1982 Restaurant Jobs - Page 2

Additional Information Job Number 25125087 Job Category Food and Beverage & Culinary Location Courtyard Goa Colva, Colva Beach Road, Goa, Goa, India, 403708 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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.

Job Summary: The Restaurant Captain supervises dining floor operations and staff to ensure efficient service and a pleasant dining experience for guests. Key Responsibilities: Allocate tables and manage guest seating. Assign daily duties to stewards and service staff. Take orders and coordinate with the kitchen for timely service. Handle guest queries and resolve service complaints. Ensure cleanliness of restaurant area and adherence to service standards. Assist in billing and closing of guest checks. Train new joiners in service SOPs and etiquette. Maintain coordination with the kitchen and bar for smooth operation. Requirements: 2–4 years of experience in hotel/resort F&B service. Good knowledge of food and beverages. Customer-first attitude with strong communication skills. Familiarity with restaurant POS systems. Ability to handle VIP guests and special requests. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus

We are looking for a reliable and friendly Cashier to manage billing operations at our restaurant. The ideal candidate will handle customer payments, manage the cash register/POS system, and provide excellent service to guests during check-in and checkout. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Paid time off Work Location: In person

Hiring Experienced Restaurant Captains For The Grillax Vyttila Outlet Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person

Key Responsibilities: Greet customers promptly and courteously as they arrive. Present menus, answer questions, and make recommendations based on customer preferences. Take accurate food and beverage orders and relay them to the kitchen and bar. Serve food and drinks in a timely and efficient manner. Check on guests to ensure satisfaction and promptly address any concerns. Clear tables and reset them for the next guests. Maintain cleanliness and hygiene standards in the dining area. Follow the restaurant’s sequence of service standards. Upsell specials, beverages, and desserts to enhance customer experience and increase sales. Handle billing and payment processes accurately. Coordinate with kitchen and pantry staff for timely service. Follow all safety and sanitation policies when handling food and beverage. Support team members during busy shifts or events. Adhere to uniform and grooming standards. Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Paid time off Schedule: Fixed shift Supplemental Pay: Performance bonus Experience: total work: 1 year (Required) Work Location: In person

About Us Puka Smokehouse specialises in premium smoked beef brisket, smoked chicken, and house-made BBQ dishes in a lively, fast-paced kitchen environment. Role Overview As Chef de Partie, you will manage a specific kitchen station—such as smoked meats, grills, or sides—taking responsibility for prep, cooking, plating, and maintaining high culinary standards. Key Responsibilities Lead and manage your designated section (e.g., brisket smoker, chicken grill), executing Puka Smokehouse recipes to precise standards Prepare and cook menu items—smoked chicken, beef brisket, sides—with creative flair and consistency Set up your station before service and restock during downtime to ensure seamless operation Plate dishes attractively and ensure presentation aligns with restaurant style Monitor inventory levels, assist with ordering, and manage waste to optimise cost control Train, mentor, and supervise junior staff and commis chefs, fostering professional growth Uphold kitchen hygiene and food safety standards (local regulations, HACCP) at all times Support sous chef and head chef in menu development, specials, and workflow improvements Requirements At least 1-2 years of experience working as a Chef de Partie or in a similar station role in a busy kitchen Proven skills in smoked meats, especially brisket and chicken, or comparable techniques Familiarity with Indian cuisine or BBQ-style cooking is a plus Culinary diploma or apprenticeship diploma preferred, but practical experience is valued more Excellent communication skills and ability to work under pressure in a fast-paced setting Strong organisational skills, attention to detail, and knowledge of food cost control Team-oriented, capable of guiding junior staff and maintaining kitchen morale Benefits & Perks (Based on comparable local roles and industry norms—subject to Puka Smokehouse’s policies) Competitive salary (industry standard rates for Kozhikode kitchens) Staff meals Accomodation Professional growth, training, and potential advancement to Sous Chef Structured work shifts with Wednesday week off Why Join Puka Smokehouse? This role offers the chance to specialise in smoking techniques, enhance your grill and meat-cookery skills, and help shape a growing regional brand. You’ll work closely with experienced chefs and contribute to menu creativity and kitchen excellence. Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹24,000.00 per month Benefits: Food provided Paid sick time Schedule: Evening shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking a highly organized and detail-oriented Stewarding Executive to join our team in Jaipur, India. As a key member of our hospitality organization, you will be responsible for overseeing all aspects of kitchen stewarding operations, ensuring the highest standards of cleanliness, hygiene, and efficiency. Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel. Ensure all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules. Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain required documentation. Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules. Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities. Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments. Qualifications Secondary / High school education will be an advantage Minimum 2 years of relevant experience in a similar capacity Ability to speak other languages and basic understanding of local languages will be an advantage Service oriented with an eye for details Ability to work well in stressful & high-pressure situations Maintain a clean and neat appearance at all times Additional Information Service oriented with an eye for details. Ability to work effectively and contribute in a team. Self-motivated and energetic.

