2032 Restaurant Jobs - Page 30

About the team: Swiggy Dineout is building India’s largest dining out platform that processes more than 100M diners for its partner restaurants across its network for 21000 restaurants in 34 cities and growing. We are striving to augment our consumer promise of enabling unparalleled convenience by helping diners explore restaurants across all categories - from QSRs, cafes, casual dining, premium, fine dining and more and offer the widest range of offers on restaurant bills through easy payments on the app. We are on a mission to change the way India dines out. If you are a foodie and equally passionate to redefine the experience of dining out, join our team to be a part of the Swiggy ride! Dineout is present in 34 cities across India and we have partnerships with more than 21,000 restaurant partners where users can save upto 40% on their dining bills when they pay their restaurant bills using the dineout feature on the Swiggy app Using the Dineout feature on the Swiggy app, users can discover and avail the best deals and discounts at restaurants, cafes, bars, and pubs in their city. Users can search for their favourite restaurants based on various parameters such as cuisine, location, price range, and availability. For customers, our vision is to become their default app for all their dining-out occasions. We intend to do so by building a full stack solution for them to discover restaurants they might like, make a table reservation, make payment, and avail the best discounts/value across restaurants. For restaurants, our vision is to become their de facto platform of choice to grow their dine-in business. We aspire to do so by becoming the most cost-efficient marketing channel for them to build their brand, drive demand and acquire & engage customers. Sign Contracts with restaurants and handle inquiries from existing and new clients Gather sales lead from the market and approach restaurants actively for conversion Maintaining a strong relationship with restaurant owners and advising them on issues related to the market and offering solutions on the same (such as discounting constructs, adding images & descriptions in the menu, reducing cancellation etc) Grow revenue for Swiggy Dineout through upselling, cross-selling, Ads investment, and other channels as may be applicable A person has to complete sales reporting activities for Swiggy, including competition intelligence, keeping track of partner visits, and recent trends in the city which he or she manages Should be able to handle potential clients when on the field as the first in command The individual will be responsible for their hired City and will be required to move and set base in the City. Desired Skills : Knowledge of e-commerce activities or how the food delivery industry works (Not mandatory) Confident, Pleasing, and a go-getter personality Decent communication skills in English & Effective local language skills are mandatory Should have basic numerical skills (Eg. growth degrowth) Good Negotiation and influencing skills Self-motivated and driven by targets. Knowledge of MS Office or a similar suite is a plus "We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regards to race, colour, religion, sex, disability status, or any other characteristic protected by the law"

Required Kitchen Helper for a small 10 room property in Darjeeling. Food and Accommodation will be provided. Fresher will be accepted. Will have to assist cook in the kitchen and maintain the restaurant. Job Types: Full-time, Permanent Pay: From ₹6,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Night shift Supplemental Pay: Performance bonus Ability to commute/relocate: Darjeeling, West Bengal: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Work Location: In person Expected Start Date: 20/07/2025

Urgent Requirement for a chef in a corporate cafeteria setup in Navi Mumbai. Should know his way well around a kitchen. Must have good skills in making continental dishes, juices and beverages. Should be well trained and have prior experience in cafe

Job Information Date Opened 07/11/2025 Job Type Full time Industry Electronics Work Experience 4-5 years Salary 15000 City Hyderabad State/Province Telangana Country India Zip/Postal Code 500081 Job Description Role Overview The Chef Associate will play an important role in our startup, overseeing the Test Kitchen and ensuring that our products meet the highest standards of taste and quality. This role involves developing new recipes, conducting rigorous taste tests, and accelerating the product development process by working closely with our engineering team. The ideal candidate will have a strong culinary background, a passion for innovation, and the ability to blend traditional cooking techniques with modern technology Key Responsibilities Recipe Development Create, test, and refine recipes to showcase the capabilities of our kitchen automation products Develop a diverse range of recipes that cater to various dietary preferences and culinary trends Ensure all recipes are scalable and optimized for automated cooking processes Product Testing & Development Conduct thorough taste tests to evaluate the performance of our products Provide detailed feedback on taste, texture, and overall quality Test Kitchen Management Oversee the day-to-day operations of the Test Kitchen Maintain a clean, organized, and efficient workspace Ensure all food safety and sanitation standards are strictly followed Cross-Functional Collaboration Work closely with the product development team to align culinary activities with overall business goals Collaborate with software and hardware engineers to integrate culinary expertise into product features Participate in brainstorming sessions to contribute innovative ideas and solutions Requirements Qualifications Proven experience as a Chef or Executive Chef in a high-end restaurant or culinary establishment Strong culinary skills with expertise in various cooking techniques and cuisines Passion for food innovation and familiarity with kitchen automation technologies Excellent leadership and team management abilities Strong understanding of food safety and sanitation standards Exceptional organizational and multitasking skills Effective communication skills, both written and verbal Ability to work collaboratively in a fast-paced, dynamic environment Culinary degree or equivalent professional training

