1982 Restaurant Jobs - Page 17

We are looking two candidate working as guest service assistant for our restaurant . Person should we minimum qualified 10+2 and have well groomed and should have ability to handle customers. Job Type: Full-time Pay: From ₹12,000.00 per month Benefits: Food provided Paid time off Work Location: In person Speak with the employer +91 8427004807 Application Deadline: 26/07/2025 Expected Start Date: 22/07/2025

Food Preparation and Cooking: Preparing and cooking a wide range of Indian dishes, including curries, biryanis, tandoori items, and regional specialties, while adhering to established recipes and standards. Menu Development: Creating new and innovative dishes, as well as refining existing ones, to enhance the dining experience and cater to diverse tastes. Quality Control: Ensuring the quality, consistency, and presentation of dishes meet the restaurant's high standards. Inventory Management: Monitoring food stock levels, placing orders for ingredients, and managing inventory to minimize waste and ensure freshness. Kitchen Management: Overseeing kitchen staff, delegating tasks, training junior chefs, and maintaining a smooth and efficient workflow. Hygiene and Safety: Maintaining a clean and sanitary kitchen environment, adhering to food safety regulations, and promoting a culture of hygiene and safety. Collaboration: Working with other kitchen staff, front-of-house staff, and management to ensure seamless service and customer satisfaction. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Shift allowance Yearly bonus Work Location: In person

Responsibilities: * Prepare coffee drinks with expertise * Serve customers promptly * Maintain cleanliness of cafe area * Manage waitlist efficiently * Take orders accurately Health insurance

Role & responsibilities 10 pax restaurant 11am - closing i.e between 11-12am F&B service, guest interaction, keeping the dining area clean at all times and cleaning the entrance area during opening and closing. Preferred candidate profile

We are looking for a passionate and creative Bakery Chef to lead our Indian Restaurant operations. The ideal candidate should have hands-on experience in artisan breads, viennoiserie, desserts, and eggless baking. Must be organized, detail-oriented, and able to innovate while maintaining consistency and hygiene standards. Key Requirements: Expertise in baking techniques and recipe development Knowledge of ingredient functions and baking science Ability to manage production timelines and inventory Strong team coordination and presentation skills Job Type: Full-time Pay: ₹20,000.00 - ₹35,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Work Location: In person

Job Summary : As a Steward, you will support the restaurant or kitchen team in maintaining cleanliness, assisting with table setup, and ensuring a hygienic and pleasant environment for guests. Key Responsibilities : Assist in serving food and beverages to guests as directed. Clear tables and clean dining areas after service. Maintain cleanliness of service areas, including cutlery, crockery, and glassware. Support the kitchen team in collecting and delivering orders to the service area. Follow hygiene and safety standards at all times. Refill water glasses and attend to guests' basic dining needs. Set up tables before service and ensure proper table arrangements. Report any guest feedback or complaints to the captain or manager. Requirements : 0–1 year of experience (fresher welcome). Basic understanding of hygiene and cleanliness. Good communication and a positive attitude. Willingness to work in a fast-paced environment and in shifts. Physically fit and able to stand for long hours. Neat and clean grooming with proper uniform. Growth Opportunity : This role is ideal for candidates looking to start a career in the hospitality industry with the opportunity to grow into roles such as Captain , Senior Steward , or F&B Associate . Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Work Location: In person

Hiring 2 Part-Time Cashiers – Azad Restaurant & Mithai Shop We are looking for 2 experienced candidates to join our team as Cashier & Customer Service Staff . Shift Timings: Morning Shift – 9:30 AM to 4:00 PM Evening Shift – 4:00 PM to 10:00 PM Salary (Per Shift): ₹8,000 + ₹264 every Sunday Job Requirements: Experience in cashier & billing is mandatory Honest & responsible in handling cash (no shortages) Able to upsell products & promote offers Manage customer waiting in the restaurant Engage customers in promotions & maintain good service Location: Relief Road, Ahmedabad If you have cashier experience & good customer handling skills , we’d love to have you! Apply Now: 9825078922 Job Type: Part-time Pay: ₹8,000.00 - ₹9,000.00 per month Schedule: Evening shift Morning shift Supplemental Pay: Yearly bonus Work Location: In person

