2032 Restaurant Jobs - Page 41

Preferred Immediate Joining work place Pollachi, Experience (minimum 01 to 03 years experience) Perform a variety of cleaning activities such as sweeping, mopping, dusting and polishing Ensure all rooms are cared for and inspected according to standards Protect equipment and make sure there are no inadequacies Notify superiors on any damages, deficits and disturbances Deal with reasonable complaints/requests with professionalism and patience Check stocking levels of all consumables and replace when appropriate Adhere strictly to rules regarding health and safety and be aware of any company-related practices Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and equipment. Transporting used linen to or from the laundry or housekeeping section. Strong customer service and team working skills. Physical stamina to work long hours on your feet. The flexibility to work shifts, nights, weekends, and holidays. Strong communication and organizational skills. Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Rotational shift Education: Higher Secondary(12th Pass) (Preferred) Experience: Housekeeping: 3 years (Preferred) Work Location: In person Expected Start Date: 04/07/2025

F&B Executive – Path to Business Partnership Location: Rishikesh Salary: 20000 INR to 25,000 INR per month Growth Opportunity: Profit Sharing & Business Partnership About Us We are looking for an experienced and results-driven F&B Executive who is seeking more than just a job. This role offers a clear path to long-term growth , including profit-sharing on sales above ₹10 lakh and the potential for business partnership after one year of proven performance. Key Responsibilities Operational Management Oversee daily restaurant operations , ensuring smooth coordination between the kitchen and dining services. Maintain high standards of food quality, hygiene, and service excellence . Monitor and control inventory, costs, and waste management to improve efficiency. Team Leadership Recruit, train, and lead a motivated team to deliver exceptional customer experiences. Foster a positive work environment that encourages teamwork and accountability. Customer Experience & Business Growth Ensure prompt and professional handling of customer feedback to maintain high satisfaction levels. Implement marketing initiatives and promotional strategies to attract and retain customers. Analyze sales reports and customer trends to optimize business performance. Qualifications & Skills Proven experience as a F&B Executive or in a similar leadership role. Strong knowledge of restaurant operations, food safety regulations, and cost control . Excellent leadership and team management skills . Ability to work under pressure, solve problems efficiently , and make strategic decisions. A passion for hospitality and a commitment to long-term growth . What We Offer Fixed Salary: 20,000 INR to 25,000 INR per month. Profit Sharing: On monthly sales above ₹10 lakh , with the exact split to be discussed. Business Partnership Opportunity: After five year of successful management , candidates will be considered for a partnership role. Leadership Role with Full Responsibility: You will have the autonomy to run the business as your own , making key decisions to drive growth. A Long-Term Career Path: A structured opportunity to own a stake in the business . Application Process If you are an ambitious and experienced F&B Executive looking for a leadership role with long-term growth potential , we encourage you to apply. Submit your application today to discuss this opportunity further. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Fixed shift Supplemental Pay: Commission pay Work Location: In person

