99 Steward Jobs

URGENT HIRING !!! location's : Canada , Australia , New Zealand ( Not In India ) Call & Whatsapp - +91 8800897895 Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Visa Category : Work Visa & PR Visa Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations

To handle the day to day running of the restaurant from all aspects i.e kitchen, service & admin areas as well and making sure they run fluently Should be able to explain the food ingredients and recommend the food dish to the customer according to their need and preference along with taking orders from the customers Inventory management, conducting stock counts and replenishing necessary supplies & maintain the accurate records Train & monitor the team members for the basic cleaning tasks, outlet atmosphere and their behavior for creating a positive environment Interacting with customers and obtaining their feedback about the food and services also ensuring to handle the customer conflict if arise and maintain the healthy environment Only those candidates apply who: • Bachelors in hospitality or hotel management is preferred. • Have strong leadership & communication skills • English Proficient is mandatory (Spoken & Written), MS-Word, and MS-Excel • Has a passion for delivering exceptional customer service (or willingness to obtain)

Take food orders Serve Guests Take Reservation Clear Tables Good English Communication Skills Prior Experience in Fine Dining

Job description As a Food and Beverage Associate, you are responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience. A Food and Beverage Assistant will also be required to take and deliver customer orders and work to achieve departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Able to work in all areas of Food and Beverage including Bar, Restaurant, Room Service and Conference and Events Welcome guests in a polite and friendly manner Take and deliver customer orders, consistently demonstrating high levels of customer service Prepare set ups for tables and/or rooms Follow cash handling procedures Manage guest queries in a timely and efficient manner Up-sell with latest departmental incentives Ensure compliance of brand standards Strive to achieve departmental targets Ensure cleanliness of work areas Comply with hotel security, fire regulations and all health and safety legislation Comply with local licensing laws Be environmentally aware Assist other departments wherever necessary and maintain good working relationships

What will you be doing As a Bartender , you will be responsible for performing the following tasks to the highest standards: Customer Service Focus : Maintain a high customer service focus by ensuring that you always prioritize guests, approaching your job with the customers needs in mind. Issue Resolution : Take personal responsibility and initiative to resolve any issues, ensuring clear communication with both customers and colleagues. Operational Suggestions : Contribute ideas and suggestions to enhance operational and environmental procedures in the hotel. Promotion of Services : Actively promote Hilton hotel services and facilities to guests and suppliers. Safety Standards : Perform all duties safely and responsibly, ensuring your safety and that of others in the workplace. Guest Interaction : Greet guests in a friendly, courteous, and professional manner, ensuring their satisfaction. Beverage Preparation : Prepare and serve beverages in a friendly, timely, and courteous manner according to Hilton's standards. Mix, garnish, and present drinks using standard ingredient recipes and practice prudent portion control. Stock Management : Maintain a proper setup of the bar, including requisitioning, stocking, and organizing all supplies such as beer, wine, spirits, paper products, garnishes, and produce. Inventory Control : Handle fresh fruit and vegetable garnishes, juices, and other perishables to ensure quality, cutting and storing them daily. Check Identification : Ensure all guests are properly identified and follow liquor laws. Detect and act upon guest inebriation as per training. POS System Use : Input orders into the point of sale system, ensuring accurate creation of checks for each guest. Handle cash, verify charges, and maintain cash accountability. Closing Procedures : Lock up and store all beverage, food, and equipment, secure the cash, and ensure the proper execution of all cash drops. Product Knowledge : Complete checklists on product knowledge, stay informed about all menu items, and confidently recommend items to guests. Cross-Outlets Knowledge : Be familiar with the menu items from all hotel outlets to suggest other dining options or attractions to guests. Cleaning and Maintenance : Ensure all areas are cleaned and maintained according to the operating procedures. Professionalism : Display professional behavior at all times, avoid offensive language, and give guest service the highest priority. Accident Reporting : Report any accidents or incidents to your supervisor or manager. Additional Duties : Carry out any other reasonable duties as assigned by management. What are we looking for A Bartender serving Hilton Brands is always working on behalf of our guests and collaborating with other team members. To successfully fill this role, you should have the following: Education : Senior High School education or specialty in hospitality. Experience : 1-2 years in a managerial or senior role in a 4/5-star hotel. Language Skills : Good English proficiency to meet business needs. Motivated and Committed : Show enthusiasm and a willingness to learn new skills or knowledge to improve personal performance. Flexibility : Able to respond positively and quickly to changing requirements, including performing tasks as requested. Teamwork : Cooperate and support colleagues to achieve team goals. Food & Beverage Knowledge : Basic understanding of food and beverage preparation and service, including alcohol. Personality : Open-minded, outgoing personality with the ability to work long hours and a positive attitude.