We’re Hiring! Join our newly opened Pure Veg Restaurant located at Beverly Park, Mira Road . Open Positions: Waiter – ₹15,000/month Kitchen Helper – ₹12,000/month Cleaner – ₹10,000/month Benefits: Accommodation and meals provided Interested candidates are requested to share their updated CV to apply. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹15,000.00 per month Application Question(s): Do you have experience in any restaurant?

Essential Skills: Leadership: Ability to motivate and guide a team of service staff. Communication: Excellent verbal and written communication skills to interact with guests and staff. Customer Service: A strong focus on providing exceptional customer service. Problem-Solving: Ability to identify and resolve issues quickly and effectively. Teamwork: Ability to work collaboratively with other team members. Multi-tasking: Ability to manage multiple tasks and priorities in a fast-paced environment. Job Types: Full-time, Permanent Pay: ₹9,492.69 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Sanofe, a vibrant multi-cuisine Bar & Restaurant in the heart of Goa, is seeking a passionate and experienced North Indian/Chinese All-Rounder Chef to join our dynamic culinary team! What We’re Looking For: Experience: Minimum 5 years of hands-on experience in preparing authentic North Indian and Chinese dishes. Skills: Expertise in crafting flavorful curries, tandoori delicacies, Indo-Chinese fusion, and other regional specialties. Ability to innovate while maintaining authenticity. Role: Create mouth-watering dishes that elevate our multi-cuisine menu, ensuring a memorable dining experience for our guests. Qualities: Team player, creative, adaptable, and thrive in a fast-paced kitchen environment. Why Join Sanofe? Be part of a growing, vibrant restaurant in Goa’s lively culinary scene. Showcase your culinary talents to a diverse clientele. Collaborative and supportive team culture. How to Apply: Send your resume and a brief cover letter to [ [email protected] or Whatsapp CV to 9850466474] or drop by at Sanofe to meet us. Let’s cook up something extraordinary together! Job Type: Full-time Pay: ₹16,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Fixed shift Education: Diploma (Preferred) Experience: Chef: 2 years (Preferred) total work: 2 years (Preferred) Work Location: In person

Job Summary: The Restaurant Cashier is responsible for handling customer transactions, maintaining accurate cash registers, providing excellent customer service, and supporting front-of-house operations. The ideal candidate is friendly, detail-oriented, and able to work in a fast-paced environment. --- Key Responsibilities: Greet customers warmly and assist with placing orders (in-person or via phone/online). Operate the cash register or POS system to process payments (cash, card, or digital). Issue receipts and handle returns or order adjustments when necessary. Maintain accurate cash drawer and follow all cash-handling procedures. Assist with packing takeout or delivery orders. Keep the cashier station clean, organized, and fully stocked (bags, napkins, condiments, etc.). Handle customer complaints or direct them to the appropriate manager. Maintain knowledge of the menu, including current promotions and special offers. Collaborate with kitchen and service staff to ensure smooth operations. Follow health, safety, and sanitation guidelines. --- Requirements: High school diploma or equivalent preferred. Prior cashier or customer service experience is a plus. Strong communication and interpersonal skills. Basic math and computer skills. Ability to handle transactions accurately and responsibly. Willingness to work flexible hours, including weekends and holidays. Professional appearance and demeanor. --- Physical Requirements: Able to stand for extended periods. May be required to lift up to 25 lbs occasionally. Able to work in a fast-paced, noisy environment. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Shift allowance Work Location: In person

