Greeting and Seating Guests: Welcoming customers, escorting them to their tables, and providing menus. Taking Orders: Answering questions about the menu, offering recommendations, and accurately recording food and drink orders. Serving Food and Drinks: Delivering orders to the correct tables, ensuring accuracy and promptness. Providing Excellent Customer Service: Checking on guests during their meal, addressing any concerns or requests, and ensuring overall satisfaction. Handling Payments: Presenting bills, processing payments, and providing accurate change. Maintaining Dining Area: Setting and clearing tables, ensuring a clean and organized dining space.
Greeting and Seating Guests: Welcoming customers, escorting them to their tables, and providing menus. Taking Orders: Answering questions about the menu, offering recommendations, and accurately recording food and drink orders. Serving Food and Drinks: Delivering orders to the correct tables, ensuring accuracy and promptness. Providing Excellent Customer Service: Checking on guests during their meal, addressing any concerns or requests, and ensuring overall satisfaction. Handling Payments: Presenting bills, processing payments, and providing accurate change. Maintaining Dining Area: Setting and clearing tables, ensuring a clean and organized dining space.
Role & responsibilities : The Graphic Design Executive will be a creative force responsible for conceptualizing and executing compelling visual assets across all Gourmet Investments brands. This role is key to translating marketing objectives into high-quality designs for digital and print channels, ensuring brand consistency and enhancing our customer's visual experience across the entire portfolio. Preferred candidate profile: Develop and execute creative design concepts for multi-brand marketing campaigns, promotional materials, and brand initiatives. Manage day-to-day design requirements for all brands, working in close collaboration with the marketing team to ensure timely delivery of assets. Translate marketing briefs and brand guidelines into visually engaging and effective designs for social media, digital ads, emailers, menus, in-store branding, and other collateral. Create and adapt multi-channel marketing collateral for various campaigns, ensuring visual consistency and strategic alignment with each brands identity. Ensure all designs resonate with the specific target audience of each brand and adhere to established visual standards. Contribute to the refinement of the visual customer journey for each brand, identifying opportunities for enhanced engagement through creative design. Qualification & Experience: Degree in Graphic Design, Visual Communication, Fine Arts, or a related field. 2-3 years of professional experience in graphic design, preferably within a fast-paced retail, F&B, or agency environment. A strong and diverse portfolio showcasing creative thinking and expertise in digital and print design. Expert proficiency in Adobe Creative Suite (Photoshop, Illustrator, InDesign). Demonstrated understanding of typography, colour theory, and layout principles. Experience with motion graphics and video editing tools (e.g., After Effects, Premiere Pro) is a significant plus. Proven ability to manage multiple projects simultaneously while maintaining high standards and meeting deadlines.
We are Hiring | Role: Internal Audit Gurgaon Gourmet Investments Pvt. Ltd. (GIPL) is looking for a qualified Chartered Accountant (CA) with 2–3 years of experience to join our Internal Audit team based in Gurgaon. What we’re looking for: Qualified CA with 2–3 years of post-qualification experience Hands-on experience in Internal Audit, Controls, Compliance & Process Review Strong analytical mindset and attention to detail Experience in the F&B or retail industry will be an added advantage Interested candidates can share their profiles at sonu.deopa@gourmetinvestments.com or DM me directly.
Responsibilities towards your Customers : - Ensure excellent customer service and brand standards are delivered through the team for an amazing guest experience. Lead by example and own every guest experience. Ensure high standards of presentation and cleanliness are met. Demonstrate impeccable knowledge of PE food, standards and policies. Responsibilities towards your team : - Participate in meetings and team briefings, with clear communication with you team on a regular basis. Ensure guests queries, complaints and feedback are responded to quickly, correctly, and efficiently. Communicate with your colleagues and line manager to develop team and improve operation/business performance. Work as a team and fill in positions/gaps during the operation, as necessary. Work with management team to ensure team performance is managed. Lead team to interact with guests. Assist your colleagues in resolving customer complaints and receiving positive customer feedback. Responsibilities towards Restaurant : - Monitor service quality, Hygiene, Health & Safety and PE policies & procedures and ensure they are followed by the team. Support Senior Maestro in managing and reviewing FOH Systems regularly and identify weaknesses and opportunities to improve operation, ensuring the team follows his direction. Brainstorm and implement new menu / procedures / standards effectively as being a part of the team. Ensure your team is following standards set out in How to Cards (HTCs). Contribute to the success of the business by carrying out any reasonable request from your line manager.
