2072 Restaurant Jobs - Page 26

Job Summary: The Demi Chef de Partie – Chinese Cuisine is responsible for managing a specific section of the Chinese kitchen and assisting the Chef de Partie in preparing high-quality dishes. This role requires strong culinary skills in traditional and modern Chinese cooking techniques, attention to detail, and the ability to supervise junior staff. The DCDP ensures consistency in taste, presentation, and hygiene standards. Key Responsibilities: Assist the Chef de Partie in running the Chinese section (wok, dim sum, noodles, rice, etc.). Prepare and cook authentic Chinese dishes as per restaurant standards. Supervise and train junior kitchen staff (Commis) in food preparation and cleanliness. Ensure all mise en place is ready before service begins. Maintain the quality, consistency, and presentation of food coming from your section. Control portion sizes and minimize food waste. Ensure kitchen equipment in your section is maintained and used safely. Monitor inventory levels for Chinese ingredients and assist in stock rotation. Follow food safety and hygiene standards (HACCP or local guidelines). Report any maintenance or food quality issues to the Chef de Partie or Sous Chef. Work collaboratively with the kitchen brigade to ensure smooth service during peak hours. Qualifications and Skills: Culinary diploma or certificate, preferably in Asian or Chinese cuisine. Minimum 3–4 years of experience in a professional Chinese kitchen, with at least 1 year as Commis 1 or DCDP. Strong knowledge of Chinese cooking methods: wok-frying, steaming, deep-frying, braising, etc. Familiarity with traditional Chinese sauces, spices, and ingredients. Leadership skills and ability to mentor junior team members. Good time management, multitasking, and communication skills. Ability to work under pressure in a fast-paced kitchen. Flexibility to work shifts, weekends, and holidays. Working Conditions: Hot and high-pressure kitchen environment. Long hours of standing, moving, and lifting. Shift work including nights, weekends, and holidays. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Schedule: Day shift Work Location: In person

1.Self- Awareness, Behaviour Skills, time management, critical and adaptive thinking, problem-solving, creative thinking, social and cultural awareness, emotional awareness, learning to learn for continuous learning etc. in personal and professional life 2.Greet customers, take order and serve 3. Apply relevant Customer service skills 4.Clean tables and counters. 5.Exhibit Proper etiquette and conduct 6.Deal with customer payment and resolve customer service issues 7.Follow Health, hygiene and safety practices in the industry. 8.Effectively communicate with Guests and Colleagues No. of years of Experience Required 5 Years Certificate/Diploma/Degree holder with at least 5 years’ experience in F&B service including one year as supervisory capacity in a classified Hotel OR Restaurant Certificate/Diploma/Degree holder with at least 5 years’ experience in F&B service including one year as supervisory capacity in a classified Hotel OR Restaurant Experience as Departmental Trainer/ On the Job Trainer would be essential Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Schedule: Day shift Fixed shift Monday to Friday Morning shift Weekend availability Work Location: In person

