Total 825 F&B / Tourism / Hospitality job vacancies in GH Office: Chennai, India

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Knowldege alcoholic and Non Alcoholic drinks.

Preapre and serve Coktail and Mocktails

Take care of the bar and front dining

knowlege handl;ing bar activities

Job Summary:

Responsible for ensuring the smooth operation and maintenance of hotel facilities, systems, and equipment. Provide technical support and assistance to maintain high standards of guest satisfaction and safety.

Key Responsibilities:

• Perform routine inspections and maintenance tasks on hotel systems, equipment, and facilities.
• Conduct repairs and troubleshooting on electrical, plumbing, HVAC, and mechanical systems.
• Ensure prompt resolution of maintenance requests and work orders.
• Ensure compliance with hotel safety and security policies and procedures.
• Conduct regular safety inspections and report hazards or potential risks.
• Participate in emergency response procedures.
• Provide prompt and courteous assistance to guests with maintenance-related concerns.
• Ensure guest rooms and public areas are well-maintained and functional.
• Work closely with Housekeeping, Front Desk, and other departments to ensure seamless operations.
• Communicate maintenance schedules and updates to relevant teams.
• Maintain accurate records of maintenance activities, repairs, and inspections.
• Update and review maintenance schedules and procedures.
• Adhere to Hilton standards, regulations, and industry best practices.
• Ensure compliance with environmental and sustainability policies.

Requirements:

• Higher/Nitec in Electrical/Mechanical Engineering or related field.
• 2 years of experience in maintenance or engineering role, preferably in hospitality.
• Strong technical knowledge of electrical, plumbing, HVAC, and mechanical systems.
• Excellent problem-solving and communication skills.
• Ability to work independently and as part of a team.
• Flexibility to work varying shifts, including nights, weekends, and public holidays.

Marketing Manager Roles & Responsibilities:

Oversee all marketing campaigns for their company or department

Implement strategy

Promote a business, product, or service

Ensure the company is communicating the right messaging to attract prospective customers and retain existing ones

Represent the marketing team to cross-functional groups including product management, sales, or customer support

Updating senior leadership on the progress of marketing activities and reporting on the results of campaigns

Day-to-Day Duties:

Manage and coordinate marketing and creative staff

Lead market research efforts to uncover the viability of current and existing products/services

Collaborate with media organizations and advertising agencies

Brainstorm ideas for new campaigns

Coordinate with the sales team and other departments to produce effective strategies

Monitor current campaigns, ensuring their staff meets deadlines and complete necessary tasks

Analyze data to evaluate the success of their marketing efforts and come up with new ideas to improve brand marketing and exposure

• Oversee day-to-day operations of the restaurant.
• Manage the catering excellent service.
• Plan effective shifts for adequate staffing.
• Handle customer feedback and resolve issues professionally.
• Implement and maintain health and safety protocols.
• Monitor inventory levels and manage supply chain logistics.
• Suggest and execute marketing strategies to attract customers.
• Coordinate promotional activities and special events.
• Maintain records of sales, inventory, reports etc.
• Any other duties as assigned by your superior.

• To comply and maintain all Health and Safety standards within the kitchen.
• To report all important issues back to the Senior Chef
• To assist in general food production work, and ensure food quality and preparation standards.
• To adapt and respond to different shift patterns and section needs.
• To show alertness, vigilance, and attention to detail

Selected candidate will provide marketing support for Food and Beverages Operations.

You are responsible for:

1. Maintaining digital presence of the company

2. Helping reach target audiences with the right strategy

3. Planning content calendar.

4. Creating and designing in-house marketing material and social media visuals

5. Maintaining customer data

6. Planning and organizing social media campaigns

7. Producing short videos for social media posting

8. Mass mailing marketing campaigns and promotions in the various platforms

9. General administration and accounting

We are expecting you to have:

1. Diploma or Degree in Design Marketing, Business Communication or relevant experience

2. Creative

3. Proficient in MS Office, Adobe Creative, Illustrator Premium Pro

4. Familiar with Facebook, Mail chimp, Tik Tok and Google products

5.Pleasant personality and a Team Player.

