Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction h. Marketing & PR 4. Establish and maintain effective employee and inter - departmental working relationships. 5. Assist Restaurant Manager in keeping updated file on all restaurant matters. 6. To conducts daily briefings and other meetings as needed to obtain optimal results. 7. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 8. Monitors local competitors and compare their operation with his/her restaurant. 9. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from same industry as hotel & restaurant. Perks and Benefits Perks and benefits: Best in the market Perks and benefits Best in the market
Job description We are looking for Hostess / Waitress to join our Property. Ideal candidate either experienced or Fresher’s with a passion for learning and desire to grow in the field of F&B Service. Duties and Responsibilities: Greet and escort customers to their tables. Present menu and provide detailed information when asked. Prepare tables by setting up linens,silverware and glasses. Offer menu recommendations upon request. Up-sell additional products when appropriate. Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization. Communicate order details to the Kitchen Staff. Serve food and drink orders. Check dishes and kitchenware for cleanliness and presentation and report any problems. Arrange table settings and maintain a tidy dining area. Deliver checks and collect bill payments. Carry dirty plates, glasses and silverware to kitchen for cleaning. Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties). Provide excellent customer service to guests.
Analyze and document business requirements across departments such as Operations, Finance, Supply Chain, and Marketing. Configure NAV 2016 and LS Retail systems based on functional requirements. Support users by troubleshooting issues and providing second-level support for system queries or errors. Coordinate with the technical/development team to implement system enhancements or resolve technical issues. Collaborate on the testing and rollout of new features, patches, or module upgrades. Conduct user training sessions and create functional documentation and user manuals. Work with third-party vendors for integrated applications linked to LS NAV (e.g., loyalty programs, mobile ordering, payment systems). Support periodic system audits, performance reviews, and master data validation activities. Continuously stay updated on NAV 2016 and LS Retail capabilities to recommend improvements and best practices. Continuously assess system usage and propose optimization or automation opportunities. Monitor LS Retail performance across store-level operations and identify areas for improvement. Participate in new store rollouts or expansion projects by configuring LS Retail POS and back-office setups. Help design functional test cases and ensure UAT (User Acceptance Testing) is carried out thoroughly before deployment. Provide post-implementation support and track issue resolution metrics to improve service quality. Preferred candidate profile Strong understanding of MS NAV and LS Retail Experience of working with LS Retail and NAV modules of purchasing, sales, finance, inventory, and BOM. Understanding of Microsoft SQL Server is a plus Functional experience with Microsoft Dynamics NAV 2016, particularly in Retail environments. Hands-on experience in end-user support, testing, and training delivery.
Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction h. Marketing & PR 4. Establish and maintain effective employee and inter - departmental working relationships. 5. Assist Restaurant Manager in keeping updated file on all restaurant matters. 6. To conducts daily briefings and other meetings as needed to obtain optimal results. 7. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 8. Monitors local competitors and compare their operation with his/her restaurant. 9. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from same industry as hotel & restaurant. Perks and benefits: Best in the market
Role & responsibilities: Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction 4. Assist Restaurant Manager in keeping updated file on all restaurant matters. 5. To conducts daily briefings and other meetings as needed to obtain optimal results. 6. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 7. Monitors local competitors and compare their operation with his/her restaurant. 8. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from Hotel & Restaurant Industry Perks and benefits: Best in the market
