1982 Restaurant Jobs - Page 7

Responsibilities: Assisting customers in locating suitable dining tables. Setting tables with clean linen, napkins, and tableware as well as condiments. Ensuring that the server stations are adequately stocked with tableware, napkins, and condiments. Removing dirty tableware from dining tables and taking them to the kitchen to be washed. Assisting the wait staff in delivering meal items to patrons as needed. Assisting the wait staff in processing patrons' payments. Performing clean-up duties, which involves occasionally sweeping, mopping, and vacuuming floors as well as polishing counters and fixtures. Answering customers' questions regarding meal ingredients and preparation. Notifying the manager of low or depleted restaurant supplies. Qualifications and skills: High school diploma or GED. Proven experience working in the foodservice industry. Sound knowledge of proper food handling procedures. The ability to stand for extended periods. Strong problem-solving skills. Excellent organizational and time management skills. Effective communication skills. Exceptional customer service skills. Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Paid time off Provident Fund Application Question(s): can you join immediately? Experience: total work: 1 year (Required) Work Location: In person

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control of non food purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items. To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. Identify optimal, cost effective use of the resources and educate the team on the same. Supervise all operational functions of Cost Controlling such as, Checking of KOTs/BOTs and Spot Checks. Qualifications Bachelor's degree in Finance, Accounting, or related field Strong financial management and accounting skills Expertise in budgeting, forecasting, and cost control Proficiency in Microsoft Excel and financial software Excellent analytical and problem-solving abilities Strong communication and interpersonal skills Experience in the hospitality or restaurant industry Knowledge of food and beverage industry trends and regulations

Please call 9947350555 more details Perform all office tasks as required such as filing, maintaining documents and updating paperwork, ordering office supplies, running errands and performing other office duties Serve as point person for office issues Help coordinate office events Make travel reservations for executive team (including air, hotel, car, restaurant) Answer telephone, screen calls and direct calls to appropriate individual Greet office visitors such as clients or vendors personally, politely and professionally Track office expense reports Help maintain and keep office common areas neat and clean Assist with basic accounting and financial reporting duties Strong language, writing and communication skills (verbal and written) Strong attention to detail Excellent project management and prioritization skills Self-motivated and trustworthy, able to work with minimal supervision Excellent organizational and leadership skills Strong client-facing, interpersonal communication skills Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Language: English (Preferred) Work Location: In person Speak with the employer +91 9947350555

We are looking for Food and Beverages Associate for Pan Asian Restaurant : Responsibilities : Ability to provide guests with up-to-date information and directions while attending the function Excellent food service skills, including the ability to carry three plates and to deliver drinks on trays Ability to work well with other team members and to follow directions from supervisors Knowledge of basic food preparation techniques and ability to follow basic recipes Excellent knowledge of food and drink pairings, particularly wine pairings Ability to mix cocktails and create drinks to order Knowledge of kitchen cleaning and pot washing equipment, such as industrial sinks or high-pressure hoses Valid food hygiene certificate from the Food Standards Agency Experience - 0months - 1year If any one interested connect with HR on 9152215723 Job Type: Full-time Pay: ₹11,334.12 - ₹16,000.93 per month Benefits: Cell phone reimbursement Commuter assistance Food provided Health insurance Paid time off Provident Fund Schedule: Day shift Rotational shift Weekend availability Ability to commute/relocate: Hyderabad, Telangana: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): Do you have Hospitality certification ( If yes then apply)? Experience: 2year: 1 year (Required) Work Location: In person

