Job Description
Looking for Stewards, Assistant Stewards,
Bartenders & Hostess for our new restaurant in New Delhi - Indigo
(http://www.degustibus.com/)
Looking for Dynamic Individual (Should have pleasant personality & Excellent liquor knowledge)
POSITION PURPOSE
Operate and supervise the smooth conduct of the food and beverage sections through customer focused service delivery and effective staff supervision under the guidance and instruction of the Restaurant Manager / Assistant Restaurant Manager.
ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES
o Prepare for service by ensuring outlet is ready for service and guest comfort.
o Supervise effective food and beverage service by ensuring:
Guests are greeted, escorted and seated at their tables
Menus are presented to guests and questions answer about menu items, making recommendations upon request.
Daily specials are explained and up sold
Food orders are taken quickly and processed accurately
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Promoting and selling cocktails to guests
o Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
o To carry out on-the-job training to ensure junior staff can carry out their duties effectively.
o Ensure billing procedure is followed in line with restaurant policy and balance cash receipts.
o Food and beverage stock is stored as per restaurant procedures. Record of replacement of stock.
o Establish and maintain effective employee working relationships.
o Attend and participate in daily briefings and other meetings as scheduled. In the absence of a Manager, conduct shift briefings to ensure restaurant activities and operational requirements are known.
o Attend and participate in training sessions as scheduled.
o Understand the training and developmental needs of juniors. Coach, mentor and impart training programs or classes, and teach or instruct juniors to improve their knowledge or skills under the guidance of the manager.
o Ask customers who become loud and obnoxious to leave, or physically remove them after consulting with supervisor on duty.
o Supervise the work of assistant steward-ess and steward-ess.
o Maintain a high level of staff morale and discipline in his area of operation.
o Ensure staff reports on duty punctually in appropriate attire and grooming standard.
o Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
TOOLS & TECHNOLOGY
o Tools used in this occupation:
Cash registers
Credit card machines
Point of sale POS receipt printers and terminal
Point of sale POS terminal
o Technology used in this occupation: Point of sale POS software
KNOWLEDGE
o Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
o English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
o Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective production of drinks.
o Computers and Electronics Knowledge of computer software, including POS Software.
KEY COMPETENCIES AND TASKS
o Taking Responsibility
Strive for constant improvement and take responsibility for your own performance
Adhere to deGustibus Hotels Pvt. Ltd.s Corporate Code of Conduct
Adhere to Restaurant Handbook and general policies and procedures
Adhere to Food and Beverage Service Policies and Procedures
Report problems to Management with suggestions for resolution
o Understanding My Job
Clarifies own job responsibilities and looks for opportunities that will increase skills and job knowledge
Understands how their role fits with others and contributes to the success of business
Understands the restaurants facilities, products and services
Provides information when requested and promotes restaurants services, facilities and special events
Implements department procedures and policies as needed
o Customer Focus
Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
Anticipate guest needs, handle guest enquires, and solve problems
Create a positive restaurant image in every interaction with internal and external customers
Adhere to restaurant brand standards
Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
Maintain knowledge of special programs and events in the restaurant in order to recognize and respond to guests needs
o Teamwork
Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
Communicate well to ensure effective shift hand-overs
Actively participate in organised meetings
Interact with department and restaurant staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
o Adaptability
Be open to new ideas and make changes in the job and routine as required
Work in line with business requirements
Complete tasks as directed by Management
o Developing Self
Develop/update skills and knowledge (internally or externally) to reflect changed technology or changed work requirements
Seek feedback on areas of shortfall
Maximize opportunities for self development
o Reliability
Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision
Follow standards, policies and procedures
Meet restaurant attendance and grooming standards
o Cultural Awareness
Work effectively with customers and colleagues from different viewpoints, cultures and countries
Looking for Dynamic Individual (Should have pleasant personality & Excellent liquor knowledge)
Walk In Interviews
Interview Venue :-
One Style, Mile,
Kutab Seria 6-8,Kalka Das Marg,
Mehrauli Bus Stand,
Landmark :- Closest Metro Station & Bus Stand - Qutub Minar
Interview Time :- 11:00am - 5:00 pm
Interview Days :- Monday 16th September 2013 - Friday 20th September 2013.