Job Description: Food & Beverage (F&B) Associate What will you be doing As the F&B Associate , you will be responsible for performing the following tasks to the highest standards: Customer Service Focus : Maintain a high customer service focus by approaching your job with the customer always in mind, ensuring their needs are met promptly. Issue Resolution : Take personal responsibility and initiative to resolve any issues or complaints, communicating clearly with both guests and colleagues. Operational Improvement : Contribute ideas and suggestions to enhance operational and environmental procedures within the hotel. Promotion of Hotel Services : Actively promote the services and facilities of Hilton hotels to both guests and suppliers. Safety Awareness : Perform duties and responsibilities in a manner that ensures the safety of yourself and others in the workplace. Product Knowledge : Confidently understand and explain the food and beverage menu contents to guests, offering detailed descriptions. Dietary Needs : Be knowledgeable about dietary requirements and offer appropriate suggestions for guests with special needs. Menu Suggestions : Make menu suggestions tailored to guests from different nationalities and familiarize yourself with all outlet menus to recommend options. Outlet Knowledge : Be aware of the opening hours of all restaurants and hotel outlets, confidently recommending options to guests. Guest Relations : Greet guests with a smile, offer assistance, and escort them to their tables based on their preferences (smoking or non-smoking). Service Standards : Ensure all service procedures are carried out according to required standards and ensure cleanliness and maintenance of all areas. Guest Experience : Take personal responsibility for ensuring that the service experience for all guests in your designated area meets high standards. Professionalism : Display professional behavior at all times, avoiding offensive or impolite language, and maintaining a positive attitude. Incident Reporting : Report any accidents or incidents promptly to the Supervisor or Manager. Additional Duties : Carry out any other reasonable duties and responsibilities as assigned by management.

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

You will be working at ANNAM Food & Restaurant (P) Ltd., a Multi Cuisine Cloud Kitchen that also operates a corporate IT office Cafeteria located at Plot No - 1010, Near Rajdhani Gas side, Near Maharastra Bank, Nayapalli, Bhubaneswar - 751012. The company is currently looking to fill the following vacancies: - INDIAN CDP - INDIAN COMMI - I - INDIAN COMMI - II - STEWARD - SOUTH INDIAN COMMI - I - CANTEEN COOK As part of the team, you may be required to work in different shifts including day shift, morning shift, and rotational shift. The job offers performance bonuses and yearly bonuses. This is a full-time, permanent position that requires in-person work at the mentioned location. If you are interested in any of the vacancies mentioned above, please contact HR at 99 - three - eight - nin*e- 8 -- double three - six -- seven.,

URGENT HIRING !!! location's : Canada , Australia , New Zealand ( Not In India ) Call & Whatsapp - +91 9650733400 Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Visa Category : Work Visa & PR Visa Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI's, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity

We need a service staff for the leading multicuisine restaurant cum bar at Noida-18 market, must have exposure of working in any large hotel / Bar / restaurant, knowledge of multicuisine restaurant environment, can deal with large amount of people. Required Candidate profile Graduate, Male/Female, 1-5 years of experience for Steward/Captain/GRE, , must be from Noida / Nearby area, good communication skills, own vehicle, open for late working hrs. for hostess females only

You will be handling the guests and tables, taking order, delivery of food to the table, table cleaning, taking the feedback of the food from the customers, assisting the Captain and Restaurant Manager.

Restaurant Captain Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guests with table reservations. Assist guests while seating. Ensure guests are serviced within the specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette. Able to answer any questions regarding the menu and assist with menu selections. Able to anticipate any unexpected guest need and react promptly and tactfully. Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to the type of event and service standards. Record transactions/orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverage. Responsible for clearing, collecting, and returning food and beverage items to the proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accurate final bill to guests and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOPs are consistently implemented. Work with fellow staff and managers to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager.

FOOD + ACCOMMODATION + MEDICAL + PF + Monthly BONUS + Leaves Roles and Responsibilities Supervise stewards, waiters, baristas, bartenders, butlers, and other F&B staff to maintain high standards of hospitality. Coordinate with kitchen teams to ensure timely delivery of food orders during peak hours or special occasions. Desired Candidate Profile 3-8 years of experience in hotel management or a similar role (banquet operations). Strong knowledge of buffet service, butler activities, bartending, barista skills.

