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Career at Tamara Leisure Experiences
At Tamara Resorts, we believe that our greatest asset is our dedicated team. We are a dynamic and innovative company that values passion, professionalism, and a commitment to excellence. If you’re looking for a rewarding career in the hospitality industry, you’ve come to the right place.
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For Bangalore- Corporate office
Marketing Automation Specialist : (Job Id: 4237)
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IT Manager : (Job Id: 5518)
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Assistant Manager - Secretarial & Legal : (Job ID: 5691)
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Senior Finance Manager : (Job ID: 5763)
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Senior Executive - IT : (Job ID: 5765)
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Mechanical Engineer : (Job ID: 5361)
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Site Engineer : (Job ID: 5388)
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Essential qualifications for the role are:
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Cluster Head of Sales - TTK and Travel Trade : (Job ID: 6092)
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Assistant Manager - Performance Marketing : (Job ID: 6140)
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Senior General Manager Projects : (Job ID: 1297)
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Senior Site Engineer : (Job ID: 6357)
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Engineer - MEP : (Job ID: 5631)
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Corporate Customer Experience Manager : (Job ID: 6381)
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Essential qualifications for the role are:
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Manager Planning : (Job ID: 6287)
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Sales Executive : (Job ID: 6093)
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For The Tamara Coorg
Manager - Hygiene & Sanitation - IT : (Job Id: 1036)
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For The Tamara Kodaikanal
Executive Assistant Manager: (Job ID: 6003)
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Executive Housekeeper : (Job ID: 6387)
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Assistant Manager L&D : (Job ID: 5093)
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For O by Tamara Coimbatore
Manager - Hygiene & Sanitation : (Job ID: 1036)
Key Accountabilities/Duties & Responsibilities:
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Supervises dish room shift operations.
- Performs all duties of utility employees as necessary.
- Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
- Coordinates banquet plating and food running with Banquet Chef and Banquet Team Leader.
- Operates and maintains all department equipment and reports malfunctions.
- Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
- Conducts china, glass and silver inventories.
- Purchases appropriate supplies and manage inventories according to budget.
- Interacts with vendors and Health Department representatives as required.
- Ensures employees maintain required food handling and sanitation certifications.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and for tracks employee time and attendance.
- Manages payroll administration. Ensures compliance with all Food & Beverage policies, standards and procedures.
- Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviors.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
- Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
- Understands the impact of departments operation on the overall property financial goals and objectives.
- Manages to achieve or exceed budgeted goals.
- Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
- Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
- Empowers employees to provide excellent customer service.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- rovides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Recruits, interviews, selects, hires, and promotes employees in the organization.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an “open door” policy and reviews employeesatisfaction results to identify and address employee problems or concerns.
- Participates in employee progress discipline procedures.
- Observes service behaviors of employees and provides feedback to individuals.
- Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.
- Will be the Team Leader for Cov-Safe Hygiene Standard at the Unit and drive the Cov -Safe Hygiene Standards review and update as per requirements.
- Preferred educational qualifications for the role is a degree in Bachelor of Business Administration or any other related field.
- Candidates having a minimum work experience of 6 years in the hospitality sector will be preferred for this role.
Assistant Manager - Sales : (Job ID: 2702)
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Assistant Food & Beverage Manager : (Job ID: 2810)
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For O by Tamara Trivandrum
Assistant Restaurant Manager : (Job ID: 6400)
Key Accountabilities/Duties & Responsibilities:
- Fully able to maintain hotel s standards, policies and procedures Entirely capable to prioritize, organize and delegate work assignments Directs performance of all restaurants staff & follows up with corrections immediately Motivates restaurant s staff as a cohesive unit at all times Continuously promotes positive work relationship with kitchen staff & other departments.
- Ascertains staff training needs & provides such training to the fullest and consistent levels Thinks clearly, analyses & resolves challenges and obstacles, exercising good judgement Consistently performs job functions with attention to detail, speed and accuracy Works well under pressure keeping organized,planned and meeting timelines Co-ordinates precisely his departmental needs with another departments & F & B office Maintains cleanliness and hygiene level of the property all the time.
