40 Restaurant Operations Jobs

Operation Manager - Food & Beverage Background Job Description (General): Supervising Daily Operations: Overseeing daily operations in all food and beverage service areas to ensure smooth and efficient functioning. Staff Management: Hiring, training, and motivating staff to ensure high levels of customer satisfaction. Cost Control: Managing budgets, controlling costs, and monitoring expenditure. Menu Planning & Development: Contributing to menu planning and development, potentially creating menus that cater to various tastes and dietary requirements, while also contributing to profitability. Inventory Management: Managing inventory of food, beverages, and supplies. Quality Control: Ensuring compliance with health, safety, and quality standards. Guest Satisfaction: Providing exceptional customer service and handling customer complaints.

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant Manager responsibilities include maintaining the restaurants revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, youll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as youll hire qualified and , set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. Well expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

The job involves assisting in the daily supervision of restaurant operations, including Restaurants/Bars and Room Service, if applicable. You will assist with menu planning, maintain sanitation standards, and support servers and hosts during peak meal periods. Your primary goal will be to enhance guest and employee satisfaction by identifying training needs, developing plans, and implementing them effectively. To qualify for this position, you should have a high school diploma or GED and a minimum of 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major from an accredited university, along with 2 years of relevant experience, will also be considered. Your responsibilities will include handling employee questions and concerns, monitoring performance, providing feedback, supervising shift operations, and ensuring compliance with restaurant policies and procedures. You will also manage staffing levels, encourage excellent customer service, address guest issues, and participate in training initiatives. Additionally, you will assist in opening and closing restaurant shifts, analyzing information to solve problems, recognizing quality products and presentations, and supervising daily operations in the absence of the Restaurant Manager. Your commitment to providing exceptional customer service and fostering a positive team culture will be crucial to your success in this role. Marriott International is an equal opportunity employer that values diversity and promotes an inclusive, people-first culture. If you are passionate about delivering exceptional service, embracing new experiences, and contributing to a dynamic team environment, we welcome you to join W Hotels, where curiosity is ignited, worlds are expanded, and every day is an opportunity to inspire and be inspired.,

Role Description This is a full-time, on-site role for a Assistant Restaurant Manager located in Gurugram, Ludhiana and Rajpura. The Assistant restaurant Manager will be responsible for managing day-to-day operations, assisting the restaurant manager, ensuring customer satisfaction and managing food and beverage operations of the store. The Restaurant Manager will also be responsible for hiring, training, and overseeing the restaurant staff while maintaining open communication. Qualifications Customer Satisfaction and Customer Service skills Significant experience in the food and beverage industry Strong communication skills Ability to hire, train, and manage staff Bachelor's degree in Hospitality, Business Management or related field Experience in managing restaurant operations is preferred Worked with a QSR, Cafe and Bakery outlets.

Role Description This is a full-time on-site role for a Waiter/Waitress at Delifrance India in Ludhiana/Rajpura/New Delhi. Team Members will be responsible for various day-to-day tasks related to restaurant operations, customer service, and maintaining a clean and organized workspace. They will work collaboratively with other team members to deliver a delightful experience for customers. Qualifications Experience in food services or customer-facing roles Experience of more than 1 year in the hospitality industry. Knowledge of Coffee Machine Strong communication and interpersonal skills Ability to work in a fast-paced environment Attention to detail and commitment to quality Team player attitude and willingness to learn Basic knowledge of food safety and hygiene practices Experience in baking or food preparation is a plus High school diploma or equivalent.

This is a full-time, on-site role for a Restaurant Manager located in Gurugram, Ludhiana and Rajpura. The Restaurant Manager will be responsible for managing day-to-day operations, ensuring customer satisfaction and managing food and beverage operations of the store. The Restaurant Manager will also be responsible for hiring, training, and overseeing the restaurant staff while maintaining open communication. Qualifications * Customer Satisfaction and Customer Service skills * Significant experience in the food and beverage industry * Strong communication skills * Ability to hire, train, and manage staff * Bachelor's degree in Hospitality, Business Management or related field * Experience in managing restaurant operations is preferred * Worked with a QSR, Cafe and Bakery outlets.

