Total 7 F&B / Tourism / Hospitality job vacancies in Mumbai

We are seeking an enthusiastic and customer-focused Guest Service Associate for our Food & Beverage operations in Mumbai, India. In this role, you will be the welcoming face of our dining venues, delivering exceptional service that exceeds guest expectations. You will work collaboratively with our F&B team to ensure every guest enjoys a memorable dining experience through attentive, efficient, and personalized service. This position offers the opportunity to develop your hospitality career while working in a dynamic, fast-paced environment that values professionalism, innovation, and inclusive teamwork.

• Greet all guests warmly upon arrival and escort them to their assigned tables with a friendly demeanor
• Perform opening and closing duties as assigned, including setting tables according to established standards and procedures
• Inspect table settings, cleanliness, and side station preparation prior to service commencement to ensure all workstations meet quality standards
• Deliver food and beverage services in accordance with departmental standards, ensuring prompt and accurate order fulfillment
• Pick up and serve food and beverage orders promptly, ensuring items arrive at the correct temperature and in pristine condition
• Apply necessary precautions regarding hotel food safety and hygiene standards (HACCP) to maintain the highest safety protocols
• Remember individual guest names and preferences to provide personalized, attentive service that enhances their dining experience
• Identify and capitalize on upselling and cross-selling opportunities to maximize revenue while maintaining guest satisfaction
• Cross-sell other dining venues when the primary outlet reaches capacity, demonstrating flexibility and collaborative spirit
• Clear and tidy tables efficiently following guest departure, maintaining organized workstations throughout service
• Collect and verify food and beverage supply requisitions, ensuring stock accuracy and proper inventory management
• Report any complaints, incidents, or irregularities to management promptly and professionally
• Assist other F&B outlets during peak times or as required, demonstrating team commitment and operational support
• Maintain comprehensive knowledge of all F&B services, menu contents, preparation methods, and hotel services and features
• Demonstrate proficiency in hotel fire and life safety procedures and emergency protocols
• Attend all briefings, meetings, and training sessions as assigned by management
• Report for duty on time, wearing a clean and complete uniform, maintaining high standards of personal appearance and hygiene
• Perform additional reasonable duties as assigned by hotel management

Prime Function:

• Ensure to provide proficient and professional Food & Beverage service to the guests by meeting and also exceeding their expectations.
• Welcome the guests by greeting them as per the standards.
• Any matter which may effect the interests of ACCOR should be brought to the attention of the Management
• Facilitates the functioning of and / or oversees the functioning of Front Office Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

Primary Responsibilities

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Conduct corrective disciplinary action forms and documentation if needed
• Completes daily temperature logbooks and insures FIFO of all received goods.
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Place work orders for items needing repair
• Other duties as assigned

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.

• Identify and develop team members with potential.

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

We're looking for a detail-oriented and analytical F&B Controls Executive to join our dynamic team in Mumbai, India. In this pivotal role, you'll be the backbone of our food and beverage financial operations, ensuring cost efficiency, accuracy, and compliance across all outlets. You'll work collaboratively with our Executive Chef, Outlet Managers, Stores, and Finance teams to drive profitability while maintaining the highest standards of operational integrity. If you're passionate about numbers, process improvement, and supporting a thriving F&B operation, we'd love to hear from you!

• Monitor and analyze daily food and beverage costs across all outlets, identifying variances against budget and established standards
• Prepare comprehensive daily, weekly, and monthly F&B cost reports with actionable insights for management review
• Track food and beverage cost percentages and gross margins to ensure profitability targets are met
• Conduct regular physical inventory counts for food, beverage, liquor, and operating supplies with meticulous accuracy
• Reconcile physical stock with system records and investigate discrepancies promptly
• Identify and flag slow-moving, expired, and high-risk inventory items to minimize waste and loss
• Monitor adherence to FIFO (First In, First Out) methodology, proper storage practices, and portion control standards
• Verify purchase orders, receiving notes, and supplier invoices to ensure accuracy and compliance with contracted prices
• Collaborate with Stores and Purchasing teams to ensure purchases align with approved suppliers and pricing agreements
• Oversee receiving procedures to prevent losses, damage, and pilferage through effective controls and documentation
• Assist in recipe costing and menu engineering initiatives to optimize profitability
• Update menu costs based on market price fluctuations and support pricing decisions that maximize margins
• Ensure F&B operations comply with hotel standard operating procedures and internal control frameworks
• Identify, document, and report control weaknesses, wastage patterns, and cost variances to senior management
• Support audit activities and stock take exercises with organized record-keeping and supporting documentation
• Provide cost control guidance and training to F&B operations teams to foster a culture of financial responsibility
• Contribute to month-end closing processes and support comprehensive F&B financial reporting