Greet guests with a warm and professional attitude Manage guest check-ins, check-outs, and reservations Handle inquiries, complaints, and requests efficiently and courteously Coordinate with housekeeping and other departments to ensure guest satisfaction Maintain front desk appearance and accurate records Upsell hotel amenities such as spa services, restaurant packages, and room upgrades Ensure guest satisfaction and aim to receive positive reviews and feedback Share local recommendations and assist with concierge services Represent the hotel brand and values in every interaction Job Types: Full-time, Permanent Pay: From ₹12,000.00 per month Benefits: Food provided Ability to commute/relocate: Panaji, Goa: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Language: English (Preferred) Work Location: In person

Having excellent experience in: - Front office Operations – Different type of Hotels, Reservation Procedures, Guest Tracking Hospitality Software’s – Fidelio / Opera F&B Service, Banquets, Dining Etiquettes, Table Manners and Table layout Housekeeping Operations Basics of French Language and terms used Different types of Menu F&B Production, Menu Planning, Alcoholic and Non Alcoholic Beverages Various types of cutlery Room servicing and different type of rooms Roles and Responsibilities Having excellent experience in: - Front office Operations – Different type of Hotels, Reservation Procedures, Guest Tracking Hospitality Software’s – Fidelio / Opera F&B Service, Banquets, Dining Etiquettes, Table Manners and Table layout Housekeeping Operations Basics of French Language and terms used Different types of Menu F&B Production, Menu Planning, Alcoholic and Non Alcoholic Beverages Various types of cutlery Room servicing and different type of rooms

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Executive Sous Chef With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What ll I be doing? As the ecutive Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Have an open-minded approach to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Attend communication meetings and ensure that all assigned team members receive this communication. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate. 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Assist in preparing ingredients (washing, peeling, chopping) for daily meals Maintain cleanliness of kitchen areas, utensils, and equipment Support cooks during peak hours with basic tasks like plating and garnishing Occasionally assist with packing take-out orders or serving food Ensure compliance with food safety and sanitation standards Prior experience in a kitchen or food service setting preferred Basic understanding of food safety and hygiene practices Ability to follow instructions and work efficiently under pressure Physical stamina to stand for long hours and lift kitchen supplies Worked in Chinese or North Indian restaurant Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹15,000.00 per month Benefits: Food provided Experience: Chinese/ North Indian: 1 year (Preferred) Expected Start Date: 31/07/2025

Maintaining Cost of Goods sold as per the defined budgets. Being present in the customer areas during shift hours to meet the patrons, assist and address their concerns Conducting training's and certifications for all the team Required Candidate profile Ensuring all the inventory processes are followed in managing the consumable and non-consumable items Ensuring delivery of training's as per the plan from all the stakeholders including self. Perks and benefits Best in the Industry

Overseeing restaurant staff performance, ensuring quality dining Coordinating communication between front of the house and back of the house staff Preparing shift schedules and ensuring staff adheres to these Addressing and resolving customer complaints quickly and professionally Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations Checking in on dining customers to enquire about food quality and service Monitoring inventory and ensuring that all supplies needed are available Tracking daily costs and revenues Maintaining a clean dining area and overseeing general restaurant cleanliness Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines Implementing and enforcing restaurant policies and procedures Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Life insurance Provident Fund Experience: Floor Supervising: 2 years (Preferred) Work Location: In person

Experince 2 to 4 years.Worked in a restaurant or cafe preparation and cooking of Chinese cuisine. Ensure high standards of food quality and presentation. Maintain cleanliness and organization of the kitchen. Follow recipes and instructions from senior chefs. Monitor and manage stock levels of ingredients. Comply with food safety and hygiene regulations. Work efficiently in a fast-paced environment. Job Type: Full-time Pay: ₹19,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Work Location: In person

Satisfaction food service to customer, manage restauarant and staff. Job Type: Part-time Pay: ₹9,000.00 - ₹10,000.00 per month Expected hours: 35 per week Benefits: Food provided Work Location: In person

