51 Captain Jobs

. As per the responsibility designated, Pilots job accountabilities are as below: Approve vessels for dimensional suitability for safe terminal operations Monitor safe ship - shore interface of all vessels at jetty berths Monitor traffic in the port area for safe transit of vessels Carry out vessels inspection at jetty berths to identify deficiencies for reporting Monitor Vessel traffic controller and jetty officers in efficient discharge of their duties working under him Resolve problems arising from operations involving ship or terminal Education Requirement : Should be in possession of valid Master FG certificate issued by Director General of Shipping, India Experience Requirement : Should have minimum one year experience as master on tanker (Oil or Chemical or Gas) Experience of working at liquid terminal would be preferable. Skills & Competencies : To have sound knowledge of tanker cargo operations To have basic computer skills To be conversant with MARPOL, SOLAS, DGS and MS act To have basic knowledge of terminal operations .

To handle the day to day running of the restaurant from all aspects i.e kitchen, service & admin areas as well and making sure they run fluently Should be able to explain the food ingredients and recommend the food dish to the customer according to their need and preference along with taking orders from the customers Inventory management, conducting stock counts and replenishing necessary supplies & maintain the accurate records Train & monitor the team members for the basic cleaning tasks, outlet atmosphere and their behavior for creating a positive environment Interacting with customers and obtaining their feedback about the food and services also ensuring to handle the customer conflict if arise and maintain the healthy environment Only those candidates apply who: • Bachelors in hospitality or hotel management is preferred. • Have strong leadership & communication skills • English Proficient is mandatory (Spoken & Written), MS-Word, and MS-Excel • Has a passion for delivering exceptional customer service (or willingness to obtain)

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

We need a service staff for the leading multicuisine restaurant cum bar at Noida-18 market, must have exposure of working in any large hotel / Bar / restaurant, knowledge of multicuisine restaurant environment, can deal with large amount of people. Required Candidate profile Graduate, Male/Female, 1-5 years of experience for Steward/Captain/GRE, , must be from Noida / Nearby area, good communication skills, own vehicle, open for late working hrs. for hostess females only

Restaurant Captain Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guests with table reservations. Assist guests while seating. Ensure guests are serviced within the specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. Able to answer any questions regarding the menu and assist with menu selections. Able to anticipate any unexpected guest need and react promptly and tactfully. Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to the type of event and service standards. Record transactions/orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverage. Responsible for clearing, collecting, and returning food and beverage items to the proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accurate final bill to guests and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOPs are consistently implemented. Work with fellow staff and managers to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager.

Qualifications and Skills: Bachelor's degree in Hospitality Management, Business Administration, or related field. Proven experience as an F&B Supervisor or similar role in the hospitality industry. Strong leadership and team management skills. Excellent communication and interpersonal skills. Ability to handle multiple tasks and prioritize effectively. Proficiency in financial analysis and reporting. Knowledge of food safety and hygiene regulations. Fluency in the local language(Kannada/tulu) and English is often required, and a third language can be a plus

FOOD + ACCOMMODATION + MEDICAL + PF + Monthly BONUS + Leaves Roles and Responsibilities Supervise stewards, waiters, baristas, bartenders, butlers, and other F&B staff to maintain high standards of hospitality. Coordinate with kitchen teams to ensure timely delivery of food orders during peak hours or special occasions. Desired Candidate Profile 3-8 years of experience in hotel management or a similar role (banquet operations). Strong knowledge of buffet service, butler activities, bartending, barista skills.

