Job Summary: We are seeking a skilled and enthusiastic Bartender to join our food and beverage team. The Bartender is responsible for preparing and serving alcoholic and non-alcoholic beverages, engaging with guests, maintaining bar cleanliness, and ensuring an exceptional customer experience. The ideal candidate should have strong knowledge of classic and contemporary cocktails, a passion for hospitality, and excellent communication skills. Key Responsibilities: Prepare and serve a wide range of beverages, including cocktails, wine, beer, and specialty drinks, as per recipes or guest requests. Maintain a clean and organized bar area, including bar counters, shelves, glassware, and equipment. Check identification to ensure customers meet legal drinking age requirements. Take beverage orders directly from guests or through servers. Maintain inventory levels by restocking items and reporting shortages to the Bar Manager. Engage with guests, provide recommendations, and ensure a pleasant bar experience. Handle payments and operate POS systems accurately. Ensure compliance with health and safety regulations, including food hygiene and liquor laws. Assist in bar setup and breakdown during opening and closing shifts. Monitor guest behavior and ensure responsible alcohol service. Skills & Qualifications: Proven experience (1–2 years) as a bartender in a bar, restaurant, or hotel. Excellent knowledge of mixology, garnishes, and drink presentation. Strong interpersonal and customer service skills. Ability to multitask and work efficiently under pressure. Basic math skills for handling payments and inventory. Certification in responsible alcohol service (e.g., TIPS, ServSafe) is a plus. Work Environment: Fast-paced hospitality environment. Requires standing for long hours, working evenings, weekends, and holidays. Interaction with guests and team members throughout the shift. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person

Job Title: Executive Chef – Kerala Cuisine Location: Delicia Restaurant Reports To: General Manager / Owner Employment Type: Full-Time About Delicia Restaurant: Delicia Restaurant is a premier dining destination known for delivering authentic flavors and exceptional hospitality. We take pride in offering a rich culinary journey, and we're now looking to elevate our Kerala cuisine offerings. We're seeking a passionate and experienced Executive Chef who brings deep knowledge of Kerala’s culinary traditions and a flair for innovation. Job Summary: The Executive Chef will lead the culinary team, oversee kitchen operations, and curate an outstanding Kerala cuisine menu that reflects the rich heritage of the region. The role demands a blend of creativity, leadership, and precision in delivering high-quality, authentic dishes while managing cost efficiency and ensuring food safety standards. Key Responsibilities: Menu Development: Design and regularly update a Kerala cuisine-centric menu, incorporating seasonal and regional ingredients. Kitchen Leadership: Lead and manage the kitchen staff, including sous chefs, line cooks, and prep staff, to ensure high performance and morale. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Inventory Management: Oversee food purchasing, inventory control, and vendor relationships, especially sourcing authentic Kerala spices and ingredients. Training & Development: Train kitchen staff on Kerala cooking techniques, hygiene standards, and plating styles. Cost Management: Monitor food costs, labor costs, and kitchen efficiency; implement measures to optimize profitability without compromising quality. Sanitation & Compliance: Ensure full compliance with food safety and hygiene regulations. Guest Experience: Collaborate with front-of-house to receive feedback and ensure a seamless and memorable guest dining experience. Qualifications: Proven experience (5+ years) as an Executive Chef or Head Chef in a fine-dining or high-end casual restaurant. Specialization in Kerala cuisine with deep knowledge of its traditional and contemporary preparations. Culinary degree or relevant certification preferred. Strong leadership, organizational, and communication skills. Ability to work in a fast-paced, dynamic kitchen environment. Fluency in English; Malayalam proficiency is a plus. Desirable Attributes: Passion for authentic South Indian culinary arts. Creativity in blending tradition with innovation. Commitment to excellence and continuous improvement. Job Types: Full-time, Permanent Pay: ₹70,000.00 - ₹90,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund Schedule: Day shift Evening shift Morning shift Application Question(s): Are you an expert in Kerala South cuisine? Language: Malayalam (Required) Work Location: In person

