2033 Restaurant Jobs - Page 48

Site Visit - Detailed Drawing with applied Engineering Principles - Preparation of design documents, coordination and checking of detailed drawings - Pre Planning Process such as Cost Estimations, Budgeting - Manpower Planning - Establish Construction Schedules - Site Supervision: Quality of rawmaterials, Quality of construction, Adherence to Plan, Adherence to budgeted costing - BOQ - Managing On Site Construction Team - Coordinate with various internal and inter department team members and Heads of Department - Ensure proper design and layouts are being implemented to achieve safety, functionality and efficiency - Manage and Lead the team - Periodical Reports Excellent Knowledge of: Autocad, Vendor Coordination, Contractors Coordination, Cost Estimations, Project Execution within timelines - Compliance - Safety Standards and Regulations - Building Design Codes and standards - Testing Material - Testing Process as per standards and specifications - Autocad - MS Office Prior Experience in Villa Projects would be an added advantage Qualification: Degree in Civil Engineering

Responsibilities: * Assist with food prep, cooking & serving * Maintain cleanliness & organization of kitchen area * Collaborate with team on menu planning & execution * Support commis chefs during busy periods Food allowance Annual bonus

Interested Candidates may share their CV to joinus@vedicvillagehotels.in WhatsApp. 8714642710, 8714642720 Specialised in South Indian Dishes Role & responsibilities Ensure consistent great food production, in line with the quality standards. Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Keep all working areas clean and tidy and ensure no cross-contamination Prepare all MIS-in-place for all relevant menus Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with all health and safety and food safety legislation Meet all health and hygiene requirements Preferred candidate profile We are seeking an experienced chef to prepare South Indian & Indian Cuisine. Must have strong culinary skills. Perks and benefits Food & Accommodation

Facilitator Quick Service Restaurant “Tata STRIVE is an established brand in the skill development sector, a division of Tata Community Initiatives Trust which addressing the pressing need of skilling India’s youth for employment, entrepreneurship, and community enterprise. Visit here to know more - www.tatastrive.com ” Role Facilitator - Quick Service Restaurant Objective To ensure Training students at Tata STRIVE Skill Centre. Delivery and continuous improvement of training programs; developing reinforcements and evaluating outcomes. Support in the holistic youth development process along with training them on nuances of the Hospitality sector. Key Responsibilities Create and maintain a positive and professional learning environment. Motivate trainees through effective training methodologies both in group and individual classroom dynamics. Utilize a variety of training methodologies, techniques, concepts, learning tools, and practices to ensure maximum effectiveness of training delivery, as per the framework provided. Conduct specific training needs assessments to support the design, development, and delivery. Monitor and measure the effectiveness of training programs and provide necessary feedback to the corporate team for necessary changes when required. Partner with students in their learning process and ensure a positive impact on the scorecard. Support the mobilization team for mobilizing learners. Performs other related duties as assigned or requested. To conduct classroom and practical assessments for the learners and evaluate their performance. Essential Skills Must have worked in a Fine dining restaurant or 24 Hrs. Coffee Shop and Banquets/Events and Conferences. Experience in Departmental Learning Coordination/ Training and Development/department training is a must. Prior experience in Vendor Selection, Procurement, and Budgeting. Experience in Caf and Bar Operations. Experience as a Barista, Knowledge of Tea, Coffee & other Non-Alcoholic Beverages Caf Food preparation, Familiar with the vocational training industry & various skill development programs. Knowledge of Departmental SOPs. Excellent English communication Skills. Fluent in Hotel English and phraseology. Good Networking in City Hotels. Assess Placement Demand, Organize Placement Drive. Reporting To Center Manager Location Qualifications Bachelor from IHM (NCHMCT Central or State affiliation only), Management trainees will be given preference. Desired Experience (years) 3-5 Years’ experience in a 5-start category Hotel with more than 200 rooms inventory. Must have exposure in Banquets and Coffee Shop. Reach us at careers@tatastrive.com

