an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based on race, creed, color, religion, national origin, ancestry, citizenship status, age, sex, gender, gender identity and expression, disability, medical condition, genetic information, marital status and sexual orientation or other applicable legally protected characteristics. Our leadership team is dedicated to this policy and all employment decisions are made on the basis of qualifications, merit and business need.

Primary Responsibilities

Business Performance

• Set periodical budget & forecast.
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost.
• Oversee the planning and implementation of effective food promotions.
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each Outlet and Banquet.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments.
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.
• Meet and interact with representatives of the local community and potential guests as required.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Senior Culinary team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Prepare payroll and attendance reports.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all time.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel.

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Fairmont Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

1. Supervision: Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel.
2. Cleaning and Maintenance: Ensure that all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules.
3. Inventory Management: Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Place orders as needed to maintain adequate stock levels.
4. Compliance: Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain records/documentation as required.
5. Training and Development: Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Provide ongoing training and support to existing staff to enhance performance and efficiency.
6. Coordination: Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules, ensuring a smooth workflow.
7. Quality Assurance: Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Take corrective actions as needed to address deficiencies.
8. Equipment Maintenance: Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities.
9. Cost Control: Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Identify opportunities for efficiency improvements and cost savings.
10. Communication: Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments to address issues, provide updates, and ensure alignment of goals and objectives.

Leading the Discipline Teams:

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are met:

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Must be certified with HACCP Level 2 or 3.
• Overseeing all aspects of pastry production, including recipe development, preparation, and presentation.
• Ensuring consistency and quality in all pastry items produced.
• Follows proper handling and right temperature of all food products.
• Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.
• Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.
• Developing and implementing cost-effective strategies to maximize profitability while maintaining quality standards.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavour.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

• Monitors and provides service behaviours that are above and beyond for customer satisfaction.
• Providing exceptional customer service and accommodating special dietary needs or requests.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Candidate Profile

A successful candidate will have strong experience and knowledge of IT Administration, configuration, and reliable operation of computer and networking systems. 

Key Responsibilities

• Maintain essential IT operations including operating systems, security tools, VPN gateways, email systems, laptops, desktops, software, and hardware
• Procurement and management of devices including laptops and other IT assets
• Handling IT Asset allocations at the time of joinings and exits both virtually and in-person
• Creating, managing and deactivating email ids, user accounts, MS Office and security tools
• Monitoring system performance and troubleshooting hardware and software issues
• Lead IT helpdesk to support employees, making sure all desktop applications, workstations, and related equipment problems are resolved in a timely manner with limited disruptions
• Maintain, repair and upgrade systems and processes including hardware and software programs
• To perform data backup and recovery processes
• Keeping Assets track on HRMS; Managing and sharing employee reports with the team and stakeholders on a regular basis
•  Handling office administration and operations of business premises and other facilities
• Managing and coordinating with Finance team for rental agreement, AMC contracts, stationary, corporate sim connections etc.
• Coordination for corporate and employee engagement events