3147 Restaurant Experience Jobs - Page 40

About UsAlma Bakery & Cafe is an innovative venture that redefines the café experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption.Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma is more than just a destination—it's a journey into a world of flavors crafted with care, sustainability, and an unparalleled dedication to quality.Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! Job Summary As a Cashier at Alma Bakery & Cafe, you will play a crucial role in delivering a seamless and premium guest experience. You will manage all billing and payment transactions with accuracy and efficiency, while being the final touchpoint in a customer’s journey with us. This role requires attention to detail, familiarity with POS systems, and a warm, professional attitude that reflects our brand values. Key Responsibilities Manage daily billing operations using the POS system accurately. Process cash, credit/debit, UPI, and other payment methods efficiently. Generate invoices, handle split bills, and apply discounts or vouchers when applicable. Ensure proper documentation and reconciliation of cash and digital transactions. Maintain a clean, well-organized billing and cashier station. Address customer billing queries or concerns politely and promptly. Collaborate with front-of-house and service staff to ensure a smooth checkout process. Monitor petty cash and maintain proper records. Assist in end-of-day reports and handover procedures. Uphold the highest standards of customer service and integrity. Qualification & Skills Minimum Diploma / Bachelors qualification; Diploma in Hospitality or Accounting is a plus. At least 1 year of experience in a cashier role within a fine dining or premium café setup. Strong numerical skills and comfort with billing software/POS systems. Courteous communication skills and a customer-focused mindset. High level of accuracy, attention to detail, and trustworthiness. Flexibility to work shifts, weekends, and holidays as required. Competencies We're Looking For Embodying Our Mission and Values: Represent Alma’s spirit through service and ethics. Enabling Team Success: Work seamlessly with team members to ensure guest satisfaction. Driving Results: Maintain billing accuracy and reduce transaction errors. Leading with Integrity: Ensure transparency and honesty in all transactions. What You'll Get Here Simplified Career Growth Plan Comprehensive Leave Policy Automated Processes and Systems A chance to grow with a premium, purpose-led hospitality brand Location - Sector 104 Noida Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Job Summary : The Restaurant Captain is responsible for supervising the restaurant floor, coordinating between guests and service staff, and ensuring excellent dining service. The role demands leadership, attention to detail, and a commitment to customer satisfaction. Key Responsibilities : Greet and welcome guests warmly and ensure a pleasant dining experience. Take food and beverage orders accurately and promptly. Supervise and support waiters and stewards during service hours. Coordinate with the kitchen and bar for timely order delivery. Handle guest complaints efficiently and professionally. Maintain cleanliness and hygiene standards on the restaurant floor. Ensure tables are properly set and cleared as per standard procedures. Train and guide new service staff. Monitor inventory of cutlery, crockery, and service tools. Assist in preparing daily reports related to sales and guest feedback. Skills & Requirements : Proven experience as a Captain or Senior Waiter. Strong communication and interpersonal skills. Leadership abilities and team coordination. Knowledge of food safety and hygiene standards. Ability to work under pressure and multitask. Basic computer knowledge for billing and reporting. Interested candidate please contact to this number - 7550036140 Job Type: Full-time Pay: ₹17,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