The Borgo, Ludhiana's highly acclaimed restaurant, known for impeccable safety standards and top-rated service and cuisine, is seeking a Restaurant Manager to join their team. As the Restaurant Manager at The Borgo, you will play a crucial role in overseeing day-to-day operations, managing staff, ensuring customer satisfaction, maintaining high service standards, and handling food and beverage management. Responsibilities: - Oversee all front-of-house and back-of-house restaurant operations to ensure smooth functioning - Manage and schedule staff, including hiring, training, and conducting performance evaluations - Uphold high standards of food quality, service, cleanliness, and safety to provide an exceptional dining experience - Address customer complaints promptly and effectively to ensure customer satisfaction - Monitor inventory levels, order supplies, and maintain positive vendor relationships - Ensure compliance with health and safety regulations to create a safe dining environment - Drive revenue growth through effective cost control, promotions, and engaging with customers - Collaborate with the executive chef and ownership team on menu updates and special events Requirements: - Proven experience as a Restaurant Manager or in a similar leadership role within the hospitality industry - Strong leadership, organizational, and communication skills to effectively manage a team - Demonstrated ability to deliver excellent customer service and resolve problems efficiently - Capacity to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude - Familiarity with restaurant management software such as POS systems and scheduling tools - Flexibility in schedule, including availability for evenings, weekends, and holidays Join The Borgo team in Ludhiana and contribute to delivering a delightful dining experience in a secure environment for discerning patrons.,

As a Training & Development Coordinator in the hospitality industry, you will play a crucial role in identifying training needs and designing targeted programs for various restaurant departments. Your responsibilities will include conducting onboarding sessions for new hires, organizing skill enhancement workshops, and developing training calendars for functional areas such as Kitchen, Service, Front Desk, and Housekeeping. Evaluating training effectiveness through employee feedback and performance monitoring will be essential to ensure continuous improvement. Collaborating with department heads to align training with daily operations and business goals will be a key aspect of your role. You will maintain detailed training records, adhere to brand guidelines and SOPs, and lead initiatives focused on soft skills and customer service to enhance guest satisfaction and service quality. Regular travel to different outlets for on-ground training will be required as part of this profile. To excel in this position, you should hold a Bachelor's Degree or Diploma in Hotel Management, Hospitality, or Human Resources, with at least 3 years of relevant experience in Learning & Development, preferably within the hospitality or restaurant industry. Strong communication, facilitation, and interpersonal skills are essential, along with a deep understanding of restaurant operations and customer service standards. Your ability to deliver engaging and interactive training sessions will be crucial to the success of this role. As a Training & Development Coordinator, success will be measured by the effective implementation of training programs, improved employee performance, and enhanced guest satisfaction levels. This role is vital in ensuring that all staff members are equipped with the necessary skills and knowledge to deliver exceptional service and uphold the brand's standards across all outlets. In summary, the Training & Development Coordinator position offers a dynamic opportunity to drive training initiatives, foster employee growth, and elevate customer service standards within a leading restaurant chain. By focusing on continuous improvement and aligning training with operational objectives, you will contribute significantly to the organization's overall success.,

