1350 Restaurant Management Jobs - Page 24

Ensure cleanliness and organization of the restaurants Monitor guest satisfaction and proactively offer assistance Maintain knowledge of the restaurant menu dietary options Assist in setting and clearing tables when needed delivery order processing

Responsibilities: * Serve food & drinks * Manage inventory & costs * Ensure customer satisfaction * Train staff on menu & service standards * Collaborate with kitchen team on orders Food allowance Free meal Referral bonus

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make change as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

Job description Generalist,Payroll, Knowledge Hire new staff as per the company requirement to ensure smooth functioning of management company operations Maintain employee payroll and keep record of bonuses Required Candidate profile Discuss about compensation and benefits for the employees with the higher management

What this job involves: Bringing excellence to the table Do you love food and take delight in seeing peoples smiles with your services Well, youre in the right place! In this role, youll be coordinating with F&B lead for the support of the preparation, cooking and service of food based on agreed standards and specification. Thus, your ability to provide high-quality catering services will be essential to succeed in this fast-paced yet exciting field. A typical day would involve ensuring that the calorie count of each food served is on display; and on special days (such as VIP visits, conference, festivals, etc.), youll find yourself preparing and ironing out plans for events. From time to time, you will also reach out to staff and employees for their feedback through the cafeteria online survey to get a fuller picture of the strengths and improvement areas of your services. We are seeking an experienced Food and Beverage Lead vendor resource to join our dynamic Workplace Services team. Our Workplace Managers lead teams that are responsible for creating a best in class workplace experience by overseeing vendor services, driving workplace communications, establishing stakeholder relations, and identifying ongoing opportunities for improvement. This role covers a diverse range of responsibilities and is focused on owning and managing day-to-day operations for one of our office locations. As the Food and Beverage Program Lead, you will partner closely with the local Workplace Services Manager to manage and execute all food and beverage related operations, which includes - running our 3 x weekly lunch program, welcome new hires breakfast, surprise and delight moments, and all other internal events catering needs. We are looking for someone that is creative and passionate about food, with a strong operations background that can design an inclusive approach to help scale our Culture through our exciting food programs. Specific duties: l Provide proactive and quality office food service operations in compliance with company policies. l Support and execute company policies and processes. l Purchase food and beverage supplies, manage expense tracking and submission processes. l Manage operations such as meal programs, team off-sites/team building events, and client/user requests. l Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. l Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. l Perform administrative catering duties, including budget control and procurement. l Support vendor management controls and reporting systems. l Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. l Attend and contribute to food committee meetings, resolving issues within timelines. l Preserve excellent levels of internal and external employee service. l Design menus, continuously improving them, and supporting vendors to perform better. l Identify employee needs and proactively respond to their concerns. l Lead and train F&B vendor personnel. l Establish targets, KPIs, schedules, policies, and procedures. l Foster a two-way communication environment emphasizing motivation and teamwork. l Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). l Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. l Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. l Comply with all health and safety regulations related to F&B operations. l Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. l Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Qualification: l At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. l Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. l Business level of English and Native Language where applicable l Excellent people skills and ability to interact with a wide range of client and vendors l Experience in continuous improvement initiatives, client communication and reports. l Proficient in Google Applications such as Google sheets, Docs. l Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. l Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. l Excellent organizational, multitasking, verbal, and written communication skills. l Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

Preferred candidate profile Manager or similar experience in a reputed QSR brand, Managers with minimum 4-8 years of working experience with QSR can apply Email resume to deepa.k@dmartindia.com Designation : Department manager Operations Your Role in D mart Day to Day operations(once the product comes in and product goes out managing all the activities) People management, Stock inventory management, Process management, Coordination with multiple functions Team handling (Optimum utilization of manpower & Team Development, An average store has Approximately 300 staff with floor area of approx 20,000 square feet and having approximately 10,000 SKUs.) Inventory/Stock Management- Availability of Stock /Inventory in store( Avoid stock outs, loss of sale) Space Management, Maintain the hygiene, customer service, safety of staff & Customers, Avoid loss of sale Safety of store Assets & Property.

Identifying and researching new business sales and market opportunities in strategic growth sectors Developing generated leads and closing sales Sourcing information for internal telemarketing and mailing resource Creating new business opportunities Excellent communication skills Proficiency in MS office.

interested candidates can share resume at baljinder.singh@fortishealthcare.com

Guest Relations: Greets guests, manages their seating, takes orders, and ensures they have a positive dining experience. Service Management: Oversees the flow of service, trains and supervises waitstaff, and resolves any guest issues promptly. Operations: Manages the dining room, coordinates with the kitchen, and ensures adherence to safety and sanitation standards. Sales and Upselling: Promotes menu items, beverages, and special offers to increase revenue. Team Leadership: Motivates, trains, and evaluates the service staff, fostering a positive work environment. Reporting: Prepares reports on dining room activities, guest feedback, and staff performance. Additional Duties: Inventory Management: Monitors and orders supplies, ensuring adequate stock of all necessary items. Quality Control: Maintains high standards of cleanliness and presentation throughout the dining area. Problem-Solving: Addresses and resolves guest complaints and issues effectively Job Types: Full-time, Permanent, Fresher, Volunteer Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Flexible schedule Food provided Leave encashment Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus Experience: Restaurant management: 2 years (Preferred) Language: English (Preferred) Kannada (Preferred) Hindi (Preferred) Willingness to travel: 25% (Preferred) Work Location: In person