About Le Pondy – A Unit of Joy’s The Beach Resort Pvt. Ltd. Le Pondy Beach Resort is a premier luxury beachfront resort in Puducherry, offering a unique blend of traditional elegance and modern hospitality. Known for its picturesque location along the Bay of Bengal, Le Pondy provides guests with an exquisite experience of comfort, relaxation, and fine dining. The resort features world-class amenities, including well-appointed rooms, an infinity pool, spa services, and a diverse range of dining options that cater to both local and international tastes. As a unit of Joy’s The Beach Resort Pvt. Ltd. , Le Pondy is committed to excellence in hospitality, delivering exceptional guest experiences through its premium services, well-trained staff, and luxurious ambiance. The resort is a preferred destination for leisure travelers, corporate retreats, and weddings, offering a perfect mix of tranquility and indulgence. Job Description – North Indian Chef Position: North Indian Chef Department: Food & Beverage Production Reporting To: Executive Chef / Sous Chef Location: Le Pondy Beach Resort, Puducherry Job Summary: The North Indian Chef will be responsible for preparing and supervising authentic North Indian cuisine, ensuring high standards of food quality, taste, and presentation. This role requires expertise in traditional cooking techniques, the ability to innovate with flavors, and efficient kitchen management. Key Responsibilities: Food Preparation & Quality Control: Prepare and cook a variety of North Indian dishes , including curries, tandoori items, kebabs, biryanis, and breads. Ensure the taste, texture, and presentation of dishes are of the highest standard. Follow standard recipes while innovating new menu items. Maintain proper food storage, ingredient handling, and stock rotation. Kitchen Operations: Manage daily operations of the North Indian kitchen section. Work closely with other chefs to ensure smooth service and timely food preparation. Monitor kitchen inventory and requisition fresh ingredients as required. Ensure food cost control without compromising quality. Hygiene & Safety Compliance: Maintain cleanliness and hygiene as per FSSAI and resort safety standards. Ensure compliance with HACCP and food safety regulations. Implement best practices in kitchen hygiene, sanitation, and waste management. Team Management & Training: Train and guide junior chefs and kitchen staff in North Indian cooking techniques. Supervise the team and ensure smooth execution during peak hours. Foster a positive work environment and promote teamwork. Guest Interaction & Menu Development: Understand guest preferences and incorporate feedback into food preparation. Assist in designing and updating the North Indian menu. Ensure special dietary requirements and guest requests are met with excellence. Qualifications & Experience: Education: Diploma/Degree in Hotel Management or Culinary Arts preferred. Experience: Minimum 3-5 years of experience as a North Indian Chef in a reputed hotel or resort. Skills Required: Expertise in traditional North Indian cuisine , including tandoor and curry preparation. Strong knowledge of Indian spices, flavors, and innovative culinary techniques. Ability to manage bulk food production efficiently. Leadership, team management, and communication skills. Knowledge of food safety, hygiene standards, and inventory management . Salary & Benefits: Competitive salary based on experience. Accommodation and meals provided by the resort. Employee benefits as per company policy. Career growth opportunities within Le Pondy Beach Resort . Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Education: Diploma (Preferred) Experience: Chef: 5 years (Preferred) Work Location: In person

The Summary of Outlet It offers a thoughtfully designed, child-centric experience that combines playful learning with comfort and care. With themed zones, interactive exhibits, and hands-on activities, it caters to families seeking enriching outings, while ensuring safety, cleanliness, and staff support. Amenities like a kid-friendly café and birthday hosting services reflect a high standard of guest experience, blending education with hospitality for young visitors and their guardians. Job Title: Steward Location: Santacruz West, Mumbai Salary: ₹13,000 – ₹16,000 per month Duty Hours: 10 hours per day Shift Type: Straight Shift Weekly Off: 1 day per week Key Responsibilities: Maintain cleanliness of the play zones, café, and common areas Support café staff in clearing and resetting tables Handle dishwashing and ensure utensils and cutlery are clean and sanitized Refill supplies and assist in basic food preparation, if needed Follow hygiene and safety protocols as per company standards Be courteous and helpful to guests, especially families with children Assist in event setups and overall upkeep of the space Requirements: Minimum education: 10th pass preferred Prior experience in hospitality, housekeeping, or F&B is a plus Physically fit and able to work on foot for extended hours Friendly attitude and willingness to work with children Punctual, reliable, and a team player Job Type: Full-time Pay: ₹13,000.00 - ₹16,000.00 per month Benefits: Food provided Schedule: Day shift Experience: Food service: 1 year (Preferred) Work Location: In person

We are looking for customer-service oriented to fill the Steward role supporting our food service operations. You will be responsible for maintaining cleanliness and providing prompt service across restaurants. Send CV to 9567010603 Responsibilities: Set dining tables with linens, place settings and decorations before meals Greet customers, present menus, make recommendations and take food/drink orders Serve food and beverages to patrons in a timely, polite manner Clear and clean tables after patrons finish dining; reset for next group Wash, sort and polish dishes, glassware and utensils after use Stock service stations, maintain supplies inventory; inform manager of reordering needs Assist with various tasks to prep and breakdown for catering events Job Types: Full-time Pay: ₹12,000-15,000 Benefits: Food provided Accommodation Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Willingness to travel: 100% (Preferred) Work Location: In person

