Job Title: Food & Beverage (F&B) Associate Job Summary: The F&B Associate is responsible for delivering exceptional customer service in fine dining and other food and beverage outlets, ensuring guests enjoy a refined and memorable dining experience. The role involves taking accurate orders, serving food and beverages with attention to detail, maintaining cleanliness, and following the highest service and safety standards. Key Responsibilities: Greet and welcome guests with professionalism and warmth. Present menus, explain dishes, suggest wine pairings, and take accurate food and beverage orders. Provide fine dining service with proper etiquette, including sequence of service, silver service, and wine service. Ensure food and beverages are served promptly, maintaining presentation standards. Prepare, set, and reset tables according to fine dining standards. Maintain cleanliness, hygiene, and ambience in the dining area. Handle guest requests and complaints with discretion and professionalism. Assist with stock control and ensure all items are available for smooth service. Collaborate with kitchen, bar, and stewarding teams for flawless operations. Follow cash handling, billing, and POS procedures accurately. Uphold grooming and appearance standards suitable for a fine dining environment. Qualifications & Skills: Bachelor in Hospitality Management (BHM) or equivalent qualification preferred. Previous fine dining service experience in luxury hotels, high-end restaurants, or resorts is highly desirable. European restaurant experience preferred (knowledge of European cuisine, service culture, and wine). Strong customer service, communication, and interpersonal skills. Knowledge of wine, cocktails, and international cuisine. Ability to work in a high-pressure, fast-paced setting. Excellent attention to detail and passion for guest satisfaction. Flexibility to work varying shifts, including weekends and holidays. Physical Requirements: Ability to stand and walk for extended periods. Ability to carry trays and items up to 1520 kg. Work Environment: Fine dining restaurant, luxury hotel, or upscale European-style dining setting. Highly professional, guest-focused, and team-oriented Interested candidate contact (Ms. Khushbu Magar) at hr@eunoiahospitality.in / 9167779104
Job Title: F&B Service Staff Job Summary: The F&B Service Staff is responsible for providing excellent customer service by ensuring guests have a pleasant dining experience. This role involves taking orders, serving food and beverages, maintaining cleanliness and hygiene standards, and supporting smooth restaurant operations. Key Responsibilities Greet and seat guests in a friendly and professional manner. Present menus, make recommendations, and answer questions regarding food and beverages. Take accurate food and beverage orders and relay them to the kitchen and bar. Serve food and drinks promptly, ensuring proper presentation and portioning. Check on guest satisfaction and promptly address any requests or complaints. Clear tables, reset them for the next guests, and maintain cleanliness in the dining area. Ensure compliance with hygiene, health, and safety regulations. Process bills, handle payments, and issue receipts accurately. Assist in setting up dining areas before service and closing duties after service. Support colleagues and work as part of the team to achieve service excellence. Requirements & Skills Previous experience in F&B service or hospitality is an advantage (but not always required). Strong communication and interpersonal skills. Good customer service orientation with a positive attitude. Ability to work under pressure and handle busy service periods. Basic knowledge of food and beverage menu items. Flexibility to work shifts, weekends, and holidays. Well-groomed appearance and professional demeanor. Work Environment Requires standing for long periods, carrying trays, and interacting with guests frequently. Interested Candidate contact at hr@eunoiahospitality.in or call 9167779104.
Job Description Commis Chef Position: Commis Chef Role Summary: The Commis Chef supports the kitchen team in preparing ingredients, cooking dishes under supervision, and maintaining hygiene and safety standards. This role is ideal for an entry-level chef looking to develop culinary skills. Key Responsibilities: Assist in the preparation, cooking, and presentation of dishes. Measure and assemble ingredients for menu items. Maintain cleanliness and organization in the kitchen. Follow recipes, portion control, and plating guidelines. Support senior chefs in day-to-day operations. Ensure compliance with food safety and hygiene standards. Requirements: Basic culinary knowledge or relevant certification. Ability to work under pressure and as part of a team. Strong willingness to learn and develop skills. Attention to detail and commitment to quality. Job Description Demi Chef de Partie (DCDP) Position: Demi Chef de Partie Role Summary: The Demi Chef de Partie assists the Chef de Partie in managing a specific kitchen section, ensuring high-quality food preparation and presentation. This role requires intermediate culinary experience and leadership to guide Commis Chefs. Key Responsibilities: Prepare, cook, and present dishes in assigned section. Supervise and train Commis Chefs and kitchen helpers. Maintain portion control, consistency, and quality standards. Assist in menu planning and new dish development. Ensure food safety, hygiene, and kitchen cleanliness. Manage stock rotation and minimize food wastage. Requirements: Diploma or certification in Culinary Arts. Strong knowledge of cooking techniques and kitchen equipment. Leadership, time management, and multitasking skills. Ability to work in a fast-paced environment. Interested Candidate contact at hr@eunoiahospitality.in or call 9167779104.