Job Summary: Commis Commis - Chinese Cuisine Chef is responsible for the daily food preparation and execution of duties assigned by superiors to ensure that the restaurant’s standards and quality are met. This role involves following instructions from immediate supervisors, coordinating with the Sous Chef, supervising junior chefs or commis, and maintaining high standards of food quality and safety. Key Responsibilities: Daily Food Preparation: Prepare and cook Chinese dishes according to the restaurant’s menu and standards. Ensure that all food is prepared and presented in a timely manner. Coordination and Supervision: Coordinate daily tasks with the Sous Chef to ensure smooth kitchen operations. Supervise junior chefs or commis, providing guidance and support as needed. Quality Control: Estimate daily production needs and adjust recipes and quantities accordingly. Check the quality of raw and cooked food products to ensure they meet the restaurant’s standards. Equipment Management: Operate and maintain all kitchen equipment, reporting any malfunctions or maintenance needs. Ensure that equipment is used correctly and safely. Communication and Teamwork: Foster effective communication between kitchen staff and maintain a secure and friendly working environment. Establish and maintain good inter-departmental working relationships. Menu and Cost Management: Utilize excellent knowledge of menu creation to maintain quality while controlling costs in a high-volume food business. Assist in the development of new dishes and menu items as required. Hygiene and Safety: Ensure personal responsibility for hygiene, safety, and the correct use of equipment and utensils. Adhere to all health and safety regulations to provide a safe working environment. Deadline Management: Produce own work in accordance with deadlines and assist in motivating others to achieve set goals. Qualifications: Proven experience in Chinese cuisine, with a strong knowledge of traditional and contemporary dishes. Experience in a supervisory role within a kitchen environment. Ability to estimate production needs and ensure food quality. Strong understanding of equipment operation, maintenance, and safety protocols. Excellent communication skills and ability to work collaboratively with a team. Demonstrated ability to create and manage menus, control costs, and maintain quality standards. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

A steward job description generally involves maintaining cleanliness, organization, and providing support in hospitality, maritime, or aviation settings. They ensure guests or passengers have a comfortable experience by managing supplies, attending to needs, and upholding service standards. Specific tasks may include welcoming guests, setting tables, cleaning, assisting servers, and managing inventory. Here's a more detailed breakdown of common steward responsibilities:General Hospitality/Restaurant Stewards: Welcoming and assisting guests: Greeting guests, assisting with seating, and addressing their needs. Setting and clearing tables: Preparing tables for service, setting table settings, and clearing away used dishes. Maintaining cleanliness: Cleaning and sanitizing dining areas, restrooms, and other public spaces. Assisting servers: Providing support to waiters, such as collecting food from serving stations and restocking supplies. Dishwashing and cleaning: Washing and cleaning dishes, utensils, and kitchen equipment. Inventory management: Managing inventory of supplies, equipment, and cleaning products. Following hygiene and safety regulations: Ensuring compliance with sanitation and safety standards. Hotel/Cruise Ship Stewards: Maintaining cleanliness: Cleaning and maintaining public spaces, including lobbies, restrooms, and dining areas. Assisting with housekeeping: May be involved in room service, laundry, and other housekeeping tasks. Serving food and beverages: Serving meals to passengers, including those in cabins. Managing inventory: Tracking and managing supplies for the steward department. Providing customer service: Assisting passengers with any questions or needs. Event Stewards: Assisting with crowd control: Monitoring and controlling crowd flow, ensuring safety and preventing overcrowding. Providing information and directions: Assisting spectators with directions, answering questions, and providing information about the event. Enforcing event rules and regulations: Enforcing safety protocols, ensuring compliance with event policies, and addressing any issues. First aid and assistance: Providing basic first aid and assistance to attendees, if required. Skills and Qualifications: Basic communication and interpersonal skills: Effective communication with guests and colleagues. Physical stamina: Ability to stand for long periods, lift and carry objects, and move around the work area. Attention to detail: Maintaining cleanliness and organization, ensuring proper table settings, and managing inventory. Ability to work under pressure: Maintaining calm and courteous service even during busy periods. Teamwork and collaboration: Working effectively with other staff members. Knowledge of hygiene and safety procedures: Understanding and adhering to sanitation and safety protocols. The specific duties of a steward will vary depending on the type of establishment and the role within the organization. Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

We need a Restaurant Supervisor, is responsible for managing daily restaurant operations, delivering excellent customer service, and maximizing profitability of the restaurant. The role involves managing staff, inventory, budgets, and ensuring compliance with company standards and procedures. Key Responsibilities: · Manage daily restaurant operations including food preparation, inventory, staffing, and customer service. · Train, supervise, and evaluate staff to ensure efficient and effective performance. · Monitor food quality, service speed, cleanliness, and customer satisfaction. · Develop and implement standard operating procedures to maintain consistency in service, food quality, and overall guest experience. · Analyze financial performance data and develop strategies to improve profitability. · Develop and maintain positive relationships with customers, employees, and suppliers. · Stay up-to-date with industry trends and best practices. Job Types: Full-time, Permanent, Fresher Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Ability to commute/relocate: Munnar, Kerala: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