About Us VGP Heritage is a premier beachfront resort located in the heart of Chennai’s scenic East Coast Road (ECR), offering an ideal blend of traditional charm and modern comfort. Nestled amidst lush greenery with breathtaking views of the Bay of Bengal, VGP Heritage is renowned for its warm hospitality, peaceful ambiance, and commitment to excellence in guest service. As part of the prestigious VGP Group, we pride ourselves on maintaining the highest standards in hospitality. Our resort features banquet halls, and recreational amenities tailored for families, couples, and corporate guests alike. Whether it’s a weekend getaway, destination wedding, corporate retreat, or cultural event, VGP Heritage delivers memorable experiences with a touch of South Indian tradition and personalized care. We continue to grow as a preferred destination in Chennai, rooted in values of hospitality, service quality, and respect for our rich cultural heritage. Job Summary: The Restaurant Floor Executive is responsible for supervising and coordinating the daily floor operations of the restaurant, ensuring excellent customer service, smooth staff functioning, and maintaining high standards of hygiene and hospitality. Key Responsibilities: Supervise floor staff including waiters, stewards, captains, and housekeeping. Ensure excellent guest service by personally interacting with customers and addressing complaints or concerns. Monitor table settings, cleanliness, service flow, and ambiance. Assign duties to floor staff and ensure optimal coverage during peak hours. Coordinate with kitchen and bar teams to ensure smooth order flow and timely delivery. Train new staff and conduct briefings before each shift. Check inventory of service equipment (napkins, cutlery, menus, etc.). Ensure compliance with health and safety standards. Prepare daily floor reports and submit them to the Restaurant Manager. Ensure billing and POS systems are handled accurately. Upsell menu items and promote special offers. Skills and Requirements: Minimum 2–4 years of experience in restaurant or hospitality industry. Strong leadership, communication, and interpersonal skills. Good understanding of restaurant floor operations and POS systems. Fluency in English and local language preferred. Ability to handle pressure and resolve conflicts quickly. Interested Candidate please contact to this number - 7550036140 Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Minimum 1–3 years of experience in restaurant or hospitality service Strong communication and interpersonal skills Good leadership and team coordination abilities Basic knowledge of POS systems and billing procedures Well-groomed and customer-service focused Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Work Location: In person

Job Title: Executive Chef Department: Food & Beverage / Kitchen Reports To: General Manager / Director of F&B Location: Kadarpur Base kitchen Job Summary: The Executive Chef is responsible for overseeing the overall kitchen operations, managing kitchen staff, ensuring high culinary standards, and maintaining food cost and safety regulations. This role demands strong leadership, creativity, and operational expertise to deliver exceptional food quality and guest satisfaction. Key Responsibilities: Menu Development & Innovation Design and implement seasonal and creative menus aligned with current food trends. Customize menus for special events and dietary requirements. Kitchen Operations Supervise and coordinate all food preparation activities. Ensure consistency in taste, presentation, and quality of all dishes. Maintain cleanliness and organization of the kitchen area according to HACCP and local health codes. Staff Management Recruit, train, schedule, and evaluate kitchen staff including Sous Chefs, Cooks, and Stewards. Lead daily briefings and ensure team motivation and discipline. Foster a culture of teamwork, safety, and continuous learning. Cost Control & Inventory Manage food costs, portion control, and minimize waste. Oversee inventory management, ordering, and supplier relationships. Monitor kitchen budgets and ensure profitability. Health, Safety & Compliance Enforce food safety and sanitation standards. Maintain compliance with health regulations and company policies. Conduct regular audits and risk assessments. Required Skills & Qualifications: Proven experience as Executive Chef or Sous Chef in a reputed hotel/restaurant. Degree/Diploma in Culinary Arts or Hotel Management. Strong leadership, communication, and organizational skills. Proficiency in kitchen equipment, food cost control, and kitchen software systems. Passion for food excellence, innovation, and service quality. Knowledge of international cuisines and dietary trends. Working Conditions: Fast-paced and high-pressure kitchen environment. Flexible working hours including weekends and holidays. Standing for long periods and lifting of food items or equipment may be required. Performance Indicators: Guest satisfaction scores related to food. Food cost vs. revenue targets. Staff retention and kitchen discipline. Audit and hygiene compliance results. Job Type: Full-time Pay: ₹40,000.00 - ₹60,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Schedule: Morning shift Rotational shift Work Location: In person

1)Restaurant stor keeping and purchase. 2) two wheeler licence compulsory 3)12 hr duty 4)store inventory and purchase order placement Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Leave encashment Paid time off Supplemental Pay: Performance bonus 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: Diploma (Preferred) Experience: Guest services: 1 year (Preferred) Guest relations: 1 year (Preferred) Hotel or Restaurant: 1 year (Preferred) Work Location: In person

Additional Information Job Number 25115409 Job Category Food and Beverage & Culinary Location Four Points by Sheraton Visakhapatnam, 10-28-3, Uplands, Visakhapatnam, Andhra Pradesh, India, 530 003 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. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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.

Additional Information Job Number 25115436 Job Category Food and Beverage & Culinary Location Four Points by Sheraton Hotel & Serviced Apartments Pune, 5th Mile Stone, Pune, Maharashtra, India, 411014 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis. 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. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager. 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. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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.

Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee food costing, wastage control, and inventory management to minimize losses. Supervise staff performance, providing guidance and training as needed to improve efficiency. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Analyze sales data to optimize menu pricing, portion sizes, and product offerings. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry (restaurant management). Strong knowledge of food costing, waste management, and inventory control. Excellent shift management skills with ability to work effectively during peak hours. Ability to analyze sales data to inform business decisions on pricing strategy.

Oversee daily F&B operations, ensuring high-quality service & guest satisfaction Develop and implement menus, pricing, and promotions in collaboration with chefs Manage budgets, cost control, and drive revenue growth

NChef Restaurant is a looking for a highly motivated hard working lady GRE/hostess for our Brigade road outlet... Only Experienced female candidates are welcome to apply.. 2 years of experience as GRE or HOSTESS is must and who knows malayalam is an advantage.. Monthly 2 paid off only... It's an urgent opening... Food & Accommodation ill provided by the company... Shoot resume to :-8606348038 Job Type: Full-time Pay: From ₹14,000.00 per month Benefits: Food provided Paid time off Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Experience: total work: 1 year (Required) Work Location: In person

We are having an urgent opening for a leading Restaurant Chain in Kolkata. Post- Purchase Executive Location- Siliguri Experience- 1 year Salary- Max up to 28 K Interested candidate may call on 8100108861 Job Types: Full-time, Permanent Pay: Up to ₹28,000.00 per month Work Location: In person

Basic Job Description Job Title: Food Delivery Boy Location: Kanjikuzhi ,Kottayam Job Type: Full-time Job Description: We are hiring a responsible and punctual Food Delivery Boy to deliver orders from our restaurant to customers on time. You will represent our restaurant professionally and ensure customer satisfaction. Responsibilities: Pick up food orders from the restaurant. Deliver to customer addresses quickly and safely. Handle cash or online payments (if required). Communicate with customers professionally. Requirements: Valid driver’s license and own two-wheeler (preferred). Basic knowledge of navigation (Google Maps). Good communication skills. Previous delivery experience is a plus. Job Type: Full-time Pay: From ₹14,000.00 per month Language: Hindi (Preferred) Work Location: In person

Job description Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate profile Required Knowledge, skills and abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund

Job description We are looking for an enthusiastic and customer-focused Restaurant Captain to join our team at Kanthari Restaurant Changanacherry Responsibilities: Greet and seat guests warmly, ensuring their comfort and satisfaction. Train and guide the service staff to maintain high service standards. Take customer orders accurately and ensure timely service. Handle guest complaints and queries professionally and efficiently. Maintain cleanliness and organization in the dining area. Collaborate with kitchen staff for smooth operations. Proven experience as a Restaurant Captain or similar role (minimum 3 years) Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Schedule: Day shift Rotational shift Work Location: In person Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person

Responsibilities: * Serve food & drinks with hospitality * Maintain cleanliness & inventory control * Assist with catering events * Take orders & provide excellent service * Prepare food and coffee

