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Sector 29 Chandigarh

Drari mohali

Steward (F&B Service Associate)
 Responsible for providing prompt and courteous service to guests. Takes orders, serves food and beverages, maintains cleanliness of tables and service areas, and ensures a pleasant dining experience.
Captain (Senior Steward / Team Leader)
 Supervises the service team, ensures smooth floor operations, and handles guest interactions. Takes orders, manages table allocation, resolves guest concerns, and ensures high service standards are maintained.
F&B Executive (Food & Beverage Executive)
 Oversees overall restaurant operations including service, staff coordination, and guest satisfaction. Monitors quality standards, manages inventory and reporting, handles escalations, and ensures smooth day-to-day functioning of the outlet.


Waiter / Steward

Rashtrapati Bhavan

Sec-43/44a Gurgaon

An Oriental/Thai Commis Chef assists senior culinary staff in a specialized Asian or Thai kitchen. Responsibilities include preparing ingredients, mastering traditional cooking techniques (e.g., wok-frying, steaming, curry-making), maintaining HACCP hygiene standards, and ensuring the quality and consistency of the dishes. 

Key Responsibilities
Food Preparation: Chop vegetables, slice meats, make traditional curry pastes, and prepare foundational Oriental sauces.
Station Setup: Organize your workstation, ensure all equipment (woks, bamboo steamers) is clean, and restock supplies before service.
Cooking & Plating: Assist senior chefs in cooking appetizers (dim sum, spring rolls), stir-fries, and curries, ensuring exact recipes and presentations are met.
Hygiene & Sanitation: Adhere strictly to food safety standards by following FIFO, proper labeling, and wearing correct protective gear.
Inventory & Wastage: Monitor ingredient levels, report shortages, and minimize food waste during prep.



Qualifications & Requirements
Education: Diploma or degree in Culinary Arts/Hotel Management is highly preferred.
Experience: 1 to 3 years of professional kitchen experience, specifically in Asian, Chinese, or Thai cuisine.
Skillset: Strong foundational knife skills, familiarity with Asian spices/flavor profiles, and the ability to work in a fast-paced environment.
Commis III: The entry-level role, focusing on basic prep and learning foundational skills.
Commis II: Taking on more cooking responsibilities and assisting across different sections of the Oriental kitchen.
Commis I: The most senior commis role, often handling specific stations (like the wok or fry section) and preparing to become a Demi Chef de Partie.




Commis (Commi 1 / 2 / 3)

I.I.T.Main Gate

Mumbai

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

Johar Chowk

Job Title: Restaurant Captain
Department: Operations

Job Summary:The Restaurant Captain is responsible for supervising the floor operations during service hours, ensuring exceptional guest experience, and leading the service team to deliver efficient and high-quality service. The role acts as a bridge between the management and service staff to ensure smooth day-to-day operations.

Key Responsibilities:
1. Guest Service & Experience
Ensure prompt, courteous, and efficient service to all guests.
Handle guest queries, complaints, and feedback professionally.
Maintain high standards of hospitality and brand service guidelines.
Assist in table allocation and managing reservations/waitlists.


2. Team Supervision
Supervise stewards and service staff during shifts.
Conduct pre-shift briefings and allocate duties.
Monitor grooming, hygiene, and discipline of team members.
Provide on-the-job training and coaching to new staff.


3. Operational Management
Ensure smooth coordination between kitchen and service teams.
Monitor table turnover and service timing.
Oversee billing accuracy and closing procedures.
Ensure compliance with SOPs and safety standards.


4. Sales & Upselling
Drive upselling of food, beverages, and promotions.
Ensure team achieves daily sales targets and KPIs.
Recommend specials and signature dishes to guests.


5. Compliance & Hygiene
Ensure cleanliness and presentation of the restaurant floor.
Follow food safety and health regulations.
Maintain service equipment and report any issues.


Key Skills & Competencies:
Strong leadership and team management skills
Excellent communication and interpersonal skills
Customer-focused mindset
Problem-solving ability
Knowledge of POS systems and billing
Good understanding of F&B operations


Qualifications & Experience:
Minimum education: Graduate / Hotel Management preferred
2–4 years of experience in restaurant service, with at least 1 year in a supervisory role
Experience in casual dining / premium dining preferred



Restaurant Captain

Dadar

Key ResponsibilitiesGuest Service ExcellenceEnsure all guests receive prompt, courteous, and professional service.
Handle guest inquiries, requests, and complaints effectively.
Maintain high standards of hospitality and guest satisfaction.
Build positive relationships with repeat guests.
Team SupervisionLead and supervise stewards, waiters, and service associates during shifts.
Allocate sections and duties to team members.
Monitor grooming, attendance, and discipline of service staff.
Conduct pre-shift briefings and communicate daily targets and promotions.
Restaurant OperationsEnsure smooth day-to-day restaurant operations.
Monitor table turnover and seating arrangements.
Coordinate with kitchen and bar teams for seamless service delivery.
Ensure adherence to SOPs and brand service standards.
Monitor restaurant cleanliness and ambiance throughout operating hours.
Sales & Revenue GenerationPromote menu specials and upsell food and beverage items.
Drive average guest spend through suggestive selling techniques.
Support the achievement of outlet sales targets.
Training & DevelopmentTrain new employees on service standards and operational procedures.
Conduct on-the-job coaching to improve team performance.
Assist management in identifying training needs.
Inventory & ComplianceMonitor operating supplies and service equipment.
Report breakages and maintenance issues.
Ensure compliance with food safety, hygiene, and health regulations.
Follow company policies and statutory requirements.
Required SkillsStrong leadership and team management skills.
Excellent communication and interpersonal abilities.
Guest-focused approach.
Problem-solving and conflict-resolution skills.
Ability to work under pressure in a fast-paced environment.
Knowledge of POS systems and restaurant operations.
Strong organizational and multitasking abilities.
Key Performance Indicators (KPIs)Guest Satisfaction Scores
Service Quality Audits
Team Productivity
Upselling Revenue
Table Turnover Efficiency
Attendance & Discipline Compliance
Training Completion Rates
Compensation & BenefitsCompetitive Salary
Incentive Programs (as applicable)
Duty Meals
Career Growth Opportunities
Learning & Development Programs
Employee Benefits as per Company Policy





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Impresario Entertainment Hospitality Jobs - Latest Vacancies in July 2026 | Apna

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Impresario Entertainment Hospitality Jobs - 5 Verified Vacancies

Waiter / Steward

Commis (Commi 1 / 2 / 3)

Restaurant Hostess

Restaurant Captain

Restaurant Captain