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I.I.T.Main Gate

Mumbai

Johar Chowk

Job Title: Assistant Restaurant Manager (ARM)Brand: SOCIAL
Location: As per business requirement
Reporting To: Restaurant Manager
Role SummaryThe Assistant Restaurant Manager (ARM) supports the Restaurant Manager in overseeing day-to-day operations of the outlet, ensuring exceptional guest experience, smooth service operations, team management, cost control, and adherence to brand standards.
Key ResponsibilitiesOperations & ServiceEnsure smooth daily operations of the restaurant during assigned shifts
Maintain high standards of service quality and guest satisfaction
Handle guest feedback, complaints, and service recovery effectively
Ensure adherence to SOCIAL brand SOPs and service guidelines
Team ManagementAssist in staff scheduling, deployment, and shift planning
Train, guide, and motivate team members to deliver best performance
Monitor staff grooming, discipline, and productivity
Support recruitment, onboarding, and training of new team members
Sales & RevenueDrive sales through upselling, promotions, and service initiatives
Ensure achievement of daily and monthly sales targets
Monitor average check value, table turns, and guest engagement
Cost Control & InventoryAssist in controlling food, beverage, and operational costs
Support inventory checks, stock control, and vendor coordination
Minimize wastage and ensure optimal resource utilization
Hygiene, Safety & ComplianceEnsure compliance with FSSAI, HACCP, and safety standards
Maintain cleanliness and hygiene across FOH and BOH areas
Follow all statutory and company compliance requirements
Reporting & CoordinationMaintain shift reports, sales summaries, and operational MIS
Coordinate with kitchen, bar, and support teams for seamless service
Act as Manager on Duty (MOD) when required
Desired Skills & CompetenciesStrong leadership and people management skills
Excellent communication and guest-handling abilities
Good understanding of restaurant operations and service flow
Problem-solving mindset with attention to detail
Ability to work in rotational shifts and high-pressure environments
Experience & Qualifications3–6 years of experience in / Casual Dining / Hospitality
Prior experience as Shift Manager / Supervisor preferred
Graduate/Diploma in Hotel Management is an advantage

ALCOHOL KNOWLEDGE IS A MUST


Assistant Restaurant Manager

Rashtrapati Bhavan

IIT Delhi

·       Welcome and engage guests, ensuring a warm, seamless, and personalized experience.
·       Interact with guests to understand their preferences, collect feedback, and enhance satisfaction levels.
Support brand storytelling by communicating menu highlights, promotions, events, and brand culture.
Collaborate with on-ground teams to ensure smooth guest flow and operational efficiency.
Assist in building community through in-outlet engagement, social moments, and guest relationship management.
Capture and support digital content initiatives (photography, guest moments, social stories, etc.).
Maintain a strong understanding of the brand’s tone, offerings, and guest expectations.
Address guest queries and escalate concerns to the appropriate team when required.
Contribute to brand-building activities and support local marketing efforts across outlets.



Guest Relation Executive

Commis III (Entry Level) – JD
Role Objective:
Assist senior kitchen staff in basic food preparation and maintain kitchen hygiene.
Key Responsibilities:


Assist in basic food prep (washing, cutting, peeling)


Follow instructions from Commis I/II and CDP


Maintain cleanliness of work area, equipment, and utensils


Follow food safety and hygiene standards (HACCP)


Help in receiving and storing kitchen supplies


Requirements:


Basic culinary knowledge


Willingness to learn and take instructions


Good hygiene and discipline


Freshers / minimum experience acceptable



Commis II – JD
Role Objective:
Handle assigned kitchen section tasks with some independence under supervision.
Key Responsibilities:


Prepare food items as per standard recipes


Assist in mise-en-place for daily operations


Ensure quality, taste, and presentation standards


Maintain hygiene and food safety norms


Support Commis III training and guidance


Coordinate with Commis I and CDP during service


Requirements:


1–2 years of kitchen experience


Knowledge of basic cooking techniques


Understanding of food safety standards


Ability to work under pressure



Commis I – JD
Role Objective:
Independently manage assigned kitchen section and support smooth service operations.
Key Responsibilities:


Prepare and cook dishes as per menu standards


Handle section independently during service


Ensure consistency, quality, and portion control


Train and supervise Commis II & III


Follow and enforce HACCP and safety guidelines


Assist CDP in menu prep and kitchen planning


Requirements:


2–4 years of relevant kitchen experience


Strong cooking skills and product knowledge


Leadership and team coordination skills


Ability to handle high-volume operations



If you want, I can:


Customize this JD for Social / Impresario / QSR / Fine Dining


Shorten it for job portals


Convert it into offer letter / hiring requirement format


Commis (Commi 1 / 2 / 3)

Job Summary:
Responsible for supervising a designated section, ensuring guests receive prompt and high-quality service, and leading the service team during operations.

Key Responsibilities:

Supervise and coordinate the work of stewards and senior stewards.
Greet guests, take orders, and ensure accurate billing.
Maintain product knowledge of menu items, cocktails, and wines.
Ensure service standards and guest satisfaction.
Train team members in service excellence and upselling.
Handle guest complaints or escalate to management when necessary.
Coordinate with kitchen and bar for timely order execution.
Skills & Requirements:
Excellent communication and leadership skills.
Thorough knowledge of food & beverage service procedures.
Experience handling POS systems.
2–4 years of experience in a similar role.



