Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is for Bangalore Location Duties & Responsibilities: Preparing journal entries and adjusting account balances to accurately reflect company financial statements Preparing bank reconciliations by reviewing and verifying the accuracy of account balances in accordance with bank statements Preparing financial reports, including monthly statements and annual audits, in accordance with government regulations regarding accounting standards Reviewing budgets and preparing estimates of future expenditures based on historical data or other available information Recommending changes to accounting procedures and policies to improve the accuracy of financial records Helping to identify which accounts should be recorded first in order to facilitate accurate record keeping Calculating tax liabilities for businesses and individuals based on laws implemented by the federal government and state agencies Processing payroll for all employees using automated software programs or manual methods Monitoring cash flow and identifying any potential problems in advance so that corrective action can be taken before an issue arises Requirements: Bachelor's degree in Finance, Accounting or related Field. Should have at least 2 years of experience hospitality industry. Strong knowledge of accounting principle & practices. Proficiency in financial software & tools, including accounting software, Microsoft excel,Etc. Familiar with restaurant operations & inventory management is an advantage Attention to details, strong organizational skills , and ability o manage multiple tasks. MBA / BBA / Accounts Assistant / Junior accountants can also apply. Job Type: Full-time Pay: Up to ₹20,000.00 per month Schedule: Day shift Work Location: In person Expected Start Date: 15/06/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai, Pune, Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Receive and inspect deliveries, verifying items against purchase orders and invoices. Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking. Rotate stock to maintain product freshness and minimize waste. Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands. Verify the accuracy of orders received and resolve discrepancies with suppliers. Maintain accurate records of inventory levels, transactions, and any issues related to stock. Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions. Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences. Communicate effectively to address any inventory-related concerns and provide timely solutions Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items. Requirements: Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting. Knowledge of inventory management software is a plus. Familiarity with food safety and sanitation guidelines. Ability to lift and carry heavy items. Reliable and responsible with a strong work ethic. Shift Managers / store supervisors / inventory managers / store in charge can apply. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person Expected Start Date: 15/06/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai ,Pune ,Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is for Bangalore Location, CTC 30000-35000/- Per Month Job Description - Assistant Restaurant Manager: We are seeking a skilled and dynamic Assistant Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Pune. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. Assistant Restaurant Manager Responsibilities : Oversee the daily operations of the restaurant, including inventory management, scheduling, and ordering supplies. Ensure excellent customer service is provided at all times, addressing customer complaints and ensuring a positive dining experience. Manage and lead a team of restaurant staff, including hiring, training, and performance evaluation. Monitor financial performance, including budgeting, cost control, and profitability. Ensure compliance with health and safety regulations, food safety standards, and company policies. Maintain accurate inventory records and manage stock levels to minimise waste and reduce costs. Prepare and present regular reports on sales, profitability, and other performance metrics to senior management. * Requirements: High school qualification or equivalent. Prior experience in a managerial position within the hospitality industry. Excellent interpersonal and communication skills. Strong organizational abilities with attention to detail. Sales experience is advantageous. Must be from Restaurant Background. To know more about the company kindly visit our website www.keralacafe.co Candidates with experience in Food and Beverage (F&B) management or Floor Supervisor or Restaurant Manager roles are also encouraged to apply for the position of Assistant Restaurant Manager at Kerala Cafe. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 15/06/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai, Pune, Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Receive and inspect deliveries, verifying items against purchase orders and invoices. Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking. Rotate stock to maintain product freshness and minimize waste. Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands. Verify the accuracy of orders received and resolve discrepancies with suppliers. Maintain accurate records of inventory levels, transactions, and any issues related to stock. Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions. Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences. Communicate effectively to address any inventory-related concerns and provide timely solutions Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items. Requirements: Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting. Knowledge of inventory management software is a plus. Familiarity with food safety and sanitation guidelines. Ability to lift and carry heavy items. Reliable and responsible with a strong work ethic. Shift Managers / store supervisors / inventory managers / store in charge can apply. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person Expected Start Date: 15/06/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-20000 TO 25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Job Type: Full-time Pay: Up to ₹25,000.00 per month Work Location: In person Expected Start Date: 15/06/2025

Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is for Bangalore Location. Duties & Responsibilities: Preparing journal entries and adjusting account balances to accurately reflect company financial statements Preparing bank reconciliations by reviewing and verifying the accuracy of account balances in accordance with bank statements Preparing financial reports, including monthly statements and annual audits, in accordance with government regulations regarding accounting standards Reviewing budgets and preparing estimates of future expenditures based on historical data or other available information Recommending changes to accounting procedures and policies to improve the accuracy of financial records Helping to identify which accounts should be recorded first in order to facilitate accurate record keeping Calculating tax liabilities for businesses and individuals based on laws implemented by the federal government and state agencies Processing payroll for all employees using automated software programs or manual methods Monitoring cash flow and identifying any potential problems in advance so that corrective action can be taken before an issue arises Requirements: Bachelor's degree in Finance, Accounting or related Field. Should have at least 1 years of experience hospitality industry. Strong knowledge of accounting principle & practices. Proficiency in financial software & tools, including accounting software, Microsoft excel,Etc. Familiar with restaurant operations & inventory management is an advantage Attention to details, strong organizational skills , and ability o manage multiple tasks. MBA / BBA / Accounts Assistant / Junior accountants/ Accounts can also apply. Job Type: Full-time Pay: Up to ₹20,000.00 per month Schedule: Day shift Work Location: In person Expected Start Date: 20/06/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a 5-6 Outlets. Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Hire, train and supervise kitchen personnel Identify new culinary techniques and presentations Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Head Chef/ Cluster Chef/ Corporate Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Types: Full-time, Permanent Pay: Up to ₹100,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune & Kerala known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Restaurant Captain Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Assist guest with table reservation. Ensure guest are serviced within 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 menu and assist with menu selections. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to type of event and service standards. Record transaction/ 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 Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Present accurate final bill to guest and process payment Perform shift closing on the Point of sales terminal and tally cash and credit card settlements Ensures that hotel brand standards and SOP's are consistently implemented . 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. Prerequisites: Good command in both spoken and written English. Should have pleasing personality. Excellent guest service skill. Good knowledge of food and beverage service. Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune & Kerala known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Restaurant Captain Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Assist guest with table reservation. Ensure guest are serviced within 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 menu and assist with menu selections. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to type of event and service standards. Record transaction/ 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 Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Present accurate final bill to guest and process payment Perform shift closing on the Point of sales terminal and tally cash and credit card settlements Ensures that hotel brand standards and SOP's are consistently implemented . 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. Prerequisites: Good command in both spoken and written English. Should have pleasing personality. Excellent guest service skill. Good knowledge of food and beverage service. Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Junior Sous Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP/ Head Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai , Pune , Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This vacancy is for Bangalore location, CTC is 45000/- Outlet Junior Sous Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates tasks with the Cluster Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Should have experience in South Indian Cuisine/ Kerala Cuisine Flexible working hours subject to the demands of the business. Able to work under pressure. At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Sous Chef / Executive Chef / Sr. CDP/ Head Chef can apply To know more about the company, kindly visit our company website www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune , Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Assist guest with table reservation. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Serve food courses and beverages to guests. Record transaction/ orders in Point of Sales systems at the time of order. Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Present accurate final bill to guest and process payment Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Complete closing duties, including restocking items, turning off lights, etc. Take an active role in coaching and developing junior staff. Prerequisites: Good command in both spoken and written English. Should have pleasing personality. Excellent guest service skill. Good knowledge of food and beverage service. Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply. Kindly share your CV to 9975333941. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai ,Pune , Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Assist guest with table reservation. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Serve food courses and beverages to guests. Record transaction/ orders in Point of Sales systems at the time of order. Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Present accurate final bill to guest and process payment Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Complete closing duties, including restocking items, turning off lights, etc. Take an active role in coaching and developing junior staff. Prerequisites: Good command in both spoken and written English. Should have pleasing personality. Excellent guest service skill. Good knowledge of food and beverage service. Floor Manager /Captain/ Restaurant Staff/ Food And Beverage Captain Can also apply. Kindly share your CV to 9975333941. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 01/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune,Banglore,kochi known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: Food & Beverage service to the guests by meeting and also exceeding their expectations. Welcome the guests by greeting them as per the standards. Always greet and welcome guests promptly in a warm and friendly manner. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Steward/ Waiter/ F&B service staff/ Captain Can also apply. Kindly share your Resume on *7066675705* Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 05/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune,Banglore,kochi known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Duties and Responsibilities: Food & Beverage service to the guests by meeting and also exceeding their expectations. Welcome the guests by greeting them as per the standards. Always greet and welcome guests promptly in a warm and friendly manner. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Steward/ Waiter/ F&B service staff/ Captain Can also apply. Kindly share your Resume on *7066675705* Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 05/07/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is for Pune Location, CTC 30000-35000/- Per Month Job Description - Assistant Restaurant Manager: We are seeking a skilled and dynamic Assistant Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Pune. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. Assistant Restaurant Manager Responsibilities : Oversee the daily operations of the restaurant, including inventory management, scheduling, and ordering supplies. Ensure excellent customer service is provided at all times, addressing customer complaints and ensuring a positive dining experience. Manage and lead a team of restaurant staff, including hiring, training, and performance evaluation. Monitor financial performance, including budgeting, cost control, and profitability. Ensure compliance with health and safety regulations, food safety standards, and company policies. Maintain accurate inventory records and manage stock levels to minimise waste and reduce costs. Prepare and present regular reports on sales, profitability, and other performance metrics to senior management. * Requirements: High school qualification or equivalent. Prior experience in a managerial position within the hospitality industry. Excellent interpersonal and communication skills. Strong organizational abilities with attention to detail. Sales experience is advantageous. Must be from Restaurant Background. To know more about the company kindly visit our website www.keralacafe.co Candidates Can share their CV on 9923510212 Candidates with experience in Food and Beverage (F&B) management or Floor Supervisor or Restaurant Manager roles are also encouraged to apply for the position of Assistant Restaurant Manager at Kerala Cafe. Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Work Location: In person Expected Start Date: 15/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Receive and inspect deliveries, verifying items against purchase orders and invoices. Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking. Rotate stock to maintain product freshness and minimize waste. Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands. Verify the accuracy of orders received and resolve discrepancies with suppliers. Maintain accurate records of inventory levels, transactions, and any issues related to stock. Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions. Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences. Communicate effectively to address any inventory-related concerns and provide timely solutions Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items. Requirements: Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting. Knowledge of inventory management software is a plus. Familiarity with food safety and sanitation guidelines. Ability to lift and carry heavy items. Reliable and responsible with a strong work ethic. Shift Managers / store supervisors / inventory managers / store in charge can apply. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person Expected Start Date: 20/07/2025

Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This Opening is related to Restaurant. CTC-25000 Per month Responsibilities: Pickup Management KOT handling and assigning Online order handling ( packaging , missing order , customer request in KOT online) Parcel order as per standard company sop Handling pressure situation on peak times and special public holiday as there will be more orders on that days . Train other employee for handling the section on his weekly off day Store Management- Daily transfer order making in system Daily purchase order placing in system Receiving of materials daily Keeping store clean and organized Grocery ,packaging,cleaning supplies management without not availability Issuing material as per transfer order ( to) Escalation or rejection of non quality material from vendor Receive and inspect deliveries, verifying items against purchase orders and invoices. Ensure proper storage, labeling, and organization of supplies, ingredients, and equipment Monitor stock levels and anticipate replenishment needs to avoid shortages or overstocking. Rotate stock to maintain product freshness and minimize waste. Collaborate with the procurement team to place accurate and timely orders for required items.Keep track of order schedules, ensuring timely receipt of supplies to meet operational demands. Verify the accuracy of orders received and resolve discrepancies with suppliers. Maintain accurate records of inventory levels, transactions, and any issues related to stock. Ensure that all items received meet quality standards and adhere to food safety guidelines. Conduct regular inspections to identify damaged or expired items and take appropriate actions. Work closely with chefs, kitchen staff, and service teams to understand their requirements and preferences. Communicate effectively to address any inventory-related concerns and provide timely solutions Maintain a clean and organized storage area, following proper sanitation and safety practices.Ensure compliance with health and safety regulations in storage and handling of items. Requirements: Proven experience as a kitchen supervisor, preferably in a restaurant or hospitality setting. Knowledge of inventory management software is a plus. Familiarity with food safety and sanitation guidelines. Ability to lift and carry heavy items. Reliable and responsible with a strong work ethic. Shift Managers / store supervisors / inventory managers / store in charge can apply. Job Type: Full-time Pay: Up to ₹25,000.00 per month Benefits: Food provided Schedule: Rotational shift Work Location: In person Expected Start Date: 20/07/2025

Vangard Hospitality is a renowned multi chain restaurants with presence in Mumbai , Pune , Kerala & Bangalore known for its Brand Kerala Cafe serving authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. We are seeking an experienced and visionary Group Executive Chef to lead and oversee the culinary operations of our six restaurant outlets across India. The ideal candidate will have a strong culinary background, exceptional leadership abilities, and the strategic mindset to deliver high-quality dining experiences across multiple formats, including casual and fine dining. This role involves a balance of creativity, operations, people management, and business acumen Responsibilities: Responsible for managing 5-6 outlets . Visiting outlets on monthly basis and taking reporting of Cluster Chefs. Design and develop seasonal and signature menus across all outlets, catering to different dining formats. Standardize recipes, plating, and portion control to ensure consistency and quality. Recruit, train, and mentor head chefs, sous chefs, and kitchen staff. Develop and implement SOPs and training modules across all kitchens. Planning and supervising tasks carried out by the food preparation staff. Oversee the day-to-day back-of-house operations across all locations. Manage inventory, order supplies, and coordinate equipment maintenance and repairs. Implement cost-effective practices without compromising quality. Ensure adherence to all FSSAI regulations and food safety standards. Conduct regular audits to ensure hygiene and sanitation compliance. Monitor profitability and suggest measures to optimize cost efficiency. Collaborate closely with front-of-house managers and senior management. Prepare reports and analysis for executive review on performance, costs, and initiatives. Contribute to long-term strategic planning and new outlet launches. Requirements: Proven experience as Group Executive Chef managing multiple outlets. Culinary degree or equivalent professional training. 10+ years of relevant experience in high-volume or multi-unit restaurant operations. Strong knowledge of South Indian cuisine/ Kerala Cuisine. Excellent leadership, interpersonal, and team management skills. Ability to travel extensively across India. To know about company please check out www.keralacafe.co Job Type: Full-time Pay: ₹70,000.00 - ₹80,000.00 per month Benefits: Food provided Work Location: In person Expected Start Date: 01/08/2025

Vangard is a renowned multi chain restaurant group with its presence in Mumbai and Pune kerala banglore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Summary of Position: Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering. Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; Duties & Responsibilities: Manage day-to-day Kitchen operations and Culinary team. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control Interviewing, hiring, and training cooks and other kitchen staff. Checking regularly that the equipment and work areas are kept spotless. Support management with Catering Proposals, Menu Pricing and Menu Innovation Track food costs while Managing Vendors to provide Standard Cost-efficient Products. Estimate Food Consumption and Requisition of Food Purchase Standardize Production Recipes to ensure consistent quality. Responsible for continued growth : Cost, Quality, Presentation and Innovation Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering. Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed. Implement and maintain Culinary Excellence Standards . Train and manage kitchen personnel and supervise all culinary activities Qualifications: At least 5 years experience in a similar capacity. Should know south Indian Cuisine Strong knowledge of cooking methods, kitchen equipment, and best practices. The ability to manage in a diverse environment with focus on client and customer services. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Strong organizational and time management skills. Be able to reach, bend, stoop and frequently lift up to 50 kgs. Be able to work in a standing position for long periods of time. Full day availability is required, flexible schedule. Chef De Partie/ Demi Chef de partie/ Head Chef/ DCDP Can apply To know about company check out www.keralacafe.co Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Expected Start Date: 01/08/2025