Role & responsibilities: 1. Equipment Maintenance Inspect, troubleshoot, and repair kitchen appliances (ovens, grills, fryers, refrigerators, dishwashers, etc.). Perform routine preventive maintenance to avoid equipment failure. Ensure proper functioning of HVAC systems, exhaust hoods, and fire suppression systems. 2. Plumbing and Electrical Address plumbing issues (leaks, clogs, drainage, etc.) promptly. Maintain electrical systems including lighting, outlets, switches, and backup power (if applicable). Ensure compliance with electrical safety codes. 3. Facility Upkeep Maintain cleanliness and safety of mechanical rooms, storage, and maintenance areas. Repair minor carpentry, painting, flooring, and tiling works. Ensure all signage and lighting (indoor/outdoor) is operational and clean. 4. Health & Safety Compliance Regularly inspect the premises for potential hazards or regulatory violations. Ensure maintenance logs are up to date for audit and inspection readiness. Support fire safety equipment inspections and pest control measures. 5. Vendor Coordination Coordinate with third-party service providers for specialized repairs. Oversee quality and timeliness of outsourced maintenance work. 6. Emergency Response Respond promptly to maintenance emergencies to minimize service disruptions. Support evacuation procedures and restore critical services when needed. 7. Travelling store to store for breakdown activities Preferred candidate profile: Need candidates from Restaurant Industry
Role & responsibilities: Restaurant General Managers play a key supervisory role in the food service industry, providing leadership and decision-making for the restaurant.. Recruiting, hiring and training all restaurant staff, including servers and hosts Scheduling employees to ensure shifts have proper coverage Streamlining the restaurant processes to improve the guest experience Monitoring restaurant finances, including sales and expenses Enforcing food handling regulations and other guidelines to increase guest safety Promoting the restaurant and finding ways to bring in more customers Handling customer complaints Completing necessary paperwork, such as sales, inventory and staff attendance reports Preferred candidate profile: Need from hotel industry. Best in the market
Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction 4. Assist Restaurant Manager in keeping updated file on all restaurant matters. 5. To conducts daily briefings and other meetings as needed to obtain optimal results. 6. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 7. Monitors local competitors and compare their operation with his/her restaurant. 8. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from Hotel & Restaurant Industry Perks and benefits: Best in the market
Role & responsibilities Restaurant General Managers play a key supervisory role in the food service industry, providing leadership and decision-making for the restaurant.. Recruiting, hiring and training all restaurant staff, including servers and hosts Scheduling employees to ensure shifts have proper coverage Streamlining the restaurant processes to improve the guest experience Monitoring restaurant finances, including sales and expenses Enforcing food handling regulations and other guidelines to increase guest safety Promoting the restaurant and finding ways to bring in more customers Handling customer complaints Completing necessary paperwork, such as sales , inventory and staff attendance reports Preferred candidate profile Need from hotel industry. Perks and benefits Best in the market
Responsibilities: * Cold call leads, set appointments, close deals. * Meet sales targets through outbound calls. * Maintain customer database, update records in CRM * Follow up with potential clients via phone. Sales incentives Performance bonus
Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction h. Marketing & PR 4. Establish and maintain effective employee and inter - departmental working relationships. 5. Assist Restaurant Manager in keeping updated file on all restaurant matters. 6. To conducts daily briefings and other meetings as needed to obtain optimal results. 7. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 8. Monitors local competitors and compare their operation with his/her restaurant. 9. Performs related duties and special projects as assigned. Preferred candidate profile: Need candidates from same industry as hotel & restaurant. Perks and benefits: Best in the market
Role & responsibilities: Manpower Planning Collaborate with operations and business leaders to assess current and future manpower needs at the store/unit/plant level. Ensure workforce availability as per shift rosters, peak seasons, and attrition trends. Hiring & Onboarding Drive recruitment drives (walk-ins, local tie-ups, agency coordination). Partner with staffing vendors or agencies to fill entry-level roles on time. Monitor and ensure adherence to onboarding processes (documents, background verification, etc.). Ensure proper induction and training during Day 1/Week 1. Retention & Engagement Run initiatives to reduce attrition and absenteeism in blue-collar roles. Conduct stay interviews and exit interviews to understand ground-level issues. Compliance & Legal Monitor documentation for contract/outsourced staff. Grievance Handling Act as the first point of contact for grievances from blue-collar staff. Address wage issues, attendance disputes, harassment, safety concerns, etc. Training & Skill Development Support skill mapping and training for productivity improvement. Coordinate safety trainings and refresher courses. Preferred candidate profile: Experience in the food industry will be an added advantage Perks and benefits: Best in the industry
