CAREERS AT DHARANA AT SHILLIM
WORK WITH US
Dharana at Shillim holds an impressive standard within the wellbeing industry, not just in India but internationally. We aim to create a serene retreat experience for our guests, offering exceptional service and adhering to the highest standards of well-being.
Joining Dharana is becoming part of an environment where passion meets purpose. Working with us immerses you in a culture that deeply cares for both our guests and our team. Together, we create an atmosphere that inspires rejuvenation, inner peace, and a healthier way of living.
Set amidst the tranquil hills of Shillim, our retreat provides a unique opportunity to work in harmony with nature while building a career that nurtures your aspirations and supports your growth.
Our People & Culture
At Dharana, people are at the heart of everything we do. We’re more than a team—we’re a community driven by collaboration, growth, and shared purpose.
We believe that great achievements come from working together while celebrating individual strengths. That’s why we’ve built a culture of support, trust, and respect where every voice is heard, and every contribution is valued. We welcome professionals with an eye for detail who wish to become an integrated part of our wellbeing culture. Our way of life is guided by our Dharmas—the core principles the way we work. These Dharmas define our commitment to wellbeing, sustainability, transformative experiences, and mindful living.
Our Dharmas are :
Holistic Wellbeing – We embrace a comprehensive approach to health that nurtures the mind, body, and spirit through research-led programmes and personalized care.
Environmental Stewardship – We are committed to sustainable practices that preserve the Sahyadri mountain range, ensuring a harmonious relationship with nature.
Luxury in Harmony with Nature – We offer luxurious experiences that seamlessly blend with the natural surroundings, creating a retreat of tranquility and connection.
Transformative Experiences – We facilitate life-changing journeys, helping guests achieve optimal health, conscious living, and personal transformation.
Leadership in Health Improvement – We We lead the way in wellbeing innovation, empowering individuals to take proactive steps toward a fulfilling life.
Cultural and Community Connection – We honor the legacy and values of our founders, extending our commitment to wellbeing beyond the retreat to benefit the broader community.
Journey to Conscious Being – We inspire a mindful approach to living, enhancing joy, fulfillment, and a deeper connection with oneself.
As part of our team, you will be immersed in an environment where these Dharmas come to life every day. We are dedicated to the personal care of our guests, ensuring they leave feeling rejuvenated, revitalized, and ready to embrace a healthier future. If you are passionate about creating an atmosphere that nurtures inner strength, peace, enthusiasm, love, and knowledge, we invite you to join us. At Dharana, we work as a family, supporting and inspiring each other in a meaningful and fulfilling journey. Together, we bring our Dharmas to life—growing, learning, and transforming, both as individuals and as a collective.
CURRENT OPENING
Sales Manager – DMC
JOB DESCRIPTION
| SBU | DHARANA SHILLIM RETREAT |
| Department | SALES & MARKETING |
| Role | Team Leader |
| Designation | SALES MANAGER DMC & TRAVEL TRADE |
| Grade | C2 |
| Direct Reporting to | Head of Sales & Marketing |
| Direct Reportees | Head of Sales, Revenue Manager, Marketing. Comm. Manager |
| Indirect Reportees | All employees in the Sales and Marketing department. |
| Location | DELHI (Hybrid/WFH) |
JOB OBJECTIVE
- Lead and efficiently manage the DMC and Travel Trade Sales team to align with the Retreat’s brand positioning and business objectives..
- Assist the Head of Sales and Marketing in developing the Retreat/Brand Sales & Marketing vision, along with strategies for departmental growth and Retreat performance in line with the overall vision and strategy.
- Strategically innovate, develop, and implement initiatives to strengthen partnerships within the DMC and travel trade segment to maximize revenue and achieve guest satisfaction.
- Strive for organizational profitability while fostering a collaborative and wellness-centric work culture.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- Collaborate with the Head of Sales and Marketing to design business strategies that target growth within the DMC and travel trade markets, focusing on revenue generation and enhancing the Retreat’s market presence.
- Build and maintain strong relationships with Destination Management Companies, travel trade partners, and global tour operators to drive long-term partnerships.
- Lead day-to-day sales activities, focusing on developing strategic alliances and value-based relationships to achieve revenue objectives.
- Introduce and onboard 25 new partners annually and drive a minimum of 15% revenue growth in the DMC and travel trade segment year-over-year.
- Develop strategic action plans for increasing occupancy and revenue during off-seasons and weekdays by engaging travel trade and tour operators.
- Functions as the strategic business leader of the Retreat’s Sales Department and is responsible for property reactive sales.
- Stay updated on global travel trends, market demands, and competitive analysis to enhance the Retreat’s market positioning.
Operational (Collaborative role)
- Represent the Retreat at major travel trade shows, exhibitions, and roadshows to promote brand visibility and drive sales opportunities.
- Develop tactical sales plans specifically tailored to the travel trade market, ensuring alignment with financial objectives and action plans.
- Facilitate effective pricing and distribution strategies in collaboration with the Revenue Manager, ensuring competitive positioning within the travel trade segment.
- Monitor market trends, gather competitive intelligence, and recommend innovative sales strategies to address evolving demands in the DMC and travel trade market.
- Maintain strong relationships with travel agents, tour operators, and online distribution channels, driving revenue from these sources.
- Ensure accurate distribution of promotional content and pricing across all trade partners and platforms.
- Regularly review client feedback and implement service enhancements to meet travel trade partner expectations.
- Ensure timely and efficient management of group reservations and travel packages, ensuring seamless coordination with internal departments.
Financial
- Analyze business performance, monitor key metrics such as PACE reports, and implement corrective strategies as needed.
- Design and implement special initiatives for key accounts, ensuring optimal productivity from these partnerships.
- Ensure revenue and sales targets are met by continuously evaluating performance and updating key performance indicators.
- Collaborate with the finance department to monitor accounts receivable and ensure timely recovery of outstanding payments.
People (Direct Ownership)
- Set clear goals and expectations for team members, coaching them to achieve and exceed objectives.
- Conduct periodic performance reviews and annual appraisals, providing constructive feedback and support for career development.
