Sayaji Hotels

Indore, Madhya Pradesh

Company details

Industry:
Hospitality/Restaurant/Catering
Number of workers:
49
Website:
http://www.sayajihotels.com/

Company Description

Sayaji Hotels Limited, has been leading a quite revolution in hospitality from it’s bastions in Baroda Indore & Pune. It’s market leading achievements include Sayaji – Indore possessing the widest entertainment facilities for any hotel in India, highest per pax banqueting in the country, highest turnover and profitability for any hotel in non metro/tourist market in India. It has to it’s credit 211 rooms, 6 restaurants and bars, an entertainment zone a discotheque and pub, a Lounge Wine Cellar & Cigar Bar, gym and spa. It’s top of the line accommodation Sayaji Grande has been hailed as the most contemporary hotel accommodation in India with PC’s in each room and butlers on call. To make our mark nationwide we have started our chain of restaurants “Barbeque Nation”. (www.barbeque-nation.com) Planned in 100 cities, the restaurant is going great guns in Mumbai at pali hills& Nerul .Bangalore at Indranagar,koramangla & J.P Nagar,Hyderabad at Banjara Hills, Gurgaon at Sushant lok,Chennai at Hanuman Road,Delhi at Janakpuri,Chandigarh at Sector 26 ,Lucknow at Gomti Nagar,Ahmedabad at Drive In Road, Jaipur at Tonk Road, Pune - Kalyani Nagar, Kolkata at Bidhan Nagar, Thane at Eastern Express, Vadodara at Alkapuri. Very shortly we are coming up with more restaurants in other metro, non metro cities.

Sayaji Hotels

1 - 15 of 44

job postings

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs ...

  • 1. Adher the policy of HR and Educate the employees regarding the same. 2. Ability to use own initiative and make decisions within sphere of work and knowledge 3. Coordination of orientation and training of new joinees and follow up of all the process 4. Ability to use own initiative and make decisions within sphere of work and knowledge 5. Update your reporting Heads about the task completion/work ...

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic policies and procedures in food production. 5. Should love working with food & Can work well in a team and in a ...

  • Analysis local market trends and competitor activity to identify business leads Plan and conduct client appointments to both prospective and existing transient accounts including face to face sales calls, site inspections, in-house guest meet & greets and in-hotel entertainment. Develop customer accounts and travel within the local area to drive business into the specific hotel/cluster and to increase ...

  • The service in the restaurant constantly maintain to a high standard Effectively control the flow of customers and the interaction between the front and back-of-house throughout service Ensure that your team leverage all sales opportunities Appropriate handling of customer requirements Responsibility for the correct execution of all transactions in the service Manage service plans, inventory, and ...

  • To achieve desire Customer Satisfaction and to attend the entire guest compliant on the time. To adhere and Implement departmental SOPs. Welcomes guests and fosters customer loyalty through his/her friendly manner. Develops high quality relationships with guests throughout their stay. Oversee and supervises guest arrivals and departures with the front office executive and duty managers. Ensure that ...

  • Analysis local market trends and competitor activity to identify business leads Develop customer accounts and travel within the local area to drive business into the specific hotel/cluster and to increase market/customer share in all revenue streams Negotiate Banquet rates/packages with corporate clients Develop and implement creative local marketing channels, including social media channels with ...

  • To align & drive the Learning & Development function for the unit, along with the business objectives / goals. To develop people capabilities in the unit ensuring learning and development opportunities for employees in the unit, at all levels. To build a learning organization culture and to foster a healthy climate for career enhancements and employee aspirations. Develop & integrate Learning & Development ...

  • Should possess experience in hotel operations To align & drive the Learning & Development function for the unit, along with the business objectives / goals. To develop people capabilities in the unit ensuring learning and development opportunities for employees in the unit, at all levels. To build a learning organization culture and to foster a healthy climate for career enhancements and employee ...

  • Edit daily Food and Beverage reports, accurately reconciling all activities To control F&B Cost and suggestion. Deliver accurate audit reports to the Finance Manager. Follow up on any queries or missing checks with the Food and Beverage outlet Supervisors Compare Food and Beverage revenues with computer system reports Work with the Food and Beverage outlet teams on continuous improvement of the ...

  • Edit daily Food and Beverage reports, accurately reconciling all activities To control F&B Cost and suggestion. Deliver accurate audit reports to the Finance Manager. Follow up on any queries or missing checks with the Food and Beverage outlet Supervisors Compare Food and Beverage revenues with computer system reports Work with the Food and Beverage outlet teams on continuous improvement of the ...

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs ...

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic policies and procedures in food production. 5. Should love working with food & Can work well in a team and in a ...

  • Analysis local market trends and competitor activity to identify business leads Plan and conduct client appointments to both prospective and existing transient accounts including face to face sales calls, site inspections, in-house guest meet & greets and in-hotel entertainment. Develop customer accounts and travel within the local area to drive business into the specific hotel/cluster and to increase ...

  • The service in the restaurant constantly maintain to a high standard Effectively control the flow of customers and the interaction between the front and back-of-house throughout service Ensure that your team leverage all sales opportunities Appropriate handling of customer requirements Responsibility for the correct execution of all transactions in the service Manage service plans, inventory, and ...

Go to Top