Freshers and Experienced Both Can Apply Age- 18 to 26 Years Role & responsibilities Greeting and welcoming Passengers and Solving issues. Providing them with proper flight instructions Keeping a check on passengers and their safety Greeting passengers and guiding them to their respective seat Required Experience, Skills, and Qualifications: - Minimum 12th or a Graduate Excellent Communication skills ( Both English & Hindi), if you know other Language, will be a added advantage Outgoing personality with excellent interpersonal skills.

Key Responsibilities: GRE (Guest Relations Executive): Greet and welcome guests with a warm, friendly attitude Address guest queries and ensure high customer satisfaction Coordinate with various departments for smooth guest service Stewards: Serve food and beverages to guests efficiently Maintain cleanliness and hygiene in the dining area Assist in table setting and clearing Reservation Staff: Handle booking inquiries via phone, email, or in person Update and manage reservation system Ensure accuracy in booking and guest details Requirements: Age - 18 to 27 Minimum Qualification - 12th Pass Good communication skills (English/Hindi/regional language) Morning shifts for girls

Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None .

WALK-IN INTERVIEWS 5 STAR HOTEL JOBS (DELHI | GURGAON | NOIDA) WALK-IN INTERVIEW DETAILS: Timing : 10:00 AM to 5:00 PM (Monday Saturday) Carry : Updated Resume + Passport Size Photo Walk-In Locations: Head Office New Delhi: CITA Corporate Tower, 2nd Floor, Dwarka Mor Metro Station (Opp. Metro Pillar No. 766) Landmark: Above Yes Bank , New Delhi 110059 Nearest Metro Station : Dwarka Mor (Blue Line) Open Positions: GRE (Guest Relation Executive) Reservation Executive Steward (F&B Service) Receptionist Eligibility Criteria: Education : 12th Pass or Graduate Gender : Male & Female Age : 18 to 25 Years Only - If you are above this age criteria, kindly don't apply Skills : Good communication, well-groomed, guest-friendly Salary & Benefits: Salary : 15,000 22,000 (Based on Role & Experience) Free Meals Uniform Provided Incentives + Career Growth in 5 Star Hotel Chains You Can Directly Visit at Below Mentioned address with your Resume and Pictures Timing - 10:00 AM- 5:00 PM CITA Head Office- Corporate Tower- 2nd Floor, Dwarka Mor Metro Station, Opposite Metro Pillar No 766, New Delhi - 110059,Land Mark Above Yes Bank Nearest Metro Station Dwarka Mor Metro Station Branch office - 2nd floor, SCF 36, 12, above dominos Pizza, Huda Sector 11, Panipat, Haryana - 132103

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

We are currently seeking an experienced professional to join our team in the role of Vice President Risk Stewardship CIB Business: Risk & Compliance Principal responsibilities The role will also have the management responsibility for a team of FC risk stewards professionals in the COE Key responsibilities include: The role is a key risk management role with targeted remit and responsibilities including, but not limited to: Responsible for the delivery of end results and contribute to planning, finances, budget and policy development Responsible for supervising a department or a functional unit/area team Understand Financial crime risks owned by the Global Business and help them maintain an effective control framework, including the NFR program objectives and obligations on risk stewards. Manage a team who are the experts in the financial crime risks providing LOB advisory support from the COE to Group, Regions and markets serviced to maintain an effective control framework and to ensure compliance with all relevant external laws & regulations, internal codes and policies and good market practices. Contributing to building a robust financial crime risk management culture and strategy through both internal and external governance, strategy and communications, as well as people management and policy adherence Support in providing advisory services to the line of business in order to ensure clear understanding of compliance risk exposure with respect to clients, transactions and products. Work with the COE / LOB FC teams to determine thematic issues, weaknesses in country compliance capability and capacity, emerging risks and issues in the business, thematic issues with policy design, implementation and/or interpretation Ability to translate MI of existing 1LoD controls into summaries for 2LoD Risk Stewards to highlight potential gaps, enhancements, or expansions to the Banks overall FC Risk coverage. Requirements Significant experience in Financial Crime Risk management advisory or similar Risk function. Proficient knowledge of a financial crime risk framework and experience in its execution, together with knowledge of CIB/ IWPB business and products Proficient knowledge across all Financial Crime risks in the financial services industry including a background or deep understanding of operational risk. Strong understanding of how controls mitigates FC Risk and the various underpinning activities forming the overall Risk Management framework. Experience in leading a team / group of individuals Experience of working within a matrixed environment preferred including reporting internationally. Excellent communication and inter-personal skills, with experience of dealing with executives at all levels including the capacity to articulate the case for risk management. Experience of interpreting and analysing a large volume of information and / or data and provide succinct summary for management. Ability to lead change, contributing to joining up with the other teams in Risk and Compliance and Business globally Ability to work independently on distinct tasks, escalating as appropriate.

