Role :- a. Responsible Driving Buggy as per SOP. b. Maintenance and Cleanliness of Buggy. c. Luggage Handling. d. Guest Errands. Duties Responsibilities :- (a) Guest Orientation/Baggage s :- To ensure that all the guest bags are identified with room numbers and delivered to their respective rooms on time with utmost care. (b) Upkeep of Buggy Maintenance:- To ensure all the buggies are well maintained for guest use. Periodically cleaned and ensure battery levels are at maximum levels. (c) Upkeep of Buggy Maintenance:- Ensure that the buggies are cleaned every day and maintained as per the standards. (d) Documentation:- To Maintain the Quality Record register s- Buggy Log Register/ Luggage Movement Register / Buggy Movement Register / Car Key Register . (e) Lobby Operation:- To take care of Lobby Flower arrangement Upkeep of the Lobby Area. (f) Product Knowledge:- Should have thorough knowledge of product Resorts Operations.

We are seeking a skilled MEP Engineer to assist the Deputy Project Engineer in managing the execution of Mechanical, Electrical, and Plumbing (MEP) systems at our luxury resort in Mandu. The role will involve overseeing and coordinating electrical, plumbing, firefighting, and other MEP services to ensure smooth project execution. Key Responsibilities: Assist in the planning and execution of MEP works, ensuring quality and safety standards. Supervise the installation, testing, and commissioning of electrical, plumbing, and firefighting systems. Coordinate with contractors, vendors, and internal teams to ensure timely project progress. Conduct inspections and resolve MEP-related issues on-site. Ensure compliance with relevant regulations and standards. Requirements: 2-3 years of experience in MEP execution, preferably in the hospitality or construction sector. Strong knowledge of electrical, plumbing, and firefighting systems. Ability to interpret MEP drawings and technical documents. Excellent coordination and problem-solving skills. Bachelors/Diploma in Electrical Engineering or related fields.

1. Job Role. To ensure all the Activity operations in place. Meets and exceeds customer expectations by ensuring department provides Yes I Can! Service and teamwork. 2. Job Description (a) Planning Scheduling itinerary. Conduct field trips to point out scientific, historic, and natural features of parks, forests, historic sites or other attractions. (b) Guest Orientation. (i) Hosts and guides guests through a National Park, learning about the animals, the flora, grasses, mosses, insects, amphibians, reptiles. (ii) Must act as Friend, Philosopher, Guide, Companion, Assistant, Cultural Ambassador, Driver, Baby-sitter, Conservation Expert, Field Assistant, Trouble-shooter etc. (iii) Must answer visitor s questions, provide information about the park and its surrounding areas, help identify flora and fauna for guests, show them the beauty of the jungle around them, and point out significant historic, scientific and natural features of the forests, parks and sites around. (c) Story Telling. Prepare and present illustrated lectures and interpretive talks about features. Research stories regarding the areas natural history or environment. (d) Liaison. Maintain good repo liaison with Local officials / Forest Dept / local guides etc. (e) Coordination. Keep in touch with transport department. Coordinate with other departments as well, as and when required. (f) Documentation Administration Work. Compile and maintain official park photographic and information files. Also to maintain departmental documents. Prepare brochures and newspaper articles, creating presentations and brochures. Overlook budgeting part. (g) Team Performance. Overlooking evaluating the team s performance. (h) Process Adherence. Ensures all initiatives and processes are within the company s Responsible tourism framework. (i) Product Knowledge. Should have thorough knowledge of Resort Operations.

Position: Full-Time Location: Bangalore Office Preferred Start Date: Immediate Joining Reporting To: Manager Finance Experience Required: Minimum of 3-5 years post-graduation experience in Hospitality, Retail, or E-Commerce. Educational Qualifications: Postgraduate MBA Strong communication skills and proficiency in MS Office are mandatory. MS Excel Preferred Skills: Experience with HMS systems such as NetSuite, Opera, Alif, or IDS is an advantage. Compensation: CTC: Up to 4 Lakhs Key Responsibilities: Account Receivable and Accounts payable, Income Audit, Expenses Audit, Collection, Refunds and Payments Debtors Reconciliation and Ageing Management To manage Daily, Monthly Revenue and expenses Reports To Handle Banking , Credit Cards , Payment Gateways and UPIs Receipts and GL Reconciliation of AR Manage vendor payments and fund transfers. Perform bookkeeping entries related to Accounts Receivable (AR) and Accounts Payable (AP). Handle month-end books closure. Maintain sound knowledge of statutory compliance (TDS and GST). Oversee the fixed asset register. Manage document storage and retrieval. Conduct bank reconciliation for AR and AP. Perform inter-branch reconciliations and provide branch support. Handle TDS, TCS, 26AS, and commission entries and reconciliations.