A Restaurant Captain is responsible for managing the overall dining experience, including supervising service staff, greeting guests, taking orders, and ensuring smooth operation of the restaurant. They also handle customer complaints, resolve issues, and ensure guest satisfaction. Additionally, they may be involved in menu knowledge, inventory management, and promoting sales. Key Responsibilities: Guest Service: Greet guests, take orders, ensure food and beverages are delivered promptly and accurately, and address any guest concerns. Team Leadership: Supervise, train, and motivate waitstaff, bussers, and other service staff. Operations Management: Manage reservations, table assignments, and oversee the dining room's daily operations. Quality Control: Ensure cleanliness, maintain high standards of presentation, and adhere to safety and hygiene regulations. Guest Relations: Build relationships with guests, collect feedback, and ensure repeat business. Menu Knowledge: Possess a strong understanding of the menu, including daily specials and be able to make recommendations. Sales: Promote and upsell menu items, beverages, and specials to maximize revenue. Essential Skills: Customer Service: Excellent communication, interpersonal skills, and the ability to handle customer interactions effectively. Leadership: Strong organizational, supervisory, and motivational skills. Problem-solving: Ability to handle conflicts, resolve issues, and make quick decisions under pressure. Food and Beverage Knowledge: In-depth knowledge of the menu, food handling procedures, and beverage service standards. Teamwork: Ability to work collaboratively with other staff members. Multitasking: Ability to manage multiple tasks simultaneously. Sanitation and Hygiene: Understanding of proper food handling, hygiene, and safety procedures. In summary, a Restaurant Captain is a key role in ensuring a positive and efficient dining experience for guests, while also managing and motivating the service staff. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

The Guest Service Associate is responsible for delivering exceptional dining experiences through attentive customer service, accurate order taking, and professional food and beverage service. This role focuses on creating positive guest interactions while supporting the overall restaurant operations and maintaining service standards. Key Responsibilities Guest Service & Hospitality Welcome guests warmly and provide friendly, professional service throughout their dining experience Present menus and explain daily specials, ingredients, and preparation methods Take accurate food and beverage orders using POS systems Serve food and beverages following proper service techniques and timing Anticipate guest needs and provide proactive service Handle guest inquiries, special requests, and dietary restrictions professionally Order Management & Service Delivery Process orders accurately through restaurant POS system Coordinate with kitchen staff to ensure timely food preparation and delivery Serve multiple courses following proper sequence and timing Present food attractively and ensure correct orders reach appropriate tables Refill beverages and clear tables throughout the dining experience Process payments and handle various payment methods accurately Table Service & Maintenance Set up tables with proper place settings, linens, and table accessories Maintain cleanliness and organization of assigned service areas Reset tables quickly and efficiently between guests Ensure adequate supplies of napkins, condiments, and table accessories Monitor table cleanliness and appearance throughout service Report maintenance issues and equipment problems promptly Product Knowledge & Recommendations Maintain comprehensive knowledge of menu items, ingredients, and preparation methods Provide recommendations based on guest preferences and dietary needs Suggest appetizers, entrees, beverages, and desserts to enhance dining experience Upsell menu items and promote daily specials and seasonal offerings Answer questions about wine pairings and beverage selections Stay informed about allergen information and ingredient details Team Collaboration & Support Work collaboratively with kitchen staff, bartenders, and other service team members Assist colleagues during busy periods and support team objectives Communicate special requests and modifications clearly to kitchen staff Support training of new team members and share best practices Participate in pre-service briefings and team meetings Maintain positive working relationships across all departments Administrative Duties Complete opening and closing side work assignments Maintain accurate records of sales and tips Assist with inventory counts and supply management Handle reservation confirmations and seating arrangements Process special event bookings and coordinate service requirements Support promotional activities and marketing initiatives Job Type: Full-time Pay: Up to ₹20,000.00 per month Benefits: Food provided Health insurance Leave encashment Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

