Job Summary: We are looking for a skilled and enthusiastic Bartender to join our team. The Bartender will be responsible for preparing and serving drinks, maintaining a clean and organized bar area, and providing an exceptional experience to guests. A deep knowledge of cocktails, spirits, beer, and wine is essential, along with a friendly and professional attitude. Key Responsibilities: Greet guests and take drink orders in a timely and friendly manner. Mix, garnish, and serve alcoholic and non-alcoholic beverages according to recipes. Check identification to verify legal drinking age. Maintain cleanliness and organization of the bar and bar tools. Restock and replenish bar inventory and supplies. Handle cash and process payments accurately using POS systems. Stay knowledgeable about menu items, promotions, and special events. Follow all safety and sanitation policies when handling food and beverages. Monitor guest behavior and ensure responsible alcohol service. Collaborate with servers, kitchen, and management for smooth operations. Qualifications: Proven experience as a Bartender in a high-paced bar or restaurant. Knowledge of cocktails, spirits, beer, and wine. Excellent customer service and communication skills. Ability to multitask and remain calm under pressure. Familiarity with bar equipment and POS systems. Certification in responsible alcohol service (where required). High school diploma or equivalent; bartending school certification is a plus. Key Skills: Mixology and drink presentation Customer engagement and upselling Time management and multitasking POS and cash handling Cleanliness and organization Conflict resolution and professionalism Job Type: Full-time Pay: ₹19,000.00 - ₹21,000.00 per month Schedule: Day shift Work Location: In person

Job Summary: We are looking for a confident and service-oriented Restaurant Captain to lead the service team and ensure a seamless dining experience for guests. The Restaurant Captain acts as a liaison between the guests, service staff, and kitchen, ensuring service excellence, staff coordination, and guest satisfaction. Key Responsibilities: Greet guests warmly and ensure a high-quality dining experience. Supervise service staff, assign duties, and ensure standards of service are met. Take reservations, manage table allocation, and ensure smooth seating. Take orders and serve food and beverages when required. Coordinate between kitchen and service teams to ensure timely service. Handle guest complaints professionally and promptly. Train and guide junior service staff in etiquette, upselling, and menu knowledge. Ensure cleanliness and readiness of the dining area. Monitor guest satisfaction and act on feedback. Follow and enforce compliance with hygiene, safety, and operational standards. Qualifications: Proven experience as a Captain/Team Leader in a restaurant or hotel setting. Strong knowledge of food and beverage service standards. Excellent communication and interpersonal skills. Ability to multitask and lead a team in a fast-paced environment. Good command of English (knowledge of additional languages is a plus). High school diploma or equivalent; formal hospitality training is an advantage. Key Skills: Leadership and team coordination Customer service excellence Time and table management Attention to detail Problem-solving and conflict resolution POS and order management familiarity Job Type: Full-time Pay: ₹22,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

Malni Bistro is looking for an experienced and organised person to join us as our Kitchen & Inventory Supervisor . You will take care of store management, buying supplies, keeping track of stock, and making sure the kitchen runs well. Your Job: ✅ Check stock in the kitchen every day and every week. ✅ Keep proper records of stock in Excel or similar software. ✅ Buy supplies from vendors and make sure deliveries are on time. ✅ Use a two-wheeler for quick local purchases when needed. ✅ Supervise helpers, dishwashers, and cleaners in the kitchen. ✅ Work with owner, chefs and the Restaurant Manager to keep things running smoothly. ✅ Keep proper records of purchases and costs and send weekly requisitions. ✅ Make weekly and monthly stock reports for the owner. ✅ Follow FIFO (First-In-First-Out) to reduce waste and keep food fresh. ✅ Reduce kitchen waste and suggest better ways of working. ✅ Make sure all stock is stored properly and used in order. What We Want: ✅ At least 2 years of experience in store/inventory or kitchen supervision. ✅ Know how to handle kitchen operations and vendor talks. ✅ Good at organising and time management. ✅ Ready to handle challenges and solve problems quickly. ✅ Must be able to use basic computer tools like Excel. ✅ Must know how to ride a two-wheeler. ✅ Must have studied at least up to 12th standard or have a degree, with good English reading and writing skills (a english written test will be required before joining) ✅ Any course in Hotel Management or related field is a plus! What We Offer Competitive fixed monthly salary. Accommodation and daily meals provided Provident Fund (PF) benefits once a confirmed employee A safe, professional performance-focused work culture No advance salary will be provided before joining PLEASE DO NOT APPLY IF YOU DON'T HAVE EXPERIENCE, NOT COMFORTABLE WITH SALARY MENTIONED OR CANNOT RELOCATE TO SAMBALPUR ! Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Rotational shift Ability to commute/relocate: Sambalpur, Orissa: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Can you read & write English efficiently and use google sheets & excel confidently? Education: Secondary(10th Pass) (Required) Experience: Store management: 1 year (Required) Work Location: In person Expected Start Date: 01/07/2025

