0.0 - 2.0 years

1 - 2 Lacs

Bengaluru

Work from Office

Role & responsibilities - Keep the front desk tidy and presentable with all necessary material (pens, forms, paper, etc. - Greet and welcome guests - Answer questions and address complaints - Answer all incoming calls and redirect them or keep messages - Receive letters, packages, etc., and distribute them - Prepare outgoing mail by drafting correspondence, securing parcels, etc. - Check, sort, and forward emails - Monitor office supplies and place orders when necessary - Keep updated records and files - Monitor office expenses and costs - Take up other duties as assigned (travel arrangements, schedules,

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Front desk Manager / Site Manager (MNC Cafeteria) Reckon Hr Consulting

0.0 - 3.0 years

2 - 3 Lacs

Chennai

Work from Office

• Must be Graduate/Diploma in Hotel Management/Hospitality • POST- Site Manager/Front desk/Cafeteria Ops, MNC Cafeteria. • Only for Hotel Management Graduates . • MNC Cafeteria operations. Required Candidate profile • Excellent communication skills. • Exposure of Cafeteria/Food court operation. • Urgent joining. • Fresher can apply as Intern. WhatsApp/Call: 9971022627

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Front desk Manager / Site Manager (MNC Cafeteria) Reckon Hr Consulting

0.0 - 3.0 years

2 - 3 Lacs

Bengaluru

Work from Office

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Front desk Manager / Site Manager (MNC Cafeteria) Reckon Hr Consulting

0.0 - 3.0 years

2 - 3 Lacs

Noida, Gurgaon/Gurugram, Delhi / NCR

Work from Office

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C.D.P CIEL HR

4 - 9 years

4 - 6 Lacs

Bengaluru

Work from Office

RESPONSIBILITIES: Assists the F&B Manager & the Head Chef in the all food production and day-to-day operations of the kitchen. Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process & eestablish portion sizes Monitor inventory levels and perform weekly inventory assessments & maintain weekly and monthly cost reports. Provides direction to kitchen staff, ensuring execution of all employee duties. Oversees and calendaring the training and development of kitchen staff. Make employment hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 08-10 years of relevant, hands-on culinary experience, with at least two of those years spent in the current position of Jr sous chef or Senior CDP. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations. Computer Skills: Moderate computer skills & Knowledge in Property Management Software (PMS).Role & responsibilities Preferred candidate profile Perks and benefits

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