Location: Kalyan Nagar, Bangalore Employment Type: Full-Time Reports To: Restaurant Owner Job Summary: We are seeking a proactive and organized HR Executive to manage all human resources functions for our small but dynamic restaurant team. You will be responsible for recruitment, onboarding, compliance, payroll coordination, and employee engagement. This is a hands-on role that requires excellent interpersonal skills and attention to detail. Key Responsibilities: Recruitment & Onboarding Source and screen candidates for kitchen chef and service roles Coordinate interviews and manage new hire onboarding Maintain updated job descriptions and employment contracts HR Administration Maintain employee records and attendance logs Monitor staff schedules, leaves, and absences Handle documentation for hiring, exit, and transfers Payroll & Compliance Collate attendance and timesheet data for payroll processing Ensure timely salary disbursements and statutory compliance (PF, ESI, etc.) Maintain compliance with local labor laws and restaurant industry standards Employee Relations & Engagement Address employee queries, grievances, and resolve minor conflicts Foster a positive work environment and conduct periodic feedback sessions Coordinate staff meetings, trainings, and employee engagement activities Health, Safety & Hygiene Support compliance with food safety and hygiene regulations Assist in organizing basic training on safety and customer service Qualifications & Skills: Bachelor’s degree in HR, Business Administration, or related field 1–2 years of HR experience, preferably in hospitality or service industry Comfortable managing multiple responsibilities in a small-team environment Working knowledge of labor laws and payroll systems Strong communication and interpersonal skills Ability to work independently in a fast-paced environment Why Join Us? Be part of a close-knit, growing team Hands-on role with real impact Opportunity to build HR processes from the ground up
We are seeking an enthusiastic and experienced Restaurant Manager to oversee the day-to-day operations of our casual dining restaurant. The ideal candidate will be hands-on, customer-focused, and passionate about creating a welcoming and efficient dining experience for our guests. Key Responsibilities: Manage daily restaurant operations to ensure smooth service Lead, motivate, and schedule the front-of-house team Ensure high levels of guest satisfaction and address customer feedback promptly Monitor service flow, food quality, and overall cleanliness Handle reservations, walk-ins, and guest wait times effectively Manage inventory, place orders, and liaise with suppliers as needed Control operating costs and work towards revenue and profitability targets Ensure compliance with health, safety, and hygiene standards Work closely with the kitchen and back-of-house teams to ensure seamless coordination Requirements: Previous experience as a Restaurant Manager or Supervisor in a casual dining setup Strong leadership, communication, and people management skills Ability to handle busy service periods with composure Good understanding of restaurant financials (sales targets, cost control, basic budgeting) Flexible with work schedules, including weekends and holidays
Position Overview: As a Continental CDP, you will be responsible for preparing, cooking, and presenting a variety of continental dishes with consistency and high quality. You will supervise Commis and assist the Sous Chef in maintaining kitchen operations, ensuring that hygiene, safety, and recipe standards are always upheld. Key Responsibilities: Prepare, cook, and present continental cuisine dishes according to standard recipes and portion sizes. Ensure consistency in taste, presentation, and quality of food. Supervise and guide Commis Chefs in their daily operations. Assist the Sous Chef in planning menus, developing recipes, and managing mise en place. Monitor stock levels, order ingredients as needed, and minimize food wastage. Maintain cleanliness and organization of workstation, strictly following HACCP and food safety guidelines. Ensure proper use and maintenance of kitchen equipment. Coordinate with service staff to ensure timely delivery of dishes during service. Assist in training new staff in continental cooking methods and standards. Maintain discipline and a professional work culture in the kitchen. Requirements: Proven experience as a CDP or Demi Chef de Partie in a continental/Western cuisine kitchen. Strong knowledge of continental dishes, sauces, grilling, roasting, sautéing, and plating techniques. Culinary diploma/certification preferred. Ability to work under pressure and handle a fast-paced kitchen environment. Strong leadership and communication skills. Knowledge of food hygiene, sanitation, and safety procedures. Reporting To: Executive Chef