Job Summary: The Restaurant Cashier is responsible for managing customer transactions in a friendly and efficient manner. This role involves greeting customers, processing payments, handling cash, credit cards, or other payment methods, and ensuring the accuracy of transactions. The Cashier plays an important role in providing excellent customer service, ensuring a smooth and pleasant dining experience for guests. Key Responsibilities: 1. Customer Service: o Greet customers as they arrive and assist them in processing their orders. o Answer questions regarding menu items, prices, and promotions. o Handle customer concerns or complaints in a professional and courteous manner, ensuring customer satisfaction. 2. Transaction Processing: o Accurately process customer orders and payments, including cash, credit, or debit card transactions. o Issue receipts, refunds, and change as necessary. o Maintain an accurate cash drawer, ensuring all transactions are recorded properly. 3. Cash Handling & Reporting: o Count money in the cash register at the beginning and end of shifts to ensure amounts are correct. o Balance cash drawer and prepare cash deposits, ensuring that all financial transactions are accurately recorded and reported. 4. Order Management: o Ensure that orders are processed in a timely manner and that food or beverages are delivered to customers in accordance with restaurant procedures. o Communicate effectively with the kitchen and service team to ensure a seamless dining experience for guests. 5. POS System Operation: o Operate the restaurant’s Point of Sale (POS) system to input orders, process payments, and issue receipts. o Troubleshoot POS system issues as they arise and report technical problems to management. 6. Maintain Cleanliness & Organization: o Keep the cashier station clean, organized, and well-stocked with necessary supplies (e.g., receipt paper, pens, etc.). o Ensure the front-of-house area is neat, tidy, and welcoming for customers. 7. Teamwork & Collaboration: o Work closely with waitstaff, kitchen staff, and management to ensure smooth service flow and high guest satisfaction. o Assist other staff members during busy times, such as running orders to tables or helping with general tasks. 8. Promotions & Upselling: o Inform customers of daily specials, promotions, and new menu items. o Upsell and suggest additional items to enhance customer experience and increase sales. Job Type: Full-time Pay: ₹20,000.00 - ₹24,000.00 per month Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Three Star Hotel in Thrissur seeks Waiters/ Captains/ Trainees for F&B service for their Restaurant/ Bar and Banquet outlets. Food and accomodation is avaialble on site for trainees and selected staff. Hotel diploma holders will be preferred. Freshers can apply as trainees. Job Types: Full-time, Part-time, Permanent, Fresher Pay: ₹8,000.00 - ₹15,000.00 per month Expected hours: 20 – 45 per week Benefits: Health insurance Provident Fund Schedule: Day shift Rotational shift Work Location: In person Expected Start Date: 15/06/2025

