CAPTAIN Job Description Summary of Position : Assists the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times Report to : Outlet Manager Responsible for : Bartender + Waiter/ress + Runner Duties and Responsibilities Customer Service Ensures the delivery of brand promise and provides exceptional guest service at all times. Handles all customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. Financial Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise. Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue. Assists in the inventory management and ongoing maintenance of restaurant operating equipment and other assets. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Operational Ensures that minimum brand standards have been implemented. Ensures that all standards set by the company are implemented. Responds to the customer complaints and ensures that the relevant changes are implemented. Works closely with the Outlet Managers in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of the customers. Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments. Assists in conducting monthly inventory checks on all operating equipment and supplies. Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the outlet is kept clean and organised, both at the front as well as the back of house. Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control. Performs the function of cashier and responsible for Micros cashiering procedure. Balances cash and credit card charges and remittance of cash. Makes necessary checks needed for specific events or functions. Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods. Assists with conducting monthly inventory checks on all operating equipment and supplies. Makes sure that the cleaning schedules are strictly adhered to. Personnel Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the restaurant and department’s grooming standards. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Ensures that all employees have a complete understanding of and adhere to employee rules and regulations. Ensures that employees follow all restaurant, company and local rules, policies and regulations relating to fire and hazard safety, and security. Other Duties Attends and contributes to all training sessions and meetings as required. Exercises responsible behaviour at all times and positively representing the restaurant team and the company. Maintains strong, professional relationship with the relevant representatives from competitor restaurants, business partners and other organisations. Makes sure that all adhere to rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. Responds to changes in the Food and Beverage function as dictated by the industry, restaurant and company. Carries out any other reasonable duties and responsibilities as assigned. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person
FOOD AND BEVERAGE EXECUTIVE Position Description 1. Job Position FOOD & BEVERAGE EXECUTIVE 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her 5. Duties and Responsibilities Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes. To recommend the periodic purchase of special terms both domestic and imported. To keep abreast with the competition by conducting periodic competition and market surveys. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s). To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s). To ensure the timely pick-up and replenishment of all buffets. To ensure reasonable variety on daily buffets. To train staff in the department. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same. Responsible for maintaining reasonable cost control in the department without compromising on quality. To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage. To account for spoilage of food and beverage items and breakage of glassware and china. To maintain and enforce such systems and methods in the area as laid down by the management. To develop new and superior methods of professional food and beverage service. To ensure proper accounting of all guest cheques and staff tips. To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest’s requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel. To ensure orders are served in standard time, as per guest request and with proper professional etiquette. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift. To be present in the area of operation at the peak operation hours. To ensure that employees in the department conform to house rules and policies of the Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department. To ensure proper sanitation and safety in the operations of the his/her department. In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management. I have read and understand the Position Description as outlined above. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person
FOOD AND BEVERAGE EXECUTIVE Position Description 1. Job Position FOOD & BEVERAGE EXECUTIVE 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her 5. Duties and Responsibilities Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes. To recommend the periodic purchase of special terms both domestic and imported. To keep abreast with the competition by conducting periodic competition and market surveys. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s). To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s). To ensure the timely pick-up and replenishment of all buffets. To ensure reasonable variety on daily buffets. To train staff in the department. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same. Responsible for maintaining reasonable cost control in the department without compromising on quality. To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage. To account for spoilage of food and beverage items and breakage of glassware and china. To maintain and enforce such systems and methods in the area as laid down by the management. To develop new and superior methods of professional food and beverage service. To ensure proper accounting of all guest cheques and staff tips. To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest’s requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel. To ensure orders are served in standard time, as per guest request and with proper professional etiquette. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift. To be present in the area of operation at the peak operation hours. To ensure that employees in the department conform to house rules and policies of the Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department. To ensure proper sanitation and safety in the operations of the his/her department. In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management. I have read and understand the Position Description as outlined above. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person