Job Opening: Female Restaurant Assistant – Vrihi Skydeck, Patna's Best Rooftop Restaurant Location: Vrihi Skydeck, Patna Position: Female Restaurant Assitant Age bar- 21 -30 Employment Type: Full-time Salary Range: ₹12,000 – ₹18,000 per month (Based on experience & communication skills) Experience Preferred: 0–2 years (Freshers with excellent communication are welcome) About Us: Vrihi Skydeck is Patna’s most loved rooftop multi-cuisine restaurant, known for its premium ambiance, top-notch hospitality, and unforgettable dining experiences. We believe the first impression is everything – and that’s where you come in! Key Responsibilities: Warmly welcome guests upon arrival with a friendly smile and graceful demeanor Maintain a positive, approachable, and professional appearance at all times Escort guests to their tables and manage the waiting list efficiently Handle reservations and guest inquiries in person and over the phone Communicate effectively with servers and kitchen staff to ensure a seamless dining experience Maintain the front desk/reception area to be neat, organized, and welcoming Deliver an exceptional first and last impression of the restaurant Handle any guest concerns politely and escalate when needed What We’re Looking For: Female candidates only Excellent verbal communication skills in Hindi and English A pleasant personality , confident body language, and customer-centric approach Well-groomed with a strong sense of hospitality and professionalism Ability to multitask and handle high-pressure situations gracefully Flexible with work shifts, especially evenings and weekends Perks & Benefits: Competitive salary with performance-based incentives Opportunity to work in Patna’s most premium rooftop dining space Professional development and hospitality training Friendly and supportive work culture To Apply: Send your resume with a recent photo toWhatsApp Number- Contact: 7733995579 Drop the cv and one photo Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Paid time off Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 02/07/2025

Greeting guests Handling the orders Making guests comfortable Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Crew Member : McDonald's - CPRL India McDonald's Restaurants in North & East India are operated by Connaught Plaza Restaurants Pvt. Ltd. Committed to providing the highest quality dining experience, McDonald's in India offers a diverse menu crafted from locally sourced, quality ingredients. Expanding rapidly, McDonald's currently operates nearly 200 Restaurants across North & East India, contributing to direct employment for over 6,500 individuals. Minimum criteria: 18 Years of age or older 12th pass. Description: What does a crew member do? Connect with customers to ensure they have a positive experience Help customers order their favorite McDonald's meals Prepare all of McDonald’s World-Famous food Partner with other Crew and Managers to meet daily goals and have fun Keep the restaurant Clean and look fantastic mop + broom + dusting and other cleaning activities as per requirement) All you'll need is an outstanding attitude, willingness to learn and grow and the capability to excel in a fast-paced, team environment. We'll teach you the rest. Salary: Salary Wages paid per hour (Max hours 208 in a month) above of 208 hours OT will be paid. Salary per hour rate varies from state to state Leave / Holiday: As per State Shop & Establishment Act Hiring process : 1st round of interview with Restaurant Manager. On-job-evaluation (OJE) and if found fit then hired. Career Development path for Crew : Join as Crew, based on performance then get Promoted to Crew Trainer Floor Manager, 2nd Assistant Floor Manager,1st Assistant Restaurant Manager. This is at the restaurant level.

Job Description: Company - Bhojan catering services Prefer - Male candidate salary - 9k - 11k with Food & accommodation provided Key Responsibilities: General Cleaning: Clean and sanitize floors, walls, windows, and all surface areas in the restaurant. Dust furniture, fixtures, and decorative items regularly. Clean and polish glass doors, mirrors, and windows. Dining Area Maintenance: nsure tables, chairs, and serving stations are spotless and well-arranged. Remove trash, used cutlery, and leftovers from tables and service areas promptly. Refill hand sanitizers, tissues, and cleaning supplies as needed. Restroom Upkeep: Clean and disinfect restrooms frequently during service hours. Rstock toiletries (toilet paper, soap, etc.) regularly. Report any maintenance issues (leaks, broken fixtures) to the supervisor. Back-of-House Cleaning: ssist in keeping kitchen floors clean and free from spills. Empty garbage bins and transport waste to the disposal area. Follow hygiene and safety protocols in waste handling and disposal. Safety & Hygiene Compliance: Adhere to health, safety, and sanitation standards. Use cleaning equipment and chemicals as per guidelines. Wear appropriate personal protective equipment (PPE) when required. Job Type: Full-time Pay: ₹9,000.00 - ₹11,000.00 per month Benefits: Food provided Health insurance Schedule: Day shift Shift availability: Day Shift (Required) Work Location: In person

Job description Dear Candidates, Greetings !! We have an urgent opening for a CRE service for our automobile client. Company Name: Triumph Hyundai Manesar Service Centre Location: NH-8, Village-Nakhrolla, Near Mc Donalds Restaurant, Manesar, Haryana-122050 Skills: Experience: Minimum of 3 Years in Automobile-Service Segment Must: Pleasing personality and good communication skills (verbal and written) Qualification: Graduate or MBA Salary Budget- upto 20k Note: If this job is not relevant, you may forward it to your friends, relatives, colleagues. Relevant automobile experience is mandatory, and salary has no bar for deserving candidates. Interested candidates, please share your resume at [email protected] or WhatsApp at 9355066150. Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your current salary? What is your expected salary? Experience: total work: 1 year (Preferred) Work Location: In person

