We are looking for a friendly and motivated Junior Bartender to join our team at Botanee. The ideal candidate will assist in preparing and serving drinks, maintaining cleanliness at the bar, and ensuring a positive guest experience. You will learn from experienced bartenders and work in a fast-paced, dynamic environment. Key Responsibilities : 1. Drink Preparation and Service Assist bartenders in preparing and serving alcoholic and non-alcoholic beverages. Ensure all drink orders are made accurately and promptly. 2. Guest Interaction and Customer Service Greet and interact with guests in a friendly and professional manner. Provide exceptional customer service to ensure guest satisfaction. 3. Bar Cleanliness and Organization Maintain cleanliness of the bar area, including countertops, shelves, and tools. Ensure that glassware, utensils, and bar equipment are sanitized and properly stored. Restock bar supplies and ingredients as needed. 4. Inventory Monitoring and Replenishment Monitor the bar's inventory levels and inform senior bartenders when supplies need to be replenished. 5. Cash Handling and Payment Processing Assist in handling cash and processing payments when required. 6. Health, Safety, and Alcohol Service Standards Follow all health and safety regulations, including proper alcohol service standards. 7. Skill Development and Learning Learn new cocktail recipes and improve bartending skills under the guidance of senior staff. Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Day shift Monday to Friday Night shift Weekend availability Supplemental Pay: Performance bonus Ability to commute/relocate: Lachit Nagar, Guwahati, Assam: Reliably commute or planning to relocate before starting work (Preferred) Experience: Bartending: 1 year (Preferred) Work Location: In person

Key Responsibilities 1. Menu Development & Standardization Develop and innovate menus tailored to each outlet’s concept while maintaining brand identity. Standardize recipes, portion sizes, and presentation across all locations. Introduce seasonal and trend-based offerings regularly. 2. Multi-Outlet Culinary Oversight Supervise culinary operations across all existing and new outlets. Conduct regular visits and audits to ensure consistency in food quality and service. Coordinate with outlet chefs and kitchen managers to align on goals and execution. 3. Team Training & Development Train chefs and kitchen staff on recipes, techniques, and plating. Lead workshops, tastings, and skill development programs. Set performance benchmarks and mentor high-potential team members. 4. Quality Assurance & Compliance Monitor food preparation methods and maintain high standards of hygiene and safety. Ensure all outlets comply with local food safety regulations (e.g., FSSAI, HACCP). Implement and update kitchen SOPs regularly. 5. Cost Control & Procurement Optimize food costs through vendor negotiations and smart purchasing strategies. Work with the procurement team to ensure consistent supply of high-quality ingredients. Monitor inventory levels and reduce wastage across all kitchens. 6. New Outlet Support & Pre-Opening Operations Assist in kitchen layout planning and equipment procurement for new outlets. Recruit, train, and onboard culinary staff for new launches. Oversee soft launches and trial runs to ensure smooth execution. 7. Guest Experience & Feedback Review guest feedback related to food and take corrective actions where necessary. Collaborate with the front-of-house team to ensure a seamless dining experience. Qualifications & Skills Degree/Diploma in Culinary Arts or Hotel Management. 8+ years of culinary experience, with at least 3 years in a corporate or multi-unit leadership role. Strong background in diverse cuisines and modern cooking techniques. International exposure or experience working with global cuisines is a strong advantage. Excellent leadership, communication, and organizational skills. Proficiency in inventory management, food costing, and kitchen operations software. Certification in food safety and sanitation (FSSAI / HACCP) preferred. Job Type: Full-time Pay: ₹70,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Supplemental Pay: Yearly bonus Experience: Culinary: 7 years (Required) Work Location: In person

Key Responsibilities 1. Menu Development & Standardization Develop and innovate menus tailored to each outlet’s concept while maintaining brand identity. Standardize recipes, portion sizes, and presentation across all locations. Introduce seasonal and trend-based offerings regularly. 2. Multi-Outlet Culinary Oversight Supervise culinary operations across all existing and new outlets. Conduct regular visits and audits to ensure consistency in food quality and service. Coordinate with outlet chefs and kitchen managers to align on goals and execution. 3. Team Training & Development Train chefs and kitchen staff on recipes, techniques, and plating. Lead workshops, tastings, and skill development programs. Set performance benchmarks and mentor high-potential team members. 4. Quality Assurance & Compliance Monitor food preparation methods and maintain high standards of hygiene and safety. Ensure all outlets comply with local food safety regulations (e.g., FSSAI, HACCP). Implement and update kitchen SOPs regularly. 5. Cost Control & Procurement Optimize food costs through vendor negotiations and smart purchasing strategies. Work with the procurement team to ensure consistent supply of high-quality ingredients. Monitor inventory levels and reduce wastage across all kitchens. 6. New Outlet Support & Pre-Opening Operations Assist in kitchen layout planning and equipment procurement for new outlets. Recruit, train, and onboard culinary staff for new launches. Oversee soft launches and trial runs to ensure smooth execution. 7. Guest Experience & Feedback Review guest feedback related to food and take corrective actions where necessary. Collaborate with the front-of-house team to ensure a seamless dining experience. Qualifications & Skills Degree/Diploma in Culinary Arts or Hotel Management. 8+ years of culinary experience, with at least 3 years in a corporate or multi-unit leadership role. Strong background in diverse cuisines and modern cooking techniques. International exposure or experience working with global cuisines is a strong advantage. Excellent leadership, communication, and organizational skills. Proficiency in inventory management, food costing, and kitchen operations software. Certification in food safety and sanitation (FSSAI / HACCP) preferred. Job Type: Full-time Pay: ₹70,000.00 - ₹80,000.00 per month Benefits: Food provided Paid time off Supplemental Pay: Yearly bonus Experience: Culinary: 7 years (Required) Work Location: In person

Greet and welcome visitors, clients, and staff in a professional manner. Answer, screen, and forward incoming phone calls. Manage front desk operations including receiving deliveries, handling mail, and maintaining visitor logs. Respond to general inquiries via phone, email, and in-person. Assist in scheduling appointments, meetings, and managing calendars. Provide basic administrative and clerical support (data entry, filing, photocopying). Keep the reception area tidy and presentable with all necessary stationery and materials. Coordinate with internal departments for office maintenance and supply requirements. Handle basic billing, invoices, and office documentation as needed. Support Administration team in organizing events, interviews, or onboarding sessions. Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Schedule: Day shift Experience: Host/hostess: 1 year (Preferred) Work Location: In person