Proficient in AutoCAD : Skilled in creating detailed 2D and 3D drawings for effective design communication and execution. Space Planning & Layout: Develop functional and aesthetically optimized layouts with a focus on traffic flow, seating arrangements, and operational efficiency. Design Conceptualization: Craft compelling design narratives through mood boards, sketches, and 3D renderings to help visualize and refine the proposed interior theme. **Material & Finish Selection: Select appropriate materials, finishes, and color schemes that align with the concept, brand identity, and budget parameters. **Furniture & Fixture Selection: Source and finalize furniture, lighting, and décor elements to enhance the ambience and support the desired guest experience. **Project Management: Oversee project timelines and deliverables while coordinating with architects, contractors, and vendors to ensure smooth execution. **Budget Management: Develop and control interior design budgets to ensure quality output while maintaining cost-effectiveness. **Compliance & Regulations: Ensure all designs are compliant with building codes, safety norms, and accessibility standards. **Trend Analysis: Continuously research and integrate the latest trends in restaurant and hospitality design to deliver fresh, innovative spaces. Job Types: Full-time, Permanent, Fresher Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

Supervising and Coordinating Service: Managing servers, bussers, and other service staff, ensuring smooth and efficient operations within the dining area. Guest Experience: Greeting guests, seating them, taking orders, and ensuring prompt and efficient service. Training and Mentoring: Training new staff members and providing guidance to existing team members. Inventory Management: May assist with inventory of food, beverages, and supplies. Problem Solving: Addressing and resolving customer complaints or issues, and handling any conflicts that may arise. Menu Knowledge: Possessing a thorough understanding of the menu, including daily specials, and being able to answer guest questions. Sales and Upselling: Promoting and suggesting menu items, beverages, and special offers to maximize revenue. Maintaining Standards: Ensuring cleanliness, proper table settings, and adherence to health and safety regulations. Communication: Liaising between the service staff and the kitchen to ensure smooth food and beverage service. Reporting: Preparing reports on dining room activities, guest feedback, and staff performance to management. Team Leadership: Fostering a positive and collaborative work environment. Opening and Closing Duties: May be involved in opening and closing procedures, including setting up supplies and ensuring the dining area is clean and secure. Contact Number: 7208633029 Sahil Arekar HR Email ID: [email protected] Job Types: Full-time, Fresher Pay: ₹10,000.00 - ₹22,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Work Location: In person

Job Description: We are looking for an enthusiastic and detail-oriented Cafe Billing Associate to join our team. This role requires the candidate to handle customer transactions, manage billing, and ensure the smooth operation of the cash register during morning and evening shifts, as well as weekends. The ideal candidate will be responsible, friendly, and able to handle a fast-paced environment while ensuring excellent customer service. Key Responsibilities: Billing and Payments: Accurately process customer orders and generate bills using the cafe's point-of-sale (POS) system. Ensure all charges are correctly applied, including any discounts, special offers, or promotions. Handle cash, credit card, and other electronic payments securely, providing customers with receipts. Maintain proper change and manage the cash drawer throughout the shift. Customer Service: Greet customers with a positive attitude and assist them with any questions or special requests related to billing. Resolve any billing discrepancies or customer concerns with patience and professionalism. Maintain a pleasant and welcoming environment for customers. Shift Responsibilities: Ensure all necessary shift tasks are completed efficiently, such as opening and closing the cash register, counting cash at the start and end of shifts, and ensuring that any discrepancies are reported immediately. Keep the cashier area clean and organized at all times. Weekend & Shift Availability: Availability to work both morning and evening shifts , including weekends and public holidays. Must be flexible with shift schedules to accommodate varying business needs. Be punctual and dependable for all assigned shifts, ensuring that staffing levels are maintained during peak hours (morning rush, evening, and weekends). Communication and Teamwork: Work collaboratively with other team members to ensure smooth cafe operations. Communicate effectively with kitchen staff, servers, and managers regarding customer orders and payment processing. Skills and Qualifications: Prior experience in cashiering, billing, or working with POS systems is preferred. Strong numerical skills and attention to detail. Ability to work under pressure and in a fast-paced environment. Excellent communication skills and a friendly, customer-centric attitude. Availability to work flexible hours, including weekends and evenings. Basic knowledge of food and beverage offerings is a plus. Working Hours: Morning Shift: [e.g., 6:30 AM – 3:30 PM] Evening Shift: [e.g., 3:30 PM– 11:30 PM] Weekend Availability Required: Must be available for at least two weekend shift per month. Job Type: Full-time Pay: From ₹12,000.00 per month Benefits: Food provided Work Location: In person

