Job Title: Bar Supervisor Department: Food & Beverage / Bar Reporting To: Restaurant Manager / F&B Manager Employment Type: Full-Time Job Summary The Bar Supervisor is responsible for overseeing the daily operations of the bar, ensuring excellent customer service, maintaining stock, managing bartenders, and ensuring all beverages are prepared to quality standards. Key Responsibilities Supervise day-to-day bar operations and staff schedules Ensure consistent quality and presentation of all drinks Maintain inventory and reorder bar supplies as needed Monitor hygiene, cleanliness, and safety standards at the bar Train new bar staff and assist with performance management Handle guest complaints and ensure high levels of customer satisfaction Prepare reports related to sales, wastage, and stock Ensure compliance with legal and licensing requirements Requirements 2–4 years of experience in bar operations, with 1+ year in a supervisory role Good knowledge of alcoholic and non-alcoholic beverages Strong leadership and team management skills Good communication and customer service skills Flexible with work hours, including weekends and evenings Preferred Certification in Bartending or Hospitality Management (optional) Knowledge of POS systems and bar inventory tools Show more Show less
Job Title: Continental Commi 1 Department: Kitchen – Continental Section Reporting To: CDP / Sous Chef Location: [Enter Location] Employment Type: Full-Time Job Summary Assist in preparing and cooking continental cuisine items such as appetizers, main courses, sauces, and desserts under supervision, ensuring quality and presentation standards. Key Responsibilities Prepare ingredients and assist in cooking continental dishes like soups, salads, pastas, and grilled items Follow recipes and maintain portion and presentation standards Maintain cleanliness and hygiene at the workstation Assist with kitchen setup and mise en place Store and label ingredients properly Support senior chefs during busy service hours Requirements 1–2 years experience in a continental kitchen or similar role Basic knowledge of continental cooking techniques and ingredients Ability to work in shifts and under pressure Good hygiene and teamwork skills Show more Show less
Job Title: Indian Commi 1 Department: Kitchen – Indian Section Reporting To: CDP / Sous Chef Location: [Enter Location] Employment Type: Full-Time Job Summary Assist in preparing and cooking Indian cuisine items under supervision, ensuring quality and hygiene standards. Key Responsibilities Prepare ingredients and assist in cooking Indian starters, main courses, breads, and gravies Follow recipes, portion control, and presentation standards Maintain cleanliness and hygiene at the workstation Assist in kitchen setup and mise en place Proper storage and labeling of ingredients Support senior chefs during busy service hours Requirements 1–2 years experience in Indian kitchen or similar role Basic knowledge of Indian cooking techniques and spices Ability to work in shifts and under pressure Good hygiene and teamwork skills Show more Show less
Job Summary The Hostess is the first point of contact for guests and is responsible for ensuring a warm welcome and smooth seating experience. The role includes maintaining a pleasant dining atmosphere, promoting food and beverage sales, and assisting with various front-of-house responsibilities to ensure guest satisfaction. Key Responsibilities Greet and welcome guests as they arrive and guide them to their tables. Ensure tables are clean, set, and accompanied with seasonal or brand-specific table accessories before guest seating. Serve water promptly and deliver menus with a smile and professionalism. Maintain the cleanliness and order of menus and all guest-facing materials. Upsell food and beverage offerings to enhance guest experience and increase average check. Maximize table utilization, especially during peak hours, to minimize wait times. Assist the bar in making basic beverages as required (if trained and authorized). Take regular inventory of service crockery, cutlery, and related front-of-house items. Coordinate with service and kitchen teams to ensure efficient seating and service flow. Support team members in their roles and maintain a collaborative work environment. Address guest queries courteously and escalate complaints as needed. Qualifications Diploma or Degree in Hotel Management or relevant hospitality training. 1–2 years of experience in food & beverage service, preferably in a high-volume or premium dining restaurant. Pre-opening restaurant experience is an added advantage. Must possess a friendly, polite, and professional demeanor. Strong verbal communication and interpersonal skills. Physically fit with the stamina to stand for extended periods. Flexible to work rotating shifts, including evenings, weekends, and public holidays. Good organizational and team-handling skills.
