Department: F&B / Stores Location: IEHPL Reports To: Purchase / Cost Control / F&B Manager Job Summary: Responsible for receiving, storing, and issuing all food and beverage items while maintaining accurate inventory records and ensuring hygiene, safety, and cost control standards are met. Key Responsibilities:Receive and inspect all incoming food & beverage items as per purchase orders. Ensure proper storage (dry, chilled, frozen) with FIFO rotation and labeling. Maintain cleanliness and hygiene in all storage areas. Record and issue items only against authorized requisitions. Conduct daily and monthly stock checks and report variances. Coordinate with Purchasing, Cost Control, and Accounts for documentation. Follow HACCP and food safety standards at all times. Requirements:2–3 years of experience as Store Keeper in hotel/restaurant F&B operations. Knowledge of food categories, storage methods & inventory software (e.g., FMC, IDS, MC). Strong attention to detail and organizational skills. Basic computer literacy and record-keeping skills. Physically fit to handle stock movement and cold storage work.
Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times. Key Responsibilities:Guest Service: Greet guests warmly and assist them in seating arrangements. Present menus, take food and beverage orders accurately, and ensure timely service. Serve food and beverages in accordance with service standards. Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service. Handle guest complaints or feedback professionally and report to the supervisor if required. Operational Duties: Prepare tables by setting up linens, cutlery, glasses, and condiments. Clear and reset tables efficiently after each guest. Ensure mise-en-place (table setup, service station readiness) is complete before service. Assist in opening and closing duties of the outlet. Maintain cleanliness and organization in service areas. Hygiene & Safety: Follow all hygiene and food safety standards as per company policy. Ensure proper grooming and personal hygiene at all times. Report any maintenance or safety hazards to the supervisor immediately. Teamwork: Coordinate effectively with kitchen and bar teams to ensure smooth service flow. Support colleagues during busy operations and maintain a positive work environment. Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant). Basic knowledge of food and beverage service techniques. Excellent communication and interpersonal skills. Attention to detail and a passion for hospitality. Flexible to work in shifts, weekends, and public holidays. Physical Requirements:Ability to stand for long hours. Able to lift and carry trays, dishes, and other service items as required.
Job Description: Billing & Invoicing Prepare and issue customer invoices (corporate clients, event bookings, delivery partners, aggregators, franchisees, etc.). Ensure all sales and credit transactions are billed accurately and in compliance with company policies. Collections & Follow-up Monitor outstanding balances and follow up with customers for timely payments. Coordinate with sales, operations, and delivery teams for dispute resolution and collection support. Track payments received from online platforms, aggregators (Zomato, Swiggy, etc.), and corporate clients. Accounting & Reconciliation Record customer payments in ERP/accounting system (e.g., Microsoft Dynamics 365, Tally, etc.). Reconcile daily sales with bank deposits, POS systems, and third-party apps. Maintain updated AR aging reports and highlight overdue accounts. Reporting & Analysis Prepare weekly and monthly accounts receivable reports for management. Support in MIS preparation for debtors’ aging, outstanding, and collection performance. Compliance & Documentation Ensure proper documentation of credit approvals and customer contracts. Support internal and external audits related to AR. Comply with company policies, GST, and accounting standards. Key Skills & Competencies: knowledge of accounting and MS Excel Good communication and negotiation skills for follow-ups. Qualifications: Bachelor’s degree in commerce, Accounting, or Finance. 2–5 years of experience in Accounts Receivable (restaurant/hospitality sector preferred).