Contact:9600341188 Problem solving Teamwork Attention to detail Communication skills Customer service Organisational skills Ability to work under pressure Able to work consistent night shift Cleaning dishes Communication Interpersonal communication Time management Maintains cleanliness and hygiene Safety compliance Waste management Dining area maintenance Food handling Physical stamina Sanitation Ability to work independently and collaboratively Assisting in food preparation and plating Cleaning and arranging tables Job Type: Full-time Pay: ₹13,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Life insurance Work Location: In person

Proven experience as food expeditor or other restaurant position Understanding of health and safety rules in a restaurant Dexterity in using kitchen equipment or utensils and carry heavy trays Well-organized and ability to lead and direct people Excellent communication and negotiation skills Outstanding coordination and multi-tasking abilities A customer-oriented approach Great physical endurance High school diploma; Higher degree in hospitality or relevant field will be appreciated Food handling certification may be required according to legal regulations Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹18,173.79 - ₹99,853.95 per month Expected hours: 48 per week Benefits: Provident Fund Supplemental Pay: Yearly bonus Work Location: In person

Jeelife International, a dynamic and growing business group, is seeking an expert Performance Marketer to spearhead the digital growth of our diverse portfolio of brands, including Quixa Hypermarket, Qahwa Pallimukku, and Cityfones. This is a crucial role for a data-driven marketer who can develop and execute paid advertising strategies tailored to the unique goals of each business. You will be responsible for managing the entire performance marketing lifecycle, from strategy and budget allocation to campaign execution, analysis, and optimization across platforms like Meta (Facebook & Instagram) and Google Ads. You will be expected to master the unique conversion goals for each brand—driving offline store visits for retail, generating online bookings and call inquiries for our restaurant, and maximizing ROAS on e-commerce sales and lead generation for our electronics division. The ideal candidate has a proven track record of managing multiple campaigns simultaneously and translating ad spend into measurable ROI. If you are a strategic thinker who thrives in a fast-paced environment and is passionate about building successful brands, we invite you to join our team. Job Type: Full-time Pay: ₹21,000.00 - ₹35,000.00 per month Benefits: Food provided Provident Fund Work Location: In person Application Deadline: 05/08/2025 Expected Start Date: 11/08/2025

Assist the Sous Chef and Head Chef in the preparation and execution of authentic Italian dishes, including pasta, risotto, antipasti, meat, fish, and desserts. Supervise and support junior kitchen staff to maintain kitchen efficiency and food consistency. Ensure all food is prepared to the highest standard and in accordance with the restaurant’s recipes and presentation guidelines. Maintain a clean and organized kitchen environment in compliance with health and safety regulations. Monitor stock levels and assist in inventory management, ordering, and cost control. Train and mentor kitchen staff, promoting teamwork and continuous improvement. Take responsibility for sections of the kitchen in the absence of the Sous Chef or Head Chef. Ensure timely preparation and plating during service. Contribute to menu development with new ideas inspired by regional Italian traditions. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person