Deputy HR Manager Location: Bangalore Job Summary The HR Manager / Deputy HR Manager will oversee the human resources operations to ensure they align with the organizations strategic goals. . Experience: 6-10 years Key Responsibilities HR Operations, Compensation and benefits, Knowledge of Salary Benchmarking, Payroll software s, Data Driven, HR Analytics, Handling ATS, Business Acumen, Innovative, Initiative, BSC, HR Metrics, HCRI Plan, MS. Excel. Strategic and Traditional HR, Compliance etc. Qualifications and Skills MBA mandatory. Excellent interpersonal and communication skills. Proven leadership abilities with strong problem-solving skills. Proficiency in HR software and tools. Preferred industry: Hospitality, Retail, Real Estates, Automotive, Edutech, Fintech, Automotive. About Company Orange County Resorts and Hotels Ltd., with its brand name Evolve Back is a collection of luxury resorts that provide exquisite holiday experiences in beautiful enchanting locations. Evolve Back is ranked among the top 10 in the luxury hospitality sector. We have 4 luxury resorts which have won world acclaimed awards under various categories over the years. Evolve Back, Coorg, India Evolve Back, Kabini, India Evolve Back, Hampi, India Evolve Back, Kalahari, Botswana

Objective of the role - is to be the bridge between the resorts and Vice Presidents office to drive operational excellence and ensuring the best in class luxury experiences for our guest. Reports To: Vice President, Operations Location: Bangalore Job Summary: The Assistant Operations Manager will support the Vice President of Operations in overseeing resort operations and ensure smooth, efficient functioning of all departments. The role includes providing administrative support, assisting with daily operations, and acting as a liaison between the Vice President and colleagues at the resorts, head office and external stake holders. Key Responsibilities: 1. Operational Support: a) Assist the Vice President Operations in managing day-to-day resort operations across all departments (Housekeeping, Front Office, FB, Maintenance, Training, Ayurveda/ Spa . activities etc.) by monitoring the daily and periodic MIS that are prepared and shared. b) Ensure smooth execution of operational strategies, policies and procedures thereby consistently achieving high GSI/NPS scores. c) Assist in resolving operational challenges and guest service issues. d) Standardizing guest experiences in collaboration with internal and external stakeholder and business partners, ensuring that we achieve operational excellence. This role entails travelling to the resorts for audits/meetings etc. 2. Executive Assistance: a) Manage the Vice Presidens calendar, schedules and meetings. b) Preparation of reports, presentations and communication for the the Vice President. c) Attend key meetings, take notes, MOM, and follow up on actionable areas and points. d) Serve as a point of contact between the Vice President and external stakeholders. e) Follow up on behalf of the Vice President for various tasks with stakeholders both internal and external. 3. Resource Management: a) Work closely with the General Managers, Resident/Operations Manager and HODs of the resorts to ensure timely and effective coordination and execution of tasks. b) Lead, coordinate and complete special projects and operational initiatives which have been entrusted to the Vice President in a timely manner. c) Assist in the preparation and execution of strategic and tactical plans including budget and performance reviews, operational audits etc. d) Implement cost-saving measures while maintaining the highest quality of guest experiences, best practices to enhance operational efficiency.

Job Description We are seeking a dynamic and motivated Marketing Intern to join our team. In this role, you will assist the marketing team in various content creation and communication initiatives to enhance brand visibility and engagement. This is an excellent opportunity to gain hands-on experience in a fast-paced environment, contributing to real-world marketing strategies. Key Responsibilities: Content Creation: Communication Efforts: SEO and Digital Marketing: Conduct keyword research to optimize content for search engines. Monitor SEO performance and suggest improvements to boost organic traffic. Marketing Knowledge Brand Visibility and Engagement: Actively engage with online communities and respond to comments on social media and Research industry trends to identify new marketing opportunities. Skills and Qualifications: Strong Communication Skills: Excellent written and verbal communication skills. Content Writing: Ability to create engaging, audience-targeted content. SEO Knowledge: Basic understanding of SEO principles and digital marketing strategies. Marketing Knowledge: Familiarity with marketing concepts and tools. Creativity: A knack for generating fresh ideas and creative approaches. Organizational Skills: Ability to manage multiple tasks and meet deadlines. Proactive Attitude: Self-motivated, with a positive outlook and eagerness to learn. Tech-Savvy: Proficiency in MS Office, Canva, or other design tools is a plus. What We Offer: Stripend : 10000/- Hands-on experience in a professional marketing environment. Mentorship from experienced marketing professionals. Opportunity to develop a diverse skill set in content creation, digital marketing, and branding.