- Identify high-potential employees (HiPOs) and implement training programs to develop and retain talent for succession planning.
- Organize and attend cross-training programs across departments to enhance knowledge of operations and guest services.
- Conduct regular meetings with the DMC and travel trade sales team to ensure synchronized efforts toward achieving targets.
Interfaces
External
- Destination Management Companies
- Travel Agents and Tour Operators
- Tourism Boards
- Guests
- Local community leaders and government officials
Internal
- General Manager
- Head Sales and Marketing
- Team Members
- Head of the Departments
- Corporate Sales and Revenue Team
Desired Knowledge and Experience
Qualification
- MBA in Sales and Marketing/ Hotel Management.
Experience
Total years of experience of 10-12 years of which 2 years of hands on leadership experience in a leadership or management capacity.
Preferable : Prior experience of having worked in a successful wellness destination.
Competencies required
Technical competencies
- Sales Tools & Techniques
- Budgeting & Forecasting
- Knowledge of HR, Training, Sustainability, Revenue Management
- Business Acumen Written, Verbal, PR Skills & Communication
- Revenue & Yeild Management
- Pricing & Selling Techniques
Functional Competencies
- Strategic Thinking
- Analytical Thinking
- Result Orientation
- Decision Making
- Planning & Prioritizing
- Proactive
Sales Manager – MICE
JOB DESCRIPTION
| SBU | DHARANA SHILLIM RETREAT |
| Department | SALES & MARKETING |
| Designation | SALES MANAGER – MICE |
| Direct Reporting to | Head of Sales & Marketing |
| Grade | C |
| Direct Reporting to | Head of Sales & Marketing |
| Indirect Reportees | |
| Direct Reportees | Head of Sales, Revenue Manager, Marketing. Comm. Manager |
| Location | Mumbai / Pune |
JOB OBJECTIVE
- In charge of efficient management of the MICE sales team in order to meet the Retreat’s brand positioning & business objectives.
- Assist Head of Sales and Marketing to develop Retreat/ Brand Sales & Marketing vision, and departmental and Retreat Strategy Development, in line with the overall Vision, Positioning and Strategy of the Retreat.
- Plays a strategic role to innovate, recommend, develop, and implement strategies to achieve brand positioning, maximize sales revenue and ensure guest satisfaction.
- To strive for excellence both in terms of organizational profitability and creation of a congenial work culture.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- Assist Head of Sales and Marketing in designing business strategy for positioning, maintaining / improving the revenue generation and RevPAR of the Retreat. Stay updated in changing wellness trends to stay competitive in the business.
- Leads and manages all day-to-day activities related to the sales function with a focus on building long-term, value-based guest relationships that enable achievement of retreat sales objectives, to develop strategies to maximize Revpar, profitability and grow market share.
- Actively up-sells each business opportunity to maximize revenue opportunity.
- Achieves personal and team related revenue goals.
- Ensures business is turned over properly. Responsible for driving guest loyalty by delivering service excellence throughout each guest experience.
- Functions as the strategic business leader of the Retreat's Sales Department and is responsible for property reactive sales.
- Must introduce 25 new guests every year and drive a 15% revenue growth over previous year.
- Strategic action plan for off season and weekdays events.
Operational (Collaborative role)
- As a key Retreat leader, relates to and advocates Shillim Institute to facilitate positive action in the areas of conservation, sustainability and healing.
- In all operational aspects, encourages and practices wellness and sustainability principles.
- Responsible for development of the Retreat-level tactical sales plans and sales plans specific to the wellness market segment to support and update action plans and financial objectives on a quarterly basis.
- Is responsible for property proactive account sales and segment sales, local and social catering sales, business travel sales, reservation sales and destination sales.
- Responsible for achieving revenue goals, guest and associate satisfaction and the financial performance of the department
- Analyzes the Sales force client engagement along with the team.
- Liaises with the credit manager to review the credit status.
- Analyses the competition information along with Head of Sales & Marketing & team for effective pricing of the Retreat.
- Promotes leisure packages in the corporate segment and blitz key guests and major source markets also participate in major trade shows.
- Leads, motivates and mentors the MICE Sales team, driving to achieve the retreat and brand objectives. Monitors all operational activities of the department.
- Conducts meetings for the entire MICE Sales team to ensure effective & synchronized approach for the achieving the targets.
- Maintains external public relations designed to gain increasing acceptance of the Retreat, within the Wellness/ Retreat industry and community in general in line with Organisational policy.
- Ensures organizational policies and procedures are implemented.
- Develops a comprehensive market-mix guideline and ensure sales as per those targets.
- Analyses the guest feedback system, & audits scores for related functions (Reservations, Catering Sales) and allied departments and develops improvements/innovations and ensures they are implemented.
- Maintains professional, close contact with guests, guests and competition and incorporate recommended changes in services and amenities.
Financial
- Reviews PACE performance and implements plans to increase the business on books status. Suggest remedial plans where required.
- Designs and implements special initiatives for key accounts – monitors productivity from those accounts.
- Ensures information on the distribution channels is timely and accurate. Reviews regularly with Revenue Manager and helps maximise yield.
- Ensures target sales / revenue achievement by constantly monitoring and updating key performance indicators.
- Provide information and inputs for preparation of Marketing Plan.
- Monitors the accounts receivable status and helps finance department in recovering the out standings.
People (Direct Ownership)
- Sets goals and expectations for direct reports. Coaches team towards meeting and exceeding the goals. Conducts periodic performance reviews and annual performance appraisal based on the set guidelines.
- Helps to identify HIPO(High-Potential) employees and implements means to develop and retain them as part of succession planning for key positions.
- Personally, coaches’ executives in Sales Management skills.
- Organizes, attends, and ensures Cross-training in all Guest Service Areas.
- Keeps the entire sales and marketing team updated on the latest sales trends & knowledge of the business of the accounts they are handling
Interfaces
External
- Guest
- Local community heads
- Government Officials
Internal
- General Manager
- Head Sales and Marketing
- Team Members
- Head of the Departments
- Corporate Sales and Revenue Team
Desired Knowledge and Experience
Qualification
- MBA in Sales and Marketing/ Hotel Management.