Banquets Executive 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. Position Statement (if any) The Banquets Executive is concerned with the efficient and professional service of food and beverages within the Banquet, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises staff while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton International. What will I be doing? Position Summary (bullet points) As the Banquets Executive, you will be responsible for performing the following tasks to the highest standards: Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. Complete TBS checklists on product knowledge. Make suggestions on the menu that might suit guests of different nationalities. Know menu items of all other outlets to recommend guests to other outlets. Confidently know opening hours of all restaurants and hotel outlets. Recommend other restaurants and city attractions to hotel guests. Actively check staffs’ product knowledge on each shift. Check reservations for the day, ensuring that the restaurant and staff have tables ready and that large bookings have been confirmed by phone. Ensure that all staff are briefed for the details of the shift ahead. Complete the TBS checklist on preparing the restaurant for service. Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself. Escort guests to a table and ask if they would prefer a smoking or non-smoking table. Ensure that all service procedures are carried out to the standards required. Replenish drinks, not letting cups or glasses become empty. Take personal responsibility for the service experience of all guests in the restaurant by visiting and introducing yourself to them and actively checking on their satisfaction. Follow-up on any guest questions or queries immediately, and if you don’t know the answer, check with your Manager. Knowledgeable of departmental standards, explaining these standards to the team. Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Manager. Be proactive towards guests, assisting them with any reasonable requests, and training all staff to see these things before guests ask. Positively end the guest experience by checking satisfaction. Present all guests’ checks promptly on request with a feedback form and brochure. Encourage all guests to fill out feedback forms when they leave, assisting guests with their coats and bags. Thank all guests and wish them a pleasant day. Supervise the restaurant roster on a daily basis and ensure that it is in line with the changing business levels, making changes in order to achieve the F&B team’s service standards and budget goals. Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost. Assist the restaurant managers with training all staff for ‘induction training’ and ‘on the job training’. Offer staff constructive feedback on their performance after every shift in an aim to develop their skills and confidence. Provide leadership and direction for all staff while on duty by offering professional skills and leading by example. Be aware of the restaurant’s and overall F&B targets for food, beverage, payroll and general expense costs. Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. Ensure that the shift is reviewed, handovers and briefings are carried out. Be aware of potential highs and lows in the business. Identify and communicate potential sales leads to your Manager. Create an environment where “everyone sells”. Communicate relevant financial information to the team. Understand relevant OH&S legislations and the implications on the operation of the department. Ensure that safe and healthy working practices are observed throughout service. Report any accidents / incidents to the Supervisor / Manager. Ensure that the Food & Beverage mission is established and instilled in you and all team members. 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. A Banquets Executive 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: 2-4 years in a managerial position in a 4 / 5-star category hotel. Good English skills, both written and verbal to meet business needs. Familiar with computer systems. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Able to work under pressure and deal with stressful situations during busy periods. Outgoing personality and willing to work for long hours. 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!

Goni Da Dhaba is a popular multi-cuisine restaurant known for its hearty Punjabi and Maharashtrian flavors. We are expanding our operations to boost takeaway, parcel orders, and small party bookings, and we’re looking for a dynamic Sales Representative to lead this growth. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Food provided Provident Fund Compensation Package: Commission pay Performance bonus Schedule: Day shift Language: English Hindi Marathi (Required) Work Location: In person Expected Start Date: 06/08/2025

Role & responsibilities Visiting Kirana Shop, Visiting Horeca and Promote Our Products Preferred candidate profile Already Having good Relations with Store Persons , we Have Opening in Different Areas Of Hyderabad, Each Sales men we will Allot areas to and he should work in that given areas, Areas Like : Banjarahills , HI Tec City, Mahdipatnam, Katedan , Malakpet Etc.

Chef de Cuisine 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. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, 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. Train team members on the correct usage of all equipment, tools and machines. 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 Chef de Cuisine 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. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school 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!

Job Responsibility– Wash the refrigerators, tables, utensils, cabinets, and other items used in the kitchen for food preparation. May required to wash dishes and silverware while assisting the kitchen staff. May also be required to wash pots, pans, and other equipment. Sonamoo is the first authentic Korean restaurant in New Town, Kolkata. The restaurant was founded by Ms. Jeongsun Noh, a trained chef of Royal Korean Cuisine from South Korea in 2021. The restaurant also offers Japanese cuisine. Qualification – Should have experience working for a restaurant Employment type – Full-time Probation period- 3 months Experience – 1-3 years Food and accommodation support is included in the salary. Joining- Immediately Job Type: Full-time Salary: ₹12,000.00 - ₹15,000.00 per month Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Experience: total work: 1 year (Required) Work Location: In person