- Responsible to run the restaurant operation smoothly, in all aspects Achieves 100% guest satisfaction & service perfection levels in his/her department Review s standards regularly & recommends high-class alternatives accordingly Strengthens physical visibility in the restaurant at all times especially during prime hours Interacts with guests & inquires that guest contentment levels are in compliance with well-established standards. Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.
- Preferred educational qualifications for the role is a degree in Bachelor Hotel Management and Catering Technology or any other related degree .
- Candidates having a minimum of 5 years of relevant work experience will be preferred for this role.
Duty Manager : (Job ID: 5824)
Key Accountabilities/Duties & Responsibilities:
- Primarily responsible to ensure that Front Office shifts are running efficiently, providing outstanding guest service, assisting all Front Office staff and maintaining a calm, professional environment at all times.
- Supervises and assign duty roster for F/O team, Concierge, Bell Counter, Guest Relations and Business Centre. Responsible for VIP movement in the Hotel. Key Accountabilities/Duties & Responsibilities Greets the VIP guests of the hotel.
- As directed by the Front office Manager, Performs special services for VIP Guest s. Assists in VIP s arrival departure in absence of guest relation officers. Checks cleanliness of lobby and public areas, lights and as well as front office staff in proper and orderly appearance and behaviour.
- Checks on registration cards of arriving guests and ensures all information should be filled on each cards either by Guest Relation Officers or the guests. Assists in sending guest messages or faxes.
- Gives the instructions to the Night Reception, during the high occupancy periods, regarding: walk-in guests and release room blocked because of no- shows Assists in handling room lock problems. Prepares and checks for VIP s arrival and escorts guests to rooms.
- Co-ordinates with all departments concerned in order to maintain Front Office functions properly. Operates the front office computer system in order to assist front office attendants.
- Checks group department, fit and ensure switchboard makes appropriate wake up calls. Handles guest complaints and other related problems and reports on the Assistant Manager s log book.
- Assists reception, business centre, cashier, concierge and bell captain during they are busy. Answers guests inquires, handles complaints and attend to the needs of the guests. Approves and sign for allowances, rebates etc., as required by Front Office Cashier.
- Authorises charges to be made for late departures and/or compliments on them. Promotes and maintains good public relations. Motivates and maintains good staff relations.
- Maintains and be guided of hotel policy on credit/lost and found hotel guests properties. Follows up in credit check report, liaise with credit manager. To responsible for front office operation during the absence of Front Office Manager (HO).
- To discuss all matters that needed to follow up with the next shift Reception Manager. Approves the working schedule for the front office attendants and submits them to front office manager (HO).
- Conducts and ensures the neat of appearance of front office attendant as well as correct attitude and behaviour, discusses problems that encountered on this point with front office manager, assistant front office manager and their shift leaders.
- Assigns and Approves Duty roster for all Front desk staffs. Provide other duties and services as assign by Front Office Manager. Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.
- Preferred educational qualifications for the role is a degree in BSC Hospitality & Hotel Administration or any other related degree.
- Candidates having a minimum of 4 years of relevant work experience will be preferred for this role.
For Lilac Hotels, 3rd and 5th Block Jayanagar, Bangalore
Operations Manager : (Job ID: 5520)
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Hotel Manager : (Job ID: 6120)
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Accommodation Manager : (Job ID: 5278)
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For Amal Tamara
Assistant HR Manager : (Job ID: 6204)
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For Lilac Hotels, Kumbakonam
IT Executive: (Job ID: 4251)
- Responsible for overseeing and handling network configuration, Servers, set up periodic scheduled back up
- Responsible for smooth functioning of the PMS, point of sale, other modules like MMS, accounts etc. and provide support for any issues that may arise.
- Trouble shoot by way of remote access.
