2032 Restaurant Jobs - Page 29

Roles and Responsibilities Assists the Executive Chef in his duties. Assist that all standard operation procedures are in place, adhered to and being followed throughout the kitchen. Implement training sessions for staff that is involved in food preparation within the pastry Oversee the care, treatment and training on kitchen equipment, over the pastry galley Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board. Desired Candidate Profile Hotel Management graduate with 8- 10 years of experience in five-star hotels and/or premium food retail Strong experience in pastry Exposure to hot & cold kitchen and general management of kitchen Skills & Attitude Strong alignment to Values & ethical principles Strong technical understanding in pastry making and bakery Preferred candidate profile BHM Graduate, Excellent communication skills with pleasing personality. Should have experience in Bread and Brownie- Sous Chef. Expertise in various cooking methods, ingredients, equipment and procedures. Proven track record in managing kitchen operations. Ability to spot and resolve problems efficiently. Contact Interested Candidates kindly share your resume on poonamoasis@gmail.com

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. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Evening shift Morning shift Rotational shift Ability to commute/relocate: Chanakyapuri, Delhi, Delhi: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Do you know what Ayurveda means? Experience: total work: 1 year (Preferred) Language: English (Required) Work Location: In person

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 Restaurant. 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 Restaurants. - 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.

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 Restaurant. 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 Restaurants. - 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.

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 Restaurant. 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 Restaurants. - 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.

Take Reservation Take Food Orders Ensure all customers are served appropriately Lead the team of Stewards Ensure Food Safety standards are met Address Customer feedback

Take Reservation Take Food Orders Ensure all customers are served appropriately Lead the team of Stewards Ensure Food Safety standards are met Address Customer feedback

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off Key Responsibilities: Customer Service: Greet and welcome guests in a friendly and professional manner. Take customer orders, answer questions about the menu, and provide recommendations. Handle customer inquiries, concerns, or complaints with a positive attitude and efficient resolution. Maintain a high level of customer satisfaction through exceptional service. Food and Beverage Preparation: Prepare and serve coffee, tea, smoothies, and other beverages according to company recipes and standards. Prepare and serve a variety of food items such as sandwiches, pastries, and salads, following all safety and hygiene standards. Ensure that all items are fresh, properly stored, and presented neatly. Cleanliness and Organization: Maintain cleanliness and organization of the caf area, including dining areas, kitchen, and restrooms. Regularly clean equipment, utensils, and work surfaces to ensure a hygienic environment. Ensure all food safety and health regulations are followed at all times. Cash Handling and POS: Operate the point-of-sale (POS) system accurately, processing customer orders and payments efficiently. Handle cash, credit card transactions, and give correct change as required. Maintain accurate cash register and ensure daily cash-out procedures are followed. Team Collaboration: Work effectively with other caf team members to ensure smooth operations. Assist with training new team members as needed. Support team members during peak hours or busy shifts.

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off Key Responsibilities: Customer Service: Greet and welcome guests in a friendly and professional manner. Take customer orders, answer questions about the menu, and provide recommendations. Handle customer inquiries, concerns, or complaints with a positive attitude and efficient resolution. Maintain a high level of customer satisfaction through exceptional service. Food and Beverage Preparation: Prepare and serve coffee, tea, smoothies, and other beverages according to company recipes and standards. Prepare and serve a variety of food items such as sandwiches, pastries, and salads, following all safety and hygiene standards. Ensure that all items are fresh, properly stored, and presented neatly. Cleanliness and Organization: Maintain cleanliness and organization of the caf area, including dining areas, kitchen, and restrooms. Regularly clean equipment, utensils, and work surfaces to ensure a hygienic environment. Ensure all food safety and health regulations are followed at all times. Cash Handling and POS: Operate the point-of-sale (POS) system accurately, processing customer orders and payments efficiently. Handle cash, credit card transactions, and give correct change as required. Maintain accurate cash register and ensure daily cash-out procedures are followed. Team Collaboration: Work effectively with other caf team members to ensure smooth operations. Assist with training new team members as needed. Support team members during peak hours or busy shifts.

