1344 Restaurant Management Jobs - Page 10

The job involves functioning as the strategic business leader of property operations and acting as General Manager in the absence of the General Manager. Your areas of responsibility will include Front Office, Retail/Gift Shops, Recreation/Fitness Center, Housekeeping, Security/Loss Prevention, Engineering/Maintenance, Food and Beverage/Culinary, and Event Management. You will work with direct reports to develop and implement the operations strategy, ensuring the implementation of the brand service strategy, brand initiatives, and meeting the brand's target customer needs. Your role will focus on growing revenues, maximizing financial performance, and ensuring employee satisfaction. As a member of the Executive Committee, you will develop and implement property-wide strategies to meet or exceed the needs and expectations of the brand's target customer and property employees, providing a return on investment. To be considered for this position, you should have a 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or a related major, along with 8 years of experience in management operations, sales and marketing, or a related professional area. Alternatively, a 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or a related major, with 6 years of experience in the same field is acceptable. Your core work activities will include managing profitability and departmental budgets, keeping the operations team focused on driving guest satisfaction and financial results, reviewing financial reports, ensuring capital expenditure funds are used effectively, identifying and analyzing operational challenges, and coaching the operations team to manage expenses efficiently. You will also be responsible for managing property operations, improving service performance, leading property operations teams, and conducting human resources activities such as observing service behaviors of employees, hiring and conducting performance appraisals, and fostering employee commitment to providing excellent service. At Marriott International, we are committed to being an equal opportunity employer, welcoming all and fostering an inclusive environment where the unique backgrounds of our associates are valued. If you join Fairfield by Marriott, you'll be part of a team that guarantees a simple and reliable stay for guests worldwide. You'll have the opportunity to deliver on the Fairfield Guarantee and explore career opportunities that hold our hotels and services to the highest standard. Join us at Fairfield by Marriott and be part of an amazing global team where you can do your best work, begin your purpose, and become the best version of yourself.,

As a Dining Service Manager at Khaleez Restaurant in Tirur, you will play a crucial role in leading our dining team to provide exceptional customer service, drive sales growth, and foster team development. Khaleez Hospitality Group, an award-winning restaurant chain, is known for delivering outstanding dining experiences and is expanding its horizons with new projects. In this role, you will supervise and mentor the service team to ensure top-notch customer service and efficient operations. You will be responsible for managing grooming standards, work schedules, appraisals, and training programs to nurture a positive work environment and encourage professional growth within the team. Developing and implementing strategies to boost sales growth, increase revenue, and enhance customer loyalty will be a key part of your responsibilities. You will analyze sales data, identify trends, and make informed decisions to optimize sales performance while ensuring exceptional guest experiences, handling feedback, and resolving complaints in a timely and professional manner. Overseeing dining operations, including table management, service standards, and ambiance, will be essential. You will also manage events, parties, and special occasions to ensure seamless execution. Handling guest complaints and implementing corrective actions to improve guest satisfaction will be crucial in maintaining the restaurant's reputation. Furthermore, you will develop and implement training programs to enhance team knowledge, skills, and performance. Regular coaching sessions, feedback, and evaluations will be conducted to ensure continuous team growth and improvement. The ideal candidate for this position should have at least 3 years of experience in restaurant management or supervisory roles in fast-paced environments. Strong leadership and team management skills, excellent communication, interpersonal, and customer service skills are required. A proven track record of driving sales growth, improving customer satisfaction, and reducing complaints is essential. Preferred qualifications include a hospitality degree or certification, experience with restaurant management software and POS systems, and knowledge of labor laws, health and safety regulations, and industry standards. At Khaleez Restaurant, we offer a competitive salary and benefits package, opportunities for professional growth and development, a collaborative work environment, and recognition for outstanding performance. If you are a motivated professional with a passion for the hospitality industry and a focus on customer service, we invite you to apply for the position of Dining Service Manager with us. Join our team and be a part of our success story! This is a full-time, permanent position with benefits including cell phone reimbursement, commuter assistance, provided food, health insurance, and provident fund. The work location is in person.,

Role & responsibilities To Manage the shift and manage the Team in cafe to process smooth operation Preferred candidate profile Min 2 year to 4 years of experience in any qsr willing to work in flexible shifts and easy to move to stores

Designation : Team Member Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours SALARY : 14,000 Net Pay & 14,500 (Candidate from Hotel Management Background) CONTACT DETAILS : SABIR KHAN 9884461721 / TAMILSELVI 044 48577247 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com or please free feelto reach @ 9884461721 Walk-In Interview : Ashok Towers, 3rd Floor, 45 KB Dasan Road, Seethammal Colony, Teynampet, Chennai - 600018.