Role & responsibilities: 1. To assist the Restaurant Manager in managing the day to day operations of the restaurant 2. To relieve the restaurant manager on his day off and assume the duties and responsibilities of the Restaurant Manager in his/her absence. 3. To control and analyze on an ongoing basis, the level of the following a. Sales b. Cost c. Quality and presentation of food and beverage products d. Service Standard e. Condition and cleanliness facilities and equipment f. Quality of entertainment g. Guest satisfaction h. Marketing & PR 4. Establish and maintain effective employee and inter - departmental working relationships. 5. Assist Restaurant Manager in keeping updated file on all restaurant matters. 6. To conducts daily briefings and other meetings as needed to obtain optimal results. 7. Monitor the stocks of all food, beverage, material and equipment and ensures that service requirement are met. 8. Monitors local competitors and compare their operation with his/her restaurant. 9. Performs related duties and special projects as assigned Preferred candidate profile: Need candidates from same industry as hotel & restaurant. Perks and Benefits Perks and benefits: Best in the market
Role & responsibilities: Conduct training sessions for restaurant staff including new joiners, existing team, and for any new products and existing products Make sure all team members follow the companys Standard Operating Procedures (SOP's). Train staff on the job through live demos, role plays, and practice sessions. Check how well training is working by taking feedback, doing assessments, and observing on-ground performance. Find skill or knowledge gaps and inform the team for further support. Keep proper records of training sessions including attendance, feedback, and reports. Work closely with Restaurant CEOs to understand what kind of training is needed. Visit restaurants regularly to make sure all team members are following training and brand standards. Share training progress reports every month. Preferred candidate profile: Good communication and speaking skills Experience working in restaurants or with store teams Ability to train and motivate staff Detail-oriented and process-focused Should be able to train different roles like kitchen staff, service team, and cashiers Qualification & Experience: Graduation or diploma in Hotel Management / Business / related field 24 years’ experience in restaurant operations or training Should know how to create and deliver SOP’s Basic computer knowledge (MS Office, Excel, etc.) helpful
Role & responsibilities: Content Designing & Development for all internal training programs. Story boarding basis identification of training requirement and identified type of content. Collating all content requirements from training delivery team and churning out high quality content modules Creating assessment, gaming, audio-video, animated etc kind of modules Content creation for Need based New Rollout & Steady state trainings. Creating & publishing e learning modules to procured LMS Tool. Vendor Management and coordination with content vendors. Preferred candidate profile: 5 to 6 Years working experience and comfort over content creation as instructional designing tools like articulate storyline 360 Working exposure to atleast 2 of the tools like biteable, raptivity, Camtasia whiteboard animation etc Knowledge of ADDIE model wrt content designing High level Expertise over PPT designing and AV Modules Expertise over AV Creation and editing tools including Windows Movie maker Experience over Story boarding, Script layouts and content designing.
Role & responsibilities: Prepare, maintain, and analyze daily/weekly/monthly reports across departments. Extract, clean, and validate data from multiple sources for reporting and decision-making. Use Excel functions such as VLOOKUP, HLOOKUP, Pivot Tables, IF statements, Conditional Formatting, and Data Validation for report creation and analysis. Generate dashboards and MIS reports for management review. Ensure timely delivery of accurate reports to stakeholders. Provide support in automating repetitive reporting tasks using Excel or macros. Coordinate with various departments to gather reporting requirements. Maintain records of all reports, templates, and documentation. Troubleshoot and resolve data or report-related issues promptly. Assist with implementation and testing of new tools or systems related to MIS. Preferred candidate profile: Minimum 13 years of experience in MIS or data analysis roles. Proficient in MS Excel , including advanced functions ( VLOOKUP, HLOOKUP, Pivot Tables, Charts ). Experience in MS Office Suite (Word, PowerPoint, Outlook). Strong analytical, organizational, and time-management skills. Excellent communication and interpersonal abilities.