Role & responsibilities Operations Assisting Sr .captains for all the day to day operations in the F& B service Responsible for all the operations will be happening with all procedures and standards their outlets Oversee all the operations in the specified outlet Handling the guest without any complaints Assist and support the f&b service for service excellence Resolve guest and staffs concerns quickly and efficiently Supervising Supervise the operations and team members trough out the service Guide the staff members for proper service and standards Responsible for daily reports to Sr. captains Responsible for the operations in the allotted outlets Hygiene and safety Should have proper grooming and responsible for check the daily grooming of staff members Responsible for safety and hygiene part of staff members Should have awareness about hygiene in food service and importance of personal grooming also Job knowledge Should have good and depth knowledge about food and presentation about food Should have wide knowledge about wine and other liquors Responsible for giving menu briefing and training the standards of service to staff members Should have experience in operating sales like WINHMS etc General Responsible for overall sanitation , cleanliness and appearance of allotted f&b outlet Responsible for provide excellent guest service and all the guest concerns to met Must be familiar with current and upcoming details about the property Should have good communication skills and use only professional languages Motivating the team members and taking daily briefing to team members Co ordinate well with all other departments especially f&b production Assist Sr. captains/outlet manger for scheduling duty of team members and preparing weekly off Assist Sr. captain/ outlet manger for training of team members and monthly reports Responsible for monthly inventory and breakages Responsible for ensuring sufficient operating supplies like beverages and equipments like cutleries, crockery etc and transpiration if needed Must be work under pressure and long time Maintain the records of staff periodicals and operating costs Handling the guest complaints Effectively identify the problems in department and resolve the same Food & Accommodation will be provided

We are seeking an experienced and safety-focused pilot to operate the Piper PA-46 M350P , a high-performance, pressurized single-engine aircraft. This position requires exceptional airmanship, professionalism, and compliance with all applicable aviation regulations and company standards. Key Requirements: Aircraft Type: Piper PA-46- M350P Important Pointers: Captains have to spend for their own training and payroll shall be started upon completion of training. Captains with valid USA Visa are preferred.

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations- communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed- Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times- Monitors and controls the cleanliness of the kitchen areas and equipment- Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order- Prepares his working station and mise en place as per daily requirements and part stock lists- Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed- Controls portion size and presentation, before the dishes are handed over to the pass- Makes full hand-over to the responsible supervisor of the following shift- Is fully briefed on accident, fire, and evacuation procedures- Carries out another duty assigned by the management- Assists Chef de Partie in his duties- Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes- To have knowledge about first aid-

" , "showSalaryRange":false , "description":"Job roleWere not looking for just any Content Manager; were in search of a Content Maestro! As the Content Developer at HIC your mission will be to craft compelling narratives across various platforms. Youll master the art of creating captivating case studies, dive deep into the Salesforce universe with technical blogs, spark inspiration with thought-provoking general blogs, and even lead the charge in delivering crystal-clear release notes and user manuals. And lets not forget about the social media realm youll be the captain steering our ship to digital success. Key Responsibilities: -1. Craft captivating case studies that showcase the real impact of our products and services on clients, highlighting success stories. Collaborate with our teams to gather and present data, turning it into compelling narratives that resonate with potential clients.2. Weekly, present industry insights and knowledge in a thought-provoking manner through your general blogs. Use your writing prowess to keep the audience well-informed and eagerly anticipating your next piece.3. Be the conductor of clarity, creating comprehensive release notes that ensure users fully grasp the enhancements and new features of our major apps. Develop user manuals that guide customers through their journey, making their experience seamless and delightful.Key Skills:Minimum of 3 years of experience in content management, showcasing your ability to create diverse and engaging content.Content expertise in Salesforce, with the ability to explain complex concepts in a simple and understandable way.Exceptional writing and editing skills with a strong command of grammar, style, and a keen eye for detail.Proven experience in managing social media platforms for businesses, with the ability to create engaging and shareable content.Strong organizational skills, the ability to manage multiple projects simultaneously, and a track record of meeting deadlines consistently.Bachelor s degree in any field ","descriptionHTML":" Job role Were not looking for just any Content Manager; were in search of a Content Maestro! As the Content Developer at HIC your mission will be to craft compelling narratives across various platforms. Youll master the art of creating captivating case studies, dive deep into the Salesforce universe with technical blogs, spark inspiration with thought-provoking general blogs, and even lead the charge in delivering crystal-clear release notes and user manuals. And lets not forget about the social media realm youll be the captain steering our ship to digital success. Key Responsibilities: - 1. Craft captivating case studies that showcase the real impact of our products and services on clients, highlighting success stories. Collaborate with our teams to gather and present data, turning it into compelling narratives that resonate with potential clients. 2. Weekly, present industry insights and knowledge in a thought-provoking manner through your general blogs. Use your writing prowess to keep the audience well-informed and eagerly anticipating your next piece. 3. Be the conductor of clarity, creating comprehensive release notes that ensure users fully grasp the enhancements and new features of our major apps. Develop user manuals that guide customers through their journey, making their experience seamless and delightful. Key Skills: Minimum of 3 years of experience in content management, showcasing your ability to create diverse and engaging content. Content expertise in Salesforce, with the ability to explain complex concepts in a simple and understandable way. Exceptional writing and editing skills with a strong command of grammar, style, and a keen eye for detail. Proven experience in managing social media platforms for businesses, with the ability to create engaging and shareable content. Strong organizational skills, the ability to manage multiple projects simultaneously, and a track record of meeting deadlines consistently. Bachelor s degree in any field ","