Banquet Manager Position Description 1. Job Position Banquet Manager 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To sell available and lettable space in banquets with a view to optimize revenue and render food & beverages service to guests using the Banqueting facilities. To assist the patrons in proper preparation and effective programming of the functions planned 5. Duties and Responsibilities Ø To abide by the Mission statement. Ø To follow the values and rules of the hotel. Ø To organize, develop, operate and administer the department and its personnel as also to follow up on methods, systems and controls setup by the top management Ø To maintain the social Functions History Card records and also to maintain records on prospective clients Ø To repeat business calls on important hotel and banquets clients Ø To develop banquets sales through personal contacts Ø To improve upon existing banquets menus for tea, snacks, cocktails, formal sit-down lunch and dinner Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹42,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 4 years (Required) Work Location: In person
You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,
The job of a Hostess entails upholding high sanitation and safety standards, creating a pleasant family-oriented work environment, and ensuring the cleanliness of dining areas. You will be responsible for inspecting each section of the dining room and private dining room, checking tables before opening, and understanding server stations and assignments. Additionally, you will maintain a station chart, cover count, and ensure adherence to service standards for exceptional guest experience. As a Hostess, your role will involve promptly seating reservations at appropriately set tables, assisting patients with food selections as per diet prescriptions, and collaborating with team members to deliver customer-focused care. The position requires a commitment to providing the highest quality of service to all guests served. This is a Full-time, Permanent, Fresher, and Internship position with a contract length of 6 months. The benefits include food provision, health insurance, paid sick time, and provident fund. The work schedule may involve day shifts, morning shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The ideal candidate should have at least 1 year of total work experience. The work location is in person, ensuring direct interaction with guests and team members for effective service delivery.,
CDP (Indian) POSITION GUIDELINES POSITION TITLE : CDP (Indian) JOB SUMMARY Under the guidelines of the superiors carry out the daily mise-en-place, is responsible for preparing the daily orders in the kitchen & carries out the day to day functions in the kitchen. Established Duties Ø To abide by the Mission statement Ø To abide by the values and rules of the hotel Ø Ensure proper and clean attire & uniforms Ø Check all norms laid down by the department for personal hygiene Ø Ensure mise–en–place has been done before the next shift has comes in Ø To take decisions on certain work operations in the absence of his Senior Ø Ensure cleanliness of the work area and storage places Ø Co-ordinate with co-workers to facilitate smooth workflow of kitchen operations Ø Preparing daily guest orders and other functions as required by the various kitchens Eco green and cost control Responsibilities Ø General cost awareness (Expensive ingredients or raw material) Ø To follow energy conservation methods Ø To follow three bin rules religiously for recycling of paper Ø To follow water conservation methods Ø To follow and educate eco-methods to other fellow friends and acquaintances Ø To follow the Ecotel Manual Functionally Related Departments : F&B Service & Purchase Support Departments : Accounts, Personnel & H.R, Training Limit Of Authority Approving Authority : For his subordinate, Dish presentation, Method of Preparation Storage etc Recommending Authority : Any suggestion towards improvement /enhancement is appreciated Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Provident Fund Experience: total work: 4 years (Required) Work Location: In person
JOB DESCRIPTION – SOUS CHEF (PREFERED INDIAN CUSINE BACK GROUND) * *Must be have work experience in large and multiple BANQUET. Responsible for food production in all the kitchens. To assist F&B Manager in the development of new menus and menu changes. To recommend F&B Manager the price structure for various items in the menu in relation to competition. To recommend F&B standards and specifications and portions in clear relation to prices and external competition. To originate and approve the daily requisition while ordering, dairy products, fresh fruits and vegetables. To also set the minimum level of inventory for perishable goods. To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported. To recommend purchase of new items and delete the purchase of existing items which do not move. Responsible for maintaining reasonable cost control in food preparation. To keep wastage of food to minimum at all stages of food production. To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision. To attend the general managers and F&B Managers meeting and to conduct departmental meetings whenever necessary. To maintain and enforce such systems and methods in the area of F&B production as laid down by the management. To develop new products and improve on existing recipes and research new methods of food production. To ensure that employees in the department conform to house rules and policies of the hotel. To work with Banquet Manager, Assistant Managers in the F&B Service area / restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to standard recipes. To ensure that the main kitchen and all the satellite kitchens are clean at all the times. To ensure that employees in the department conform to hygiene and sanitation practices. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his /her department. To keep abreast with the competition by conducting periodic competition and market survey. To be actively involved in the purchase committee for ordering kitchen supplies and equipment as per requirement. To ensure regular sales calling for promoting business. To undertake the responsibility for the following kitchen stewarding executive Up keep of all the areas in kitchen floors should be hygienically maintained. Ensuring all the KRA’s of the down-level staff to be maintained and reviewed every quarterly. Discuss with GM with proper justification for any CAPEX or OPEX related. Ensure preventive maintenance of all the equipments, machines etc from time-to-time basis Responsibility for food and service made available for the staff in the cafeteria. To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning. To develop standard procedure for new tasks and changed conditions. To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified /expected standards. To co-ordinate pest control operations for all the kitchens. Meeting with all the vendors for crossing with new ingredients in market Get update with all other hotels what kindly of menus, rates, food festivals happening or provided Meeting with guest and suggesting menu for events with less cost effective but unique. Upgradation of all outlet(s) menu including banquets every quarterly. Reviewing menus of all outlets every quarterly to add new recipes. Photography and videography for social media of food items along with trail should be done once a week. Should be aware of available and non-availability of stock according to that restaurant buffet menu can be designed. Non movable item from stores to be addressed and closely monitored Spoilage or wastage of any items should be at a no zone level to maintained the food cost. Food cost benchmark or parameter is 22% should not increase more than that. Constant rounds along with team member (addressing them) in all the outlets for reducing of HLP, water wastage. Drainage line should be checked maintained cleaned properly with proper chemicals (with assistance of KST) To make conscious and continuous efforts to develop local suppliers to substitute imported/expensive items. Job Types: Full-time, Permanent Pay: Up to ₹50,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Experience: total work: 5 years (Required) Work Location: In person
As a Sous Chef with a preferred background in Indian cuisine, you will be responsible for overseeing food production in all the kitchens, specifically focusing on large and multiple banquets. Your key responsibilities will include: - Assisting the F&B Manager in developing new menus and menu changes - Recommending price structures for various menu items in relation to competition - Setting F&B standards, specifications, and portions in clear relation to prices and external competition - Originating and approving daily requisitions while ordering dairy products, fresh fruits, and vegetables - Recommending the periodic purchase of special items, canned and dried fruits, and domestic and imported food items - Maintaining reasonable cost control in food preparation and minimizing food wastage - Accountable for the usage, consumption, spoilage, and control of all food produced or stored under your supervision - Conducting departmental meetings as necessary and attending meetings with general managers and F&B Managers - Ensuring adherence to hygiene and sanitation practices in all kitchens - Supervising the maintenance of proper cooking, thawing, and storage temperatures for all raw and cooked food - Coordinating with vendors to cross-check new ingredients in the market and staying updated on menus and food festivals at other hotels - Reviewing menus of all outlets quarterly to add new recipes and conducting photography and videography of food items for social media Additionally, you will be responsible for the upkeep of kitchen areas, ensuring adherence to cleaning standards, and coordinating pest control operations. You will also be involved in the purchase committee for ordering kitchen supplies and equipment, maintaining regular sales calling for business promotion, and ensuring staff cafeteria food and service standards. Qualifications Required: - Minimum of 5 years of work experience in a similar role - Strong knowledge of Indian cuisine preferred Please note that this is a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The work location is in person. Thank you.,
In this role as a CDP (Indian), your main responsibility is to carry out daily mise-en-place and prepare daily orders in the kitchen while ensuring day-to-day functions run smoothly. You will work under the guidance of your superiors to maintain the kitchen operations efficiently. Your duties include: - Abiding by the mission statement and values of the hotel - Maintaining proper and clean attire and uniforms - Adhering to personal hygiene norms set by the department - Completing mise-en-place before the next shift starts - Making decisions in the absence of your Senior - Ensuring cleanliness of work areas and storage places - Coordinating with co-workers for smooth workflow - Preparing daily guest orders and other kitchen functions as required Additionally, you will have eco-friendly and cost control responsibilities such as: - Being cost-aware of expensive ingredients or raw materials - Following energy conservation methods - Adhering to recycling rules for paper - Practicing water conservation methods - Educating others on eco-friendly practices - Following the Ecotel Manual guidelines You will interact with departments like F&B Service, Purchase, Accounts, Personnel, and HR to ensure seamless operations. Training will be provided to enhance your skills and knowledge. You will have the authority to approve subordinate work, dish presentation, method of preparation, and storage, while your suggestions for improvement are welcomed. This is a full-time, permanent position with benefits including food, health insurance, leave encashment, paid sick time, paid time off, and Provident Fund. The ideal candidate should have a minimum of 4 years of total work experience. The work location is in person.,