Job Title: Restaurant Hostess Department: Food & Beverage Reports To: Restaurant Manager / Assistant Manager Job Summary: The Hostess is the first point of contact for guests and plays a key role in creating a positive first impression. Responsible for greeting guests warmly, managing reservations, seating arrangements, and ensuring a smooth guest flow in the restaurant. Key Responsibilities: Welcome guests with a warm, courteous, and professional attitude. Manage and maintain the reservation system (telephone, walk-ins, online bookings). Escort guests to their tables and present menus. Ensure accurate guest seating based on server sections and restaurant occupancy. Coordinate with service and kitchen teams to ensure efficient table turnover. Maintain the cleanliness and presentation of the hostess desk and entrance area. Handle guest inquiries and complaints promptly and professionally. Assist in monitoring guest satisfaction and feedback. Maintain up-to-date knowledge of menu, specials, and restaurant promotions. Follow all company policies, hygiene, and grooming standards. Requirements: Minimum 1–2 years of experience in a similar role (preferably in fine dining or a 5-star hotel). Excellent communication and interpersonal skills. Well-groomed, confident, and customer-oriented. Proficient in English; additional languages are an advantage. Basic computer knowledge (POS / reservation systems). Flexible to work shifts, weekends, and holidays.Apna Impresario II RCA on Applications & Way Forward
Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times. Key Responsibilities:Guest Service: Greet guests warmly and assist them in seating arrangements. Present menus, take food and beverage orders accurately, and ensure timely service. Serve food and beverages in accordance with service standards. Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service. Handle guest complaints or feedback professionally and report to the supervisor if required. Operational Duties: Prepare tables by setting up linens, cutlery, glasses, and condiments. Clear and reset tables efficiently after each guest. Ensure mise-en-place (table setup, service station readiness) is complete before service. Assist in opening and closing duties of the outlet. Maintain cleanliness and organization in service areas. Hygiene & Safety: Follow all hygiene and food safety standards as per company policy. Ensure proper grooming and personal hygiene at all times. Report any maintenance or safety hazards to the supervisor immediately. Teamwork: Coordinate effectively with kitchen and bar teams to ensure smooth service flow. Support colleagues during busy operations and maintain a positive work environment. Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant). Basic knowledge of food and beverage service techniques. Excellent communication and interpersonal skills. Attention to detail and a passion for hospitality. Flexible to work in shifts, weekends, and public holidays. Physical Requirements:Ability to stand for long hours. Able to lift and carry trays, dishes, and other service items as required.
Department: F&B / Stores Location: Mumbai Reports To: Purchase / Cost Control / F&B Manager Job Summary: Responsible for receiving, storing, and issuing all food and beverage items while maintaining accurate inventory records and ensuring hygiene, safety, and cost control standards are met. Key Responsibilities:Receive and inspect all incoming food & beverage items as per purchase orders. Ensure proper storage (dry, chilled, frozen) with FIFO rotation and labeling. Maintain cleanliness and hygiene in all storage areas. Record and issue items only against authorized requisitions. Conduct daily and monthly stock checks and report variances. Coordinate with Purchasing, Cost Control, and Accounts for documentation. Follow HACCP and food safety standards at all times. Requirements:2–3 years of experience as Store Keeper in hotel/restaurant F&B operations. Knowledge of food categories, storage methods & inventory software (e.g., FMC, IDS, MC). Strong attention to detail and organizational skills. Basic computer literacy and record-keeping skills. Physically fit to handle stock movement and cold storage work.
Job Summary: Responsible for supervising a designated section, ensuring guests receive prompt and high-quality service, and leading the service team during operations. Key Responsibilities: Supervise and coordinate the work of stewards and senior stewards. Greet guests, take orders, and ensure accurate billing. Maintain product knowledge of menu items, cocktails, and wines. Ensure service standards and guest satisfaction. Train team members in service excellence and upselling. Handle guest complaints or escalate to management when necessary. Coordinate with kitchen and bar for timely order execution. Skills & Requirements: Excellent communication and leadership skills. Thorough knowledge of food & beverage service procedures. Experience handling POS systems. 2–4 years of experience in a similar role.
Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times. Key Responsibilities: Guest Service: Greet guests warmly and assist them in seating arrangements. Present menus, take food and beverage orders accurately, and ensure timely service. Serve food and beverages in accordance with service standards. Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service. Handle guest complaints or feedback professionally and report to the supervisor if required. Operational Duties: Prepare tables by setting up linens, cutlery, glasses, and condiments. Clear and reset tables efficiently after each guest. Ensure mise-en-place (table setup, service station readiness) is complete before service. Assist in opening and closing duties of the outlet. Maintain cleanliness and organization in service areas. Hygiene & Safety: Follow all hygiene and food safety standards as per company policy. Ensure proper grooming and personal hygiene at all times. Report any maintenance or safety hazards to the supervisor immediately. Teamwork: Coordinate effectively with kitchen and bar teams to ensure smooth service flow. Support colleagues during busy operations and maintain a positive work environment. Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant). Basic knowledge of food and beverage service techniques. Excellent communication and interpersonal skills. Attention to detail and a passion for hospitality. Flexible to work in shifts, weekends, and public holidays. Physical Requirements:Ability to stand for long hours. Able to lift and carry trays, dishes, and other service items as required.
Job Title: Restaurant Hostess Department: Food & Beverage Reports To: Restaurant Manager / Assistant Manager Job Summary: The Hostess is the first point of contact for guests and plays a key role in creating a positive first impression. Responsible for greeting guests warmly, managing reservations, seating arrangements, and ensuring a smooth guest flow in the restaurant. Key Responsibilities: Welcome guests with a warm, courteous, and professional attitude. Manage and maintain the reservation system (telephone, walk-ins, online bookings). Escort guests to their tables and present menus. Ensure accurate guest seating based on server sections and restaurant occupancy. Coordinate with service and kitchen teams to ensure efficient table turnover. Maintain the cleanliness and presentation of the hostess desk and entrance area. Handle guest inquiries and complaints promptly and professionally. Assist in monitoring guest satisfaction and feedback. Maintain up-to-date knowledge of menu, specials, and restaurant promotions. Follow all company policies, hygiene, and grooming standards. Requirements: Minimum 1–2 years of experience in a similar role (preferably in fine dining or a 5-star hotel). Excellent communication and interpersonal skills. Well-groomed, confident, and customer-oriented. Proficient in English; additional languages are an advantage. Basic computer knowledge (POS / reservation systems). Flexible to work shifts, weekends, and holidays.Apna Impresario II RCA on Applications & Way Forward
Job Description: Billing & Invoicing Prepare and issue customer invoices (corporate clients, event bookings, delivery partners, aggregators, franchisees, etc.). Ensure all sales and credit transactions are billed accurately and in compliance with company policies. Collections & Follow-up Monitor outstanding balances and follow up with customers for timely payments. Coordinate with sales, operations, and delivery teams for dispute resolution and collection support. Track payments received from online platforms, aggregators (Zomato, Swiggy, etc.), and corporate clients. Accounting & Reconciliation Record customer payments in ERP/accounting system (e.g., Microsoft Dynamics 365, Tally, etc.). Reconcile daily sales with bank deposits, POS systems, and third-party apps. Maintain updated AR aging reports and highlight overdue accounts. Reporting & Analysis Prepare weekly and monthly accounts receivable reports for management. Support in MIS preparation for debtors’ aging, outstanding, and collection performance. Compliance & Documentation Ensure proper documentation of credit approvals and customer contracts. Support internal and external audits related to AR. Comply with company policies, GST, and accounting standards. Key Skills & Competencies: knowledge of accounting and MS Excel Good communication and negotiation skills for follow-ups. Qualifications: Bachelor’s degree in commerce, Accounting, or Finance. 2–5 years of experience in Accounts Receivable (restaurant/hospitality sector preferred).
1. Steward Department: Operations Service Reports to: Restaurant Manager Job Summary: Responsible for providing excellent guest service by ensuring tables are clean, set, and ready, and by assisting the service team with food and beverage delivery. Key Responsibilities: Set up tables, linen, glassware, and cutlery before service. Assist servers and captains in delivering food and beverages. Clear used dishes and maintain cleanliness of guest areas. Ensure side stations are stocked and organized. Follow hygiene and grooming standards at all times. Support smooth service operations during peak hours. Skills & Requirements: Basic understanding of food and beverage service. Strong communication and teamwork skills. Attention to detail and personal hygiene. Minimum 0–1 year of experience in a restaurant or hotel.