Job Title: Restaurant Captain Location: Hyderabad, India Industry: Food & Beverage / Hospitality Cuisine Focus: Turkish Bakery & Pastries Employment Type: Full-time Reporting To: Restaurant Manager / Floor Supervisor Job Summary: We are looking for a proactive, guest-oriented, and experienced Restaurant Captain to lead the front-of-house service team at our new Turkish bakery and pastry restaurant in Hyderabad. The ideal candidate will ensure smooth floor operations, exceptional guest service, and team coordination to deliver a memorable dining experience rooted in Turkish hospitality. Key Responsibilities: Guest Service & Engagement: Greet guests warmly and ensure they are seated comfortably. Take accurate food and beverage orders and offer informed menu recommendations. Explain Turkish bakery items and assist guests with their choices, including specials and allergens. Ensure timely and smooth delivery of orders in coordination with kitchen and stewards. Handle guest complaints or feedback professionally and promptly escalate when needed. Team Supervision & Coordination: Supervise stewards and assign duties for efficient service flow. Ensure team members follow grooming, hygiene, and service protocols. Train and motivate junior staff on service etiquette, upselling, and guest engagement. Conduct briefings before each shift regarding daily specials, menu updates, and guest preferences. Operations & Compliance: Oversee table setups, cleanliness, and readiness before each shift. Monitor inventory of service-related supplies (cutlery, crockery, linens). Ensure adherence to safety, hygiene, and FSSAI food handling standards. Support cashiering and billing tasks when required. Qualifications & Skills: Minimum 3–5 years of experience in a restaurant or café, including 1–2 years in a captain or supervisory role . Strong knowledge of table service, customer handling, and POS systems. Fluent in English, Hindi, and local language; knowledge of Turkish cuisine is a plus. Excellent interpersonal and leadership skills. Ability to work under pressure, in rotational shifts, weekends, and holidays. Professional grooming, positive attitude, and a passion for hospitality. Shift: Rotational shifts (including weekends & holidays) Dress Code: Uniform with clean, professional appearance Team Size Supervised: 3–6 stewards Salary Range: ₹15,000 – ₹20,000 per month (based on experience) Joining: Immediate Job Types: Full-time, Permanent Pay: ₹11,759.13 - ₹20,000.00 per month Benefits: Health insurance Life insurance Provident Fund Schedule: Evening shift Morning shift Night shift Work Location: In person

Job Description: We are seeking a motivated and customer-focused Telecaller to join our team. The role involves making outbound calls to potential or existing customers, assisting walk-in customers, and supporting counter operations including cash counter monitoring. You may also be required to work at and manage duties at another restaurant location as needed. Key Responsibilities: Make outbound calls to prospective clients to promote products or services. Provide clear and professional information to customers and handle their queries. Maintain accurate records of calls, leads, and customer interactions using CRM tools. Support counter monitoring by assisting walk-in customers, managing queries, monitoring the cash counter/table, and maintaining a professional front-desk presence. Be flexible to work and manage duties in another restaurant location as required. Coordinate with the internal team for scheduling appointments or follow-ups. Achieve daily, weekly, and monthly call and lead generation targets. Requirements: Good communication skills in [English / Hindi / Regional language]. Basic computer skills and familiarity with CRM systems preferred. Ability to multitask between telecalling and front-desk/counter duties. Prior experience in telecalling, front-office, or customer service is a plus. Positive attitude, good listening skills, and ability to work under pressure. Willingness to work at different restaurant locations when needed. Work Type: Full-time Location: 913, Manjeera Trinity Corporate, Kukatpally Housing Board Colony, Kukatpally, Hyderabad, Telangana 500085 Salary: 7k to 12 k Job Type: Full-time Pay: ₹8,086.00 - ₹12,000.00 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Language: Hindi (Preferred) English (Preferred) Work Location: In person

