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.