1. andoor Operations: Prepare and cook a variety of dishes using the tandoor oven, ensuring consistent quality and presentation. 2. Menu Preparation: Prepare traditional Indian dishes, such as naan bread, tandoori chicken, and other specialties. 3. Food Safety and Hygiene: Maintain high standards of food safety, hygiene, and kitchen cleanliness. 4. Collaboration: Work with other kitchen staff to ensure seamless service and efficient food preparation. 5. Quality Control: Ensure that all dishes meet the restaurant's quality standards. Job Type: Full-time Pay: ₹15,108.59 - ₹20,000.00 per month Work Location: In person Application Deadline: 07/08/2025

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking a highly organized and detail-oriented Stewarding Executive to join our team in Jaipur, India. As a key member of our hospitality organization, you will be responsible for overseeing all aspects of kitchen stewarding operations, ensuring the highest standards of cleanliness, hygiene, and efficiency. Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel. Ensure all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules. Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain required documentation. Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules. Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities. Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments. Qualifications Secondary / High school education will be an advantage Minimum 2 years of relevant experience in a similar capacity Ability to speak other languages and basic understanding of local languages will be an advantage Service oriented with an eye for details Ability to work well in stressful & high-pressure situations Maintain a clean and neat appearance at all times Additional Information Service oriented with an eye for details. Ability to work effectively and contribute in a team. Self-motivated and energetic.

Executive Chef – Job Description We are seeking a highly skilled and professional Executive Chef with proven expertise in managing large-scale kitchen operations. The ideal candidate must have a deep understanding of culinary techniques, kitchen management, and cost control, with the ability to consistently deliver exceptional food quality and taste. Key Responsibilities: Oversee all kitchen operations and ensure smooth and efficient functioning of the culinary team. Maintain food cost below 28% without compromising on quality or portion standards. Ensure consistency in taste and presentation across all dishes. Uphold the highest standards of food hygiene, safety, and cleanliness as per FSSAI norms. Monitor and maintain refrigerator and freezer temperature logs daily, and report accordingly. Maintain kitchen discipline, staff hygiene, and grooming standards. Lead and train a professional kitchen team, ensuring adherence to SOPs and restaurant standards. Handle high-volume service efficiently, with the capability to manage a 180-seat restaurant during peak hours. Implement and maintain quality control measures at all levels of kitchen production. Maintain strong control over staff and coordinate with service team to ensure guest satisfaction. Address and resolve guest complaints or feedback professionally and promptly. Innovate and update menu offerings while ensuring core item consistency. Ensure proper inventory management and reduce wastage. Requirements: Minimum 10-15 years of experience in culinary management, with at least 7 years as Executive Chef or Head Chef in a high-volume setup. Strong leadership and team management skills. Ability to work under pressure and manage busy service times effectively. Excellent knowledge of food costing, kitchen planning, and HACCP standards. . Salary: ₹60,000 – ₹80,000 (Best in Industry) . High level of professionalism, integrity, and attention to detail. Job Type: Full-time Pay: ₹60,000.00 - ₹80,000.00 per month Schedule: Day shift Work Location: In person

