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Hospitality & Travel Practice
Hospitality hiring is judged on guest-facing behaviour as much as on skill, and behaviour does not survive a CV. Grooming, language, composure under pressure and service instinct are visible in a ten-minute conversation and invisible on paper, which is why every hospitality profile we submit has been spoken to, not just read.
How We Work This Sector
The practice covers hotels and resorts across star categories, standalone restaurants and bars, QSR and cloud-kitchen chains, catering and institutional food services, clubs, travel agencies and OTAs, and aviation ground and airport services. Property category changes the screen entirely: a five-star front office hire is assessed on brand standards and PMS depth, a QSR store manager on throughput, order accuracy and shift scheduling.
Property location also dictates the pool. Resort and leisure destinations — Goa, Udaipur, Jaipur, Kerala, the hills — cannot be staffed locally at scale, so hospitality hiring there always involves relocation with accommodation, and we screen accordingly rather than discovering it at offer stage.
Hiring Reality Check
Roles We Fill
Permanent, contract, executive search and bulk hiring are all available within this practice.
Front office managers and executives, guest relations, reservations, housekeeping executives and managers, laundry and linen
Restaurant and outlet managers, F&B service captains and stewards, bar managers and bartenders, banquet operations, room service
Executive chefs, sous chefs, chef de partie and commis by cuisine, bakery and pastry, kitchen stewarding, central kitchen production
Store and restaurant general managers, shift managers, cloud-kitchen operations, area and cluster managers, delivery operations
Hotel and corporate sales, MICE and banquet sales, revenue managers, e-commerce and OTA distribution, digital and brand marketing
Travel consultants and holiday advisors, visa and documentation, corporate travel desks, destination and operations managers, OTA support
Ground staff and customer service agents, ramp and baggage operations, lounge services, cargo handling, airport retail and F&B
General managers, hotel managers, cluster GMs, directors of operations, engineering and maintenance, hotel HR and training (via executive search for senior roles)
How We Screen
Grooming and presentation, spoken English and a second language, guest-complaint handling with a real example, composure under pressure, and willingness to work split and rotational shifts
PMS platforms (Opera, IDS), POS systems, GDS for travel roles (Amadeus, Galileo, Sabre), IATA certification, HACCP and FSSAI food-safety training, hotel management diploma or degree from a recognised institute
Star category claimed but never worked in, cuisine specialisation that does not match the kitchens on the CV, and relocation agreed without asking about accommodation
The Hard Parts
We would rather tell you where a mandate is genuinely difficult than run a search that quietly stalls.
A property in Goa, Udaipur or Munnar needs people who will live on or near site. That means accommodation, food and a relocation conversation held honestly at screening. We source from hotel management institutes and from candidates already working in leisure destinations, who have accepted that life.
Split shifts, late closes and six-day weeks are the reality, and candidates who have only worked corporate hours leave quickly. We screen explicitly on shift history, which is a better predictor of retention in this sector than any skill test.
Peak season, wedding season and conference calendars need 30–50% more staff for a defined window. We run those as contract staffing on our payroll so the property is not carrying off-season cost.
A continental sous chef is not an Indian sous chef. Chef mandates are run on cuisine specialisation, kitchen brigade size and a trial or tasting, plus references from previous kitchens — the only check in this sector that reliably predicts performance.
Talent Geography
We recruit pan-India, but we tell you up front which market a role is realistically filled from.
Largest market for luxury hotels, banqueting and corporate travel; deep front office and F&B pool across Delhi, Gurugram and Aerocity.
Hiring in this marketFive-star and luxury depth, standalone fine dining, OTA and travel head offices, and the strongest revenue-management talent.
Hiring in this marketBusiness hotels, QSR and cloud-kitchen expansion, and the fastest-growing restaurant markets in the country.
Hiring in this marketLeisure and resort markets — staffed almost entirely through relocation with accommodation provided.
Hiring in this marketMajor supply market for hospitality talent nationally and for cruise and overseas placements; strong institute pipeline.
Hiring in this marketBusiness hotels and a large catering and institutional food services market.
Hiring in this marketRole Briefs
Indicative salary bands, realistic timelines and the checklist we screen on, role by role.
Engagement Models
Permanent staffing services for employers across India.
How it worksContract and temporary staffing across India with payroll, PF, ESIC and statutory compliance held by us.
How it worksRetained executive search for CXO, VP and functional-head roles across India.
How it worksRecruitment process outsourcing in India.
How it worksVolume hiring and campus recruitment across India — 50 to 500+ positions with walk-in drives, assessments, venue and logistics coordination, offer roll-out and joining follow-up.
How it worksThird-party payroll outsourcing and statutory compliance in India — PF, ESIC, professional tax, monthly challans, wage registers and audit-ready records for your contractual workforce.
How it worksFAQs
Yes — pre-opening staffing is a specific skill and we plan it backwards from the soft-launch date. Department heads come first so they can select their own teams, then service and kitchen staff timed to training and trial service. For resort locations we build the accommodation and relocation conversation into screening from day one.
Yes. Chef mandates are run on cuisine specialisation, brigade size handled, covers per service and kitchen type, with a trial or tasting arranged as part of selection and references taken from previous kitchens. A generic 'chef' search in this sector produces nothing useful.
Yes, and it is a large part of what we do in this sector. We source from hotel management institutes and from candidates already working in leisure destinations, and we are explicit at screening about accommodation, food, distance from the nearest town and the realities of the posting — which is what prevents the joining drop-off that otherwise plagues resort hiring.
Yes. Travel consultants, visa and documentation teams, corporate travel desks, OTA support and airport ground and lounge services are all part of the practice. GDS proficiency, IATA certification and rotational shift willingness are verified at screening, and airport roles are screened additionally for background-check and badging eligibility.
Something not covered here? Email info@recruitmentconsultant.co.in with the role and we will come back with a realistic timeline.
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Visit the practiceSend us the job description and get a screened shortlist within 48 working hours. No obligation, no upfront fee, and a 90-day replacement guarantee on every permanent placement.
