1350 Restaurant Management Jobs - Page 35

You will be responsible to provide an excellent and consistent level of service to your customers. The Concierge is responsible to contribute to the smooth and efficient running of the Concierge within the Rooms Division QualificationsIdeally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 1 years work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

Sodexo Food Solutions India Pvt. Ltd. is looking for Assistant Steward -S2 to join our dynamic team and embark on a rewarding career journey To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill Customer Service focused

You will be responsible to provide an excellent and consistent level of service to your customers. The Guest Service Officer is responsible to contribute to the smooth and efficient running of the Reception within the Rooms Division QualificationsDiploma / qualification in Hospitality or Tourism Management

You will be responsible to provide an excellent and consistent level of service to your customers. The Guest Service Officer is responsible to contribute to the smooth and efficient running of the Reception within the Rooms Division Qualifications Diploma/qualification in Hospitality or Tourism Management

A Food and Beverage Controller is responsible for managing the inventory and cost of food and drinks. Qualifications Certificate or qualification in Finance and/or Accounting / 1 years' work experience as Food and Beverage Controller in a hotel or similar large organization or accounting firm desirable

To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill Customer Service focused

To handle counter service of day to day foodcourt operations Daily counter set up and execution of all meal operations Maintain service and hygiene standards as per Sodexo standards Good communication skill Customer Service focused

Supervise daily service and team performance Ensure smooth coordination with kitchen and billing Maintain high standards of hygiene and guest service Train, support, and motivate service staff Resolve customer feedback professionally Food allowance

The Food and Beverage (F&B) Manager is responsible for overseeing the daily operations of all food and beverage services within the establishment.

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: * Basic understanding of cooking methods, ingredients, and equipment * Good hygiene and cleanliness practices * Ability to lift heavy objects and remain on your feet for extended periods of time * Attention to detail and strong communication skills * Ability to follow instructions and work as part of a team * Prior experience in a professional kitchen is a plus, but not required * Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.

Role Overview: As an In-Store Sales Executive, you will be the face of Dlifrance at the outlet. Youll play a key role in delivering an exceptional customer experience by assisting guests, preparing coffee, serving orders, and driving in-store sales for our premium bakery items including cakes, beverages, and hampers. Key Responsibilities: * Greet and assist customers warmly, ensuring a welcoming and memorable experience * Prepare and serve coffee, beverages, and assist in plating bakery items as per standard recipes * Guide customers through the menu and suggest suitable items, including hampers and celebration cakes * Upsell and promote special offers, new products, and festive hampers * Handle billing and operate POS system accurately * Maintain cleanliness and hygiene across the service and seating area * Ensure proper display of bakery products and timely replenishment * Coordinate with kitchen staff for order fulfillment and customization requests * Follow all brand SOPs for service, grooming, and food safety Requirements: * 02 years of experience in retail, hospitality, caf, or bakery environment * Basic knowledge of coffee preparation and caf operations (training will be provided) * Good communication skills and a friendly, customer-first attitude * Ability to work in shifts, weekends, and festive seasons * Passion for food, coffee, and delivering quality service

requiremnet : 1: Hotel Manager 2. F & B Manager 3. Front Desk Manager 4. Mechanical Enginner

Responsibilities : Job Description - Areas of ResponsibilityIndicative ActivitiesCustomer ExperienceProcess oriented - should be able to impliment & follow all set food & beverage SOPRestaurant food ratingSection food ratingEnsure minimisation of dispatch related errorsRegular food testing at the unit for quality & quantity being served.All food safety and hygiene level in place at unit. Audit targets achivedAll products available at unit to serve 100% satisfaction.Set targets for CAPD to be achieved. (Ar_P, O_D & Prep Time)Continuous follow-up with filed ops for order pickup by DE's (For Delay in pickup)All products serve within self life.FinancialAchieving AOP (All controllable cost)Opening & Closing checklist followedControl Food Cost & WastagesRestaurant Rating (Focus on Product)Optimum use of labour at the unitForecasting salesEnsure right indent is done as per sales forcastDaily reports as per brand sopDaily Inventory check.Proper GRN process at the unit to be followed.Follow-up with respective teams for smooth functioning of the unit.Coordinate with finance team for utility paymentCorrect Mid month & Monthly MISProper management for petty cash expense and strive towards reducing petty cast expensesDaily self Life check to ensure minimum spillage.Brand & MarketingPlan LSM activity for new launch productLSM activity to increase ordersPeople ManagementOne on One with team Member.Regular RNREmployee engagement activitiesPersonal hygiene for team membersDaily briefing with the teamRetention of people. As per set target.Ensure every team member is trained on Brand SOPTraining team members for next level responsibility / Growth (Operations)Refresher Training of teamDuty RoasterProcess / InitativesFollow & Impliment Brand SOP's at the unit level. Role & responsibilities Preferred candidate profile