F&B Steward, also known as a Food and Beverage Steward, is a hospitality role focused on ensuring a smooth and efficient food and beverage service, maintaining cleanliness, and providing exceptional guest service. Their responsibilities include assisting with table setting, taking orders, serving food and beverages, clearing tables, maintaining cleanliness in the dining area, and handling customer inquiries. Key Responsibilities of an F&B Steward: Guest Service: Greet guests, take orders, serve food and beverages, and clear tables. * Cleanliness and Hygiene: Maintain cleanliness in the dining area, including setting up and clearing tables, ensuring hygiene standards, and assisting with dishwashing and waste disposal. * Assisting Staff: Help servers with their duties, such as collecting food from the serving station, stocking tables, and assisting in the kitchen. * Inventory Management: Assist with inventory management by checking supplies and stocking tables. * Customer Support: Handle customer inquiries and complaints. * Compliance: Adhere to food safety regulations and hygiene standards. * Essential Skills for an F&B Steward: Communication and Interpersonal Skills: Ability to interact with guests and staff in a friendly and professional manner. * Organization and Planning: Ability to efficiently manage tasks and maintain a clean and organized workspace. * Problem-Solving: Ability to handle customer issues and resolve complaints effectively. * Reliability and Responsibility: Ability to be punctual and responsible for assigned duties. * Attention to Detail: Ability to ensure that all tasks are completed thoroughly and efficiently. * Ability to Work Under Pressure: Ability to maintain composure and efficiency in a fast-paced environment. Job Type: Full-time Pay: ₹8,454.71 - ₹18,000.00 per month Benefits: Food provided Leave encashment Paid sick time Work Location: In person

The waiter is responsible for delivering exceptional dining experiences by providing attentive and courteous service to guests. This includes greeting customers, taking orders, serving food and beverages, and ensuring overall guest satisfaction in accordance with restaurant standards. Proven experience as a waiter or in customer service (preferred) Strong communication and interpersonal skills Ability to multitask and work in a fast-paced environment Basic math skills for handling payments Familiarity with POS systems (e.g., Toast, Revel) Physical stamina to stand and walk for long periods Team-oriented attitude and flexibility to work shifts, weekends, and holidays High school diploma or equivalent; food safety certification is a plus Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹17,000.00 per month Benefits: Provident Fund Work Location: In person

Greeting customers: Welcoming guests in a timely manner and guiding them to their tables Taking orders: Accurately taking orders for food and drinks, including special requests and dietary restrictions Communicating with the kitchen: Promptly relaying orders to the kitchen staff and ensuring the food is made correctly Serving food and drinks: Delivering food and drinks to the tables in a safe and timely manner Providing customer service: Checking in with customers to ensure they have everything they need, including refilling drinks Job Types: Full-time, Permanent Pay: From ₹15,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

Key Responsibilities: Food Preparation: Assisting with chopping vegetables, preparing sauces, measuring ingredients, and supporting the cooking and plating of dishes. Recipe Execution: Following recipes accurately to prepare menu items, ensuring consistency and quality. Inventory Management: Assisting with stock rotation, receiving and storing deliveries, and monitoring inventory levels. Kitchen Organization & Sanitation: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards, and ensuring proper handling of equipment. Teamwork & Communication: Collaborating with other kitchen staff, communicating effectively with the head chef, and potentially supervising junior staff. Following Procedures: Adhering to all kitchen procedures, including food safety regulations and waste management. Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Ability to commute/relocate: Bengaluru, Karnataka: Reliably commute or planning to relocate before starting work (Preferred) Education: Secondary(10th Pass) (Preferred) Experience: Cooking: 1 year (Preferred) Food industry: 1 year (Required) Location: Bengaluru, Karnataka (Preferred) Willingness to travel: 25% (Preferred) Work Location: In person

Responsibilities: Assisting customers in locating suitable dining tables. Setting tables with clean napkins, and tableware as well as condiments. Ensuring that the stations are adequately stocked with tableware, napkins, and condiments. Removing dirty tableware from dining tables and taking them to the kitchen to be washed. Assisting the wait staff in delivering meal items to patrons as needed. Assisting the wait staff in processing patrons' payments. Answering customers' questions regarding meal ingredients and preparation. Qualifications and skills: High school diploma or GED. Proven experience working in the foodservice industry.. The ability to stand for extended periods.. Effective communication skills. Exceptional customer service skills. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Provident Fund Experience: total work: 1 year (Preferred) Work Location: In person