As an Assistant Restaurant Manager, your role will involve providing effective leadership support to the restaurant staff under the guidance of the Restaurant Manager. Collaborating with team members to ensure a positive work environment and strict adherence to company policies will be crucial for success in this position. You will play a key role in maintaining high standards of customer service and satisfaction by promptly addressing customer concerns and feedback. Your efforts will contribute to creating a positive and memorable dining experience for all patrons. Supporting day-to-day operations such as staff scheduling, inventory management, and quality control will be part of your responsibilities. Implementing and enforcing company policies and procedures to maintain efficiency and consistency in operations will be essential. Assisting in recruiting, training, and mentoring staff members will be vital for staff development. Working alongside the Restaurant Manager to conduct regular performance reviews and provide constructive feedback will also be part of your role. Collaborating with the Restaurant Manager to ensure that food and beverages meet established quality standards will be a priority. Monitoring kitchen and service processes to maintain consistency and excellence in product delivery will also fall under your purview. You will be responsible for ensuring that all staff members are trained in and adhere to standard operating procedures (SOPs) to maintain efficiency and consistency. Financial oversight tasks such as managing budgets, controlling costs, and maximizing profitability will also be part of your job responsibilities. During scheduled shifts, you will oversee restaurant operations to ensure a smooth and efficient workflow. Addressing any issues or challenges that may arise promptly and effectively will be crucial for maintaining operational efficiency. Fostering a collaborative and positive team culture will be key to enhancing overall efficiency and teamwork. Effective communication with team members, kitchen staff, and management will be essential in achieving this goal. To excel in this role, you should have proven experience in a supervisory or assistant management role within the hospitality industry. Strong leadership and interpersonal skills, excellent communication and customer service abilities, and an understanding of restaurant operations, financial management, and industry trends will be necessary. The ability to work under pressure, handle challenging situations calmly, and knowledge of health and safety regulations and food safety standards are also important for success in this position. While a Bachelor's degree in hospitality management or a related field is preferred, equivalent work experience will be considered. This is a full-time, permanent position with benefits including health insurance and a provident fund. The work location is in person.,

As the Food and Beverage Operations Manager, you will be responsible for overseeing all culinary, restaurant, beverage, and room service operations. Your primary focus will be on ensuring guest and employee satisfaction, maintaining high standards, and achieving or surpassing financial goals. You are expected to demonstrate knowledge and proficiency in all relevant food and beverage laws and regulations, and to develop and execute a comprehensive business plan for the food and beverage department. To be successful in this role, you should possess a high school diploma or GED, along with at least 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, along with 2 years of relevant experience, will also be considered. Your core responsibilities will include developing and managing budgets for the Food and Beverage departments, maintaining a positive cost management index for kitchen and restaurant operations, and utilizing budgets to meet financial objectives. Additionally, you will lead and supervise the Food and Beverage team, ensuring smooth day-to-day operations, fostering a positive work environment, and providing excellent customer service to both guests and employees. You will be expected to excel in ensuring exceptional customer service by responding promptly to guest concerns, driving alignment to the brand's service culture, and setting service expectations for all guests. You will also play a key role in managing and conducting human resource activities, including providing guidance and direction to subordinates, conducting performance reviews, and identifying developmental needs to enhance employee engagement and guest satisfaction. In addition to your core work activities, you will need to comply with all corporate accounting procedures, facilitate effective departmental communication, and actively contribute to achieving the departmental goals in an efficient and effective manner. As part of Marriott International, we are committed to fostering a diverse and inclusive workforce, and we uphold a people-first culture that values non-discrimination on any protected basis. Join us in creating memorable experiences for our guests and a supportive work environment for our team members.,

About Daily Bowl: Daily Bowl is a pioneering vegan casual dine-in and subscription-based restaurant located in Surat. We are committed to providing wholesome, delicious, and convenient plant-based meals through our serene dine-in space and innovative daily subscription services. We take pride in our fixed daily menus for subscriptions, as well as our commitment to using high-quality ingredients and sustainable practices. We are seeking a highly motivated, quick-learning, and enthusiastic individual to join us as our Restaurant Manager. This is a fast-paced environment that demands a proactive and hands-on approach. The Restaurant Manager will be responsible for the day-to-day operations of the restaurant, ensuring efficient service, maintaining high standards of quality and cleanliness, and driving key performance indicators (KPIs). This role requires a strong understanding of restaurant operations, excellent people management skills, and a passion for creating a positive guest experience. Responsibilities: Operational Management: - Oversee all aspects of daily restaurant operations, ensuring smooth and efficient service during peak and off-peak hours. - Manage the opening and closing procedures of the restaurant, including cash handling and security protocols. - Implement and maintain efficient workflow processes to optimize service speed and guest satisfaction. - Ensure adherence to all health, safety, and hygiene regulations. Financial Management: - Handle the daily opening and closing of accounts, ensuring accuracy and reconciliation. - Utilize Pet Pooja software for order taking, billing, and generating reports. - Monitor and control costs related to food, beverage, labor, and other operational expenses. - Track sales data and identify opportunities to increase revenue and profitability. - Prepare basic financial reports as required. Service Standards & Training: - Develop and implement Standard Operating Procedures (SOPs) for all aspects of service to ensure consistency and excellence. - Conduct thorough training of all service staff on service protocols, menu knowledge, and guest interaction. - Monitor service staff performance, provide constructive feedback, and implement corrective actions when necessary. - Lead by example, demonstrating exceptional service skills and fostering a positive team environment. Inventory & Waste Management: - Oversee stock-keeping procedures, ensuring adequate inventory levels and minimizing shortages or overstocking. - Implement strategies to minimize waste of food, beverages, and supplies. - Conduct regular inventory checks and reconcile discrepancies. Housekeeping & Maintenance: - Conduct regular audits of housekeeping to ensure the restaurant maintains a high level of cleanliness and presentation, both in the front and back of the house. People Management: - Recruit, train, schedule, and supervise service staff. - Foster a positive and collaborative work environment. - Manage employee performance, address any disciplinary issues, and provide opportunities for growth and development. - Effectively communicate with all team members, ensuring a clear understanding of expectations and goals. Guest Experience: - Ensure all guests receive exceptional service and address any complaints or concerns promptly and professionally. - Cultivate a welcoming and friendly atmosphere for guests. - Seek feedback from guests to identify areas for improvement. Reporting & KPIs: - Work effectively under Key Performance Indicators (KPIs) related to sales targets, service staff training completion and effectiveness, communication effectiveness within the team, operational audits (housekeeping, stock, waste), and reporting accuracy and timeliness. - Generate regular reports on operational performance as required by management. Other Responsibilities: - Stay updated on industry trends and best practices. - Handle any other tasks and responsibilities as assigned by management. Basic Requirements: - Proven experience in the restaurant industry, with at least 5-7 years in a supervisory or management role within a dining environment. - Hands-on proficiency in Microsoft Excel for data analysis, reporting, and basic financial tracking. - Experience in creating and implementing Standard Operating Procedures (SOPs) for service and operational processes. - Demonstrated experience in handling the opening and closing of accounts daily and ensuring financial accuracy. - Familiarity and practical experience with Pet Pooja software for order taking, billing, and reporting. - Ability to conduct audits of housekeeping, stock keeping, and wastages, identifying areas for improvement and implementing solutions. - Experience in managing and maintaining restaurant assets. - Strong understanding of food safety and hygiene standards. - Excellent communication, interpersonal, and problem-solving skills. - Ability to work under pressure and manage multiple tasks effectively. - Must be a quick learner, and a young and enthusiastic individual eager to take on challenges. - Willingness to work flexible hours, including evenings, weekends, and holidays as required. Preferred Skills (Optional but advantageous): - Formal education in hospitality management or a related field. - Experience with inventory management software beyond basic stock keeping. - Knowledge of local food and beverage regulations in Surat. - Basic understanding of marketing principles.,