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off Key Responsibilities: Customer Service: Greet and welcome guests in a friendly and professional manner. Take customer orders, answer questions about the menu, and provide recommendations. Handle customer inquiries, concerns, or complaints with a positive attitude and efficient resolution. Maintain a high level of customer satisfaction through exceptional service. Food and Beverage Preparation: Prepare and serve coffee, tea, smoothies, and other beverages according to company recipes and standards. Prepare and serve a variety of food items such as sandwiches, pastries, and salads, following all safety and hygiene standards. Ensure that all items are fresh, properly stored, and presented neatly. Cleanliness and Organization: Maintain cleanliness and organization of the caf area, including dining areas, kitchen, and restrooms. Regularly clean equipment, utensils, and work surfaces to ensure a hygienic environment. Ensure all food safety and health regulations are followed at all times. Cash Handling and POS: Operate the point-of-sale (POS) system accurately, processing customer orders and payments efficiently. Handle cash, credit card transactions, and give correct change as required. Maintain accurate cash register and ensure daily cash-out procedures are followed. Team Collaboration: Work effectively with other caf team members to ensure smooth operations. Assist with training new team members as needed. Support team members during peak hours or busy shifts.

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the restaurant is done on time 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.

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the restaurant is done on time 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.

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the restaurant is done on time 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.

Key Responsibilities: Table Setup: Prepare tables with linens, silverware, glassware, and condiments before guests are seated, ensuring all items are clean and in place. Guest Service: Assist in greeting guests, directing them to their tables, and ensuring they are comfortable while waiting for service. Serving: Assist waitstaff in delivering food and beverages to tables, ensuring accuracy and timeliness. Ensure all guest requests are met in a polite and professional manner. Cleaning and Maintenance: Maintain cleanliness and organization of the dining area, including sweeping, mopping, and ensuring restrooms are clean and stocked. Clear used dishes from tables promptly and efficiently. Supporting the Kitchen: Ensure that food is served at the correct temperature and that all orders are prepared and presented according to the restaurants standards. Assist with the delivery of orders from the kitchen to the guests. Stock Management: Ensure that the dining area is properly stocked with necessary supplies such as napkins, cutlery, glassware, and condiments, and report any shortages to the supervisor. Customer Interaction: Handle customer inquiries and complaints in a professional manner. Assist in resolving any issues to the satisfaction of the guest. Safety & Hygiene: Adhere to safety and hygiene standards in all food handling, cleaning, and service tasks to maintain a safe environment for guests and staff. Team Collaboration: Work closely with waitstaff, chefs, and other kitchen staff to ensure a smooth dining experience for guests. Take food orders Serve Guests Take Reservation Clear Tables Good English Communication Skills Prior Experience in Fine Dining

Receiving and Inspecting: Checking deliveries for accuracy, damage, and conformity with purchase orders. Storing and Organizing: Ensuring proper storage of items, maintaining a clean and organized storeroom, and following FIFO (first-in, first-out) methods. Inventory Management: Conducting regular stock checks, maintaining accurate inventory records, and monitoring stock levels to prevent shortages or overstocking. Issuing Supplies: Preparing and issuing supplies to various hotel departments based on their needs and requisitions. Ordering Supplies: Assisting with the preparation of purchase orders and coordinating with suppliers for timely deliveries. Maintaining Records: Keeping accurate records of all inventory transactions, including receipts, issues, and adjustments. Coordinating with Other Departments: Communicating with housekeeping, food and beverage, and other departments to ensure their supply needs are met. Ensuring Safety and Security: Maintaining a safe and secure storage environment for all items, preventing loss or damage. Job Types: Full-time, Permanent Pay: ₹27,000.00 - ₹35,000.00 per month Benefits: Food provided Work Location: In person

Responsibilities: Assisting customers in locating suitable dining tables. Setting tables with clean linen, napkins, and tableware as well as condiments. Ensuring that the server stations are adequately stocked with tableware, napkins, and condiments. Removing dirty tableware from dining tables and taking them to the kitchen to be washed. 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. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Experience: total work: 1 year (Required) Work Location: In person Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Work Location: In person

Responsibilities: Assisting customers in locating suitable dining tables. Setting tables with clean linen, napkins, and tableware as well as condiments. Ensuring that the server stations are adequately stocked with tableware, napkins, and condiments. Removing dirty tableware from dining tables and taking them to the kitchen to be washed. 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. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Application Question(s): can you join immediately? Experience: total work: 1 year (Required) Work Location: In person