We Are Hiring Indo - Chinese Chef who must have experience of minimum 4-5 years and must know Momos as well Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Flexible schedule Food provided Paid time off Work Location: In person

Table Clearance Order Taking Food Service Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Health insurance Provident Fund Work Location: In person

Takes care of daily food preparation and duties assigned by the superiors to meet the standards. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹10,000.00 - ₹18,000.00 per month Schedule: Day shift Fixed shift Supplemental Pay: Yearly bonus Experience: total work: 3 years (Preferred) Work Location: In person Application Deadline: 30/07/2025

We are hiring a hardworking Utility Staff (UT) responsible for maintaining kitchen cleanliness, washing utensils, cleaning kitchen equipment, and assisting chefs with basic preparation work when needed. The candidate should be punctual, disciplined, and committed to keeping the kitchen organised and hygienic at all times. Job Types: Full-time, Permanent Pay: ₹13,000.00 per month Work Location: In person

We are seeking an experienced Restaurant Captain to supervise floor operations, manage steward teams, take guest orders accurately, coordinate with the kitchen for timely service, and ensure guests have a seamless dining experience. Strong communication, leadership, and problem-solving skills are essential for this role. Job Types: Full-time, Permanent Pay: ₹15,000.00 per month Work Location: In person

WELCOME TO FIRST FIDDLE First Fiddle Restaurants, one of India’s most prominent F&B companies in the casual dining sector, is headed by Priyank Sukhija. Starting the journey from Lazeez Affair in 1999 to MisoSexy and Bougie in 2022, we have created wave after wave in the industry with over 30+ restaurants, brands, and franchises across India. Website link- www.firstfiddle.in JD of Head Mixologist Mixing Drinks - Mixologists make syrups, infusions, tinctures, mixed drinks, and cocktails of all types to fulfill customer orders. Mixologists take orders from customers, serve drinks, and collect money for the orders they fill. Entertain and Educate Guests - Mixologists entertain guests while mixing drinks, talking to customers about spirits and offering trivia and history about various alcohols to keep customers engaged and enjoying themselves. Design New Beverage Menu Items - Mixologists are responsible for crafting original beverage menu items and designing new, innovative cocktails using the ingredients that are already supplied by the company for which they work. Clean and Organize Bar - Mixologists must keep the bar area clean and organized, maintaining all sanitation standards of the business and local food and beverage laws. Maintain Alcohol Inventory - Mixologists are responsible for keeping the bar well stocked and fully supplied with alcohol, and for filling out inventory forms in order to replace items as needed. Follow Alcohol Laws - At all times, mixologists must adhere to state laws regarding alcohol consumption. Make Drink Suggestions - Mixologists suggest cocktails and mixed drinks to customers who are unsure about what they want to order. Prepare Garnishes - Mixologists prepare all drink garnishes and keep the garnish station continuously stocked during their shifts. Job Type: Full-time Pay: ₹32,000.00 - ₹35,000.00 per month Benefits: Food provided Location: Noida Sector 34, Noida, Uttar Pradesh (Required) Work Location: In person

As a trainee captain, you'll learn to lead and manage, focusing on food and beverage service quality while gaining practical experience and understanding of the industry, ultimately preparing you to handle F&B outlet operations under supervision. Monitor and ensure smooth F&B service operations, including following standard operating procedures (SOPs). Assist in organizing duty rosters for service staff and provide guidance and support under the supervision of a senior captain. Address guest needs and ensure a positive dining experience, actively participating in guest interaction. Assist in tracking costs and maintaining inventory, contributing to efficient operations. Help maintain and implement SOPs for quality service and assist in training new staff members. Gain practical experience in various aspects of F&B service, including menu planning, guest interaction, and conflict resolution. Introduce innovative ideas for generating targeted sales. Explaining different menu items and offering recommendations Answering any questions about the ingredients of a dish on the menu Addressing any guests complaints or requests Deliver quality customer service to all guests. Take reservations and inquire about the purpose of the visit. Greet each guest promptly and courteously with a good smile and body language. Present the menu and share promotions, specials, and items with customers. Oversee a team of servers who are assigned to his/her shift. Key orders in the point-of-sale system efficiently. Assist the manager by getting involved in the planning and organizing of special events. Follow Food & Beverage Safety and Hygiene policies and procedures. Complete opening, operating, and closing procedures. Escalate guests complain to duty manager if unable to conduct service recovery. Implement plans to deliver excellent service for outlets. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Ability to commute/relocate: Koregaon Park, Pune, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred) Experience: Total Work: 5 years (Preferred) License/Certification: Hotel Management Certificate (Preferred) Work Location: In person