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision of restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements the plan. CANDIDATE PROFILE: Education and Experience: High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES: Assisting in Management of Restaurant Team: Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations: Ensures all employees have proper supplies, equipment, and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards, and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service: Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities: Supervises ongoing training initiatives. Uses all available on-the-job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an ongoing basis. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high-demand times. Recognizes good quality products and presentations. Supervises daily shift operations in the absence of Restaurant Manager. At Marriott International , we are an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision of restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements the plan. CANDIDATE PROFILE: Education and Experience: High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES: Assisting in Management of Restaurant Team: Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations: Ensures all employees have proper supplies, equipment, and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards, and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service: Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities: Supervises ongoing training initiatives. Uses all available on-the-job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an ongoing basis. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high-demand times. Recognizes good quality products and presentations. Supervises daily shift operations in the absence of Restaurant Manager. At Marriott International , we are an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision of restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements the plan. CANDIDATE PROFILE: Education and Experience: High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES: Assisting in Management of Restaurant Team: Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations: Ensures all employees have proper supplies, equipment, and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards, and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service: Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities: Supervises ongoing training initiatives. Uses all available on-the-job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an ongoing basis. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high-demand times. Recognizes good quality products and presentations. Supervises daily shift operations in the absence of Restaurant Manager. At Marriott International , we are an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision of restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements the plan. CANDIDATE PROFILE: Education and Experience: High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES: Assisting in Management of Restaurant Team: Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations: Ensures all employees have proper supplies, equipment, and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards, and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts. Providing Exceptional Customer Service: Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests. Conducting Human Resource Activities: Supervises ongoing training initiatives. Uses all available on-the-job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an ongoing basis. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high-demand times. Recognizes good quality products and presentations. Supervises daily shift operations in the absence of Restaurant Manager. At Marriott International , we are an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The position is responsible for overseeing all food and beverage operations, including culinary, restaurant, beverage, and room service operations. Your role involves ensuring guest and employee satisfaction, maintaining standards, and achieving or exceeding financial goals. You are expected to demonstrate knowledge and proficiency in all relevant food and beverage laws and regulations, as well as develop and implement business plans for the food and beverage department. To be considered for this role, you should possess a high school diploma or GED with at least 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, along with 2 years of relevant experience, is also acceptable. Your core work activities will include developing and managing budgets for the food and beverage departments, maintaining positive cost management indices, and utilizing budgets to understand financial objectives. You will also lead the food and beverage team, supervise employees, and ensure day-to-day operations run smoothly. Providing excellent customer service, responding promptly to guest concerns, and driving alignment with the brand's service culture are essential aspects of this role. Additionally, you will be responsible for managing human resource activities, conducting performance reviews, and identifying developmental needs of team members. Compliance with corporate accounting procedures, effective communication, and problem-solving skills are also key responsibilities. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and fostering an inclusive, people-first culture. As part of Marriott Hotels or JW Marriott, you will have the opportunity to contribute to the art of hospitality, delivering exceptional service and upholding the brand's legacy. Joining Marriott Hotels or JW Marriott means becoming part of a global team where you can do your best work, pursue your passion, and grow both personally and professionally.,

As a Service Captain at Khaleez Restaurant, Tirur, you will play a pivotal role in leading our service team to deliver exceptional guest experiences. Your responsibilities will include overseeing daily dining operations, managing a team of servers and hosts/hostesses, and driving sales growth through outstanding customer service and relationship-building. Your passion for hospitality, meticulous attention to detail, and strong leadership skills will be instrumental in ensuring the success of our team. In the realm of customer service, you will be the face of the restaurant, greeting and welcoming guests to create a warm and inviting atmosphere. Your duties will involve taking orders, answering queries, and providing menu recommendations. It will also be your responsibility to ensure prompt and attentive service while effectively addressing any customer complaints or issues that may arise. Possessing a comprehensive understanding of the menu, including ingredients, preparation methods, and pairing suggestions, will be crucial in enhancing the dining experience for our guests. In terms of restaurant operations, you will be tasked with overseeing the front-of-house operations to guarantee a seamless and efficient service. This will involve managing table assignments, seating arrangements, order taking, and wait times. Collaboration with the kitchen staff to ensure timely food delivery and swift resolution of any issues will be essential. Additionally, you will be responsible for monitoring the cleanliness of the restaurant and overseeing the removal of restaurant-related equipment. A key aspect of your role will be teamwork, as you supervise and coordinate the activities of servers, bussers, and hosts/hostesses. Assigning tasks, providing guidance, and supporting team members to deliver excellent service will be vital. Monitoring and evaluating team performance, offering feedback, and providing coaching as necessary are critical components of fostering a cohesive and high-performing team environment. Effective communication will be at the core of your responsibilities, involving interactions with guests, team members, and management. Your ability to communicate efficiently will enable you to provide feedback and suggestions for enhancing restaurant operations and customer service. By leveraging your experience, skills, and behavioral competencies, including working in a fast-paced environment, delivering excellent customer service, demonstrating strong leadership, and exhibiting exceptional communication skills, you will contribute significantly to the success of our team. To qualify for this role, you should have at least 2 years of experience as a Restaurant Captain or in a similar position, along with a Bachelor's degree in Hospitality, Restaurant Management, or a related field. A strong knowledge of restaurant operations, customer service, and quality control is essential. Additionally, you should be adept at working flexible hours, including evenings, weekends, and holidays, and maintaining a clean, pressed, and well-maintained uniform at all times. If you are enthusiastic about providing extraordinary guest experiences and leading a team to success, we invite you to submit your application, including your resume. This is a full-time, permanent position with benefits such as cell phone reimbursement, commuter assistance, provided food, health insurance, and a Provident Fund. The work location is in person.,

