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Rashtrapati Bhavan

Lajpat Nagar, New Delhi

Looking to hire candidates for the post of wedding designers who are interested in a full time position with minimum 2 years experience also looking for someone with Architectural knowledge preferred


Rustling Leaves

Wedding And Event Sales Executive

Key Responsibilities:Operations & Customer Service:Assist in managing all restaurant operations to ensure smooth functioning during all shifts.
Ensure consistent product quality, hygiene, and service standards as per Vaango SOPs.
Handle guest complaints efficiently and ensure high levels of customer satisfaction.
Monitor food preparation and presentation to maintain quality and authenticity of South Indian cuisine.
Coordinate with kitchen and service teams for effective operations.
Team Management:Supervise and motivate team members to ensure optimal performance and discipline.
Support in staff training, onboarding, and maintaining performance standards.
Create a positive work environment and ensure staff follow grooming and behavioral standards.
Sales & Profitability:Assist in achieving sales targets and controlling costs (food cost, labor, wastage).
Implement upselling techniques and drive revenue through suggestive selling.
Monitor inventory levels, usage, and minimize pilferage.
Compliance & Reporting:Ensure compliance with FSSAI norms, company policies, and hygiene audits.
Maintain shift-wise reports and submit daily sales and operational data to reporting manager.
Follow procedures for cash handling, billing, and POS system usage.
Required Skills & Competencies:Strong knowledge of QSR operations and customer service.
Familiarity with South Indian cuisine is preferred.
Ability to manage and lead a team effectively.
Good communication and interpersonal skills.
Problem-solving and decision-making ability under pressure.
Basic knowledge of inventory and cost management.
Qualifications & Experience:Graduate in Hotel Management / Hospitality / Any discipline.
2–4 years of experience in QSR or casual dining restaurant operations.
Prior experience in a South Indian concept restaurant is an added advantage.

Work Environment 


Devyani International Limited

Restaurant Manager

College Square

Gariahat

 Cup Ebong Cafe 

Barista

Porur

Nemilichery

Their duties and responsibilities include:
Assisting the Manager in the management of daily hotel operations
Training and supervising staff, and ensuring adherence to company policies and procedures
Handling customer complaints and issues in a timely and efficient manner
Ensuring public areas, and grounds are clean, well-maintained, and ready for employee
Ordering supplies and managing inventory
Ensuring all safety standards and regulations are adhered to by all staff and guests




Compass Group

Assistant Manager F&B

Subhash Nagar, Delhi

Candidate should have relevant experience in events or in banquets
Don't apply if you don't have any exp in banquet or in events



Sam Surya Hotel

Event Planner / Manager

Subramanya Nagar

Kailasipalyam

Designation: CDP

Job Description

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites based in Production chart 
 •Coordinate daily tasks with the Sous Chef or Executive Chef 
 •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks 
 •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques 
 •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions 
 •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control 
 •Consult and check on daily requirements, functions and last minute events 
 •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.

Designation: Commis-I

Job Description

·      Work schedule according to the instructions of Superiors as per duty roasters. 
·      Prepare the daily mis-en-place and food production in different sections of the kitchen as per requirements. 
·      Ensure the highest standards and consistent quality in daily preparation.
·      Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
·      Always keep work area in ideal hygienic conditions as per QHSE Standards. 
Follow the instructions and recommendations from the Superiors to complete the daily tasks.

Designation: Barista

Job Description

Prepare and serve coffee and other beverages (espresso, latte, cappuccino, tea, smoothies, etc.) to guests per standard recipes.
Operate coffee-making equipment (espresso machines, grinders, brewers) efficiently and safely.
Greet guests warmly and take accurate orders.
Provide excellent customer service, respond to queries, and resolve complaints professionally.
Ensure the cleanliness and organization of the barista station, counter area, and equipment.
Monitor inventory levels of coffee beans, milk, syrups, and other supplies; assist in stock management.
Adhere to all food safety, sanitation, and hygiene standards.
Assist in training new baristas and team members when needed.
Work collaboratively with the service team and kitchen to ensure smooth operations.
Upsell beverages and F&B items to increase sales.
Follow company policies and procedures, including health and safety regulations.


