Total 21 Manager level F&B / Tourism / Hospitality job vacancies in Gurgaon, Mumbai, Pune, Bangalore

We are seeking a dynamic and experienced Beverage Manager to join our team in Mumbai, India. As the Beverage Manager, you will be responsible for overseeing all aspects of our beverage operations, ensuring exceptional quality, innovative offerings, and outstanding customer experiences.

• Develop and implement beverage strategies aligned with our organization's goals and customer preferences
• Manage and optimize beverage inventory, including ordering, stock control, and cost management
• Create and update beverage menus, incorporating current trends and seasonal offerings
• Ensure compliance with all relevant alcohol regulations and responsible service practices
• Train and mentor bar staff to maintain high standards of service and product knowledge
• Collaborate with the Food & Beverage team to enhance overall dining experiences
• Analyze sales data and customer feedback to drive continuous improvement
• Implement and maintain quality control measures for all beverage products
• Oversee bar equipment maintenance and cleanliness standards
• Develop and manage relationships with vendors and suppliers
• Participate in budgeting and financial planning for the beverage department
• Stay informed about industry trends and introduce innovative concepts to keep our offerings fresh and exciting

We are seeking a dynamic and experienced Outlet Manager to join our Food & Beverage team in Mumbai, India. As the Outlet Manager, you will be responsible for overseeing the daily operations of our restaurant, ensuring exceptional customer service, and maximizing profitability while maintaining the highest standards of food quality and safety.

• Develop and implement marketing strategies to increase customer traffic and revenue
• Handle customer feedback and resolve issues promptly and professionally
• Collaborate with the culinary team to develop and update menus based on customer preferences and market trends
• Analyze financial reports and make data-driven decisions to improve performance
• Oversee all aspects of restaurant operations, including food preparation, service, and cleanliness
• Manage inventory, control costs, and optimize profitability while maintaining quality standards
• Ensure compliance with all health, safety, and hygiene regulations.

• Must have a thorough working knowledge of the F&B Service & Front Office operations to include the F&B,  front desk, reception/cashiering procedures and reservations.
• Must have strong understanding of the functions of each department of the hotel, physical layouts of the hotel facilities, the key personnel and their roles, daily functions and special events, and conventions and groups currently in the house and due to arrive.
• Assists in conducting training for all F&B/Front Office employees.
• Attend and directs daily front office operations and as a one of the team.
• Attends to credit problems.
• Performs any other duties as directed by the Guest Service Manager.

Assists Director Guest Services formulating new procedures and directives in order to continue improve the Guest Service Department.

• Provide efficient, friendly and professional service to all guests.
• Lead by example when attending to guest requests.  Show efficiency in constantly striving to provide Total Customer Satisfaction.
• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive; call your Manager if difficulties arise.
• Work together with trust so that colleagues and management meet the goals of the department/Hotel.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.

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.

• Must have a thorough working knowledge of the F&B Service & Front Office operations to include the F&B,  front desk, reception/cashiering procedures and reservations.
• Must have strong understanding of the functions of each department of the hotel, physical layouts of the hotel facilities, the key personnel and their roles, daily functions and special events, and conventions and groups currently in the house and due to arrive.
• Assists in conducting training for all F&B/Front Office employees.
• Attend and directs daily front office operations and as a one of the team.
• Attends to credit problems.
• Performs any other duties as directed by the Guest Service Manager.

Assists Director Guest Services formulating new procedures and directives in order to continue improve the Guest Service Department.

• Provide efficient, friendly and professional service to all guests.
• Lead by example when attending to guest requests.  Show efficiency in constantly striving to provide Total Customer Satisfaction.
• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive; call your Manager if difficulties arise.
• Work together with trust so that colleagues and management meet the goals of the department/Hotel.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.

Title               :    C&B Specialist/Manager C&B

Department:      HR

Location      :     Navi Mumbai (Nerul)

Reports To:    Head C&B

Company Profile

Sika is a specialty chemicals company with a globally leading position in the development and production of systems and products for bonding, sealing, damping, reinforcing and protecting in the building sector and manufacturing industry.