Experience
Total years of experience of 10-12 years of which 2 years of hands on leadership experience in a leadership or management capacity.
Preferable : Prior experience of having worked in a successful wellness destination.
Competencies required
Technical competencies
- Sales Tools & Techniques
- Budgeting & Forecasting
- Knowledge of HR, Training, Sustainability, Revenue Management
- Business Acumen
- Written, Verbal, PR Skills & Communication
- Revenue & Yeild Management
- Pricing & Selling Techniques
Functional Competencies
- Strategic Thinking
- Analytical Thinking
- Result Orientation
- Decision Making
- Planning & Prioritizing
- Proactive
Assistant Wellness Manager
| SBU | DHARANA AT SHILLIM |
| Department: | WELLNESS |
| Role : | Team Leader |
| Designation | Assistant Wellness Manager |
| Grade | C |
| Reporting to: | WELLNESS – OPERATIONS MANAGER |
| Direct Reportees | Supervisor, Therapists, Receptionist |
| Indirect Reporting to | Team members of wellness and associated department. |
| Location | Dharana at Shillim |
Job Objective :
The Assistant Wellness Manager serves as the operational business leader for the Retreat’s wellness operations, overseeing wellness treatments, fitness centers, yoga sessions, and other allied services. The role focuses on delivering exceptional guest experiences, optimizing operational efficiency, and maximizing financial performance. The goal is to drive excellence in profitability while fostering a positive work culture.
Key Responsibilities
Strategic Responsibilities
- Oversee the daily operations of the wellness center and manage wellness programs across five key verticals—Preventive Medicine, Nutrition & Dietetics, and Spiritual Well-being.
- Ensure seamless integration of wellness services to enhance guest experiences.
- Collaborate with department heads to review and improve wellness programs.
- Conduct competitor analysis and develop tactical strategies for market positioning.
- Research emerging trends in Ayurveda and wellness to enhance guest experiences.
Operational Responsibilities
- Promote wellness and sustainability principles in all aspects of operations.
- Manage wellness facilities, including treatment centers, fitness studios, and activity spaces.
- Work with wellness professionals, such as nutritionists, fitness trainers, and yoga therapists, to create integrated guest wellness programs./li>
- Coordinate with the culinary team to provide healthy, Ayurvedic-based menu options.
- Conduct guest consultations to understand their wellness goals and recommend appropriate treatments and dietary plans.
- Monitor guest progress and adjust treatment plans accordingly.
- Prepare descriptions and, when required, administer Ayurveda treatments.
- Manage inventory of Ayurveda-related products.
- Assist the Wellness Head in researching global wellness trends and analyzing competitors’ offerings.
- Develop and implement Standard Operating Procedures (SOPs) for wellness services.
- Optimize staff scheduling and resource allocation for cost-effective operations.
- Oversee staff training to maintain high service standards.
- Ensure the proper maintenance of all wellness equipment and facilities.
- Analyze performance metrics (e.g., guest satisfaction, revenue) and implement improvement plans.
- Supervise inventory management, ordering, and stocking of wellness supplies.
- Ensure compliance with health, safety, and hygiene regulations.
- Establish and maintain strong relationships with wellness vendors and suppliers.
- Identify opportunities to improve operational efficiency and guest experiences.
- Collaborate with the marketing team to promote wellness programs.
- Ensure guest preferences and VIP requests are communicated and fulfilled.
- Implement safety and emergency response protocols.
- Address audit findings related to safety, hygiene, and compliance.
- Maintain strong professional relationships with guests, wellness experts, and industry specialists.
Financial Responsibilities
- Review and implement trategies to meet department budgets, optimize costs, and increase revenue from wellness services.
- Collaborate with the finance team to monitor performance and implement revenue-enhancing initiatives.
People Management Responsibilities :
- Work closely with HR to build and manage a strong wellness team.
- Set clear goals and expectations for the team.
- Lead, mentor, and inspire the wellness team to achieve and exceed performance targets.
- Conduct periodic performance reviews and annual appraisals.
- Identify high-potential employees and support their development for succession planning.
- Organize and ensure cross-training in all guest service areas.
- Keep the team updated on the latest wellness and fitness trends.
Interfaces
- External: Retreat Guests, Industry Specialists
- Internal: Wellness Head, Wellness Team, Other Retreat Teams
Guest Services :
- Assist with special requests, such as celebration of special occasions.
- Handle guest complaints with sensitivity, resolve issues promptly, and escalate unresolved matters to the appropriate department or manager.
- Ensure the safety and security of guests by following all safety protocols.
Desired Knowledge and Experience
Qualification
- Bachelor’s degree in a wellness-related field
- CIBTAC/CIDESCO Certification
Experience
- 10-12 years of experience in wellness management/li>
Competencies Required:
Technical Competencies
- Ayurveda techniques and procedures
- Knowledge of wellness medications and remedial measures
- Proficiency in various wellness therapies (Indian, Western, and others)
- Wellness retreat operational procedures
- Safety and hygiene standards
- Cost management and financial analysis
- Guest engagement techniques
- Computer proficiency
Functional Competencies :
- Team training and development
- Scheduling and resource management
- Leadership and people management
- Effective communication skills
- Stakeholder management
- Planning and organization
- Cross-cultural sensitivity
MANAGER – LEARNING & DEVELOPMENT
| SBU | DHARANA SHILLIM RETREAT |
| Department | HUMAN RESOURCES |
| Role | Head of Function |
| Designation | MANAGER – LEARNING AND DEVELOPMENT |
| Grade | C2 |
| Direct Reporting to | Head of Human Resources |
| Direct Reportees | Learning & Development Asst. , Trainees |
| Indirect Reportees | Team members of L&D |
| Location | Shillim |
JOB OBJECTIVE
- Incharge to develop and drive various Learning & Development processes in line with the organisational objectives for the entire Retreat.
- Plays a strategic role in building Retreat People Culture, aligned with the vision, bringing in strong focus on wellness and sustainability elements.
- Plays a strategic role in planning, developing and directing the learning and develop function in order to attract, retain, develop and motivate Retreat team members in a cost-effective manner in accordance to Shillim Institute policies and procedures.