Position Title: Cashier Cum Supervisor Department: Operations Location: Railway Station – Ahmedabad Role Overview: The Cashier cum Supervisor will be responsible for handling day-to-day cash and billing operations while supervising support staff to ensure smooth functioning of the counter/department. The role requires accuracy in transactions, proper inventory control, and ensuring excellent customer service. Key Responsibilities: Cashiering & Billing a. Handle cash, credit, & UPI transactions accurately. b. Generate bills, receipts, and maintain transaction records as per duty roster. c. Prepare daily sales reports and submit to the Manager. d. Ensure no cash shortages or excesses at end of shift. Supervision & Team Handling a. Supervise support staff (attendants, helpers, counters). b. Allocate duties and ensure adherence to standard operating procedures. c. Monitor staff discipline, attendance, and grooming. d. Train staff on billing, customer handling, and upselling techniques. Inventory & Stock Management a. Monitor stock availability and report shortages. b. Maintain inventory records and support monthly stock audits. c. Coordinate with procurement/warehouse for stock replenishment. Customer Service a. Handle customer queries, complaints, and escalate unresolved issues. b. Ensure smooth customer flow and minimum waiting time. c. Promote add-on sales and loyalty programs. Compliance & Controls a. Ensure compliance with company cash handling policies. b. Follow safety, hygiene, and audit guidelines. Maintain accurate documentation for internal/external audits.
Position Title: Cashier Cum Supervisor Department: Operations Location: Railway Station Ahmedabad Role Overview: The Cashier cum Supervisor will be responsible for handling day-to-day cash and billing operations while supervising support staff to ensure smooth functioning of the counter/department. The role requires accuracy in transactions, proper inventory control, and ensuring excellent customer service. Key Responsibilities: Cashiering & Billing a.Handle cash, credit, & UPI transactions accurately. b.Generate bills, receipts, and maintain transaction records as per duty roster. c.Prepare daily sales reports and submit to the Manager. d.Ensure no cash shortages or excesses at end of shift. Supervision & Team Handling a.Supervise support staff (attendants, helpers, counters). b.Allocate duties and ensure adherence to standard operating procedures. c.Monitor staff discipline, attendance, and grooming. d.Train staff on billing, customer handling, and upselling techniques. Inventory & Stock Management a.Monitor stock availability and report shortages. b.Maintain inventory records and support monthly stock audits. c.Coordinate with procurement/warehouse for stock replenishment. Customer Service a.Handle customer queries, complaints, and escalate unresolved issues. b.Ensure smooth customer flow and minimum waiting time. c.Promote add-on sales and loyalty programs. Compliance & Controls a.Ensure compliance with company cash handling policies. b.Follow safety, hygiene, and audit guidelines. Maintain accurate documentation for internal/external audits.
Location: Karkardooma, Delhi Role Overview We are seeking a creative and detail-oriented Graphic Designer to join our team. The ideal candidate will be responsible for designing visually compelling assets that enhance our brand presence across digital and print media. You’ll collaborate closely with the marketing and digital teams to produce engaging content that drives audience engagement and supports our marketing strategies. Key Responsibilities 1. Design eye-catching visual assets including logos, brochures, infographics, and social media creatives. 2. Edit promotional and social media videos, integrating motion graphics, sound, and voiceovers as needed. 3. Maintain brand consistency across all platforms and marketing materials. 4. Contribute to marketing campaigns, supporting content strategies with innovative visuals. 5. Develop creatives for Instagram, Facebook, YouTube, and other platforms — ensuring optimal hashtag usage and engagement. 6. Work with the digital marketing team to optimize content for SEO, online campaigns, and analytics. 7. Support the creation of inbound marketing assets and materials for marketing automation channels. 8. Stay current with design trends, tools, and technologies to produce modern, impactful visuals. 9. Demonstrate flexibility and availability as needed for campaign timelines. Required Skills 1. Proficiency in Adobe Creative Suite (Photoshop, Illustrator, Premiere Pro, After Effects). 2. Experience with social media design, marketing strategy, and video editing. 3. Strong grasp of visual storytelling, typography, color theory, and composition. 4. Excellent communication and interpersonal skills. 5. Ability to manage multiple projects and meet tight deadlines. 6. Awareness of SEO, Google Ads, and Google Analytics. 7. Competence in MS Excel, PowerPoint, and design presentation. Qualifications 1. Graduate or equivalent degree in Graphic Design, Media, Communications, or a related field. 2. Minimum 2 years of professional experience in graphic design, preferably in a marketing or digital-first environment. 3. A portfolio showcasing diverse graphic and video design work is mandatory.
