Role & responsibilities Need to cook for residence / home Should have multi cuisine skills (South Indian / North Indian / Chinese / Continental) Preferred candidate profile Should stay and work Benefits Food + Accommodation + PF + ESI Contact No: 9940143188
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
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
Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Develop menus, recipes, and pricing strategies to meet business objectives. Oversee inventory management, ordering supplies, and controlling costs. Ensure compliance with health and safety regulations, HACCP standards, and company policies. Lead a team of chefs, cooks, and other kitchen staff to achieve optimal performance. Desired Candidate Profile 8-13 years of experience as an Executive Chef or similar role in hotels or restaurants. BHM (Hotel Management) degree from a recognized institution. Strong knowledge of continental cuisine, Indian cuisine, menu planning, food costing, and hotel management principles.
Roles and Responsibilities Manage daily operations of F&B outlets, ensuring smooth service delivery to guests. Oversee inventory management, ordering supplies, and controlling costs. Develop menus, pricing strategies, and promotions in collaboration with chefs and marketing teams. Ensure compliance with food safety standards, health codes, and company policies. Supervise staff performance, provide training as needed, and handle employee relations issues. Desired Candidate Profile 7-10 years of experience in hotel or restaurant management (BHM preferred). Strong knowledge of beverage preparation methods, ingredients, and presentation techniques. Excellent communication skills for effective teamwork and guest interaction. Ability to work well under pressure during peak hours or special events.
Job Description Hotel Grocery Purchase Manager Location: Chennai Role Purpose The Hotel Grocery & perishable Purchase Manager is responsible for strategizing, sourcing, negotiating, and managing the procurement of grocery, food essentials, and consumables for all hotel units within the group. The role ensures cost-effectiveness, quality assurance, vendor compliance, and timely availability of supplies while maintaining consistency in standards across all hotel operations. Key Responsibilities Procurement Strategy & Planning Develop and implement centralized purchasing strategies for groceries, dry stores, perishables, and consumables across all hotels. Forecast demand in coordination with hotel F&B Controllers, Chefs, and Unit Purchase Managers. Ensure cost optimization through economies of scale, vendor consolidation, and long-term contracts. Vendor Management Identify, qualify, and onboard suppliers that meet quality, price, and compliance requirements. Conduct periodic supplier performance reviews and audits. Maintain strong vendor relationships to ensure reliable supply and negotiate best terms. Operations & Compliance Oversee the end-to-end procurement cycle requisition, purchase order, delivery, and inventory coordination. Ensure compliance with food safety, statutory norms, hygiene standards (FSSAI, HACCP), and corporate procurement policies. Implement strict quality control checks to prevent sub-standard goods entering hotel kitchens/stores. Cost & Inventory Control Monitor price trends in commodities and identify cost-saving opportunities. Align with hotel finance teams to control food cost ratios and budget adherence. Work closely with warehouse and logistics for stock management, reorder levels, and efficient distribution. Team Leadership & Coordination Lead the CPD grocery purchase team, setting KPIs and performance metrics. Coordinate with hotel unit purchase managers, chefs, and storekeepers for demand planning. Provide training to procurement staff on best practices, negotiation, and compliance. Technology & Reporting Utilize ERP/Procurement software for real-time purchase tracking, approvals, and reporting. Prepare MIS reports on procurement spend, vendor performance, savings achieved, and food cost analysis. Support digitization of procurement processes for transparency and efficiency. Key Performance Indicators (KPIs) Cost savings achieved through centralized negotiations. Supplier compliance and on-time delivery rate. Reduction in food cost % vs. revenue. Inventory turnover ratio and wastage reduction. Vendor audit scores (quality & hygiene compliance). Satisfaction levels of hotel chefs/units with supply chain. Qualifications & Experience Bachelor’s degree in Hotel Management, Supply Chain, or Commerce (MBA in Supply Chain/Procurement preferred). 10–15 years’ experience in procurement, with at least 5+ years in hospitality F&B/Hotel industry at senior level. Strong knowledge of grocery, perishable, and consumable procurement. Proven negotiation, vendor management, and cost-control expertise. Familiarity with ERP systems, procurement software, and inventory management tools. Skills & Competencies Strategic sourcing & cost optimization. Strong negotiation and contract management. Knowledge of hospitality supply chain and food safety regulations. Analytical skills for price trend analysis and budgeting. Excellent leadership, communication, and cross-functional collaboration skills. Ability to work under pressure and handle multi-unit operations.
preferable The Business Head Restaurants will lead and manage the entire restaurant division, overseeing all aspects of business performance including P&L, business development, new outlet expansion, and operational excellence. This role will drive strategic growth, ensure financial sustainability, and enhance the customer experience. The ideal candidate will have a proven track record in managing multi-outlet operations, driving profitability, and scaling businesses through expansion and optimization of operations. Key Responsibilities 1. P&L Management 2. Business Development 3. Responsible for P& L 4. New Outlet Expansion 5. Production & Operation Note : Candidate with Veg Restaurant Background are preferrable