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Locations - Osmanabad, Beed, Aurangabad, Amravati, Solapur, Our Recruiters Mausam - 7302543769 Rishab - 9220264109 Manmeet - 8287249724 Ankit - 9319111816 Nikita - 7668577529

Job Title: Club Manager Department: Operations / Management Reports To: General Manager / Director of Operations Location: [Insert Location] Employment Type: Full-Time --- Job Summary: The Club Manager oversees all aspects of a clubs operations, including member services, staff management, financial performance, and facility maintenance. The manager ensures that the club delivers a high-quality experience to its members while maintaining operational efficiency and profitability. --- Key Responsibilities: Manage daily operations of the club, including scheduling, staffing, and service delivery. Supervise and lead department heads (e.g., food & beverage, fitness, front desk, events). Maintain high standards of member satisfaction and handle member complaints or concerns. Develop and execute marketing, sales, and membership growth strategies. Oversee financial performance, budgeting, and expense control. Ensure compliance with health and safety regulations, licensing laws, and club policies. Coordinate and supervise events, tournaments, and social activities. Recruit, train, and evaluate staff, promoting a positive and professional workplace culture. Maintain club facilities, ensuring cleanliness, safety, and functionality. Prepare and present reports to senior management or the board of directors. --- Qualifications: Diploma or Bachelors degree in Hospitality Management, Business Administration, or related field. 5+ years of experience in club, hospitality, or leisure management. Strong leadership, organizational, and problem-solving skills. Excellent interpersonal and communication abilities. Proficiency in management software, Microsoft Office, and point-of-sale systems. --- Preferred Skills: Certification in Club Management (e.g., CCM – Certified Club Manager). Background in luxury or private clubs, resorts, or hospitality venues. Knowledge of marketing and event planning.

The candidate will be responsible for strategic planning & operations of the restaurant. Managing overall operations, inventory management, stock control, team management, recruitment & training, and report making will be the key responsibilities.

- P&L Management & Financial Growth - Cost Management - Brand Strategy & Market Positioning - Operational Excellence - Guest Engagement & Experience - Team Leadership & Culture - Training & Growth - Marketing, Events & Community Engagement Required Candidate profile 12+yrs exp in F & B operations, with min 8 yrs in leadership role at a high-energy Bar/ Restaurant Chain. Strong expertise in Strategy, P&L Mgmt. Hands-on, good leadership & problem-solving skills.

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Shift manager or similar experience in a reputed QSR brand, Managers with minimum 3-5 years of working expecience with QSR Perks and benefits

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Manager or similar experience in a reputed QSR brand, Managers with minimum 5-8 years of working experience with QSR Perks and benefits

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Shift manager or similar experience in a reputed QSR brand, Managers with minimum 3-5 years of working expecience with QSR Perks and benefits