Designation : Cafe Manager / Asst. Cafe Manager Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Experience Required : 2 Years to 7 Years Reporting To : Area Manager / Zonal Business Manager ROLE & RESPONSIBILITIES: Cafe Maintenance Employee Handling Manpower Planning Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours CONTACT DETAILS : SABIR KHAN 9884461721 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com

Designation : Cafe Manager / Asst. Cafe Manager Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Experience Required : 2 Years to 7 Years Reporting To : Area Manager / Zonal Business Manager ROLE & RESPONSIBILITIES: Cafe Maintenance Employee Handling Manpower Planning Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours CONTACT DETAILS : SABIR KHAN 9884461721 / TAMILSELVI 044 48577247 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com (or) please feel free to reach @ 9884461721

Designation : Team Member Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours SALARY : 13,500 Net Pay & 14,500 (Candidate from Hotel Management Background) CONTACT DETAILS : SABIR KHAN - 9884461721 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com

Job description Job Title: Team Member Caf Coffee Day Location: South Mumbai Job Type: Full-Time Eligibility: Graduation mandatory (any stream) Freshers and experienced candidates can apply Should be willing to work in caf Roles & Responsibilities: Greet and serve customers courteously Prepare and serve coffee, beverages, and food items Maintain cleanliness and hygiene of the caf Assist in billing and cash handling Follow brand standards and ensure a great customer experience Salary & Benefits: In-hand salary: 14,540 per month Statutory benefits: ESIC and PF as per norms Daily perk: 1 hot beverage free Shift: Rotational shifts; 9 hours per day (including break) Career Growth: Opportunity to grow into Shift Leader or Caf Manager roles in the future Apply now if you are passionate about customer service and working in a caf environment.

• Manage staff schedules, training & performance, foster a positive work environment & maximize profitability, address issues • Inventory control, ordering supplies, & maintain vendor relationships • Ensure compliance with health & safety regulations Required Candidate profile • Only with Mall Food Court experience • Good in Communication & Presentable • Must be Graduate • Willing to relocate • Immediate joiners

Job Title: Restaurant Manager Company: The Ocean Pearl Hotels Private Limited Location: Mangalore, Karnataka Experience: 510 years Salary: Not a constraint for the right candidate Industry: Hotels / Restaurants / Food Services Functional Area: Food & Beverage / Restaurant Services Role Category: Restaurant Management Employment Type: Full Time, Permanent Job Description: The Ocean Pearl Hotels Pvt. Ltd. is looking for an energetic and experienced Restaurant Manager to lead operations at one of our flagship restaurants. The ideal candidate must have strong experience in managing large-scale restaurant operations and delivering exceptional guest service. Key Responsibilities: Manage the daily restaurant operations, including service standards, team coordination, and guest experience. Lead and train the service team to deliver consistent hospitality aligned with brand standards. Monitor and control inventory, ordering, and cost-efficiency. Handle guest feedback and ensure high levels of satisfaction and loyalty. Collaborate with the culinary team for menu development, promotions, and quality control. Maintain hygiene, safety, and compliance with statutory regulations. Candidate Profile: Currently working as a Restaurant Manager , F&B Executive , or Assistant Restaurant Manager in a reputed hospitality brand. 510 years of experience in food service or hotel restaurant operations. Strong leadership, communication, and people-management skills. Proficiency in Kannada and Tulu will be a strong advantage. Guest-oriented mindset with a passion for food and service excellence. Why Join Us? The Ocean Pearl is a reputed hospitality brand known for its excellence in service and South Indian culinary heritage. We offer a vibrant work culture and long-term career growth for high-performing professionals.

We are seeking a highly skilled and experienced Food & Beverage Manager to join our team in Grand Mercure Bangalore, India. As a key member of our management team, you will be responsible for overseeing all aspects of our food and beverage operations, ensuring exceptional customer service, and maximizing profitability. Develop and implement strategies to enhance the overall dining experience and increase revenue Manage and mentor a diverse team of food and beverage staff, including hiring, training, and performance evaluations Oversee inventory management, cost control, and budgeting for all food and beverage outlets Ensure compliance with food safety regulations and maintain high standards of hygiene and cleanliness Analyze financial reports, sales data, and customer feedback to identify areas for improvement Collaborate with the culinary team to develop innovative menus and promotional offerings Handle customer inquiries, complaints, and special requests in a professional and timely manner Coordinate with other departments to ensure seamless operations and excellent guest experiences Stay updated on industry trends and implement best practices to maintain a competitive edge Organize and oversee special events, banquets, and catering services as required Bachelors degree in Hospitality Management, Business Administration, or a related field Minimum of 5 years of experience in food and beverage management, preferably in a high-volume restaurant or hotel setting Proven track

