Job brief We are seeking an experienced and highly professional Fine Dining Restaurant Manager to lead all aspects of our establishment. The ideal candidate will have a deep passion for hospitality, a meticulous eye for detail, and a proven track record of managing a high-end dining environment. You will be responsible for ensuring superior food and beverage service, maximizing guest satisfaction, and maintaining the restaurant's reputation for excellence. Key responsibilities Operational leadership: Oversee all front-of-house and back-of-house operations to ensure seamless service delivery and high performance during every shift. Guest experience: Maintain the highest standards of hospitality by personally greeting and engaging with guests, handling reservations, and effectively and discreetly resolving any issues. Staff management and development: Lead, inspire, and motivate a team of servers, hosts, and bartenders. This includes recruiting, training, and appraising staff performance to ensure compliance with service standards. Beverage program oversight: Collaborate with the culinary team and sommeliers to curate and manage the wine and beverage list, recommend pairings to guests, and control inventory. Financial oversight: Monitor operational costs and identify waste-reduction measures. Create detailed reports on revenue and expenses to maximize profitability without compromising quality. Quality control: Regularly review food and beverage quality, presentation, and service to uphold the restaurant's standard of excellence. Investigate new vendors and products as needed. Atmosphere management: Control the overall ambiance, including lighting, background music, and table settings, to ensure a refined and welcoming environment. Compliance: Ensure strict adherence to all health, safety, sanitation, and liquor licensing regulations. Marketing and promotion: Collaborate on marketing efforts, such as special events and promotions, to attract a broader audience and build repeat business. Qualifications and requirementsEducation: Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred. A relevant diploma or culinary schooling is a plus. Experience: Proven work experience (3–5 years minimum) in a restaurant management role, with a significant portion in a fine dining or luxury hotel setting. F&B knowledge: Extensive and in-depth knowledge of food, wine, and other beverages, including the ability to inform staff and customers. Technical skills: Proficiency with Point-of-Sale (POS) systems and other restaurant management software.Business acumen: Strong financial management, planning, and organizational skills. Soft skills: Exceptional leadership, communication, and interpersonal abilities. Must be resilient under pressure and possess a keen eye for detail.Certifications: Valid food handler certification is required.Work environment and benefitsThis is a full-time, permanent position requiring flexibility to work evenings, weekends, and holidays as needed.We offer a competitive salary based on experience, plus a generous bonus plan.Benefits may include health insurance, paid time off, and employee meal discounts.We provide a supportive and professional work environment focused on growth and professional development
The Commis Chef assists senior kitchen staff in preparing, cooking, and presenting dishes according to restaurant standards. They help maintain hygiene, food safety, and consistent quality in all kitchen operations. This is an entry-level position ideal for candidates building their culinary skills and experience in a professional kitchen. Key Responsibilities:Assist in the preparation and cooking of food under the supervision of senior chefs. Follow recipes, portion control, and presentation standards. Maintain a clean, safe, and organized workstation at all times. Ensure all food items are properly stored, labeled, and rotated (FIFO). Support the Chef de Partie in daily mise en place and food preparation. Follow kitchen safety, hygiene, and sanitation protocols (HACCP standards). Monitor inventory and report shortages or spoilage to the Chef de Partie. Assist in receiving and checking deliveries for quality and quantity. Learn and apply new cooking techniques and menu items as directed. Maintain professional grooming, punctuality, and teamwork at all times. Key Skills and Competencies:Basic cooking and food preparation skills. Knowledge of kitchen equipment and safety standards. Ability to follow instructions and work under pressure. Good communication and teamwork skills. Attention to detail and commitment to quality. Qualifications:Diploma or certification in Culinary Arts / Hotel Management (preferred). 0–2 years of experience in a professional kitchen (freshers welcome). Basic understanding of food hygiene and safety practices.
