Location: Goa and Bangalore Key Responsibilities: 1. Operations Management Oversaw daily café operations, ensuring efficiency and adherence to company policies. Maintain cleanliness, hygiene, and safety standards as per regulatory guidelines. Monitor inventory levels and coordinate with suppliers for timely stock replenishment. Ensure all equipment and facilities are properly maintained and functional. Monitor every employee while they serve guests. 2. Staff Management Recruited, trained, and supervised café staff. Create and manage work schedules to optimise productivity and minimise costs. Foster a positive work environment, encouraging teamwork and motivation. 3. Customer Service & Experience Ensure high levels of customer satisfaction through excellent service. Address customer inquiries, concerns, and complaints in a professional manner. Monitor and improve customer feedback through surveys and direct interactions. Background should be from F&B stry/café services. Excellent communication skills & Customer service skills Proficiency in POS system & basic financial management 4. Sales & Financial Management Monitored sales performance and developed strategies to increase revenue. Control costs, food, and supplies to maximize profitability. Handling cash management, daily reconciliations, and banking transactions. Analyse sales reports and implement promotions or changes to boost business. 5. Marketing & Promotions Assist in planning and executing marketing initiatives to attract and retain customers. Coordinate with marketing teams for social media campaigns and in-store promotions. Build relationships with local businesses and the community to increase visibility. Education : Bachelor’s degree in hospitality management, business administration, or a related field (preferred but not mandatory). Minimum of 2-3 years of experience in a supervisory or managerial role in the F&B industry.
Job Title: Steward Department: Kitchen / F&B Production Reports To: Stewarding Supervisor Employment Type: Full-Time Location: B angalore Position Summary The Steward is responsible for ensuring cleanliness, hygiene, and sanitation across all kitchen and service areas. This role involves handling dishwashing, equipment maintenance, and supporting the kitchen and service teams with essential back-end operations. The ideal candidate will have 12 years of experience in kitchen stewarding and a formal background in food & beverage operations. Key Responsibilities Clean and sanitise all kitchen equipment, utensils, crockery, cutlery, and glassware. Operate dishwashing machines and ensure all items are properly washed, rinsed, and stored. Maintain cleanliness and organisation of the dishwashing and kitchen areas. Assist in deep cleaning of kitchen floors, walls, equipment, and storage areas on a scheduled basis. Manage garbage segregation and disposal following hygiene and safety protocols. Replenish cleaning materials and chemicals as required and notify supervisors of low stock. Support chefs during busy service hours by providing clean and dry utensils and equipment on time. Ensure adherence to all health, hygiene, and safety regulations. Report any equipment malfunctions or hazards immediately. Skills & Qualifications Bachelors degree or diploma in Food & Beverage or Hotel Management (preferred). 12 years of experience as a steward in a hotel, restaurant, or catering setup. Strong understanding of hygiene, sanitation, and food safety practices. Physically fit and able to manage long hours and repetitive tasks. Team player with a helpful attitude and willingness to take initiative. Basic communication skills and the ability to follow instructions accurately. Show more Show less
Key Responsibilities: Pastry & Dessert Production Prepare a variety of pastries, cakes, tarts, and other baked goods from scratch. Follow standard recipes and ensure consistency in taste, texture, and presentation. Assist in developing and testing new menu items, seasonal specials, and display pieces. Inventory & Kitchen Management Maintain inventory of baking ingredients and supplies; coordinate with procurement for stock replenishment. Ensure all kitchen tools and baking equipment are clean and in working condition. Maintain mise en place and daily prep sheets for efficient kitchen operations. Hygiene & Safety Compliance Follow food safety standards in line with FSSAI and HACCP protocols. Ensure the cleanliness of the pastry station and storage areas. Monitor shelf life and proper labeling of ingredients and finished products. Team Collaboration & Caf Support Coordinate with caf staff to ensure timely delivery and display of pastry items. Train junior kitchen staff in pastry techniques and hygiene practices. Support special events, catering requests, and caf promotions with creative offerings. Requirements & Qualifications: Education: Diploma/Degree in Culinary Arts or patisserie/bakery specialization Experience: 0-3 years of experience in a pastry or bakery role, preferably in a caf, patisserie, or boutique bakery Skills: Strong knowledge of pastry techniques and baking fundamentals Creativity in dessert presentation and menu development Attention to detail, time management, and kitchen hygiene Send in your CV at - [HIDDEN TEXT]