Total 30 F&B / Tourism / Hospitality job vacancies in Navi Mumbai, Maharashtra

Main Duties:

Administration: Requisitions food orders from store room and daily market list

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. Preparation of cold and hot dishes, desserts and all other foods.
3. Maintains proper food quality in accordance with standardized company procedures including spec sheets and recipes.
4. Requisitions all necessary food 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 Executive Sous Chef meetings when required.
12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering.
13. Ensures all banquet functions are served on time and quality and food is sufficient.
14. 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.

The mission 

As a Marketing Analyst, you will be instrumental in analyzing data and the market to drive informed decision-making and develop effective marketing campaigns.

You will join the Account Based Marketing (ABM) team, an autonomous unit within our Marketing department. The team acts as a crucial bridge between Marketing, Sales, and other departments. Using targeted ads and personalized content, it engages strategic accounts, guiding them from initial contact to valued prospects.

Your role:

• Conduct deep-dive analyses to align market opportunities with our long-term strategic goals
• Leverage internal and external data sources to uncover insights, trends, and strategic leads
• Build lists of key accounts, personas, or leads and prioritize them with lead-scoring systems
• Implement and innovate on data collection and analysis processes, making actionable recommendations that drive sales and marketing effectiveness
• Monitor competitor strategies and market trends
• Collaborate closely with Sales to ensure marketing strategies effectively support sales objectives

In this pioneering role, you will have full ownership of your domain operating with strategic autonomy and hands-on involvement!

The mission  

We are seeking a highly motivated, skilled and outbound-focused Business Developer / Account Executive to join our dynamic team in Mumbai. You will be part of the Sociabble International Sales Department and play a pivotal role in expanding our client portfolio across the APAC region, directly contributing to Sociabble’s growth. You will navigate through long and complex sales cycles aimed at strategic project acquisitions, ensuring a thorough understanding and management from prospecting to deal closure. 

Responsibilities: 

• Prospecting and identifying potential Enterprise and Mid-Market clients in APAC region by conducting deep analyses of the market and using sophisticated sales strategies to effectively engage with prospects at multiple organizational levels.  

• Lead and qualify prospect meetings with C level decision makers, present Sociabble through demos. 

• Manage a pipeline of strategic deals, providing timely and accurate forecasts to the sales management team, and close the deals.  

• Collaborate closely with internal teams, including Legal (for contract stages), Product (for staying updated on new features), Security, ABM/Marketing (for market deals and lead generation ads), and Presales (for technical support and pricing assistance), ensuring smooth progress through complex sales cycles. 

• Engage in team development activities like benchmarking, idea sharing, and workshops to enhance collective expertise and performance. 

• Work closely with Customer Success Managers (CSMs) to develop and close upsell and cross-sell opportunities with strategic existing clients. 

Main Duties:

Administration: Requisitions food orders from store room and daily market list.               

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 food quality in accordance with standardized company     procedures including spec sheets and recipes.

4. Requisitions all necessary foot items from storeroom.

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 Executive Chef/Sous Chef meetings when required.

12. Regularly reports all needed maintenance to the Executive Sous 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. 

• 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.

Food and Beverage Ambassador
Passionate about everything relating to Food & Beverage and putting a smile on our guests’ faces, as Food and Beverage Ambassador, you will have the perfect opportunity to touch the hearts of our guests by making their special occasions truly unforgettable.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

• Responsible for guest satisfaction and serving food and beverages 
• Monitors and supervises flow of service at the assigned station
• Briefs personnel on preparations, service and content of menu items
• Performs duties common to all waiters and other duties as may be assigned
• Reports records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment to Superiors
• Maintain standards of hygiene for food handling and presentation

Your experience and skills include:

• Warm and caring personality; previous experience an asset
• Ability to work cohesively as part of a team with minimum supervision
• Ability to anticipate and focus attention on guest needs, being professional and welcoming

Your team and working environment:

• Team of young and vibrant F&B enthusiast
• Vision to create Cous su main
• Innovation is key to success and that’s our motto

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Do what you love, care for the world dare to challenge the status quo! #BELIMITLESS

Main Duties:

Administration: Requisitions food orders from store room and daily market list.            