FOOD AND BEVERAGE ASSISTANT JOB DESCRIPTION TEMPLATE Waiters assist restaurant patrons by noting their order, serving tables their requested meals, and preparing bills at the end of the table's meal. Waiters are also responsible for asking customers if they are satisfied with their meal and providing any assistance should the customer not be satisfied. To be successful as a waiter, you must have the endurance to stand for long hours and have patience with difficult customers. A good waiter anticipates the needs of customers and provides all services in a friendly manner. Food and Beverage Assistant job responsibilities: Greet customers and hand out menus. Take meal and beverage orders from customers and place these orders in the kitchen. Make menu recommendations and inform patrons of any specials. Deliver meals and beverages to tables when they have been prepared. Check that customers are satisfied with their meals. Prepare the bill for tables when requested. Cash up bills and ensure that the correct amount has been paid. Administer changes to tables if needed. Food and Beverage Assistant Requirements: Endurance to walk and stand for long hours. Flexible work hours. Ability to remain calm and professional with difficult customers. Excellent interpersonal skills. Coordination to carry plates or trays without dropping anything. Job Types: Full-time, Permanent, Fresher Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person Expected Start Date: 09/06/2025

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 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 for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you. Job Details Job title Chef de Cuisine Position Type Full Time Job ID 25057655 Additional Info Career area Food and Beverage & Culinary Location(s) The Westin Gurgaon New Delhi Beware of recruiting scams. Marriott maintains a ‘no fees’ recruitment policy. We do not ask for money or charge fees to an applicant as part of the application process.

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 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 for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. 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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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. Job Details Job title Chef de Cuisine Position Type Full Time Job ID 25086929 Additional Info Career area Food and Beverage & Culinary Location(s) Sheraton Grand Bangalore Hotel at Brigade Gateway Beware of recruiting scams. Marriott maintains a ‘no fees’ recruitment policy. We do not ask for money or charge fees to an applicant as part of the application process.

Job Summary: You will be responsible for managing all food and beverage as well as housekeeping operations at Garuda House boat. Oversee high-quality service, cost management, inventories and guest satisfaction. Key Responsibilities: Guest relation Supervision and leadership Cleanliness and sanitation Inventory and supplies management Maintenance and equipment Safety and compliance Coordination with other departments Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Internet reimbursement Paid time off Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person Application Deadline: 15/06/2025

Restaurant waiter for location gurgaon sector 71 Pizza server Job Type: Full-time Pay: ₹10,519.71 - ₹13,000.00 per month Schedule: Day shift Experience: Pizza server: 1 year (Required) Work Location: In person

We are looking experienced Indian gravy chef for multi cuisine restaurant Job Type: Full-time Pay: ₹23,000.00 - ₹26,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Greets, registers, and assigns rooms to guests. Issues room key to guest. Responsible for proper key control and other security measures. Answers telephone at the front desk. Transmits and receives telephone messages and sets up guests’ wake-up calls. Date stamps, sorts, and racks incoming mail and messages. Answers inquiries pertaining to hotel services, registration of guests, shopping, dining, entertainment, and travel directions. Well versed with all the softwares and systems of the front office. Keep records of room availability and guests’ accounts. Operates the front office computer system. Makes photocopies if needed. Computes bill, collects payment, and makes change for guests. Makes and confirms reservations. Posts charges such as room, food, liquor, or telephone, to guest folio. Makes restaurant, transportation, spa reservations for guests Checks out guests and inquires about their stay. Promotes and upsells other services of the brand to increase awareness. Provides and ensures high-quality guest relations. Receives and resolves guest complaints in a manner consistent with company policy. Coordination with other central departments- sales, reservation, etc. Ensures Inn compliance of all company policies and procedures. Adheres to all safety procedures and informs management of any unsafe conditions. Attends meetings and training as requested. Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Rotational shift Experience: total work: 1 year (Preferred) Work Location: In person