KRA General Manager - IT Infra, Network & Communications Manage In-house, Co-Located and outsourced Data Centres. Infrastructure Capacity Planning. Liaison with Hardware, Network, Communication and related Service Providers. Manage Service Level Agreements and Matrices Ensure seamless end-user device Management. Manage Infra Security Protocols: TCP/IP, Routing, VRF, Static, BGP, Access Lists, VLAN, WLAN, WAN, Large MPLS. Firewall, Access Control, VPN, IDS/IPS, DLP, Firewall and AV, IPS/IDS Manage Virtualization VMware and Cloud Platforms. Experienced in setting up of BIG server architecture setup for SAP/Dynamics etc. Designing, building and running Disaster Recovery Solutions, replication, automated, backup and recovery. Prepare and analyse relevant documentation such as RCA for Incident management Infrastructure and Communication Related Risk identification / assessment / response activities Proactive monitoring of links at stores. Network monitoring over MPLS network connectivity on NMS Tool. L2/L3 support for managed MPLS network of RSC/stores. Install, configure and manage all network infrastructures (switches, routers, firewalls, wireless controllers and AP's, SSL VPN, WAN compression, etc.) Maintain and ensure the reliability and performance of all LAN, WAN, and VPN components and technologies. Handling store network issues like connectivity issues and routing issues etc. Coordinating with vendor like Airtel, Tata communications, DataCraft, Velocis, Wipro, NSN, Ericsson, Cisco, Juniper, Huawei, etc. Coordinating with other fault management team and other team with ISP’s for the resolution of MPLS/ILL/PRI/NLD/Local Loop/Clear Channel/BRI/Centrex. Manage and maintain UTM/firewalls (e.g. SonicWALL-NXG) and switches (e.g. Cisco 3650, 45xx) and SSL VPN solutions (e.g. SonicWALL, Cisco, Juniper). Follow up of issues with proper escalation management for network Incidents to Compliance to defined SLA. Design and implement short- and long-term strategic plans to make certain IT Infrastructure capacity meets existing and future requirements Develop, implement, and maintain policies, procedures for Server / Storage / Security resource administration and appropriate use Practice IT asset management, including maintenance of Server / Storage / Security component inventory, life cycle management and related documentation IT Compliance and review. Handling Trouble Ticket Management - Opening, Resolving and Closing or service requests with proper RFO for third party vendors. Infrastructure Related Budgeting and Controls. Optimizing Infrastructure/network Costs. Respond, troubleshoot, identify root cause and remediate issues in a complete, documented and timely manner. Provide on-call support for network systems as required. Ensure that appropriate monitoring, alerting and logging mechanisms are in place and functioning optimally all the time. Certification: Microsoft Professional Certified Microsoft Certified Technology Specialist CCNA/MCP Certified Microsoft Azure/AWS Certified Contact Details: Aasma Shaikh shaikhaasmaoasis@gmail.com

Oversee day-to-day QSR operations including kitchen, counter, delivery, and dining. Ensure customer satisfaction by maintaining service speed, food quality, and hygiene standards. Drive sales growth, manage P&L, control food and labor costs.

We are looking for a dedicated and hardworking Cleaner to maintain cleanliness and hygiene in our restaurant. The ideal candidate will ensure the dining area, kitchen, washrooms, and overall premises remain clean, sanitized, and presentable at all times for both guests and staff. Key Responsibilities: Clean and mop floors in the dining area, kitchen, and restrooms. Dust and wipe down tables, chairs, walls, windows, and counters. Empty trash bins and dispose of waste properly and safely. Clean and sanitize restrooms regularly throughout the day. Wash and disinfect surfaces, handles, and high-touch points. Follow daily and weekly cleaning schedules provided by the supervisor. Maintain cleaning supplies and inform management when restocking is needed. Follow all hygiene, safety, and sanitation guidelines strictly. Job Types: Full-time, Permanent Pay: ₹8,000.00 - ₹11,000.00 per month Benefits: Food provided Paid time off Schedule: Rotational shift Work Location: In person

We are hiring a well-groomed and energetic Front Restaurant Steward to support smooth dining operations. The role involves maintaining cleanliness and hygiene in the customer dining area, assisting with table setup and clearing, and providing basic support to the service staff to ensure a positive guest experience. Key Responsibilities: Clean and prepare tables before and after guests are seated. Maintain cleanliness in the dining area, including floors, chairs, and service stations. Assist waiters and servers in carrying food and clearing dishes. Refill water glasses and support guests with basic needs when required. Keep cutlery, glassware, and crockery stocked and polished. Dispose of waste and ensure garbage bins are regularly emptied. Maintain a tidy appearance and follow grooming standards. Support during busy hours to ensure smooth restaurant operations. Job Types: Full-time, Permanent Pay: ₹7,000.00 - ₹12,000.00 per month Benefits: Food provided Paid time off Schedule: Rotational shift Work Location: In person

LOOKING FOR A CAPTAIN TO MANAGE HOTEL/RESTAURANT Contact - Bhanu Naik 9833220205

Preferred candidate profile Should have worked in Central Kitchens or QSR or Food production unit. Providing All data To Maintenance Head Handling Day to day Activity of all Technician. Coordinating with Vendor for Renovation & other civil and Electrical work in Stores and Central Kitchen Handling Store Equipment. Handling Electrical & civil Work Coordinating with Vendor for Cost Cutting and Proper Relationship with Vendor. Handling Breakdown Electrical Equipment ( like as oven, make line etc) Knowledge of Water System, HVAC System, Steam Application Preventive Maintenance of machines as per schedule. To attend the machines which are under break down, and minimize the breakdown period if possible. Guide and instruct the worker from time to time. Contact Person Sofiya Sayyed SG OASIS Interested candidates can share their resume on sofiyaoasis@gmail.com