A restaurant executive, often a Restaurant Manager or General Manager, is responsible for overseeing all aspects of a restaurant's operations to ensure smooth and profitable business. This includes managing staff, maintaining high standards of customer service and food quality, controlling costs, and ensuring compliance with health and safety regulations. They also play a key role in developing and implementing strategies to improve sales and profitability. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Health insurance Schedule: Day shift Morning shift Supplemental Pay: Overtime pay Work Location: In person

Job title : Sous Chef Reports Directly to: Chef de Cuisine Indirectly to : Chief Operating Officer Job Summary : We are looking for a dynamic, passionate, and goal-oriented Sous Chef to join our fast growing, multi-cuisine Restaurant. With Multi-cuisine hands-on knowledge, experience with managing kitchen staff, able to monitor and control costs, oversee day-to-day kitchen operations, mentor, and train staff, supervise all areas of kitchen, maintain industry standards, implement best practices, ensure food quality and proper sanitation, resolve customer and staff issues, recruit staff, and perform well in a high rewarding and fast-paced environment. Duties and responsibilities : 1. Lead and manage kitchen activities and staff in coordination with the Chef. 2. Coordinate and work with the Chef de Cuisine to maintain kitchen organization, staff ability, and staff training. 3. Directs food preparation and collaborates with Chef. 4. Develop new menu options based on seasonal changes. 5. Helps in the planning and designing of food and drink menu. 6. Oversee and supervise kitchen staff. 7. Assists the Chef with menu planning, inventory, and management of supplies. 8. Leads kitchen team in the Chef's absence. 9. Oversees and organizes kitchen stock and ingredients 10. Ensures that food is of top quality, and that kitchen is in good condition. 11. Offer suggestions and creative ideas to improve upon the kitchen team’s performance. 12. Produces high quality plates, focusing on both, the presentation and taste. 13. Keep the cooking stations clean and comply with food safety standards. 14. Recruit and train new employees to restaurant and kitchen standards 15. Schedule the staff shifts logically and plan on replacements in absence of the staff. 16. Monitor and maintain the kitchen equipment. 17. Control and Solve problems that arise in the kitchen. 18. Provide guidance to kitchen team members, including but not limited, to line cooking, food preparation, and dish plating. 19. Keeps cooking stations stocked, especially before and during prime operation hours. 20. Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing. 21. Adhere to and implement sanitation regulations and safety regulations. Requirements: 1) Experience working as a Sous chef for minimum of 3 years. Degree/Diploma/Certificate in culinary arts/food production is preferred. 2) Experience in kitchen management. 3) Experience in doing hands-on as well as delegating tasks to others. 4) Excellent problem solving, communication and leadership skills. 5) Knowledge of industry standards and experience in implementing best practices. 6) Willing to learn new skills and embrace continuous learning from seniors and juniors. 7) Able to cope in a high pressure, fast-moving environment. 8) Teamwork-oriented with outstanding leadership abilities. 9) Excellent communication and interpersonal skills. 10) Knowledge of various computer programs such as Microsoft Office and Restaurant POS systems is preferable. 11) Strong knowledge of cooking methods, kitchen equipment, and best practices. Job Timings: Should be available to work between 10:30 AM till session ends and 6:30 PM till Kitchen closes (Monday through Sunday with one weekly off). Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹50,000.00 per month Benefits: Paid sick time Paid time off Schedule: Day shift Evening shift Fixed shift Supplemental Pay: Yearly bonus Work Location: In person