- Familiar with working and setting up Call Centre operations, call workflows, App based dialers, reports and MIS
- Set up and maintain all VPN connections for remote accessing the system at a location.
- Ability to troubleshoot hardware and software problems.
- Should be capable of doing Root Cause Analysis on a problem.
- Must know the Network fundamentals, general network setup and device configuration.
- Good knowledge of server hardware, Disk storage technology, I/O devices.
- Skilled in usage of system level profiling tools and network monitoring systems to aid in application performance profiling.
- Knowledge of network infrastructure, including CAT5/6 cabling, wireless networks, network switches, WAN/LAN, domain controller, Active Directory, firewall and VPN applications.
- Proficient with provisioning MySQL instances and data migration
- Ensure performance, security, and availability of databases
- Prepare documentations and specifications
- Handle common database procedures, such as upgrade, backup, recovery, migration, etc.
- Background in highly available systems and image capture/management systems.
- Extensive knowledge on Active Directory, Management and Implementations.
- Prepare & Implement Preventive Maintenance Schedule for all IT hardware & Software.
- Manage leadership in the establishment of project scope, technical strategy, cost, budget and staff support requirements with new IT initiatives.
- Prepare Policy & Procedures for the IT Department and for the user department.
- Managing Disaster Recovery Process and ensuring regular daily backup is taken.
- Antivirus setup and day to day support.
- Able to plan, assign and take the report from the IT team.
- Maintains a system error / progress logbook and deals with reported problems.
- Responsible to ensure that IT Audit points are implemented as per relevant Standard operating Procedures.
- Monitors and maintains proper inventory of hardware and software license.
- Is aware of IT Security Policies and ensures implementation through regular staff training.
Accomodation Manager (Job ID: 4215)
- To organise and supervise staff in the cleaning of Guest rooms, corridors, stairs, public areas, toilets, staff changing rooms, linen room and storage rooms.
- Report any maintenance faults and ensure that they are actioned.
- Record any lost property in the relevant lost property book. Lock the property away in designated safe area.
- To ensure that guest dry cleaning is dealt with according to standards.
- Liaise with Reception on room occupation for that night.
- Ensure that any special requirements, e.g. Extra beds, cots, etc. are adhered to.
- Check every room when completed ensuring that it has been serviced to agreed standards.
- Record all rooms status • Review the report on any complaints and/or compliments with the Duty Manager. • Report all accidents in Incident reporting
- To attend the HOD’s daily meeting , as well as any other meeting(s) relevant to the Front office and Housekeeping department.
- Report any suspicious behavior, damage, missing equipment and keys to General Manager.
- Have a personal caring attitude towards guests and staff at all times.
- Store and receive all cleaning materials and goods relevant to the Housekeeping Department according to the regulations laid down.
- To maintain staff moral and create a good working atmosphere.
- Ensure good working relationships with other departments and Management.
- Complete rosters and attendance forecasts in advance saying in line with hotel budget.
- Assist in the recruitment of staff.
- Assist in the training and recording of training according to the Hotel and departmental training plan.
- To have full knowledge of, and be able to act upon the Fire Procedures as laid down in the Hotel Fire Plan and in accordance with the Fire Precautions Act. To ensure all staff in Housekeeping and Front office departments comply with Hotel Policy regarding uniform and personal hygiene.
- To be aware of the day’s business both in Room Occupancy, Special Requirements and VIP needs.
- Liaise with Reception regarding Room moves, VIP guests, Special Needs and act on any information given.
- Issue keys, room lists, house assistant check lists and cleaning schedules to housekeeping staff at the beginning of shift and collect and check them at end of shift.
- Check all work given to the Room Assistants, Linen Porters, and Maintenance throughout the day to ensure standards are being adhered to.
- Excellent Knowledge on of how to inspect properties.
- Maintain a par stock levels of stationary, linen and amenity requirements in order to ensure consistency in standards.
- Knowledge of local and company hygiene, health and safety regulations
- Developing and utilizing check lists for regular preventative maintenance.