- Acts as a strong enabler within the Retreat leadership and sets tone for building a winning team, along with designing and implementing healthy people practices.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- Working closely with Retreat leadership, builds a winning team.
- Leads, and manages the Learning and Development Department, recommending long-term goals, developing and implementing strategies to meet the retreat business objectives.
- Coordinates and assists Department Heads in the preparation and implementation of the retreat 's training calendars to ensures that the associates at all levels training needs are identified and met.
- Assist Head of Human Resources to ensures that the Service Culture, which supports the vision and mission, is created and implemented. An open-door philosophy, empowerment, and development of talents are minimum standards to underline the importance of this culture.
- Ensures strong focus on wellness and sustainability principles in all people aspects of the Retreat.
Operational (Collaborative role)
- Drives the process of onboarding in the Retreat to provide orientation to all team members to the culture of Shillim Institute or Retreat and wellness and sustainability principles.
- Ensures that the on-boarding process is followed and that every new team member is properly introduced into the company and guided through the integration.
- Ensures the orientation process has all the needed information to allow Retreat new team members to understand the workings of the company.
- Leads, conducts training with an objective of developing a learning culture at the Retreat.
- Responsible for the completion of mandatory Department wise mandatory training certification training programmes by all the associates
- Ensures the completion of department wise skill certification process for all front line associates.
- Responsible for identifying training needs on the basis of information through various processes.
- Prepares the training calendar.
- Assist the Human Resource Manager in the succession planning process by identifying training needs, planning, development and implementation of training plan for the associates.
- As a key leader, relates to and advocates Wellness as a Culture at Shillim Retreat, facilitating positive action in the areas of conservation, sustainability and healing.
- In all operational aspects, encourages and practices wellness and sustainability principles. Makes these part of Retreat day to day working.
- Maintain a basic knowledge of the different advantages and procedures relating to wellness treatments and values.
- Encourages Retreat leadership to be ambassadors of Wellness and Sustainability.
- Runs and monitors the Performance Management System and acts in an advisory capacity to the Retreat leadership and Department Heads on the process and actively participates in the talent management plan.
- Assist Director Human Resources to outlines a Retreat Succession Plan, aligning with business objectives. Works closely with Retreat leadership in successful implementation to ensure healthy talent retention and proper staffing on long-term basis.
- Evaluates the training sheets and the feedbacks, based on the SOPs and audit checklists developed.
- Updates all training related Manuals and information on the learning management system application. Helps in identifying a suitable system to collaborate with HRMS.
- Maintains and share training related data with the department/s concerned as & when required. Ensures that the selection process is clear and on target to help develop team members and ensure that the right people fill the right positions.
- Is completely hands on in training team members and leads the Retreat team bringing in a focus on being aware of and practising wellness practices.
- Ensures that the learning and education of Retreat team members is fulfilled with the most relevant information to ensure the safety, quality and encouragement of team members.
- Monitors grooming and hygiene levels of the employees through various initiatives specific to the Resort.
- Liaises with various hotel management institutes, graduate colleges & business schools for campus recruitment, Internship, Industrial exposure training, Vocational training, guest lectures etc.,
- Instrumental in the selection process of Industrial exposure trainees.
- Prepares reports and analyses the findings and action plan of various process related audits.
- Assists Learning & Development Manager to draw training schedule & share the same with departments concerned on a monthly basis.
- Coordinates with departments for conducting periodic appraisals.
- Verifies the attendance of the trainees and authorises the stipend.
- Authorises the training completion certificate.
Financial
- Reviews and leads initiatives for meeting the budget and retreat learning and development strategies.
- Prepares annual training budget considering outsourced and specialised training sessions.
People (Direct Ownership)
- Working closely with the Retreat General Manager, helps set up a Communication calendar and ensures implementation fully.
- Assist Human Resource Team to build effective team relations, health & safety practices and various employee engagement activities. Oversees the execution of various social events organized for the teams.
- Ensures that every team member is recognized for their work and commitment to the company.
- Mentors, guides Learning and Development team members by having an open communication system in all aspects of Training and Development functions.
- Assists the Human resources team in driving various reward and recognition programs.
- Driving internal communication through various channels such as Townhalls, Notice Boards, emails, employee magazines, departmental meetings etc.
Interfaces
External
- Educational Institution
- Government Officials
- External Skill trainers
Internal
Department Heads
- All employees of the retreat
Desired Knowledge and Experience
Qualification : Graduate in any discipline or Degree/Diploma in Hotel Management.
- Experience : 5 to 10 years in hospitality or service industry
Competencies required
Technical competencies
- Knowledge of HR & Corporate Sustainability
- Training Skills
- MS-Office proficiency
- Written & Verbal Communication
- Computer Skills
- Safety Practices
Functional Competencies
Organisation’s Mandatory Trainings
- Proactivity
- Coaching and Mentoring
- Team Building & Orientation
- Empowerment
- Attention to Details
- Interpersonal Effectiveness
- Result Orientation
NUTRITIONIST
| SBU | DHARANA SHILLIM RETREAT |
| Department | WELLNESS |
| Role | Team Leader |
| Designation | NUTRITIONIST |
| Direct Reporting to | Head of Wellness |
| Indirect Reporting to | Head of Nutrition and Dietetics |
| Location | Shillim, Pune |
JOB OBJECTIVE
- Working with Head of Nutrition, designing and implementing innovative and wellness oriented diet programs, follows up ensuring the culinary team incorporates devised plans in delivery.
- Working with key stake holders such as culinary team, wellness head, ayurveda head, ensures delivery of high-quality Nutrition and Dietic services to guests, promoting wellness, and facilitating their journey to recovery and optimal physical health.
- To strive for excellence both in terms of organizational profitability and creation of a congenial work culture.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- Develops specific goals and plans to prioritize, organize, and accomplish daily work.
- Assists Head of Nutrition, in implementing the departmental annual plan, linking the Retreat’s objectives to the department’s objectives and overall strategy.
Operational (Collaborative role)
- Assesses needs of guests and develop personalized diet plans to address their health conditions.