The F&B Captain serves as a senior service professional responsible for overseeing dining room operations, leading service teams, ensuring exceptional guest experiences, and maintaining high standards of food and beverage service. This role combines hands-on service delivery with supervisory responsibilities. Key Responsibilities Guest Service Excellence Greet and seat guests with professionalism and warmth Present menus and provide detailed descriptions of food and beverage offerings Take food and beverage orders accurately and efficiently Serve food and beverages following proper service protocols Handle special requests, dietary restrictions, and guest preferences Resolve guest complaints and service issues promptly and professionally Team Leadership & Supervision Lead and supervise waitstaff, servers, and service assistants Assign stations and responsibilities to service team members Monitor service standards and provide real-time coaching Conduct pre-service briefings and team meetings Train new service staff on procedures and standards Evaluate team performance and provide feedback Service Operations Management Coordinate between kitchen and service teams for timely food delivery Manage table assignments and optimize seating arrangements Oversee reservation systems and guest flow management Ensure proper table setup and restaurant ambiance Monitor service timing and coordinate multiple courses Handle special events, private dining, and banquet services Quality Control & Standards Maintain consistent service standards across all tables Conduct quality checks on food presentation before serving Ensure proper beverage service techniques and presentation Monitor cleanliness of dining areas, tables, and service equipment Implement and enforce food safety and hygiene protocols Maintain inventory of service supplies and equipment Sales & Revenue Enhancement Upsell menu items, beverages, and special offerings Promote daily specials, wine pairings, and seasonal items Build guest relationships to encourage repeat visits Handle cash transactions and payment processing Process bills accurately and handle payment methods Support marketing initiatives and promotional activities Administrative Responsibilities Prepare daily service reports and guest feedback summaries Maintain accurate records of sales and service statistics Assist with scheduling and staff coordination Handle reservations and special booking requests Coordinate with other departments for seamless operations Support inventory management for service supplies Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Pune location, CTC is 50000/- Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 2-3 Outlets. Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking 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 highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, 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 controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with 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. Guides and trains the subordinates on a daily basis to ensure high motivationand 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 hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary cateringtalent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Head Chef/ Cluster Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹50,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Work Location: In person Expected Start Date: 01/06/2025

We need a chef who is expert in chinese (indo chinese) and a good helper our restaurant has dine in facility of 12 people , it is fully air conditioned Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹27,000.00 per month Schedule: Fixed shift Work Location: In person Application Deadline: 02/06/2025

We are currently seeking enthusiastic individuals to join our team as Restaurant Servers. If you are passionate about hospitality and enjoy providing excellent service to guests, we want to hear from you. As a Restaurant Server, you will play a key role in creating memorable dining experiences for our patrons. Responsibilities : Greet and seat guests, take orders, and serve food and beverages. Ensure guest satisfaction and address any concerns promptly. Maintain cleanliness and organization in the dining area. Process payments accurately and collaborate with team members for efficient service. Qualifications : Previous serving or customer service experience preferred. Strong communication and interpersonal skills. Ability to work well under pressure and in a fast-paced environment. Flexibility for varied shifts, including evenings, weekends, and holidays. If you're passionate about hospitality, apply now to join our team as a Restaurant Server. Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Experience: total work: 2 years (Preferred) Work Location: In person

We are seeking a dedicated and experienced Restaurant Captain to join our team. The ideal candidate will be passionate about providing exceptional service to our guests and ensuring their satisfaction. As a Restaurant Captain, you will play a crucial role in overseeing the dining experience, taking orders, and ensuring efficient service delivery. Responsibilities: Welcome guests warmly and assist with menu selections. Take orders accurately and coordinate with kitchen and bar staff. Ensure cleanliness and compliance with sanitation standards. Address guest concerns promptly and professionally. Train and mentor junior staff. Manage transactions and assist with inventory. Collaborate with management to enhance guest satisfaction and revenue. Qualifications: Previous hospitality experience. Strong communication and organizational skills. Ability to work well under pressure. Flexibility. If you're passionate about delivering memorable dining experiences, apply now for the Restaurant Captain position. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Ability to commute/relocate: Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Preferred) Experience: total work: 4 years (Preferred) Location: Chennai, Tamil Nadu (Preferred) Shift availability: Day Shift (Preferred) Work Location: In person