Job Title: Junior Cashier Department: Accounts and Finance Reports To: Senior Cashier Position Summary: The Junior Cashier is responsible for assisting in the smooth operation of the cash counter, processing customer purchases accurately, and providing friendly and efficient service. This role supports senior cashiers, maintains proper cash handling procedures, and ensures the checkout area is clean and organized. Key Responsibilities: Greet customers and handle transactions in a friendly, professional manner. Process sales transactions accurately using a cash register or POS system. Receive and issue receipts, refunds, and change as required. Assist in handling cash, credit, debit, and digital payments. Maintain cleanliness and organization of the cashier area. Assist senior cashiers with cash counts and daily balancing. Help pack goods or bag items for customers when needed. Respond to basic customer inquiries and refer complex issues to senior staff. Ensure adherence to company policies, procedures, and security guidelines. Support other store duties such as restocking shelves and maintaining displays when required. Qualifications: High school diploma or equivalent preferred. Basic knowledge of cash handling and customer service. Good numerical and communication skills. Ability to work under pressure during peak hours. Honest, reliable, and attentive to detail. Skills & Competencies: Customer service orientation. Basic computer/POS knowledge. Time management and multitasking skills. Team player with a positive attitude. * Interested Candidate contact at hr@eunoiahospitality.in or call 9167779104.*
Job Title: Guest Relation Executive (GRE) Department: Front of House / Customer Service Reports To: Restaurant Manager / Assistant Manager Location: Prabhadevi / Dadar (West) Position Overview The Guest Relation Executive (GRE) is responsible for creating a warm, welcoming atmosphere for guests, ensuring excellent service from arrival to departure. The GRE acts as the face of the restaurant, managing reservations, addressing guest concerns, and coordinating with service staff to maintain high guest satisfaction and brand standards. Key Responsibilities Guest Engagement & Service Welcome and greet all guests with professionalism, warmth, and courtesy. Manage guest reservations, seating arrangements, and waiting lists efficiently. Anticipate guest needs and ensure their dining experience exceeds expectations. Build strong rapport with regular guests and VIPs to encourage repeat visits. Handle guest feedback, complaints, and requests promptly and effectively. Coordination & Communication Communicate guest preferences and special occasions to service and kitchen teams. Work closely with servers, hosts, and managers to ensure smooth service flow. Maintain an updated record of reservations, guest profiles, and feedback. Brand Representation Uphold the restaurants image, standards, and hospitality culture. Provide accurate information about menu items, promotions, and events. Ensure the reception and dining areas are tidy, presentable, and inviting at all times. Administrative Duties Prepare daily reports on reservations, guest feedback, and VIP arrivals. Assist in managing online reviews and guest engagement platforms (Google, TripAdvisor, etc.). Support marketing or guest loyalty initiatives as directed by management. Qualifications & Skills Bachelors Degree / Diploma in Hospitality Management, Tourism, or related field (preferred). Minimum 1–3 years of experience in guest relations or front-of-house roles in the restaurant or hospitality industry. Excellent communication and interpersonal skills. Strong problem-solving abilities and attention to detail. Proficient in MS Office and restaurant reservation systems (e.g., OpenTable, Resy). Positive attitude, well-groomed appearance, and professional demeanor. Multilingual ability is an added advantage. Key Competencies Customer-focused mindset Team collaboration Poise under pressure Empathy and active listening Time management and multitasking Conflict resolution Work Conditions Flexible to work shifts, weekends, and holidays . Standing for extended periods during service hours. Interaction with guests and staff in a fast-paced environment. Interested Candidate contact at hr@eunoiahospitality.in or call 9167779104.
Job Title: Junior Sous Chef Bakery Department Department: Bakery / Pastry Reports To: Sous Chef – Bakery / Head Baker / Executive Pastry Chef Location: [Insert location] Employment Type: Full-Time Position Overview The Junior Sous Chef – Bakery is responsible for supporting the Bakery Sous Chef in overseeing daily production of bakery items, ensuring quality, consistency, and presentation standards are met. This role involves hands-on preparation, supervision of bakery staff, maintaining hygiene standards, and assisting in the development of new recipes and seasonal offerings. Key Responsibilities Assist the Bakery Sous Chef in managing daily bakery operations, including production schedules and staff coordination. Prepare and bake high-quality breads, pastries, cakes, and other bakery items according to recipes and standards. Monitor and ensure consistency in quality, taste, and presentation of all bakery products. Support in developing and testing new bakery recipes and menu items. Ensure all baking equipment and workstations are clean, sanitized, and maintained properly. Assist in inventory management – monitoring stock levels, ordering supplies, and minimizing waste. Supervise and train bakery commis, bakers, and trainees, ensuring adherence to recipes and food safety standards. Uphold HACCP and food hygiene regulations at all times. Work closely with the pastry and kitchen teams to ensure smooth service and timely production. Step in to lead the bakery section in the absence of the Bakery Sous Chef. Qualifications & Experience Diploma or Certificate in Culinary Arts, Baking & Pastry, or equivalent. 3–5 years of professional bakery experience, with at least 1 year in a supervisory or senior baker role. Strong technical knowledge of bread, viennoiserie, and pastry production. Experience in high-volume bakery, hotel, or restaurant preferred. Good organizational and leadership skills with attention to detail. Knowledge of food safety and hygiene standards. Ability to work under pressure and in a fast-paced environment. Skills & Attributes Passion for baking and pastry arts. Creativity and willingness to innovate. Team player with strong communication skills. Excellent time management and multitasking abilities. Flexible schedule – ability to work early mornings, weekends, and holidays.