- Collaborates with the culinary team to ensure healthy and nutritious menu options are available to guests, considering dietary preferences and restrictions.
- Collaborates with other wellness professionals, such as ayurveda experts, fitness trainers and yoga therapist, etc, to create integrated wellness programs for guests.
- Interacts with guests, understands their Health and Diet goals and preferences, and recommends diet programs and ensures all guests receive personalized attention and guidance throughout their stay.
- Monitors guest progress throughout their treatment and adjust diet plans as needed to optimize outcomes.
- Maintains accurate and detailed records of guest assessments, treatment plans, and progress reports.
- Ensures all diet plans and programmes activities and facilities comply with health and safety standards, known food sensitivities of the guests. Conduct regular safety checks and maintain emergency protocols.
- Ensures all disclaimers are completed ahead of administering diet plans to retreat guests
- Continuously identifies opportunities for improving operational efficiency and guest experiences.
- Stays updated on the latest international trends in Wellness Retreat operation and Nutrition and Diet.
- As a wellness team member, relates to and advocates Shillim Institute and facilitates positive action in the areas of conservation, sustainability and healing.
Financial
- Reviews and leads initiatives for meeting the Department budget and control costs, and optimize revenue generation through wellness services.
People (Direct Ownership)
- Ensures that self and all team members are well groomed, disciplined, punctual and maintains excellent personal hygiene.
- Attends Cross-training in all Guest Service Areas.
Interfaces
External
- Retreat Guests
- Industry specialists
- Clinical practitioners
Internal
Wellness Head
- Other wellness Team Members
- Other Retreat team members
Desired Knowledge and Experience
Qualification : Bachelor’s Degree in Nutrition & Dietetics ,Preferably Certificate courses in the field
- Experience : Total years of experience of 8 – 10 years.
Competencies required
- Nutrition – Application, Techniques & Procedures
- Knowledge of planned diets, impact and alternate plans for various food allergies and
- remedial measures in case of exigencies
- Equipment Knowledge & Management
- Safety & Hygiene Practices
- Cost Management
- Engaging with guests
- Procedures to be followed in a wellness retreat
- Guest Feedback System
- Computer Skills
Functional Competencies
- People Management skills
- Effective Communication
- Manage Self and Others
- Stakeholder Management
- Planning & Organizing
- Cross Cultural Sensitivity
ASSISTANT FRONT OFFICE MANAGER
| SBU | DHARANA AT SHILLIM |
| Department | FRONT OFFICE |
| Role | MANAGER |
| Designation | ASSISTANT FRONT OFFICE MANAGER |
| Grade | C2 |
| Direct Reporting to | Head of Operations / Head of Guest Experience |
| Indirect Reporting to | |
| Direct Reportees | Asst Managers and Supervisors of Front Office |
| Indirect Reportees | All employees in the Front Office |
| LOCATION | Shillim, Pune |
JOB OBJECTIVE :
- Functions as the strategic business leader of the Retreat's Front Office Operations which
includes Reception, Cashiering, Travel Desk, Telephone Operations, Business Centre. - The position ensures Front Office Operations meet the brand’s standards, targets guest
needs, ensures associate satisfaction, focuses on growing revenues and maximizes the
financial performance of the department. - To strive for excellence both in terms of organizational profitability and creation of a
congenial work culture.
KEY RESPONSIBILITIES :
Strategic (Direct ownership)
- Develops departmental goals and strategies and ensure alignment with the Retreat business strategy for positioning, maintaining / improving the revenue generation and through effective utilization of all resources
- Conducts periodic competition analysis and plans tactical strategies to increase and maintain a leading share in the market.
- Leads the exercise on defining key deliverables for each of the teams members and initiatives and the monthly review process for the department
KEY RESPONSIBILITIES
- As a key Retreat leader, relates to and advocates Shillim Institute to facilitate positive action in the areas of conservation, sustainability and healing.
- In all operational aspects, encourages and practices wellness and sustainability principles.
- Takes daily rounds of all guest areas to ensure that all areas are maintained as per standards.
- Conducts Room Checks with the Executive Housekeeper and Chief Engineer every day for VVIP guests arrival rooms.
- Reviews all group bookings, smooth check-in/check outs of all guests with proper preparation and settlement of invoices.
- Ensures speedy and timely actions during emergency situations as per the SOP guidelines.
- Overviews and co-ordinates with the Chief Engineer and Executive Housekeeper with regards to room refurbishments, renovations and shutdowns for maintenance activities.
- Reviews audit findings – Safety/Hygiene and ISO audits and takes corrective measures to ensure full compliance.
- Prepares the internal audit checklists as per the Retreat Safety Guidelines.
- Adheres to all departmental statutory compliances.
- Ensures organizational policies and procedures are implemented.
- Analyses the guest feedback system, & audits scores for related functions (check in/check out, concierge, travel desk, etc) and allied departments and develops improvements/innovations and ensures they are implemented.
- Maintains professional, close contact with guests, guests and competition and incorporates necessary changes in services and amenities.
- Researches international trends in Wellness Retreat operation, new products, pricing and services of competition. and makes plans for implementing the same as applicable.
Financial
- Reviews financial reports and statements to determine how departments – Rooms/ Travel Desk/ Guest Service/ other areas are performing against budget.
- Participates in the revenue meetings and contributes towards achieving Rooms Division revenue targets.
- Analyzes information, plans expenses against forecasted revenues so as to ensure that the departmental Budget is achieved on a monthly basis.
- Review early check-in, late check-out and drives up selling opportunities in the department.
- Reviews PACE performance and implements plans to increase the business on books status. Suggests remedial plans where required.
People (Direct Ownership)
- Working closely with the Head of HR, builds his/ her team. Sets goals and expectations for direct reports and ensures that it is done for the entire department. Coaches team towards meeting and exceeding the goals.
- Conducts periodic performance reviews and annual performance appraisal based on the set guidelines.
- Helps to identify High-Potential employees in the department and ensures the career development plans and succession planning of subordinates.
- Organizes, attends, and ensures Cross-training in all Guest Service Areas.
- Identifies the developmental needs of others and coaches, mentors and helps others to improve their knowledge or skills.