Contact Miss Violeena - 8285933083
Carry your Updated CV & Passport Size Photograph.
Interview Venue :-
One Style, Mile,
Kutab Seria 6-8,Kalka Das Marg,
Mehrauli Bus Stand,
Landmark :- Closest Metro Station & Bus Stand - Qutub Minar
Interview Time :- 11:00am - 5:00 pm
Interview Days :- Monday 16th September 2013 - Friday 20th September 2013.
Contact Miss Violeena - 8285933083
Carry your Updated CV & Passport Size Photograph.
POSITION PURPOSE
Operate and supervise the smooth conduct of the food and beverage sections through customer focused service delivery and effective staff supervision under the guidance and instruction of the Restaurant Manager / Assistant Restaurant Manager.
ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES
o Prepare for service by ensuring outlet is ready for service and guest comfort.
o Supervise effective food and beverage service by ensuring:
Guests are greeted, escorted and seated at their tables
Menus are presented to guests and questions answer about menu items, making recommendations upon request.
Daily specials are explained and up sold
Food orders are taken quickly and processed accurately
Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
Promoting and selling cocktails to guests
o Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
o To carry out on-the-job training to ensure junior staff can carry out their duties effectively.
o Ensure billing procedure is followed in line with restaurant policy and balance cash receipts.
o Food and beverage stock is stored as per restaurant procedures. Record of replacement of stock.
o Establish and maintain effective employee working relationships.
o Attend and participate in daily briefings and other meetings as scheduled. In the absence of a Manager, conduct shift briefings to ensure restaurant activities and operational requirements are known.
o Attend and participate in training sessions as scheduled.
o Understand the training and developmental needs of juniors. Coach, mentor and impart training programs or classes, and teach or instruct juniors to improve their knowledge or skills under the guidance of the manager.
o Ask customers who become loud and obnoxious to leave, or physically remove them after consulting with supervisor on duty.
o Supervise the work of assistant steward-ess and steward-ess.
o Maintain a high level of staff morale and discipline in his area of operation.
o Ensure staff reports on duty punctually in appropriate attire and grooming standard.
o Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
TOOLS & TECHNOLOGY
o Tools used in this occupation:
Cash registers
Credit card machines
Point of sale POS receipt printers and terminal
Point of sale POS terminal
o Technology used in this occupation: Point of sale POS software
KNOWLEDGE
o Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
o English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
o Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective production of drinks.
o Computers and Electronics Knowledge of computer software, including POS Software.
KEY COMPETENCIES AND TASKS
o Taking Responsibility
Strive for constant improvement and take responsibility for your own performance
Adhere to deGustibus Hotels Pvt. Ltd.s Corporate Code of Conduct
Adhere to Restaurant Handbook and general policies and procedures
Adhere to Food and Beverage Service Policies and Procedures
Report problems to Management with suggestions for resolution
o Understanding My Job
Clarifies own job responsibilities and looks for opportunities that will increase skills and job knowledge
Understands how their role fits with others and contributes to the success of business
Understands the restaurants facilities, products and services
Provides information when requested and promotes restaurants services, facilities and special events
Implements department procedures and policies as needed
o Customer Focus
Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
Anticipate guest needs, handle guest enquires, and solve problems
Create a positive restaurant image in every interaction with internal and external customers
Adhere to restaurant brand standards
Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
Maintain knowledge of special programs and events in the restaurant in order to recognize and respond to guests needs
o Teamwork
Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
Communicate well to ensure effective shift hand-overs
Actively participate in organised meetings
Interact with department and restaurant staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
o Adaptability
Be open to new ideas and make changes in the job and routine as required
Work in line with business requirements
Complete tasks as directed by Management
o Developing Self
Develop/update skills and knowledge (internally or externally) to reflect changed technology or changed work requirements
Seek feedback on areas of shortfall
Maximize opportunities for self development
o Reliability
Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision
Follow standards, policies and procedures
Meet restaurant attendance and grooming standards
o Cultural Awareness
Work effectively with customers and colleagues from different viewpoints, cultures and countries
Salary:
As per Industry Standard
Industry:
Travel / Hotels / Restaurants / Airlines / Railways
Functional Area:
Hotels, Restaurants
Role Category:
Food & Beverage
Role:
Steward
Keyskills:
steward waiter hostessbartenderbarmanAssistant Steward greguest relation executiveorder takerf&b associatef&b supervisorfood & beveragesmixologistbar
Desired Candidate Profile
Education:
Please refer to the Job description above
UG - Any Graduate - Any Specialization, Graduation Not Required
PG - Any Postgraduate - Any Specialization, Post Graduation Not Required
Doctorate - Any Doctorate - Any Specialization, Doctorate Not Required
PG - Any Postgraduate - Any Specialization, Post Graduation Not Required
Doctorate - Any Doctorate - Any Specialization, Doctorate Not Required
Company Profile
deGustibus Hospitality Pvt. Ltd. was established in early 1996 by
principals, Rahul & Malini Akerkar, to develop and run high quality
restaurants, hotels and F&B related activities.
