About Us Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Purchase Executive to join our team and support our procurement and inventory operations. Job Title: Purchase Executive Key Responsibilities: Handle day-to-day procurement operations, ensuring timely sourcing and delivery of materials, supplies, and services. Identify and evaluate vendors based on price, quality, availability, reliability, and service. Negotiate pricing, contracts, and payment terms with suppliers. Maintain accurate records of purchases, pricing, and vendor details. Coordinate with various departments (F&B, Housekeeping, etc.) to understand their requirements and ensure smooth supply chain management. Conduct regular market research to identify cost-saving opportunities and quality improvements. Ensure compliance with company procurement policies and procedures. Follow up with suppliers regarding delivery timelines and quality issues. Manage the store room and inventory, ensuring proper storage, stock levels, and issuance of materials. Prepare and issue purchase orders in accordance with company protocols and guidelines. Qualifications & Experience: Graduate in any discipline. A diploma/certification in Materials Management or Supply Chain is preferred. 2–3 years of relevant experience in the hospitality or casino industry. Strong negotiation, communication, and organizational skills. Good knowledge of local markets and vendor networks, especially in North Goa. Proficiency in MS Office and familiarity with inventory or procurement software (e.g., ERP systems). Must own a two-wheeler or four-wheeler vehicle and hold a valid driving license. Residency in North Goa is mandatory. Show more Show less

Job Summary We are seeking a detail-oriented and analytical F&B Controller to oversee and manage the food and beverage costing processes. The ideal candidate will be responsible for monitoring, controlling, and optimizing costs while supporting inventory accuracy, internal controls, and financial reporting. This role plays a critical part in maintaining profitability and operational efficiency across F&B outlets. Be a part of our journey and help us deliver world-class hospitality and entertainment! Key Responsibilities: • Cost Monitoring and Analysis • Regularly monitor and analyze food and beverage costs across all outlets. • Identify cost trends and variances, and provide actionable recommendations. Inventory Management • Conduct regular stock audits and reconciliations to ensure accurate tracking of inventory. • Coordinate with stores and F&B teams to manage stock levels efficiently. Cost Co ntrol Implementation • Develop and implement effective cost control policies and SOPs. • Identify and minimize wastage, pilferage, and operational inefficiencies. Report Generation and Analysis • Prepare detailed cost reports. • Provide management with financial insights, highlighting opportunities for improvement. Collaboration • Work closely with procurement, kitchen, stores, and operations teams to streamline purchasing and portion control. Compliance • Ensure strict adherence to company policies, food safety standards, and statutory regulations. • Maintain accurate and up-to-date records for internal and external audits. Budgeting and Forecasting • Assist in developing F&B budgets and monthly/quarterly forecasts. • Support management in financial planning and strategic decision-making. Internal Controls • Help implement and maintain internal controls to safeguard inventory and minimize risk. • Review and audit internal processes regularly to ensure compliance. Qualifications & Requirements: • Bachelor's degree in Finance, Accounting, Hospitality Management, or related field. • Minimum 3–5 years of experience in a similar role, preferably in the hospitality or F&B industry. • Strong knowledge of inventory systems, cost accounting, and financial reporting. • Proficiency in MS Excel and F&B control software (e.g., Material Control, Oracle, or SAP).

Job Title: Sous Chef Location: Phoenixx Casino, Candolim, Goa Industry: Hospitality / Casino Department: F&B Production Reports To: Executive Chef About Us: Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations. Job Summary: We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.

Job Summary We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards. Key Responsibilities: Operational Leadership & Team Management: Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction. Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance. Utilizes interpersonal and communication skills to lead, influence, and motivate the team. Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making. Leads by example in maintaining a disciplined, productive, and respectful work culture. Ensures employees are treated fairly and equitably in all matters. Training, Coaching & Staff Development: Manages employee progressive discipline procedures for assigned areas of responsibility. Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge. Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards. Promotes continuous learning and team development to maintain high culinary standards. Guest Interaction & Quality Control: Interacts with guests to gather feedback on food quality and service. Responds promptly and professionally to guest concerns and complaints. Oversees food quality throughout all preparation stages, from raw product to final presentation. Recognizes and enforces the use of superior ingredients, flavors, and plating techniques. Assists in menu planning and the development of new dishes in collaboration with the Executive Chef. Cost & Inventory Management: Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment. Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency. Minimizes wastage and ensures portion control and effective stock rotation. Hygiene, Safety & Compliance: Ensures compliance with food safety and sanitation standards in all kitchen operations. Follows and implements proper handling and temperature control of all food products. Maintains required certifications and ensures kitchen staff are compliant with all safety regulations. Upholds brand-specific hygiene and safety policies and procedures. Qualifications & Experience: 2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role. Experience working in 4 to 5 starred properties in a similar capacity Degree in Culinary Arts, Hotel Management, or a related field. In-depth knowledge of kitchen operations, food preparation, and food safety regulations. Proven ability to lead, develop, and inspire kitchen teams. Strong organizational, time management, and problem-solving skills. Creativity and attention to detail in food preparation and presentation. Flexible to work in shifts, including weekends and holidays.