- Ensures disciplinary procedures and documentation, adhering to the standards and values of Retreat.
- Identifies departmental and individual training needs, develops training calendars, conducts training and recommends suitable training programs to address individual capability gaps. Participates in certification of team members in key skills. Ensures self and direct reporting managers attend appropriate core training classes.
- Creates a culture of recognition and appreciation by actively participating in the Reward and Recognition program.
- Creates a culture of two way communication by conducting departmental meetings, reviewing suggestion and feedbacks and implementing suitable action plans.
Interfaces
External
- Guest
- Local community heads
- Government Officials
Internal
- General Manager
- Rooms Division Manager
- Team Members
- Head of the Departments
- Corporate Heads
Desired Knowledge and Experience
- Qualification : Degree/Masters in Hospitality
- Experience :Total years of experience of 5-8 years of which 2 years of hands on leadership experience in a leadership or management capacity.
- Preferable :Prior experience of having worked in a successful wellness destination.
Competencies required
Technical competencies
- Budgeting & Forecasting
- Knowledge of HR, Training, Sustainability, Revenue Management, Financials tools & techniques
- Business Acumen
- Property Management & Guest Feedback System
- Safety & Hygiene Practices
- Property Management & Guest Feedback System
- Knowledge of Front Office and Guest Service operation and other hotel operations
Functional Competencies
- Strategic Thinking
- Analytical Approach
- Coaching and Mentoring
- Team Building & Orientation
- Interpersonal Effectiveness
- Result Orientation & Entrepreneurial Drive
- Guest Centricity
- Conflict resolution/ Managing Crisis
- Decision Making
FRONT OFFICE EXECUTIVE
| Job TITLE | FRONT OFFICE EXECUTIVE |
| Department | Front Office |
| Reports to | Front Office Manager |
| DIVISION | Dharana at Shillim |
| LOCATION | Lonavala, Maharashtra |
JOB SUMMARY :
- To be the face of the retreat and handle all guest queries and complaints regarding the retreat with utmost courtesy and efficiency.
KEY RESPONSIBILITIES
- To maintain a high customer service focus by approaching your job with the customers always in mind.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain an environment that promotes flair, creativity and consistency in the quality of customer service delivery and presentation.
- To ensure that all Front Office related polices and guidelines are followed and implemented.
- Handle the guest check-in’s for regular, walk-in, VIP guests – handle the entire process from receiving the guest at the front desk to ensure he is escorted to the room and is comfortable, getting the necessary documentation in place for payments and international guests.
- Handling group bookings and check-ins and check – outs
- Dealing with guest complaints and requests – read the log book, and follow up any guest demands or requests.
- Checking the arrival list along with checking late night arrivals in the night shift
- Up selling by identifying the guest, and trying to get the guest to change from a city facing view room to a sea facing views room
- Preparing a list of all the single ladies in the retreat and hand it to the operators for screening their calls.
- Interdepartmental Interaction with Housekeeping for room status, VIP amenities room change and any other guest request, Room service in the case of a room change so that the in house dining orders reach the concerned guest
- Handling the complementary room, rate variance, market statistics and no show reports
- Knowledge & Skills
- A good command over spoken/written English is imperative.
- Working Knowledge of Fidelio
- Pleasant and composed nature
- Awareness of cultural norms and practices.
EXECUTIVE CHEF
| SBU | DHARANA AT SHILLIM |
| Department | FOOD PRODUCTION |
| Role | Head of Function |
| Designation | EXECUTIVE CHEF |
| Grade | |
| Direct Reporting to | General Manager |
| Indirect Reporting to | |
| Direct Reportees | Executive Sous Chef, Sous Chefs. |
| Indirect Reportees | All employees in the Food Production department. |
| LOCATION | Shillim Retreat |
JOB OBJECTIVE :
- The Executive Chef functions as a strategic business leader of a Retreat’s food & beverage/culinary operations.
- The position ensures culinary operations meet the brand standards, guests requirements, delivering quality and wellness aligned food. Also focuses on growing revenues, maximizes the financial performance of the department.
- Plays a strategic role to innovate, recommend, develop and implement strategies to achieve Brand vision, and long term and short-term objectives, in line with the overall Vision, Positioning, Strategy and Operating Philosophy of the Retreat.
- Develop and implements standards towards creating world class Food and Beverage experiences, maximizing sales revenue and ensure guest satisfaction.
- Strives for excellence both in terms of organizational profitability and creation of a congenial work culture.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- Works with Sales and Marketing team to design the Market Positioning for the Restaurants. Constantly reviews and factors in changing culinary wellness trends to stay competitive in the business.
- Develops departmental goals and strategies and ensure alignment with the Retreat business strategy and operating [philosophy.
- Conducts periodic competition analysis and plans tactical strategies to increase and maintain food and beverage revenues.
- Working closely with Retreat Food &Beverage head, and Wellness head, prepares wellness food and beverage strategy to supplement the Retreat wellness strategy. Be a Wellness Brand evangelist.
- Devises action plans to train and equip team in execution of the wellness culinary strategy.
Operational (Collaborative role)
- As a key Retreat leader, relates to and advocates Shillim Retreat Institute to facilitate positive action in the areas of conservation, sustainability and healing.
- In all operational aspects, encourages and practices wellness and sustainability principles.
- Coordinates with the Head of Sales & Marketing and Head of Food & Beverage in developing a periodic promotional and events calendar, keeping in mind competition analysis & global trends.
- Identifies opportunities to increase profits; creates value by challenging existing processes, encouraging innovation and driving necessary change.
- Reviews guest feedback on the guest feedback system, on Social Media Platforms and ensures appropriate corrective action is taken.
- Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.
- Reviews arrival lists every day and ensures guest preferences of repeat guests, VIPs, are communicated and delivered by the concerned departments.
- Develops and prepares periodic menus for a la carte as well as buffet spreads for all restaurants, keeping in mind current wellness trends in food as well as competition.
- Enhancing culinary experiences by customizing and innovating new concepts in Food.
- Ensure adherence to various audits and systems of the retreat and maintaining the required documentation and updation and validation of the required certificates.