restaurant captain is a supervisory role within the food and beverage (F&B) service team, responsible for overseeing the dining experience and ensuring smooth operations. They act as a liaison between the kitchen and the dining area, managing staff, addressing customer needs, and maintaining service standards. Essentially, they are responsible for ensuring guests have a positive and memorable dining experience. Key Responsibilities of a Restaurant Captain: Supervising Staff: Managing and coordinating the activities of dining room personnel, including servers, bussers, and other support staff. Ensuring Customer Satisfaction: Addressing guest needs and concerns, resolving complaints, and maintaining a high level of service quality. Operational Management: Overseeing the smooth functioning of the dining area, including seating arrangements, reservation management, and inventory control. Training and Mentoring: Training new staff members, providing guidance, and fostering a positive work environment. Liaison between Kitchen and Dining Area: Collaborating with the kitchen staff to ensure timely and accurate food and beverage service. Maintaining Standards: Implementing and monitoring health, safety, and service standards. Inventory Management: Monitoring inventory levels, assisting with ordering supplies, and maintaining a well-stocked dining area. Service Assistance: Assisting with food and beverage service as needed. Opening and Closing Duties: May be involved in opening or closing the restaurant and its dining areas. Record Keeping: Maintaining records of guest orders, sales, and inventory. Promoting Upselling: Encouraging staff to suggest additional menu items and beverages to guests. Essential Skills for a Restaurant Captain: Leadership: Ability to motivate and guide a team of service staff. Communication: Excellent verbal and written communication skills for interacting with guests and staff. Customer Service: Strong focus on providing excellent service and resolving guest issues. Problem-Solving: Ability to quickly and effectively address any issues that arise in the dining area. Organizational Skills: Ability to manage multiple tasks and prioritize responsibilities. Product Knowledge: Familiarity with the restaurant's menu, ingredients, and preparation methods. Food and Beverage Knowledge: Understanding of different types of food and beverages, and how they are prepared and served. Point of Sale (POS) Systems: Knowledge of how to use the restaurant's POS system for order taking and billing. Teamwork: Ability to work effectively with other team members in the restaurant. Adaptability: Ability to remain calm and professional in a fast-paced environment. Hygiene and Sanitation: Understanding of proper food handling and hygiene practices. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹18,000.00 per month Schedule: Day shift Work Location: In person

Fresher or minimum experience Required Candidate profile Fresher or exp Perks and benefits food , accomodation, incentives

Restaurant managers should oversee day-to-day operations in restaurants. Recruiting, training and supervising staff. Agreeing and managing budgets. Planning menus. Ensuring agreement with licensing, hygiene and health and safety regulation. Promoting and marketing the business on their level. Overseeing stock levels. Handling customer enquiries and complaints. Taking reservations. Greeting and advising customers. Problem solving. Preparing and presenting staffing/sales reports. Keeping statistical and financial records. Assessing and improving profitability. Coordinating with customers, employees, suppliers, licensing authorities and sales representatives. Making improvements to the running of the business and developing the restaurant. Ensuring all staff are knowledgeable about menu offerings and individual agreements. Reducing operational cost and identifying and measures to cut wastage. Responding to customer feedback and resolving conflicts effectively. Estimate future needs for goods, kitchen utensils and cleaning products. Organize and supervise staff Coordinate daily front and back-office operations.