Restaurant Captain

Andheri

Job Title: Restaurant Hostess

Department: Food & Beverage
Reports To: Restaurant Manager / Assistant Manager

Job Summary:

The Hostess is the first point of contact for guests and plays a key role in creating a positive first impression. Responsible for greeting guests warmly, managing reservations, seating arrangements, and ensuring a smooth guest flow in the restaurant.


Key Responsibilities:

Welcome guests with a warm, courteous, and professional attitude.
Service of alcohol would be major requirement  
Manage and maintain the reservation system (telephone, walk-ins, online bookings).
Escort guests to their tables and present menus.
Ensure accurate guest seating based on server sections and restaurant occupancy.
Coordinate with service and kitchen teams to ensure efficient table turnover.
Maintain the cleanliness and presentation of the hostess desk and entrance area.
Handle guest inquiries and complaints promptly and professionally.
Assist in monitoring guest satisfaction and feedback.
Maintain up-to-date knowledge of menu, specials, and restaurant promotions.
Follow all company policies, hygiene, and grooming standards.


Requirements:

Minimum 1–2 years of experience in a similar role (preferably in fine dining or a 5-star hotel).
Excellent communication and interpersonal skills.
Well-groomed, confident, and customer-oriented.
Proficient in English; additional languages are an advantage.
Basic computer knowledge (POS / reservation systems).
Flexible to work shifts, weekends, and holidays.Apna <> Impresario II RCA on Applications & Way Forward



Restaurant Hostess

Position: Bartender
Department: Food & Beverage
Location: Outlet-Based
Reports To: Bar Manager / Outlet Manager
Role SummaryThe Bartender is responsible for preparing and serving beverages to guests while maintaining high standards of customer service, product quality, hygiene, and bar operations. The role requires excellent communication, a positive attitude, and the ability to create a memorable guest experience.
Key Responsibilities1. Beverage Preparation & ServicePrepare and serve alcoholic and non-alcoholic beverages as per standard recipes.
Maintain consistency in taste, presentation, and quality of drinks.
Suggest beverages based on guests’ preferences and enhance their experience.
2. Guest InteractionGreet guests warmly and provide professional, courteous service.
Engage with guests to understand their preferences and make recommendations.
Ensure guest satisfaction and handle feedback politely and efficiently.
3. Bar OperationsSet up the bar before service and ensure it is fully stocked with required ingredients, glassware, and tools.
Maintain cleanliness of the bar counter, workstations, equipment, and storage areas.
Follow all safety, hygiene, and sanitation standards.
4. Inventory & Stock Management Monitor stock levels of beverages, garnishes, and bar supplies.
Assist in inventory checks and communicate shortages to the supervisor.
Ensure minimal wastage and follow proper pouring techniques.
5. Billing & Compliance Process guest orders accurately through the POS system.
Follow age-verification protocols and adhere to responsible service guidelines.
Comply with all company policies and local regulations related to serving beverages.



Bartender

Job Title: Steward / WaiterDepartment: Food & Beverage ServiceReports To: Captain / Restaurant Supervisor / F&B ManagerJob Summary:The Steward/Waiter is responsible for providing courteous, efficient, and professional service to guests in the restaurant or banquet areas. Ensures a high standard of hygiene, cleanliness, and guest satisfaction at all times.
Key Responsibilities: Guest Service:
Greet guests warmly and assist them in seating arrangements.
Present menus, take food and beverage orders accurately, and ensure timely service.
Serve food and beverages in accordance with service standards.
Maintain guest satisfaction by anticipating their needs and offering prompt, courteous service.
Handle guest complaints or feedback professionally and report to the supervisor if required.

Operational Duties:
Prepare tables by setting up linens, cutlery, glasses, and condiments.
Clear and reset tables efficiently after each guest.
Ensure mise-en-place (table setup, service station readiness) is complete before service.
Assist in opening and closing duties of the outlet.
Maintain cleanliness and organization in service areas.

Hygiene & Safety:
Follow all hygiene and food safety standards as per company policy.
Ensure proper grooming and personal hygiene at all times.
Report any maintenance or safety hazards to the supervisor immediately.

Teamwork:
Coordinate effectively with kitchen and bar teams to ensure smooth service flow.
Support colleagues during busy operations and maintain a positive work environment.
Qualifications & Skills:Minimum 1–2 years of experience in F&B service (hotel or restaurant).
Basic knowledge of food and beverage service techniques.
Excellent communication and interpersonal skills.
Attention to detail and a passion for hospitality.
Flexible to work in shifts, weekends, and public holidays.
Physical Requirements:Ability to stand for long hours.
Able to lift and carry trays, dishes, and other service items as required.



Waiter / Steward

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Impresario Entertainment Hospitality Jobs - 8 Verified Vacancies

Assistant Restaurant Manager

Guest Relation Executive

Commis (Commi 1 / 2 / 3)

Restaurant Captain

Restaurant Hostess

Restaurant Hostess

Bartender

Waiter / Steward