Job Summary: The Restaurant Supervisor oversees the day-to-day operations of the restaurant to ensure smooth service, exceptional customer experiences, and efficient team performance. They act as a link between the restaurant staff and management, maintaining high standards of food, service, health, and safety. Key Responsibilities: Supervise daily restaurant operations including opening and closing duties Monitor and ensure excellent customer service standards at all times Train, motivate, and manage front-of-house staff (waiters, hosts, cashiers) Handle customer complaints and resolve issues efficiently and professionally Maintain cleanliness, hygiene, and safety standards in all areas Ensure all food and beverages are served according to quality standards Assist in staff scheduling and shift planning Manage inventory levels and coordinate with the kitchen and suppliers Enforce company policies and SOPs Generate daily sales reports and update management on operations Skills: Team leadership Customer service excellence Time and conflict management Attention to detail Basic financial and inventory knowledge Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Schedule: Day shift Morning shift Night shift Rotational shift Ability to commute/relocate: Puducherry, Puducherry: Reliably commute or planning to relocate before starting work (Preferred) Experience: Supervisor : 3 years (Preferred) Work Location: In person

We are hiring staffs for the below mentioned vacancies for a leading Restaurant in Wayanad, Kerala: CAPTAINS KITCHEN SUPERVISOR WAITERS Salary will be the best in industry as per the experience Accommodation and food provided CONTACT: 9526 00 33 44 [email protected] Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Rotational shift Work Location: In person

We are hiring staffs for the below mentioned vacancies for a leading Restaurant in Wayanad, Kerala: CHINESE & NORTH INDIAN KERALA (ALA CARTE) TANDOOR & AL FAHAM CONTI & PANTRY THALASSERY SNACKS TEA & JUICE MAKER CONTACT: 9526 00 33 44 Salary will be the best in industry as per the experience Accommodation and food provided CONTACT: 9526 00 33 44 [email protected] Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Work Location: In person