Directs and motivates team while personally assisting in the physical set up of the function rooms (e.g., tables, chairs, dance floors, podiums, etc.) and executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates expected performance and trains staff in processes. Monitors and controls financial and administrative responsibilities including asset protection. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. JOB SPECIFIC TASKS Participating in and Leading Catering Teams Demonstrates self confidence, energy and enthusiasm. Understands how to manage in a culturally diverse work environment. Uses problem solving methodology for decision making and follow up. Demonstrates personal integrity, manages time well, and is highly visible in areas of responsibility. Builds a positive work environment by demonstrating self confidence, energy and enthusiasm. Supporting the Management of Catering Operations Interacts with other catering employees, customers and guests, vendors and suppliers. Demonstrates knowledge of all departments within the property. Communicates group needs to various departments within the property. Prompts handling of all inquiries within market and parameters. Creates written and verbal presentations effectively. Ensuring Exceptional Customer Service Communicates all details of catering events to operating departments and customers. Manages the quality process in areas of customer service and employee satisfaction. Supporting and Coordinating with the Sales and Marketing Function Qualifies business and tracks leads. Solicits and books meetings, conferences and catered corporate and social events. Finalizes and upsells catering arrangements for group/convention business. Negotiates and markets to drive sales and create profits. Identifies customer needs and all sales opportunities which ensure successful catering events. Conducting Human Resources Activities Provides constructive coaching and counseling to employees. Supports the development, training, and mentoring of employees. Demonstrates knowledge of how and when to impose deadlines and delegate tasks. Motivates and provides a work environment in which employees are productive. Listens and responds to employees needs. Manages group or interpersonal conflict situations effectively. Develops and manages hourly employees. Adheres to EEO and AA policies. .

Responsibilities: * Greet guests, take orders, serve food & drinks * Provide exceptional customer service at all times * Supervise stewards/waiters, handle queries promptly * Manage restaurant operations efficiently Food allowance Performance bonus

responsibilities related to food and drink preparation, service, & overall operations within a hospitality setting. Common tasks include taking orders, serving food and beverages, maintaining dining areas, managing inventory, and ensuring customer Required Candidate profile Greeting, seating guests taking food & beverage orders & serving food & drinks Maintaining a clean & organized dining area & providing customer service Handling customer inquiries & resolving issues

Job Title: Restaurant Manager Location: Borivali, Mumbai Salary: 50,000 to 60,000 per month Company Description Eatopia is a food and beverage company with a focus on creating distinctive dining experiences. With over 35 restaurants across Southeast Asia, India, and the Middle East, Eatopia has a multicultural team representing a vibrant mix of cultures and concepts. The company is committed to building a resilient food ecosystem for the future and seeks out innovative solutions to combat climate change and food insecurity. Key Responsibilities 1. Operations Management: Oversee daily operations to ensure smooth functioning of the caf, including opening and closing procedures. 2. Customer Service: Maintain excellent service standards to enhance the customer experience. Address customer complaints promptly and professionally. 3. Team Leadership: Recruit, train, and manage a team of chefs, servers, and support staff. Foster a positive and motivating work environment. 4. Inventory and Supply Management: Monitor stock levels of ingredients, beverages, and other supplies. Coordinate timely procurement to prevent shortages. 5. Quality Control: Ensure the authenticity and consistency of South Indian cuisine in preparation, presentation, and taste. 6. Sales and Marketing: Collaborate with marketing teams to implement promotions, events, and strategies to attract more patrons. 7. Compliance and Hygiene: Ensure compliance with health, safety, and hygiene regulations. Maintain cleanliness across all areas of the caf. 8. Financial Management: Manage budgets, control costs, and achieve sales targets. Prepare and present revenue and expense reports. Qualifications and Skills Proven experience in managing a restaurant, preferably in the South Indian cuisine segment. Strong leadership and team management abilities. Excellent communication and interpersonal skills. Knowledge of food safety regulations and standards. Ability to handle high-pressure situations and multitask effectively. Proficiency in POS systems and basic financial reporting.