Greeting and welcoming guests when they enter Thanking guests and conveying gratitude while they are exiting Explaining different menu items and offering recommendations Answering any questions about the ingredients of a dish on the menu Serving food and beverages to guests, if required Presenting the final bill to guests for payment Timing different dishes effectively to maximize the dining experience Addressing any guests complaints or requests Deliver quality customer service to all guests. Take reservations and enquire purpose of visit. Greet each guest promptly and courteously with good smile and body language. Present menu and share promotions, specials and items to customers. Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve. Oversee a team of servers who are assigned to his/her shift. Key orders in the Point-of-Sale system efficiently. Process payment and check bills promptly. Maintain cleanliness of the outlet. Assist manager by getting involved in planning and organizing of special events. Check food and beverage inventories and stocks in a consistent and accurate manner. Follow Food & Beverage Safety and Hygiene policies and procedures. Complete opening, operating, and closing procedures. Handle problem with cashier payments. Escalate guests complain to duty manager if unable to conduct service recovery. Implement plans to deliver excellent service for outlet. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Ability to commute/relocate: Goa, Goa: Reliably commute or planning to relocate before starting work (Preferred) Experience: Total: 5 years (Preferred) License/Certification: Hotel Management Certificate (Preferred) Work Location: In person

Contact :9600341188 Pantry (Commi's) Chinese (Commi's) Indian (Commi's) Tandoori (Commi's) South Indian (Commi's) Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Life insurance Experience: Hotel: 1 year (Required) Work Location: In person

Food Preparation & Cooking: Preparing and cooking dishes according to recipes and standards, ensuring proper cooking techniques, seasoning, and presentation. Section Management: Overseeing a specific area of the kitchen, managing workflow, and ensuring smooth operation within that section. Quality Control: Maintaining high standards for food quality, taste, and presentation, ensuring consistency across all dishes. Hygiene and Safety: Adhering to strict food hygiene and safety guidelines, including proper storage, cleaning, and equipment maintenance. Inventory Management: Monitoring supplies, ordering ingredients, and managing stock levels within their section. Teamwork & Communication: Collaborating with other chefs and kitchen staff, potentially training junior chefs, and communicating effectively with the head chef and sous chef. Menu Contribution: In some cases, contributing to menu development, offering creative input and ideas. Equipment Maintenance: Ensuring all equipment within their section is in good working order, reporting any issues. Qualifications and Skills: Culinary Skills: Proven experience in various cooking methods, handling different ingredients, and using kitchen equipment. Leadership & Teamwork: Ability to lead and work effectively within a team, potentially supervising junior chefs. Organizational Skills: Excellent time management, multitasking, and organizational skills. Communication Skills: Strong communication and interpersonal skills to work effectively with colleagues and superiors. Food Safety & Hygiene: A strong understanding of food safety regulations and hygiene practices. Job Types: Full-time, Permanent Pay: ₹33,000.00 - ₹42,000.00 per month Benefits: Food provided Paid time off Work Location: In person

Develop menus and recipes that prioritize nutrition: They would focus on incorporating foods rich in vitamins, minerals, antioxidants, and other nutrients. Understand dietary needs and restrictions: They can adapt recipes to accommodate allergies, intolerances, or specific dietary goals like weight management or blood sugar control. Utilize food as medicine: They can incorporate foods known for their healing properties into their cooking, such as anti-inflammatory foods or those that support gut health. Educate on healthy eating: They can share knowledge about nutrition and healthy eating habits with diners and other chefs. Consider supplement integration: They may explore how specific supplements can be used to support overall health and well-being in conjunction with a balanced diet. Job Type: Full-time Pay: ₹20,000.00 - ₹40,000.00 per month Benefits: Leave encashment Schedule: Day shift Morning shift Work Location: In person

