Key Responsibilities: Oversee daily operations of banquet events and functions Coordinate with clients, kitchen, and service teams to ensure smooth event execution Manage banquet staff scheduling, training, and performance Maintain high standards of guest service and satisfaction Handle client queries, bookings, and event planning Ensure setup and cleanliness of banquet hall before and after events Control inventory and coordinate with vendors for event needs Requirements: Minimum 2–3 years of experience in banquet or hospitality management Strong communication, leadership, and problem-solving skills Ability to multitask and work under pressure Flexibility with shifts and event hours
Key Responsibilities:Assist in preparing Indian dishes (curries, tandoor, gravies, snacks, etc.) Follow recipes and presentation standards. Maintain cleanliness and hygiene in the kitchen. Support Commi I and senior chefs in prep and service. Store ingredients properly and reduce wastage. Follow food safety and hygiene regulations. 🔹 Requirements:1+ year of experience in Indian cooking. Basic knowledge of Indian spices and cooking methods. Team player with a willingness to learn. Physically fit to stand for long hours.
Looking Candiadtes from Badlapur only or Nearby Job Profile: Outlet Incharge (Restaurant and F&B) An Outlet Incharge is responsible for managing the day-to-day operations of a restaurant or food & beverage outlet. They ensure smooth service, maintain high standards of food quality and customer satisfaction, and lead the team to achieve business goals. Roles and Responsibilities:1. Daily Operations: Oversee all activities in the outlet to ensure smooth and efficient operations. Maintain cleanliness, hygiene, and safety in the outlet at all times. 2. Customer Service: Greet customers, handle complaints, and ensure excellent service. Monitor guest feedback and take necessary steps to improve their experience. 3. Team Management: Supervise, train, and guide staff to deliver high-quality service. Prepare work schedules and assign duties to team members. 4. Sales and Targets: Plan and implement strategies to achieve sales and revenue goals. Promote upselling and suggestive selling techniques among the team. 5. Inventory and Stock Management: Monitor stock levels of food, beverages, and supplies. Order necessary items and ensure proper storage to avoid wastage. 6. Quality Control: Ensure food and drinks meet the outlet’s quality and presentation standards. Conduct regular checks to maintain consistency. 7. Cash Handling: Oversee billing and payment processes to ensure accuracy. Reconcile daily sales and prepare reports for management. 8. Coordination: Work closely with the kitchen and bar team to ensure timely order delivery. Communicate with suppliers and vendors for seamless operations. 9. Training and Development: Train new employees and conduct regular briefings for the team. Encourage staff to improve their skills and grow professionally. 10. Reporting and Documentation: Maintain records of sales, expenses, and inventory. Prepare performance and progress reports for senior management. Duties as assigned: · Perform any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel. Skills and Qualifications:Previous experience in restaurant or F&B management. Good leadership and team management skills. Strong problem-solving and decision-making abilities. Excellent communication and customer service skills. Knowledge of inventory management and cash handling procedures. This role ensures the outlet operates smoothly, customers are satisfied, and the team performs effectively to meet business objectives. Location: Badlapur(Thane district) Role: Outlet Incharge Industry Type: Hotels & Restaurants Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: Front office and Guest Services Important Note: The individual should be flexible and willing to work at any of our outlet branches as required. Perks: Travelling and accommodation will be provided from the company.
🍴 Food Provided | 🏠 Accommodation Available | 💰 Salary + Overtime + Tips Job Title: Indian Commi II (Restaurant)Job Summary: Looking for an Indian Commi II to assist in daily kitchen operations, food preparation, and maintaining hygiene standards. Candidate should have basic knowledge of Indian cooking and willingness to learn under senior chefs. Roles & Responsibilities: Assist in preparation and cooking of Indian dishes Follow recipes and instructions given by Commi I / Chef Maintain cleanliness and hygiene in kitchen Support in cutting, chopping, and mise-en-place work Ensure proper storage of ingredients Requirements: Minimum 6 months–1 year experience as Commi II/Helper in Indian kitchen Basic knowledge of Indian gravies, curries & tandoor preferred Team player with discipline and punctuality Perks & Benefits: Location: Badlapur (Thane District) Salary: ₹18,000 – ₹25,000 (Negotiable based on experience)
Indian Chef / Commi: Should know Indian gravies, curries, biryani, starters, breads etc. Tandoor Chef: Should be skilled in naan, roti, kebabs, tandoor items, BBQ. Chinese Chef: Should know wok, sauces, fried rice, noodles, soups, momos. Kitchen Helper / Utility: Cutting, chopping, cleaning, dishwashing, assisting chefs, maintaining hygiene. Food + Accommodation provided Location: Badlapur West Salary as per experience