Department: F&B / Stores Location: IEHPL Reports To: Purchase / Cost Control / F&B Manager Job Summary: Responsible for receiving, storing, and issuing all food and beverage items while maintaining accurate inventory records and ensuring hygiene, safety, and cost control standards are met. Key Responsibilities:Receive and inspect all incoming food & beverage items as per purchase orders. Ensure proper storage (dry, chilled, frozen) with FIFO rotation and labeling. Maintain cleanliness and hygiene in all storage areas. Record and issue items only against authorized requisitions. Conduct daily and monthly stock checks and report variances. Coordinate with Purchasing, Cost Control, and Accounts for documentation. Follow HACCP and food safety standards at all times. Requirements:2–3 years of experience as Store Keeper in hotel/restaurant F&B operations. Knowledge of food categories, storage methods & inventory software (e.g., FMC, IDS, MC). Strong attention to detail and organizational skills. Basic computer literacy and record-keeping skills. Physically fit to handle stock movement and cold storage work.
1. Steward Department: Operations Service Reports to: Restaurant Manager Job Summary: Responsible for providing excellent guest service by ensuring tables are clean, set, and ready, and by assisting the service team with food and beverage delivery. Key Responsibilities: Set up tables, linen, glassware, and cutlery before service. Assist servers and captains in delivering food and beverages. Clear used dishes and maintain cleanliness of guest areas. Ensure side stations are stocked and organized. Follow hygiene and grooming standards at all times. Support smooth service operations during peak hours. Skills & Requirements: Basic understanding of food and beverage service. Strong communication and teamwork skills. Attention to detail and personal hygiene. Minimum 0–1 year of experience in a restaurant or hotel.
Job Title:Sales Executive – B2B (Business-to-Business) Job Role / Responsibilities:Lead Generation & Prospecting: Identify potential business clients through research, networking, and cold calling. Develop and maintain a strong sales pipeline. Client Meetings & Presentations: Meet clients (in-person or virtually) to present company products or services. Understand client needs and propose suitable business solutions. Negotiation & Closing Deals: Prepare quotations, proposals, and contracts. Negotiate pricing and terms to close deals. Relationship Management: Maintain long-term relationships with key business clients. Provide after-sales support and resolve issues promptly. Sales Reporting: Track sales performance and prepare weekly/monthly reports. Update CRM with client details, opportunities, and follow-ups. Market Intelligence: Monitor competitor activity, market trends, and customer requirements. Suggest strategies to improve sales and brand presence. Key Skills Required:Excellent communication & presentation skills Strong negotiation and closing abilities Target-driven and result-oriented approach Knowledge of B2B sales process and CRM tools Good understanding of business markets and client decision-making Qualification & Experience:Bachelor’s degree in Business, Marketing, or related field 1–3 years of experience in B2B sales / corporate sales /
Job Role: F&B Associate Position Summary: An F&B Associate is responsible for providing excellent guest service in the restaurant, bar, or banquet area. The role involves taking orders, serving food and beverages, maintaining cleanliness, and ensuring a pleasant dining experience for guests. Key Responsibilities:Greet guests warmly and escort them to their tables. Present menus, take food and beverage orders, and serve them accurately. Ensure tables are properly set up before and after service. Coordinate with kitchen and bar staff to ensure timely and correct order delivery. Maintain cleanliness and hygiene in the dining and service areas. Handle guest inquiries and complaints professionally and efficiently. Process bills and handle payments accurately. Refill water, beverages, and condiments as needed. Follow all food safety, hygiene, and grooming standards. Support team members during peak hours to ensure smooth operations. Skills & Requirements:Excellent communication and customer service skills. Basic knowledge of food and beverage service standards. Ability to work under pressure in a fast-paced environment. Attention to detail and a positive attitude. Prior experience in restaurant or hotel service preferred (freshers can also apply). Flexible with shifts and willing to work weekends/holidays.