Guest Check-In and Check-Out:Welcome guests upon arrival. Assist with the check-in and check-out processes. Provide information about hotel amenities, services, and policies. Guest Assistance:Address guest inquiries, requests, and complaints promptly and professionally. Arrange transportation, tours, and other services as requested. Offer assistance with luggage and room orientation. Problem Resolution:Resolve guest issues and complaints, striving to find satisfactory solutions. Act as a liaison between guests and various hotel departments to resolve issues efficiently. Communication:Maintain clear and effective communication with guests through various channels, such as in-person, phone, email, or messaging apps. Keep guests informed about hotel events, promotions, and activities. Concierge Services:Provide concierge services, including restaurant reservations, ticket bookings, and local recommendations. Assist guests with directions and maps. VIP and Special Services:Identify VIP guests and provide personalized services and amenities to enhance their stay. Coordinate special requests, such as room preferences or dietary needs. Guest Feedback:Collect guest feedback and reviews to gauge satisfaction levels. Use feedback to make improvements and address recurring issues. Record Keeping:Maintain guest records and profiles in the hotel's system. Keep track of guest preferences and special requests for future visits. Billing and Payment:Handle guest billing inquiries and ensure accuracy in charges. Assist with payment processes and invoicing, if required. Safety and Security:Be vigilant and ensure the safety and security of guests, reporting any suspicious activity. Provide guidance on hotel safety procedures and emergency exits. Guest Relations Training:Train and mentor junior staff members in guest relations procedures and standards. Reporting:Prepare daily or weekly reports on guest interactions, feedback, and issues for management review. Special Events and Celebrations:Coordinate special events, celebrations, or surprises for guests, such as birthdays or anniversaries. Multilingual Support:If applicable, provide support to guests in different languages to accommodate international travelers. Knowledge Update:Stay up-to-date with local events, attractions, and changes in the hotel's services to provide accurate information to guests. Guest Relations Executives are vital in creating a positive impression of the hotel and ensuring guests have a memorable and enjoyable stay. Their role requires excellent communication skills, problem-solving abilities, and a strong commitment to delivering exceptional customer service. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Needed Experienced supervisor for a well-established Non Veg outlet Shop Located in almost in all malls in chennai (Food,Accommodation , ESI,casual leave & PF will be provided by the company) only Experienced candidates needed to Apply (Time Passers pls avoid ) (Immediate requirement) Job Type: Full-time Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Commuter assistance Food provided Provident Fund Schedule: Day shift

Commi I,DCDP NEEDED URGENTLY FOR A MULTI CUSINE RESTAURANT IN TRIVANDRUM Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Schedule: Day shift Supplemental Pay: Yearly bonus Experience: total work: 3 years (Required) Work Location: In person Expected Start Date: 15/07/2025

Supervising and Training Staff: Restaurant captains lead and mentor service staff, ensuring they adhere to service standards and maintain a high level of professionalism. Guest Service: They are the primary point of contact for guests, addressing their needs, resolving complaints, and striving to exceed expectations. Order Taking and Serving: Captains may assist with taking orders, serving food and beverages, and ensuring prompt and accurate service. Reservations and Seating: Managing guest reservations, seating arrangements, and optimizing table turnover. Maintaining Standards: Ensuring the dining area is clean, organized, and well-stocked, adhering to hygiene and safety standards. Inventory Management: Assisting with monitoring inventory levels and potentially placing orders for supplies. Collaboration with Kitchen: Working closely with kitchen staff to ensure timely and accurate food preparation and delivery. Problem Solving: Addressing any issues that arise during service, resolving conflicts, and finding solutions to ensure guest satisfaction. Financial Responsibilities: In some establishments, captains may be involved in tracking sales, managing costs, and ensuring accurate billing. Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Rotational shift Experience: Restaurant management: 3 years (Required) Work Location: In person