The Guest Service Associate is the first point of contact for guests at our resort, responsible for delivering exceptional customer service and ensuring a memorable experience. This role involves managing guest check-ins and check-outs, addressing inquiries, and providing information about resort amenities and local attractions. Job Descriptions :- Guest Check-In/Check-Out: Welcome guests upon arrival and facilitate a smooth check-in process. Handle guest check-outs efficiently, ensuring accuracy in billing and payments. 2. Exceptional Guest Service: Respond to guest inquiries, providing assistance and resolving issues promptly. Maintain a friendly and approachable demeanor to enhance guest experience. 3. Information and Assistance: Provide detailed information about resort amenities, activities, and local attractions. Assist guests in planning activities, making reservations for dining, spa services, and excursions. 4. Communication: Act as a liaison between guests and resort departments (housekeeping, maintenance, etc.). Ensure guest requests and feedback are communicated to the appropriate teams. 5. Administrative Support: Maintain accurate guest records and ensure compliance with privacy regulations. Assist with general administrative tasks as needed. Qualifications & Skills :- Any degree or Diploma in Hotel Management. Excellent English communication and interpersonal skills. Proficiency with computer systems

Job Role: a. Setting achieving sales target b. Increasing volume sales c. Building and maintaining existing client relationships d. efficient follow-up with the Supply chain team from sale to delivery e. Coordination with accounts team for accurate invoicing f. Ensuring timely payment collection g. Providing operational support h. Customer service i. Distributor appointment and management

Evolve Back Resorts is looking for Finance Executive to join our dynamic team and embark on a rewarding career journey Manage financial transactions, reports, and budgets. Ensure compliance with financial policies and regulations. Analyze financial data for decision-making. Coordinate with internal teams for financial planning.

1. Assist the Project Engineer in execution of work 2. Maintain daily labor report log 3. Assisting site Engineer in quantifying the works. 4. Preparing wages statement and getting it approved by Project Engineer. 5. Making sure that the workmanship is as per the standards 6. Checking and conducting site test of materials delivered to site

Introduction: As Commis in Indian Cuisine, he/ she holds an entry-level position in a professional kitchen specializing in Indian cuisine. Their primary responsibilities revolve around preparing and cooking Indian dishes. Job description: Food Preparation : A Commis in Indian Cuisine is responsible for preparing ingredients according to recipes and menu specifications. Cooking : They will be cooking Indian dishes such as curries, tandoori dishes, biryanis and bread (naan, roti, etc.). Station Maintenance : Keeping their workstation clean, organized and stocked with necessary ingredients and equipment as essential. This includes maintaining proper hygiene and sanitation standards. Assisting Senior Chefs : Commis may assist higher-level chefs in tasks such as receiving deliveries, storing ingredients properly and ensuring kitchen equipment is in working order. Learning and Development : This role often serves as a learning opportunity for individuals aspiring to become professional chefs. Commis should be eager to learn about Indian cuisine, techniques and kitchen operations. Following Recipes : Following recipes accurately is crucial for maintaining consistency in dishes. Commis should pay attention to details and ensure that dishes meet the restaurants quality standards. Adhering to Safety Standards : Following health and safety regulations is paramount in any kitchen environment. Commis should be aware of food safety protocols, including proper food storage, handling and sanitation practices. Communication : Effective communication within the kitchen team is essential for smooth operations. Commis should be able to communicate with other team members and follow instructions from senior chefs. Flexibility : Being flexible and adaptable to changing kitchen demands is important. Commis may be required to work in various stations and assist with different tasks as needed. Overall, a Commis in Indian Cuisine plays a vital role in supporting the kitchen team in preparing and cooking authentic Indian dishes while learning and developing culinary skills under able guidance. Skill sets we require: 2+ years work experience in Indian Cuisine. Good knowledge in Indian Cuisine and interpersonal skills Qualification: Diploma / Degree in Hotel Management. Craft Course in Food Production.

Team leader - Engineering is responsible to assist in the smooth and efficient running of the engineering department in support of all other operating departments. Job Description (a) To monitor fire Alarm / Life safety systems as necessary, to be fully informed of the system operation and to handle emergencies involving the systems. (b) Directing & Preforming maintenance activities in the guest room like plunging toilets, unclogging drains, repairing all types of hardware, electrical equipment including lamps, air conditioners / HVAC and AC ducts. (c) Check for new maintenance requests from the PMS ( Property Management System ) and update remarks once the task is completed. Update the maintenance work order form / Job card and file them. (d) Respond and attend to guest repair requests. Test, troubleshoot and perform basic repair on all types of equipment. Evaluates systems or facilities to determine maintenance or repairs that need to be performed. (e) Responsible to maintain the PM database and works with all team members to improve PM checklists on equipment. (f) Identify capital projects to improve production efficiencies, reduce material loss, improve quality, safety, housekeeping, GMP and other related KPI s. (g) Ensures work areas / the maintenance department is kept clean, tidy and in safe working condition at all times. All team members are responsible for minimizing both the Environmental and Health & Safety effects of the work that they perform (h) Performs other duties as assigned by engineering manager. (i) Ensure proper records are kept relating to all plant and equipment for the hotel including repair and service records. Ensure the proper use and periodic maintenance of all equipment.

