Job Title: Restaurant Captain Job Summary: The Restaurant Captain plays a pivotal role in ensuring exceptional guest experiences by overseeing the efficient and smooth operation of the dining area. This position involves supervising the waitstaff, coordinating guest seating, and maintaining high standards of service quality. The Restaurant Captain reports to the Restaurant Manager and collaborates with the entire front-of-house team. Responsibilities: Guest Service: Greet and welcome guests, ensuring a warm and friendly atmosphere. Assist guests in making menu selections, answering questions about the menu, and providing recommendations. Address guest concerns and resolve any issues promptly to ensure guest satisfaction. Maintain a professional and courteous demeanor at all times Team Management: Supervise and train waitstaff, ensuring they adhere to service standards and protocols. Assign tasks and sections to waitstaff, ensuring efficient coverage of the dining area. Provide guidance and coaching to ensure excellent customer service. Seating Coordination: Manage guest reservations and walk-in customers, ensuring a smooth seating process. Organize and assign tables to guests, considering their preferences and balancing server workloads. Coordinate with the host/hostess to manage waitlists during peak times. Order Processing: Communicate orders accurately to the kitchen staff, ensuring special requests and dietary restrictions are conveyed. Monitor the timing of orders to ensure timely delivery of food and beverages to guests. Service Quality: Ensure that all service standards are maintained, including table settings, cleanliness, and presentation. Monitor the quality of food and beverages to ensure they meet the restaurant's standards. Attend to any service-related issues promptly and professionally. Upselling and Promotion: Encourage upselling of menu items and promotions to increase revenue. Provide guests with information about special offers, promotions, and loyalty programs. Cash Handling: Handle cash and payment transactions accurately and securely. Assist in closing checks and processing payments. Collaboration: Work closely with the kitchen staff to ensure smooth communication and timely service. Collaborate with other departments to address cross-functional needs. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Ability to commute/relocate: Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: captain: 1 year (Preferred) Work Location: In person Expected Start Date: 01/05/2025
Job Title: Sous Chef Job Summary: We are seeking a skilled and experienced Sous Chef to join our culinary team. The ideal candidate will have a passion for creating exceptional dishes, a strong understanding of kitchen operations, and the ability to lead a team. As Sous Chef, you will collaborate closely with the head chef to ensure the delivery of high-quality and visually appealing meals while maintaining a positive and efficient kitchen environment. Responsibilities: Collaborate with the head chef to plan and execute menus, ensuring the use of fresh and high-quality ingredients. Oversee the preparation, cooking, and presentation of dishes, maintaining consistency and adhering to established standards. Assist in training and supervising kitchen staff, including line cooks, prep cooks, and dishwashers. Monitor food production levels and adjust as necessary to minimize waste and ensure timely service. Ensure proper food storage, handling, and sanitation practices are followed in compliance with health and safety regulations. Help create and test new recipes and menu items, considering flavor, visual appeal, and cost-effectiveness. Manage inventory levels for ingredients and supplies, placing orders as needed and maintaining a well-organized and efficient kitchen. Lead by example in maintaining a clean and organized kitchen workspace. Assist in scheduling kitchen staff to ensure adequate coverage during peak business hours. Address any issues or conflicts that arise within the kitchen team in a professional and timely manner. Collaborate with other departments, such as front-of-house staff, to ensure seamless service and customer satisfaction. Stay updated on culinary trends, techniques, and best practices to contribute to the ongoing improvement of the menu and kitchen operations. Qualifications: Proven experience as a Sous Chef or similar role in a high-volume and fast-paced kitchen. Culinary degree or equivalent culinary certification is a plus. Strong knowledge of various cooking techniques, kitchen equipment, and food safety regulations. Exceptional creativity and ability to develop and present new menu items. Leadership skills with the ability to motivate and guide kitchen staff. Excellent communication and interpersonal abilities. Strong problem-solving skills and the ability to work well under pressure. Flexibility to work evenings, weekends, and holidays as required. Benefits: Competitive salary and performance-based incentives. Opportunities for career growth and development. Health, dental, and vision insurance. Paid time off and sick leave. Employee dining discounts. Job Type: Full-time Pay: ₹35,000.00 - ₹50,000.00 per month Benefits: Food provided Provident Fund Ability to commute/relocate: Mumbai Suburban, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: as head or sous chef: 3 years (Preferred) Work Location: In person Expected Start Date: 01/05/2025
Operations Management: Overseeing the day-to-day operations of the restaurant, ensuring that everything runs smoothly and efficiently. This involves managing staff, coordinating schedules, and ensuring the availability of necessary supplies and ingredients. Customer Service: Ensuring exceptional customer service by training and supervising staff on proper customer interactions, resolving any customer complaints or issues, and maintaining a welcoming and enjoyable dining atmosphere. Staff Management: Recruiting, hiring, and training new employees, as well as supervising and motivating the existing staff. This includes assigning tasks, providing guidance, and conducting performance evaluations. Financial Management: Managing the restaurant's budget, including monitoring expenses, controlling costs, and optimizing revenue. This involves analyzing financial reports, implementing pricing strategies, and ensuring profitability. Menu Development and Inventory Management: Collaborating with chefs and kitchen staff to create and update menus, taking into account customer preferences and market trends. Additionally, overseeing inventory control to ensure proper stock levels and minimize wastage. Health and Safety Compliance: Ensuring compliance with health and safety regulations by implementing and maintaining appropriate sanitation practices, conducting regular inspections, and training staff on food safety procedures. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales. This may involve coordinating advertising campaigns, managing social media presence, and organizing special events or promotions. Business Development: Identifying opportunities for business growth and development, such as expanding the restaurant's customer base, exploring new markets, or introducing new services or concepts. Administrative Tasks: Handling administrative duties such as maintaining records, preparing reports, managing payroll, and liaising with suppliers and vendors. Overall, a restaurant manager is responsible for ensuring the smooth operation of the restaurant, delivering exceptional customer service, managing finances, and driving business growth. Job Type: Full-time Pay: ₹25,000.00 - ₹45,000.00 per month Benefits: Provident Fund Ability to commute/relocate: Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person Expected Start Date: 01/05/2025
Job Title: Restaurant Captain Job Summary: The Restaurant Captain plays a pivotal role in ensuring exceptional guest experiences by overseeing the efficient and smooth operation of the dining area. This position involves supervising the waitstaff, coordinating guest seating, and maintaining high standards of service quality. The Restaurant Captain reports to the Restaurant Manager and collaborates with the entire front-of-house team. Responsibilities: Guest Service: Greet and welcome guests, ensuring a warm and friendly atmosphere. Assist guests in making menu selections, answering questions about the menu, and providing recommendations. Address guest concerns and resolve any issues promptly to ensure guest satisfaction. Maintain a professional and courteous demeanor at all times Team Management: Supervise and train waitstaff, ensuring they adhere to service standards and protocols. Assign tasks and sections to waitstaff, ensuring efficient coverage of the dining area. Provide guidance and coaching to ensure excellent customer service. Seating Coordination: Manage guest reservations and walk-in customers, ensuring a smooth seating process. Organize and assign tables to guests, considering their preferences and balancing server workloads. Coordinate with the host/hostess to manage waitlists during peak times. Order Processing: Communicate orders accurately to the kitchen staff, ensuring special requests and dietary restrictions are conveyed. Monitor the timing of orders to ensure timely delivery of food and beverages to guests. Service Quality: Ensure that all service standards are maintained, including table settings, cleanliness, and presentation. Monitor the quality of food and beverages to ensure they meet the restaurant's standards. Attend to any service-related issues promptly and professionally. Upselling and Promotion: Encourage upselling of menu items and promotions to increase revenue. Provide guests with information about special offers, promotions, and loyalty programs. Cash Handling: Handle cash and payment transactions accurately and securely. Assist in closing checks and processing payments. Collaboration: Work closely with the kitchen staff to ensure smooth communication and timely service. Collaborate with other departments to address cross-functional needs. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Ability to commute/relocate: Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: captain: 1 year (Preferred) Work Location: In person Expected Start Date: 01/05/2025
Job Title: Sous Chef Job Summary: We are seeking a skilled and experienced Sous Chef to join our culinary team. The ideal candidate will have a passion for creating exceptional dishes, a strong understanding of kitchen operations, and the ability to lead a team. As Sous Chef, you will collaborate closely with the head chef to ensure the delivery of high-quality and visually appealing meals while maintaining a positive and efficient kitchen environment. Responsibilities: Collaborate with the head chef to plan and execute menus, ensuring the use of fresh and high-quality ingredients. Oversee the preparation, cooking, and presentation of dishes, maintaining consistency and adhering to established standards. Assist in training and supervising kitchen staff, including line cooks, prep cooks, and dishwashers. Monitor food production levels and adjust as necessary to minimize waste and ensure timely service. Ensure proper food storage, handling, and sanitation practices are followed in compliance with health and safety regulations. Help create and test new recipes and menu items, considering flavor, visual appeal, and cost-effectiveness. Manage inventory levels for ingredients and supplies, placing orders as needed and maintaining a well-organized and efficient kitchen. Lead by example in maintaining a clean and organized kitchen workspace. Assist in scheduling kitchen staff to ensure adequate coverage during peak business hours. Address any issues or conflicts that arise within the kitchen team in a professional and timely manner. Collaborate with other departments, such as front-of-house staff, to ensure seamless service and customer satisfaction. Stay updated on culinary trends, techniques, and best practices to contribute to the ongoing improvement of the menu and kitchen operations. Qualifications: Proven experience as a Sous Chef or similar role in a high-volume and fast-paced kitchen. Culinary degree or equivalent culinary certification is a plus. Strong knowledge of various cooking techniques, kitchen equipment, and food safety regulations. Exceptional creativity and ability to develop and present new menu items. Leadership skills with the ability to motivate and guide kitchen staff. Excellent communication and interpersonal abilities. Strong problem-solving skills and the ability to work well under pressure. Flexibility to work evenings, weekends, and holidays as required. Benefits: Competitive salary and performance-based incentives. Opportunities for career growth and development. Health, dental, and vision insurance. Paid time off and sick leave. Employee dining discounts. Job Type: Full-time Pay: ₹35,000.00 - ₹50,000.00 per month Benefits: Food provided Provident Fund Ability to commute/relocate: Mumbai Suburban, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: as head or sous chef: 3 years (Preferred) Work Location: In person Expected Start Date: 01/05/2025