If you are passionate about the restaurant industry and have previous kitchen experience, then we want to hear from you. Our busy eatery is experiencing rapid growth, and is in need of a hard-working, self-motivated Executive Chef to join our team. The Executive Chef will manage the kitchen, develop menus and create delectable recipes. The ideal candidate for this position is creative, enthusiastic and passionate about food. Those with previous industry experience and knowledge of Indian cuisine are encouraged to apply Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train and supervise kitchen personnel Stay current on restaurant industry trends Identify new culinary techniques and presentations Assist kitchen staff with food prep and recipe creation Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹60,000.00 per month Work Location: In person

Sous Chef (Asian ) With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate or above. 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred. Work experience in similar capacity with international chain hotels preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

We are looking for an experienced and motivated Restaurant Captain/Supervisor to lead our team and ensure an outstanding dining experience for our guests. Responsibilities: Supervise daily restaurant operations and ensure smooth service. Lead and motivate the service team to maintain high standards. Greet and assist guests, ensuring an excellent dining experience. Coordinate with the kitchen and bar to ensure timely service. Handle guest complaints professionally and resolve issues efficiently. Maintain cleanliness, hygiene, and restaurant ambiance. Assist in staff training, scheduling, and performance evaluation. Ensure compliance with health and safety regulations. Manage inventory and ensure proper stock of supplies. Requirements: Minimum 1-2 years of experience in a supervisory role in a restaurant, preferably Indian cuisine. Strong leadership and communication skills. Excellent customer service and problem-solving abilities. Ability to work in a fast-paced environment and handle pressure. Knowledge of restaurant operations, POS systems, and inventory management. Flexibility to work evenings, weekends, and holidays Job Types: Full-time, Permanent Pay: Up to ₹20,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Performance bonus Shift allowance Ability to commute/relocate: Haridwar, Uttarakhand: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Education: Secondary(10th Pass) (Preferred) Work Location: In person

Prepare and cook a variety of Chinese dishes to high standards. Develop and test new recipes to enhance the menu. Supervise kitchen staff and delegate tasks efficiently. Ensure all dishes are prepared and presented in accordance with restaurant standards. Maintain cleanliness and organization of the kitchen at all times. Order and manage kitchen inventory, ensuring freshness and quality of ingredients. Ensure compliance with food safety and hygiene regulations. Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person

URGENT HIRING !!! For more information call or whatsapp +91 9650733400 location's : Canada ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc duties and responsibilities Welcoming guests as they arrive and checking them into their rooms Answering phone calls and responding to guest inquiries Handling guest complaints and resolving issues in a timely and professional manner Processing payments and maintaining accurate guest records Assisting guests with luggage and other requests Coordinating with housekeeping and maintenance staff to ensure guest rooms are clean and functioning properly Maintaining a clean and organized front desk area Providing information about hotel amenities, local attractions, and restaurants Upselling hotel services and amenities to guests Ensuring guest satisfaction throughout their stay

Job Responsibilities: Guest Service & Satisfaction: Greet and welcome guests warmly. Ensure prompt and courteous service. Take feedback from guests and resolve any service complaints promptly. Maintain high standards of hygiene and customer satisfaction. Team Supervision: Supervise and coordinate the activities of the service staff. Assign tasks and manage table allocations. Ensure staff adhere to service standards and grooming guidelines. Order Management: Take food and beverage orders from guests and relay to kitchen/bar. Ensure accurate billing and smooth order delivery. Upsell menu items and make recommendations to guests. Table Management: Oversee table settings and dining area cleanliness. Manage table turnovers efficiently. Coordinate with the hostess for guest seating and reservations. Training & Development: Train new wait staff and guide junior team members. Conduct daily briefings about specials, promotions, or important service updates. Inventory & Stock Handling: Monitor usage of service materials (menus, cutlery, linen). Inform management about stock shortages. Coordination & Communication: Coordinate between kitchen, service, and cashier. Communicate guest preferences and special requests accurately. Daily Reporting: Prepare end-of-day reports related to service, complaints, and guest feedback. Report to management on any issues faced during service. Job Type: Full-time Pay: ₹13,000.00 - ₹16,000.00 per month Benefits: Food provided Work Location: In person