Role & responsibilities Daily Quality Report (DQR) Physical checking of Poultry & Mutton, SKUs at the receiving point. Communication of adherence % to all stakeholders on a daily basis. (Mandatory) Process flow / Recipe compliance adherence from Receiving, storage, handling, processing, packaging & Dispatch activity to be checked & documented. FIFO / FEFO, random checks at different floor levels/locations in the building. Daily checks & monitoring of TPM & TDS levels in the building & report on a daily basis. Strong subject on the preparation of core documentation, as per the Food Safety Management System (FSMS) Food Safety Training to be done for Food handlers on a weekly basis as per the FSSAI standards & practices. Vehicle inspections of Frozen, Chilled & Dry stocks on a regular basis & communicate via email. Critical RMs Laboratory analysis to be scheduled & sent for testing to the NABL lab as per the QA calendar. Warehouse Visits As per the periodic frequency (or) as of when required. Vendor / Supplier audits - Planning, Execution & Co-ordination as per the frequency (or) as of when required. Basic skills in Microsoft Excel, including data analysis, pivot tables, formulas, and charts, to support business operations. (Mandatory) Preferred candidate profile B.sc, B. Tech Food technology and B.sc Science discipline, if any FoSTaC Basic (or) Advanced Supervisor in Catering Microsoft – Excel, Word, Presentation & Dynamics NAV
Role & responsibilities MS Dynamics NAV Operations: Proficiently manage daily financial transactions, including journal postings, within MS Dynamics NAV. Bank Reconciliations (BRS): Accurately perform Bank Reconciliation Statements, ensuring precise posting of all bank receipts and payments. Expenditure Management: Process and post all direct and indirect expenditures efficiently and accurately into the accounting software. Taxation & Compliance: Strong working knowledge of TDS and GST, ensuring accurate calculations, deductions, and reporting. Vendor Reconciliation: Conduct thorough and timely reconciliation of vendor accounts, resolving discrepancies. Excel Data Analysis: Expert in dissecting, analysing, and validating large datasets from multiple stores using advanced Excel (Pivot Tables, VLOOKUP, etc.). Financial Reporting: Prepare comprehensive and insightful daily, weekly, and monthly financial reports for management (e.g., sales, COGS, profitability). Month-End Support: Assist with efficient month-end and year-end closing activities. Communication: Possess excellent written and verbal communication skills to interact effectively with internal and external stakeholders. Preferred candidate profile B. Com graduate with a minimum of 2 years of hands-on experience in journal posting and advanced Excel data analysis
Role & responsibilities Conduct process studies and time-motion analysis to identify improvement opportunities in production lines. Perform data collection and analysis to monitor key performance indicators (KPIs) such as OEE, throughput, and downtime. Lead line balancing and manpower planning to optimise resource utilisation and meet production targets. Ensure process documentation is accurate, validated, and aligned with GMP and quality standards. Design and improve plant layouts and material flow systems to enhance efficiency and reduce movement waste. Utilise Value Stream Mapping (VSM) and other Lean tools (5S, Kaizen, SMED) to eliminate non-value-added activities. Participate in capacity planning and translate demand forecasts into production and resource plans. Collaborate with production, maintenance, and quality teams to execute continuous improvement projects. Support ergonomic assessments and implement material handling solutions to enhance worker safety and comfort. Drive cost reduction and productivity improvement initiatives in line with corporate goals. Preferred candidate profile Any Bachelor's degree or related field. Experience - 2 Years in a manufacturing or process optimization role preferred.