deGustibus Hospitality Pvt. Ltd. is the parent company of Indigo and Indigo Delicatessen located at Colaba, Indigo Café located at Andheri, Mumbai, Tote on the Turf at Mahalaxmi Racecourse, and a catering division called Moveable Feast.
From the Latin conjoin deGustibus, meaning an �entity of taste,� the company was founded to espouse the five basic ingredients of a tested winning recipe: innovation, great food, warm hospitality, attention to detail and customers who revel in these.
Now in its tenth year of operation, Indigo continues to grow its reputation as a food-centric, uncompromising, fine-dining establishment, both in India and overseas.
The Indigo Delicatessen, which was opened in June 2005, and is popularly known as The Indigo Deli, is both a restaurant and a retail store selling artisinal products, which continues to define itself as the gourmet hub of South Mumbai.
While Indigo Cafe, an all day cafe with an exciting, hearty and robust menu, located in Andheri, continue to charm the palates of the suburbanites.
On December 1, 2008, deGustibus Hospitality reached yet another culinary milestone with the launch of Moveable Feast, a full service, multi-cuisine catering outfit which is destined to become Mumbai�s premier catering company in the near future.
Now, on this steadfast path of growth and expansion, we have opened the doors of yet another unprecedented restaurant � Neel. Located at Tote on the Turf, Mahalakmi Racecourse, Neel is our first Nawabi Cuisine restaurant that reinforces Rahul Akekar�s belief in presenting a tasteful blend of flavours, textures and colours to create a sensational gustatory experience.
deGustibus Hospitality Pvt. Ltd. is the parent company of Indigo and Indigo Delicatessen located at Colaba, Indigo Café located at Andheri, Mumbai, Tote on the Turf at Mahalaxmi Racecourse, and a catering division called Moveable Feast.
From the Latin conjoin deGustibus, meaning an �entity of taste,� the company was founded to espouse the five basic ingredients of a tested winning recipe: innovation, great food, warm hospitality, attention to detail and customers who revel in these.
Now in its tenth year of operation, Indigo continues to grow its reputation as a food-centric, uncompromising, fine-dining establishment, both in India and overseas.
The Indigo Delicatessen, which was opened in June 2005, and is popularly known as The Indigo Deli, is both a restaurant and a retail store selling artisinal products, which continues to define itself as the gourmet hub of South Mumbai.
While Indigo Cafe, an all day cafe with an exciting, hearty and robust menu, located in Andheri, continue to charm the palates of the suburbanites.
On December 1, 2008, deGustibus Hospitality reached yet another culinary milestone with the launch of Moveable Feast, a full service, multi-cuisine catering outfit which is destined to become Mumbai�s premier catering company in the near future.
Now, on this steadfast path of growth and expansion, we have opened the doors of yet another unprecedented restaurant � Neel. Located at Tote on the Turf, Mahalakmi Racecourse, Neel is our first Nawabi Cuisine restaurant that reinforces Rahul Akekar�s belief in presenting a tasteful blend of flavours, textures and colours to create a sensational gustatory experience.
Contact Details
Recruiter Name:Ms Violeena
Email Address:
Telephone:8285933083
Reference Id:New Delhi - Indigo
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