1352 Restaurant Management Jobs - Page 48

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

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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. .

Restaurant hostess greets guests, manages reservations, and ensures a pleasant dining experience . They are the first point of contact for customers, creating a positive initial impression and managing the flow of seating in the dining area. Responsibilities also include handling phone calls, managing a waitlist, and assisting with general tasks as needed. Role & responsibilities Greeting and Seating Guests Reservation Management Waitlist Management Phone Handling General Assistance Coordination Skills and Qualities: Customer Service Skills Organizational Skills Multitasking Computer Skills Professional Demeanor Preferred candidate profile Should have Hotel Management background, freshers / experienced candidates can apply for this position Benefits: Free Food & Accommodation Contact: 9940143188 or Mail: shanmugam@srmhotels.com

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.

Restaurant Captain is responsible for managing and coordinating all aspects of food and beverage service to ensure a positive dining experience for guests and efficient operation of the restaurant . This role involves managing staff, interacting with guests, overseeing reservations and seating, and coordinating with the kitchen. Role & responsibilities Restaurant Captain: Supervision and Management Guest Interaction and Service Operational Coordination Sales and Revenue Training and Development Preferred candidate profile Minimum one year experience as Captain in a Restaurant or reputed hotel Should have Hotel Management background Benefits: Free Food & Accommodation Contact : 9940143188 or mail : shanmugam@srmhotels.com

Restaurant Manager is responsible for the overall smooth operation of a restaurant, including managing staff, overseeing daily operations, ensuring customer satisfaction, and managing finances . They also play a key role in creating a positive work environment and adhering to company policies and regulations. Role & responsibilities 1. Staff Management: Hiring and Training Scheduling and Supervision Performance Management 2. Daily Operations: Customer Service Front-of-House and Back-of-House Management Inventory Management 3. Financial Management: Budgeting and Cost Control Revenue Tracking 4. Other Responsibilities: Quality Control Menu Planning Marketing and Promotion: Implementing marketing strategies, promoting the restaurant, and engaging with customers Preferred candidate profile Should worked as Restaurant Manager / Assistant Restaurant Manager in reputed hotels for two years Should have Hotel Management background

Preferred candidate profile 1+ yrs of Experience Male/Female BHM, IHM, DHM/Degree Perks and benefits 1 to 3.5 LPA CTC (15 to 30 K Take home) Contact: send cv shwetha@ontimeglobal.in 9036023362(Whats app)

Preferred candidate profile 1+ yrs of Experience Male/Female BHM, IHM, DHM/Degree Perks and benefits 1 to 3.5 LPA CTC (15 to 30 K Take home) Contact: send cv shwetha@ontimeglobal.in 9036023362(Whats app)

HIRING .. Position Title: Assistant Hospitality Manager Reports To: Site Director / Site Manager / Operation Manager Location: Manesar Job description We currently have an excellent opportunity for an Assistant Hospitality Manager to join our team. This is a great opportunity for a customer focused individual to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression. Role Responsibilities General Duties - Operational Update the records of the Hospitality team working hours, ensuring they meet the requirements of the Working Time Directive. To manage and control staff levels, under the guidance of Hospitality Manager, while ensuring budgetary requirements are met. To manage and maintain all Hospitality areas, ensuring the working environment for the Hospitality team is clean and meets Health and Safety legislation. To manage and control the hire of all Hospitality equipment, ensuring business objectives and statutory needs are met in the most economic and efficient manner. Finance Assist Manager in ensuring all financial targets are achieved, and the preparation of business forecasts. Assist in providing information for costing of functions/events, pre and post the function/event. In the absence of the Hospitality Manager, attend monthly financial review meeting with the General Manager Quality of Service Ensure that methods of food preparation, production, presentation and service comply with Sodexos standards and procedures and meet the qualitative terms of the function/event. Obtain purchases from Sodexo nominated suppliers to maximise Sodexo revenue To ensure that all functions are managed in line with clients and companys expectations. Hygiene, Health and Safety Comply with all Company and client policies, procedures and statutory regulations, including human resources, site rules, health and safety, safe working practices, hygiene, cleanliness, fire, COSHH. This will include your awareness of any specific hazards in your workplace Ensure that all equipment used on site is in safe working order, checked regularly and serviced. Ensure that all companys and clients property, equipment and monies under your control are safe and secure at all times and ensure a complete closedown procedure is followed at the close of business Ensure the function/event premises are kept to the agreed level of cleanliness and maintain safe working practices at all times Personnel and Training Manage, train, motivate and appraise staff to promote good employee relations in line with Company policies/procedures, legislation and the Investors in People standards. All staff to have annual appraisal with SMART key performance indicators and Personal Development Plans agreed which are reviewed quarterly and updated Ensure that all staff project a positive, approachable, friendly and professional image to enhance client and customer retention and assist the Company in winning new business Hold team briefing meetings with heads of department using Company team brief format in the absence of the Hospitality Manager Maintain up-to-date training records for all staff under your remit Attend appropriate training courses, conferences and meetings as directed by the Hospitality Manager Client Retention & Business Growth Attend client meetings in absence of Hospitality Manager and ensure client relationships are maintained at all times Ensure client contact is made and continues throughout the function/event to ensure confidence is maintained and where necessary amendments are made to delivery Action customer compliments by praising staff, resolve any complaints satisfactorily, in a timely manner, referring to Hospitality manager where necessary In the absence of Hospitality Manager, review all catering offers and menus for functions/events in liaison with the Executive Chef, General Manager and other relevant heads of department Company Culture and Communication Develop a positive team culture within the workplace whereby employees are encouraged to participate in the decision-making process and contribute to business success and feel engaged with the organization thus maximizing employee engagement and retention. To include; holding monthly team meetings, encouraging staff ideas and feedback and ensuring employees are kept up to date with Company policies, business objectives, company performance and client feedback; recognizing positive staff performance through praise and incentives where appropriate