Job Title: BartenderJob Summary:We are seeking a skilled Bartender to join our team at Impresario Entertainment & Hospitality Pvt. Ltd. The ideal candidate will have a passion for mixology and providing exceptional customer service. You will be responsible for preparing and serving drinks, maintaining the bar area, and ensuring a positive experience for our guests.Key Responsibilities:Prepare and serve alcoholic and non-alcoholic beveragesInteract with customers to take orders and provide recommendationsMaintain cleanliness and organization of the bar areaCheck identification to verify legal drinking ageHandle cash and process paymentsRestock bar supplies as neededEnsure compliance with health and safety regulationsQualifications: High school diploma or equivalent Previous bartending experience preferred Knowledge of cocktail recipes and drink preparation techniques Ability to work in a fast-paced environment Strong interpersonal skillsSkills: Mixology expertise Customer service skills Knowledge of drink recipes Cash handling Communication skills Time management
Job Title: Store KeeperDepartment: Stores / Inventory Key Responsibilities:Receive and inspect all incoming materials, food, beverages, and supplies. Verify quantity, quality, and price of items against purchase orders and invoices. Properly label and store items in designated areas with FIFO (First In First Out) method. Maintain accurate daily stock records and update inventory management systems. Issue goods to kitchen, bar, and housekeeping departments as per requisition slips. Conduct regular stock audits and report discrepancies to management. Ensure cleanliness, hygiene, and safety standards in the store area. Coordinate with the Purchase and Accounts department for stock reconciliation. Monitor stock levels and notify for reordering when required. Handle breakage, wastage, and expired items as per company policy. Skills Required:Knowledge of inventory control and hospitality supply chain. Basic computer skills (MS Excel, POS or inventory software). Attention to detail and organizational skills. Ability to work under pressure and meet deadlines. Strong communication and coordination abilities. Qualification & Experience:Minimum 12th pass or diploma in hotel management / store management. 1–3 years of experience in hospitality or related field preferred.
Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times. Key Responsibilities:Guest Service: Greet guests warmly and assist them in seating arrangements. Present menus, take food and beverage orders accurately, and ensure timely service. Serve food and beverages in accordance with service standards. Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service. Handle guest complaints or feedback professionally and report to the supervisor if required. Operational Duties: Prepare tables by setting up linens, cutlery, glasses, and condiments. Clear and reset tables efficiently after each guest. Ensure mise-en-place (table setup, service station readiness) is complete before service. Assist in opening and closing duties of the outlet. Maintain cleanliness and organization in service areas. Hygiene & Safety: Follow all hygiene and food safety standards as per company policy. Ensure proper grooming and personal hygiene at all times. Report any maintenance or safety hazards to the supervisor immediately. Teamwork: Coordinate effectively with kitchen and bar teams to ensure smooth service flow. Support colleagues during busy operations and maintain a positive work environment. Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant). Basic knowledge of food and beverage service techniques. Excellent communication and interpersonal skills. Attention to detail and a passion for hospitality. Flexible to work in shifts, weekends, and public holidays. Physical Requirements:Ability to stand for long hours. Able to lift and carry trays, dishes, and other service items as required.
Job Title: Commis 1Department: Kitchen / CulinaryJob Role & Responsibilities:Assist Chef de Partie or Sous Chef in daily kitchen operations. Prepare and cook dishes according to the restaurant’s standards and recipes. Ensure all ingredients are prepped and ready before service. Maintain high standards of hygiene, cleanliness, and food safety (HACCP compliance). Monitor portion control and minimize food wastage. Handle kitchen equipment safely and efficiently. Support in training and guiding Commis 2 and Commis 3 staff. Communicate effectively with other kitchen and service team members. Ensure timely preparation of dishes during service hours. Skills & Qualifications:Minimum qualification: 10th / 12th pass or Diploma in Culinary Arts / Hotel Management. 1–2 years of experience as Commis 2 or in a similar role. Good knowledge of food preparation, cooking techniques, and kitchen operations. Strong teamwork and time-management skills.