Sika has subsidiaries in 103 countries, manufactures in 400 factories, and develops innovative technologies for customers around the world that facilitate the sustainable transformation of the construction and manufacturing industries. With more than 33000 employees, the company generated annual sales of CHF 11.24 Billion in 2023.

Sika in India

In India, the company started its operations in 1985 and was known as Qualcrete India Limited. In 1987, Qualcrete India Limited forged an alliance with Sika AG, Switzerland and was renamed as Sika Qualcrete Limited. In 2002, Sika AG, Switzerland acquired 100% stake in the company and since then the company has been rechristened as Sika India Pvt. Ltd, a whole owned subsidiary of Sika AG.

Role: Compensation & Benefits

Duties and Responsibilities:

• Compensation & Benefits: - Compensation analysis, market benchmark, harmonization, M & A experience added advantage.
• Insurance Renewals - GTL, GPA and Health
• Compliances - Statutory - ESIC, PF, Labour Laws.
• Policy formulation, benefit implementation
• Communication 
• Performance Management Process

Qualification & Experience:

Graduate with MBA in HR preferred. Must have experience: Compensation & Benefits and Analytics preferably in Manufacturing Industry. Around 7 to 12 years exp in HR.
 

Competencies

Behavioural

• You are proactive, focus and result oriented.
• You have good MS Office Skills.
• You have strong communication, organizational and interpersonal skills.

JOB DESCRIPTION:

Role: Business Development Manager - Security B Unit

Experience: 3 - 7 years

Location: Mumbai, Bengaluru

Required skills:

Channel sales in Security background

KEY ROLES & RESPONSIBILITIES:

❖ Manages the given territory for the assigned business.

❖ Front ends and leads field engagement with top partners, customers and assigned vendor/s for the territory.

❖ Execute the demand generation plan week on week.

❖ Develop the market for the assigned business.

❖ Manage the existing partners and the new partners’ recruitment.

❖ Meets end customers for direct demand generation, as and when required.

❖ Meets and exceeds assigned revenue targets quarter on quarter.

❖ Weekly interlock with the regional sales teams of the assigned vendor

❖ Weekly sales call with PM/BM

❖ Daily team call with respective ISR and PM/BM

❖ Reports weekly on the calls, quota attainment, and activities performed each week.

Administration

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Guest Service

• Ensures that all guest-contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• Ensures that all culinary employees also provide excellent service to internal customers in other departments as appropriate.
• Spends time in culinary areas observing employee-guest/employee-internal customer interactions, working through Heads of Department to coach employees as necessary.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Financial

• Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Works with the Director Guest Services  to ensure that each profit centre (e.g. Outlet, Banquets) operates in line with maximising profit while delivering on the brand promise.

• Works with the Director of Food and Beverage to ensure that each cost centre (e.g. Stewarding, Commissary, Pastry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

Financial (continued)

• Assists in the preparation of the Annual Business Plan for Food and Beverage.
• Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
• Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

Marketing

• Assists the Director of Guest Services in the preparation, utilisation and update an Annual Marketing Plan, broken down as necessary by department.
• Looks for Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

Encourages heartist to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation

Proficient with MS Office applications Excel Word PowerPointExcellent communication and analytical skillShould have been in People Manager role for minimum 1 yearShould have at least 2 years experience in Quality Leadership roleDomain knowledge of FnA (Accounts Payable and Accounts Receivable) would be an added advantageExperience in Root cause analysis and data insightStrong reporting ability Transactional quality experience

As the Restaurant Sales and Operations Manager at Fairmont Hotels and Resorts, you will play a pivotal role in delivering an exceptional dining experience that reflects our luxury brand. This role combines strategic leadership with operational excellence to drive sales, enhance guest satisfaction, and ensure the smooth running of our restaurant.

Key Responsibilities:

1. Operations Management:

• Oversee daily restaurant operations to ensure a seamless and high-quality dining experience.
• Implement and enforce Fairmont's standards and procedures to maintain service excellence.
• Manage inventory, control stock levels, and ensure the efficient use of resources to minimize waste and optimize profitability.

2. Sales and Revenue Generation:

• Develop and execute strategic sales plans to drive revenue growth and meet or exceed financial targets.
• Analyze sales reports and market trends to identify opportunities for increasing revenue and enhancing guest experiences.
• Collaborate with the marketing team to design and execute promotional campaigns and special events.