Responsibilities: Prepare and cook a range of authentic Indian curries according to established recipes and quality standards. Manage your designated station in the kitchen efficiently. Ensure all ingredients are fresh, properly stored, and used in a timely manner. Follow all hygiene and food safety regulations. Assist in the preparation of mise en place for your station. Plate dishes attractively and according to restaurant standards. Collaborate with other kitchen staff to ensure smooth service. Learn and develop new curry recipes and techniques. Maintain a clean and organized work area. Assist with inventory management for your station. Qualifications: Proven experience as a Commi Chef or Demi Chef, with a focus on Indian cuisine and specifically curries. Strong knowledge of Indian spices, ingredients, and cooking techniques. Ability to follow recipes accurately and consistently. Excellent knife skills. Good understanding of food safety and hygiene practices. Ability to work efficiently under pressure in a fast-paced environment. Strong teamwork and communication skills. Bonus Points For: Formal culinary training or certification. Experience with tandoor cooking or other regional Indian cuisines. To Apply: [email protected] Job Type: Full-time Pay: ₹15,086.00 - ₹20,230.99 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Morning shift Rotational shift Work Location: In person

F&B Captain/Steward/Hostess/Customer Service/Hostess -MNC QSR 5 Star Restaurant Chain Company Customer Service Representative Job Title: Customer Service Representative - Food & Beverages Job Summary: We are seeking a highly motivated and customer-focused individual to join our team as a Customer Service Representative in the Food & Beverages industry. The ideal candidate will have a passion for providing excellent customer service, a strong understanding of food and beverage products, and exceptional communication skills. Responsibilities: Customer Interaction: Respond promptly and professionally to customer inquiries via phone, email, and live chat. Provide information about food and beverage products, including ingredients, pricing, and availability. Assist customers in placing orders, making recommendations, and resolving any issues or concerns. Order Processing: Accurately process customer orders in a timely manner. Coordinate with internal teams, including the kitchen and delivery personnel, to ensure seamless order fulfillment. Keep customers informed about the status of their orders and any potential delays. Product Knowledge: Stay informed about the menu, including new additions and seasonal offerings. Provide detailed information about ingredients, allergens, and nutritional information to customers. Continuously update product knowledge to better assist customers with their inquiries. Issue Resolution: Address and resolve customer complaints, concerns, and feedback in a professional and positive manner. Collaborate with the quality control team to investigate and resolve product-related issues. Communication: Effectively communicate with cross-functional teams, including kitchen staff, delivery personnel, and management. Keep customers informed about promotions, discounts, and special events. Customer Feedback: Collect and document customer feedback to identify areas for improvement. Share feedback with the management team to enhance overall customer satisfaction. Documentation: Maintain accurate and up-to-date customer records. Generate reports on customer inquiries, orders, and feedback for management review. Qualifications: High school diploma or equivalent; associate's or bachelor's degree preferred. Proven experience in customer service, preferably in the food and beverage industry. Excellent communication and interpersonal skills. Knowledge of food and beverage products, including ingredients and preparation methods. Strong problem-solving abilities and the ability to handle challenging customer situations. Familiarity with order processing systems and customer relationship management (CRM) software. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work evenings, weekends, and holidays as needed. JD for Restaurant Captain Job Title: Restaurant Captain Location: Mumbai Reports To: Restaurant Manager Job Summary: As a Restaurant Captain, you will be responsible for providing a pleasant dining experience by ensuring all guests are treated cordially, seated comfortably, and attended to promptly. You will oversee the service team, coordinate the floor operations, and ensure the staff adheres to the restaurant's service standards and etiquette. Key Responsibilities: Greet guests upon arrival and assist them with seating according to their preferences and reservation status. Supervise the waitstaff, bartenders, and other service staff to ensure optimal performance and adherence to service standards. Manage table settings and seating arrangements to accommodate guests comfortably and maximize space efficiency. Oversee the distribution of menus and inform guests about special items, menu changes, and out-of-stock items. Take lead in resolving customer complaints regarding food quality or service. Train new hires and organize ongoing staff training to maintain high service standards. Coordinate with the kitchen and bar staff to ensure timely preparation and delivery of orders. Ensure cleanliness and hygiene standards are maintained throughout the restaurant. Handle reservation inquiries and maintain an accurate