Job Title: Chef de Partie (Continental Cuisine) Location: Mumbai, Maharashtra, India Reports To: Sous Chef / Executive Chef The Role: We are looking for an experienced and talented Chef de Partie specializing in Continental cuisine, with approximately 6 years of progressive culinary experience . As a Continental CDP, you will be responsible for managing a specific kitchen section (e.g., Saucier, Garde Manger, Rotisseur, Entremetier), ensuring the highest standards of food preparation, quality, and presentation. You will lead by example, mentor junior staff, and contribute significantly to our culinary success. What You'll Do: Section Management: Take full ownership of your assigned Continental kitchen section, including daily operations, mise en place, and workflow. Culinary Execution: Prepare, cook, and present a wide range of Continental dishes with precision, consistency, and artistic flair, adhering to established recipes and standards. Quality Control: Ensure all dishes leaving your section meet our high standards for taste, temperature, portioning, and presentation. Team Leadership: Supervise, train, and motivate Commis chefs and kitchen assistants within your section, guiding them on techniques and best practices. Inventory & Cost Control: Manage inventory for your section's ingredients, minimize waste, and assist with ordering and stock rotation. Hygiene & Safety: Strictly adhere to all food safety, hygiene, and sanitation standards (e.g., HACCP principles) within your section and the kitchen. Collaboration: Work closely with the Sous Chef and other CDPs to ensure smooth kitchen operations and timely service during peak hours. Menu Input: Contribute ideas for new menu items or improvements based on culinary trends and guest feedback. What You'll Bring: Experience: Approximately 6 years of dedicated culinary experience, with a strong focus on Continental cuisine, ideally in a reputable hotel or fine-dining restaurant. Expertise: In-depth knowledge of various Continental cooking techniques, classic and modern dishes, and international flavor profiles. Leadership: Proven ability to manage a kitchen section independently and effectively lead and mentor a small team. Skills: Strong organizational skills, attention to detail, precision in cooking, and excellent communication abilities. Problem-Solving: Ability to work efficiently under pressure and solve operational challenges effectively. Hygiene: Thorough understanding and strict adherence to food safety and sanitation regulations. Education: A culinary diploma or degree from a recognized institution is highly preferred. Availability: Flexibility to work various shifts, including evenings, weekends, and public holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Continental Food Cooking: 6 years (Required) Work Location: In person

Job Title: Sous Chef (Indian Cuisine Specialist) Location: Mumbai, Maharashtra, India Reports To: Head Chef / Executive Chef The Role: We are looking for a dedicated and experienced Sous Chef specializing in Indian cuisine, with 8-12 years of progressive culinary experience. You will be the Head Chef's right-hand in the Indian kitchen section, responsible for overseeing daily operations, ensuring culinary excellence, and maintaining the highest standards of quality and hygiene. This role requires deep expertise in various Indian cooking techniques, regional specialties, and strong leadership capabilities. Key Responsibilities: Culinary Excellence: Execute and oversee the preparation of a wide range of authentic and contemporary Indian dishes (e.g., North Indian, South Indian, Mughlai, Street Food). Ensure consistency in taste, quality, presentation, and portion control for all Indian dishes. Assist in the development and innovation of new Indian menu items and specials. Manage and monitor food production processes to minimize waste and maximize efficiency. Kitchen Management: Supervise and guide the junior chefs and kitchen staff in the Indian section. Oversee daily kitchen operations, including mise en place, cooking, and plating. Manage inventory for Indian ingredients, place orders, and ensure proper storage and rotation. Maintain a clean, organized, and efficient Indian kitchen workstation. Team Leadership & Training: Train and mentor junior culinary staff in Indian cooking techniques, recipes, and best practices. Foster a positive, collaborative, and disciplined work environment. Assist the Head Chef in scheduling and managing kitchen staff. Quality & Compliance: Strictly adhere to all food safety regulations, hygiene standards, and health codes (e.g., HACCP principles). Conduct regular quality checks of ingredients and finished dishes. Ensure all kitchen equipment is properly maintained and operated safely. What You'll Bring: Experience: 8-12 years of proven culinary experience, with a significant focus on authentic Indian cuisine, preferably in a reputable hotel, restaurant, or catering establishment. Expertise: In-depth knowledge of various regional Indian cuisines, spices, cooking methods, and traditional recipes. Leadership: Demonstrated ability to lead, motivate, and manage a kitchen team effectively. Skills: Strong organizational, communication, and problem-solving skills. Attention to Detail: Meticulous approach to food preparation, presentation, and hygiene. Education: Culinary degree/diploma from a recognized institution is preferred. Availability: Ability to work flexible hours, including evenings, weekends, and holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Indian Food Cooking: 8 years (Required) Work Location: In person

