2,700 Hospitality Manager jobs in India

Designation - Hospitality Manager

Experience Required - Minimum 7 to 10 yrs in Hospitality Management

Qualification - Any Graduate (Preferably in Hospitality management)

Responsibilities -

1.Guest Experience & Resident Engagement

• Ensure top-tier guest/resident experience at all properties—like concierge services, clubhouse operations, visitor handling, and complaint redressal.
• Build a hospitality culture among on-site teams (security, front desk, maintenance, etc.).
• Organize community engagement activities , cultural events, and festive celebrations to build a vibrant living experience.

2. Standard Operating Procedures (SOPs)

• Create and implement hospitality SOPs for services like:
• Front desk operations
• Move-in/move-out process
• Visitor management
• Service requests
• Ensure SOP compliance across all sites through audits and training.

3. Vendor & Facility Coordination

• Coordinate with vendors providing hospitality services: valet, concierge, café, housekeeping (common areas), laundry, etc.
• Work closely with the Facility Management (FM) team for seamless coordination of soft services.

4. Training & Grooming

• Train site staff (front office, housekeeping, security) in hospitality etiquette , grooming, soft skills, and communication.
• Conduct periodic refreshers and workshops on customer-centric behavior .

5. Multi-site Oversight & Audits

• Visit each site regularly to monitor hospitality standards.
• Conduct site-wise audits to evaluate service quality, staff conduct, and feedback implementation.
• Maintain a hospitality performance dashboard across projects.

6. Complaint & Feedback Management

• Set up a streamlined feedback collection mechanism (surveys, apps, helpdesk).
• Personally handle escalated complaints or grievances to ensure client satisfaction.

7. Branding & Aesthetics

• Maintain consistent visual aesthetics and branding in common areas—lobbies, reception, lounges, guest suites, etc.
• Ensure branding aligns with the real estate company’s image of luxury/premium/service excellence.

Designation - Hospitality Manager

Experience Required - Minimum 7 to 10 yrs in Hospitality Management

Qualification - Any Graduate (Preferably in Hospitality management)

Responsibilities -

1.Guest Experience & Resident Engagement

• Ensure top-tier guest/resident experience at all properties—like concierge services, clubhouse operations, visitor handling, and complaint redressal.
• Build a hospitality culture among on-site teams (security, front desk, maintenance, etc.).
• Organize community engagement activities , cultural events, and festive celebrations to build a vibrant living experience.

2. Standard Operating Procedures (SOPs)

• Create and implement hospitality SOPs for services like:
• Front desk operations
• Move-in/move-out process
• Visitor management
• Service requests
• Ensure SOP compliance across all sites through audits and training.

3. Vendor & Facility Coordination

• Coordinate with vendors providing hospitality services: valet, concierge, café, housekeeping (common areas), laundry, etc.
• Work closely with the Facility Management (FM) team for seamless coordination of soft services.

4. Training & Grooming

• Train site staff (front office, housekeeping, security) in hospitality etiquette , grooming, soft skills, and communication.
• Conduct periodic refreshers and workshops on customer-centric behavior .

5. Multi-site Oversight & Audits

• Visit each site regularly to monitor hospitality standards.
• Conduct site-wise audits to evaluate service quality, staff conduct, and feedback implementation.
• Maintain a hospitality performance dashboard across projects.

6. Complaint & Feedback Management

• Set up a streamlined feedback collection mechanism (surveys, apps, helpdesk).
• Personally handle escalated complaints or grievances to ensure client satisfaction.

7. Branding & Aesthetics

• Maintain consistent visual aesthetics and branding in common areas—lobbies, reception, lounges, guest suites, etc.
• Ensure branding aligns with the real estate company’s image of luxury/premium/service excellence.

Preferable From catering company background or worked in hospitals restaurants.

Roles and Responsibilities

• Good experiences of P&L
• Store indenting
• Menu planning
• Cost handling etc.