Job Summary: The Reservations Hostess is the first point of contact for guests making inquiries and bookings. She is responsible for providing a warm, professional, and efficient reservation experience—ensuring guest satisfaction from the moment of contact. This role demands strong communication skills, attention to detail, and a hospitable attitude. Key Responsibilities: Handle reservation inquiries via phone, email, and online platforms efficiently and professionally. Confirm, modify, and cancel reservations as per guest requirements and availability. Maintain accurate records of all bookings, special requests, and guest preferences. Greet guests warmly upon arrival (if applicable, e.g., in a restaurant setting). Coordinate with Front Office, Housekeeping, and F&B teams to ensure seamless guest experiences. Manage and update reservation systems (e.g., Opera, ResDiary, OpenTable, etc.). Respond to guest inquiries regarding availability, pricing, packages, and amenities. Upsell services where appropriate (e.g., room upgrades, special dining packages). Follow all company policies, procedures, and brand standards. Handle guest complaints or concerns promptly and escalate when necessary. Qualifications: High school diploma or equivalent; additional hospitality or front desk training preferred. Previous experience in reservations, front desk, or customer service in a hospitality setting is an advantage. Excellent verbal and written communication skills. Professional appearance and demeanor. Strong organizational and time-management skills. Familiarity with hotel/property management systems (PMS) or restaurant booking systems. Fluency in English; knowledge of additional languages is a plus. Ability to remain calm and courteous in high-pressure situations. Working Conditions: Must be willing to work flexible shifts, including evenings, weekends, and holidays. Mostly indoor, office or reception desk environment. Business attire or uniform provided by the company. Would you like this tailored to a restaurant , luxury resort , Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Internet reimbursement Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Job Summary: The Food & Beverage Supervisor is responsible for overseeing the daily operations of the F&B outlets, ensuring excellent customer service, staff efficiency, hygiene standards, and compliance with all operational procedures. The role supports the F&B Manager in leading a team to deliver high-quality dining experiences in line with company standards. Key Responsibilities: Supervise and coordinate daily F&B operations (restaurant, bar, room service, etc.). Ensure prompt, efficient, and courteous service to guests at all times. Monitor and guide staff performance, ensuring training, discipline, and motivation. Oversee table settings, cleanliness, food presentation, and overall guest satisfaction. Handle guest complaints and resolve issues professionally and promptly. Monitor inventory levels and coordinate with the kitchen and procurement teams for restocking. Maintain compliance with health and safety, food hygiene, and quality standards. Support cost control, waste reduction, and efficient resource use in operations. Assist in creating staff schedules and assigning duties based on business levels. Maintain strong communication between kitchen and service teams. Qualifications and Skills: Education: Diploma or degree in Hotel Management, Hospitality, or related field. Experience: 2–4 years of experience in F&B operations, with at least 1 year in a supervisory role. Skills: Strong leadership and interpersonal skills. Excellent communication and guest-handling abilities. Good knowledge of food and beverage operations, including menu items, wines, and service techniques. Proficient in using POS systems and Microsoft Office. Ability to multitask and work in a fast-paced environment. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Keeka cakes is a startup cake shop located in madiwala Bangalore is looking for an experienced cafe in-charge or cafe Supervisor for our outlet... Requirements:- Min 2 years of experience of handling cafe Salary :- 16k-18k according to the experience.. Food and accommodation will be provided by the company... Immediate joiners preferred.. Contact:- 8606348038 Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Commuter assistance Food provided Paid time off Schedule: Day shift Morning shift Rotational shift Weekend availability Supplemental Pay: Performance bonus Shift allowance Work Location: In person

Key Responsibilities: Customer Service & Guest Experience: Greet guests warmly and escort them to their tables. Ensure a pleasant dining experience by addressing guest needs and resolving issues promptly. Take orders, offer recommendations, and answer questions about menu items and ingredients. Handle customer complaints and resolve disputes. Operations & Staff Management: Manage the dining room, including seating arrangements and table turnover. Supervise and coordinate the waitstaff, ensuring they provide excellent service. Monitor and maintain cleanliness and organization in the dining area. Assist in opening and closing procedures. Organize duty rosters of service staff. Train and mentor staff. Inventory and Cost Control: Assist in inventory control and stock management. Monitor and maintain health, hygiene, and safety standards. Communication & Coordination: Communicate effectively with the kitchen staff and other departments. Maintain open communication with guests and staff. Write reports and obtain guest feedback. Other duties: Take room service orders (if applicable) Serve food and beverages Manage guest reservations and seating Observe guests and fulfill additional requests Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹20,000.00 per month Work Location: In person