3. Staff Management:

• Recruit, train, and mentor staff to uphold Fairmont’s service standards and foster a positive work environment.
• Conduct regular performance evaluations and provide ongoing coaching to enhance staff performance and engagement.
• Schedule staff shifts and manage labor costs to align with operational needs and budget.

4. Guest Service:

• Ensure the delivery of exceptional guest service, in line with Fairmont’s luxury standards, by monitoring service quality and addressing any issues promptly.
• Handle guest feedback and complaints professionally to resolve issues and improve satisfaction.
• Create a welcoming and memorable dining experience that aligns with the Fairmont brand values.

5. Financial Management:

• Monitor and manage the restaurant’s financial performance, including budgeting, forecasting, and cost control.
• Review financial reports and implement measures to improve profitability and operational efficiency.
• Ensure accurate financial reporting and adherence to budgetary guidelines.

6. Compliance and Safety:

• Ensure compliance with health, safety, and sanitation regulations in accordance with Fairmont’s standards.
• Conduct regular inspections to maintain cleanliness and safety standards.
• Maintain accurate documentation for regulatory compliance and internal audits.

7. Administrative Duties:

• Prepare detailed reports on sales, labor, and inventory for review by senior management.
• Manage relationships with vendors and negotiate contracts for supplies and services.
• Coordinate with other departments to support overall hotel operations and guest satisfaction.

• Ensure correct grooming standards are followed at all times  
• Responsible for the smooth operation of the outlet   
• Follow up on all financials, LQA, Forbes and TrustYou targets  
• Is aware of the daily, monthly and yearly financial targets  
• Actively and actively contributes towards the achievement of financial targets  
• All issues and negative guest feedback need to be properly reported on Glitch system  
• Following up on opening and closing checklists  
• Maintains the HACCP & FIFO standards as required by the regional governing body  
• Handle financial procedures according to guidelines set by the finance department  
• Responsible for linking all facets of service, cuisine and entertainment  
• Assume the responsibility of daily operations  
• Handles security incidents, guest complaints with confidence and in a professional manner and reports it timely manner to the direct supervisor   
• Assist daily briefings for all staff prior to commencement of shift  

• Should be creative, confident and prepared to think outside of the box  
• Following the personal development plan set by the direct supervisor  
• Ensure the operational inventory is always accounted for and in immaculate condition  
• Ensure the outlet is maintained at the highest levels  
• Create opportunities for upselling products   
• Develop the direct team to strive for excellence  
• Inspires heartists to create a flow of new and ‘improved’ ideas  
• Follow Hotel Evacuation Policy in case of an Emergency  
• Ensure awareness and delivers the optimum levels of service and guest satisfaction  
• Establish and maintain effective communication across all divisions  
• Lead by example through a passionate, hands on approach  
• Assist with collecting information for the monthly P&L review 

Responsibilities:

1. Leadership and Team Management:

   • Lead, motivate, and inspire a diverse team of restaurant staff to deliver outstanding service and uphold the restaurant's standards.
   • Conduct regular training sessions to enhance staff knowledge of Cantonese cuisine, service standards, and guest interaction skills.

2. Guest Experience:

   • Ensure every guest receives exceptional service, maintaining high levels of satisfaction and fostering loyalty.
   • Actively engage with guests to gather feedback and implement improvements to enhance the dining experience.

3. Operational Excellence:

   • Oversee day-to-day operations, including opening and closing procedures, reservation management, and inventory control.
   • Implement and maintain standard operating procedures to ensure efficient workflow and adherence to health and safety regulations.
   • Collaborate with the culinary team to develop and update menus, ensuring offerings remain innovative and authentic.

4. Financial Management:

   • Monitor and control operational costs, including labor, inventory, and utilities, to achieve budgetary goals.
   • Analyze financial reports and performance metrics to identify opportunities for revenue growth and cost optimization.

5. Marketing and Promotion:

   • Work closely with the marketing team to develop and execute promotional activities and events to drive foot traffic and increase revenue.
   • Utilize social media platforms and other marketing channels to raise awareness of the restaurant and attract new customers.