Position: Steward Location: Bandra West Experience Required: 1–2 years (preferably in an Italian or continental restaurant) Employment Type: Full-time Job Summary: We are looking for a dedicated and energetic Steward to join our team at our Italian restaurant. The ideal candidate will assist in the smooth operation of the kitchen and service areas by maintaining cleanliness, supporting kitchen staff, and ensuring hygiene standards are met. Key Responsibilities: Maintain cleanliness of kitchen equipment, utensils, and work areas Wash dishes, glassware, cutlery, and cooking equipment promptly and properly Assist chefs and kitchen staff with basic food prep or ingredient fetching Ensure garbage is disposed of regularly and kitchen waste bins are cleaned Maintain hygiene and sanitation standards in accordance with restaurant policy Refill water stations and support waitstaff with clearing tables if needed Follow safety procedures when using cleaning chemicals or kitchen equipment Report any equipment malfunctions or safety issues to the supervisor Assist in receiving and storing deliveries Requirements: Previous experience as a steward or kitchen helper preferred Basic understanding of hygiene and cleanliness practices Physical stamina to lift, bend, and stand for long periods Ability to work in a fast-paced environment and as part of a team Willingness to work flexible shifts, including weekends and holidays Preferred Qualifications: Experience in an Italian or continental restaurant setting Basic communication skills in English or local language Knowledge of kitchen tools, dishwashing machines, and cleaning supplies Job Types: Full-time, Permanent Pay: ₹9,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Greet guests and welcome them into the restaurant Take reservations and assign guests to tables Answer phone calls and make reservations Escort customers to their tables or waiting area Provide menu and server information Monitor restaurant activity for flow and seating Seat guests based on availability and guest preferences Maintain clean and organized tables, chairs, and dining sets Assist restaurant staff when necessary Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Position: Waiter / Server Location: Bandra West Experience Required: 1–3 years (preferably in Italian or continental dining) Employment Type: Full-time Job Summary: We are looking for a courteous and attentive Waiter to join our Italian restaurant team. The ideal candidate should have strong communication skills, a pleasant demeanor, and a good understanding of Italian cuisine and dining etiquette. You will play a key role in delivering an exceptional guest experience. Key Responsibilities: Greet and welcome guests in a friendly and professional manner Present menus, explain daily specials, and offer recommendations (including Italian dishes and wines) Take accurate food and beverage orders and enter them into the POS system Serve food and beverages promptly and professionally Check on guests regularly to ensure satisfaction with food and service Clear tables and reset for the next guests efficiently Maintain cleanliness and organization in the dining area Communicate effectively with kitchen staff and captains to ensure timely service Handle guest complaints or concerns with patience and professionalism Follow all safety, hygiene, and food handling procedures Requirements: Prior experience as a waiter in an Italian or fine-dining restaurant preferred Good knowledge of Italian dishes, ingredients, and wine pairings Excellent customer service and communication skills Ability to multitask and work well under pressure Well-groomed and presentable appearance Flexibility to work in shifts, including weekends and holidays Preferred Qualifications: Basic knowledge of POS and billing systems Formal training in hospitality or food & beverage service is a plus Multilingual (especially English and basic Italian terms) is an advantage Job Types: Full-time, Permanent Pay: ₹9,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

oversees the dining area to ensure excellent guest service and efficient operations Job Types: Full-time, Part-time Pay: ₹10,559.72 - ₹18,000.00 per month Work Location: In person

We are seeking an experienced and passionate South Indian Chef to join our culinary team. The ideal candidate should be highly skilled in preparing authentic South Indian dishes, including both vegetarian and non-vegetarian cuisines, with a focus on traditional techniques, regional flavors, and consistent quality. Key Responsibilities: Prepare and cook a wide variety of South Indian dishes including dosas, idlis, vadas, sambar, rasam, chutneys, biryanis, poriyals, and more. Maintain authentic taste and presentation standards across all dishes. Develop and update the South Indian menu based on seasonal ingredients and customer preferences. Monitor food preparation and portion sizes to maintain cost control and minimize waste . Ensure kitchen cleanliness, hygiene, and food safety standards are followed according to health regulations. Train and supervise junior kitchen staff on South Indian culinary techniques and practices. Maintain inventory and manage procurement of South Indian spices and ingredients. Collaborate with restaurant management for special events or promotions involving South Indian cuisine. Job Type: Full-time Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Experience: total work: 3 years (Preferred) Work Location: In person

