F&B Trainee

A Food & Beverage (F&B) Trainee is primarily responsible for supporting the service team, learning operational standards, and providing excellent customer service under supervision. Key responsibilities include order taking (often using a Point of Sale (POS) system), serving items, and adhering to Standard Operating Procedures (SOPs) for hygiene and service sequence.

• Service Operations: Assist in setting up dining areas, including tables, buffets, and service stations, according to established standards.
• Guest Interaction: Greet guests warmly, escort them to tables, present menus, and provide information on daily specials and menu changes.
• Order Taking: Take food and beverage orders accurately and communicate them to the kitchen/bar staff, often using a handheld Point of Sale (POS) system.
• Serving & Clearing: Serve food and beverages promptly and courteously to the correct person. Clear tables of used crockery, cutlery, and glassware and reset them for the next guest.
• Cleanliness & Safety: Follow all health, safety, hygiene, and grooming standards. Ensure cleanliness of work areas, dining areas, and equipment at all times.
• POS & Payments: Learn and use the POS system for order entry and processing payments (cash and credit card transactions).
• Learning & Development: Actively participate in on-the-job training sessions and shadow senior staff to understand workflow and service techniques.
• Support: Assist with inventory checks, stock replenishment, and general operational support as directed by supervisors.
• Guest Cycle: Detailed procedures for every stage of the guest experience, from warm greeting and seating to bidding farewell.
• Grooming and Hygiene: Strict personal presentation and food handling guidelines to comply with health regulations.
• Sequence of Service: The specific order in which tasks are performed, from presenting menus and taking orders to serving courses and presenting the bill.
• Handling Complaints: Step-by-step process for addressing guest issues effectively and professionally to ensure service recovery.
• Allergies and Dietary Requirements: Protocols for accurately recording and communicating guest allergies to the kitchen to ensure safety.
• Opening/Closing Procedures: Checklists for setting up the restaurant before service begins and cleaning/closing duties after the last guest leaves.

Point of Sale (POS) System TrainingTrainees must become proficient in using the restaurant's POS system for efficient and accurate service.

• Order Entry: Learning to navigate the menu interface, input orders correctly, make modifications, and apply special requests.
• Billing & Payments: Processing various payment methods (cash, credit cards, gift vouchers), splitting bills, and handling "comp" (complimentary) items.
• Upselling Prompts: Using POS features that might suggest beverage pairings or dessert options to maximize sales.
• Reporting: Understanding how to run basic daily sales reports and cash handling procedures, including cashing out at the end of a shift.

Job Type: Full-time

Pay: ₹20,836.66 - ₹30,373.76 per month

Work Location: In person

Expected Start Date: 30/12/2025