1. Job Role To increase customer satisfaction by providing efficient and effective billing procedure and cashiering in accordance with the standards of Evolve Back Resorts. 2. Job Descriptions (a) Guest Satisfaction: Meets and exceeds customer expectations by ensuring the excellent service and teamwork. (b) Service Standard: Provides prompt, courteous service by bussing, serving, and setting tables. (c) Upkeep of the area: Monitor and Upkeep all the F&B outlets. Coordinate with housekeeping for maintaining the cleanliness. (d) Team Work: Maintains a favourable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate to achieve the goal. (e) Upselling: Increasing the outlet revenue by consistent upselling. (f) Book keeping: Maintaining all the department documents. (g) Communication : Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.

Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish. Job Description (a) Comply with the conditions of the food hygiene policies. (b) Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model. (D) Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. (e) Control food stock and food cost in his section/kitchen. (f) Cook food and prepare top-quality menu items in a timely manner. (g) Communicate assistance needed during busy periods. (h) Ensure that mise en place for food preparation is completed in your section. (i) Keep up to date with the new products, recipes and preparation techniques (J) Ensure the proper sanitation and cleanliness of surfaces and storage containers. (k) Ensure constant innovation in preparation and presentation. (l) Operate kitchen equipment safely and responsibly. (m) Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. (n) Responsible to maintain food logs. (o) Support the Demi Chef de Partie or Commis II in the daily operation and work.

1. Stores in charge: taking care of inward and outward items and maintaining inventory 2. Quotations: Taking quotations from at least 3 vendors. Negotiating with the vendors for best quote 3. Materials delivery: making sure that the materials are delivered on time and as per the specifications. This involves checking of availability of materials, meticulous following up with vendors. 4. Sourcing of Materials required for projects and operations 5. Preparing payment statements related to vendors and sending the same to finance team for payment 6. Making sure the payments to the vendors are in stipulated time 7. Raising Purchase order requests 8. Reconciliation of materials periodically

Job Role. Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish. Job Description (a) Comply with the conditions of the food hygiene policies. (b) Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model. (D) Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. (e) Control food stock and food cost in his section/kitchen. (f) Cook food and prepare top-quality menu items in a timely manner. (g) Communicate assistance needed during busy periods. (h) Ensure that mise en place for food preparation is completed in your section. (i) Keep up to date with the new products, recipes and preparation techniques (J) Ensure the proper sanitation and cleanliness of surfaces and storage containers. (k) Ensure constant innovation in preparation and presentation. (l) Operate kitchen equipment safely and responsibly. (m) Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. (n) Responsible to maintain food logs. (o) Support the Demi Chef de Partie or Commis II in the daily operation and work.

Job role. To maximize guest satisfaction by providing neat and clean guest rooms in accordance with the standards of Kuruba safari Lodge Job description a. Insures guest satisfaction by cleaning guest rooms daily according to operational policies and standards. 1) Removes soiled bed and bath linens and replaces with clean linens as required 2) Removes accumulated trash and debris from room as required 3) Cleans bathroom, Dusts all surfaces, Vacuums room as required 4) Replenishes promotional materials, literature and room amenities 5) Reports maintenance requests and replacement orders 6) Turns in articles left in rooms to Housekeeping office for "Lost and Found" handling 7) Leaves all customer belongings in stay over rooms unless they have been discarded in the trash b. Maximizes job efficiency and neat, orderly appearance by maintaining supply kit and cleaning kit 1) Stocks supply cart correctly Replaces cleaner bag daily c. Ensures quality and quantity of the contents of the linen closet by organizing and cleaning it 1) Checks stock daily 2)Notifies Housekeeping Manager immediately if any stock shortages exist Pulls any damaged d.Ensures safety and maximum security 1.Reports all "Do Not Disturb" or bolted door rooms to Housekeeping department at the specified time e. Adheres to resort policies and procedures 1) Attends work on time as scheduled 2) Follows resort grooming and dress standards 3) Minimizes safety hazards by following all safety rules and procedures 3.Abilities & skills : Should be diplomatic, calm, detail oriented, safety minded, team player, honest and trustworthy. Should be flexible to work in shifts.