Job Title: Steward Department: Food & Beverage / Kitchen Stewarding Reports To: Stewarding Supervisor / Chef / F&B Manager Location: [Hotel/Restaurant Name] Job Summary: A Steward is responsible for maintaining cleanliness and hygiene in the kitchen and service areas. This includes cleaning dishes, utensils, kitchen equipment, and ensuring that all work areas are organized and sanitized as per safety and hygiene standards. Key Responsibilities: Wash and sanitize dishes, glassware, cutlery, and kitchen equipment Maintain cleanliness in kitchen areas, including floors, walls, and workstations Assist chefs and kitchen staff with basic preparation and cleaning tasks Dispose of garbage properly and follow waste separation guidelines Refill and stock kitchen supplies and cleaning materials as needed Ensure equipment is cleaned, stored, and handled safely Follow safety and hygiene regulations (e.g., HACCP, food safety standards) Support service staff by cleaning trays, replenishing items, and maintaining pantry areas Report any maintenance or repair needs to the supervisor Skills and Qualifications: No formal education required; basic literacy is preferred Previous experience in stewarding or housekeeping is an advantage Knowledge of hygiene and cleaning standards Ability to work in a hot, fast-paced kitchen environment Physically fit and able to lift heavy objects Team player with a positive attitude Physical Requirements: Ability to stand for extended periods Able to lift, carry, and move items up to [20–25 kg] Flexible to work in shifts, including weekends and holidays Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Schedule: Day shift Work Location: In person

Job Summary: The Restaurant Captain is responsible for supervising the restaurant floor, coordinating the service team, and ensuring a high level of guest satisfaction. The role involves taking orders, ensuring timely service, and leading the service staff to deliver a smooth dining experience. Key Responsibilities: Greet and welcome guests in a courteous and professional manner Assign tables and manage reservations/waitlists Take orders accurately and relay them to kitchen and bar staff Supervise and support waiters and stewards during service Ensure all food and beverages are served as per standard operating procedures Handle guest queries, requests, and complaints efficiently Check table settings, cleanliness, and overall restaurant ambiance Ensure team members follow grooming and service standards Train and guide new service staff as required Monitor inventory of service equipment and coordinate with relevant departments Ensure billing and payment processes are handled smoothly Skills and Qualifications: Minimum 2–4 years of experience in restaurant or hotel service Excellent communication and interpersonal skills Good knowledge of food and beverage service standards Leadership qualities and team management skills Ability to multitask and work under pressure Proficiency in using POS systems High level of personal grooming and hygiene Physical Requirements: Ability to stand and walk for long hours Able to carry trays, plates, and other service equipment Flexible to work in shifts, weekends, and holidays Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Schedule: Day shift Work Location: In person

Basic language skills as Hindi and English Minimum 1 years experience in the same field preferred, freshers are also welcome We are looking for Waiter/Steward or Service Boy Greeting patrons and if needed,confirming and taking reservations Giving basic information on reservations,availability,restaurant hours and services Preparing for guest by cleaning and setting tables Required Candidate profile Describe menu items to customers or suggest A friendly,polite &courteous nature Strong communication and organizational skills A high school diploma or equivalent in Food Knowledge salary+(Food & Acc) Candidates may contact on 9740987711 Schedule: Day shift Evening shift Morning shift Education: Secondary(12th Pass) (Preferred) Experience: Restaurant service: 1 year (Preferred) total work: 1 year (Preferred) Language: English (Preferred) Hindi (Preferred) Job Types: Full-time, Part-time, Permanent, Fresher, Internship, Contractual / Temporary, Freelance, Volunteer Pay: From ₹12,000.00 per month Benefits: Food provided Schedule: Day shift Night shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Education: Higher Secondary(12th Pass) (Preferred) Language: Hindi (Preferred) English (Required) Expected Start Date: 26/06/2025

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

Restaurant Billing, Cash handling, Online order handling, stocks and Catering Order invoicing. Job Type: Full-time Pay: ₹17,000.00 - ₹18,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Location: Tambaram, Chennai, Tamil Nadu (Preferred) Work Location: In person Application Deadline: 30/06/2025 Expected Start Date: 26/06/2025

