Company Description We suggest you enter details here. Role Description This is a full-time on-site role for an Assistant Restaurant Manager located in Mumbai, India. The Assistant Restaurant Manager will be responsible for ensuring customer satisfaction, providing excellent customer service, hiring and training staff, effective communication, and overseeing food & beverage operations. Qualifications Customer Satisfaction and Customer Service skills Hiring skills Communication skills Food & Beverage knowledge Experience in the hospitality industry Strong leadership and problem-solving skills Ability to work in a fast-paced environment Previous experience in a managerial role
Responsibilities Expansion & Strategic Partnerships Lead expansion initiatives in India, the US, and the UAE. Identify, negotiate, and secure partnerships with multi-brand outlets (MBOs), boutiques, and relevant retail partners. Develop long-term strategic alliances to strengthen brand presence and market penetration. Conduct market research to evaluate new regions, potential collaborators, and growth opportunities. 2. Pop-Up Shows & Event Coordination Plan and execute pop-up events with hosts, collaborators, and stockists. Manage end-to-end coordination including planning, inventory selection, logistics, and event reporting. Build relationships with hosts/stockists to drive attendance and brand visibility. 3. Stockist & Order Management Oversee order flow with stockists and coordinate with production to ensure timely and accurate deliveries. Address issues related to pricing, product availability, delays, or order discrepancies. Track inventory movement, returns, swaps, and replenishment cycles for each stockist. 4. Accounts & Reconciliation Ensure accounts are accurately tallied with each stockist monthly or as per cycle. Coordinate with the finance team for payments, credit notes, invoices, and settlement queries. Maintain clear records of commissions, sell-through reports, and payout schedules. 5. Sales & Performance Tracking Monitor stockist performance through sell-through data, sales reports, and category-wise performance. Provide insights to design and production teams to guide future collections and market-specific demand. Suggest product mixes, reorder strategies, and seasonal requirements based on sales patterns. 6. Brand Representation & Relationship Management Serve as the key point of contact for all partner stores and hosts. Maintain strong relationships to ensure consistent brand positioning and high partner satisfaction. Ensure brand guidelines are followed across partner stores, events, and online listings. 7. Cross-Functional Coordination Work closely with production, marketing, design, and operations to align business goals. Coordinate imagery, product details, pricing, and marketing collaterals needed by stockists. Support marketing with campaign insights, event requirements, and stockist promotion strategies. 8. Process Improvement & Reporting Optimize internal processes for order flow, reporting, partner communication, and logistics. Prepare weekly and monthly business reports covering partnerships, sales, events, and pipeline updates. Identify bottlenecks and propose solutions to improve efficiency across business operations.
Position: Captain (Bar/Restaurant) Department: F&B Service Location: Mumbai Reports To: Restaurant Manager / F&B Supervisor Job Summary: The Captain is responsible for supervising and coordinating the activities of the service staff to ensure smooth operations in the bar/restaurant. The role involves maintaining service standards, ensuring guest satisfaction, and managing daily floor operations effectively. Key Responsibilities: Supervise and coordinate activities of the service team to ensure efficient and professional service. Greet guests, take orders when required, and ensure all guest needs are met promptly. Maintain coordination between the service team and kitchen/bar for timely order delivery. Ensure proper table setup, cleanliness, and adherence to service standards. Train and guide new service staff on menu knowledge, service sequence, and guest handling. Handle guest complaints or feedback in a courteous and solution-oriented manner. Monitor stock levels of cutlery, crockery, and service equipment; report shortages to the manager. Ensure billing accuracy and coordinate with the cashier for smooth settlement. Maintain hygiene, grooming, and appearance standards of all team members. Support in achieving daily sales targets and promote upselling of food and beverages. Requirements: Minimum 2–3 years of experience as a Captain or Senior Steward in a bar or restaurant setup. Strong communication and interpersonal skills. Knowledge of food and beverage service standards and bar operations. Ability to lead, motivate, and train a team. Flexibility to work in shifts, weekends, and holidays. Diploma/Degree in Hotel Management preferred.
Job Description – Bartender Key Responsibilities 1. Beverage Preparation Prepare and serve cocktails, mocktails, spirits, beer, wine, and specialty drinks Follow standard recipes and presentation guidelines Suggest drinks and upsell premium products Ensure accurate portion control and consistency in taste 2. Customer Service Greet guests with a friendly and professional attitude Take orders and provide menu recommendations Handle guest queries and resolve minor complaints Build rapport with guests to enhance their bar experience 3. Bar Operations Set up and close the bar daily Maintain stock of liquor, mixers, garnishes, and glassware Keep the bar clean, organized, and properly sanitized Follow opening/closing checklists and operational procedures 4. Cash Handling Process payments accurately (cash, card, POS system) Manage tabs for dine-in guests Ensure proper billing and avoid discrepancies 5. Safety & Compliance Follow alcohol service laws and responsible service guidelines Check IDs to ensure legal drinking age compliance Maintain hygiene standards (HACCP and local food safety rules) Report any equipment issues, breakages, or incidents 6. Inventory & Stock Management Assist with stock counts and ordering Track usage and minimize waste Ensure proper storage of beverages Education Requirements Minimum: High School Diploma / 10+2 Preferred: Certification in Bartending , Mixology , or Hospitality Training in Responsible Alcohol Service (if applicable) Experience Requirements Entry-Level Restaurants: 1 - 2 year bartending or F&B experience Freshers with strong communication skills and training may qualify Mid/High-End Restaurants: 1–3 years experience as a Bartender Cocktail-making and mixology experience required Experience using POS and bar equipment Skills & Competencies Strong mixology and drink knowledge Excellent communication and guest service skills Ability to work under pressure and multitask Good memory and attention to detail Knowledge of alcohol regulations and safety procedures Clean, professional, and well-groomed appearance Teamwork and time management Additional Requirements Willingness to work late hours, weekends, and holidays Physical stamina to stand long periods Ability to lift beverage cases and bar supplies