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Job description We re looking for Badass Engineer who can take complete ownership of our engineering deliveries and contribute to scale our product at inFeedo. We seek applicants with a passion to learn different technologies, a relentless attitude to juggling multiple problem statements at once, and good communication skills. You will be a part of the engineering team responsible for upgrading Amber at inFeedo. No. of positions: 1 What will you be doing? Work in a democratic environment where decisions are driven by logic. Design front-end architectures with architectural guidelines in mind (secure, high-performing, scalable, extensible, flexible, simple). Strong expertise with HTML, CSS , and writing cross-browser compatible code. Hands-on development of complex projects using modern Javascript frameworks (React) . Work closely with Product and Engineering team on product roadmap and translating designs and wireframes into high quality code. Who will you work with? Captain: Akshay Rastogi , SVP Engineering Peers: Aanchal , Khushbu CPO + Co-Founder: Varun Puri And of course the rest of the jovial inFeedo team you ll find at the end of this page. Job requirements What skills do you need? Experience: - 2 -3 years of industry experience, preferably building a SaaS product. - Experience with HTML, CSS , and writing cross-browser compatible code . - Experience in Javascript frameworks (React) . Cross-functional approach: Experience in collaborating directly with product and design teams. A proven track record of delivering value to customers or users is a must. Communication: Good communication skills since we focus on transparency and clear communication. Critical Skills: Critical thinking and problem-solving skills. Bonus Points Experience in B2B SaaS Alignment to our core values

To assist the Financial Manager in ascertaining the completeness and accuracy of all the revenue earned by the organization Any matter which may affect the interests of the hotel should be brought to the attention of the Management. Key Responsibilities: People Management Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service. Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that all personnel are kept well informed of department s objectives and policies. Financial Management Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management Ensure to secure used and unused revenue related documents such as Guest checks, Guest Folios, Official receipts, Captain Orders, Paid-out Vouchers, Rebates/Allowance Vouchers, miscellaneous Debit/Credit Vouchers. Check Revenue documents and verify against Revenue sheets. Check that rebates, allowances and adjustments against revenue are properly authorized and legitimate. Reconcile computer generated Guest Ledger Balance against the General Ledger Balance. Prepare other reports, schedules and analysis that may be required from time to time. Perform other duties that may be assigned from time to time. Responsible for all Income Audits and for preparing reports for the same. Responsible for consolidating income reports for all areas of operations. Verify soft count deposits. Audit and account for all control documents and prepare exception reports for all errors. Bachelor s or Master s degree with a specialization in Finance Minimum of 2 years of experience in a similar role. Proficient in English, Hindi, and Marathi.

To assist the Financial Controller in ascertaining the completeness and accuracy of all the revenue earned by the organization Ensure to secure used and unused revenue related documents such as Guest checks, Guest Folios, Official receipts, Captain Orders, Paid-out Vouchers, Rebates/Allowance Vouchers, miscellaneous Debit/Credit Vouchers. Check Revenue documents and verify against Revenue sheets. Check that rebates, allowances and adjustments against revenue are properly authorized and legitimate. Reconcile computer generated Guest Ledger Balance against the General Ledger Balance. Prepare other reports, schedules and analysis that may be required from time to time. Perform other duties that may be assigned from time to time. Responsible for all Income Audits and for preparing reports for the same. Responsible for consolidating income reports for all areas of operations. Verify soft count deposits. Audit and account for all control documents and prepare exception reports for all errors. Bachelor of Commerce

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. To have knowledge about first aid.