We are seeking a detail-oriented and analytical F&B Controller to oversee and manage the food and beverage costing processes. The ideal candidate will be responsible for monitoring, controlling, and optimizing costs while supporting inventory accuracy, internal controls, and financial reporting. This role plays a critical part in maintaining profitability and operational efficiency across F&B outlets. Be a part of our journey and help us deliver world-class hospitality and entertainment! Key Responsibilities: Cost Monitoring and Analysis Regularly monitor and analyse food and beverage costs across all outlets. Identify cost trends and variances, and provide actionable recommendations. Inventory Management Conduct regular stock audits and reconciliations to ensure accurate tracking of inventory. Coordinate with stores and F&B teams to manage stock levels efficiently. Cost Control Implementation Develop and implement effective cost control policies and SOPs. Identify and minimize wastage, pilferage, and operational inefficiencies. Report Generation and Analysis Prepare detailed cost reports. Provide management with financial insights, highlighting opportunities for improvement. Collaboration Work closely with procurement, kitchen, stores, and operations teams to streamline purchasing and portion control. Compliance Ensure strict adherence to company policies, food safety standards, and statutory regulations. Maintain accurate and up-to-date records for internal and external audits. Budgeting and Forecasting Assist in developing F&B budgets and monthly/quarterly forecasts. Support management in financial planning and strategic decision-making. Internal Controls Help implement and maintain internal controls to safeguard inventory and minimize risk. Review and audit internal processes regularly to ensure compliance. Qualifications & Requirements: Bachelor's degree in Finance, Accounting, Hospitality Management, or related field. Minimum 3–5 years of experience in a similar role, preferably in the hospitality or F&B industry. Strong knowledge of inventory systems, cost accounting, and financial reporting. Proficiency in MS Excel and F&B control software (e.g., Material Control, Oracle, or SAP).

Job Description for VIP Services Associate/ Executive. The VIP Services Trainee is an entry-level role focused on delivering top-tier service to high-value guests. The position involves supporting the VIP Services team with daily operations, ensuring seamless experiences for VIP clients, and maintaining a welcoming environment. This role serves as an introduction to the VIP Services department, offering hands-on training and exposure to luxury hospitality. Key Responsibilities: · Welcome VIP guests upon arrival and ensure they are smoothly escorted to their designated areas within the property. ·Address VIP guest requests, including managing reservations for dining, transportation, and accommodations. · Foster strong, positive relationships with VIP guests to enhance loyalty and satisfaction. ·Provide comprehensive information to VIP guests about property amenities, services, and special offerings. · Collaborate with various departments to deliver a seamless and exceptional guest experience. · Monitor and update VIP guest accounts, keeping the VIP Services team informed about guest activities and preferences. · Maintain accurate records of VIP guest activities and preferences in their profiles. · Assist in planning and coordinating VIP events, such as exclusive parties and private gaming sessions. · Safeguard guest information by ensuring strict confidentiality and privacy. · Perform general administrative tasks and support the VIP Services team as needed. · Participate in training sessions to acquire new skills and enhance existing expertise. Qualifications and Requirements: · Minimum qualification of HSSC pass, diploma, or equivalent; additional training or certification in hospitality management is preferred. · Strong communication and interpersonal skills, with the ability to solve problems effectively. · A professional, friendly demeanor with a strong focus on exceptional guest service. · Excellent organizational skills and attention to detail, with the ability to multitask in a fast-paced environment. · Proven ability to thrive under pressure and deliver results in high-stress situations. · Basic understanding of company operations, amenities, and services. Flexibility to work varying shifts, including evenings, weekends, and holidays.