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