Responsibilities: 1. Establishment of SOPs: - Develop and implement Standard Operating Procedures (SOPs) for various operational aspects, including food preparation, service standards, cleanliness, and customer interactions. - Collaborate with cross-functional teams to streamline processes and enhance operational efficiency. - Conduct regular audits to ensure adherence to SOPs and identify areas for improvement. 2. Restaurant Management: - Oversee the day-to-day operations of all restaurants within the city, including staffing, inventory management, and customer service. - Monitor key performance indicators (KPIs) such as sales, profitability, and customer satisfaction, and take proactive measures to address any issues. - Ensure compliance with health and safety regulations and maintain high standards of cleanliness and hygiene in all facilities. 3. Team Supervision and Training: - Provide guidance and support to restaurant managers and staff, ensuring they have the necessary resources and training to perform their roles effectively. - Conduct regular meetings and training sessions to communicate company goals, policies, and procedures. - Foster a culture of accountability, teamwork, and continuous improvement among the operations team. 4. Quality Assurance: - Uphold the brand''s reputation for quality and consistency by monitoring food quality, presentation, and overall guest experience. - Address any customer complaints or concerns in a timely and professional manner, striving to exceed guest expectations. 5. Financial Management: - Collaborate with the finance department to develop and manage operational budgets for each restaurant location. - Monitor expenses and revenue performance to ensure profitability targets are met or exceeded. - Implement cost-saving measures without compromising quality or customer satisfaction. 6. Communication and Coordination: - Serve as the primary point of contact for communication between corporate headquarters and restaurant managers. - Keep senior management informed of operational performance, challenges, and opportunities for improvement. - Facilitate collaboration and knowledge-sharing among restaurant managers to drive collective success. Qualifications: - Bachelor''s degree in Hospitality Management, Business Administration, or a related field. Master''s degree preferred. - Minimum of 15 years of progressive experience in restaurant operations management, with a proven track record of success. - Strong leadership and decision-making skills, with the ability to inspire and motivate teams. - Excellent communication and interpersonal skills, with the ability to build relationships at all levels of the organization. - Solid understanding of restaurant financials and business metrics. - Experience in developing and implementing SOPs and driving process improvements. - Ability to thrive in a fast-paced, dynamic environment and effectively manage multiple priorities. - Flexibility to work evenings, weekends, and holidays as needed.

Job Title: Demi Chef de Partie (DCDP) - Multi-Cuisine Location: Select Citywalk Saket, Delhi Reports to: Chef de Partie / Sous Chef Department: Kitchen / Culinary Job Summary: The The Demi Chef de Partie (DCDP) will be responsible for supporting the Chef de Partie and the culinary team in preparing, cooking, and presenting dishes across multiple cuisines. The role involves contributing to the overall success of the restaurant by ensuring the highest standards of food quality, consistency, and cleanliness. Key Responsibilities: Assist in preparing and cooking high-quality dishes across various cuisines, including Indian, Continental, Asian, and Mediterranean. Ensure that dishes are prepared and presented according to the recipes, portion controls, and quality standards set by the head chef. Monitor and maintain stock levels, ensuring efficient usage of ingredients to minimize waste. Assist in mise-en-place preparation and ensure that workstations are clean and organized at all times. Maintain food safety and hygiene standards, adhering to health and safety regulations. Support the Chef de Partie and Sous Chef in managing and training junior kitchen staff. Ensure kitchen equipment is properly used, maintained, and cleaned. Participate in menu planning and contribute ideas for new dishes and seasonal specials. Handle any special dietary requirements and requests from guests with attention to detail. Qualifications and Skills: Minimum of 3 years of experience in a culinary role, with experience across multiple cuisines. Diploma or certification in culinary arts or equivalent experience. Good knowledge of cooking techniques and food safety practices. Ability to work well under pressure in a fast-paced environment. Strong organizational skills with an eye for detail and quality. Excellent team player with strong communication skills. Willingness to take on new challenges and learn. Physical Requirements: Ability to stand for long hours. Comfortable working in a fast-paced kitchen environment. Capable of lifting and carrying items up to 25 kg. Work Schedule: Flexible schedule, including weekends, evenings, and public holidays.

Responsibilities: * Manage staff scheduling & training * Ensure guest satisfaction through service excellence * Oversee restaurant operations & finances * Collaborate with marketing team on promotions & events Health insurance Annual bonus Food allowance

Responsibilities: * Ensure guest satisfaction * Maintain cleanliness & safety standards * Manage waitlist & seating arrangements * Coordinate with kitchen & service teams * Greet guests, manage tables Provident fund Employee state insurance Annual bonus