Total 4 Senior Executive level F&B / Tourism / Hospitality job vacancies in Pune

As the Executive Chef, you will take the lead of our culinary team, orchestrating exceptional dining experiences that embody creativity and excellence. In collaboration with our General Manager and Food and Beverage Manager, you will ensure the seamless operation of our establishment, maintaining the highest standards of quality, profitability, and industry reputation.

Your leadership will inspire a dedicated team to create remarkable Spanish inspired dishes, providing a valuable opportunity for career advancement.

You will also play a pivotal role in mentoring and guiding the kitchen team as we relaunch our award-winning restaurant. You will foster development and help them achieve their fullest potential. Key responsibilities will include designing innovative menus, managing costs with precision, and ensuring that all service areas are consistently prepared for optimal efficiency.

Staying abreast of industry trends and cultivating a cohesive and motivated kitchen atmosphere will be essential as you uphold our high standards. Furthermore, you will implement special promotions and leverage your expertise to contribute to our continued success.

• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCAP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

Primary Responsibilities

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Graduate (Commerce)3-5 years

a) Experienced in issue identification and resolution in the defined tasks pertaining to procure to pay process.

b) Highlights exceptions such as open invoices, exceptions, open items, etc.

Experience for relevant role :

• Invoice processing
• Exception handling
• Vendor master management
• Helpdesk/Service desk
• Open item remediation
• GRIR analysis and follow-ups T&E/Concur
• Payments
• Procurement Support
• SAP knowledge strongly preferred
•  Ability to understand client expectations and requirements
• Strives to adhere and improve performance on SLA's and deliverables to customer, including ownership of solution oriented, effective communication of issues raised, findings and proposed resolution
• Ability to maintain relationships with relevant line manager / counterparts / stakeholders''
• Has complete clarity about expectations from self, measurable of the same and own role; delivers upon these
• Understands and works towards the common goals of the organization rather than getting confined to own silo
• Resolves conflicts at his / her level; escalates if required.
• Displays good collaborative spirit
• Does not resist change management
• Addresses problems and finds solutions by working within and between WNS teams, including consultation with and/or escalation to other towers when required
• dentifies anomalies, errors and aberrations in output
• ep dives into problem areas to identify root causes and attempts to apply a range of contexts and scenario to identify possible causes of the aberrations and identifies solutions
• Proposes and supports implementation of process improvements
• Participates actively in team meetings; articulates thoughts clearly
• Listens with attention and builds own understanding3. Demonstrates requisite verbal and written communication skills'