We are seeking an experienced and dynamic Restaurant Manager to oversee the operations of our upscale dining establishment within Fairmont Mumbai. The ideal candidate will possess strong leadership skills, exceptional attention to detail, and a passion for delivering unparalleled dining experiences.

Key Responsibilities:

1. Operations Management:

   • Lead daily restaurant operations to ensure smooth and efficient service delivery.
   • Oversee the scheduling of restaurant staff, including servers, hosts, and bartenders, to maintain optimal staffing levels.
   • Implement and uphold high standards of service, cleanliness, and food safety protocols.
   • Monitor inventory levels and collaborate with the culinary team to ensure timely food and beverage replenishment.

2. Guest Experience:

   • Foster a culture of exceptional guest service by providing personalized attention and resolving any guest concerns or complaints promptly.
   • Regularly interact with guests to solicit feedback and ensure their satisfaction with the dining experience.
   • Implement strategies to enhance the overall guest experience, including menu development, special promotions, and creative presentation techniques.

3. Team Leadership:

   • Recruit, train, and mentor restaurant staff to uphold the Fairmont standard of excellence in service.
   • Provide ongoing coaching and performance feedback to ensure team members reach their full potential.
   • Foster a positive and collaborative work environment that encourages teamwork and mutual respect among staff members.

4. Financial Management:

   • Monitor and analyze restaurant performance metrics, including revenue, expenses, and profitability.
   • Develop and execute strategies to optimize revenue generation and maximize cost efficiency.
   • Implement effective cost control measures while maintaining the highest quality standards in food and beverage offerings.

5. Compliance and Safety:

   • Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures.
   • Conduct regular inspections of the restaurant premises to identify and address any maintenance or safety concerns.
   • Stay abreast of industry trends and best practices to continuously improve restaurant operations and service quality.

Looking for Executive / Head Chef for our ServiceNow Practice.
The main chef in a ServiceNow Consulting Restaurant is commonly known as the Executive Chef or Head Chef. 
This position holds the highest authority in the company technical management structure. The executive chef will be responsible for managing the entire kitchen operations like 

- Ensure that no problem arises during serving; if any, it should be rectified quickly
- Approve all foods before they leave the kitchen
- Designing and develop food offering (services n solutions), 
- Creating new recipes (accelerator n products), 
- Managing inventory and on-time supply of expertise, (building rockstar team)
- Ensure production of quality and consistent food,
- Communicate-instruct-guide and train the staff, 
- Maximize the productivity of the kitchen staff,
- Forecast supply needs and estimate costs,
- Maintaining hygiene and quality standards, 
- Interact-build-create and customized dishes for special orders, 
- Interact with customers for suggestions and feedback,
- Ensuring preparation process that must be in a consistent manner
- Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
- Supervise kitchen personnel and their performance

His culinary expertise (in ITOM/ITAM/IRM) and leadership play a crucial role in shaping the restaurant’s reputation and success. 

- IMP : ensure ALL Time Success of our ServiceNow Restaurant. 

• Assist in overseeing the daily operations of the food and beverage outlets, ensuring high standards of service and quality.
• Monitor inventory levels and order supplies as needed to maintain optimal stock levels.
• Ensure compliance with health and safety regulations and hotel policies.
• Assist in recruiting, training, and supervising food and beverage staff.
• Schedule staff shifts and manage labour costs effectively.
• Conduct regular performance evaluations and provide feedback to staff members.
• Address guest concerns and complaints promptly and professionally.
• Monitor guest feedback and implement improvements to enhance guest satisfaction.
• Foster a customer-focused environment and encourage staff to exceed guest expectations.
• Assist in preparing and managing the departmental budget.
• Monitor revenue and expenses, identifying opportunities to increase profitability.
• Implement cost control measures to optimize operational efficiency.
• Assist in developing and updating menus in collaboration with the culinary team.
• Ensure compliance with food safety standards and regulations.
• Monitor food quality and presentation to maintain brand standards.
• Coordinate and oversee events, banquets, and special functions.
• Work closely with the sales and catering teams to ensure successful event execution.
• Ensure timely communication and coordination with all departments involved in event planning.