- Reviews audit findings – Safety/Hygiene and other audit requirements and takes corrective measures to ensure full compliance.
- Ensures storage, labelling and shelf life norms are followed as per FSSAI (Food Safety and Standard Authority of India) guidelines.
- Monitors entire shop floor operations and conducts random checks on all processes to ensure hygiene, quality and adherence to standards.
- Prepares the internal audit checklists as per the Retreat Safety Guidelines.
- Adheres to all departmental statutory compliances.
- Represents the retreat at national, international and specialist culinary festivals and workshops.
Financial
- Plans culinary budget in line with the Retreat targets and strategy. Reviews financial reports and statements to understand how all food and beverage outlets are performing against budget.
- Analyzes information, plans expenses against forecasted revenues so as to ensure that the departmental revenue target is achieved on a monthly basis.
- Manages and allocates resources to optimize cost in line with targets and conducts periodic reviews.
- Coordinates with Head of Engineering and Head of F&B to periodically review the equipment condition to check its efficiency and if a replacement is required then plan the same in Capex.
- Monitors procurement of various items based on stock levels and usage in the kitchens.
- Sets standards with regards to wastage, spoilage records, consumption record of all the restaurants.
- Monitors the quality of raw materials, ensure indents are in line with the food cost budgets of the restaurant.
- Responsible for menu designing and creation of all the restaurants in coordination with the Head of Food & Beverage and develop the menu pricing based on the same.
- Maintains good relationships with vendors and actively involves them in new product development and quality assurance.
- Works with Retreat Finance Head, to review performance and suggest remedial plans where required.
People (Direct Ownership)
- Working closely with the Head of HR, builds his/ her team. Sets goals and expectations for direct reports and ensures that it is done for the entire department. Coaches team towards meeting and exceeding the goals. Conducts periodic performance reviews and annual performance appraisal based on the set guidelines.
- Helps to identify HIPO(High-Potential) employees and implements means to develop and retain them as part of succession planning for key positions.
- Ensures the career development plans and succession planning of subordinates.
- Personally, coaches executives in culinary skills and encourages innovation and recipes development.
- Organizes, attends, and ensures Cross-training in all food production Areas.
- Keeps the entire Culinary/ Food Production team update on the latest culinary and wellness food trends & knowledge of the business of the accounts they are handling.
- Training – Identifies departmental and individual training needs, develops training calendars, conducts training and recommends suitable training programs to address individual capability gaps. Participates in the certification of team members in key skills.
- Approves the department duty rosters and leave applications as prepared by Sous Chef.
Interfaces
- External
- Director
- Shareholders
- Government Officials
- Internal
- General Manager
- Team Members
- Head of the Departments
- Corporate Heads
Desired Knowledge and Experience
Qualification
- B.Sc. Hotel Management / Diploma or Degree in Culinary skills
Experience
- Total years of experience of 10-15 years.
Competencies required
Technical competencies
- Strategic Thinking
- Analytical Approach
- Budgeting & Forecasting
- Cost Management
- Internal Software Knowledge
- Guest Feedback System
- Computer Skills
- Equipment Knowledge & Management
- Safety & Hygiene Practices
Functional Competencies
- Knowledge of HR, Training, Sustainability, Revenue Management, Financials tools & techniques
- Safety & Hygiene Practices
- Effective Communication – Level – 5
- Manage Self and Others – Level – 4
- Stakeholder Management – Level- 4
- Planning & Organizing – Level -4
- Cross Cultural Sensitivity – Level -3
- Influencing and Negotiation Skills – Level – 3
EXECUTIVE SOUS CHEF
| SBU | DHARANA AT SHILLIM |
| Department | FOOD PRODUCTION |
| Role | Head of Function |
| Designation | EXECUTIVE SOUS CHEF |
| Grade | C2 |
| Direct Reporting to | Executive Chef / General Manager |
| Indirect Reporting to | |
| Direct Reportees | Sous Chefs, CDPs. |
| Indirect Reportees | All employees in the Food Production department. |
| LOCATION | Dharana at Shillim |
JOB OBJECTIVE :
- The Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.
KEY RESPONSIBILITIES
Strategic (Direct ownership)
- To maintain a high customer service focus by approaching your job with the customers always in mind.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
- To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
- To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
- Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received and transported to outlets as per FSMP requirements.
- To develop and build a solid and stable team environment and to coach and develop all subordinates.
- To maintain the budgeted costs without effecting the operation or set standards.
- For direct supervision of the following employees :
- Jr Sous Chefs
- Chef de Parties
- Demi Chef De Parties
- Commis 1, 2 & 3
- To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
- To assist in general food production work where required.
- To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
- To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
- To liaise closely with the Executive Chef, ensuring food quality and preparation techniques are of the highest standard.
- To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
- Food Safety and Hygiene: The implementation of the Food Safety Management Program (FSMP), to ensure that all policies and guide lines are implemented, trained, monitored and followed.
- To follow, train and monitor Fire & Safety procedures.
- Ensuring all Hotel policies and procedures are correctly observed and followed.
- To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.
- Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.
SPECIFICATIONS :
- Hotel Management graduate.
- Minimum 6-8 years kitchen hands on experience in a recognized International Hotel.
- Creative and open minded, willing to work extra hours if necessary. Pleasant personality with good people management. Able to displaying and enforcing discipline.
Qualification
- B.Sc. Hotel Management / Diploma or Degree in Culinary skills
Experience
- Total years of experience of 08-10 years.