Responsibilities: Guiding guests to appropriate dining tables based on their preferences. Preparing tables with fresh linens, utensils, napkins, and condiments. Keeping server stations well-stocked with tableware, napkins, and condiments. Clearing used tableware from dining areas and transporting them to the kitchen for cleaning. Supporting the wait staff in serving meals to guests when required. Assisting wait staff with processing payments from customers. Undertaking cleaning tasks, such as sweeping, mopping, vacuuming floors, and polishing surfaces as needed. Addressing customers' inquiries about meal ingredients and cooking methods. Informing the manager about low or exhausted restaurant inventory. Qualifications and Skills: A high school diploma, GED, or equivalent qualification. Previous experience in the foodservice or hospitality sector. Familiarity with food safety and handling practices. Capability to remain standing for long durations. Strong analytical and problem-resolution abilities. Excellent time management and organizational capabilities. Effective verbal communication proficiency. Outstanding customer service and interpersonal skills. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: total work: 1 year (Required) Work Location: In person

Responsibilities: * Manage staff performance & development * Oversee restaurant operations & finances * Ensure customer satisfaction & safety * Collaborate with Team to assess the Purchase Requirement * Train & supervise staff

Job Summary: We are looking for a responsible and enthusiastic Restaurant Supervisor cum Cashier to manage daily restaurant operations while also handling billing and cash transactions. This dual role requires strong leadership skills, excellent customer service, and attention to detail in managing the cash register and POS system. Key Responsibilities:Supervisory Duties: Oversee daily operations of both front-of-house and back-of-house. Supervise, train, and motivate staff to deliver high-quality service. Ensure guest satisfaction by addressing complaints or concerns quickly and professionally. Monitor food and service quality, presentation, and hygiene standards. Assist with staff scheduling, shift planning, and coverage. Coordinate with kitchen and service teams for smooth operation during busy hours. Maintain cleanliness, safety, and compliance with all health regulations. Support the manager in inventory control and ordering supplies. Cashiering Duties: Operate the POS system accurately for billing dine-in, takeaway, and delivery orders. Handle cash, credit card, and digital payment transactions. Ensure all customer bills are correctly processed and accounted for. Maintain accurate cash register reports and submit daily sales summaries. Reconcile cash drawer at the beginning and end of each shift. Job Type: Full-time Pay: ₹14,117.77 - ₹24,826.97 per month Schedule: Day shift Evening shift Supplemental Pay: Performance bonus Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person

A waiter/waitress is a customer service professional responsible for providing excellent dining experiences. Their duties include greeting guests, taking orders, serving food and beverages, handling payments, and ensuring overall customer satisfaction throughout the dining process. They act as a primary point of contact between the restaurant and its patrons, requiring strong communication and interpersonal skills. Here's a more detailed breakdown of the key responsibilities: Customer Interaction & Service: Greeting and Seating: Providing a warm welcome, seating guests, and presenting menus. Order Taking: Accurately taking food and drink orders, offering recommendations, and upselling when appropriate. Serving Food and Beverages: Delivering orders to the table, ensuring accuracy and presentation, and checking on guests throughout the meal. Handling Payments: Processing payments, handling cash and credit transactions, and providing accurate bills. Addressing Needs and Complaints: Responding to customer inquiries, resolving issues, and ensuring guest satisfaction. Maintaining Dining Area: Ensuring tables are clean and tidy, clearing used plates and glasses. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Rotational shift Work Location: In person

The F&B Service Associate is responsible for delivering high-quality service to guests in the restaurant or food service areas. They play a key role in creating a welcoming atmosphere, taking orders, serving food and beverages, and ensuring guest satisfaction. Key Responsibilities: Greet and seat guests in a courteous and professional manner Present menus, offer suggestions, and answer queries regarding food and beverages Take accurate orders and relay them to kitchen/bar staff Serve food and beverages promptly and efficiently Maintain cleanliness and hygiene of service areas, tables, and utensils Ensure timely clearance of used plates, glasses, and cutlery Assist in setting up and closing of the restaurant as per standards Ensure guests have a pleasant dining experience and handle complaints gracefully Coordinate with kitchen and stewarding staff for smooth operations Upsell food and beverage items as per promotions or guest needs Follow all health, safety, and hygiene protocols Maintain stock of service items like cutlery, napkins, condiments, etc. Key Skills and Requirements: 1-3 years of experience in F&B service (freshers may be considered for junior roles) Good communication and interpersonal skills Positive attitude, well-groomed, and customer-focused Ability to work in a team and handle pressure Basic knowledge of food and beverage service standards Flexibility to work in shifts, weekends, and holidays Education: Minimum: 10+2 / Higher Secondary Preferred: Diploma or Certification in Hotel Management or F&B Service Job Type: Permanent Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person