HEDGE CAFE AND CLUB PRIVATE LIMITED

CAPTAIN - F&B SERVICE The Restaurant Captain is responsible for supervising restaurant operations, ensuring high-quality service, and maintaining customer satisfaction. This role involves managing staff, coordinating table service, handling guest inquiries, and assisting in daily restaurant activities to enhance the overall dining experience. K ey Responsibilities: Guest Service & Operations: Greet guests warmly and escort them to their tables. Ensure excellent customer service and guest satisfaction. Take food and beverage orders, ensuring accuracy and efficiency. Provide menu recommendations and answer guests' queries about dishes, ingredients, and special offers. Coordinate with kitchen staff to ensure timely service. Handle guest complaints and resolve issues professionally. Monitor the cleanliness and ambiance of the restaurant. Team Supervision & Coordination: Supervise service staff and ensure smooth service flow. Assign duties and stations to service staff based on operational needs. Conduct briefings before shifts to inform the team about special menu items, promotions, and service standards. Train and mentor new staff on restaurant protocols and customer service skills. Ensure compliance with health and safety regulations. Skills & Qualifications: Previous experience as a Restaurant Captain, Head Waiter, or similar role. Strong leadership and communication skills. In-depth knowledge of food and beverage service. Ability to handle high-pressure situations calmly and professionally. Strong problem-solving skills and attention to detail. Proficiency in POS systems and basic computer knowledge. Excellent interpersonal skills and a customer-focused attitude. Education & Experience: High school diploma or equivalent (hospitality-related certification is a plus). Minimum of 2-3 years of experience in a fine dining or casual dining restaurant. Experience in supervising and training staff. Work Environment & Schedule: Flexible work schedule, including weekends and holidays. Ability to stand and walk for extended periods. Fast-paced restaurant environment requiring multitasking. Experience: Restaurant Captain: 2 years (Preferred) Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

HOSTESS Education: Diploma or degree in Hotel Management or related field. Familiar with Point-of-sale systems, MS office, Property management systems etc. Experience: 2 – 3 years of work experience in Food & Beverage section. Job Type: Full-time Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

HOSTESS Education: Diploma or degree in Hotel Management or related field. Familiar with Point-of-sale systems, MS office, Property management systems etc. Experience: 2 – 3 years of work experience in Food & Beverage section. Job Type: Full-time Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

We are looking for a professional Sous Chef to be the second in command in our kitchen, The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance. Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements and skills Should be a Hotel Management Graduate with 6-8 years’ experience in cooking multiple cuisines Food safety and hygiene certification is a must. Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Working knowledge of various computer software programs B.A degree in culinary science or related certificate would be a plus Job Type: Full-time Job Types: Full-time, Permanent Pay: ₹26,000.00 - ₹35,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

We are looking for a professional Sous Chef to be the second in command in our kitchen, The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance. Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements and skills Should be a Hotel Management Graduate with 6-8 years’ experience in cooking multiple cuisines Food safety and hygiene certification is a must. Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Working knowledge of various computer software programs B.A degree in culinary science or related certificate would be a plus Job Type: Full-time Job Types: Full-time, Permanent Pay: ₹26,000.00 - ₹35,000.00 per month Benefits: Food provided Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person

We are looking for a professional CDP to be the second in command in our kitchen, The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Sous Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance. Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements and skills Should be a Hotel Management Graduate with 3-6 years’ experience in cooking multiple cuisines Food safety and hygiene certification is a must. Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Working knowledge of various computer software programs B.A degree in culinary science or related certificate would be a plus Job Type: Full-time Pay: Rs 23,000 to Rs 26,000 Job Types: Full-time, Permanent Pay: ₹23,000.00 - ₹26,000.00 per month Benefits: Food provided Paid time off Work Location: In person

ASSISTANT RESTAURANT MANAGER Full job description Summary You will be responsible for the efficient running F&B department in line with brand standards, whilst meeting employee, guest and owner expectations. The Restaurant Manager is responsible to manage the Department as an efficient, and productive cost centre, by maintaining an organised and clean back-of-house area in restaurant. Restaurant Manager Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and onboarding new employees (Assigned Levels) Ensuring and measuring guest satisfaction Managing inventory Managing finance Enforcing safety protocol Desired Skills : Ability to resolve conflicts calmly Experience working with a bookkeeper Leadership skills Customer service skills Previous hiring experience Front-of-house experience is a plus Negotiating contracts with vendors Ability to work well under pressure Excellent communication skills Ability to present innovative ideas to the company management. Job Type: Full-time Pay: ₹23,000.00 - ₹26,000.00 per month Experience: Assistant Restaurant Manage: 2 years (Preferred) Full job description Welcome guests to the venue Provide menus Greet customers upon their departure Coordinate with wait staff about available seating options Cater to guests who require extra attention (e.g. children, elderly) Makes sure that their guests feel welcomed, cared for, and valued create a warm and welcoming environment for patrons from the moment they enter the establishment Job Types: Full-time, Permanent Job Types: Full-time, Permanent Pay: ₹23,000.00 - ₹26,000.00 per month Benefits: Food provided Paid time off Work Location: In person

We are looking for a professional CDP to be the second in command in our kitchen, The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Sous Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance. Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements and skills Should be a Hotel Management Graduate with 3-6 years’ experience in cooking multiple cuisines Food safety and hygiene certification is a must. Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices Working knowledge of various computer software programs B.A degree in culinary science or related certificate would be a plus Job Type: Full-time Pay: Rs 23,000 to Rs 26,000 Job Types: Full-time, Permanent Pay: ₹23,000.00 - ₹26,000.00 per month Benefits: Food provided Paid time off Work Location: In person