The Base Kitchen Staff member is responsible for assisting in the daily preparation, cooking, packaging, and dispatch of food items from the base kitchen. This role ensures that all food is produced safely, hygienically, and according to company quality standards for supply to outlets or clients. Key Responsibilities:Assist in preparing ingredients such as chopping vegetables, marinating meats, and making sauces or gravies. Support bulk cooking under the supervision of chefs or kitchen supervisors. Follow standard recipes and portion control guidelines to maintain consistency across all outlets. Ensure proper labeling, storage, and temperature control of all food items. Maintain cleanliness and hygiene of the work area, utensils, and equipment at all times. Handle food safely following FSSAI / HACCP standards. Assist in packaging and dispatching prepared items to outlets or customers. Check and report shortages or spoilage of ingredients and materials to the supervisor. Assist in receiving and verifying deliveries of raw materials. Dispose of waste and maintain cleanliness in compliance with company and local health regulations. Support in inventory management and stock rotation (FIFO method). Skills and Competencies:Basic knowledge of food preparation and handling. Ability to follow instructions and work in a team environment. Attention to cleanliness and hygiene. Physical stamina for standing long hours and lifting food containers. Punctuality, reliability, and discipline.
Job Title: Human Resources Manager Industry: Food and Beverage About the Role We are looking for a hands on HR professional who can run the full HR function for a growing food and beverage company. The role is operational, fast paced, and needs someone who is comfortable taking ownership without constant supervision. Key Responsibilities • Create, update, and implement all HR policies and SOPs for restaurant and kitchen teams • Maintain salary sheets, attendance, leave records, and monthly payroll • Manage end to end recruitment across outlets, central kitchen, and corporate roles • Handle onboarding, training coordination, and documentation • Drive timely performance reviews and appraisals • Manage exits, terminations, and full and final settlements • Ensure compliance with labour laws, PF, ESI, Shops and Establishments, POSH, and all sector specific requirements • Resolve staff issues promptly and fairly • Work closely with outlet managers and the operations team to maintain discipline, hygiene standards, and staffing levels • Build a positive culture that supports retention and accountability Requirements • Proven experience in HR, preferably in restaurants, QSR, hotels, or food and beverage operations • Strong understanding of payroll, attendance systems, and statutory compliance • Comfortable managing blue collar and white collar teams • Solid communication and documentation skills • High ownership mindset and ability to work independently • Strong problem solving and people handling skills Location Rangpuri, New Delhi
Job Description:We are looking for a responsible and experienced Tata Ace driver for local deliveries. The driver will be responsible for safely transporting food and other goods to various locations within the city. Responsibilities:Drive Tata Ace vehicle for daily deliveries Ensure timely and safe delivery of goods Maintain vehicle cleanliness and basic upkeep Handle goods carefully and follow delivery routes Maintain delivery records and coordinate with dispatch Team requirements:Valid LMV or commercial driving licenseMinimum 1–2 years of driving experience (Tata Ace preferred)Knowledge of local routes and traffic rulesPunctual, disciplined, and trustworthySalary: ₹15,000 – ₹20,000 per month (depending on experience)Contact: [Insert phone number]Hindi Version (हिंदी में)पद का नाम: डिलीवरी वैन ड्राइवर (टाटा ऐस)स्थान: [क्षेत्र/शहर का नाम डालें]कार्य विवरण:हम एक जिम्मेदार और अनुभवी टाटा ऐस ड्राइवर की तलाश में हैं जो स्थानीय डिलीवरी का काम संभाल सके। ड्राइवर को शहर के विभिन्न स्थानों पर भोजन और अन्य सामान सुरक्षित तरीके से पहुँचाना होगा।जिम्मेदारियाँ:रोज़ाना डिलीवरी के लिए टाटा ऐस चलानासमय पर और सुरक्षित डिलीवरी सुनिश्चित करनावाहन की सफाई और बेसिक रखरखाव करनासामान को ध्यान से संभालना और निर्धारित रूट का पालन करनाडिलीवरी रिकॉर्ड रखना और डिस्पैच टीम से समन्वय करनायोग्यता:वैध LMV या वाणिज्यिक ड्राइविंग लाइसेंसन्यूनतम 1–2 वर्ष का ड्राइविंग अनुभव (टाटा ऐस वांछनीय)स्थानीय रास्तों और ट्रैफिक नियमों की जानकारीसमय के पाबंद, अनुशासित और भरोसेमंदवेतन: ₹15,000 – ₹20,000 प्रति माह (अनुभव के अनुसार)संपर्क करें: