698 Restaurant Jobs - Page 22

Manage your budget well and avoid fluctuations, Create a financial plan to control your spending. Setting and achieving sales and profit targets. To satisfy our customers. Review hotel progress daily and submit weekly reports to the reporting office

Recruiting, supervising staff, planning menus, ensuring compliance with licensing promoting and marketing, overseeing stock levels producing staff, handling customer, hygiene, and health and safety legislation/guidelines,agreeing and managing budgets

Responsibilities: Customer Experience: Implement and follow food & beverage SOPs. Monitor food ratings and minimize dispatch errors. Conduct regular food testing for quality and safety. Ensure 100% product availability and audit compliance. Follow up on order pickup delays and maintain shelf-life standards. Financial Management: Achieve financial targets and control costs. Maintain inventory, GRN process, and daily reports. Optimize labor, forecast sales, and manage expenses. Ensure proper utility payments and MIS reporting. Brand & Marketing: Plan and execute Local Store Marketing (LSM) activities. Drive initiatives to increase customer orders. People Management: Train and mentor team members for growth. Conduct daily briefings and employee engagement activities. Ensure hygiene, retention, and performance recognition. Process & Compliance: Follow and implement brand SOPs at the unit level. Drive operational efficiency and service excellence. Qualifications: Bachelors degree in Hospitality or related field preferred. Experience in restaurant management or a similar role. Strong leadership, communication, and problem-solving skills. Knowledge of financial and inventory management. Ability to work in a fast-paced environment with flexible shifts.

SUMMARY Job Title: Breakfast Cook Location: New Zealand Employment Type: Full-Time Our client, a prestigious resort in New Zealand, is currently in search of a skilled and dependable Breakfast Cook to become part of their team. The role primarily revolves around overseeing the preparation and delivery of breakfast items, ensuring top-notch food quality and providing exceptional guest satisfaction. Key Duties: Execute the preparation and cooking of breakfast items according to standard recipes and guest specifications. Arrange and manage the kitchen for breakfast service. Uphold food quality, presentation, and portion control standards. Guarantee food safety and cleanliness throughout the service. Aid in kitchen clean-up and preparation for the following day. Requirements: Previous experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound understanding of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Additional Information: Exceptional communication skills are essential. Prior experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: Excellent communication skills Experience in hotel/resort settings preferred Ability to work early mornings, weekends, and holidays

Responsibilities: * Maintain high standards of food quality & safety * Collaborate with kitchen team on menu planning & inventory management * Prepare meals using cooking techniques & ingredients Annual bonus

Designation - Waiter Qualification - Diploma / B.sc Hotel management Experience - 0 to 5 years Location - Dubai Salary - 1500 AED to 2000 AED Free Food, Accommodation,Transport Visa Type - Direct Employment Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo-2 4.Educational document photocopy contact HR - 7200189717 Perks and benefits Free Food and Accommodation.

-Trained in HRM& HRD -Developed in all sorts of skills. -Building Confidence, Lifestyle & Interpersonal skills. -Negotiation Skills. -Presentation Skills -Leading a team of 15-20 Individuals. (NO TARGETS) HR FALGUNI 7728803189 (CALL) Required Candidate profile *Graduates & post Graduates *Dynamic & Hardworking *Ambitious & Positive Thinker * Immediate Starters *Excellent Communication and Inter personnel Skills * Freshers in Jaipur *Learners Mentality

•Drive supplier acquisition & business growth via corporate events. •Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • The preferred candidates would be from hard core B2B / Hospitality/Corporate hotels/Corporate Cafeteria /Supply/vendor development with great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

Assist in the preparation of ingredients and the cooking of food as directed by the CDP Ensure that food is prepared and presented according to the restaurant's quality standards Handle and prepare food items under supervision Need to Handle Banquet

We are seeking a dedicated and passionate Commis to join our Malgudi team specializing in South Indian cuisine. As an South Indian Commi, you will play a vital role in the kitchen, assisting in the preparation, cooking, and presentation of authentic South Indian dishes. Your enthusiasm for South Indian cuisine and willingness to learn will contribute to creating a memorable dining experience for our valued customers. Key Responsibilities : • Prepare and cook traditional South Indian dishes such as idli, dosa, sambhar, vada, rasam, pongal , and various chutneys. • Ensure the authenticity and consistency of flavor and presentation in all dishes. • Assist in the preparation and grinding of batter, dough, and spice blends. • Operate traditional South Indian cooking equipment such as dosa tawa, idli steamers , and wet grinders . • Maintain cleanliness and hygiene standards in the kitchen and follow food safety protocols. • Work closely with senior chefs to ensure efficient kitchen operations and timely food preparation. • Assist in inventory management and stock rotation of kitchen ingredients. Key Skills & Requirements : • Proven experience in preparing South Indian cuisine. • Deep knowledge of South Indian spices and ingredients like curry leaves, mustard seeds, tamarind, coconut . • Familiarity with regional variations of South Indian dishes. • Strong understanding of food safety and hygiene standards. • Ability to work in a high-pressure, fast-paced kitchen environment. • Excellent time-management and multitasking skills. • Ability to work effectively in a team and take direction from senior chefs. Qualifications : • Culinary degree or relevant experience in South Indian cuisine. • Previous experience in a South Indian restaurant or kitchen is preferred.

CDP/DCDP/Commie & Outlet Incharge, Restaurant Captain & Steward Job Title: Commis Chef - Multi-Cuisine Location: Hyderabad 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. Position: Chef de Partie (CDP) - Multi Cuisine Department: Kitchen Job Summary: As a Chef de Partie (CDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Interested candidates share your updated resume - hrd8.pawf@gmail.com

• To ensure the smooth operation of the given area (resource management, timely operation execution, client coordination etc). • Tracking & managing on ground operations of site in the given area. • Resolving on ground situations & conflicts. Required Candidate profile • BHM / BHMCT/DHM/Relevant degree. • Should be from F&B industry. • 5-8 yrs experience as Area operation. • Computer proficiency. • Regional language proficiency is a plus. • Urgent joiners only.

• To ensure the smooth operation of the given area (resource management, timely operation execution, client coordination etc). • Tracking & managing on ground operations of site in the given area. • Resolving on ground situations & conflicts. Required Candidate profile • BHM / BHMCT/DHM/Relevant degree. • Should be from F&B industry. • 5-8 yrs experience as Area operation. • Computer proficiency. • Regional language proficiency is a plus. • Urgent joiners only.

F2F Interview on 1st April 2025, Tuesday at Bangalore location Preferred candidate profile 6 months+ yrs of Experience Male/Female BHM, IHM, DHM/Degree Perks and benefits 1 to 4.5 LPA CTC (15 to 30K Take home) Note: Mandatory should attend the F2F Interview on Tuesday Contact: shobhabvots@gmail.com 7406374449

Role & responsibilities Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. • Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. • Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. • Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. • Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. • Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. • Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant. • Assist the Restaurant General Manager in implementing restaurant training progr Preferred candidate profile Perks and benefits

Responsibilities: Manage inventory & costs Ensure customer satisfaction Oversee operations & staff Maintain cleanliness & safety standards Meet sales targets

Job description Experience : 1 - 5 years Roles & Responsibilities : Business Development for Nestle Professional Responsible for B2B sales Identifying prospects, sharing proposal and quotation for vending machine with them Continuous follow-up, Arranging demo, co-ordinating with distributor Negotiating and converting the prospect Consumer Behavior Analysis for coffee-tea vending solution o Consumer satisfaction level (Employees) o Consumer expectation (Corporate) Competitor Analysis for other brands Nestle is committed to providing equal opportunities without any discrimination on the grounds of age, color, disability, origin, nationality, religion, race, gender, or sexual orientation. We are an equal opportunity employer, and we value diversity at our company. For any reasonable accommodation in the recruitment process for persons with disabilities, kindly reach out to your recruiter. Reasonable accommodation includes any appropriate modifications to ensure that persons with disabilities are provided an equal platform in the recruitment process.

Role & responsibilities The Manager at Subway assists in overseeing the daily operations of the restaurant to ensure efficient and high-quality service. This role involves supervising and supporting the restaurant team, maintaining cleanliness and hygiene standards, and contributing to the achievement of sales and customer service goals. Assists Profit and Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions. Restaurant Manager is the in charge of a designated restaurant. Responsible for controlling day-to-day operations by scheduling labor, ordering food supplies and developing the restaurant team. Operate within standard operating procedures (SOPs). Team Training Preferred candidate profile Customer Satisfaction with best best product - Inventory Control - Revenue Management - Team Building/Leadership - Conflict Resolution - Budgeting - Candidates must have working experience in Restaurant & Hotel. Proven work experience as a Manager. Maintaining the restaurant's revenue, profitability and quality goals. Strong leadership, motivational and people skills. Candidate from QSR & Fast Food Preferred Hotel Management Graduate Perks and benefits 2.75 Lakhs to 3.25 Lakhs

-Greet guests, take orders, and serve food and beverages promptly - Work closely with the kitchen and bar staff to ensure smooth service -Maintain cleanliness of tables, dining areas, and service stations -Menu Knowledge -Billing and Transaction Free meal House rent allowance Over time allowance Food allowance

Effectively manage the restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team * Not above 35 years of age

Role & responsibilities Team Leadership: Supervise and manage staff performance. Customer Service: Ensure exceptional guest experience. Operations Management: Oversee daily club operations. Event Coordination: Plan and execute private events and parties. Sales & Revenue: Drive sales through upselling and promotions Inventory Control: Manage stock levels and ordering. Problem-Solving: Handle guest complaints and operational issues efficiently. Financial Oversight: Manage budgets, control costs, and track profitability. Compliance & Safety: Ensure adherence to health, safety, and licensing regulations.

Financial: Supervise an individual outlet. Maximize Caf sales performance and drive profits. Sales forecasting and apportioning targets across teams. Asset & Equipment maintenance. Assuring the Timely & Accurate indent is placed for the caf. Wastage control measures. Ensuring the compliance of the SOPs on cash & all the tenders. Timely forecast of the stock in order to ensure the smooth operation of the cafe. Learning & Development Management: Retention of manpower. Motivating the team to ensure the sales target is met. Briefing the team on a daily basis to ensure the team understands the importance SOPs Ensure the team is groomed to move to the next level. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the caf is done on time (Sales Reports/ Caf Registers). Ensuring the Quality Audits done on day to day basis. Implementation of SOPs. Efficient utilization of the manpower by means of effective charting out of the duty roster. Integrity, cost controls and Waste Management. Ensuring 90% score in the Management Visit Report. Customer orientation: Ensure all the Customer complaints are resolved. Analysis of Customer database complaints & drive the footfall in the cafes. Ensuring the SOPs are followed by the team in the caf to drive customer focus. Ensuring the Training norms is met. Ensuring 90% score in the Management Visit Report.

• Assist in managing daily restaurant operations, including staffing, inventory, and service standards. • Supervise and train staff to ensure high-quality service. • • Ensure compliance with health and safety regulations. Please call-9810174837 .

Responsibilities: Maintain clean kitchen environment Prepare meals from recipes Collaborate with team on menu planning & inventory management Ensure food safety standards Manage kitchen operations Training will be provided. Annual bonus

5 Star Hotel requires various staff CDP /Rest Mgr / Waiter / Commi / DCDP Bartender Room attendant and other staff Interview in Kolkata Shortly Call or wa 9073304030 / 9330812348 / 9674678007