We are looking for a skilled and passionate Cook / Chef with at least 2 year of experience to prepare delicious meals and maintain high food quality standards. The ideal candidate should have a good understanding of cooking techniques, kitchen safety, and hygiene practices while working in a fast-paced restaurant environment. Key Responsibilities:Food Preparation & Cooking: Prepare and cook a variety of dishes according to the restaurant's menu and standards. Ensure proper seasoning, plating, and presentation of all meals. Follow recipes and portion guidelines to maintain consistency. Kitchen Operations & Hygiene: Maintain cleanliness and hygiene in the kitchen, following food safety regulations. Ensure proper storage and handling of food to prevent contamination. Keep kitchen equipment clean and in good working condition. Inventory & Stock Management: Monitor stock levels and report shortages to the kitchen supervisor or manager. Assist in receiving and storing food supplies properly. Minimize food waste through efficient kitchen practices. Team Collaboration & Efficiency: Work closely with kitchen staff, servers, and management for smooth operations. Maintain a clean and organized workstation during shifts. Follow health and safety protocols to ensure a safe working environment. Required Skills & Qualifications: 2 year of experience as a cook, chef, or kitchen staff in a restaurant or similar setting. Knowledge of food preparation techniques, hygiene, and safety standards. Ability to work in a fast-paced environment and handle multiple orders efficiently. Strong teamwork and communication skills. Basic knife skills and experience with kitchen equipment. Flexibility to work evenings, weekends, and holidays as required. Job Type: Full-time Pay: ₹20,408.80 - ₹31,533.87 per month Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Bartender 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 Bartender is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the hotel and Hilton. What will I be doing? As the Bartender, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. Serve beverages and / or food to guests in a friendly, courteous and timely and manner, resulting in guest satisfaction. Prepare beverages for other servers to serve to guests, and act as the cashier for the lounge. Confidently knowing the beverage menu contents and able to explain them in detail to guests. Maintain proper and adequate set-up of the bar on a daily basis, including requisitioning and stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce based on projections from the daily functions sheet. Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices and other perishables daily to ensure product quality. Greet guests in a courteous and friendly manner, promote and document orders for drinks. Mix, garnish and present drinks using standard ingredient recipes and practice prudent portion control. Check guests for proper identification, detect and act upon guest inebriation as trained, demonstrating knowledge of liquor laws. Input orders into the register at the point of sale and create a check for each guest, including those served by other beverage servers, to maintain accountability of all beverages served. Receive cash from guests, return any change needed, verify validity of charges, record charges, and ensure that vouchers are properly executed in order to balance all cash. Lock up and store all beverage, food and other equipment, depositing cash drops and secure bank. Complete checklists on product knowledge. 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. Follow-up on any guest questions or queries immediately and if you don’t know the answer, check with your Manager. Ensure that all service procedures are carried out to the standards required. Make sure that all areas are cleaned and maintained in accordance with operating procedures. Take personal responsibility for the service experience of all guests in your designated area. Smile and greet all guests as they enter and exit the restaurant, even if they are not designated to your section. Give guest service the highest priority. Display professional behaviour at all times. Avoid offensive or impolite language. Report any accidents / incidents to the Supervisor / Assistant Manager / Manager. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Bartender 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: Senior High School education or specialty in Hospitality. 1-2 years in a managerial position in a 4 / 5-star category hotel. Good English skills to meet business needs. 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. Must have basic knowledge of food and beverage preparation and service of various alcohol. Able to remember, recite and promote the variety of menu items. Open minded and outgoing personality. Willing to work for long hours. Positive attitude. 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!

Responsibilities: * Ensure guest satisfaction through exceptional service * Oversee steward activities, captain duties, hotel management, restaurant operations, and hospitality at our establishment Provident fund

Accurately handle cash, credit, and debit card transactions using the point of sale (POS) system. Issue receipts, refunds, or change accurately. Balance the cash register at the beginning and end of each shift. Order Processing: Take customer orders for dine-in, takeout, or delivery with accuracy and efficiency. Communicate orders to kitchen staff clearly and ensure prompt service. Cleanliness & Organization: Maintain a clean and organized cash register area. Restock condiments, napkins, utensils, and other supplies as needed. Ensure menus and promotional materials are up to date and neatly displayed. Coordination & Support: Collaborate with kitchen and serving staff to ensure smooth operations. Assist with packaging takeout orders and delivering food to tables when needed. Support opening and closing procedures of the restaurant. Job Type: Full-time Pay: ₹12,086.00 - ₹15,427.31 per month Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Restaurant server waiter joblocation- Bhujiyaghat Salary 10000-15000 Job Types: Full-time, Permanent, Fresher Pay: ₹8,086.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Evening shift Rotational shift Weekend availability Work Location: In person Application Deadline: 08/06/2025 Expected Start Date: 02/06/2025

Job Summary: The Restaurant Stewardess is the first point of contact for guests. She is responsible for welcoming guests, managing table assignments, and supporting the front-of-house team to ensure an excellent dining experience. Key Responsibilities: Guest Reception: Greet guests warmly upon arrival and make them feel welcome. Manage waiting lists and reservations effectively. Escort guests to their tables and present menus. Reservation & Seating Management: Maintain a clean and organized host/hostess station. Coordinate table turnover with waitstaff to ensure efficient service. Maintain accurate reservation records and communicate guest preferences. Customer Service: Handle guest inquiries and complaints professionally. Ensure guest satisfaction by checking in throughout the dining experience. Provide information about menu items and restaurant specials when needed. Support Tasks: Assist with setting and clearing tables when required. Support the service team during busy periods. Maintain cleanliness and orderliness in the dining area. Qualifications: High school diploma or equivalent. Previous customer service or hospitality experience preferred. Proficiency in verbal communication (English; additional languages are a plus). Professional appearance and positive attitude. Key Skills and Attributes: Friendly and approachable demeanor. Strong organizational and multitasking skills. Calm and courteous under pressure. Team player with a strong sense of responsibility. Attention to detail and excellent time management. Work Conditions: Standing for extended periods. Working evenings, weekends, and holidays as required. Fast-paced restaurant environment. Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Monday to Friday Rotational shift Supplemental Pay: Overtime pay Performance bonus Education: Higher Secondary(12th Pass) (Required) Experience: Hospitality: 2 years (Required) Language: English (Required) Work Location: In person

A Restaurant Supervisor plays a vital role in ensuring the smooth operation of a restaurant. Key Responsibilities: Staff Management: Oversee front and back-of-house operations, including wait staff, kitchen crew, and bussing staff. Assist in hiring, training, and scheduling staff. Customer Service: Provide exceptional customer service, respond to customer complaints, and resolve issues promptly. Food Quality and Safety : Maintain high-quality food standards, ensure compliance with health code and sanitation requirements, and oversee food preparation, presentation, and storage. Inventory Management: Monitor inventory, manage supplies, and identify ways to reduce waste and improve profits. Financial Management: Manage cash flow, settle outstanding bills, and develop strategies to improve customer service and increase profitability. Follow My LinkedIn Page For More Job Opportunities https://www.linkedin.com/in/nusrat-khan-752112227?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=android_app Job Types: Full-time, Permanent Benefits: Food provided Health insurance Life insurance Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Commission pay Overtime pay Performance bonus Quarterly bonus Shift allowance Yearly bonus Work Location: In person Application Deadline: 10/06/2025

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

Sous Chef(Western) 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 (Western) 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 (Western), 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 (Western). Work closely with the Executive Sous Chef (Western) 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 (Western). 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 (Western), 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!

New York Chicken Restaurant is a fast-growing, family-friendly dining establishment offering high-quality, delicious chicken meals to our valued customers. We take pride in our food, service, and creating a memorable dining experience. We are looking for a reliable and dedicated Delivery Boy & Purchase Management Associate to join our team. This role will involve delivering food orders to customers promptly and efficiently, as well as assisting with inventory and purchase management to ensure that the restaurant maintains sufficient stock of ingredients and supplies. Job Description  Ensure timely and safe delivery of food orders to customers' addresses.  Provide friendly and professional customer service, addressing any questions or concerns during deliveries.  Plan and follow the most efficient delivery routes to minimize delays.  Ensure that all orders are correctly packed and complete before leaving the restaurant.  Collect payment (if applicable) and handle cash or digital transactions securely.  Keep the delivery vehicle clean and well-maintained. Report any maintenance issues to management. · Regularly monitor and maintain accurate stock levels of food ingredients, packaging materials, and other restaurant supplies. · Assist in placing orders with vendors for necessary supplies, ensuring that stock levels are maintained and orders are fulfilled on time. · Ensure that the restaurant is consistently stocked with the ingredients and supplies required to operate smoothly. · Accept and verify the accuracy of deliveries from suppliers, including checking order quantities and quality. · Report low stock levels or any discrepancies to the restaurant manager. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Schedule: Day shift Night shift Supplemental Pay: Overtime pay Work Location: In person

SUMMARY Part-Time Weekend Job Join Barbeque Nation’s Team in Chennai Job Role: Weekend Supporting Staff Company: Barbeque Nation Location: Chennai Work Locations: T. Nagar Nungambakkam Vadapalani Velachery Thuraipakkam Marina Mall (Egattur) Shift Timing: 11:00 AM 8:00 PM Work Days: Saturday and Sunday Estimated Monthly Earnings: 5,000 7,000 Work 9 hours and earn extra income every weekend Key Responsibilities: Support kitchen and floor staff Serve starters, beverages, and non-vegetarian items (including chicken) Maintain cleanliness in service and dining areas Ensure smooth dining operations Requirements: No prior experience required (orientation provided) Must be energetic, disciplined, and customer-friendly Comfortable handling non-vegetarian food Age 18+ and available on both days What We Offer: Quick payouts Flexible part-time weekend shifts Work experience with a leading restaurant brand Apply Now Make your weekends productive with Barbeque Nation!

SUMMARY Part-Time Weekend Job Join Barbeque Nation’s Team in Kolkata Job Role: Weekend Supporting Staff Company: Barbeque Nation Location: Kolkata Work Locations: Salt Lake (City Centre Mall) Park Street (Opposite The Park Hotel) New Town (Axis Mall) Howrah (Avani Riverside Mall) Gariahat (Near Mukti World Mall) Shift Timing: 12:00 PM 9:00 PM Work Days: Saturday and Sunday Estimated Monthly Earnings: 5,000 7,000 Work 9 hours and earn extra income every weekend Key Responsibilities: Assist kitchen and floor staff Serve starters, beverages, and non-vegetarian items (including chicken) Maintain cleanliness in service and dining areas Ensure smooth dining operations Requirements: No prior experience required (orientation provided) Must be energetic, disciplined, and customer-friendly Comfortable handling non-vegetarian food Age 18+ and available on both days What We Offer: Quick payouts Flexible part-time weekend opportunity Experience working with a reputed restaurant brand Apply Now Make your weekends productive with Barbeque Nation!

SUMMARY Part-Time Weekend Job Join Barbeque Nation’s Team in Mumbai Job Role: Weekend Supporting Staff Company: Barbeque Nation Location: Mumbai Work Locations: Andheri West (Infinity Mall) Lower Parel (High Street Phoenix Mall) Thane (Viviana Mall) Malad (Inorbit Mall) Vashi (Raghuleela Mall) Shift Timing: 12:00 PM 9:00 PM Work Days: Saturday and Sunday Estimated Monthly Earnings: 5,000 7,000 Work 9 hours and earn extra income every weekend Key Responsibilities: Assist kitchen and floor staff Serve starters, beverages, and non-vegetarian items (including chicken) Maintain cleanliness in service and dining areas Ensure smooth dining operations Requirements: No prior experience required (orientation provided) Must be energetic, disciplined, and customer-friendly Comfortable handling non-vegetarian food Age 18+ and available on both days What We Offer: Quick payouts Flexible part-time weekend work Work experience with a leading restaurant brand Apply Now Make your weekends productive with Barbeque Nation!