About Swiggy Swiggy is India’s leading on-demand delivery platform with a tech-first approach to logistics and a solution-first approach to consumer demands. With a presence in 500+ cities across India, partnerships with hundreds of thousands of restaurants, an employee base of over 5000, a 2 lakh+ strong independent fleet of Delivery Executives, we deliver unparalleled convenience driven by continuous innovation. Built on the back of robust ML technology and fuelled by terabytes of data processed every day, Swiggy offers a fast, seamless and reliable delivery experience for millions of customers across India. From starting out as a hyperlocal food delivery service in 2014, to becoming India’s leading on-demand convenience platform today, our capabilities result not only in lightning-fast delivery for customers, but also in a productive and fulfilling experience for our employees. About this Role : This role is part of the Brandverse Charter of Food Revenue & Growth Team. This role comprises building strong relations with National restaurant chains & Account management, Growth Planning and driving execution & creative excellence in the program. The role is based out of Bangalore with three days a week work from office routine. Responsibilities : Pitching to multiple restaurant chains & closing them to partner with us on the program to increase our partner pool Planning, servicing & executing the digital plans for them & maintaining strong relationship which enhances renewals & repeats Monthly target planning , tracking the performance & taking corrective measures to ensure we deliver our MoP/ QoP goals Coordinate with multiple stakeholders to ensure program health & to build execution excellence for delivery MoM Reporting & tracking of weekly performance, publishing to stakeholders & taking corrective measures with the team to ensure delivery of results Working with an agency for creative execution for the brands & to ensure quality outputs are delivered Working closely with internal comms team to craft communication calendar for restaurant partners, monitor the performance & take corrective actions as required Skillsets : Strong Understanding of Business Metrics & handy with data analysis Proficiency with Advanced Excel & data analysis frameworks Good Account management, negotiation & client servicing skills Understanding of SQL - Querying/Extraction of data Basic understanding of Digital marketing is preferred Prior experience of managing agency, working on communication plans is a plus. "We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regards to race, color, religion, sex, disability status, or any other characteristic protected by the law".

- The position is for "PUNJAB FILM CITY" - Manage operations of Film City Canteen cum Restaurant - Control Food Quality, Hygiene, Cost and Discipline - Team Management & Customer handling - Manage Sales & Budget - Required Candidate profile - Graduate with minimum 5 years of experience in Hotel or Restaurant or Canteen Management - Team Handling Experience - Strong personality & Com-Skills with Client management experience -

Company Description Grand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests. Features an all-day dining restaurant, cafe & alfresco, a fitness centre, spa, swimming pool, an entertainment zone, library lounge, art gallery and business centre Job Description This position is responsible for providing administrative support to colleagues in the Talent & Culture function to ensure the timely and accurate delivery of Talent & Culture initiatives and projects. Process day-to-day Talent & Culture administration in an accurate and timely manner Conduct regular file audit for candidate files. Prepare new ambassador’s personal files including all necessary forms, document and information. End to End process of Pre-Employment Medicals/Food Handlers renewal test and report administration Ensure that Health and safety policies of ESIC, Group Medical Coverage, Group Personal Accident and Group Term Life Insurance are periodically reviewed and renewed Assist employees in claim process in co-ordination with TPA/ESIC Authorities for ESIC, Group Medical Coverage, Group Personal Accident and Group Term Life Insurance are periodically reviewed and renewed Assist new employees with all the mandatory documentation that is required for completion upon commencement, ensuring all forms are complete. Ensure all the New Joiners background checks, medical check-up done well in time and reports properly documented in the employee file. Prepare various letters and communication to employees Prepare monthly employee newsletter and publish it creatievly Organize and execute engagement & CSR activities Update and track annual and probation period appraisals of all employees Maintain good working relations with all departments and all professional external contacts. Qualifications Minimum 1 year of experience in a similar capacity Excellent reading, writing and oral proficiency in English language Proficient in MS Excel, Word, & PowerPoint Additional Information 2- 3 years of experience.

The Burgery In is looking for a dynamic Head Captain to lead our front-of-house team and ensure top-tier guest experiences. Responsibilities : - Supervise and manage service staff to maintain high hospitality standards. - Coordinate table assignments and ensure smooth service operations. - Train and mentor new staff members. - Handle guest inquiries and resolve any service issues professionally. - Maintain a positive and energetic atmosphere in the dining area. - Ensure compliance with health and safety regulations. Requirements : - Prior experience as a Captain/Head Captain in a restaurant or hospitality setting. - Strong leadership and communication skills. - Ability to multitask and handle high-pressure situations. - Passion for customer service and team development. - Flexibility to work in a fast-paced environment. What We Offer : - Competitive salary and benefits. - Opportunity to grow within The Burgery In family. - A vibrant and team-oriented work environment. If you're ready to take charge and lead and have the experience send your resumes to +91 9400732933 Job Types: Full-time, Permanent Pay: ₹14,000.00 - ₹20,000.00 per month Benefits: Health insurance Leave encashment Paid time off Provident Fund Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