Responsibilities: Assisting customers in locating suitable dining tables. Setting tables with clean linen, napkins, and tableware as well as condiments. Removing dirty tableware from dining tables and taking them to the kitchen to be washed. Ensuring that the server stations are adequately stocked with tableware, napkins, and condiments. Assisting the wait staff in delivering meal items to patrons as needed. Assisting the wait staff in processing patrons' payments. Performing clean-up duties, which involves occasionally sweeping, mopping, and vacuuming floors as well as polishing counters and fixtures. Answering customers' questions regarding meal ingredients and preparation. Notifying the manager of low or depleted restaurant supplies. Qualifications and skills: High school diploma or GED. Proven experience working in the foodservice industry. Sound knowledge of proper food handling procedures. The ability to stand for extended periods. Strong problem-solving skills. Excellent organizational and time management skills. Effective communication skills. Exceptional customer service skills. If you think you can work in our fast-paced work environment, then send in your application now. We will love to onboard you soon. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Work Location: In person

Greeting guests as they enter, and putting them on a waiting list as necessary. Providing guests with menus and answering any initial questions. Seating guests at tables or in waiting areas. Assigning guests to tables they prefer, while keeping table rotation in mind so that servers receive the right number of customers. Engaging with guests to ensure they're happy with food and service. Responding to complaints and helping to resolve them. Answering phone calls, taking reservations and answering questions. A knowledge of the menu. Helping out with other positions in the restaurant as needed. Providing great customer service Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Education: Secondary(10th Pass) (Preferred) Experience: Guest relations: 1 year (Preferred) Guest services: 1 year (Preferred) Work Location: In person

Cafe-21, a bustling restaurant offering both dine-in and online food order/delivery, is looking for a talented and enthusiastic Digital Marketing Executive to join our team. If you have a passion for social media, a knack for crafting engaging content, and a desire to help a growing business thrive, we want to hear from you! Responsibilities: Develop, implement, and manage our social media strategy, primarily focusing on Facebook and Instagram. Create and optimize paid advertising campaigns on Facebook and Instagram to drive customer engagement, online orders, and foot traffic. Design and schedule daily organic posts across our social media platforms to maintain an active and engaging online presence. Monitor social media trends, tools, and applications and apply that knowledge to enhance our digital marketing efforts. Engage with our online community, respond to comments and messages, and foster positive customer relationships. Collaborate with the Graphics Designer to ensure brand consistency and visually appealing content. Track and analyze social media performance metrics and provide regular reports on campaign effectiveness. Assist with other general marketing tasks as needed. Requirements: 6 months to 2 years of proven experience in digital marketing, with a strong focus on Facebook and Instagram advertising and content creation. Demonstrable experience managing business social media accounts. Solid understanding of social media KPIs and web analytics. Excellent written and verbal communication skills. Ability to work independently and as part of a team in a fast-paced environment. A passion for food and the restaurant industry is a plus! Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Language: English (Preferred) Work Location: In person

F&B Executive (Bar) 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. The Outlet Supervisor is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton. What will I be doing? As the Outlet Supervisor, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. In consultation with the Manager, agree and implement actions to make improvements to customer service. Complete the checklist in product knowledge. Make suggestions on the menu that might suit guests of different nationalities. Familiarize with menu items of all other outlets to recommend guests to other outlets. Confidently know the opening hours of all restaurants and hotel outlets. Able to recommend other restaurants and city attractions to hotel guests. Actively check team members’ product knowledge on each shift. Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day. Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone. Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager. Ensure that all team members are briefed for the details of the shift ahead. Complete the checklist on preparing the restaurant for service. Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself. Escort guests to a table and ask if they would prefer a smoking or non-smoking table. Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager. Ensure that all service procedures are carried out to the standards required. Make sure that all areas are cleaned and maintained in accordance with operating procedure. Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals. Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost. Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’. Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence. Provide leadership and direction for all team members while on duty by offering professional skills and leading by example. Ensure that the shift is reviewed, handovers and briefings are carried out. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? An Outlet Supervisor 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: 2-4 years managerial position in a 4 / 5-star category hotel. Good English skills, both verbal and written to meet business needs. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership and training skills. Outgoing personality and willing to work for long hours. 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!