- Developing and utilizing check lists for regular cleaning and upkeep.
- Conduct meetings and training sessions as and when required.
- Interview, hire, train, and at times take disciplinary actions on staff members.
- To assist in the development and writing of Housekeeping departmental standards and improved processes.
- To actively train all staff to the standards laid down in the Training Manual and monitor their work performance.
- Monitor staff performance to ensure that guests are happy and that the hotel is well run
- Minimize wastage of materials and energy through careful monitoring of staff.
- Train staff on answering guest enquires about hotel policies and services.
- Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.
Assistant Food & Beverage Manager : (Job ID 4259)
- Works closely with EAM/ F&B Manager on planning the Day to day F&B Opearations.
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Plan & execute the operations of the F&B Department
- Ensure that the company and statutory hygiene standards are maintained in all areas.
- Plan for department budget and review forecast on revenue and expenditure on monthly basis
- Analyze and submit month-end reports and identify deviation from business plan goals
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the Department.
- Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to Management upon completion of promotion
- Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
- Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
- Take ownership of budgets and cost control methods to minimize expenses
- Address Guest needs, comments, and complaints
- Adhere to and enforce employee compliance with health, safety, and sanitation standards
- Ensure all employees are working within outlined operating standards
- Identify customers needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI’s, schedules, policies and procedures
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Appraise staff performance and provide feedback to improve productivity
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and F&B events
- Explores ways to reach a broader audience (e.g. discounts and social media ads)
- Implement policies and protocols that will maintain future F&B operations
- Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards
For Lilac Hotels, Guruvayur
IT Executive: (Job ID: 5292)
- Responsible for overseeing and handling network configuration, Servers, set up periodic scheduled back up
- Responsible for smooth functioning of the PMS, point of sale, other modules like MMS, accounts etc. and provide support for any issues that may arise.
- Trouble shoot by way of remote access.
- Familiar with working and setting up Call Centre operations, call workflows, App based dialers, reports and MIS
- Set up and maintain all VPN connections for remote accessing the system at a location.
- Ability to troubleshoot hardware and software problems.
- Should be capable of doing Root Cause Analysis on a problem.
- Must know the Network fundamentals, general network setup and device configuration.
- Good knowledge of server hardware, Disk storage technology, I/O devices.
- Skilled in usage of system level profiling tools and network monitoring systems to aid in application performance profiling.
- Knowledge of network infrastructure, including CAT5/6 cabling, wireless networks, network switches, WAN/LAN, domain controller, Active Directory, firewall and VPN applications.
- Proficient with provisioning MySQL instances and data migration
- Ensure performance, security, and availability of databases
- Prepare documentations and specifications
- Handle common database procedures, such as upgrade, backup, recovery, migration, etc.
- Background in highly available systems and image capture/management systems.
- Extensive knowledge on Active Directory, Management and Implementations.
- Prepare & Implement Preventive Maintenance Schedule for all IT hardware & Software.
- Manage leadership in the establishment of project scope, technical strategy, cost, budget and staff support requirements with new IT initiatives.
- Prepare Policy & Procedures for the IT Department and for the user department.
- Managing Disaster Recovery Process and ensuring regular daily backup is taken.
- Antivirus setup and day to day support.
- Able to plan, assign and take the report from the IT team.
- Maintains a system error / progress logbook and deals with reported problems.
- Responsible to ensure that IT Audit points are implemented as per relevant Standard operating Procedures.
- Monitors and maintains proper inventory of hardware and software license.
- Is aware of IT Security Policies and ensures implementation through regular staff training.
Materials Executive : (Job ID: 5327)
- Monitor vendors for quality, service and price through standard purchasing specifications.
- Obtain competitive quotations for hotel requirements and ensure that the best product is sourced and purchased.
- Calls for quotations for any items costing more than a certain amount (As per company policy) and inquire into prices from various suppliers.
- Sourcing of Vendors and Establish contracts to ensure reduced pricing for all operating areas of the hotel following the set process.