reservation book. Process billing and payments accurately and efficiently. Provide feedback to the management on guest satisfaction and staff performance. Assist in inventory management and ordering supplies as needed. Required Skills and Qualifications: High school diploma or equivalent; degree in hospitality or restaurant management preferred. Proven experience as a Restaurant Captain or in a similar role in the hospitality industry. Excellent interpersonal and communication skills. Strong leadership abilities and team management skills. . Key Responsibilities: 1. Operations Management: Oversee the overall functioning of the food and beverage outlet. Ensure compliance with health and safety regulations. Manage inventory levels and order supplies as needed. Monitor and maintain the cleanliness and organization of the outlet. 1. Staff Management: Recruit, train, and supervise outlet staff. Schedule shifts and allocate responsibilities to ensure optimal staffing levels. Conduct regular performance evaluations and provide constructive feedback. Foster a positive and collaborative work environment. 1. Customer Service: Ensure that customers receive high-quality service. Address customer complaints and resolve issues promptly. Train staff on excellent customer service practices. Monitor customer feedback and implement improvements as needed. 1. Sales and Revenue: Set and achieve revenue targets for the outlet. Implement strategies to maximize sales and profitability. Analyze sales data and trends to identify opportunities for growth. Introduce promotions or marketing initiatives to drive sales. 1. Quality Control: Maintain high standards of food and beverage quality. Conduct regular inspections to ensure compliance with quality standards. Address any issues related to product quality promptly. 1. Financial Management: Prepare and manage the outlet budget. Monitor expenses and implement cost-control measures. Generate financial reports and provide regular updates to senior management. 1. Communication: Communicate effectively with staff, management, and suppliers. Participate in regular meetings to discuss performance, goals, and improvements. Keep abreast of industry trends and share relevant information with the team. Qualifications and Skills: Bachelor's degree in Business Administration, Hospitality Management, or a related field. Proven experience in a supervisory or managerial role in the food and beverage industry. Strong leadership and interpersonal skills. Excellent communication and organizational abilities. Knowledge of health and safety regulations. Understanding of food and beverage trends and customer preferences. Ability to work in a fast-paced environment and handle pressure. Job Title: Restaurant Steward Introduction: We are looking for a dedicated and efficient Steward to join our team at [Restaurant Name]. This role is crucial for maintaining the cleanliness and organization of our kitchen and dining areas, ensuring a pleasant dining experience for our guests. The ideal candidate will be energetic, hardworking, and committed to upholding our restaurants standards. Key Responsibilities: Maintain cleanliness and organization within the kitchen, dishwashing area, and dining spaces. Wash and sanitize all pans, utensils, and dishes either manually or using dishwashers. Manage garbage disposal and recycling in accordance with restaurant policies. Assist in basic food preparation under the guidance of the chef or kitchen supervisor. Ensure all cleaning equipment and kitchen appliances such as blenders, grinders, and ovens are maintained and cleaned. Re-stock kitchen and dining area items like cutlery, dishes, glasses, and ingredients as needed. Ensure the kitchen, storage, and disposal areas are kept in accordance with health and safety regulations. Assist in inventory control and management. Handle table settings, polishing silverware, and ensuring serveware is presentable. Coordinate with kitchen and dining staff to address any issues with food quality or service. Assist in setting up events, banquets, and other special functions. Provide input on kitchen efficiency and safety improvements. Requirements: Proven experience as a Steward or similar role in the hospitality or restaurant industry. Familiarity with health and safety regulations in the food service industry. Strong organizational and time management skills. Job Title: Hostess Job Summary: We are seeking a friendly, professional, and well-groomed Hostess to join our restaurant team. As the first point of contact for our guests, the Hostess is responsible for creating a welcoming environment, managing reservations, and ensuring efficient seating flow to provide an exceptional dining experience. Key Responsibilities: Greet guests promptly and warmly as they enter the restaurant. Manage waitlists and reservations using the reservation system. Assign tables and coordinate with servers to balance seating flow. Provide accurate wait time estimates and communicate delays clearly. Answer incoming calls and respond to guest inquiries professionally. Maintain the cleanliness and organization of the host/hostess area. Assist with guest needs and accommodate special requests when possible. Collaborate with front-of-house and back-of-house staff to ensure seamless service. Follow opening and closing procedures as directed. Ensure compliance with health, safety, and hygiene standards. Share your updated resume - hrd8.pawf@gmail.com or Whatsapp(8871412511)