Designation: F&B Supervisor

Job Description

·      Supervise daily operations of the dispatch or banquet functions.
·      Ensure smooth coordination between kitchen and service staff.
·      Monitor food and beverage service standards and ensure consistency.
·      Oversee table settings, cleanliness, and overall presentation of the outlet.
·      Address and resolve customer complaints promptly and professionally.
·      Ensure compliance with health, safety, and hygiene standards.
·      Lead, train, and motivate F&B team members to deliver excellent service.
·      Prepare duty rosters and allocate tasks efficiently.
·      Conduct pre-shift briefings and team meetings.
Monitor staff performance and provide feedback and coaching as needed.


Designation: Steward/Waitress

Job Description

·      Greet guests warmly and present menus.
·      Take accurate food and beverage orders and relay them to the kitchen.
·      Serve food and beverages promptly and professionally.
·      Ensure guest satisfaction and handle any complaints or special requests promptly.
·      Clear tables and maintain cleanliness in the dining area.
·      Follow all hygiene, health, and safety regulations.
·      Maintain product knowledge of all menu items, including daily specials and promotions.
·      Assist in billing and payment procedures.
·      Coordinate with kitchen staff for timely service.
Uphold the standards of service and hospitality defined by the establishment.

Designation: F&B Assistant Manager

Job Description

﻿·      Assist in the day-to-day management of all F&B outlets, including onsite, dispatch, banquets.
·      Ensure smooth shift operations and resolve any service or operational issues promptly.
·      Monitor inventory levels, ordering, and stock control to avoid shortages or excesses.
·      Ensure high levels of guest satisfaction through exceptional service.
·      Handle customer complaints and feedback professionally and efficiently.
·      Monitor guest experiences and implement improvements where needed.
·      Assist in training, supervising, and evaluating the performance of F&B staff.
·      Prepare staff schedules, manage attendance, and ensure adequate coverage during peak hours.
·      Promote teamwork and maintain a positive work environment.
·      Ensure compliance with health, safety, and hygiene standards in all F&B areas.
·      Conduct regular inspections and audits of service areas and storage facilities.
·      Assist with licensing, certifications, and government regulation compliance.
·      Assist in achieving budgeted revenue and cost targets.
·      Support in menu planning, pricing, and promotional activities in collaboration with the culinary team and F&B Manager.


Elior Foods

CDP(South), CDP(North), CDP(Non-veg),Commis-I(South),Barista,Steward, F&B ASST Manager

Mumbai Agra Road

Panchvati

We McDonald's Hiring For Position Of Crew Member
Attractive Salary
PF
1 Time Food
ESIC
Incentive & Many More


Hardcastle Restaurants Private Limited

Crew Member

Mylanahalli Chikka Jala

The Catering Operations Manager will be responsible for planning, managing, and executing the day-to-day operations of the catering business. This includes business development, kitchen and service management, staff coordination, client handling, and ensuring food quality, hygiene, and profitability.
The role demands a hands-on leader who can manage everything from sourcing ingredients to delivering orders and expanding the catering clientele.

Key Responsibilities

🔹 Business Development

Identify and approach new catering clients — corporates, schools, PGs, and events.
Prepare quotations, menus, and pricing proposals for potential clients.
Build long-term relationships with customers and ensure repeat orders.
Handle marketing, inquiries, and partnerships (e.g., Swiggy corporate, events).


🔹 Operations & Execution

Oversee daily kitchen operations, from raw material procurement to final dispatch.
Coordinate with chefs, helpers, and delivery staff to ensure timely service.
Maintain cost control and reduce wastage in daily production.
Ensure all equipment and kitchen areas are clean, functional, and compliant with hygiene norms.