Roles and Responsibilities Ensure seamless execution of food and beverage operations, including guest handling, order taking, and service delivery. Manage restaurant management tasks such as inventory control, staff supervision, and quality standards maintenance. Develop strong communication skills to effectively interact with guests, colleagues, and stakeholders. Maintain high levels of professionalism at all times. Utilize problem-solving abilities to resolve issues promptly and efficiently. Desired Candidate Profile 1-3 years of experience in F&B industry or related field (hotels & restaurants). Strong knowledge of food safety regulations and hygiene practices. Excellent communication skills for effective guest interaction. Ability to work well under pressure in a fast-paced environment.

responsible for making tea and coffee and delivering it to all the workers in the office . Job Types: Full-time, Permanent Pay: Up to ₹25,000.00 per month Benefits: Food provided Paid time off Experience: Restaurant management: 5 years (Required) Work Location: In person

To overseeing operations of the restaurant, ensuring exceptional guest service, operational efficiency, team performance, and profitability. Represent the restaurant as a cultural ambassador, enriching dining with history and storytelling. Required Candidate profile We are seeking a visionary and accomplished General Manager to lead the overall operations of our restaurant Sarvato-known for its traditional charm and fine culinary experience. Perks and benefits Bonus, Incentive, Insurance, Food.

Responsibilities: * Greet guests, take orders, serve food & drinks * Assist with steward activities as needed * Ensure guest satisfaction through prompt service * Manage inventory, maintain cleanliness Provident fund

Entry level management position that focuses on supporting the day-to-day activities in Housekeeping, Recreation/Health Club and Laundry, if applicable. Position works with employees to clean and maintain guestrooms and public space. Completes inspections and holds people accountable for corrective action. Position assists in ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 1 year experience in the housekeeping or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Managing Housekeeping Operations and Budgets Ensures knowledge and understanding of OSHA regulations are up to date. Oversees all lost and found procedures. Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments. Inventories stock to ensure adequate supplies. Ensures guest room status is communicated to the Front Desk in a timely and efficient manner. Works effectively with the Engineering department on guest room maintenance needs. Understands and complies with loss prevention policies and procedures. Ensures all employees have proper supplies, equipment and uniforms. Assists in supervising an effective inspection program for all guestrooms and public space. Manages linen inventory and guest supplies and assists in the ordering of supplies as necessary. Supervises Housekeeping and all related areas in the absence of the Director of Services or Housekeeping Manager. Observes service behaviors of employees and provides feedback to individuals; continuously strives to improve service performance. Ensuring Exceptional Customer Service Handles guest problems and complaints seeking assistance from supervisor as necessary. Assists in the review of comment cards and guest satisfaction results with employees. Sets a positive example for guest relations. .

Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee food costing, wastage control, and inventory management to minimize losses. Supervise staff performance, providing guidance and training as needed to improve efficiency. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Analyze sales data to optimize menu pricing, portion sizes, and product offerings. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry (restaurant management). Strong knowledge of food costing, waste management, and inventory control. Excellent shift management skills with ability to work effectively during peak hours. Ability to analyze sales data to inform business decisions on pricing strategy.

Roles and Responsibilities Manage daily operations of the restaurant, ensuring smooth service delivery to customers. Oversee kitchen staff, including food preparation, presentation, and quality control. Conduct inventory management to minimize waste and optimize stock levels. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Supervise shift staff, providing guidance on tasks and resolving any issues that may arise. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry as a Shift Manager or similar role. Strong knowledge of hotel management principles, restaurant management practices, and food costing techniques. Excellent shift management skills with ability to lead teams effectively during peak hours.

The position is accountable for proactively soliciting and handling sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 3 years experience in the sales and marketing or related professional area. OR 4-year bachelors degree in Business Administration, Marketing, Hotel and Restaurant Management, or related major; 1 year experience in the sales and marketing or related professional area. CORE WORK ACTIVITIES Building Successful Relationships that Generate Sales Opportunities Works collaboratively with off-property sales channels to ensure sales efforts are coordinated, complementary and not duplicative. Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc. Develops relationships within community to strengthen and expand customer base for sales opportunities. Manages and develops relationships with key internal and external stakeholders. Provides accurate, complete and effective turnover to Event Management. Managing Sales Activities Participates in sales calls with members of sales team to acquire new business and/or close on business. Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence). Using Knowledge of Market Trends and Target Customer Information to Maximize Revenue Identifies new business to achieve personal and location revenue goals. Understands the overall market - competitors strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. Closes the best opportunities for the location based on market conditions and location needs. Gains understanding of the location s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution. Providing Exceptional Customer Service Supports the company s service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience. Services our customers in order to grow share of the account. Executes and supports the company s customer service standards. Provides excellent customer service consistent with the daily service basics of the company. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. .

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 employees 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. .

Oversee daily F&B operations, ensuring high-quality service & guest satisfaction Develop and implement menus, pricing, and promotions in collaboration with chefs Manage budgets, cost control, and drive revenue growth