1. Job Role - To be responsible for managing all F&B operations and for delivering an excellent guest experience. To be able to forecast, plan and manage all F&B outlets, staff and finance and to maximize sales and revenue through customer satisfaction and employee engagement. 2. Job Descriptions - (a) Guest Satisfaction: Assuring the guest satisfaction and maximization of GSTSs score by surpassing guest expectation by doing effective complain handling and proper service recovery. (b) Service Standard: Preserve excellent levels of external and internal guest services. Identify customer needs and respond proactively to all of their concerns (c) Innovations: Monitor industry trends and makes recommendations to improve competitive status of the outlet. (d) Menu Planning: Liaise with head chef and kitchen to ensure efficient operation of the kitchen and quality menus are designed to suit the business and achieve budgeted food cost, oversee the planning and implementation of menus and wine lists. (e) Employee satisfaction: Utilize leadership skills and motivational techniques in order to maximize employee productivity and satisfaction of direct reports. (f) Leadership: To lead team by recruiting, training, appraising talented personnel. (g) Coordination: coordinate and follow up with other departments for the effective operations and to achieve the departmental goals (h) Communication : Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. (i) Cost Control : Breakage/Pilferage control by implementing the best practices. (j) Revenue Management: Achieve revenue and profit goals by developing and implementing strategies to increase revenue. To establish, targets, KPI (Key process Indicators), schedules, policies and Procedures (k) Compliance of policies: Comply with all health and safety regulations.

1. Job Role. The role holder is responsible for managing the Resort s training function, including developing a complement of qualified departmental trainers and establishes a hotel system for generating training data and evaluating results. 2. Job Description (a) Analysis Training Needs. Identify the training needs of the resorts in general and individual departments, and develop strategies which address needs, presenting in the form of a Training Business Plan for the respective General Manager / Area General Manager and Vice Present for review. (b) Ensuring effective training programs are in place for the following . (i) New Employee Orientation (ii) Train the Trainer (iii) Customer Service Training (iv) Technical job specific training (through certification of departmental standards/SOPs) (v) Supervisory Skills Training (vi) Management Development (vii) Fire, Life and Safety Training (viii) Selling / Up-selling Skills (ix) Employee retraining / Refreshers sessions (c) Monitoring Performance. Monitor the progress of the Training Business Plan for each department to ensure that the training objectives are being achieved. (d) Internal Customer Satisfaction (i) Total Training Days delivered for the unit. Cumulative training days per person in a year target 8 days per person. (ii) SOP implementation with 100% compliance. (e) Conducting Audits. (iii) Number of Audits conducted personally. Should not be less than 4 audits. (iv) Closure of Audit findings within one week of Audit (for all audits). No repeat findings. (v) Measurement of Training Effectiveness on business results. (f) Documentation & Record maintenance. i) Maintains training records ii) Establish a training library of books, videos, journals and audio visual materials to assist trainers in their training programs and for staff s personal development. (g) Training Module Creation. Design, produce and implement training modules which meet specific departmental needs in conjunction with Department Heads, ensuring that training session plans are structured and that training is effective. (h) Departmental Training & Briefing. i) Attend departmental training session/ briefing and critique performance. Monitor scores of NPS/Monkey Survey Scores/TA Feedbacks/ Budgets / Achievements etc of the respective department. ii) Assist Departmental Trainer in preparing and conducting departmental training & assess accordingly. (i) Financial Responsibilities. i) Assists in co-ordinating the preparation of the departmental annual budget. iii) Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget iii) Assists in the preparation of the Resort strategic plan, goals program, and Training Departmental Budget (j) Occupational Health and Safety Responsibilities. i) Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same ii) Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures iii) Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly iv) Initiate action to correct a hazardous situation and notify supervisors of potential dangers v) Log security incidents and accidents in accordance with hotel requirements. (k) Managing Training Budgets. Participates in the development of the Training budget as required. Manages budget in alignment with Human Resources and property financial goals. Manages department controllable expenses to achieve or exceed budgeted goals.

1. Job Role : Ensure smooth operations of the engineering and maintenance department within stipulated budgets for power, fuel, light, maintenance of the equipment and machinery. Liaison with external licensing agencies with regard to engineering and maintenance. 2. Job Description: (a) Scope of work: Coordinate with chief engineer and complete the pending work order, predictive maintenance, preventive maintenance, training of team members, arrange for routine maintenance of rooms, lobbies and all facilities as per the schedule plan. (b) Cost Control: Implement new ideas to reduce the operating cost and conserve energy in all means. Maintain budgets, expenses, department documents and activity logs. (c) Communication: Manage good relationship with contractors and service providers. (d) Plan & Action: Closely work with chief engineer and provide assistance in renovations and construction works. Act fast to resolve emergency issues and safety concern. Inspect resort regularly to ensure it will meet safety and standards. (e) Training: Provide training to staff on supplies, inventory, maintenance and ordering procedures. Train staff on maintenance procedures and in turn gets assistance in repairs if needed. (f) Respond to all guests maintenance needs promptly and ensure guests receive professional, efficient, prompt and courteous service to hotel standards. (g) Maintain the physical appearance and operational efficiency of the hotel including physical, mechanical, electrical, plumbing etc. Installation & maintenance of all equipment related to HVAC, DG Sets , Water treatment, Fire Safety etc. (h) Ensure proper records are maintained which is related all plant and equipment of the hotel including repair and service records. Ensure the proper use and periodic maintenance of all equipment.

