82 Hospitalityserver jobs in India

Job role: Cafe manager/assistant manager/executive (Hotels/Restaurants)

Location: South India

Department: F&B operations

Job experience: 2-5 years

Job brief

The Cafe manager/asst. manager/executive shall be responsible for managing & overseeing the daily food & beverage (F&B) operations, timely food preparation, servicing and cleanliness, ensuring seamless experience for guests visiting the restaurant/cafes at the hotel/hostel. He/she shall also be responsible for purchasing/procurement, inventory management, accounting, people management, etc. to meet business goals as per company standards.

Key responsibilities

1. Understanding of the hospitality/hotel/restaurant/QSR industry
2. Coordinating daily F&B operations to ensure efficiency and productivity
3. Delivering superior food and beverage service, responding promptly to customer complaints to maximize satisfaction and maintaining positive feedbacks
4. Managing both front of the house and back of the house restaurant operations, scheduling work shifts and ensuring compliance with sanitation and safety regulations
5. Regularly reviewing product quality and building/researching for new F&B vendors
6. Projecting future needs for F&B goods, kitchen utensils and cleaning products to facilitate smooth operations
7. Optimising operational costs, identifying measures to reduce waste and creating detailed reports on revenues and expenses
8. Promoting the brand in the local community through promotions, live events, etc. to reach a broader audience
9. Training new and current employees on proper customer service practices
10. Ensuring timely repairs & maintenances, deep cleaning, stock keeping, etc.
11. Managing inventory, stock, storage, etc.

Qualifications

1. Hospitality graduate/post-graduate or diploma in hospitality
2. Min. 2 years of experience in a hotel, hostel, guest house, restaurant, cafes, QSR, etc.
3. Extensive operational knowledge of F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India
6. High attention to detail

Job role: Cafe manager/assistant manager/executive (Hotels/Restaurants)

Location: South India

Department: F&B operations

Job experience: 2-5 years

Job brief

The Cafe manager/asst. manager/executive shall be responsible for managing & overseeing the daily food & beverage (F&B) operations, timely food preparation, servicing and cleanliness, ensuring seamless experience for guests visiting the restaurant/cafes at the hotel/hostel. He/she shall also be responsible for purchasing/procurement, inventory management, accounting, people management, etc. to meet business goals as per company standards.

Key responsibilities

1. Understanding of the hospitality/hotel/restaurant/QSR industry
2. Coordinating daily F&B operations to ensure efficiency and productivity
3. Delivering superior food and beverage service, responding promptly to customer complaints to maximize satisfaction and maintaining positive feedbacks
4. Managing both front of the house and back of the house restaurant operations, scheduling work shifts and ensuring compliance with sanitation and safety regulations
5. Regularly reviewing product quality and building/researching for new F&B vendors
6. Projecting future needs for F&B goods, kitchen utensils and cleaning products to facilitate smooth operations
7. Optimising operational costs, identifying measures to reduce waste and creating detailed reports on revenues and expenses
8. Promoting the brand in the local community through promotions, live events, etc. to reach a broader audience
9. Training new and current employees on proper customer service practices
10. Ensuring timely repairs & maintenances, deep cleaning, stock keeping, etc.
11. Managing inventory, stock, storage, etc.

Qualifications

1. Hospitality graduate/post-graduate or diploma in hospitality
2. Min. 2 years of experience in a hotel, hostel, guest house, restaurant, cafes, QSR, etc.
3. Extensive operational knowledge of F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India
6. High attention to detail

Job role: Cafe manager/assistant manager/executive (Hotels/Restaurants)

Location: South India

Department: F&B operations

Job experience: 2-5 years

Job brief

The Cafe manager/asst. manager/executive shall be responsible for managing & overseeing the daily food & beverage (F&B) operations, timely food preparation, servicing and cleanliness, ensuring seamless experience for guests visiting the restaurant/cafes at the hotel/hostel. He/she shall also be responsible for purchasing/procurement, inventory management, accounting, people management, etc. to meet business goals as per company standards.

Key responsibilities

• Understanding of the hospitality/hotel/restaurant/QSR industry
• Coordinating daily F&B operations to ensure efficiency and productivity
• Delivering superior food and beverage service, responding promptly to customer complaints to maximize satisfaction and maintaining positive feedbacks
• Managing both front of the house and back of the house restaurant operations, scheduling work shifts and ensuring compliance with sanitation and safety regulations
• Regularly reviewing product quality and building/researching for new F&B vendors
• Projecting future needs for F&B goods, kitchen utensils and cleaning products to facilitate smooth operations
• Optimising operational costs, identifying measures to reduce waste and creating detailed reports on revenues and expenses
• Promoting the brand in the local community through promotions, live events, etc. to reach a broader audience
• Training new and current employees on proper customer service practices
• Ensuring timely repairs & maintenances, deep cleaning, stock keeping, etc.
• Managing inventory, stock, storage, etc.