A Burger King Crew Team Member is a vital part of the restaurant's team, focused on providing excellent customer service and ensuring smooth restaurant operations. Their responsibilities include taking orders, preparing food, maintaining a clean environment, and handling cash transactions. They also contribute to training new crew members and working effectively within a team to meet sales goals. Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹9,503.25 - ₹10,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Schedule: Day shift Evening shift Monday to Friday Morning shift Night shift Rotational shift Weekend availability Work Location: In person

Job Title: Social Media Influencer Location: Bangalore (On-site) Company: Credvest About Us: Credvest is reshaping the F&B landscape with four distinct restaurant brands under its portfolio, each with its own identity, audience, and flavor. We’re looking for a Social Media Associate who understands what makes content click and has the creative range to bring our brands to life across platforms. What You’ll Do: ● Ideate, shoot, and edit content (static + video) for social media ● Create high-performing Reels using trending audio and visual formats ● Craft compelling, platform-native copy for captions, hooks, and scripts ● Incorporate motion graphics and smooth transitions to enhance video content ● Stay plugged into digital trends and apply them to each brand's voice and aesthetic ● Collaborate with brand, culinary, and marketing teams to develop content calendars and campaign assets Requirements: ● 2–3 years of proven experience in content creation for F&B, lifestyle, or consumer brands ● Strong video editing skills (Premiere Pro, CapCut, or similar) ● Understanding of motion graphics, animation, and visual storytelling ● A keen eye for typography, layout, and creative video transitions ● Ability to edit in different visual styles—fast-paced, cinematic, playful, minimal, etc. ● Experience with short-form video content (shooting + editing) ● Basic copywriting skills with a sharp, internet-savvy tone ● Portfolio that showcases your range and creative thinking. Bonus if you: ● Know your way around Canva, After Effects, or Photoshop ● Have experience creating content in restaurants or hospitality settings ● Are comfortable juggling multiple brand voices and aesthetics Job Type: Full-time Pay: ₹1,000,000.00 - ₹1,500,000.00 per year Benefits: Cell phone reimbursement Food provided Health insurance Leave encashment Provident Fund Work Location: In person

Company: Das Kitchens Location: Noida 104 Position Summary: The Restaurant Graphic Designer at Das Kitchens is responsible for creating visually appealing and effective design materials that enhance the brand image and support marketing initiatives. This role involves designing graphics for menus, advertisements, social media, and other promotional materials to attract and engage customers. Key Responsibilities: Graphic Design: Create eye-catching designs for menus, flyers, posters, and other print materials. Design engaging visuals for social media posts, email campaigns, and online advertisements. Develop graphics for in-store promotions and digital displays. Branding: Ensure all designs align with Das Kitchens’ brand guidelines and visual identity. Maintain consistency in style and tone across all marketing materials. Collaboration: Work closely with the marketing team to understand project requirements and objectives. Collaborate with restaurant managers to create materials that meet specific promotional needs. Content Creation: Generate creative ideas and concepts for marketing campaigns and promotions. Produce original illustrations, icons, and graphics to enhance marketing content. Quality Assurance: Review and proofread designs for accuracy and quality before printing or publishing. Ensure all designs are high-quality and optimized for different media formats. Time Management: Manage multiple design projects simultaneously and meet deadlines. Prioritize tasks based on urgency and importance. Qualifications: Bachelor’s degree in Graphic Design, Visual Arts, or related field. Proven experience as a graphic designer, preferably in the restaurant or hospitality industry. Proficiency in design software such as Adobe Creative Suite (Photoshop, Illustrator, InDesign). Strong portfolio showcasing creative and effective design work. Excellent understanding of typography, color theory, and layout design. Strong attention to detail and organizational skills. Ability to work independently and as part of a team. Good communication and interpersonal skills. Ability to work in a fast-paced environment and manage multiple projects simultaneously. The Restaurant Graphic Designer at Das Kitchens plays a crucial role in enhancing the visual appeal of our marketing materials and supporting our promotional efforts, contributing to the overall success of our brand. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Morning shift Work Location: In person

Preparation: Assisting with mise-en-place, which includes preparing ingredients, chopping vegetables, and preparing sauces. Cooking: Preparing and cooking tandoori dishes like marinated meats, breads (naan, roti), and vegetables. Quality Control: Ensuring food quality, portion sizes, and adherence to restaurant standards. Cleanliness and Sanitation: Maintaining a clean and sanitized workspace, following hygiene regulations. Inventory: Assisting with inventory management, ensuring supplies are replenished Job Type: Permanent Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Night shift 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 maximise the dining experience Addressing any guests complaints or requests Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Morning shift Night shift Experience: total work: 1 year (Preferred) Work Location: In person