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 food quality in accordance with standardized company     procedures including spec sheets and recipes.

4. Requisitions all necessary foot items from storeroom.

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 Executive Chef/Sous Chef meetings when required.

12. Regularly reports all needed maintenance to the Executive Sous 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.

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.

As a Jr Sous Chef you will be reporting directly to the Chef De Cuisine. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of dishes. The Jr Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

We're in search of a talented Chef De Cuisine to helm our specialty restaurant at Fairmont Mumbai. The ideal candidate should possess a deep understanding of Asian cuisine, with a specialization in Chinese and Cantonese culinary arts. 

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional Colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Oversees daily Culinary operation and sets direction of the team and menu
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Sets and oversees the goals as identified through employee engagement surveys.
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
• Instrumental in running a department that meets Health & Safety committee objectives
• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost
• Actively involved in kitchen and department head meetings

Reporting to the Executive Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional Colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Oversees daily Culinary operation and sets direction of the team and menu
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Sets and oversees the goals as identified through employee engagement surveys.
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
• Instrumental in running a department that meets Health & Safety committee objectives
• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost
• Actively involved in kitchen and department head meetings

Reporting to the Executive Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional Colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Oversees daily Culinary operation and sets direction of the team and menu
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Sets and oversees the goals as identified through employee engagement surveys.
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Chef de Cuisine will ensure the kitchen is maintained in optimum condition
• Instrumental in running a department that meets Health & Safety committee objectives
• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, Guest Satisfaction results & food cost
• Actively involved in kitchen and department head meetings

What you will be doing:

• Review the daily operations with the pastry team, prepare the necessary food items in accordance with Fairmont standards in a timely and efficient manner
• Conduct daily shift briefings with pastry team members
• Effectively manage food costs and production control to reduce wastage
• Supervise, provide guidance and training to pastry team in all food preparation and execution of the events.  
• Assist with creating menus, recipes, pictures and training materials to ensure consistency, efficiency to meet the set standards.
• Lead the charge on all Fairmont standards, train employees on menus and cooking procedures
• Kitchen maintenance and cleaning. Following food safety requirements.
• Maintaining proper rotation of product in all chillers to minimize spoilage
• Follow all safety and sanitation policies when handling food
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and Food Safety guidelines. Ensure that all standards and processes are completed on a daily basis, this includes but isn’t limited to filling out daily temperature logs, labelling and dating of items as well ensuring food storage areas are cleaned daily.
• Food preparation and cooking, plating, presentation
• Apply 5 Diamond and 5 Star Service Standards at all times

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.

Prime Function:

• Responsible for overall supervision, planning, controlling and coordination of all activities of the assigned outlet.
• Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service.

• Monitor and supervise service flow in the assigned outlet.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management- Novotel Mumbai International Airport

Key Responsibilities:

Food & Beverage Planning

• To plan & execute the operations of the assigned outlet.
•  Ensure that the company and statutory hygiene standards are maintained in all areas of the assigned outlet.

People Management

• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the outlet and promote teamwork.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Financial Management

• Prepare and work on the annual budget for the assigned outlet and ensure to give proper monthly follow up to the Director of Food & Beverage
•  Ensure that profit margins are maintained; agreed costs are not exceeded through effective control systems and menu costing.

Operational Management

• Assist in sales promotion by organizing events and food festivals for the assigned outlet.
• Ensure to maintain high standards of quality control, hygiene, and health and safety in all areas of the assigned outlet.
• Supervise and control the assigned outlet within agreed budgetary limits and parameters of the law.
• Ensure and maintain high standards of service delivery, safety, security, discipline and compliance with the organization’s policy.
• Ensure that the team adheres to the company's uniform and hygiene standards.
• Ensure that quality is maintained in all aspects of the work and as per the standards.
• Ensure to continuously delight the customers by offering trend setting and innovative products and services.
• Handle additional responsibilities as and when delegated by Management.

Hygiene / Personal safety / Environment:

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.