Location: Karkardooma, Delhi Key Responsibilities: Prepare and cook a variety of continental dishes, including appetizers, main courses, and desserts Ensure high-quality food presentation and taste consistency Maintain proper kitchen hygiene, safety, and sanitation standards Plan and execute menus in coordination with the Head Chef Monitor food stock and assist in inventory management Train and supervise junior kitchen staff Ensure timely food preparation while maintaining quality and portion control Stay updated with modern culinary techniques and trends Requirements: Proven experience as a Continental Chef in a restaurant or hotel Strong knowledge of continental cuisine, cooking techniques, and presentation Ability to work in a fast-paced kitchen environment Good understanding of food hygiene and safety regulations Creativity and passion for culinary excellence Team player with strong leadership skills
Pay : ₹18,000 - ₹20,000 per month Responsibilities: Prepare and cook a range of authentic Chinese dishes according to established recipes and quality standards. Manage your designated station in the kitchen efficiently. Ensure all ingredients are fresh, properly stored, and used in a timely manner. Follow all hygiene and food safety regulations. Assist in the preparation of mise en place for your station. Plate dishes attractively and according to restaurant standards. Collaborate with other kitchen staff to ensure smooth service. Learn and develop new Chinese recipes and techniques. Maintain a clean and organized work area. Assist with inventory management for your station. Qualifications: Proven experience as a Commi Chef or Demi Chef, with a focus on Chinese cuisine. Strong knowledge of Chinese ingredients, sauces, and cooking techniques (e.g., stir-frying, steaming, etc.). Ability to follow recipes accurately and consistently. Excellent knife skills. Good understanding of food safety and hygiene practices. Ability to work efficiently under pressure in a fast-paced environment. Strong teamwork and communication skills. Bonus Points For: Formal culinary training or certification. Experience with specific regional Chinese cuisines (e.g., Sichuan, Cantonese, etc.). Work experience.
Location: Karkardooma, Delhi Salary: 17k Per Month Job Description: Clean and set tables, placing seasonal table accompaniments as per restaurant standards. Welcome guests, assist with seating, serve water, and deliver menus. Maintain cleanliness of menus and all guest service accessories. Upsell food and beverage items to enhance guest experience and increase sales. Ensure maximum utilization of tables during peak hours. Prepare and serve beverages at the bar when required. Maintain inventory of crockery, cutlery, and other service equipment. Coordinate with kitchen and service teams to ensure smooth operations. Support training of junior stewards and assist in maintaining service quality. Education and Experience: Diploma or Degree in Hotel Management. 1–2 years of experience in the Food & Beverage service industry. Pre-opening restaurant experience will be an added advantage. Must meet the legal age requirement for serving alcohol in Delhi. Skills and Attributes: Friendly, polite, and courteous demeanor. Excellent communication and organizational skills. Strong teamwork and multitasking abilities. Physical stamina to work long hours while standing. Flexibility to work in shifts, including nights, weekends, and holidays.
Location: Karkardooma, Delhi Salary: Rs. 24,000.00- Rs. 27,000.00 per month Job Description: We’re looking for a creative Video Editor to craft engaging and trendy videos for our restaurant brand (Breakin Brew). The ideal candidate should be passionate about food visuals, social media content, and storytelling that connects with our audience. Key Responsibilities: Edit food, event, and promotional videos for social media. Add music, captions, and effects to make videos visually appealing. Collaborate with marketing and design teams for campaign ideas. Ensure fast turnaround and maintain brand consistency. Requirements: Proficiency in Adobe Premiere Pro, After Effects, or similar Software. Strong sense of aesthetics and timing. 1–2 years of experience in video editing (F&B or lifestyle preferred).
Location: Karkardooma, Delhi Salary: Rs. 32,000.00- Rs. 36,000.00 per month Key Responsibilities We are seeking a dynamic and skilled Sous Chef – Multi Cuisine to support daily kitchen operations across multiple cuisine types, including Indian, Continental, Asian, and Middle Eastern. The role includes assisting the Executive Chef with menu planning, staff supervision, kitchen management, and ensuring premium culinary standards at all times. Key Responsibilities Supervise and coordinate all kitchen sections including Indian, Chinese, Continental, and other global cuisines. Ensure consistent quality, taste, presentation, and portion control of all dishes. Oversee daily and ensure station readiness before service. Assist in menu planning, recipe standardization, and development of new dishes. Conduct food tastings and trial sessions with team members. Lead, guide, and train kitchen staff including CDPs, DCDPs, and Commis. Ensure smooth communication across kitchen sections and maintain discipline. Monitor kitchen inventory and coordinate with the purchase team for stock replenishment. Control food costs, minimize wastage, and maintain portion guidelines. Ensure compliance with HACCP standards, hygiene protocols, and sanitation procedures. Monitor cleanliness of workstations, equipment, and storage areas. Oversee proper functioning of kitchen equipment and report malfunctions promptly. Ensure timely preventive maintenance and safe usage of all tools. Take charge of overall kitchen operations whenever the Executive Chef is unavailable Key Skills & Requirements Degree/Diploma in Hotel Management or Culinary Arts. 5–8 years of professional kitchen experience, including 2–3 years as a Sous Chef or Senior CDP. Expertise in multi-cuisine operations: Indian, Continental, Chinese, Asian, or other global cuisines. Strong leadership, team management, and organizational abilities. Excellent communication, time management, and problem-solving skills. Ability to work under pressure and manage large-scale operations efficiently. Preferred Experience Background in 5-star hotels, international restaurants, cruise lines, or premium cloud kitchens. Experience in menu engineering, buffet operations, à la carte service, and live cooking stations.