1. Job Role To provide quality service to guest in accordance with the standard of Evolve Back by supervising the services of guests by outlet personnel. 2. Job Descriptions (a) Guest Satisfaction: Meets and exceeds customer expectations by ensuring excellent service and teamwork. (b) Service Standard: Provides prompt, courteous service by bussing, serving, and setting tables. (c) Upkeep of the area: Monitor and Upkeep all the F&B outlets. Coordinate with housekeeping to maintain the cleanliness. (d) Team Work: Maintains a favourable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate to achieve the goal. (e) Upselling: Increasing the outlet revenue by consistent upselling. (f) Book keeping: Maintaining all the department documents (Daily cover register, Logbooks, IOC). (g) Communication : Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. (h) Cost Control : Reduce the breakages by implementing the correct practices. (i) Stock Taking : Conduct the monthly CCG inventory with timely indenting.

Responsible for delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Job Description (a) Food Preparation to meet the standard and quality set by the restaurant (i) Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. (ii) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. (b) Coordination & Smooth Functioning of the Department (i) Coordinates daily tasks with the Sous Chef. (ii) Responsible to supervise junior chefs or commis. (c) Planning and executing daily Production as the Menu Standards (i) Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. (ii) Ensure that the production, preparation and presentation of food are of the highest quality at all times. (d) Maintains Guest Satisfaction, Operation Standard, Cost and hygiene standards at all time (i) Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. (ii) Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. (e) Menu Knowledge, Production and Presentation standards (i) Full awareness of all menu items, their recipes, methods of production and presentation standards. (ii) Follows good preservation standards for the proper handling of all food products at the right temperature. (f) Safe Operation and Maintenance of Equipments (i) Operate and maintain all department equipment and reporting of malfunctioning. (ii) Ensure effective communication between staff by maintaining a secure and friendly working environment. (g) Inter-departmental working relationships (i) Establishing and maintaining effective inter-departmental working relationships. (h) Contribute in Operational Excellence (i) Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. (ii) Personally responsible for hygiene, safety and correct use of equipment and utensils. (iii) Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. (iv) Checks periodically expiry dates and proper storage of food items in the section. (v) Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. (i) Personal Responsibilities (i) Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. (k) Daily feedback collection and reporting of issues as they arise. (l) Assess quality control and adhere to hotels service standards.

1. Job Role To assist the Assistant Restaurant Manager, maximize customer satisfaction and profitability by ensuring that food and beverage service is provided in accordance with the standard of Evolve Back Resorts. 2. Job Descriptions (a) Guest Satisfaction: Meets and exceeds customer expectations by ensuring the excellent service and teamwork. (b) Service Standard: Assures high quality of service and product and maximizes the profitability of the operation by assisting the assistant restaurant manager in managing the outlet in accordance with Evolve Back Resorts. (c) Upkeep of the area: Monitor and Upkeep all the F&B outlets. Coordinate with housekeeping for maintaining the cleanliness. (d) Team Work: Maintains a favourable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate to achieve the goal. (e) Team Motivation: To ensure the team is motivated and result oriented. (f) Book keeping: Maintaining all the department documents (ISO records, log books, / IOC, cover register, briefing registers, IRD order taking register). (g) Communication : Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. (h) Cost Control : Reduce the breakages by implementing the correct practices. (i) Stock Taking : Conduct the monthly CCG inventory with timely indenting. (J) Training: To identify the training needs and imparting them consistently.

Responsible for delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Job Description (a) Food Preparation to meet the standard and quality set by the restaurant (i) Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. (ii) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. (b) Coordination & Smooth Functioning of the Department (i) Coordinates daily tasks with the Sous Chef. (ii) Responsible to supervise junior chefs or commis. (c) Planning and executing daily Production as the Menu Standards (i) Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. (ii) Ensure that the production, preparation and presentation of food are of the highest quality at all times. (d) Maintains Guest Satisfaction, Operation Standard, Cost and hygiene standards at all time (i) Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. (ii) Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. (e) Menu Knowledge, Production and Presentation standards (i) Full awareness of all menu items, their recipes, methods of production and presentation standards. (ii) Follows good preservation standards for the proper handling of all food products at the right temperature. (f) Safe Operation and Maintenance of Equipments (i) Operate and maintain all department equipment and reporting of malfunctioning. (ii) Ensure effective communication between staff by maintaining a secure and friendly working environment. (g) Inter-departmental working relationships (i) Establishing and maintaining effective inter-departmental working relationships. (h) Contribute in Operational Excellence (i) Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. (ii) Personally responsible for hygiene, safety and correct use of equipment and utensils. (iii) Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. (iv) Checks periodically expiry dates and proper storage of food items in the section. (v) Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. (i) Personal Responsibilities (i) Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. (k) Daily feedback collection and reporting of issues as they arise. (l) Assess quality control and adhere to hotels service standards.