Role & responsibilities Industry Type: Retail Department: Retail Store Operations Job Profile- Store Manager Functional Area : Store Operations Eligibility- Qualification- Any Graduate Experience : Min 10 years Age Up to 36 years Preferred Industry : Manufacturing /Automobiles / QSR/FMCG/Cinemas/Hotels only! Employment Type: Full Time, Permanent Role & responsibilities Timely opening of Store and adherence to all the processes at store opening Optimum utilization of manpower & Team Development Customer Satisfaction/ Service, Avoid stock outs, loss of sale Loss Prevention, Customer Satisfaction & Service Pilferage Control Asset Maintenance, customer convenience & service Team Building, Employee Engagement Space Management, Maintain the hygiene, customer service Safety of staff, Customers and assets, avoid loss of sale Smooth Stores operation Statutory Compliance People management, Experience of handling a team of more than 50 employees, Store operations, People management skill, Customer handling Interested candidates can share there updated resume on: sonali.patil@dmartindia.com

NChef is a chain of multi cuisine restaurant operating in Bangalore area.. We urgently required well experienced one south indian COMMI 1 and COMMI 2 for our Brigade road Outlet .. Salary :- Commi 1 :- 22 k - 25 k Commi 2:- 16 k -20 k Food and accommodation will be provided by the company.. Monthly 2 paid off only ... 10 hrs duty time.. Preferred candidates who experienced in south indian ala carte orders... People who is from Kerala most preferred.. Shoot your Resume:- 8606348038 Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹28,000.00 per month Benefits: Commuter assistance Flexible schedule Food provided Leave encashment Paid time off Schedule: Day shift Evening shift Fixed shift Weekend availability Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Position: Front Desk Executive Department: Operations Location: Noida, Sector 126 Experience: Minimum 2 years in the hospitality industry, ideally within a 5-star hotel or fine-dining restaurant. Key Responsibilities: Serve as the primary contact for all clients, addressing their issues and inquiries effectively. Establish and execute front desk standards and workflows. Resolve guest concerns and respond to questions, delivering outstanding customer service. Maintain a tidy and organized reception and front desk area. Oversee team members and all reception operations, including reservations, scheduling, calls, and email correspondence. Carry out administrative tasks like filing documents and updating records as required. Manage walk-in and phone inquiries, documenting visitor details accurately. Supervise the reception team, monitor housekeeping personnel, and oversee office support staff. Welcome clients visiting the premises and ensure meticulous maintenance of the visitor log. Job Types: Full-time, Permanent Pay: ₹20,550.87 - ₹35,604.20 per month Schedule: Day shift Morning shift Application Question(s): Do you have at least 2 years of experience working in the hospitality industry? (Yes/No) Have you worked in a 5-star hotel or fine-dining restaurant environment? (Yes/No) Are you currently based in Noida or willing to relocate? (Yes/No) How many years of experience do you have in a front desk or customer-facing role? (Numeric) Have you supervised housekeeping or office support staff before? (Yes/No) Current CTC: Expected CTC: Notice period (In days) Work Location: In person Expected Start Date: 13/07/2025

A Restaurant Storekeeper is responsible for managing the inventory of food, beverages, and supplies within a restaurant or food service establishment. This includes receiving, storing, and issuing items while maintaining accurate records and ensuring proper stock levels. They play a crucial role in preventing shortages or overstocking, minimizing waste, and maintaining food safety standards. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Required Female : Cashier We are seeking a friendly and detail-oriented Restaurant Cashier to join our team. The ideal candidate will handle customer transactions, manage cash and card payments, and ensure a positive customer experience. As a Restaurant Cashier, you will play a key role in maintaining the efficiency and accuracy of our restaurant’s financial operations. Requirements : High school diploma or equivalent. Previous experience as a cashier or in customer service is preferred. Strong basic math skills. Ability to handle cash and card transactions accurately. Excellent customer service skills. Responsibilities : Greet customers and provide a welcoming atmosphere. Handle cash, credit, and debit card transactions using a POS system. Issue receipts and ensure accurate transaction records. Balance the cash drawer at the end of each shift. Assist with answering customer inquiries and resolving any issues. Maintain a clean and organized checkout area. Assist with basic inventory management and restocking as needed. Interested Candidates call back on 9008073373/9008582096 Job Type: Full-time Pay: ₹14,000.00 - ₹18,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Fixed shift Morning shift Work Location: In person