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.