Location : North Goa

Experience : 4 to 6 Years

Short Description

• Oversee the operations of multiple hospitality venues, ensuring adherence to brand standards and service excellence.
• Drive revenue growth and profitability by implementing effective sales and marketing strategies.
• Monitor financial performance, manage budgets, and control operational costs for all assigned properties.
• Conduct regular site visits and operational assessments to identify areas for improvement and implement corrective actions.
• Develop and mentor property-level management teams, providing coaching and support to foster a culture of excellence.
• Ensure all properties comply with health, safety, and licensing regulations.
• Implement and maintain high standards of guest service, addressing and resolving guest complaints effectively.
• Oversee staff recruitment, training, and development initiatives to build strong, capable teams.
• Collaborate with department heads to optimize service delivery and operational efficiency.
• Develop and execute regional strategies aligned with the company's overall business objectives.
• Analyze performance data and market trends to identify opportunities and threats.
• Foster strong relationships with local communities, suppliers, and stakeholders.
• Prepare and present performance reports to senior management.
• Stay updated on industry best practices and emerging trends in hospitality.
• Lead by example in upholding the company's values and commitment to customer satisfaction.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of experience in progressive management roles within the hospitality industry, with at least 3 years in a multi-unit or regional management capacity.
• Demonstrated success in driving revenue, managing costs, and improving operational efficiency.
• Exceptional leadership, communication, and interpersonal skills.
• Strong understanding of hospitality operations, including F&B, front office, and housekeeping.
• Proven ability to train, motivate, and develop staff.
• Excellent problem-solving and decision-making abilities.
• Proficiency in hospitality management software and MS Office Suite.
• Willingness to travel occasionally to properties for performance reviews and support.
• A passion for delivering outstanding guest experiences.

• Looking for Graduates - Immediate Joiners for Kochi, TVM & Calicut
• Should have experience in QSR

Staff Management:

• Recruit, train, and supervise hospitality staff to ensure high performance and adherence to company standards.
• Conduct regular performance evaluations and provide constructive feedback.

Operational Oversight:

• Coordinate daily operations across various departments, including front desk, housekeeping, food & beverage, and maintenance.
• Ensure compliance with health, safety, and legal regulations.

Guest Relations:

• Address and resolve guest complaints and issues promptly and professionally.
• Monitor guest satisfaction and implement improvements as needed.

Financial Management:

• Prepare and manage departmental budgets, monitor expenses, and optimize resource allocation.
• Approve expenditures and ensure cost-effective operations.

Quality Control:

• Develop and enforce standard operating procedures to maintain service quality.
• Conduct regular inspections to ensure facilities meet cleanliness and maintenance standards.

Reporting:

• Maintain accurate records of operations and prepare reports for senior management.
• Analyze operational data to identify trends and areas for improvement.

Role  Description:

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation.

• Ensure that safety and hygiene policy is strictly followed at the site
• Control the quantity and quality of the ingredients and ensure that all items

are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality

• Responsible for maintaining record of all hygiene related procedures, initiatives and incidents
• Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process
• Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time
• Operational ownership of all the QMHSE and H&FS processes

Timely communication of all possible on site hazards to the concerned department

Key Responsibilities

Food Operation

• Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client.
• Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events
• Initiate development of new menus, upgrade old menus and special event Menus
• Taste the food before service begins Develop new ideas for promotions, festivals and other special events
• Plan the pre-preparation area to ensure that the items are processed according to the recipes
• Consistently maintain standards of quality, cost, presentation, and flavor of foods

Organic Growth and Profitability

• Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers
• Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies.

Cash and Debtors Management

• Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents
• Ensure that all the invoices are raised and delivered to the client as per Schedule

People Management and Training

• Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc.
• Ensure that all the HR processes and staff welfare activities are

implemented and carried out

Communication and Client Retention

• Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same
• Ensure 100% client retention

Wastage Control and Cost Management

• Maintain a record of the daily leftovers; plan and prepare the production based on this data
• Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards

Legal Compliances

• Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained

Systems Implementation and Process Management

• Ensure that all the systems and processes are implemented and followed as per the company policy
• Ensure that all the work processes are documented and displayed

Procurement and Inventory Management

• Responsible for monitoring the daily raw material indent

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