Rampur Portal
Recruit team to archive business target. Execution of sales strategy to increase market and reach penetration. Goal Setting and assisting them. Build long term relationship with new and existing customers.
Qualifications:
Minimum 2 years of experience in field sales, graduation.
Benefits:
Fast Track promotion, unlimited incentive, medical claim. Chef de Cuisine – Fairmont Udaipur Palace
Lead the local market restaurant industry with trend‑setting food offerings. Design menus, oversee culinary operations, and ensure guest satisfaction. Advance knowledge, skills, and share with team Make key operating decisions that impact F&B offering Train a diverse and professional team Take responsibility for food culture and safety of banquets Oversee daily culinary operations and set team direction Coordinate with PR and Marketing to grow revenues Prepare financial forecasts, budgets, and inventory control Set and oversee goals from employee engagement surveys Lead initiatives to guarantee Guest Satisfaction Scores Maintain kitchen health & safety standards Qualifications:
3+ years in similar role, strong leadership, communication, menu engineering, food cost calculation, team training. Steward (Full‑time, On‑site) – Ajmer
Provide excellent customer service, assist with food & beverage service, ensure cleanliness and hygiene compliance, and support overall dining experience. Develop restaurant sales by setting high service standards Prepare mise‑en‑place and take guest orders courteously Handle guest bills and ensure accuracy Assist captain with requisition and general stores Follow house rules, policies, and hygiene standards Qualifications:
Customer service, communication, standing/walking, food & beverage service, training, food hygiene, teamwork, shift flexibility. Guest Relations Specialist – Radisson Hotel Group
Support smooth running of the guest relations department and maximize guest satisfaction with top‑notch service. Deliver highest level of guest journey experience Resolve inquiries and problems efficiently Contribute to departmental plans and objectives Control costs, manage inventory, enhance productivity Maintain effective relationships and comply with legislation Requirements: previous guest relations experience, can‑do style, exceptional service, IT skills, communication. F&B Outlet Manager – Arlo Hotels, Miami, FL
Assist and support the Restaurant General Manager in overall operations to deliver outstanding service. Treat guests with courtesy and respect Coordinate front‑of‑house departments and training Develop training documents, menu descriptions, service documents Assist in hiring, interviewing, and onboarding Design tools & procedures to improve service Lead pre‑shift updates and handle guest relations issues Control costs, increase profit margin, uphold SOPs Qualifications: Florida Food Handler Manager Certification, 2+ years F&B management. Resident Manager – The Ummed Jodhpur
Lead operations across Rooms, F&B, Housekeeping, and Guest Experience. Operational ownership of all departments Mentor and inspire teams for exceptional service Drive innovation and initiatives to enhance guest experience Coordinate cross‑department activities for high standards Implement efficiency strategies and maximize revenue Qualifications: 8‑14 years in hotel operations, luxury focus, strong leadership. Meta Marketing Specialist (Social Media & Ads)
Leverage Meta platforms and Google Ads to research market trends, train teams, and engage clients. Basic knowledge of FB, Instagram, Meta ads, Google ads Research market and trend insights Train team on latest trends and motivation Communicate with clients and maintain engagement Qualifications: Google Adsense, Instagram, Facebook Marketing, Google Analytics, experience in meta‑data management. Art & Styling Consultant
Develop art concepts and styling for luxury hospitality projects. Design bespoke art narratives reflecting property identity Sourcing & curating artworks, installations, mixed media Build mood boards, visual concepts, and styling language Commission custom works and coordinate installation Integrate art & decor into overall design scheme Qualifications: Bachelor/Master in Fine Arts/Design, 4‑6 years art consultancy, strong aesthetic sensibility. Senior Architect – F&B, QSR & Hospitality
Lead design and development of projects from concept to execution. Prepare conceptual layouts, schematic drawings, 2D & 3D presentations Coordinate with MEP consultants, structural engineers, and vendors Integrate brand identity, functionality, customer experience Conduct site visits, manage BOQs, material specs, timelines Mentor junior architects and stay updated on trends Qualifications: Bachelor/Master in Architecture, 10+ years in F&B/QSR/Hospitality, proficiency in AutoCAD, SketchUp/3DS Max/Revit, Photoshop. F&B & Event Service Expert – Jaisalmer Marriott Resort & Spa
Deliver memorable experiences across event functions and daily operations. Follow safety policies, report incidents, complete training Maintain professional uniform, appearance, and cleanliness Welcome and serve guests, recommend menu, manage bills Assist kitchen staff, handle guest relations, promote hospitality standards Qualifications:
High school diploma, 1+ year related experience, no supervisory experience required. F&B Operations Manager – North India (Various Hotels/Restaurants)
Oversee daily food & beverage operations, inventory, staffing, and finances. Coordinate operations, schedule shifts, ensure compliance Review product quality, source vendors, manage costs Train employees on service practices Report on revenues, expenses, and operational performance Qualifications: Hospitality graduate or diploma, 2+ years experience, strong communication, detail‑oriented. Assistant Resort Manager – Jawai, Rajasthan