Job Profile: Bartender Job Summary: A Bartender oversees bar operations, ensuring high-quality beverage service, excellent customer satisfaction, and efficient team management. They are responsible for preparing drinks, maintaining inventory, training junior bartenders, and creating a vibrant atmosphere for guests. 1. Customer Interaction: · Greet customers, take orders for drinks and snacks, and provide recommendations. · Serve beverages (alcoholic and non-alcoholic) and snacks with excellent customer service. · Ensure customers meet legal age requirements for alcohol consumption. 2. Beverage Preparation: · Mix cocktails and other drinks following standard recipes. · Serve wine, beer, and other beverages with proper presentation. · Innovate and suggest new drink options. 3. Bar Maintenance: · Keep the bar area clean, organized, and well-stocked. · Wash glassware, utensils, and maintain cleanliness in the work area. · Arrange bottles and glasses for attractive displays. 4. Inventory Management: · Monitor and maintain stock of liquor, mixers, and supplies. · Prepare stock statements and requisitions as required. 5. Guest Experience: · Assess customer preferences and offer suitable suggestions. · Handle guest complaints politely and ensure satisfaction. · Recognize when a customer has over-consumed and refuse service if needed. 6. Compliance and Safety: · Comply with food and beverage regulations. · Demonstrate knowledge of products, promotions, and bar menu items. 7. Team and Additional Duties: · Support bar operations during busy periods. · Perform other tasks assigned by management as needed. 8. Sustainability: Minimize wastage by implementing proper portion controls. Ensure eco-friendly practices, like recycling and energy-efficient equipment usage 9. Duties as assigned: · Perform any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel. Location: Badlapur (Thane District) Role: Barman/Bartender Industry Type: Hotels & Restaurants Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: F&B Service Important Note: The individual should be flexible and willing to work at any of our outlet branches as required. Perks: Travelling and accommodation will be provided from the company.
Job profile: Steward / Waiter (Restaurant) Job Summary A waiter is responsible for greeting customers, taking food and drink orders, serving meals, and ensuring a positive dining experience. They handle payments, maintain table cleanliness, and work with kitchen and bar staff to deliver efficient service. Strong customer service, communication, and multitasking skills are essential. Roles & Responsibilities Ø Greet guests as they arrive at the restaurant and escort them to their table. Ø Present menus to guests and answer questions about menu items and beverage selections. Ø Take guests' orders and transmit them to the kitchen or bar staff. Ø Serve food and beverages to guests, ensuring that each dish is presented correctly and in a timely manner. Ø Prepare bills and collect payment from guests. Ø Maintain a clean and well-organized dining area, including setting and clearing tables, and assisting with general cleaning and upkeep of the restaurant. Ø Handle guest complaints and resolve issues as needed. Ø Keep up-to-date with menu changes, promotions, and special offers. Ø Knowledge of all the equipment’s & electrical switches in restaurant area, the proper handling and usage of these. Ø Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area. Ø Cleans all spillage during mealtime and at closing. Ø Maintains excellent grooming standard at all times. Ø Perform any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel. Ø Help to do cutlery and Crockery Inventory Every month and handover to another staff. Candidate should be at least SSC/ HSC. Should have good communication in Hindi, Marathi and English. Location: Badlapur (Thane District) Role: Steward / Waiter / Waitress Industry Type: Hotels & Restaurants Department: Food, Beverage & Hospitality Employment Type: Full Time, Permanent Role Category: F&B Service Important Note: The individual should be flexible and willing to work at any of our outlet branches as required. Perks: Travelling and accommodation will be provided from the company.
Job Title: Operations Head Company: Amit Hospitality Location: Multiple Outlets (Restaurant / Bar / Banquet) Reports To: Director / Management Job Summary: The Operations Head will oversee and manage the overall functioning of all outlets under Amit Hospitality, including restaurants, bars, and banquet operations. The role focuses on maintaining high service standards, operational efficiency, cost control, and team performance while ensuring customer satisfaction and business growth. Key Responsibilities: • Supervise and monitor daily operations across all outlets. • Ensure consistent food quality, hygiene, and guest service standards. • Review daily sales, P&L reports, purchase, and inventory control. • Maintain coordination between kitchen, bar, service, and accounts departments. • Monitor staff attendance, grooming, discipline, and performance. • Handle customer feedback, complaints, and service recovery. • Ensure compliance with licenses, FLR, excise, and local authority norms. • Implement cost control, waste management, and process improvements. • Plan promotions, events, and new business strategies with management. • Conduct regular audits and meetings with outlet managers for performance review. Requirements: • Minimum 10 to 20 years of experience in hospitality operations (restaurant / bar / banquet). • Strong leadership, communication, and decision-making skills. • Ability to handle multiple outlets and large teams independently. • Sound knowledge of food & beverage operations, cost control, and vendor management. • Understanding of statutory compliance and safety standards. Qualification: • Graduate or Diploma in Hotel / Hospitality Management preferred.