1. Ensure compliance with all health and safety regulations within the kitchen area. 2. Demonstrate excellent knowledge of current Menus and Promotions 3. Set up the kitchen with cooking utensils and equipment 4. Cook food in timely manner 5. Study each recipe and gather all necessary ingredients 6. Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order 7. Supervise cooks and assist as needed. 8. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc ).
Ensure compliance with all health and safety regulations within the kitchen area. Demonstrate excellent knowledge of current Menus and Promotions Set up the kitchen with cooking utensils and equipment Cook food in timely manner Study each recipe and gather all necessary ingredients Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order Supervise cooks and assist as needed. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc).
1. Ensure compliance with all health and safety regulations within the kitchen area. 2. Demonstrate excellent knowledge of current Menus and Promotions 3. Set up the kitchen with cooking utensils and equipment 4. Cook food in timely manner 5. Study each recipe and gather all necessary ingredients 6. Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order 7. Supervise cooks and assist as needed. 8. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc). Min 1-2 Years of Experience (Preferred Conti).
Responsibilities towards your Customers Ensure excellent customer service and brand standards are delivered through the team for an amazing guest experience Lead by example and own every guest experience Ensure high standards of presentation and cleanliness are met Demonstrate impeccable knowledge of PE food, standards and policies Responsibilities towards your team Participate in meetings and team briefings, with clear communication with you team on a regular basis Ensure guests queries, complaints and feedback are responded to quickly, correctly, and efficiently Communicate with your colleagues and line manager to develop team and improve operation/business performance Work as a team and fill in positions/gaps during the operation, as necessary Work with management team to ensure team performance is managed Lead team to interact with guests Assist your colleagues in resolving customer complaints and receiving positive customer feedback Responsibilities towards Restaurant Monitor service quality, Hygiene, Health & Safety and PE policies & procedures and ensure they are followed by the team Support Senior Maestro in managing and reviewing FOH Systems regularly and identify weaknesses and opportunities to improve operation, ensuring the team follows his direction Brainstorm and implement new menu / procedures / standards effectively as being a part of the team Ensure your team is following standards set out in How to Cards (HTCs) Contribute to the success of the business by carrying out any reasonable request from your line manager
The Assistant Bartender supports the bar team in all daily operations, ensuring a clean, fully stocked, and efficient bar area. This role is key to maintaining excellent service standards and directly contributes to a positive guest experience. Key Responsibilities Bar Operations & Preparation: Stocking: Keep all bar essentials fully stocked, including liquor, beer, wine, mixers, and glassware, both before and during service. Preparation: Prepare and replenish garnishes (e.g., cutting fresh fruit) and essential house-made ingredients (syrups, purees). Equipment: Ensure a continuous supply of clean, polished glassware and keep all bar tools and machinery (shakers, ice machines, blenders) clean and functional. Service Support: Order Assistance: Run completed drink orders from the Bartender to servers and guests promptly and accurately. Guest Focus: Clear empty glasses, wipe down the bar top, and interact with guests courteously to maintain a tidy and welcoming atmosphere. Cleanliness & Compliance: Hygiene: Maintain impeccable cleanliness and hygiene standards across the entire bar area, following all health and safety protocols. Closing Duties: Execute thorough end-of-shift cleaning and organization, including breakdown of service stations and proper storage. Teamwork: Communicate effectively with the entire service and kitchen team to ensure smooth, seamless guest service.