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. To have knowledge about first aid.

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Reema9354692492 Jahanvi—7651823919

Locations - Auragabad, Akola, Amravati, Latur Store Management Shift Management Overall operations of the Stores Regards Nikita - 7668577529

We are hiring for Security & Administration Manager (Ex-Army – Captain/Major) for our Mines Unit.The role involves for security, township operations, employee colonies, and guest house management. For details, contact: chinmayee@finixconsulting.in

Key Responsibilities: Navigation and Operations: Safely navigate and position the jack-up barge, complying with international maritime standards. Leadership: Lead and supervise the crew, delegate duties, and conduct training and drills. Safety and Compliance: Enforce safety protocols, ensure compliance with maritime laws, and conduct inspections and audits. Maintenance: Oversee the maintenance of navigation and operational equipment, coordinate preventive maintenance, and ensure systems are operational. Communication: Maintain communication with offshore project managers and onshore support, providing updates on operations, logistics, and safety. Skills and Qualifications: Valid Captains license according to IMO standards. Strong leadership and communication skills. Experience in offshore operations and heavy lifts. Understanding of safety protocols and compliance requirements. Ability to work effectively in a team and under pressure.

1 Cleanliness and Hygiene: Maintaining a clean and organized environment, ensuring adherence to cleanliness standards. 2 Knowledge of Food and Beverage: A good understanding of the menu, food preparation methods, and beverage offerings is helpful. Perks and benefits Service Charge & Tips.

Lead Crew Captain (L5) 1. List Management Maintain a list of pending tasks and open conversations. Track closure time and customer satisfaction. Appropriately mark conversation status. Track vendor lists and update data on performance of each vendor. 2. Ownership of customer query and task Ensure quick response and timely completion of task as assigned. Consistent and timely follow up with users to ensure successful fulfilment. Have a friendly and helpful demeanour towards customers. Maintain and update customer profile. Offer delight opportunities where appropriate. 3. Task completion Provide estimate for TAT immediately upon receipt of task. Provide answers/solutions from pre determined catalogue. Refer to customer profile and order history for each task and customise. Ensure lowest possible TAT. 4. Vendor Management Provide vendor team consistent feedback on quality of vendors. Escalate any vendor related issues to vendor team immediately. Ways of working: As CREW is a 24x7 service, our team works in shifts as per a pre-planned roster. Captains would be working 5 days a week in rotational shifts - which means that they. Should be open to working on Saturdays and/or Sundays sometimes based on the roster. Work from office is mandatory for any working day (including weekends). There are 3 shifts: 2 mains shifts - Morning, evening; and one small team - late night. Background for hiring: College graduates (MBA, BBA, B.Tech, B.Com, etc.) Ability to follow SOP and process, with friendly and helpful approach towards customers. Excellent communication skills, attention to detail and friendly persona. Strong organizational skills, attention to detail and ability to work within tight TATs. Good to have 2+ years experience in concierge service (OR) related hospitality industries like hotel reception/concierge (OR) customer service as call center agent, for premium / luxury segments (OR) EA/PA role for C-Suite. Familiarity with vendor management. KRAs: High responsiveness Efficiency in taking and closing out requests Strong adherence to SOPs High customer satisfaction KPIs: First Response Time Average Handle Time Task Completion Rate Compliance % with SOPs by request Customer Satisfaction Score at request level

Supervise team Greet and seat guests promptly Handle escalations Provide menu recommendations Ensure table setup, cleanliness, and readiness Handle guest requests and resolve any problem Maintain compliance with health and safety standards Required Candidate profile Prior experience in food/ beverage service is preferred Positive attitude & ability to work in a fast-paced environment Flexibility to work shifts, weekends Whatsapp CV to Ekta on 90584 89556

As an F&B Captain, you will oversee the day-to-day operations of our food and beverage services. Your role involves managing staff, ensuring high service standards, coordinating with kitchen staff, addressing guest concerns etc