- Coordinate and Receive market list from the Executive Chef on a daily basis and arranges for delivery of those items daily.
- Ensures that all authorised or approved purchase orders are sent to their respective suppliers/vendors for delivery purposes on a daily basis.
- Ensures & verifies that quotations are regularly updated and supplier’s new current price lists are maintained.
- Supports efficient operation of the Purchasing Department in all aspects.
- Research and identify new products and services for the hotel in the market.
- Checks, explain if needed and approves delivered items discrepancy report issued by cost control regarding price and quantity order variances.
- Verify the ‘pending orders’ report on a daily basis, and all pending orders are checked and verified regularly.
- On a daily basis prepare the list of to be cancelled orders and sent to accounts for deletion, with appropriate reasons.
- Issues regularly slow moving item lists. Responsible for monitoring slow moving and dead stock as well as keeping the stock levels in accordance with operational needs.
- Identifies items for standing orders utilising vendor’s logistics for regular deliveries to the hotel based on approved highly consumed items.
- Ensures validity of items available, force issue obsolete items and follows up on action taken for disposal.
- Verifies that all documentation and proper quotations are maintained and filed according to Policy and Procedure requirements.
- Approves all storeroom re-order requests, verifying quantities within the established Min/Max stock levels.
- Responsible for all purchasing functions, quotations, quality and availability.
- Responsible for physical control of all store items until issued, fully documented under strict control procedures (key control, timing schedule, authorised issue requests).
- Responsible for maintaining logical storeroom inventory levels operationally needed.
- Spot checks storeroom requests if properly maintained, verifies quantity requested and issued, proper items received by signatories & ID availability.
- Spot-checks entered system quotations, period validity quotes locked by, etc.
- Ensures that the suppliers follow the rules relating to the hygiene of goods delivered.
- Keeps all records in a way that they can be checked at any time for information or audit purposes.
- Liaison with the Materials Manager, Purchasing Coordinator, Receiving Agent, Stores Team leader and F&B Cost Controller.
- Maintains all documents, files and listings up-to-date and performs his duties in the most efficient manner.
- Responsible for ensuring that all areas under Materials are secure, organized and clean.
- Willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
For Lilac Hotels, 5th Block Jayanagar, Bangalore
Hotel Manager : (Job ID: 4061)
The Manager of Operations is responsible for overseeing all aspects of the hotel’s daily operations, with a focus on delivering a superior guest experience while maintaining cost-effective and efficient processes. This role requires strong leader.
- Recruit, train, and manage a diverse team of operational staff.
- Foster a positive and collaborative work environment.
- Set performance standards and conduct regular evaluations. 2. Guest Satisfaction:
- Ensure the highest level of guest satisfaction by addressing guest concerns and resolving issues promptly.
- Monitor guest reviews and feedback, implementing improvements as needed. 3. Operations Management:
- Oversee the day-to-day operations of the hotel, including front desk, housekeeping, maintenance, and food service (if applicable).
- Develop and implement efficient operational procedures to optimize guest services.
- Monitor and manage room inventory and rates to maximize revenue. 4. Financial Management:
- Develop and manage the hotel’s operational budget.
- Control expenses and cost-effectively manage resources.
- Implement cost-saving initiatives without compromising quality. 5. Quality Assurance:
- Maintain high cleanliness and maintenance standards throughout the hotel.
- Ensure compliance with all safety and health regulations.
- Conduct regular quality checks to ensure consistency in service. 6. Vendor and Supplier Relations:
- Manage relationships with vendors and suppliers to negotiate favourable contracts and ensure timely deliveries.
- Monitor supplier performance and quality of goods and services. 7. Guest Services and Amenities:
- Identify opportunities to enhance guest services and amenities to meet and exceed guest expectations.
- Coordinate with relevant departments to execute improvements. 8. Reporting and Analysis:
- Generate regular reports on key performance indicators and operational metrics.
- Analyse data to identify trends and opportunities for improvement.