Job Role & Responsibilities: Responsible for monitoring food and beverage operations on campus including messes, QSR, kiosks, events etc. ensuring adherence to service standards and quality To monitor food service and production standards and arrange remedial action where these falls below the standards To ensure that FSSAI regulations are always followed Event management including bookings, set ups etc. To ensure complaints raised by the service users are investigated and remedial action taken promptly & professionally Responsible for ensuring hygiene, health and safety standards are complied with within all food production & service areas To administrate outsourced agency staff for the catering operations To ensure there is continual contact with the students and other users of the service provided Oversee the setup and facilitation of banquets and catering events Collaborate with the culinary team to develop and update menus Attend all meetings for menu planning, student committee related to F&B outlets etc. Create an atmosphere that enhances the guest experience, ensuring consistency and attention to detail Arrange sourcing and testing of new products and menu items through the vendor team Perform regular inspections of equipment and premises to maintain safety and prevent hazards & maintain records of health status of equipment etc. Monitor guest feedback to implement improvements enhancing satisfaction Support in other functions like House keeping, Horticulture, Laundry etc. Undertake any other tasks which may be assigned from time to time

Restaurant Manager with strong leadership skills, ensuring top guest satisfaction, team management, F&B coordination, cost control, and operational excellence. Skilled in training, problem-solving, and driving sales in fast-paced environments. Sales incentives

Responsible for the analysis of revenue, profit and demand associated with hotel rooms and space inventory in a given market or cluster. Position prepares forecasts, budgets, weekly and daily projections and analyzes the progress of each. Develops and/or uses analytical tools and systems to maximize revenues and profit. Position critiques sales strategy effectiveness and prepares historical and future analysis of revenue and profit opportunities. CANDIDATE PROFILE Education and Experience 2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 2 years experience in the revenue management, sales and marketing, or related professional area. OR 4-year bachelors degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; no work experience required. CORE WORK ACTIVITIES Analyzing and Reporting Revenue Management Data Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. Generates and provides accurate and timely results in the form of reports, presentations, etc Analyzes information, identifying current and potential problems and proposing solutions. Submits reports in a timely manner, ensuring delivery deadlines. Extracts and analyzes data in order to draw viable/actionable business conclusions. Provides revenue analysis functional expertise to general managers, property leadership teams and market sales leaders. Prepares forecasts of revenue, profit, demand and occupancy for rooms and function space - three-month and six month, long range and budget. Prepares revenue and profit opportunity analysis. Manages all revenue, profit and demand data associated with rooms and function space. Executing Revenue Management Projects and Strategy Takes a predetermined strategy and drives the execution of that strategy. Demonstrates knowledge of job-relevant issues, products, systems, and processes. Observes, receives, and otherwise obtains information from all relevant sources. Works with other people to gather the information necessary to manage projects, achieve goals, and resolve problems. Understands and accurately represents individual property needs. Provides recommendations to improve effectiveness of revenue analysis processes. Communicates brand initiatives, demand and market analysis to hotels/clusters/franchise partners/owners. Promotes and protects brand equity. Prepares sales strategy critique. Building Successful Relationships Develops constructive and cooperative working relationships with others, and maintaining them over time. Provides targeted and timely communication of results, achievements and challenges to the stakeholders. Develops and manages internal key stakeholder relationships. Additional Responsibilities Informs and/or updates the executives and the peers on relevant information in a timely manner. Enters, transcribes, records, stores, or maintains information in written or electronic form. 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.

Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist. Set up, stock, and maintain work areas. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

The position is accountable for proactively soliciting and handling sales opportunities for Sri Lankan Cluster. 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. .

Supervise daily production of sweets, snacks, and restaurant meals Ensure strict quality control at each stage of production (taste, texture, presentation, hygiene) Monitor hygiene standards across kitchen, staff, and storage as per FSSAI guidelines Manage inventory and raw materials with minimal wastage Ensure staff punctuality, cleanliness, and workflow discipline Maintain production logs, daily checklists, and basic reports Identify operational issues and suggest improvements to management Coordinate with owners/supervisors remotely and provide updates Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Schedule: Day shift Supplemental Pay: Yearly bonus Experience: Restaurant management: 3 years (Preferred) Language: English (Preferred) Hindi (Preferred) Punjabi (Preferred) Shift availability: Day Shift (Preferred) Work Location: In person