We are Hiring | Role: Internal Audit Gurgaon Gourmet Investments Pvt. Ltd. (GIPL) is looking for a qualified Chartered Accountant (CA) with 2–3 years of experience to join our Internal Audit team based in Gurgaon. What we’re looking for: Qualified CA with 2–3 years of post-qualification experience Hands-on experience in Internal Audit, Controls, Compliance & Process Review Strong analytical mindset and attention to detail Experience in the F&B or retail industry will be an added advantage Interested candidates can share their profiles at sonu.deopa@gourmetinvestments.com or DM me directly.
1. Ensure compliance with all health and safety regulations within the kitchen area. 2. Demonstrate excellent knowledge of current Menus and Promotions 3. Set up the kitchen with cooking utensils and equipment 4. Cook food in timely manner 5. Study each recipe and gather all necessary ingredients 6. Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order 7. Supervise cooks and assist as needed. 8. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc). Min 1-2 Years of Experience (Preferred Conti). Contact number - 8448992827.
The Assistant Bartender supports the bar team in all daily operations, ensuring a clean, fully stocked, and efficient bar area. This role is key to maintaining excellent service standards and directly contributes to a positive guest experience. Key Responsibilities Bar Operations & Preparation :Stocking: Keep all bar essentials fully stocked, including liquor, beer, wine, mixers, and glassware, both before and during service. Preparation : Prepare and replenish garnishes (e.g., cutting fresh fruit) and essential house-made ingredients (syrups, purees). Equipment : Ensure a continuous supply of clean, polished glassware and keep all bar tools and machinery (shakers, ice machines, blenders) clean and functional. Service Support :Order Assistance: Run completed drink orders from the Bartender to servers and guests promptly and accurately. Guest Focus : Clear empty glasses, wipe down the bar top, and interact with guests courteously to maintain a tidy and welcoming atmosphere. Cleanliness & Compliance :Hygiene: Maintain impeccable cleanliness and hygiene standards across the entire bar area, following all health and safety protocols. Closing Duties : Execute thorough end-of-shift cleaning and organization, including breakdown of service stations and proper storage.Teamwork: Communicate effectively with the entire service and kitchen team to ensure smooth, seamless guest service.
Responsibilities towards your Customers Ensure excellent customer service and brand standards are delivered through the team for an amazing guest experience Lead by example and own every guest experience Ensure high standards of presentation and cleanliness are met Demonstrate impeccable knowledge of PE food, standards and policies Responsibilities towards your team Participate in meetings and team briefings, with clear communication with you team on a regular basis Ensure guests queries, complaints and feedback are responded to quickly, correctly, and efficiently Communicate with your colleagues and line manager to develop team and improve operation/business performance Work as a team and fill in positions/gaps during the operation, as necessary Work with management team to ensure team performance is managed Lead team to interact with guests Assist your colleagues in resolving customer complaints and receiving positive customer feedback Responsibilities towards Restaurant Monitor service quality, Hygiene, Health & Safety and PE policies & procedures and ensure they are followed by the team Support Maestro in managing and reviewing FOH Systems regularly and identify weaknesses and opportunities to improve operation, ensuring the team follows his direction Brainstorm and implement new menu / procedures / standards effectively as being a part of the team
1. Ensure compliance with all health and safety regulations within the kitchen area. 2. Demonstrate excellent knowledge of current Menus and Promotions 3. Set up the kitchen with cooking utensils and equipment 4. Cook food in timely manner 5. Study each recipe and gather all necessary ingredients 6. Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order 7. Supervise cooks and assist as needed. 8. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc). Exp.- 1-2 Years of Experience (Preferred Conti) Education-12th Pass abhishek.sharma@gourmetinvestments , Contact number - 8448992827.