Competencies required
Technical competencies
- Strategic Thinking
- Analytical Approach
- Budgeting & Forecasting
- Cost Management
- Internal Software Knowledge
- Guest Feedback System
- Computer Skills
- Equipment Knowledge & Management
- Safety & Hygiene Practices
Functional Competencies
- Knowledge of HR, Training, Sustainability, Revenue Management, Financials tools & techniques
- Safety & Hygiene Practices
- Effective Communication – Level – 5
- Manage Self and Others – Level – 4
- Stakeholder Management – Level- 4
- Planning & Organizing – Level -4
- Cross Cultural Sensitivity – Level -3
- Influencing and Negotiation Skills – Level – 3
CHEF DE PARTIE
| SBU | DHARANA AT SHILLIM |
| Department | Culinary |
| Role | Manager |
| Designation | Chef De Cuisine |
| Grade | C1 |
| Direct Reporting to | Executive Chef |
| Indirect Reporting to | |
| Direct Reportees | Sous Chef / Jr. Sous Chef |
| Indirect Reportees | Chef de Partie, Demi Chef de Partie, Commis |
| LOCATION | Shillim Retreat |
JOB OBJECTIVE :
- This position is concerned with the strategic management of the specific outlet, in line with prescribed Shillim Retreat policies and procedures. This position is covering the concerned area of Shillim Retreat.
KEY RESPONSIBILITIES
Employee Specification
- Attention to details, passionate and critical.
- Responsible self-starter, capable of working with minimal direction
- Team player, Who highly values teamwork
- Creative With an culinary focus and flair. Hands-on.
- Communicates effectively with all levels of employees.
- Equips and motivates employees to achieve predetermined goals
- Installs and maintains appropriate empowerment programmers.
- Discreet, reliable, diplomatic, confidential, transparent, with high degree of personal integrity.
- Positive and flexible can do attitude – manages with humility.
- Displays strong and even handed leadership
- Nurtures and develops employees, encouraging innovation
- Good health and physically fit.
- Immaculate personal grooming and personal presentation standards.
- Understands and respects local and Shillim Retreat culture
- Able to adapt to changing environment.
- Experience in kitchen management
- Job Skills Required :
- Familiar with current culinary trends and methods in various ethnic cuisine of the designated outlet.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
- Equips sound kitchen management menu planning and operational skills
- Good computer skills fully understand the use of it.
- Good command of English and Hindi – written and spoken
- Capable of maintaining a positive outlook and working well whilst under pressure
- Shows great use of initiative – very action oriented.
- Flexible and proactive problem solver.
- Good communication skills, has the ability to develop close and effective communications
- Highly values employee relationships by actively guiding training, developing and recognizing for outstanding effort and initiative
- Acquire good leadership and people management skills
- Has the required training skills in developing employees to achieve the required standards, goals and exceed guest expectations in the kitchen operations
- Good knowledge of Shillim Retreat policies and procedures, standards of operation, brand standards, philosophies, initiatives, systems, business, financial reporting and productivity requirements.
Leadership Competencies :
- Change management – Generates activity and seeks new challenges to improve work performance demonstrate an optimistic outlook and recovers quickly from failure.
- Commercial awareness – Shows awareness of markets and ensures up-to-date knowledge of competitive environment demonstrates an awareness of new business opportunities and seizes and acts upon them ls aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc identifies opportunities to ensure sustainable profit growth is achieved through implementing cost- effective methods.
- Decision Making – makes sound decisions quickly under pressure takes calculated risks based on adequate information and analysis makes a rational balanced judgments on the basis of available information.
- Managing the work of other – Works with an orientation to the future sets clear appropriate and well defined quality objectives encourages others to comply with legal and personal obligations plans while taking into account change and possible difficulties provides teams with clear direction and keeps them focused on tasks Actively supports autonomy and empowerment through appropriate delegation of work sees projects through to completion ensures key objectives are met.
- Motivating and influencing Others – creates a climate of teamwork by encouraging harmony, cooperation and communication cares for others by monitoring their well – being inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others, respects the contributions of others.
- People development – Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures Guides and coaches staff passes on personal expertise and draws on the diverse backgrounds skills and knowledge of people while definig and reinforcing standards and appropriate behavior.
- Problem Development – reconciles conflict and probes for information for more in-depth relevant information for decision –making analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects produces new ideas and a rang of solutions to meet the demands of the situation .
- Strategic Orientation – Selects the most appropriate tactics from a range of alternatives and conveys the plan to others sets organizational strategy in line with organizational vision and uses multiple relevant resources to achieve objectives negotiates with a variety of approaches.
Job Description Operational :
- Participates in of guests market conditions popularity of various dishes and frequency of menu
- Reviews menus analyze recipes determines food labour ,overhead costs and assigns prices to menu items together with the chef de cuisine
- Directs food apportionment policy to control costs
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, size of portion, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for restaurant.
Administration :
- Assists the Chef with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards of performance within the division. Ensures annual review to accurately reflect any changes.
- Assists with the preparation and regular update of the food and beverage departmental budget, in close co-operation with the Executive chef, Executive Sous Chef, ensuring targets are met and costs are effectively controlled.
Payroll and productivity management :
- Directs subordinates to ensure productivity meets standards given in accordance with Shillim Retreat design standards and criteria and the Shillim Retreat food and beverage operation manual.
- Directs subordinates to ensure productivity meets standards given in accordance with Shillim Retreat design standards and criteria and the Shillim Retreat food and beverage operation manual.
- Ensure new technology and equipment are embraced improving productivity whilst taking work out of the system.
People Management :
- Recruit, select and develop outlet chefs and apprentices to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
- Through hands on management, supervise closely all outlet chefs and apprentices in the performance of their duties in accordance with policies and procedures and applicable laws.
- Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Instil the training philosophies of the company and work closely with the training manager developing departmental trainers, ensuring that all supervisors take an active role in the training and development of employees.
- Develop and assist with training activities focused on improving skills and knowledge
- Ensure employees have a complete understanding of rules and regulations and that behavior complies.
- Monitor employees morale and provide mechanisms for performance feedback and development
- Assists in conducting annual performance appraisals providing honest and appropriate feedback
- Effectively communicate guiding principles and core values to all levels of employees.
Interfaces:
- External
- Guests
- Celebrities
Media
- Business Partners
- Government Officials
- Internal
General Manager
Team Members
Head of the Departments
Corporate Heads
Desired Knowledge and Experience
Qualification
- Diploma / Degree in food and beverage / hospitality management, additional improvement programs in Food Production.
Experience
Total years of experience of 7-10 years.
Contact Us
We are always open to hearing from passionate individuals who desire to serve and support our guests and keep learning. We strive for world-class standards delivered by diverse talents. Please do contact us.
Contact US
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