We are currently seeking highly motivated, self-driven, and results-oriented individuals with exceptional interpersonal, customer service, and bilingual communication skills in English and Nepali. The ideal candidate will possess an outgoing personality and be responsible for assisting in the efficient and seamless operation of the relevant areas, in alignment with Hyatt Hotels Corporation’s strategies and brand standards.

The successful applicant will be required to ensure the provision of excellent and consistent service to customers, while meeting the expectations of associates, guests, and owners.

Director of Sales

• The ideal candidate should possess a Bachelor’s degree or equivalent in Hospitality, Tourism, or Business Management.
• A minimum of two years of experience in a Director of Sales or Associate Director of Sales role in a larger operation is required.
• The successful applicant will be responsible for developing, implementing, maximizing, monitoring, and evaluating the hotel’s Sales Strategy, with a focus on achieving and exceeding forecasted revenue figures in Rooms, Food and Beverage, and all other revenue-generating departments.
• The individual will ensure that Sales activities are aligned with the Corporate Marketing Strategy and that Hotel Actions have been implemented as appropriate. The individual will also strategically analyze business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
• Additionally, the candidate will constantly monitor and evaluate local, national, and international market trends, as well as the competitor hotels’ sales initiatives, to ensure that the hotel’s marketing and sales remain competitive and cutting-edge. The individual will ensure that all sales proposals, collateral, digital tools, and other sales communications are in-line with the hotel’s and HI’s brand standards and up-to-date in terms of information.

Executive Chef

The ideal candidate should possess a university degree or diploma in Hospitality or Tourism management.

• A minimum of three years of experience as an Executive Chef or Executive Sous Chef in a larger operation, with a total of 12-15 years of culinary field experience in a hotel, is required.
• The candidate should have relevant knowledge in International cuisine, such as European, Italian, Indian, Mediterranean, and Asian cuisines.
• The individual must have comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Good computer skills in MS Office, and Recipe Maintenance Systems, are preferred.
• Additionally, the candidate should possess good practical, operational, and adequate administrative skills, with a flair for creativity.