Position Summary

The Director of People & Culture is responsible for the overall leadership and management of the People & Culture function across both properties. The role ensures effective implementation of HR strategies, policies, and procedures in line with Accor standards, while supporting business objectives and fostering a high-performance culture.

The incumbent will act as a strategic partner to the General Manager and Executive Committee, driving employee engagement, talent development, and operational excellence.

Key Responsibilities

1. Strategic Management

• Develop and implement the People & Culture strategy in alignment with business objectives and Accor guidelines.

• Provide strategic HR support to the Executive Committee.

• Drive organizational development, workforce planning, and change management initiatives.

2. Talent Acquisition & Workforce Planning

• Oversee recruitment and selection processes to ensure timely hiring of qualified candidates.

• Ensure adherence to approved manning budgets and organizational structure.

• Promote employer branding initiatives in line with Accor standards.

3. Learning & Development

• Implement training plans and development programs in line with Accor learning frameworks.

• Monitor training effectiveness and ensure compliance with mandatory training requirements.

• Identify high-potential employees and support succession planning.

4. Performance Management

• Ensure effective implementation of the performance management system.

• Support department heads in goal setting, performance reviews, and development planning.

• Promote a performance-driven culture with clear accountability.

5. Employee Engagement & Welfare

• Drive employee engagement initiatives to enhance satisfaction and retention.

• Ensure effective communication channels across all levels of the organization.

• Oversee employee welfare activities in line with company policies.

6. Compensation & Benefits

• Ensure proper administration of payroll, benefits, and statutory compliance.

• Maintain internal equity and external competitiveness of compensation structures.

• Monitor labor costs in line with budget guidelines.

7. Employee Relations & Compliance

• Manage employee relations issues, including grievances and disciplinary matters.

• Ensure compliance with applicable labor laws and Accor policies.

• Maintain positive relations with external authorities and stakeholders where required.

8. HR Operations & Administration

• Oversee HR administration, documentation, and record management.

• Ensure compliance with internal audits and corporate reporting requirements.

• Maintain HR systems and ensure data accuracy.

9. Culture & Brand Alignment

• Ensure implementation of Accor values and Heartist® culture across both properties.

• Support the integration of brand standards for Fairmont and Morgans Originals into daily operations.

• Promote a culture of professionalism, respect, and continuous improvement.

We are seeking an accomplished Executive Chef to lead our culinary operations in Mumbai, India. In this pivotal role, you will oversee all aspects of food preparation, kitchen management, and culinary innovation while maintaining the highest standards of quality, safety, and efficiency. The ideal candidate will bring visionary leadership, technical expertise, and a passion for creating exceptional dining experiences that delight our guests and reflect our organization's commitment to culinary excellence.

• Develop, design, and execute innovative menus that showcase culinary creativity while considering seasonal availability, cost efficiency, and local sourcing opportunities in the Mumbai region
• Lead, mentor, and supervise kitchen staff, fostering a collaborative environment that promotes professional growth, accountability, and adherence to food safety standards
• Maintain strict compliance with food safety regulations, hygiene protocols, and health department requirements; conduct regular inspections and training programs
• Manage kitchen operations, including inventory control, vendor relations, food costing, and budget management to optimize profitability without compromising quality
• Oversee food preparation, plating, and presentation to ensure consistency and excellence across all dishes and service periods
• Collaborate with management and front-of-house teams to understand guest preferences, gather feedback, and continuously improve the dining experience
• Implement and monitor quality assurance procedures, conduct tastings, and make adjustments to maintain culinary standards
• Stay current with culinary trends, techniques, and industry best practices; introduce new ideas and innovations to enhance the menu and kitchen operations
• Manage kitchen equipment maintenance and ensure proper functionality and safety of all culinary tools and appliances
• Train and evaluate kitchen staff performance, providing constructive feedback and identifying opportunities for professional development