Procurement Manager Responsibilities

• Devise and use fruitful sourcing strategies

• Discover profitable suppliers and initiate business and organization partnerships

• Negotiate with external vendors to secure advantageous terms

• Approve the ordering of necessary goods and services

• Finalize purchase details of orders and deliveries

• Examine and test existing contracts

• Track and report key functional metrics to reduce expenses and improve effectiveness

• Collaborate with key persons to ensure clarity of the specifications and expectations of the company

• Foresee alterations in the comparative negotiating ability of suppliers and clients

• Expect unfavorable events through analysis of data and prepare control strategies

• Perform risk management for supply contracts and agreements

• Control spend and build a culture of long-term saving on procurement costs

Procurement Manager Requirements and skills

• Proven working experience as a Procurement Manager, Procurement Officer or Head of Procurement

• Knowledge of sourcing and procurement techniques as well as a dexterity in “reading” the market

• Talent in negotiations and networking

• Good knowledge of supplier or third party management software

• Aptitude in decision-making and working with numbers

• Experience in collecting and analyzing data

• Strong leadership capabilities

• BSc degree in supply chain management, logistics or business administration

• Reporting and operations

• Overseeing pre- to post-sales support activities for the designated goods and regions while guaranteeing the greatest level of client satisfaction

Key Responsibilities:

1. Section Supervision:Manage the daily operations of your assigned kitchen section (e.g., grill, sauces, pastry).
   Ensure that all dishes from your section are prepared and presented according to the restaurant's standards.
   Communicate with the Sous Chef and Head Chef regarding menu items, ingredient needs, and any issues in the section.
   
2. Food Preparation & Cooking:Prepare, cook, and present dishes efficiently within your section.
   Ensure that all food is prepared according to recipes and quality guidelines.
   Maintain portion control and minimize waste.
   Manage the preparation of mise en place for service.
   
3. Quality & Consistency:Maintain consistency in the quality, taste, and presentation of the dishes.
   Ensure dishes leave the kitchen at the appropriate temperature and presentation level.
   Assist in menu development by contributing creative ideas for new dishes and improvements.
   
4. Team Management & Mentorship:Supervise and train junior staff, including Commis Chefs and trainees.
   Ensure that kitchen staff in your section work efficiently and maintain high standards.
   Foster a positive work environment by encouraging collaboration and teamwork.
   
5. Health & Safety:Follow all hygiene and safety regulations in the kitchen.
   Ensure cleanliness and order in your section by managing the cleaning of workstations and equipment.
   Monitor stock levels and report to the Sous Chef for replenishment when necessary.
   Ensure food storage and preparation are carried out in line with food safety standards (HACCP).
   
6. Coordination & Communication:Collaborate with other sections in the kitchen to ensure smooth workflow and timely service.
   Communicate with front-of-house staff regarding special orders, allergens, or dietary requirements.
   
7. Inventory & Stock Control:Manage inventory in your section, ensuring all ingredients are fresh and available.
   Report low stock levels to the Head Chef or Sous Chef for timely reordering.
   Help manage food cost control by using ingredients efficiently and minimizing waste.
   

Skills & Qualifications:

• Education: Culinary school diploma or equivalent professional kitchen experience.
• Experience: Minimum of 2-3 years of experience as a Commis Chef or Demi Chef de Partie.
• Skills:Strong culinary skills with a solid understanding of kitchen operations.
  Ability to manage time effectively and work under pressure in a fast-paced environment.
  Knowledge of food safety and hygiene regulations.
  Excellent communication and team leadership abilities.
  Creativity and passion for food preparation and presentation.
  

Physical Requirements:

• Ability to stand for long periods and handle the physical demands of kitchen work.
• Must be able to lift heavy pots, pans, and other kitchen equipment as needed.

Control and direct the food preparation process and any other relative activitiesConstruct menus with new or existing culinary creations ensuring the variety and quality of the servingsApprove and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortagesArrange for repairs when necessaryRemedy any problems or defectsBe fully in charge of hiring, managing and training kitchen staffOversee the work of subordinatesEstimate staff’s workload and compensationsMaintain records of payroll and attendanceComply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-oworkers

Manager Job Responsibilities:

Accomplishes department objectives by managing staff; planning and evaluating department activities.

Maintains staff by recruiting, selecting, orienting, and training employees.

Ensures a safe, secure, and legal work environment.

Develops personal growth opportunities.

Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results.

Coaches, counsels, and disciplines employees.

Develops, coordinates, and enforces systems, policies, procedures, and productivity standards.

Establishes strategic goals by gathering pertinent business, financial, service, and operations information.

Defines objectives, identifies and evaluates trends and options, chooses a course of action, and evaluates outcomes.

Accomplishes financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.

Maintains quality service by enforcing quality and customer service standards, analyzing and resolving quality and customer service problems, and recommending system improvements.