Head Waiter / Supervisor Location: Artjuna, Goa Website: www.artjuna.com / www.mojigao.com Position Overview The Head Waiter / Supervisor at Artjuna is responsible for ensuring an exceptional dining experience by leading and supporting the service team, maintaining Artjuna’s high standards of hospitality, and assisting in the day-to-day operations of the café and restaurant. The ideal candidate is a hands-on leader with a passion for customer service, strong organizational skills, and a positive team-oriented attitude. Key Responsibilities Guest Service Excellence: Welcome and interact with guests warmly and professionally. Ensure all guests have an outstanding Artjuna experience from arrival to departure. Handle guest complaints or feedback promptly and courteously, escalating to management when necessary. Team Leadership: Supervise, train, and motivate waitstaff to maintain high service standards. Allocate and manage shift duties among the service team efficiently. Conduct pre-shift briefings to communicate specials, menu changes, and service focus points. Operational Efficiency: Ensure smooth operation of the dining areas during service hours. Coordinate with kitchen and bar teams for seamless order flow. Maintain hygiene, cleanliness, and organization of the restaurant floor at all times. Assist in inventory checks for service items (cutlery, crockery, service equipment). Quality Control: Monitor food and beverage presentation and service standards. Ensure adherence to Artjuna’s SOPs (Standard Operating Procedures) at all times. Reporting and Communication: Provide regular feedback and updates to the Restaurant Manager. Assist with scheduling and daily staff attendance reporting. Support the implementation of special events, promotions, or seasonal menu changes. Job Requirements Prior experience as a Head Waiter, Captain, or Supervisor in a busy café or casual fine-dining restaurant (minimum 2-3 years). Strong knowledge of food and beverage service standards. Excellent communication and leadership skills. Ability to handle high-pressure situations with calmness and efficiency. Positive attitude, reliability, and high attention to detail. Basic knowledge of POS systems and order-taking devices. Fluent in English; knowledge of Hindi or Konkani is an advantage. Flexibility to work weekends, holidays, and different shifts as needed. What We Offer A friendly, professional, and creative work environment. Opportunities for career growth within Artjuna’s expanding operations. Competitive salary package. Staff meals during shift hours. Training and development programs focused on hospitality excellence. Growth Path Opportunity to grow into an Shift Manager role within the Artjuna brand based on performance and leadership qualities. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹26,000.00 per month Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Day shift Evening shift Morning shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person

Allsure Services Pvt. Ltd. is a Food & Beverages company with a modern manufacturing facility in Noida sec-63 with fresh & frozen food offerings. Through NutrioBox, we currently operate 10 cafes in Delhi-NCR and expanding further. We are also serving a larger market through our B2B brand, Sukhna Foods, which is catering to brands like Blinkit, Biryani by kilo, Hyatt hotels & international markets. You may learn more about both our brands from the following links: www.nutriobox.com and www.sukhnafoods.com. Instagram (https://www.instagram.com/nutriobox/?hl=en). Job Description: Selected candidate's day-to-day responsibilities include: The work involves maintenance of all equipment, covering electrical, mechanical, plumbing, refrigeration (cold rooms, chillers, IQF) etc., at the food manufacturing unit as well as the restaurant outlets of the company. Perform preventive maintenance on equipment, machinery, and systems. Implement and maintain a preventive maintenance schedule. Conduct machine startup, shutdown, and cleaning procedures as per the standard guidelines. Ensure timely and safe operation of equipment during production. Collaborate with production, quality control, restaurants and other departments for coordinated maintenance. Diagnose and repair issues to minimize downtime and ensure production continuity. Respond promptly to equipment breakdowns and troubleshoot electrical problems. Participate in root cause analysis and corrective actions. Implement preventive actions to avoid issues before they occur. Maintaining the inventory and spare parts to ensure the availability of necessary resources for repairs and maintenance. Qualifications: Only those candidates apply who: ITI/Diploma in Refrigeration & Air Conditioning (only male candidates may apply). Strong knowledge of mechanical and electrical components of HVAC/R systems. Male candidates only. Working hours: 10 h / day (as per rotational shift) Additional benefits: Basic lodging and fooding also provided by company. For more information or to apply, mail us at [email protected] or [email protected] . Direct Contact Number – 8527715336 Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Health insurance Life insurance Ability to commute/relocate: Noida Sector 62, Noida, Uttar Pradesh: Reliably commute or planning to relocate before starting work (Preferred) Work Location: In person

Chef de Partie Job Summary Experience: 3 - 5 years Industry: Hotels/Hospitality/Restaurant Functional Area: Hotels/restaurants In charge of processing supplied food Assisting in-house chef in food presentation Managing day to day supply chain Ensuring cost and time efficiency Accountable for food quality Must be well versed in multiple cuisines (continental, Indian, Asian, etc) Must be well versed with kitchen hygiene, FIFO protocol, FSSAI compliance etc Having experience working in banquet/flight/catering kitchens is preferable. Will lead team in absence of head chef and fulfil his duties and be accountable in the interim Other Openings; Barista Job description Experience: 1 - 2 years Skills: Barista, serve beverages, coffee, tea, foods, brewing methods, beverage blends, food preparation Industry: Hotels/Hospitality/Restaurant Functional Area: Hotels/restaurants * Packaging of food and beverages for sale. * Selling coffee and other items at the cafe * Cleaning and restocking work and dining areas, emptying trash, and sanitizing equipment and utensils. * Learning about brewing methods, beverage blends, food preparation, and presentation techniques to improve food quality. * Taking inventory and replenishing items in display cases, at tables, or behind the counter. * Adhering to all food safety regulations and quality controls. Company website: www.bounceinc.in If interested, kindly share your updated resume on [email protected] Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Performance bonus Experience: total work: 2 years (Required) Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Work Location: In person