Job Description / Responsibilities Checking the Material Received and give inventory regulations and guidelines to Stores dept. for better control on stocks. Inventory checking against System & Physical Stocks. Checking the stocks Expiry dates. As per the Menu & any New item Recipe management to be carried out before enrolling the Sales. Portioning with the Cost to be Framed before fixing the Sales price. Regulation of Waste Management in Kitchen & Service with Co- Ordination of Chef, F & B Controller, F & B Manager. Inventory verification with Sales against Stocks. Checking on Kitchen Storage stock Level. Kitchen Closing Stocks to be Regulated Every Month End. Monitoring of Buffets Return of the Food to Kitchen on Accountability. Audit in Restaurant against Number of Tables Occupied & KOT Punched. Daily Closing & Spoilage Stocks to be regulated through POS Packed Items against the Stocks. If any Unauthorised Food Consumption, take a necessary Action. Desired profile of the candidate Degree/Diploma in Hotel Management, 2-4 years of experience in star hotels/restaurants having good knowledge in costing in food industry. Desired work experience 10 years and above Compensation Offered Based on experience Location of posting Nellore / Hyderabad Contact Information: 7997733000 Email hr@rainentertainments.com, careers@rainentertainments.com URL of the home page Education Graduate/ Diploma or Degree in Hotel Management Keywords Candidate having Experience in Food Costing.

Roles & Responsibilities Guest Experience & Service Quality Ensure exceptional dining experiences by maintaining high service standards. Greet and interact with guests to address their needs, requests, and feedback promptly. Handle guest complaints professionally and ensure timely resolution. Staff Supervision & Training Supervise, train, and motivate service staff (servers, runners, hosts). Conduct regular briefings before shifts to communicate daily specials, promotions, and service focus areas. Monitor staff grooming, uniform, and adherence to service protocols. Operations & Floor Management Oversee smooth day-to-day dining floor operations during service hours. Coordinate with kitchen staff and bar to ensure timely and accurate order delivery. Manage table reservations, seating arrangements, and optimize table turnover. Sales & Upselling Promote daily specials, signature dishes, and beverages to maximize sales. Encourage the team to upsell menu items and suggest pairings. Inventory & Supplies Monitor stock levels of service-related supplies (cutlery, crockery, napkins, etc.). Coordinate with store or purchase teams for timely replenishment. Cleanliness & Ambience Ensure the dining area is clean, organized, and aligned with the restaurants brand standards. Oversee table setup, dcor, lighting, and music to create a pleasant dining atmosphere. Reporting & Coordination Prepare daily sales and shift reports as required. Coordinate closely with the Restaurant Manager, kitchen team, and other departments. Safety & Compliance Enforce hygiene, food safety, and health & safety standards as per regulations. Conduct regular checks to ensure compliance.

Job description We have a walk in interview, on coming 1st July to 2nd July and Tuesday and Wednesday at -Theobroma Outlet-B8, Ground Floor, Ardee Mall, Ardee City, Wazirabad, Sector 52, Gurugram, Haryana 122003 Looking for Shift Managers To conduct the briefs of the team members at the commencement of the shift To supervise and guide the team members in performing their work To actively support the team members during busy hours To plan and prepare the action plan for handling busy operations time. To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To check the table set up, cleanliness, and AC temperature at the commencement of shift To keep the service stations well equipped with an adequate number of cutlery, crockery, water jugs, napkins, etc To promote and upsell the special menus and services To check the uniforms, and grooming standards of the team members of the restaurant To check the restaurant set up at the commencement of the shift To check the restaurant's cleanliness and hygiene Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils, and cleaning products Ensure compliance with sanitation and safety regulations Manage the restaurant's good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly, and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations Coordinate with Front Office, Kitchen, etc regarding special events and execution of the same To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the store requisitions of the various items required at the restaurant To comply with all health and safety regulations To maintain the log book and to make necessary entries for further prompt action To approve leaves of the team members To prepare the duty roster of the team members of the restaurant To conduct the training for team members as per the training calendar Role & responsibilities Job Location -Gurgaon

POST: Internship/Fresher/ for MNC Cafeteria Operation management. Mandatory: The candidate must be from BHM/BHMCT/DHM/Hospitality (Hotel Management back ground) • Fix Salary • On spot joining • Experience holders are also applicable. Required Candidate profile Qualification: BHM/Hospitality/Travel & tourism/relevant. Experience: 0- 2yr for fresher urgent joining WhatsApp: 9971022627

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Reema9354692492 Jahanvi—7651823919

Conduct market research to identify selling possibilities & evaluate customer.Prepare and deliver appropriate presentations on products and services.Gather feedback from customers or prospects and share with internal teams Minimum 2 years experience in marketing and sales Candidate should have a sales background

The General Manager oversees daily operations ensuring smooth service from open to close. Hire, train &fostering a strong team culture. Promptly resolve issues especially for HNI clients by offering personalized attention and exclusive services

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make change as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

Position Summary Prepare breakfast and/or lunch offerings and assist with serving lines Participate in occasional catering functions Perform all positions within the kitchen Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day's menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make changes as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job: Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status