🔹 Staff Management

Recruit, train, and schedule kitchen and service staff.
Monitor attendance, discipline, and performance of team members.
Build a motivated team culture focused on efficiency and quality.


🔹 Financial & Reporting

Prepare daily sales and expense reports.
Track profitability per order or client.
Ensure timely billing and payments from customers.
Maintain vendor accounts and negotiate rates for raw materials and logistics.


🔹 Quality & Compliance

Ensure FSSAI compliance, food hygiene, and safety protocols.
Conduct regular quality checks and food tasting before delivery.
Handle customer feedback and implement continuous improvements.


Qualification & Skills

Minimum 3–5 years of experience in catering, F&B, or hospitality operations.
Strong leadership, communication, and organizational skills.
Ability to manage budgets, logistics, and manpower independently.
Must be flexible with working hours (early mornings / events).
Knowledge of Kannada and Hindi preferred.



Shiksha Infinity Trust

Catering Operations Manager

Sector 29 Chandigarh

Mauli Baidwan mohali

Department: Operations
Brand: Wok to Walk/ Papparoti
Reporting to: Area Manager/Operations Manager
Location : Mohali

We are currently seeking Restaurant manager for our rapidly growing chain of Restaurants. In this role you will be responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management. This position offers great opportunities for advancement for the right candidate. If you're excited to be part of a winning team, (Wok to Walk) is an excellent place to get ahead.

Responsibilities for Restaurant Manager
Hire, train, and supervise restaurant employees.
Create staff schedule to ensure appropriate staffing.
Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
Take ownership of budgets and cost control methods to minimize expenses.
Address customer needs, comments, and complaints
Adhere to and enforce employee compliance with health, safety, and sanitation standards.
Process payroll and maintain all relevant records.
Ensure all employees are working within outlined operating standards.
Report on financial performance, inventory, and personnel


Qualifications for Restaurant Manager
High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred.
3-5 years of food and beverage service industry experience required.
Ability to obtain and maintain a food handler certification card.
Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
Strong interpersonal and communication skills
Excellent leaderships skills
Demonstrated ability to manage operating costs in accordance with budgets.
Comfortable setting priorities and delegating tasks as needed.
Extremely organized and detail-oriented



Shree Sharda Associates Private Limited

Kailash Colony

Wineandcocktail Hospitality Llp

Benniganahalli

Job Description 

1. Enrolment of organisation for placement of trained Unnati students in the states of Andhra
Pradesh, Karnataka, Madhya Pradesh, Maharashtra and Uttar Pradesh
2. Ensuring the enrolled organisations are signed up in the UDYOGAM portal of Unnati and
monitor their active participation
3. Enrolment of organisation for placement be in sync with the trained students
4. Coordinate with in-house counsellors in the preparation of students for personal interview
and placement
5. Meet prospective clients and forming positive coordination with HR partners
6. Appraising the outcome of the organisation visits with CEO twice weekly personally
7. Prior information to be shared of the intended visits to the organisation with HR
8. Initially you are required to enrol minimum of 5-6 organisations in a month to begin within
Karnataka and replicate the enrolment drive to other states as well in discussion with CEO
9. Mapping of the intended visits to the states, organisation etc. be discussed and travel plans
firmed up in consultation with CEO and HR
10. Weekly report of the visits may be shared with the CEO and HR

Contact Details : HR Venu : 7022649961 
                            Shararth  ;9611503747
                             Email ID : hrsupport@unnatiblr.org


SGBS Unnati Foundation

Placement Manager

Jasola

Department: Operations
Brand: Wok to Walk/ Papparoti
Reporting to: Area Manager/Operations Manager
Location : Delhi/NCR

We are currently seeking Restaurant manager for our rapidly growing chain of Restaurants. In this role you will be responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management. This position offers great opportunities for advancement for the right candidate. If you're excited to be part of a winning team, (Wok to Walk) is an excellent place to get ahead.