Responsibilities towards your Customers : - Ensure excellent customer service and brand standards are delivered through the team for an amazing guest experience. Lead by example and own every guest experience. Ensure high standards of presentation and cleanliness are met. Demonstrate impeccable knowledge of PE food, standards and policies. Responsibilities towards your team : - Participate in meetings and team briefings, with clear communication with you team on a regular basis. Ensure guests queries, complaints and feedback are responded to quickly, correctly, and efficiently. Communicate with your colleagues and line manager to develop team and improve operation/business performance. Work as a team and fill in positions/gaps during the operation, as necessary. Work with management team to ensure team performance is managed. Lead team to interact with guests. Assist your colleagues in resolving customer complaints and receiving positive customer feedback. Responsibilities towards Restaurant : - Monitor service quality, Hygiene, Health & Safety and PE policies & procedures and ensure they are followed by the team. Support Senior Maestro in managing and reviewing FOH Systems regularly and identify weaknesses and opportunities to improve operation, ensuring the team follows his direction. Brainstorm and implement new menu / procedures / standards effectively as being a part of the team. Ensure your team is following standards set out in How to Cards (HTCs). Contribute to the success of the business by carrying out any reasonable request from your line manager.
1. Ensure compliance with all health and safety regulations within the kitchen area. 2. Demonstrate excellent knowledge of current Menus and Promotions 3. Set up the kitchen with cooking utensils and equipment 4. Cook food in timely manner 5. Study each recipe and gather all necessary ingredients 6. Keeping the manager and front of house team informed about any food shortages before and during service, to make sure customers know about this before they order 7. Supervise cooks and assist as needed. 8. Slightly modify recipes to meet customer's needs and requests (example No dairy,exclude nuts etc). Time - 12pm to 6pm ,
Position Title: Restaurant General Manager (RGM) Department: Operations Reports To: Cluster Manager Job Type: Full-time Location: Pune Brand: Pizza Express Job Purpose: The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations to ensure financial performance, guest satisfaction, and adherence to brand standards. This role involves leading, developing, and mentoring the management team and staff, maintaining operational excellence, and implementing strategies to drive sales, control costs, and deliver outstanding guest experiences. The RGM ensures full compliance with health, safety, and legal standards while fostering a positive workplace culture. Key Responsibilities 1. Operational Leadership Oversee daily restaurant operations to ensure efficiency, service excellence, and compliance with brand standards. Conduct regular audits of cleanliness, safety, and operational processes to maintain a high-performing environment. Track and analyze operational performance metrics (KPIs) and implement corrective actions when necessary. 2. Team Management and Development Plan and manage schedules for managers and chefs, ensuring adequate staffing and shift coverage. Track and approve vacation requests to ensure seamless operations. • Lead weekly one-on-one and team meetings to review performance, share updates, and align goals. Conduct performance reviews, provide coaching, and develop succession plans for management and staff. Facilitate onboarding, training, and certification for all new management hires in collaboration with senior leadership. 3. Financial Management Monitor and manage profit and loss (P&L) statements weekly, identifying areas for cost savings and revenue growth. Oversee cost of sales (COS), food and labor costs, and other operational expenses, ensuring they align with budgetary targets. Maintain tight controls on petty cash, approve reimbursements, and reconcile period-end f inancial reports. 4. Food Quality and Safety Collaborate with the Head Chef to conduct daily line checks, ensuring food quality, presentation, and safety standards are met. Perform regular food safety audits and ensure all documentation is up to date. Partner with the Executive Chef for NSF and QA audits, implementing corrective actions promptly. 5. Guest Experience Review guest feedback from online platforms, surveys, and in-person comments to identify areas for improvement. Address guest concerns promptly and implement changes to enhance guest satisfaction. Ensure consistent quality and availability of menu items, including maintaining inventory of kids' menu and amenities. 6. Facility and Maintenance Oversight Identify and report repair and maintenance (R&M) needs, ensuring timely resolution. Monitor pest control measures and ensure kitchen equipment (e.g., hoods) is cleaned and maintained per standards. 7. Compliance and Reporting Maintain up-to-date store licenses and permits, tracking renewals and compliance. Ensure timely completion and filing of all operational, financial, and audit reports. 8. Marketing and Community Engagement Work with marketing teams to implement local promotions, increase foot traffic, and engage the community. Act as a goodwill ambassador for the brand, building positive relationships with guests and stakeholders. 9. All-Staff Meetings and Recognition Conduct monthly all-staff meetings to share updates, discuss performance, and address team concerns. Implement a staff ranking system to recognize top performers and address underperformance. Skills and Qualifications : Experience: • Minimum 5 years of experience in restaurant or hospitality management, with at least 2 years in a leadership role. • Proven expertise in multi-department management, including operations, culinary, and front-of-house. Education: • Degree in Hospitality Management, Business, or a related field (preferred). Skills: • Strong leadership, communication, and problem-solving skills. • Proficiency in P&L management, operational planning, and staff development. • Familiarity with food safety standards and certifications (HACCP preferred).