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 To provide clean, hygienic, comfortable and hazard free areas in the hotel, in order to, thereby achieving maximum guest satisfaction & organizational profitability, in an achieve impeccable housekeeping standards in all areas of the hotel, as per organizational standards atmosphere of high individual morale. Responsible for usage of all departmental master keys and all other keys to ensure safety and security for guests and hotel property Ensure that standards of cleanliness in assigned guest rooms are achieved and maintained on a consistent basis to provide the highest level of guest satisfaction in cleanliness and service. Ensure to remain alert, courteous and helpful to the guests and co-workers at all times. Responsible to clean the room, the public area, Executive Office etc., and other duties as assigned. Any matter which may affect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management. Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, morale and guest service. Interact with guests and personnel of the hotel in an efficient and friendly manner. Provide effective support to the team to enable them to provide a range of effective and efficient services Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction. Provide high level of service standards. Ensure customer satisfaction through constant interaction and personalized service by providing effective amenities and services Additional Information Minimum 0-1 years of total 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 Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Any matter which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management. Plan and coordinate the activities of the team to ensure operative effectiveness. Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef. Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Estimate daily and weekly requirements as per the process laid. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Qualifications Diploma/Degree in Hotel Management or Any other Equivalent Qualification. Additional Information Minimum 3 - 4 years of total Experience and 0-1 years of experience in same position.

Community Associate At Regus, we’ve built the world’s largest workspace network so that our customers can work better, faster, happier. Join us in one of our Regus centre teams. Bring more freedom to more people and businesses. And you’ll be able to work better, faster and happier too. The opportunity As a Community Associate, you’ll work closely with new and existing customers, solving problems for them and making sure they have everything they need. A typical day at Regus You arrive 15 minutes before your centre opens to make sure everything is ready and check there’s nothing the cleaners have missed. Customers start coming in thick and fast. One asks you for a changed WiFi code. Another wants to know if his important package has arrived. A woman needs directions to her meeting room… and can you help her set up the projector and take an order for drinks? The mail arrives. You sort through it while dealing with a whole host of other customer requests, remembering to email the customer from earlier to let him know his package is waiting for him in his mailbox. And that’s lunch. Early afternoon, you sit down with the Community Manager to discuss the organisation of next week’s networking event. You plan and write the invites to customers, then create, print and put up posters on the noticeboards around the centre. The day is coming to a close. Time to gently ask the large group in meeting room 3 to start wrapping up. You direct them to the nice restaurant you know around the corner, so they can grab a bite and continue their discussion. Once the last person has left the building and everything’s nice and tidy, it’s time to head home. About you We’re looking for someone who knows how to manage multiple tasks while providing customers with the best possible service. You also need to be: A good communicator, with the ability to build strong professional relationships and empathise with people’s needs Happy taking ownership of problems and finding ways to solve them Positive, enthusiastic and able to adapt to fast-changing situations Confident using MS Office and other basic IT packages What we offer On top of a competitive salary package you’ll enjoy: A bright and inspiring work environment Training and development opportunities

Prepare sales-related documents throughout the sales process (e.g., proposals, contracts, or banquet event orders). Promote awareness of brand image internally and externally. Gather materials and assemble information packages (e.g., brochures, promotional materials). Use sales techniques that maximize revenue while maintaining existing guest loyalty. Assist the management team to develop, implement and execute the revenue, revenue and marketing programs for all outlets and room service. Develop, coordinate and implement social media initiatives as well as beverage promotional programs. Enter, retrieve, reconcile, and verify information (e.g., commissions, leads, third parties) in software involved in the sales process. Answer guest questions about property facilities/services (e.g., hours of operation, rates and room types, packages, promotions, entertainment, restaurants, special events). Serve as the point of contact for clients and communicate with them by phone and email to respond to questions and requests. Coordinate reservation confirmations for special and holiday events for parties of six people or more in the restaurant. Coordinate selling of all food and beverage in hospitality suites through the Room Service Department. Perform general office duties to support Champions and Room Service (e.g., filing, sending emails, typing, faxing, and copying). Report accidents, injuries, and unsafe work conditions to manager. Follow all company policies and procedures; ensure personal appearance is professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats; move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance; stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested. Job Types: Full-time, Permanent Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Work Location: In person Speak with the employer +91 8655854825