Location: Karkardooma, Delhi Salary: Rs. 32,000.00- Rs. 36,000.00 per month Key Responsibilities We are seeking a dynamic and skilled Sous Chef Multi Cuisine to support daily kitchen operations across multiple cuisine types, including Indian, Continental, Asian, and Middle Eastern. The role includes assisting the Executive Chef with menu planning, staff supervision, kitchen management, and ensuring premium culinary standards at all times. Key Responsibilities Supervise and coordinate all kitchen sections including Indian, Chinese, Continental, and other global cuisines. Ensure consistent quality, taste, presentation, and portion control of all dishes. Oversee daily and ensure station readiness before service. Assist in menu planning, recipe standardization, and development of new dishes. Conduct food tastings and trial sessions with team members. Lead, guide, and train kitchen staff including CDPs, DCDPs, and Commis. Ensure smooth communication across kitchen sections and maintain discipline. Monitor kitchen inventory and coordinate with the purchase team for stock replenishment. Control food costs, minimize wastage, and maintain portion guidelines. Ensure compliance with HACCP standards, hygiene protocols, and sanitation procedures. Monitor cleanliness of workstations, equipment, and storage areas. Oversee proper functioning of kitchen equipment and report malfunctions promptly. Ensure timely preventive maintenance and safe usage of all tools. Take charge of overall kitchen operations whenever the Executive Chef is unavailable Key Skills & Requirements Degree/Diploma in Hotel Management or Culinary Arts. 58 years of professional kitchen experience, including 23 years as a Sous Chef or Senior CDP. Expertise in multi-cuisine operations: Indian, Continental, Chinese, Asian, or other global cuisines. Strong leadership, team management, and organizational abilities. Excellent communication, time management, and problem-solving skills. Ability to work under pressure and manage large-scale operations efficiently. Preferred Experience Background in 5-star hotels, international restaurants, cruise lines, or premium cloud kitchens. Experience in menu engineering, buffet operations, la carte service, and live cooking stations.
Location: - Karkardooma, Delhi Salary: - 15,000/-in-hand per month Job Summary: The Steward is responsible for maintaining cleanliness, supporting service operations, assisting guests, and ensuring smooth functioning of the restaurant. The role involves table setup, guest assistance, inventory care, and maintaining hygiene standards throughout service areas. Key Responsibilities: Clean and set tables with required cutlery, crockery, and table accessories. Welcome guests, assist with seating, serve water, and present menus. Maintain cleanliness of menus, service stations, and guest service items. Support service staff during busy hours by delivering food, clearing tables, and refilling water. Ensure efficient table turnover during peak hours. Assist in preparing basic beverages when required. Handle and maintain inventory of crockery, cutlery, and service equipment. Ensure all service and dining areas remain clean, sanitized, and organized. Follow hygiene, safety, and sanitation standards as per company policy. Coordinate with the kitchen and service team for smooth service flow. Assist in closing duties such as polishing cutlery, restocking, and cleaning.
Location: - M3M IFC, Gurugram Salary: - 14,000/-in-hand per month Key Responsibilities: Greet guests warmly as they enter the restaurant. Manage the guest waiting list and allocate tables as per seating plan. Escort guests to their tables and present menus politely. Maintain cleanliness and organization at the reception/host desk. Handle guest queries, reservations, and special requests. Coordinate with service staff for smooth table turnover. Manage phone calls for bookings and provide accurate information. Ensure a welcoming and pleasant dining experience for all guests. Handle any guest concerns and escalate to the supervisor if needed. Requirements: Minimum 12th pass & above (Hotel Management background preferred). Good communication skills. Pleasant personality and customer-friendly attitude. Ability to handle busy hours and manage queues efficiently. Basic computer knowledge for reservation entries.
Location: - M3M IFC, Gurugram Salary: - 14,000/-in-hand per month Key Responsibilities: Greet guests warmly as they enter the restaurant. Manage the guest waiting list and allocate tables as per seating plan. Escort guests to their tables and present menus politely. Maintain cleanliness and organization at the reception/host desk. Handle guest queries, reservations, and special requests. Coordinate with service staff for smooth table turnover. Manage phone calls for bookings and provide accurate information. Ensure a welcoming and pleasant dining experience for all guests. Handle any guest concerns and escalate to the supervisor if needed. Requirements: Minimum 12th pass & above (Hotel Management background preferred). Good communication skills. Pleasant personality and customer-friendly attitude. Ability to handle busy hours and manage queues efficiently. Basic computer knowledge for reservation entries.