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control of non food purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items. To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. Assist the Finance Manager for all the reports Any matter which may effect the interests of Novotel Kolkata Hotel & Residences should be brought to the attention of the Management. Additional Information Ensure to perform the various activities like menu costing, menu pricing and introducing or changing of menus according to the Food and Beverage Department’s requirements. Prepare monthly listing of slow moving and obsolete items and recommend further action

Job Title: Restaurant Cashier Department: Food & Beverage Service Location: Le Pondy, Joy’s The Beach Resort Pvt. Ltd., Puducherry Reports To: Restaurant Manager / F&B Manager Job Purpose: The Restaurant Cashier is responsible for handling guest billing transactions accurately and efficiently. The role ensures smooth payment processes while providing courteous service to enhance the overall guest dining experience. Key Responsibilities: Billing & Transactions Operate the POS (Point of Sale) system to process cash, credit/debit card, and digital wallet payments. Ensure correct pricing is entered and issue accurate bills and receipts . Handle returns, voids, discounts, and adjustments as per management approvals. Cash Handling Maintain float cash and ensure the cash register is balanced at the start and end of shifts. Reconcile daily sales reports and submit cash collections to accounts or duty manager. Guest Service Greet and thank guests courteously at the billing counter. Handle guest inquiries or minor disputes regarding billing with a service-oriented approach. Coordinate with service staff to ensure guest billing requirements (split bills, advance payments, etc.) are handled smoothly. Record Keeping & Reporting Maintain daily transaction logs and ensure documentation accuracy for audits. Prepare and submit end-of-day sales summaries to F&B Control and Accounts Departments. POS & System Knowledge Ensure POS system is updated with the correct menu items, pricing, and applicable taxes. Report any system issues or discrepancies to IT/F&B Control for immediate resolution. Team Coordination Work in close coordination with Restaurant Captains, Stewards, and Kitchen Order Takers . Maintain good communication with F&B Control for inventory and billing processes. Desired Candidate Profile: Educational Qualification : 12th Pass / Diploma in Hotel Management / Graduate/B.com. Experience : Minimum 1–2 years experience as a cashier in a restaurant or hospitality environment. Skills Required : Proficiency in operating POS billing systems . Strong numeracy and accuracy in cash handling. Basic knowledge of GST and billing procedures. Good communication and customer service skills. Ability to work under pressure during busy operations. Language Proficiency : English, Tamil (knowledge of Hindi is an advantage). Work Environment & Shifts: Rotational Shifts (including weekends and public holidays). Uniform and grooming standards to be strictly maintained as per resort policy. Job Type: Full-time Pay: ₹15,000.00 - ₹19,000.00 per month Benefits: Food provided Work Location: In person

Job Opening: South Indian DCDP (Demi Chef de Partie) – MG Road Branch, NChef (Multi-Cuisine Restaurant) Location: MG Road, Bangalore Restaurant: NChef, Brigade Road (Multi-Cuisine) We are urgently hiring a well-experienced South Indian DCDP for our MG Road branch . Requirements: Must have strong experience in Kerala Meals , Kerala Biryani , and Kerala à la carte dishes Preference for candidates from Kerala or Tamil Nadu Immediate joiners preferred Benefits: Food and accommodation provided by the company Opportunity to work in a reputable, fast-growing restaurant brand Apply Now Send your updated resume to: 8606348038 (WhatsApp only) Job Type: Full-time Pay: ₹28,000.00 - ₹34,000.00 per month Benefits: Paid time off Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Work Location: In person

The Food and Beverage Controls Executive is responsible for monitoring, analyzing, and managing the cost and usage of food and beverage products. This role ensures that proper inventory levels are maintained, wastage is minimized, and revenue is maximized through accurate cost control procedures and reporting systems. Key Responsibilities: Inventory Management : Conduct regular stock counts of all food and beverage items. Monitor inventory levels and coordinate with procurement and kitchen teams. Ensure proper storage and issuing procedures are followed. Cost Control: Analyze consumption patterns and wastage. Prepare and analyze daily/weekly/monthly cost reports. Recommend strategies for reducing cost without compromising quality. Systems & Reporting: Maintain accurate records in POS and inventory software. Reconcile POS sales reports with consumption reports. Prepare variance analysis between actual and theoretical cost. Purchasing Support: Assist in verifying invoices and purchase orders. Ensure compliance with approved suppliers and pricing. Monitor delivery quality and adherence to order specs. Compliance & Audits: Ensure that F&B operations follow hygiene and safety standards. Support internal and external audits with accurate data and documentation. Qualifications and Skills: Bachelor’s degree in Hotel Management or related field. 2–4 years of experience in F&B cost control or inventory management. Strong knowledge of F&B operations and inventory systems (e.g., Material Control). Good analytical and numerical skills. Proficient in MS Excel and other reporting tools. Attention to detail and high level of integrity. Work Environment: Based in a restaurant chain office or kitchen. Will involve coordination with kitchen, purchasing, finance, and service teams. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Work Location: In person