Store manager team handling Inventory management Restaurant Operations P&L Shift Management

Store manager team handling Inventory management Restaurant Operations P&L Shift Management

1. Staff Management Hiring, training, and scheduling staff (waiters, chefs, cleaners, etc.). Monitoring employee performance and providing feedback. Ensuring compliance with health and safety regulations. Motivating the team and resolving conflicts. 2. Customer Service Ensuring excellent guest experiences. Handling customer complaints and resolving issues quickly. Monitoring service quality and making improvements as needed. 3. Financial Management Managing the restaurants budget and expenses. Monitoring daily sales and cash flow. Controlling food and labor costs. Preparing financial reports for owners or stakeholders. 4. Inventory & Supply Management Ordering food, beverages, and other restaurant supplies. Managing stock levels and reducing waste. Maintaining relationships with suppliers. 5. Operational Oversight Ensuring cleanliness, safety, and compliance with local laws. Overseeing opening and closing procedures. Managing reservations and table turnover. Ensuring kitchen and dining area operations run smoothly. 6. Marketing & Promotion (optional in some cases) Creating or implementing promotional campaigns and events. Engaging with customers through social media or loyalty programs. Collaborating with marketing teams or agencies.

Role & responsibilities Responsibility of a store Profit and Loss People handle Achieving the sales target Customer handling & guest experience Training and development Taking care of ordering and inventory Preferred candidate profile Graduate in any stream 2 to 6 years of experience managing the restaurant Minimum 2 years of experience (at the managerial level) Perks and benefits Mediclaim. Quarterly Incentives on achievements of Targets

The ideal candidate will take charge of the service section in our restaurant, expertly managing daily assignments for captains and stewards. This role is vital for ensuring that our staff are thoroughly trained to deliver exceptional customer satisfaction. When needed, the candidate will also play a key role in recruiting top talent to enhance our team. Furthermore, close collaboration with management and the kitchen department is essential to ensure that we consistently meet our ambitious goals and objectives. Join us in creating an outstanding dining experience.

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). 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 Continental/French/Italian/Western Cuisine. * 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. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

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

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 Our Recruiters Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184 Daniyal - 9220923306

Managing daily operations, ensuring food quality and safety, and coordinating logistics Supervise cloud kitchen operations inclusive Daily operations, ensuring food quality & safety, coordinating logistics. Required Candidate profile High skilled profile experience in cloud kitchen Handle team more than 200 Handled 10 cloud kitchen & supply chain Exp in food platforms Kindly reach us @ Hema - 7305057834 adducoindia@gmail.com

Captain F&B Service 2-4 Years Full-time Leh, Ladakh Job Summary: As an F&B Captain, you will oversee daily operations within the Food & Beverage department, ensuring exceptional service and guest satisfaction in line with the hotel's luxury standards. Your role involves supervising and guiding service staff, maintaining seamless coordination between the kitchen and dining areas, and ensuring adherence to quality and hygiene standards. You will also be responsible for handling guest inquiries, resolving concerns, and providing personalized dining experiences to exceed guest expectations.

Supervisor Front Office 2-4 Years Full-time Leh, Ladakh Job Summary: As a Supervisor in the Front Office Department, you will oversee the day-to-day operations of the front desk and guest services team, ensuring the highest level of guest satisfaction, smooth operations, and the seamless check-in/check-out experience. You will provide guidance, training, and support to the front office staff, ensuring that all hotel policies, procedures, and service standards are followed. Your leadership will be essential in managing guest interactions, handling any escalated issues, and fostering a welcoming and professional environment that reflects the hotels luxury brand.

Staff Cafe Cook F&B Production 2-3 Years Full-time Leh Job Summary: We are looking for a dedicated Staff Caf Cook to join our team, responsible for preparing nutritious and well-balanced meals for our staff. The ideal candidate will handle daily meal preparations, ensure quality and hygiene standards, manage kitchen inventory, and maintain cleanliness in the staff caf. Key responsibilities include cooking a variety of dishes, ensuring timely meal service, following food safety regulations, and assisting in menu planning based on staff preferences and dietary requirements.

Kitchen Stewards General 0-2 Years Full-time Leh, Ladakh Job Summary: We are looking for a dedicated and efficient Kitchen Steward to join our team. As a Kitchen Steward, you will be responsible for maintaining cleanliness and orderliness in the kitchen and food preparation areas. You will assist with dishwashing, cleaning kitchen equipment, and ensuring proper sanitation standards are met. Your role will also include supporting the kitchen staff in food preparation tasks, managing storage, and disposing of waste responsibly.

Guest Service Associate Housekeeping 0-2 Years Full-time Leh, Ladakh Job Summary: As a Guest Service Associate in the Housekeeping Department, you will be responsible for providing exceptional guest service by ensuring that guest rooms, public areas, and hotel facilities are maintained to the highest standards of cleanliness, comfort, and luxury. You will play a key role in guest satisfaction by addressing guest requests, fulfilling special requirements, and ensuring that every guests room and experience aligns with the hotels quality standards. Your attention to detail and proactive approach will contribute significantly to creating an immaculate and welcoming environment for all guests.