**Core Responsibilities:** 1. **Guest Experience & Service Excellence:** * **Warm Welcome & Seating:** Greeting guests warmly, managing reservations, strategically assigning tables based on guest needs, party size, server sections, and pacing kitchen orders. * **Overseeing Service Flow:** Monitoring the entire dining room to ensure seamless service progression (ordering, food delivery, clearing, billing). * **Handling VIPs & Special Requests:** Personally attending to VIP guests, regulars, and complex requests (allergies, celebrations). * **Resolving Complaints:** Acting as the primary point for escalated guest issues, resolving them diplomatically and promptly. * **Ensuring Standards:** Upholding the restaurant's service style, presentation standards, and overall ambiance. * **Menu & Wine Knowledge:** Possessing deep knowledge of the menu, ingredients, preparation methods, wine list, and pairings to guide guests and staff. 2. **Team Leadership & Management:** * **Briefing & Communication:** Conducting pre-service briefings with the waitstaff, communicating specials, menu changes, reservations, and VIPs. * **Assigning & Coordinating:** Delegating sections, tasks (opening/closing), and responsibilities to servers, bussers, and hosts/hostesses. * **Monitoring & Support:** Actively observing staff performance, providing real-time coaching, support during busy periods, and ensuring adherence to standards. * **Mentoring & Training:** Assisting in training new hires and providing ongoing development for the service team. * **Fostering Teamwork:** Promoting a positive, collaborative, and professional work environment. 3. **Floor & Operations Management:** * **Floor Management:** Controlling the pace of service to optimize guest flow and kitchen output, managing waitlists effectively. * **Liaison with Kitchen/Bar:** Maintaining clear, constant communication with the Chef, kitchen expeditor, and bar staff to coordinate timing, relay special requests, and address issues. * **Quality Control:** Inspecting tables before seating, ensuring cleanliness, proper setup, and overall dining room presentation. * **Managing Reservations & Waitlist:** Utilizing the reservation system effectively, managing walk-ins, estimating wait times accurately, and maximizing table turnover efficiently. 4. **Administrative & Financial Duties:** * **Overseeing Billing & Payments:** Resolving billing discrepancies, handling complex payments, authorizing comps/discounts (within policy), and ensuring accurate cash handling procedures. * **Reporting:** Completing end-of-shift reports (sales, covers, gratuities, incidents, no-shows). * **Inventory & Supplies:** Monitoring and managing front-of-house supplies (linens, glassware, cutlery, stationery, condiments). 5. **Problem Solving & Crisis Management:** * **Handling Emergencies:** Managing unexpected situations (equipment failure, spills, medical incidents, difficult guests) calmly and efficiently. * **Adapting to Changes:** Quickly adjusting service flow due to unforeseen circumstances (large walk-in groups, kitchen delays). **Key Skills & Qualities of a Successful Restaurant Captain:** * **Exceptional Leadership & Communication:** Clear, concise, and respectful communication with guests and staff. * **Strong Interpersonal Skills:** Warmth, empathy, diplomacy, and the ability to build rapport. * **Calm Under Pressure:** Grace and efficiency during peak hours and when resolving issues. * **Proactive & Observant:** Anticipating guest and staff needs, spotting potential problems before they escalate. * **Organizational & Multitasking Prowess:** Juggling multiple tasks and priorities seamlessly. * **Deep Product Knowledge:** Mastery of food, beverage, and service standards. * **Problem-Solving & Decision-Making:** Quick, sound judgment calls. * **Attention to Detail:** Ensuring everything meets the restaurant's high standards. * **Professionalism & Integrity:** Setting the example for the team. **In essence, the Restaurant Captain is the "Conductor of the Dining Room Orchestra,"** ensuring all elements (guests, staff, kitchen, bar, ambiance) work in perfect harmony to deliver an outstanding and memorable dining experience. You are the face of management on the floor and the guardian of the restaurant's reputation during service. Job Type: Full-time Pay: From ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Night shift Rotational shift Supplemental Pay: Overtime pay Education: Higher Secondary(12th Pass) (Preferred) Experience: Hospitality: 2 years (Preferred) Language: English, Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person Application Deadline: 30/09/2025

Requirements for Selected Candidates: - 2 passport size photos - Aadhar card Shift Details: - Male Stewards: - Break Shift: 10 am to 2 pm & 7 pm to 12 pm - Straight Shift: 1 pm to 12 pm Steward Responsibilities: - Setting and cleaning tables - Welcoming and seating customers - Serving beverages and assisting wait staff - Keeping menus clean and presentable - Stocking serving stations and assisting with service - Clearing tables and preparing for the next customers - Assisting with cleaning and opening/closing tasks - Dishwashing and kitchen maintenance - Polishing restaurant, bar, and equipment - Transporting linen and stocking inventory Steward Requirements: - Age-appropriate for serving alcoholic beverages - Friendly, polite, and courteous demeanor - Strong customer service and teamwork skills - Physical stamina for long hours on your feet - Flexibility for shifts, nights, weekends, and holidays - Excellent communication and organizational skills Perks: - Meals provided - Annual bonus - Accommodation - Tips & Service Charge - One day off per week Note : Salary paid between the 10th to 15th of each month. Company provides 2 shirts; candidates to provide black pants. If you're ready to embark on this exciting opportunity, apply today! Job Type: Full-time Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Leave encashment Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: total work: 1 year (Preferred) Work Location: In person

Additional Information Job Number 25121621 Job Category Food and Beverage & Culinary Location Aloft Bengaluru Outer Ring Road, Cessna Business Park, Sarjapur - Marathahalli Outer Ring Road, Bengaluru, Karnataka, India, 560103 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

We are looking for Indian chef for our Pyramid cafe lounge and bar.

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com