Qualifications

• Hospitality graduate/post-graduate or diploma in hospitality
• Min. 2 years of experience in a hotel, hostel, guest house, restaurant, cafes, QSR, etc.
• Extensive operational knowledge of F&B operations
• Outstanding communication, interpersonal & time-management skills
• Flexible to relocate anywhere in southern India
• High attention to detail

Envertiz Group is a diversified organization with interests in education, consultancy, healthcare, and hospitality. With a commitment to delivering excellence, we have built trusted partnerships and a reputation for quality services both in India and internationally.

Role Overview

We are seeking an experienced Restaurant Manager to oversee daily operations, manage staff, coordinate with delivery platforms, and drive sales growth. The role requires strong leadership, operational expertise, and a customer-focused approach.

Key Responsibilities

• Manage daily restaurant operations, ensuring food quality, hygiene, and service standards.
• Recruit, train, schedule, and evaluate staff performance.
• Coordinate with online delivery platforms (Zomato, Swiggy, etc.) and ensure smooth order fulfillment.
• Oversee procurement, maintain inventory levels, and manage vendor relationships.
• Develop sales strategies, track performance, and implement promotions or menu updates.
• Deliver excellent customer experience for both dine-in and delivery services.
• Prepare reports on sales, inventory, and staff performance while ensuring regulatory compliance.

Qualifications & Skills

• Proven experience as a Restaurant Manager or similar role.
• Strong knowledge of restaurant operations and online delivery platforms.
• Excellent leadership, communication, and problem-solving skills.
• Ability to multitask in a fast-paced environment.
• Preferred: Degree/Diploma in Hospitality Management and experience in multi-outlet operations.

Job role: Cafe manager/assistant manager/executive (Hotels/Restaurants)

Location: South India

Department: F&B operations

Job experience: 2-5 years

Job brief

The Cafe manager/asst. manager/executive shall be responsible for managing & overseeing the daily food & beverage (F&B) operations, timely food preparation, servicing and cleanliness, ensuring seamless experience for guests visiting the restaurant/cafes at the hotel/hostel. He/she shall also be responsible for purchasing/procurement, inventory management, accounting, people management, etc. to meet business goals as per company standards.

Key responsibilities

1. Understanding of the hospitality/hotel/restaurant/QSR industry
2. Coordinating daily F&B operations to ensure efficiency and productivity
3. Delivering superior food and beverage service, responding promptly to customer complaints to maximize satisfaction and maintaining positive feedbacks
4. Managing both front of the house and back of the house restaurant operations, scheduling work shifts and ensuring compliance with sanitation and safety regulations
5. Regularly reviewing product quality and building/researching for new F&B vendors
6. Projecting future needs for F&B goods, kitchen utensils and cleaning products to facilitate smooth operations
7. Optimising operational costs, identifying measures to reduce waste and creating detailed reports on revenues and expenses
8. Promoting the brand in the local community through promotions, live events, etc. to reach a broader audience
9. Training new and current employees on proper customer service practices
10. Ensuring timely repairs & maintenances, deep cleaning, stock keeping, etc.
11. Managing inventory, stock, storage, etc.

Qualifications

1. Hospitality graduate/post-graduate or diploma in hospitality
2. Min. 2 years of experience in a hotel, hostel, guest house, restaurant, cafes, QSR, etc.
3. Extensive operational knowledge of F&B operations
4. Outstanding communication, interpersonal & time-management skills
5. Flexible to relocate anywhere in southern India
6. High attention to detail

We suggest you enter details here.

This is a full-time on-site role for a Food And Beverage Assistant located in Coimbatore. The Food And Beverage Assistant will be responsible for preparing and serving food, ensuring excellent customer service, and maintaining cleanliness and organization in the food service area. Daily tasks include food preparation, taking orders, serving food and beverages, and ensuring that all customer needs are met promptly and courteously.

• Skills in Food Preparation and Food & Beverage management
• Experience in Food Service and Customer Service
• Good Communication skills
• Ability to work in a fast-paced environment
• Attention to detail and a strong work ethic
• Prior experience in the food and beverage industry is a plus
• High school diploma or equivalent

Elior Group , headquartered in France is one of the leading global players in Food services, operating in India since 2017 with presence across metro cities".

We are looking for Executive Chefs in Bengaluru & Pune.

Role :

Developing of new menus and recipes with a view to ensure the highest standards in compliance with Quality, Health, Safety & Environment (QHSE) guidelines in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Key functional responsibilities :

- Preparation of new menus and recipes with a view to adhere to health requirements.

- Coordinate daily tasks with the Kitchen Staff, Service Staff and Management Team.

- Adhering 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.

- To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food Services combinations and up sell alternatives as necessary.

- 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.

- Ensure readiness of the daily missing-place and food production in different sections of the main kitchen or satellites based in Production chart.

- Ensure the highest standards and consistent quality in the daily preparation and impart knowledge of new products, recipes and preparation techniques to subordinates.

- To ensure that culinary standards comply with Company Policies & Procedures and Minimum Standards.