Responsibilities for Restaurant Manager
Hire, train, and supervise restaurant employees.
Create staff schedule to ensure appropriate staffing.
Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
Take ownership of budgets and cost control methods to minimize expenses.
Address customer needs, comments, and complaints
Adhere to and enforce employee compliance with health, safety, and sanitation standards.
Process payroll and maintain all relevant records.
Ensure all employees are working within outlined operating standards.
Report on financial performance, inventory, and personnel


Qualifications for Restaurant Manager
High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred.
3-5 years of food and beverage service industry experience required.
Ability to obtain and maintain a food handler certification card.
Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
Strong interpersonal and communication skills
Excellent leaderships skills
Demonstrated ability to manage operating costs in accordance with budgets.
Comfortable setting priorities and delegating tasks as needed.
Extremely organized and detail-oriented



I.I.T.Main Gate

Maharshi Arvind Chowk - Paanch Rasta

Manager – Dance & Creative Operations

We blend traditional Indian grace with modern creativity, hosting grand dance events, workshops, and community experiences that bring people together in the spirit of joy and expression.
We’re looking for a dynamic and enthusiastic Manager who’s genuinely passionate about dance, culture, and creativity — someone who can manage people, communication, and the creative flow of our events.

Key Responsibilities
Handle day-to-day operations and coordination for classes, events, and performances.
Manage and respond to inquiries from clients and participants with warmth and professionalism.
Oversee our social media presence — posting updates, stories, reels, and engaging with the online community.
Assist in content creation using Canva, basic music/video editing tools, and AI-based creative applications.
Support marketing campaigns, collaborations, and event promotions.
Build strong connections with parents, artists, and partners through effective communication.
Work closely with the creative and management team to ensure smooth execution of projects and events.


Requirements
A genuine love for dance, music, or any art form 🎶💃
Strong interpersonal and communication skills (both written and verbal).
Basic understanding of social media platforms (Instagram, Facebook, YouTube, etc.)
Familiarity with or willingness to learn Canva, video editing, and music editing tools.
Curious and open-minded — eager to explore AI tools for creative and business efficiency.
Preferably a Gujarati or Kutchi individual for deeper cultural and linguistic connection.
Organized, self-driven, and proactive in managing multiple tasks.


Why Join Us
Work in a lively, artistic environment that celebrates creativity every day.
Be part of exciting dance festivals, community events, and cultural collaborations.
Learn, grow, and contribute to an evolving brand that values both tradition and innovation.

WORK FROM HOME AND OFFICE (HYBRID WORKING MODEL)
FLEXIBLE WORK HOURS



Simplex Industries

Event Manager

Ivara Kondapura

Preparation & Baking: Mix ingredients, shape dough, and bake breads, pastries, cakes, cookies, and other confections following recipes. 
Menu Development: Create new recipes and seasonal items, incorporating new food trends to keep menus fresh and appealing. 
Decoration & Presentation: Decorate baked goods with various icings, toppings, and glazes to ensure a visually appealing and high-quality product. 
Inventory Management: Monitor stock levels for ingredients, supplies, and equipment, placing timely and budget-conscious orders. 
Quality Control: Ensure consistency and quality across all baked goods and maintain equipment and ingredient standards. 
Staff Management: Train, supervise, and mentor junior baking staff, while also collaborating with the broader kitchen and management teams. 



Creative Enterprises

Bakery Chef

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Restaurant Staff Kitchen Help Steward Jobs - 591 Verified Vacancies

Wedding And Event Sales Executive

Restaurant Manager

Barista

Assistant Manager F&B

Event Planner / Manager

CDP(South), CDP(North), CDP(Non-veg),Commis-I(South),Barista,Steward, F&B ASST Manager

Crew Member

Catering Operations Manager

Restaurant Manager

Barista

Placement Manager

Restaurant Manager

Event Manager

Bakery Chef

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