Contributes to team effort by accomplishing related results as needed.

Manager Qualifications / Skills:

Performance management

Project management

Coaching

Supervision

Quality management

Results driven

Developing budgets

Developing standards

Foster teamwork

Handles pressure

Giving feedback

Business Development Manager Responsibilities:

Develop a growth strategy focused both on financial gain and customer satisfaction

Conduct research to identify new markets and customer needs

Arrange business meetings with prospective clients

Promote the company’s products/services addressing or predicting clients’ objectives

Prepare sales contracts ensuring adherence to law-established rules and guidelines

Keep records of sales, revenue, invoices etc.

Provide trustworthy feedback and after-sales support

Build long-term relationships with new and existing customers

Develop entry level staff into valuable salespeople

Requirements and skills:

Proven working experience as a business development manager, sales executive or a relevant role

Proven sales track record

Experience in customer support is a plus

Proficiency in MS Office and CRM software (e.g. Salesforce)

Proficiency in English

Market knowledge

Communication and negotiation skills

Ability to build rapport

Time management and planning skills

BSc/BA in business administration, sales or relevant field

Training Development Manager Responsibilities:

Create and execute learning strategies and programs

Evaluate individual and organizational development needs

Implement various learning methods companywide (e.g. coaching, job-shadowing, online training)

Design and deliver e-learning courses, workshops and other trainings

Assess the success of development plans and help employees make the most of learning opportunities

Help managers develop their team members through career pathing

Track budgets and negotiate contracts

Hire and oversee training and L&D Specialists

Requirements and skills

Proven experience as an L&D Manager, Training Manager or similar

Current knowledge of effective learning and development methods

Familiarity with e-learning platforms and practices

Experience in project management and budgeting

Proficient in MS Office and Learning Management Systems (LMS)

Excellent communication and negotiation skills; sharp business acumen

Ability to build rapport with employees and vendors

BSc/BA in Business, Psychology or a related field

Professional certification (e.g. CPLP) is a plus

The Restaurant Captain is responsible for ensuring exceptional customer service and smooth day-to-day operations within the restaurant. As a key team member, the Captain oversees waitstaff, coordinates with the kitchen, and ensures that customers receive a high-quality dining experience. They manage guest needs, handle reservations, supervise table service, and ensure that the restaurant meets high standards of hospitality and service efficiency.

Key Responsibilities:

1. Customer Service & Guest Experience:Welcome and greet guests upon arrival.
   Ensure guests are seated promptly and manage reservations.
   Monitor guest satisfaction and promptly address any issues or special requests.
   Provide recommendations on the menu, including specialties, drinks, and wine pairings.
   
2. Supervision of Staff:Lead and manage a team of waiters and support staff.
   Assign tasks to waitstaff based on sectioning of the restaurant.
   Train new staff members on service standards, table setup, and guest interaction.
   Ensure proper grooming and professional behavior of the team.
   
3. Order Management & Service:Ensure timely service of food and beverages to the guests.
   Coordinate with kitchen staff for special requests or dietary preferences.
   Handle table settings, silverware, and any presentation details.
   Monitor table turnover and ensure that the service flow is efficient.
   
4. Quality Control:Maintain high hygiene and cleanliness standards throughout the dining area.
   Ensure all dishes served are accurate and meet quality standards.
   Handle guest feedback to improve service.
   
5. Coordination & Communication:Liaise with the kitchen and bar to ensure smooth order flow.
   Report any operational issues to the Restaurant Manager.
   Work closely with other departments for event planning or special occasions.
   
6. Inventory and Maintenance:Monitor stock levels of condiments, linens, and other tableware.
   Report any maintenance issues, broken equipment, or shortages.
7. 
   

Skills & Qualifications:

• Education: High school diploma or equivalent optional ; additional hospitality or food and beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills:Strong communication and interpersonal skills.
  Leadership and team management abilities.
  Knowledge of food and beverage service standards.
  Ability to work in a fast-paced environment and handle pressure.
  
  

Role

Should have good culinary skills and time management. Must have flair for creative garnishing.

Responsibilities

• Overall take charge of the banquet operations.
• Administer the purchasing and receiving procedures.
• Implement health and safety procedures in the kitchen.
• Ensuring that all food is of high quality and served in a timely manner.
• Planning the menu, according to event.
• Keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all menu planning and banquet operations.
• Coordinating kitchen staff, and assisting in the preparation of mise en place
• Training staff to use kitchen equipment.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.