Mega Walk in Drive in Sodexo-Pune Male/Female Experienced candidates Sodexo is now hiring for multiple open positions in Facility & Hospitality department like Store Manager, Store Keeper, Hospitality Manager, Housekeeping, Front desk, F&B Supervisor/Executive, GRE, CDP, Cook, Chef, Facility Soft & technical services, Food safety, HR, Procurement or Buyer in all over Pune. We have arranged Mega walk in drive on th May 2025 for Male/Female candidates- Fresher/Experienced both. Walk in Date: 25th July 2025 Walk in Time: between 10:00 am to 03:00 pm Walk in Drive Venue: Sodexo India Service Pvt. Ltd. BSB Capital S No 80, Abhimanshree Chowk, Baner Rd, Sakal Nagar, Pune, Maharashtra 411007. Contact HR Name: Swapna Suryawanshi Email ID- swapna.suryawanshi@sodexo.com Important Note: Candidate should be in Formal dress, should carry 2 copies of resume, Aadhar card, Educational docs, previous or current employment docs.

Designation : Team Member Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours SALARY : 14,000 Net Pay & 14,500 (Candidate from Hotel Management Background) CONTACT DETAILS : SABIR KHAN 9884461721 / TAMILSELVI 044 48577247 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com or please free feelto reach @ 9884461721 Walk-In Interview : Ashok Towers, 3rd Floor, 45 KB Dasan Road, Seethammal Colony, Teynampet, Chennai - 600018.

Designation : Cafe Manager / Asst. Cafe Manager Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Experience Required : 2 Years to 7 Years Reporting To : Area Manager / Zonal Business Manager ROLE & RESPONSIBILITIES: Cafe Maintenance Employee Handling Manpower Planning Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours CONTACT DETAILS : SABIR KHAN 9884461721 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com

Designation : Cafe Manager / Asst. Cafe Manager Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Experience Required : 2 Years to 7 Years Reporting To : Area Manager / Zonal Business Manager ROLE & RESPONSIBILITIES: Cafe Maintenance Employee Handling Manpower Planning Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours CONTACT DETAILS : SABIR KHAN 9884461721 / TAMILSELVI 044 48577247 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com (or) please feel free to reach @ 9884461721

Designation : Team Member Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours SALARY : 13,500 Net Pay & 14,500 (Candidate from Hotel Management Background) CONTACT DETAILS : SABIR KHAN - 9884461721 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com

WALK-IN INTERVIEWS 5 STAR HOTEL JOBS (DELHI | GURGAON | NOIDA) WALK-IN INTERVIEW DETAILS: Timing : 10:00 AM to 5:00 PM (Monday Saturday) Carry : Updated Resume + Passport Size Photo Walk-In Locations: Head Office New Delhi: CITA Corporate Tower, 2nd Floor, Dwarka Mor Metro Station (Opp. Metro Pillar No. 766) Landmark: Above Yes Bank , New Delhi 110059 Nearest Metro Station : Dwarka Mor (Blue Line) Open Positions: GRE (Guest Relation Executive) Reservation Executive Steward (F&B Service) Receptionist Eligibility Criteria: Education : 12th Pass or Graduate Gender : Male & Female Age : 18 to 25 Years Only - If you are above this age criteria, kindly don't apply Skills : Good communication, well-groomed, guest-friendly Salary & Benefits: Salary : 15,000 22,000 (Based on Role & Experience) Free Meals Uniform Provided Incentives + Career Growth in 5 Star Hotel Chains You Can Directly Visit at Below Mentioned address with your Resume and Pictures Timing - 10:00 AM- 5:00 PM CITA Head Office- Corporate Tower- 2nd Floor, Dwarka Mor Metro Station, Opposite Metro Pillar No 766, New Delhi - 110059,Land Mark Above Yes Bank Nearest Metro Station Dwarka Mor Metro Station Branch office - 2nd floor, SCF 36, 12, above dominos Pizza, Huda Sector 11, Panipat, Haryana - 132103