KRA OF SUPERVISOR Hiring, training, and managing restaurant staff, Scheduling restaurant staff and delegating tasks Supervising the preparation, display, and delivery of food and drinks Ensuring prompt and friendly customer service Maintaining quality and service standards Ensuring all staff are knowledgeable about menu offerings and individual ingredients Educating staff about potential food allergies and how to make customers aware of these ingredients Maintaining good relationships with suppliers Increasing productivity Ensuring all staff follow strict personal safety, food safety and food storage guidelines supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards Managing inventory Interacting with restaurant guests to gauge satisfaction and improve customer service Responding to customer feedback and resolving conflicts effectively Operating the point-of-sale system, processing payments, and issuing gift cards Arranging group events and ensuring the restaurant and staff meet service and food expectations. CANDIDATE’S PROFILE Graduate Male Married preferably Only Hotel and Restaurants work experience will be preferred. Local candidate Job Type: Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Work Location: In person

Key Responsibilities: Greet and seat guests promptly and courteously Cleaning and setting tables and placing seasonal decorations, candles, and table cloths Welcoming customers, seating them, serving them water or refilling their glasses, and delivering beverages from the bartender Serve food and beverages to guests in a timely and efficient manner Keeping menus clean and presenting them to customers Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service Clearing tables and preparing them for the next customers Assisting in cleaning and opening or closing tasks Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away Transporting used linen to or from the laundry or housekeeping section Upsell food and beverage items by highlighting specials, seasonal offerings, and menu pairings Maintain cleanliness and organization of dining areas, including table settings and service stations Collaborate with kitchen and bar staff to ensure accurate and timely delivery of orders Stay informed about menu changes, new items, and seasonal promotions Participate in team meetings and training sessions as required Adhere to all health and safety regulations and standards Take personal responsibility for the service experience of all guests in your designated area Smile and greet all guests as they enter and exit the restaurant, even if they are not designated to your section Give guest service the highest priority Display professional behavior at all times Avoid offensive or impolite language Report any accidents / incidents to the Manager Follow-up on any guest questions or queries immediately and if you don't know the answer, check with your Manager 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 Eligibility requirements of the candidates: Proficiency in English and Hindi Excellent communication and interpersonal skills Strong customer service skills and ability to provide excellent guest experience Ability to work in a fast-paced environment and handle multiple tasks simultaneously Knowledge of food and beverage trends, menu items Attention to detail and ability to work with minimal supervision Availability to work on a break shift, including weekends and holidays Basic math skills and ability to handle cash transactions Physical stamina to stand for long periods and lift heavy trays Willing to work in a break shift Valid Bike License Job Type: Full-time Pay: ₹15,000.00 per month Work Location: In person

Job Description Key Responsibilities: Food & Beverage Production Planning Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. People Management Ensure to contribute to achieve the objectives set within the culinary department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Operational Management Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef. Handle additional responsibilities as and when delegated by the Management. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations Respects the instructions and safety guidelines for the equipment (s)he uses Applies the hotel's security regulations (in case of fire etc) Applies the ISO 14001 quality certification requirements that impact his/her role Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). Key Contacts Liaises with Responsible for (as assigned) Culinary Department Food & Beverage Service Department Demi chef de Partie Commis chef

Brand : Taco Bell India Designation : ARM/ RGM Department- Restaurant Operations Work Location : Bangalore, Delhi Performance Bonus - 25% Additional to the CTC paid Age Limit- Max 35 years Job Description: Process Champion Closing & Opening of the restaurants Training Coordinator for the restaurants Ensures complete and timely execution of corporate & local marketing plans Rostering for team members Champions recognition and motivation efforts Maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Assists Restaurant General Manager in interviewing & hiring team members Takes disciplinary action Ensures company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program Ensures food quality and 100% customer satisfaction Skills Required: - Good Communication - Leadership Skills - Ready to work in pressure handling environment - experience working in QSR or Food Industry Please apply only if you have a minimum 2 Years experience in QSR industry.