Role Overview: The Regional Manager Expansion & Business Development will be responsible for driving strategic growth and new restaurant openings across key markets in India for leading international and in-house brands including Ministry of Crab, Pizza Express, P.F. Changs, Olive Garden, and other in house concepts. Key Responsibilities: Market Development:Identify, evaluate, and prioritize new city and location opportunities based on demographic, catchment, and financial potential. Site Acquisition: Lead end-to-end site identification, due diligence, lease negotiation, and finalization in coordination with landlords, developers, and brokers. Feasibility Analysis:Conduct financial and operational feasibility CAPITAL BUDGETING exercise for proposed sites, ensuring alignment with brand positioning and PAYBACK expectations. Stakeholder Collaboration: Work closely with design, projects, operations, and finance teams to ensure timely and successful restaurant openings. Landlord & Developer Relations: Build strong partnerships with mall developers, property consultants, and high-street landlords to secure premium spaces. Pipeline Management: Maintain a strong pipeline of prospective locations and prepare regular reports and dashboards for management review. Competitor & Market Intelligence: Track F&B and retail real estate trends, competitor expansions, and upcoming developments across regions. Key Skills & Attributes: Proven experience in F&B expansion, leasing, or franchise development, preferably within casual dining or premium dining formats. Excellent negotiation,communication, and analytical abilities with IPC or developer experience as an added advantage. Strong understanding of restaurant real estate economics and site selection metrics.
Job Purpose: A Restaurant Manager on Duty (MOD) is responsible for the day-to-day operations, staff supervision, and customer satisfaction during their shift. Key duties include managing daily tasks, overseeing staff, handling customer issues, ensuring food and service quality, monitoring inventory, and ensuring compliance with safety and health regulations. Core responsibilities • Daily Operations: o Oversee the daily flow of both front-of-house and back-of-house operations. o Open and close the restaurant, including procedures for cash handling and closing reports. o Manage the day-to-day budget and control costs during the shift. • Staff Management: o Delegate tasks and provide direction to staff. o Create daily or weekly work schedules and handle any staffing conflicts. o Provide on-the-spot training and coaching to staff. o Motivate the team and ensure a positive and productive work environment. • Customer Service: o Ensure a high level of customer satisfaction by monitoring the dining experience. o Handle and resolve customer complaints professionally and efficiently. o Engage with guests to build loyalty and address any concerns. • Quality Control : o Monitor the quality of food and beverages being served. o Ensure all staff are adhering to standard operating procedures and service standards. • Compliance and Safety: o Ensure compliance with all health, safety, and sanitation regulations. o Conduct regular inspections for cleanliness and readiness. • Inventory and Supplies: o Monitor inventory levels and assist with ordering supplies. o Track usage of ingredients to control waste. Qualifications and skills • Proven experience in a similar role within the restaurant industry. • Strong leadership, communication, and interpersonal skills. • Ability to work effectively in a fast-paced, high-pressure environment. • Strong organizational and problem-solving skills. • Knowledge of health and safety regulations, and food hygiene standards. • Familiarity with restaurant management software and POS systems Training & Development: • On-the-Job Training: o Participate in food and beverage service training, learning the restaurant's menu, service standards, and operational procedures. o Work closely with ARGM and RGM to gain experience and improve service skills. • Growth Potential: o Opportunity to advance to a ARGM role and potentially move into leadership positions such as ARGM as skills and experience develop.