2.0 - 5.0 years

2 - 5 Lacs

Cochin, Kerala, India

On-site

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Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.

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Team Leader - Outlet Destination Hotels

2.0 - 5.0 years

2 - 5 Lacs

Cochin, Kerala, India

On-site

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Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Team Leader - Outlet is responsible to assist the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience hotel operations. Good problem solving, administrative and interpersonal skills are a must.

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Assistant Manager - Bar Destination Hotels

2.0 - 5.0 years

2 - 5 Lacs

Delhi, India

On-site

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Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Bar is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Bar Manager or Team Leader/Captain in a hotel or large restaurant with good standards.

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Head Chef - Outlet Destination Hotels

2.0 - 5.0 years

2 - 5 Lacs

Hyderabad, Telangana, India

On-site

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Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef - Outlet is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Qualifications Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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Food and Beverage Manager Destination Hotels

2.0 - 4.0 years

2 - 4 Lacs

Mumbai, Maharashtra, India

On-site

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You'll be responsible for the efficient running of the Food and Beverage Department, aligning with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. As the Food and Beverage Manager , you'll function as both the Business Manager and a Marketing Specialist for the department, ensuring all outlets operate successfully, adhere to hotel standards, and are individually profitable. Qualifications Ideally, you'll have a university degree or diploma in Hospitality or Tourism management . A minimum of 2 years of work experience as an Assistant Director of F&B or Senior Restaurant Manager in a larger operation is required. Good operational, administrative, and interpersonal skills are a must, and banqueting experience is a significant asset .

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