Hostess Responsibilities: Greeting guests as they enter and placing them on the waiting list as needed. Providing guests with menus and answering any preliminary questions. Seat guests at tables or in waiting areas. Assigning guests to their preferred tables keeping in mind table rotation so that servers get the right number of customers. Interacting with guests to ensure they are happy with food and service. Responding to complaints and helping to resolve them. Answering phone calls, taking reservations and answering questions. Knowledge of menus. Assist in other positions in the restaurant as needed. Providing excellent customer service Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Health insurance Leave encashment Life insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Application Question(s): Are you in Western Line Mumbai? Are you aware of Japanese and Korean Cuisine? How many years of experience do you have as a hostess? 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 Responsible for overall supervision, planning, control and coordination of all activities of the team engaged in the operations of the department. Ensure that the beverages prepared and served in the assigned area are according to standard recipes and with excellent quality. Ensure to attend to guest complaints, requests or inquiries regarding the services. Any matter which may affect the interests should be brought to the attention of the Management. Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Achieve guest satisfaction and organizational profitability through effective utilization of all resources. Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru at Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service. Ensure to train the team according to established procedures and also ensure that the team has been trained for all safety provisions. Qualifications Degree level Relevant experience in F&B and supervising a team. Languages: fluent in the national language, English and a 3rd language would be a plus. 1 year spent as Supervisor or similar role. Additional Information Minimum of 2-3 years of Experience

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description 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. 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 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 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) Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc). Qualifications Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities

Job Summary: The Restaurant Captain is responsible for ensuring exceptional guest service, supervising the service staff, and maintaining operational excellence during restaurant operations. The Captain acts as a team leader on the floor and supports smooth service flow and customer satisfaction. Key Responsibilities:1. Guest Service Management Greet and welcome guests with a positive and professional attitude. Ensure timely and efficient service to guests, maintaining high service standards. Handle guest complaints and resolve issues promptly to ensure guest satisfaction. Take orders accurately and ensure special requests are communicated to the kitchen. 2. Team Supervision Assign duties and responsibilities to service staff during the shift. Supervise and support waiters, runners, and stewards during service hours. Conduct pre-shift briefings with staff to communicate menu changes, specials, and service goals. Monitor grooming, hygiene, and uniform standards of the service team. 3. Floor Operations Coordinate table reservations and seating arrangements. Supervise table settings, cleanliness, and arrangement. Ensure that all orders are served correctly and in a timely manner. Maintain coordination between the kitchen and the service team for smooth operations. 4. Inventory & Reporting Monitor usage and stock of cutlery, crockery, and service equipment. Assist in stock-taking and maintain accurate consumption records. Report any breakages or maintenance issues to the manager. 5. Training and Development Provide on-the-job training to new service staff. Promote teamwork, communication, and customer-focused behavior. Assist in evaluating the performance of team members and suggest improvements. Job Type: Full-time Pay: ₹9,000.00 - ₹16,000.00 per month Benefits: Food provided Work Location: In person

Job Title: CDP Tandoor Reports to: Executive Chef Department: Operations - Kitchen Location: Khaleez Restaurant, Tirur Job Summary: We are seeking an experienced and skilled Tandoor Chef to join our kitchen team. As a CDP level chef, you will be responsible for preparing and cooking high-quality tandoori dishes, while maintaining the highest standards of food safety, hygiene, and customer satisfaction. Key Responsibilities: 1. Food Preparation: Prepare and cook tandoori dishes, such as naan bread, roti, and tandoori chicken, to the highest standards of quality and presentation. 2. Tandoor Operations Support: Assist in maintaining the tandoor oven, ensuring it is properly cleaned, operated, and maintained to achieve optimal results. 3. Food Safety and Hygiene: Maintain the highest standards of food safety and hygiene, adhering to HACCP principles and kitchen protocols. 4. Teamwork: Work collaboratively with other kitchen staff to ensure seamless service and high-quality food delivery. 5. Inventory Management: Assist with inventory management, including ordering and stocking ingredients, as required. Requirements: 1. Experience: Minimum 2-5 years of experience as a Tandoor Chef in a high-volume restaurant or hotel kitchen. 2. Skills: Excellent cooking skills, with a focus on tandoori cuisine; ability to work under pressure and meet deadlines. 3. Physical Demands: Ability to stand for long periods, lift moderate weights, and work in a hot kitchen environment. What We Offer: 1. Opportunities for Growth: Opportunities for professional growth and development within our company. 2. Dynamic Work Environment: A dynamic and supportive work environment with a passionate team. If you are a motivated and skilled Tandoor Chef looking for a new challenge, please submit your application. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person

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 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Performance bonus Work Location: In person

Required Steward for Dastaan Restaurant Freshers can also apply Job Type: Full-time Pay: ₹12,000.00 - ₹16,000.00 per month Schedule: Rotational shift Ability to commute/relocate: Chandigarh, Chandigarh: Reliably commute or planning to relocate before starting work (Required) Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 1 year (Preferred)