The position of Management at Fairfield by Marriott Vadodara involves overseeing all food and beverage operations, including culinary, restaurant, beverage, and room service operations. The primary responsibilities include ensuring guest and employee satisfaction, maintaining standards, and achieving financial goals. In addition, the role requires a demonstration of knowledge and proficiency in relevant food and beverage laws and regulations, as well as the development and implementation of a business plan for food and beverage. The ideal candidate should possess a high school diploma or GED, along with 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major from an accredited university, combined with 2 years of relevant experience, is also considered suitable. Key responsibilities of the role include developing and managing budgets for the food and beverage departments, maintaining a positive cost management index, and utilizing budgets to understand financial objectives. The role also involves leading the food and beverage team, supervising and managing employees, and overseeing day-to-day operations. Effective communication, leadership, and interpersonal skills are essential to lead, influence, and encourage team members while maintaining a focus on customer service and continuous improvement. Ensuring exceptional customer service is a critical aspect of the role, including responding promptly to guest concerns, driving alignment to the brand's service culture, and managing day-to-day operations to meet customer expectations. Human resource activities such as providing guidance to subordinates, conducting performance reviews, and identifying developmental needs of team members are also part of the responsibilities. Additional responsibilities include compliance with corporate accounting procedures, effective communication within the department, and participation in property meetings. As an equal opportunity employer, Marriott International values diversity and inclusivity in the workplace. Joining the team at Fairfield by Marriott offers the opportunity to deliver on the Fairfield Guarantee ensuring every guest leaves satisfied and experiencing warm hospitality in a reliable environment.,

Role Description This is a full-time, on-site role for a Restaurant Manager located in Gurugram, Ludhiana and Rajpura. The Restaurant Manager will be responsible for managing day-to-day operations, ensuring customer satisfaction and managing food and beverage operations of the store. The Restaurant Manager will also be responsible for hiring, training, and overseeing the restaurant staff while maintaining open communication. Qualifications Customer Satisfaction and Customer Service skills Significant experience in the food and beverage industry Strong communication skills Ability to hire, train, and manage staff Bachelor's degree in Hospitality, Business Management or related field Experience in managing restaurant operations is preferred Worked with a QSR, Cafe and Bakery outlets. Interested candidate can share their resume at careers@bahrihospitality.in along with current and expected CTC.

Oversee restaurant operations and ensure a smooth flow Create work schedules that align with the restaurants needs Ensure proper compliance with restaurant hygiene regulations Train new employees to help them meet the restaurants expectations Interact with guests and build positive rapport Coordinate daily with the Chef and the Kitchen team for smooth operation Ensure customer satisfaction is met Respond efficiently and accurately to customer complaints Regularly review product quality Manage the entire Restaurant's team 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 Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Coordinate with the Marketing team for execution of BTL Activities inside the restaurant Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.