- People Management

- To conduct daily pre-shift briefings to employees on preparation, service and menu, Evaluate procurement team performance and development plans and appraisals

- Manage current procurement policies, procedures and programs with a focus on their ability to enhance organizational value and efficiency

- Support operations for everyday delivery of raw materials by coordinating with buyers

- Manage escalations with respect to delivery and ensure that escalations are addressed

- Provide resolutions for escalations and approvals

- Process purchase orders;
develops bids and proposals;
and reconcile any invoice discrepancies

- Lead rigorous and objective contract negotiations with key internal stakeholders, legal department and support groups

- Meet regularly with respective departments for their recommendations to enhance policies, procedures of Procurement and communicate and implement new/revised policies as needed

- Maintain strong working relationships with strategic suppliers to assure cost, quality, and delivery targets are met

- Meet vendors from time to time in order to maintain that working relationship

- Involve in performance management of the vendors. Review the performance of the vendors and identify key vendors

- Manage recruiting, training and supervising a team of Category Managers who are responsible for day-to-day category management activities

- Analyze market and delivery trends so as to develop procurement technologies and processes that support those trends

- Regular interaction with the global team and keep them updated with the food cost in India - prediction and trends in food cost

- Keep record of the percentage of sustainable sourcing

- Negotiate with external vendors to secure advantageous terms

- Approve the ordering of necessary goods and services and finalize purchase details of orders and deliveries

- Identify areas for improvement to continually drive performance and business results

- Ensure the ROI ratio is maintained

- Check the process and the governance and entire B2B cycle to be updated in SAP

- Reduce escalations from Sites

- Maintain food cost as per the budget

- Ensuring adequate and on time Inventory and supplies

Preferred Total Experience: 10+ years of work experience

Post Qualification Management Trainee/Hotel Operations Trainee/similar trainee experience is mandatory requirement

Benefits:

• Competitive Salary
• Professional development opportunities
• Collaborative and inclusive work environment

Food & Beverage (F&B) Manager

Location: Zorba Entertainment Pvt. Ltd. – Sultanpur, New Delhi

Industry: Event Hospitality / Premium Banqueting & Outdoor Venues

Experience Required: 6–10 Years in Premium Banquets / Event Hospitality / Hotels

Role Overview

We are seeking a dynamic and results-driven F&B Manager to oversee food and beverage

operations across weddings, private events, and corporate functions hosted at Zorba. The

role requires a blend of operational leadership, guest-centric execution, and vendor

coordination within a high-end, fast-paced event environment.

Key Responsibilities:

Oversee all aspects of F&B operations:

o Menu planning and development, including cost analysis and pricing strategies

o Food and beverage purchasing and inventory management

o Staff scheduling, training, and performance management

o Maintaining a clean, safe, and welcoming environment for guests and staff.

Ensure guest satisfaction:

o Respond promptly and effectively to guest inquiries and complaints

o Monitor guest feedback and implement necessary improvements

o Build and maintain strong relationships with guests.

Pre-Event Planning & Coordination:

o Conduct site visits and pre-event meetings with clients to discuss event details,

including menu preferences, room setup, and service requirements.

o Develop and present customized banquet proposals, including pricing and menu

options.

o Coordinate with the culinary team to ensure menu items are prepared to the highest

standards.

o Manage room setups and layouts according to event specifications.

o Oversee the procurement of all necessary equipment and supplies.

Event Execution & Supervision:

o Supervise the setup and breakdown of banquet halls and function rooms.

o Ensure timely and efficient service of food and beverages to guests.

o Monitor the quality of food and beverage presentation and service.

o Address guest requests and concerns promptly and professionally.

o Ensure compliance with all safety and sanitation regulations.

Post-Event Follow-Up:

o Conduct post-event reviews with clients to gather feedback and identify areas for

improvement.

o Prepare event reports, including sales and cost analysis.

o Maintain accurate records of all banqueting activities.

Team Management:

o Recruit, train, and supervise banquet servers, bartenders, and other staff.

o Develop and implement staff training programs to enhance service skills.

o Conduct performance reviews and provide feedback to staff.

o Maintain a positive and productive work environment.

Financial Management:

o Monitor and control banquet expenses to maximize profitability.

o Develop and implement strategies to increase banquet sales and revenue.

o Analyze sales data to identify trends and opportunities.

Quality Control:

o Conduct regular quality checks on food and beverage preparation and presentation.

o Ensure that all banquet operations adhere to established standards of service and

quality.

Stay Updated:

o Keep abreast of industry trends and best practices in banqueting and event

management.

o Attend industry events and conferences to expand knowledge and network.

Qualifications:

Proven experience as a Banquet F&B Manager, F&B Manager or in a similar role within a

hotel, resort, or other relevant setting.

Strong leadership, organizational, and communication skills.

Excellent customer service and interpersonal skills.

Ability to work effectively under pressure and meet deadlines.

Proficiency in POS systems and other relevant software.

Food Safety Certification (preferred).

Bachelor's degree in Hospitality Management or a related field (preferred).

Benefits:

Competitive salary and benefits package.

Opportunities for professional growth and development.

Dynamic and rewarding work environment.