PEBBLE STREET HOSPITALITY Founded by the Tham brothers, is borne through a family legacy of Asian hospitality. The Group's successes with introducing new culinary concepts have redefined the modern Asian food and nightlife landscape. The team at Pebble Street Hospitality comprises passionate, talented and driven individuals, fiercely committed to delivering a best-in-class gastronomic experience, each time We have an urgent opening for a F&B Controller for our fine dine restaurant in Mumbai. Position Title : F&B Controller Name of the Restaurant - KOKO Mumbai. Address - C Wing, Trade World, Kamala Mills Compound, Ground Floor, Lower Parel, Mumbai, Maharashtra 400013. Experience : 2 - 3 Years. Salary : On par with industry. Benefits : PF, ESIC, Medical Insurance, Duty Meals. Regards, HR- Swynyth Contact Number - 9324921116 www.pebblestreet.in Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

Job Summary: The Restaurant Steward is responsible for maintaining cleanliness and sanitation standards in the kitchen and dining areas. This includes washing dishes, cleaning kitchen equipment, maintaining inventory of cleaning supplies, and supporting kitchen staff to ensure smooth operations. The steward plays a key role in maintaining hygiene and safety in the restaurant. Key Responsibilities: Wash and sanitize all kitchen utensils, dishes, glassware, silverware, pots, and pans. Ensure cleanliness of all kitchen and service areas (floors, walls, work surfaces). Clean and maintain dishwashing machines and equipment. Dispose of garbage properly and ensure waste areas are clean and organized. Assist in receiving and storing food deliveries. Maintain stock of cleaning supplies and inform supervisor when replenishment is needed. Assist chefs and kitchen staff as needed during busy times. Adhere to health and safety regulations and follow standard operating procedures (SOPs). Report any maintenance or safety issues to the supervisor immediately. Perform other duties as assigned by the supervisor or manager. Qualifications and Skills: High school diploma or equivalent preferred. Prior experience in a similar role is an advantage but not required. Basic knowledge of hygiene and sanitation standards. Ability to work in a fast-paced environment. Strong attention to detail and cleanliness. Physical stamina to stand for long periods and lift moderate weights. Flexible schedule, including weekends and holidays. Working Conditions: Work is performed in a hot, noisy kitchen environment. Shift-based work, including evenings, weekends, and holidays. Requires standing, walking, bending, and lifting throughout the shift. Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Work Location: In person

Job description Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate Profile Required Knowledge, Skills, and Abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund

Role & responsibilities Job Description The ideal candidate will be responsible for building and maintaining relationships with key clients in the HoReCa sector, driving sales, and ensuring that our products meet the needs of the hospitality industry. The role requires strong sales skills, excellent customer service, and a deep understanding of the Hospitality industry or Food Industry. Develop and maintain relationships with hotels, restaurants, cafes, and catering businesses. Identify new sales opportunities and actively pursue leads within the HoReCa sector. Understand customer needs and recommend appropriate products and solutions. Conduct product presentations, tastings, and demonstrations to potential clients. Negotiate pricing, terms, and contracts with clients to ensure profitability and customer satisfaction. Monitor sales performance and ensure sales targets are met or exceeded. Provide excellent post-sales support and follow-up to ensure long-term customer loyalty. Collaborate with the marketing team to create promotional materials and strategies targeted at the HoReCa market. Stay up-to-date with industry trends, competitors, and market conditions to identify new opportunities. Attend industry events, trade shows, and networking opportunities to expand the companys presence in the HoReCa sector. Skills Required Proven experience in sales, preferably in the HoReCa sector (food service, hospitality, etc.). Strong knowledge of the HoReCa industry, including food, beverages, and services. Excellent communication, negotiation, and interpersonal skills. Ability to build and maintain strong relationships with customers. Self-motivated, target-driven, and results-oriented. Ability to work independently and as part of a team. Proficiency in Microsoft Office and CRM software. Willingness to travel as required. Technical/Functional Proficiency Required Familiarity with B2B sales techniques. Fluency in multiple languages (depending on the region).