Ensure exceptional guest experiences, team leadership, and financial efficiency. Train and motivate staff across departments Drive F&B & revenue growth, collaborate with restaurant team Maintain cleanliness and facility upkeep Control procurement, optimize expenses, report performance Qualifications: 1‑3 years resort/hotel operation experience, strong leadership, financial understanding. Food and Beverage Assistant – Wyndham Grand Udaipur Fatehsagar Lake
Prepare food, serve guests, maintain standards. Follow standard recipes, serve professionally Interact with guests for excellent service Maintain food safety, teamwork, and regulations compliance Qualifications: Degree or certification in Hospitality, prior F&B experience. Night Steward – (General Responsibilities)
Uphold hygiene, manage kitchen equipment, supervise stewarding team. Maintain cleanliness, report deficiencies Lead and supervise night team, assist culinary staff Train and retrain as needed, maintain savings Ensure safety compliance and preventive maintenance Senior Manager – Transportation (FMCG)
Optimize pan‑India transportation costs and strategies for agricultural products. Design national strategies, identify cost savings Collaborate with supply chain, vendors, and internal teams Drive productivity, vehicle hygiene, traceability Monitor quality, compliance, and logistics capabilities Qualifications: Bachelor in Supply Chain/Logistics, 12+ years experience, SAP, TMS, cold‑chain knowledge. Waiter
Assist patrons, take orders, maintain service quality. Greet customers, hand menus Take meal & beverage orders, recommend specials Deliver food, confirm satisfaction, prepare bills Cash up and administer change Room Attendant
Deliver superb customer service, maintain room cleanliness, resolve complaints. Change linens, restock amenities, clean public areas Vacuum, dust, mop, sweep, empty trash Report maintenance issues, update room status Staff Assistant – DHANVANTARILOKASIRI BIOTECH PRIVATE LIMITED
Support employees & management with administrative tasks. Answer queries, schedule appointments, organize travel plans Prepare documents, maintain employee records, inventory supplies Experience 10‑20 years, salary 5‑12 LPA, location Banswara, Barmer +13. Head Chef – Moustache (Mussoorie & Ranthambore)
Oversee kitchen operations, design menus aligned with brand identity. Create innovative menus, manage inventory & costs Train and supervise kitchen staff, ensure hygiene & safety Monitor food costs, waste, portion control Respond to guest feedback, collaborate with operations team Qualifications: 5‑8 years in professional kitchen, culinary arts degree, strong leadership, multi‑cuisine knowledge. All employers are equal opportunity employers and encourage diversity and inclusion.
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Minimum 2 years of experience in field sales, graduation.
Benefits:
Fast Track promotion, unlimited incentive, medical claim. Chef de Cuisine – Fairmont Udaipur Palace
Lead the local market restaurant industry with trend‑setting food offerings. Design menus, oversee culinary operations, and ensure guest satisfaction. Advance knowledge, skills, and share with team Make key operating decisions that impact F&B offering Train a diverse and professional team Take responsibility for food culture and safety of banquets Oversee daily culinary operations and set team direction Coordinate with PR and Marketing to grow revenues Prepare financial forecasts, budgets, and inventory control Set and oversee goals from employee engagement surveys Lead initiatives to guarantee Guest Satisfaction Scores Maintain kitchen health & safety standards Qualifications:
3+ years in similar role, strong leadership, communication, menu engineering, food cost calculation, team training. Steward (Full‑time, On‑site) – Ajmer
Provide excellent customer service, assist with food & beverage service, ensure cleanliness and hygiene compliance, and support overall dining experience. Develop restaurant sales by setting high service standards Prepare mise‑en‑place and take guest orders courteously Handle guest bills and ensure accuracy Assist captain with requisition and general stores Follow house rules, policies, and hygiene standards Qualifications:
Customer service, communication, standing/walking, food & beverage service, training, food hygiene, teamwork, shift flexibility. Guest Relations Specialist – Radisson Hotel Group
Support smooth running of the guest relations department and maximize guest satisfaction with top‑notch service. Deliver highest level of guest journey experience Resolve inquiries and problems efficiently Contribute to departmental plans and objectives Control costs, manage inventory, enhance productivity Maintain effective relationships and comply with legislation Requirements: previous guest relations experience, can‑do style, exceptional service, IT skills, communication. F&B Outlet Manager – Arlo Hotels, Miami, FL
Assist and support the Restaurant General Manager in overall operations to deliver outstanding service. Treat guests with courtesy and respect Coordinate front‑of‑house departments and training Develop training documents, menu descriptions, service documents Assist in hiring, interviewing, and onboarding Design tools & procedures to improve service Lead pre‑shift updates and handle guest relations issues Control costs, increase profit margin, uphold SOPs Qualifications: Florida Food Handler Manager Certification, 2+ years F&B management. Resident Manager – The Ummed Jodhpur
