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16 jobs found for Hotel / Restaurant / Catering in Pune

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  • Responsible for Online Hotel Contracting for East African Countries, Setting up internal process & strategy for contracting work to make it smooth & succeed,Resolving the issues & challenges in contracting process by the team

  • Supervise an individual outlet. Maximize Caf sales performance and drive profits. Sales forecasting and apportioning targets across teams. Asset & Equipment maintenance. Assuring the Timely & Accurate indent is placed for the caf. Wastage control measures. Ensuring the compliance of the SOPs on cash & all the tenders. Timely forecast of the stock in order to ensure the smooth operation of the cafe. Learning ...

  • ADMINISTRATIVE RESPONSIBILITIES Make arrangement for sales calls. Take reservation for any function bookings. Conduct the hotel site inspection for potential accounts. Prepare the initial proposal for the function. Once the initial function proposal was sent out, make follow up call for any changes. Prepare the revised proposal for guest approval. Check the guest requirement for revised proposal. Once the ...

  • Solely responsible to manage the entire operations of an outlet, on ground. Provide best service to ALL Customers at ALL times. Manage and control food cost. Hire staff, follow stocking, execute SOP's as per company decided guidelines. Good Communication Skills, Interpersonal Skills Quick Thinking Completed Graduation English Speaking Compulsory Team leader

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef De Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet gross profit 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs ...

  • Cook menu items in cooperation with the rest of the kitchen staff. Set up stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Answer, report and follow executive or sous chefs instructions. Improve food preparation and presentations Ensure that food comes out simultaneously, in high quality and in a timely fashion Enforce ...

  • Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like well-oiled machinery Produce high quality dishes that follow up the established menu and level up to locations standards ...

  • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising ...

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic policies and procedures in food production. 5. Should love working with food & Can work well in a team and in a ...

  • Excellent Comm. Skill Must be from hospitality / F&B / Hotel background Should be min 10+2 or Graduate 1-4 Years Exp in GRE or Steward or F& B Exec

  • 1)Minimum 1 year Experience required as a Side supervisor 2)Job location :- Mulund to Kurla location handle 3)Minimum salary in hand 12k to 15k 4)Male candidate required only

  • Restaurant Manager is the No.1 leader of a designated restaurant. He/She is responsible for Running Great Restaurants through- Control day-to-day operations by scheduling labour, ordering food & supplies & developing restaurant team. Ensure statutory compliances by maintaining registers and licences. Control P&L by following cash/control security procedures, maintaining inventory, reviewing financial ...

  • Planning & implementation of business to achieve the budget target. Duty Allocation and give Operations guidelines to managers and other supervisors in at all the outlets sections. To implement and monitor quality and service goals the company has laid down. Prepare action plan for achieving quality and HACCP Assessments. ECONOMY: To ensure the purchasing, Storage, Production and distribution is carried ...

  • Greet customers in a pleasant manner and park their vehicles • Provide customers with a receipt in exchange of handed-over keys • Drive customers’ vehicles to designated parking locations in a safe manner• Ascertain that vehicles are properly parked in designated lots and locked before being left alone• Escort customers to their vehicles if they forget which area they parked in.• Take receipt tags from ...

  • 1) Sales & Operations in the restaurant 2) Revenue Generation 3) Customer Relationship 4) Team Management 5) Training new recruits

  • 1. Responsible for all preparation of mis-en-place for appropriate section 2.Observes and tastes food when being cooked, sees that all food is prepared according to the recipes; sees that hot dishes are served hot and cold dishes are served cold 3.Dispenses food only against micros checks or in case of failure on captains order 4.Makes sure that all food leaving the Kitchen are of the highest quality ...

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