We are hiring a Restaurant captain for our Hotel. Need minimum 5 years of experience. 10 Hours duty Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Ability to commute/relocate: Thrissur, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Experience: total work: 8 years (Preferred) Work Location: In person Application Deadline: 25/07/2023 Expected Start Date: 10/08/2025

Hiring Experienced Restaurant Captains For The Grillax Perumbavoor Outlet Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Work Location: In person

We are looking for a reliable and friendly Cashier to manage billing operations at our restaurant. The ideal candidate will handle customer payments, manage the cash register/POS system, and provide excellent service to guests during check-in and checkout. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Benefits: Food provided Paid time off Work Location: In person

well experienced and best taste giving masters for tandoori, chinese starters, biryani and all the andhra style dishes for my bar and restaurant Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Experience: 10 key typing: 10 years (Required) Language: Telugu, hindi (Required) Location: Narasaraopet, Andhra Pradesh (Required) Work Location: In person Expected Start Date: 01/09/2025

WE’RE HIRING – STORE KEEPER WANTED! Street Arabiya – Ganapathy, Coimbatore Are you experienced in restaurant inventory management? Join our growing team at Street Arabiya, one of Coimbatore’s favorite food destinations! Position: Store Keeper Timings: 11:00 AM to 11:00 PM Location: Street Arabiya, Ganapathy Attractive Salary + Benefits * Competitive pay based on experience * Monthly performance bonuses * Friendly and professional work environment What We’re Looking For: * Prior experience or knowledge in restaurant/kitchen inventory * Ability to manage stock, place orders, and keep things organized * Honest, punctual, and responsible attitude * Basic computer or record-keeping skills a plus To Apply: Call or WhatsApp us at +9199524 53499 Limited openings – Apply now and be a part of the Street Arabiya family! Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Internet reimbursement Schedule: Day shift Evening shift Fixed shift Weekend availability Work Location: In person Expected Start Date: 15/08/2025

Must be 3 yers experience and fluvent in laungage Job Type: Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Schedule: Day shift Rotational shift Work Location: In person

About Us SandalMist Resort and Spa is one of the finest resorts in Kasaragod, Kerala, known for its serene ambiance, premium facilities, and exceptional hospitality. We take pride in offering our guests a clean, hygienic, and welcoming environment, and are looking for a passionate professional to help us maintain our high standards. Job Description We are seeking a friendly and attentive Restaurant Server to provide an exceptional dining experience for our guests. The ideal candidate will have a passion for hospitality, strong communication skills, and the ability to work efficiently in a fast-paced environment. Key Responsibilities: Greet guests warmly and escort them to their tables. Present menus and provide detailed information on dishes and daily specials. Set up tables with linens, silverware, and glassware prior to service. Offer personalized menu recommendations when requested. Accurately take food and beverage orders using POS ordering systems. Communicate order details clearly to kitchen and bar staff. Serve food and beverages promptly and professionally. Ensure tables are properly arranged and maintain a clean and organized dining area. Present checks, process payments, and return change or receipts as needed. Clear used plates, glasses, and utensils, and transport them to the kitchen for cleaning. Comply with all health and safety regulations. Deliver outstanding service to ensure a positive guest experience and encourage return visits. What We Offer Competitive salary Supportive and professional work culture Opportunity to grow with one of the most loved resorts in North Kerala Job Types: Full-time, Permanent Pay: ₹13,500.00 - ₹20,000.00 per month Work Location: In person