Lead operations across Rooms, F&B, Housekeeping, and Guest Experience. Operational ownership of all departments Mentor and inspire teams for exceptional service Drive innovation and initiatives to enhance guest experience Coordinate cross‑department activities for high standards Implement efficiency strategies and maximize revenue Qualifications: 8‑14 years in hotel operations, luxury focus, strong leadership. Meta Marketing Specialist (Social Media & Ads)
Leverage Meta platforms and Google Ads to research market trends, train teams, and engage clients. Basic knowledge of FB, Instagram, Meta ads, Google ads Research market and trend insights Train team on latest trends and motivation Communicate with clients and maintain engagement Qualifications: Google Adsense, Instagram, Facebook Marketing, Google Analytics, experience in meta‑data management. Art & Styling Consultant
Develop art concepts and styling for luxury hospitality projects. Design bespoke art narratives reflecting property identity Sourcing & curating artworks, installations, mixed media Build mood boards, visual concepts, and styling language Commission custom works and coordinate installation Integrate art & decor into overall design scheme Qualifications: Bachelor/Master in Fine Arts/Design, 4‑6 years art consultancy, strong aesthetic sensibility. Senior Architect – F&B, QSR & Hospitality
Lead design and development of projects from concept to execution. Prepare conceptual layouts, schematic drawings, 2D & 3D presentations Coordinate with MEP consultants, structural engineers, and vendors Integrate brand identity, functionality, customer experience Conduct site visits, manage BOQs, material specs, timelines Mentor junior architects and stay updated on trends Qualifications: Bachelor/Master in Architecture, 10+ years in F&B/QSR/Hospitality, proficiency in AutoCAD, SketchUp/3DS Max/Revit, Photoshop. F&B & Event Service Expert – Jaisalmer Marriott Resort & Spa
Deliver memorable experiences across event functions and daily operations. Follow safety policies, report incidents, complete training Maintain professional uniform, appearance, and cleanliness Welcome and serve guests, recommend menu, manage bills Assist kitchen staff, handle guest relations, promote hospitality standards Qualifications:
High school diploma, 1+ year related experience, no supervisory experience required. F&B Operations Manager – North India (Various Hotels/Restaurants)
Oversee daily food & beverage operations, inventory, staffing, and finances. Coordinate operations, schedule shifts, ensure compliance Review product quality, source vendors, manage costs Train employees on service practices Report on revenues, expenses, and operational performance Qualifications: Hospitality graduate or diploma, 2+ years experience, strong communication, detail‑oriented. Assistant Resort Manager – Jawai, Rajasthan
Ensure exceptional guest experiences, team leadership, and financial efficiency. Train and motivate staff across departments Drive F&B & revenue growth, collaborate with restaurant team Maintain cleanliness and facility upkeep Control procurement, optimize expenses, report performance Qualifications: 1‑3 years resort/hotel operation experience, strong leadership, financial understanding. Food and Beverage Assistant – Wyndham Grand Udaipur Fatehsagar Lake
Prepare food, serve guests, maintain standards. Follow standard recipes, serve professionally Interact with guests for excellent service Maintain food safety, teamwork, and regulations compliance Qualifications: Degree or certification in Hospitality, prior F&B experience. Night Steward – (General Responsibilities)
Uphold hygiene, manage kitchen equipment, supervise stewarding team. Maintain cleanliness, report deficiencies Lead and supervise night team, assist culinary staff Train and retrain as needed, maintain savings Ensure safety compliance and preventive maintenance Senior Manager – Transportation (FMCG)
Optimize pan‑India transportation costs and strategies for agricultural products. Design national strategies, identify cost savings Collaborate with supply chain, vendors, and internal teams Drive productivity, vehicle hygiene, traceability Monitor quality, compliance, and logistics capabilities Qualifications: Bachelor in Supply Chain/Logistics, 12+ years experience, SAP, TMS, cold‑chain knowledge. Waiter
Assist patrons, take orders, maintain service quality. Greet customers, hand menus Take meal & beverage orders, recommend specials Deliver food, confirm satisfaction, prepare bills Cash up and administer change Room Attendant
Deliver superb customer service, maintain room cleanliness, resolve complaints. Change linens, restock amenities, clean public areas Vacuum, dust, mop, sweep, empty trash Report maintenance issues, update room status Staff Assistant – DHANVANTARILOKASIRI BIOTECH PRIVATE LIMITED
Support employees & management with administrative tasks. Answer queries, schedule appointments, organize travel plans Prepare documents, maintain employee records, inventory supplies Experience 10‑20 years, salary 5‑12 LPA, location Banswara, Barmer +13. Head Chef – Moustache (Mussoorie & Ranthambore)
Oversee kitchen operations, design menus aligned with brand identity. Create innovative menus, manage inventory & costs Train and supervise kitchen staff, ensure hygiene & safety Monitor food costs, waste, portion control Respond to guest feedback, collaborate with operations team Qualifications: 5‑8 years in professional kitchen, culinary arts degree, strong leadership, multi‑cuisine knowledge. All employers are equal opportunity employers and encourage diversity and inclusion.
#J-18808-Ljbffr