1. Job Role Responsible for the proper operation and maintenance of all machinery, equipment and engineering facilities. Also, to ensure that there is no breakdown of the engineering systems and inspect the working condition of equipment and engineering systems and ensure that all standards are maintained on regular basis. 2. Job Description (a) Scope of work: Complete interdepartmental job orders execution and allocation of technician Control on departmental staff discipline follow and Practice the Company Policy, Procedures, Philosophy. (b) Work Schedule: Plan and execute for routine maintenance in resort rooms, lobbies and all facilities of the resort as per schedule. (a) Cost Control: Implement new ideas to reduce the operating costs and conserve energy in all means. Maintain budgets, expenses, department documents and activity logs. (c) Communication : Manage good relationship with contractors and service providers. (d) Respond to all guests maintenance needs promptly and ensure guests receive professional, efficient prompt and courteous service to hotel standards. (e) Ensure proper records are kept relating to all plant and equipment for the hotel including repair and service records. Ensure the proper use and periodic maintenance of all equipment s. Maintain history card for all the plant equipment. (f) To keep superior informed of all the activities and incidence in the engineering department. (g) Verify and check the quality of engineering goods procured by the purchase department. (h) To obtain a thorough knowledge of firefighting appliances and respond to emergencies in a timely manner. (i) Prepare reports, maintain inventories, and keep accurate records, order equipment and supplies. Ensure correct maintenance of all equipment in conjunction with the other user departments. (j) Provide supervision and leadership to colleagues within his area of the technical services department.

Halwai is responsible for overseeing the preparation and presentation of Indian sweets and snacks, ensuring quality and consistency in the kitchen. Job Descriptions :- Menu Development :- Collaborate with the Executive Chef to develop and refine the menu for sweets and chaats, incorporating seasonal ingredients and traditional recipes. Preparation of Sweets :- Prepare a variety of traditional Indian sweets, ensuring consistency in flavor, texture, and presentation. Preparation of Chaat :- Create popular chaat items like samosas, pani puri, bhel puri, etc.., focusing on authentic flavors and innovative presentations. Quality Assurance :- Conduct regular quality checks on all sweets and chaats to ensure they meet the establishments standards for taste and hygiene. Ingredient Management :- Manage and oversee the sourcing and inventory of ingredients, ensuring freshness and quality. Team Leadership :- Train and supervise junior staff, providing guidance on techniques and presentation standards. Hygiene and Safety Compliance :- Ensure all food safety and hygiene regulations are strictly followed in the kitchen. Cost Control :- Assist in managing food costs by minimizing waste and optimizing ingredient usage. Customer Interaction :- Engage with customers when necessary, taking feedback and ensuring satisfaction with the products. Innovation :- Experiment with new recipes and techniques, introducing seasonal or themed offerings to the menu. Skills and Qualifications:- Culinary Expertise : In-depth knowledge of Indian sweets and snacks, with minimum 5+ years experience in a high-volume kitchen. Leadership Skills : Ability to lead and motivate a team while fostering a positive working environment. Creativity : Innovative approach to developing new recipes and presentations. Attention to Detail : Strong focus on quality, presentation, and consistency in all dishes prepared. Time Management : Efficient in managing time and prioritizing tasks in a fast-paced kitchen environment. Communication Skills : Effective verbal communication for teamwork and customer interaction.

1. Job Role Ensure smooth operations of the engineering and maintenance department within stipulated budgets for power, Fuel and light, also responsible for the proper maintenance of all machinery, equipment and engineering facilities. 2. Job Description (a) Scope of work: Coordinate with chief engineer and complete the pending work order, predictive maintenance, preventive maintenance, Training of staffs, supervisor and Executive to be discussed with department, arrange for routine maintenance in resort rooms, lobbies and all facilities as per schedule planned. (b) Cost Control: Implement new ideas to reduce the operating costs and conserve energy in all means. Maintain budgets, expenses, department documents and activity logs. (c) Communication: Manage good relationship with contractors and service providers. (d) Plan & Action: Closely work with chief engineer and provide assistance in renovations and construction works. Act fast to resolve emergency issues and safety concern. Inspect resort regularly to ensure it will meet safety and standards. (e) Training: Provide training to staff on supplies, inventory, maintenance and ordering procedures. Train staff on correct maintenance procedures and assists in repairs as needed. (f) Respond to all guests maintenance needs promptly and ensure guests receive professional, efficient prompt and courteous service to hotel standards. (g) Maintain the physical appearance and operational efficiency of the hotel including physical, mechanical, electrical, plumbing etc. Installation & maintenance of all equipment related to HVAC, DG Sets , Water treatment, Fire Safety etc. (h) Ensure proper records are kept relating to all plant and equipment for the hotel including repair and service records. Ensure the proper use and periodic maintenance of all equipment s. Maintain history card for all the plant equipment. (i) To keep Chief Engineer informed of all the activities and incidence in the engineering department. (j) Verify and check the quality of engineering goods procured by the purchase department. (k) To obtain a thorough knowledge of firefighting appliances and respond to emergencies in a timely manner. (l) Prepare reports, maintain inventories, and keep accurate records, order equipment and supplies. Ensure correct maintenance of all equipment in conjunction with the other user departments.