Job Title: Captain Location: Bandra Department: Food & Beverage Employment Type: Full-Time Job Overview: We are seeking a dedicated and experienced candidate to join our esteemed hotel team. The Candidate will oversee the dining experience in our restaurant and ensure that all guests receive exceptional service. This role requires strong leadership skills, a keen eye for detail, and a passion for delivering outstanding hospitality. Key Responsibilities: Greet and welcome guests in a warm and professional manner. Supervise, train, and mentor staff including servers and junior captains to uphold service standards. Oversee the daily operations of the restaurant, ensuring smooth service and adherence to established standards. Promote menu items and specials to enhance guest experiences and drive sales. Assist in monitoring and managing inventory levels for dining materials and supplies. Qualifications: Graduate Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Schedule: Day shift Work Location: In person

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Team Member REPORTS TO : Shift Manager / Captain /Asst. Restaurant Manager / Restaurant Manager / Restaurant /General manager / Sr. Manager / Manager – Operations /General Manager – Operations _____________________________________________________________________________ JOB SUMMARY Under the general guidance and supervision of the Shift Manager / Asst. Restaurant Manager / Restaurant Manager / Restaurant General manager and in accordance with the set policies and procedures of the Company, he/she is responsible for carrying out the basic activities of the Restaurants / Outlets FUNCTIONAL DUTIES AND RESPONSIBILITIES: · To report for duty punctually well-groomed and wearing the correct uniforms at all times · To serve food and beverage according to prescribed norms. · To do side duties as assigned on a daily basis by Shift Manager/Assistant Manager/Captain · To provide a courteous and professional service always. · To coordinate well with other colleagues in restaurant to ensure a good working relationship is maintained. · To maintain a high standard of personal appearance and hygiene at all times. · To carry out any other reasonable duties and responsibilities assigned. · To provide service and support to the customers visiting restaurants. · Attends to guests and takes orders · Offers information and suggestions about the menu. · Prepares checks and collect payment Job Types: Full-time, Permanent, Fresher Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Work Location: In person

A service captain is responsible for managing the dining experience in a restaurant . They greet customers, take orders, and ensure food is delivered on time. They also train and supervise servers, handle customer complaints, and oversee restaurant operations. Key Responsibilities Oversee front-of-house F&B operations: Ensure seamless daily functioning of all food and beverage outlets, including guest interaction, reservations, seating, and service delivery. Guest-centric approach: Greet guests upon arrival, manage guest seating and inquiries, uphold high service standards, and resolve complaints professionally to ensure positive dining experiences. Team supervision and training: Lead and mentor service staff (waiters, juniors), manage schedules and rosters, and maintain SOP compliance. Cost control and inventory: Monitor inventories, support cost-control measures, ensure side-station ready, and maintain quality standards throughout service. Upselling & menu planning: Recommend F&B service standards, support menu planning, promote promotions or upsell beverages and specials to guests. Job Type: Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Provident Fund Experience: Service Captain: 1 year (Preferred) Language: English (Preferred) Location: Ooty, Tamil Nadu (Preferred) Work Location: In person

Leadership and Supervision: Captains lead and manage teams, whether it's a ship's crew, restaurant staff, or other personnel. Safety and Security: Ensuring the safety of passengers, crew, and property is paramount, requiring adherence to regulations and procedures. Operations Management: This includes tasks like navigating vessels, managing dining room operations, or overseeing food and beverage service. Customer Service: Captains often interact with customers, addressing concerns, and ensuring a positive experience. Maintenance and Repair: Depending on the context, captains may be responsible for maintaining equipment, vessels, or other operational assets. Problem Solving: Captains must be able to assess situations and make quick decisions to resolve issues that may arise. Compliance: Adhering to relevant laws, regulations, and company policies is crucial. Training and Mentoring: Captains may be involved in training new staff members and mentoring junior personnel. Job Type: Full-time Pay: ₹10,559.72 - ₹21,000.00 per month Benefits: Food provided Provident Fund Work Location: In person