Customer Service: Greet customers warmly and guide them to their seats. Present menus and answer questions about dishes and drinks. Take orders accurately and efficiently, communicating with kitchen and bar staff. Ensure customer satisfaction by checking in regularly and addressing any concerns. Handle payments and provide change accurately. Serving Food and Beverages: Deliver food and drinks promptly and accurately to the correct tables. Maintain a clean and organized work area, including tables and bussing. Refill drinks and clear plates as needed. Ensure tables are set properly before guests arrive. Job Type: Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Morning shift Night shift Work Location: In person

A Commi 1/2 chef, or commis chef, in an Indian restaurant generally assists in preparing and cooking food, ensuring quality, hygiene, and safety standards are met. They may also be responsible for maintaining a clean workspace, taking inventory, and following instructions from senior chefs. Job Type: Full-time Pay: ₹12,657.50 - ₹17,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Work Location: In person

Guest Check-In and Check-Out:Welcome guests upon arrival. Assist with the check-in and check-out processes. Provide information about hotel amenities, services, and policies. Guest Assistance:Address guest inquiries, requests, and complaints promptly and professionally. Arrange transportation, tours, and other services as requested. Offer assistance with luggage and room orientation. Problem Resolution:Resolve guest issues and complaints, striving to find satisfactory solutions. Act as a liaison between guests and various hotel departments to resolve issues efficiently. Communication:Maintain clear and effective communication with guests through various channels, such as in-person, phone, email, or messaging apps. Keep guests informed about hotel events, promotions, and activities. Concierge Services:Provide concierge services, including restaurant reservations, ticket bookings, and local recommendations. Assist guests with directions and maps. VIP and Special Services:Identify VIP guests and provide personalized services and amenities to enhance their stay. Coordinate special requests, such as room preferences or dietary needs. Guest Feedback:Collect guest feedback and reviews to gauge satisfaction levels. Use feedback to make improvements and address recurring issues. Record Keeping:Maintain guest records and profiles in the hotel's system. Keep track of guest preferences and special requests for future visits. Billing and Payment:Handle guest billing inquiries and ensure accuracy in charges. Assist with payment processes and invoicing, if required. Safety and Security:Be vigilant and ensure the safety and security of guests, reporting any suspicious activity. Provide guidance on hotel safety procedures and emergency exits. Guest Relations Training:Train and mentor junior staff members in guest relations procedures and standards. Reporting:Prepare daily or weekly reports on guest interactions, feedback, and issues for management review. Special Events and Celebrations:Coordinate special events, celebrations, or surprises for guests, such as birthdays or anniversaries. Multilingual Support:If applicable, provide support to guests in different languages to accommodate international travelers. Knowledge Update:Stay up-to-date with local events, attractions, and changes in the hotel's services to provide accurate information to guests. Guest Relations Executives are vital in creating a positive impression of the hotel and ensuring guests have a memorable and enjoyable stay. Their role requires excellent communication skills, problem-solving abilities, and a strong commitment to delivering exceptional customer service. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Additional Information Job Number 25089402 Job Category Food and Beverage & Culinary Location Courtyard Mumbai International Airport, CTS 215, Opposite Carnival Cinemas, Mumbai, Maharashtra, India, 400059 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting. Serves guests in a courteous, professional and attentive manner in the assigned area. Having an in-depth knowledge of all menus all the time. To adhere the strict grooming & hygiene standard all the time. Taking direct feedback with guests on food , services & over all experience. Required Candidate profile Good communication, guest service, well groomed and who can join immediately. Perks and Benefits PF & ESI, various incentive, statutory holidays, yearly paid leave and yearly staff bonus., Duty meals and free accommodation.

As an Outlet Manager! Oversee daily operations, manage staff, ensure top-quality service, maintain hygiene standards, handle inventory, and boost sales. Immediate Face to face Interview will be conducted

Responsibilities:- Maintain cleanliness, serve food, prepare bills via POS, assist with events/deliveries, follow safety protocols, and keep service areas ready before, during, and after hours. Annual bonus Provident fund

Responsibilities:- Maintain cleanliness serve food prepare bills via POS assist with events/deliveries food safety protocol Basic Cooking Smartphone User order stock Annual bonus