Job Summary: The Store Incharge is responsible for managing the inventory, storage, and procurement of food and non-food items for the restaurant. This role ensures timely availability of all required ingredients, supplies, and kitchen consumables while maintaining stock accuracy, minimizing wastage, and complying with hygiene and food safety standards. Key Responsibilities: Inventory Management: Maintain accurate records of stock levels of raw materials, perishables, packaging, and cleaning items. Conduct daily, weekly, and monthly stock audits and physical verification. Monitor shelf life and expiry dates, especially for perishable items. Procurement & Receiving: Coordinate with suppliers/vendors to ensure timely delivery of quality goods. Inspect quantity and quality of incoming stock as per purchase order (PO). Prepare goods received notes (GRN) and report discrepancies or damages. Storage & Organization: Ensure proper storage practices (FIFO, FEFO) and temperature control (cold/freezer/dry). Organize stock to optimize space and minimize spoilage or breakage. Maintain cleanliness and hygiene of the store area per FSSAI and HACCP norms. Coordination & Documentation: Work closely with the kitchen team for daily requisition fulfillment. Update inventory records in the POS/inventory software. Generate reports on usage trends, reordering levels, and stock movement. Cost Control & Waste Reduction: Identify pilferage, overuse, or wastage and report to management. Implement measures to control food costs and improve efficiency. Key Skills & Competencies: Strong knowledge of food storage practices and inventory control. Familiarity with restaurant POS/inventory software (e.g., Petpooja, POSist, Oracle SCM). Basic understanding of food safety standards (FSSAI, HACCP). Attention to detail and accuracy in record-keeping. Good communication and coordination skills. Working Conditions: Requires standing/walking and lifting stock occasionally. May involve early morning or late-night inventory checks. Must comply with hygiene, uniform, and safety protocols.
Tandoor cook/ chef required for Veg Restaurant for Roti, Naan, Paratha prepration
Job Summary The Restaurant Cashier is responsible for processing customer orders accurately, managing transactions, handling payments, and providing exceptional customer service. This role plays a key part in the smooth functioning of the front counter and dining area by ensuring a friendly and efficient check-out experience. Key Responsibilities Greet guests warmly and assist them with placing orders (dine-in, takeaway, or delivery). Accurately input orders into the POS (Point-of-Sale) system. Process cash, credit/debit card, UPI, and mobile wallet transactions efficiently. Issue receipts, refunds, or change due to customers. Balance the cash register at the beginning and end of the shift. Maintain cleanliness and orderliness at the cash counter and front desk area. Answer customer queries regarding menu items, pricing, or promotions. Communicate with kitchen staff regarding order delays or customer requests. Manage customer complaints politely and escalate when necessary. Pack takeaway and delivery orders when needed. Assist in inventory counting and monitoring front-end supplies (like carry bags, billing paper, etc.). Skills & Qualifications High School Diploma or equivalent preferred. Proven experience in cashiering, preferably in a restaurant or food service environment. Familiarity with POS systems and digital payment methods. Basic math and money-handling skills. Strong communication and interpersonal skills. Ability to work under pressure during peak hours. Attention to detail and a high level of accuracy. Professional appearance and customer-friendly attitude. Ability to stand for long periods and work flexible shifts (including weekends and holidays). Work Environment Fast-paced restaurant or café setting. Interactions with customers, kitchen, and service staff. Involves evening or weekend and holiday shifts.
Job Summary : The Restaurant Captain acts as the team leader for service staff, ensuring smooth dining operations, excellent guest service, and coordination between the front-of-house team and kitchen. The Captain is responsible for managing guest experiences, supervising servers/waiters, and maintaining service standards. Key Responsibilities Guest Service & Dining Experience Greet guests courteously and guide them to their tables. Present menus, explain specials, and offer suggestions when required. Take orders accurately and ensure timely service of food and beverages. Check with guests to ensure satisfaction and promptly address any concerns. Supervise and support servers and stewards in delivering high-quality service. Team Leadership & Coordination: Allocate tables and staff sections to ensure balanced workload. Train and guide junior staff on service standards and customer interaction. Coordinate with the kitchen and bar to ensure order accuracy and prompt delivery. Ensure that tables are properly set up and cleared promptly. Operational Duties: Ensure adherence to hygiene, safety, and cleanliness standards in the dining area. Maintain order and discipline among service staff during operations. Upsell menu items and suggest add-ons to maximize revenue. Handle customer complaints or escalate them to the manager when needed. Monitor inventory of cutlery, crockery, napkins, and other dining essentials. Skills & Qualifications Graduate in Hospitality or equivalent field preferred. Minimum 1–3 years of experience as a Captain or Senior Steward in a restaurant or hotel. Strong leadership and team management skills. Excellent communication and interpersonal skills. Good knowledge of food and beverage service. Ability to handle pressure and resolve conflicts calmly. Well-groomed with a customer-first attitude. Work Environment Fast-paced restaurant/hotel dining area. Standing for extended periods. Requires flexible schedule (including weekends, nights, and holidays).