EXECUTIVE ACCOUNTS 1. Role a. Manage a set of accounting activities. b. Compliance with generally accepted accounting principles. c. Accounting and reporting activities. d. Manage the accounts payable and receivable function. e. Monthly closing of accounts. f. Will work closely with the Manager Finance (FC). 2. Duties & Responsibilities a. Primary I. Manage the monthly financial close process: Ensuring all costs are incurred properly in books, reviewing journal entries, account balance reconciliations and report preparation. II. Participate in the ongoing development: Establishment of accounting policies and procedures and overview and implementation of process and system changes III. Internal auditors: Ensure successful audit results and compliance. IV . Interacts at all levels: Submit the reports in time with efficient and accurate, month-end books closing activity and all internal management and financial reporting. V . Leveraging strengths of the finance team members: Providing clarity on the roles and responsibilities help them reach optimal individual and organizational goals and maintain proper grooming. b. Secondary I. Tax Returns: Make supporting reports for all statutory compliances and send them to corporate finance. (GSTR-1, GSTR3B, GSTR2A, TCS, TDS) . . 3. Requisites a. Personal I. Values & Ethics: This position requires the person to ensure utmost integrity, loyalty, cheerfulness, graciousness and knowledge. II. Punctuality: Punctuality shall be a very important requisite. The Executive shall be a role model for not only for the team, but to the whole Company. III. Grooming: The Executive should be well groomed . IV. Accessibility: The Executiv e must be easily accessible and his/her phone must be kept on permanently. V. Extra mile: Willingness to walk that extra mile wherever necessary. b. Professional I. Working knowledge: Should have a working knowledge of finance processes. II. Personal qualities of integrity: Being an extremely Credibility, and unwavering commitment to Organization s mission. III. Queries: Queries / requests received during any working day must be quickly attended to with highest service levels. IV. Processes: Implement & monitor processes of highest quality for all finance activities. V. Neutrality: Senior Executive shall be unbiased, but responsible to identify potential in the team, groom, train and mentor them to take up leadership roles. VI. Technology: Should be updated with backend related software. VII. Knowledge: Continuous acquisition of knowledge. 4. Expectations Should have strong leadership and supervisory skills, excellent communication, ability to work in a team environment and excellent problem solving and analytical skills.

Naturalist As a Naturalist you will be responsible for various tasks related to nature, including conducting nature walks, guiding guests on organizing bird-watching excursions, and providing information about plants and animals. The role requires a deep knowledge and passion for the natural environment, as well as excellent communication and interpersonal skills. Your responsibilities as Naturalist : Meet and greet guests on arrival as per brand standards. Plan and schedule itineraries. Conduct field trips to places of interest (resort experiences). Build engagement with guests by sharing stories/knowledge on local rituals, flora, fauna, festivals, culture, history etc. Research stories on natural history and environment. Build and maintain good rapport & liaison with Local officials / Forest Dept / local guides etc. Plan and facilitate daily, weekly and monthly events to encourage socialization, relaxation and recreation. Handle logistics to make the event possible, such as making phone calls, advertising, managing inventory and budgets, training and motivating volunteers or employees. Conduct and actively participate in the activities/events creating an upbeat, fun energetic environment. Conduct random audit checks on departmental functions/services/experiences to ensure quality of service. Ensures guest safety through constant situational awareness. Reporting medical concerns /observations/behavioral incidents. Skill sets we require: 2+ years work experience as a naturalist. Excellent knowledge of Flora and Fauna. Excellent communication and interpersonal skills 4*4 driving skill and Four Wheeler license is mandatory. Pedigree: Graduation in Science.

EXECUTIVE CONSERVATION Requirements: Qualification connected with the environment. Zealous about environment Experience in the area Willingness to travel Ability to research Spoken and written communication skill Duties and Responsibilities: Study and upgrade all sustainability activities at all establishments. Upgrade these activities to world standards. Research on sustainable actions for every area that the group is involved with. Implement new concepts, securing consensus of parties. Training respective departments of benefits of conservation Manage presence in social media and public forums regarding our best practices. Develop signature best practices and implement. Work on securing awards for the group and companies.