Role & responsibilities 1. QA Strategy, Governance & Systems Define the overall Quality & Food Safety strategy, roadmap and annual QA calendar for Restaurants, CML and Warehouses. Own and continually improve the Food Safety Management System (FSMS), documentation and SOPs for all processes from procurement to dispatch and service. Set up and track QA KPIs (non-conformities, complaint rate, audit scores, lab failures, rejections, etc.) and drive corrective and preventive actions (CAPA). 2. Restaurant, CML & Warehouse Quality Operations Oversee daily QA activities at CML including Daily Quality Reports (DQR) for poultry, mutton and other raw materials at receiving, ensuring adherence to approved specifications. Ensure process and recipe compliance across receiving, storage, handling, processing, packaging and dispatch at CML; enforce FIFO / FEFO and critical control checks (temperatures, TPM/TDS, etc.). Define and monitor QA standards for floor walks in restaurants, CML and warehouses hygiene, food safety practices, cross-contamination control, pest control, personal hygiene, etc. 3. Raw Material, Ingredient & Product Quality Own specifications for chicken, mutton and other key raw materials in collaboration with Procurement, Culinary / NPD and Operations. Plan and oversee periodic (monthly/quarterly) lab testing of critical raw materials and finished products through NABL-accredited labs as per the QA calendar. Support new product launches by defining ingredient standards, validation protocols, shelf-life studies and release criteria. 4. Regulatory & External Stakeholder Management Ensure full compliance with FSSAI regulations licensing & registration, Schedule 4 requirements, labelling, documentation, records, and periodic updates. Liaise with local municipal and food safety authorities (e.g., GHMC, State FDA) during inspections, sampling drives and incident handling; represent the company confidently and transparently. Coordinate implementation of FSSAI / FoSTaC requirements at the store level and CML, including Food Safety Supervisor norms and mandatory trainings. 5. Audits – Internal, External & Vendor Design and implement the internal audit program for Restaurants, CML and Warehouses – frequency, checklists, scoring, corrective actions and follow-ups. Lead external audits (certification bodies, brand audits, statutory audits) and ensure readiness of sites, documentation and people. Own vendor / supplier audit programs for critical categories (meat, rice, masalas, oil, packaging, etc.) – qualification, periodic audits, CAPA tracking and performance scorecards. 6. Training, Culture & Change Management Build a strong culture of “Food Safety First” across restaurants, CML and warehouses. Plan and deliver structured training programs on hygiene, food safety, GMP/GHP, HACCP basics, allergen management, personal hygiene, cleaning & sanitation, etc., for all levels. Coordinate with certified FoSTaC training partners to ensure store and CML staff are trained and certified as per FSSAI norms. 7. Customer Complaints & Risk Management Own the process for capturing, investigating and closing customer complaints related to product quality and food safety; ensure quick response and sustainable fixes. Lead risk assessments on food safety hazards and operational changes; maintain risk registers and mitigation plans. Establish an escalation matrix and response plan for any food safety incident or regulatory non-compliance. 8. Data, Reporting & Systems Ensure all QA activities (DQRs, audits, lab tests, training, CAPA, incidents) are recorded digitally and available as a single source of truth. Use Excel / BI tools to generate dashboards on QA performance, and present monthly/quarterly reviews to leadership. 9. Team Leadership & Collaboration Lead and mentor the QA team across Restaurants, CML and Warehouses (executives, auditors and coordinators); define roles, targets and development plans. Collaborate closely with Operations, Procurement, NPD / Culinary, Supply Chain, Projects and HR to integrate QA into every business decision. Plan QA budgets (lab, audits, training, certifications). Preferred candidate profile : Academic Qualification: B.Tech / M.Tech in Food Technology, Dairy Technology, Agricultural Engineering, (OR) B.Sc / M.Sc in Food Science, Microbiology, Biotechnology or related discipline. Experience 10+ years of experience in Quality Assurance & Food Safety in F&B / QSR / FMCG / Retail food chains, ready-to-eat / ready-to-cook foods and central kitchens. Minimum 2 years in a leadership role managing multi-location QA teams Hands-on experience in implementing and managing HACCP, ISO 22000 / FSSC 22000, GHP/GMP and internal audit programs is preferable. Prior experience dealing with FSSAI, local municipal bodies and external auditors is essential. Certifications: Preferably (or to be completed within 6–12 months of joining): FoSTaC – Advanced (Catering / Manufacturing) – FSSAI. HACCP certification (minimum Level 3 / Implementer). Internal Auditor / Lead Auditor certification in at least one of the following is a plus: ISO 22000 / FSMS FSSC 22000 ISO 9001 (QMS) – good to have for system orientation.
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