Role Overview: As a Hostess, you will be responsible for upholding high sanitation and safety standards, creating a pleasant family-oriented work environment, and ensuring the cleanliness of dining areas. Your duties will include inspecting each section of the dining room and private dining room, checking tables before opening, and understanding server stations and assignments. Additionally, you will maintain a station chart, cover count, and ensure adherence to service standards for an exceptional guest experience. Key Responsibilities: - Promptly seating reservations at appropriately set tables - Assisting patrons with food selections as per diet prescriptions - Collaborating with team members to deliver customer-focused care - Inspecting dining areas and private dining rooms before opening - Understanding server stations and assignments - Maintaining a station chart and cover count - Ensuring adherence to service standards for exceptional guest experience Qualifications Required: - At least 1 year of total work experience Additional Details: This is a Full-time, Permanent, Fresher, and Internship position with a contract length of 6 months. The benefits include food provision, health insurance, paid sick time, and provident fund. The work schedule may involve day shifts, morning shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location is in person, ensuring direct interaction with guests and team members for effective service delivery.,
As a Banquet Manager, your role involves selling available and lettable space in banquets to optimize revenue and provide food & beverage services to guests using the Banqueting facilities. You will assist patrons in proper preparation and effective programming of planned functions. Your responsibilities will include: - Abiding by the Mission statement - Following the values and rules of the hotel - Organizing, developing, operating, and administering the department and its personnel - Maintaining records such as social Functions History Card and prospective clients - Making repeat business calls on important hotel and banquet clients - Developing banquet sales through personal contacts - Improving existing banquet menus for tea, snacks, cocktails, formal sit-down lunch, and dinner Qualifications Required: - Total work experience of 4 years - Full-time, Permanent job type The company offers benefits such as food, health insurance, leave encashment, paid sick time, provident fund, yearly bonus, and various shift schedules including day shift, evening shift, morning shift, rotational shift, and weekend availability. The work location is in person.,
CAPTAIN Job Description Summary of Position : Assists the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times Report to : Outlet Manager Responsible for : Bartender + Waiter/ress + Runner Duties and Responsibilities Customer Service Ensures the delivery of brand promise and provides exceptional guest service at all times. Handles all customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. Financial Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise. Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue. Assists in the inventory management and ongoing maintenance of restaurant operating equipment and other assets. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Operational Ensures that minimum brand standards have been implemented. Ensures that all standards set by the company are implemented. Responds to the customer complaints and ensures that the relevant changes are implemented. Works closely with the Outlet Managers in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of the customers. Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments. Assists in conducting monthly inventory checks on all operating equipment and supplies. Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the outlet is kept clean and organised, both at the front as well as the back of house. Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control. Performs the function of cashier and responsible for Micros cashiering procedure. Balances cash and credit card charges and remittance of cash. Makes necessary checks needed for specific events or functions. Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods. Assists with conducting monthly inventory checks on all operating equipment and supplies. Makes sure that the cleaning schedules are strictly adhered to. Personnel Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the restaurant and department’s grooming standards. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Ensures that all employees have a complete understanding of and adhere to employee rules and regulations. Ensures that employees follow all restaurant, company and local rules, policies and regulations relating to fire and hazard safety, and security. Other Duties Attends and contributes to all training sessions and meetings as required. Exercises responsible behaviour at all times and positively representing the restaurant team and the company. Maintains strong, professional relationship with the relevant representatives from competitor restaurants, business partners and other organisations. Makes sure that all adhere to rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. Responds to changes in the Food and Beverage function as dictated by the industry, restaurant and company. Carries out any other reasonable duties and responsibilities as assigned. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Experience: total work: 1 year (Required) Work Location: In person
CAPTAIN Job Description Summary of Position : Assists the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times Report to : Outlet Manager Responsible for : Bartender + Waiter/ress + Runner Duties and Responsibilities Customer Service Ensures the delivery of brand promise and provides exceptional guest service at all times. Handles all customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. Financial Assists to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise. Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue. Assists in the inventory management and ongoing maintenance of restaurant operating equipment and other assets. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Operational Ensures that minimum brand standards have been implemented. Ensures that all standards set by the company are implemented. Responds to the customer complaints and ensures that the relevant changes are implemented. Works closely with the Outlet Managers in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of the customers. Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments. Assists in conducting monthly inventory checks on all operating equipment and supplies. Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the outlet is kept clean and organised, both at the front as well as the back of house. Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control. Performs the function of cashier and responsible for Micros cashiering procedure. Balances cash and credit card charges and remittance of cash. Makes necessary checks needed for specific events or functions. Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods. Assists with conducting monthly inventory checks on all operating equipment and supplies. Makes sure that the cleaning schedules are strictly adhered to. Personnel Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the restaurant and department’s grooming standards. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Ensures that all employees have a complete understanding of and adhere to employee rules and regulations. Ensures that employees follow all restaurant, company and local rules, policies and regulations relating to fire and hazard safety, and security. Other Duties Attends and contributes to all training sessions and meetings as required. Exercises responsible behaviour at all times and positively representing the restaurant team and the company. Maintains strong, professional relationship with the relevant representatives from competitor restaurants, business partners and other organisations. Makes sure that all adhere to rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. Responds to changes in the Food and Beverage function as dictated by the industry, restaurant and company. Carries out any other reasonable duties and responsibilities as assigned. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Experience: total work: 1 year (Required) Work Location: In person
COMMIS II (Indian) POSITION GUIDELINES POSITION TITLE : Commis II JOB SUMMARY Under the guidelines of the superiors carry out the daily mis-en place, is responsible for preparing the daily orders in the kitchen & carries out the day-to-day functions in the kitchen. Established Duties Ø To abide by the Mission statement Ø To abide by the values and rules of the hotel Ø Ensure proper and clean attire & uniforms Ø Check all norms laid down by the department for personal hygiene Ø Ensure mis-en–place has been done before the next shift has comes in Ø To take decisions on certain work operations in the absence of his Senior Ø Ensure cleanliness of the work area and storage places Ø Co-ordinate with co-workers to facilitate smooth workflow of kitchen operations Ø Preparing daily guest orders and other functions as required by the various kitchens Eco green and cost control Responsibilities Ø General cost awareness (Expensive ingredients or raw material) Ø To follow energy conservation methods Ø To follow three bin rules religiously for recycling of paper Ø To follow water conservation methods Ø To follow and educate eco-methods to other fellow friends and acquaintances Ø To follow the Ecotel Manual Functionally Related Departments : F&B Service & Purchase Support Departments : Accounts, Personnel & H.R, Training Limit Of Authority Approving Authority: For his subordinate, Dish presentation, Method of Preparation Storage etc Recommending Authority: Any suggestion towards improvement /enhancement is appreciated Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: total work: 2 years (Required) Work Location: In person
COMMIS II (Indian) POSITION GUIDELINES POSITION TITLE : Commis II JOB SUMMARY Under the guidelines of the superiors carry out the daily mis-en place, is responsible for preparing the daily orders in the kitchen & carries out the day-to-day functions in the kitchen. Established Duties Ø To abide by the Mission statement Ø To abide by the values and rules of the hotel Ø Ensure proper and clean attire & uniforms Ø Check all norms laid down by the department for personal hygiene Ø Ensure mis-en–place has been done before the next shift has comes in Ø To take decisions on certain work operations in the absence of his Senior Ø Ensure cleanliness of the work area and storage places Ø Co-ordinate with co-workers to facilitate smooth workflow of kitchen operations Ø Preparing daily guest orders and other functions as required by the various kitchens Eco green and cost control Responsibilities Ø General cost awareness (Expensive ingredients or raw material) Ø To follow energy conservation methods Ø To follow three bin rules religiously for recycling of paper Ø To follow water conservation methods Ø To follow and educate eco-methods to other fellow friends and acquaintances Ø To follow the Ecotel Manual Functionally Related Departments : F&B Service & Purchase Support Departments : Accounts, Personnel & H.R, Training Limit Of Authority Approving Authority: For his subordinate, Dish presentation, Method of Preparation Storage etc Recommending Authority: Any suggestion towards improvement /enhancement is appreciated Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: total work: 2 years (Required) Work Location: In person