FIND A JOB
Put your passion to work.
Expert Hiring Solution is one among the leading recruiting companies in Mumbai providing end-to-end recruiting services. We are growing as a global leader in recruitment and staffing. Our services are extended to both IT and NON-IT field and we recruit candidates to Hospitality, Education, Real Estate, Marketing and Retail sector. At Shiras, we make sure to update our database of current job openings so that the job seekers can avail them. The advanced search feature incorporated in the website that briefs about the job description helps the candidates to achieve their professional goals. The candidates can visit the current job openings and directly apply for the job from our website.
Consult with us to make an informed career decision. Your search for the right career ends here!
Explore our positions and apply for a job. For your convenience, we have broken down our jobs by major industries and disciplines.
We are eager to help you achieve your career goals!
Job Description
The Waiter/Waitress will take orders and serve food and beverages to Guests in our restaurant. Always aware of Guest satisfaction to deliver the perfect service experience. Ensure high quality of food and beverages to Guests. Duties and responsibilities include, but are not limited to: servicing the Guest in a friendly, efficient manner while maintaining a clean and safe work environment. Guests must feel welcome, comfortable, and well attended to at all times
Responsibilities:
-
Provide the perfect service experience for every Guest
-
Ensure the Guest feels important and welcome in the restaurant
-
Ensure hot food is hot and cold food is cold
-
Adhere to timing standards for products and services
-
Look for ways to consolidate service and increase table turns
-
Present menu, answer questions, and make suggestions regarding food and beverage
-
Serve the Guest in an accommodating manner
-
Must know all food liquor, beer, wine and retail offered
-
Apply a positive suggestive sales approach to guide Guests
-
Pre-bus tables; maintain table cleanliness, bus tables
-
Looks for ways to avoid waste and limit costs
-
Assist in keeping the restaurant clean and safe
-
Provide responsible service of alcoholic beverages
-
Deliver food and beverages to any table as needed
-
Must follow all cash handling policies and procedures
-
Report to property on time and in proper uniform
Requirements:
-
Must be of legal age to serve alcoholic beverages (May vary by state)
-
Must have all certifications and licenses as required by local Health Department and Alcoholic Beverage Commission statutes
-
Must have clear written and verbal communication skills
-
Must have the physical abilities to carry out the functions of the job description
-
Must be able to responsibly handle cash transactions
-
Must be able to consolidate and coordinate needs for all tables within their station
-
Must be able to carry food and beverages
-
Must be able to work in a team environment
-
High school diploma or equivalent; college degree preferred
-
At least one year experience as a food server within a restaurant, hotel, or conference center operation
-
Any related customer service/oriented experience will be considered
-
Ability to comprehend and communicate in fluent English
Waiter/Waitress top skills & proficiencies:
-
Basic Math
-
Verbal Communication
-
Customer Service
-
Resolve Conflict
-
Teamwork
-
Persistence
-
High Energy
-
Sell to Customer Needs
-
Thoroughness
-
Professionalism
-
Client Relationships
-
Physical Strength
-
Stamina
Job Description
Position Title: Line Chef / Commis II
Reports To: Head chef or Sous chef
Position Summary:
As a line chef, you would be working on a variety of stations in a high-volume kitchen environment. He / She is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.
Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the Chef de partie (CDP) or Sous Chef to plan and prepare quality service for the food and beverage production department.
Line Chef / Commis II Duties and Responsibilities:
-
Provide the highest and most efficient level of hospitality service to the hotel guests.
-
Works in the designated station as set by Executive Chef and/or Sous Chef.
-
Able to organize the assigned work area and efficiently put away orders.
-
Able to prepare and sells food within recommended time frames to meet Guest expectations.
-
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
-
Able to produce quality product in a timely and efficient manner for the guests or staff.
-
Responsible to maintain cleanliness, sanitation at the assigned work area.
-
Responsible for preparing and cooking all food items by the recipe and to specification.
-
Prepare ingredients for cooking, including portioning, chopping, and storing food.
-
Prepare all menu items by strictly following recipes and yield guide.
-
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
-
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
-
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
-
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
-
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
-
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
-
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
-
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
-
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
-
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
-
Check and ensure the correctness of the temperature of appliances and food.
-
Serve food in proper portions on to correct serving vessels and plates.
-
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
-
Maintain correct portion size and quality of the food to the hotel's standards.
-
Minimise waste and maintain controls to attain forecasted food cost.
-
Review status of work and follow-up actions required with the Head Cook before leaving.
-
Assists in providing on the job training & development of new cooks.
-
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
Prerequisites:
-
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
-
Able to work in a fast-paced environment with speed and quality.
-
Great personal hygiene and grooming standards.
-
Should be able to communicate, read and write clearly and effectively.
Education:
High school education or a diploma in culinary is required. Basic computer skills and familiarity with inventory systems.
Experience:
One to five years of minimum previous experience required in a high-volume kitchen or full-service hotel.
Position Title: Front Office Supervisor
Reports to: Front Office Manager / Duty Manager
Position summary:
Primarily supervises front office team members to ensure efficient and smooth operations for producing excellent feedbacks and guest satisfaction. Responds in a professional and courteous manner to guests by providing accurate and timely information and services.
You will also ensure hotel charges are processed diligently to guest's accounts, invoices are accurate, billing instructions are verified, all necessary supporting bills and vouchers are attached for direct settlements.
FRONT DESK SUPERVISOR DUTIES AND RESPONSIBILITIES:
1. Ensure Outstanding customer care at all times.
2. Maintains a friendly, cheerful, and courteous demeanor at all times.
3. Courteously and accurately answers inquiries from potential guests and accepts hotel reservations.
4. Responds to telephone and in-person inquiries regarding reservations, hotel information, and guest concerns.
5. Uses suggestive selling techniques to sell room nights, increase occupancy and revenue.
6. Supervise daily shift process ensuring all team members adhere to standard operating procedures.
7. Train, direct the work of, resolve issues/problems, and coach and counsel the front desk team members to ensure a quality operation.
8. Resolve customer issues, complaints, problems in a quick, efficient manner to maintain a high level of customer satisfaction and quality service.
9. Adhere to company credit limit/floor limit policies.
10. Allocate rooms to expected arrivals after checking the guest's preferences and special requests.
11. Build strong relationships and liaise with all other department's especially housekeeping, reservations, etc.
12. Operates the EPBX equipment, including, assisting incoming & outgoing calls, setting wake-up calls, enabling DND (Do Not Disturb), and paging for in-house guests.
13. Cross Check all billing instructions are correctly updated
14. Controls cash transactions at the front desk and maintains complete responsibility for personal bank as specified by hotel bank agreement policy.
15. Supervise the operations of the front desk to ensure an optimal level of service and hospitality is provided to the guests.
16. Performs other duties as assigned, requested, or deemed necessary by management.
17. Ensure the Front office logbook and the hotel logbook are always updated and actioned upon.
18. Ensures safety by following guest check-in and security procedures and reporting suspicious activity to security, manager, or MOD.
19. Participate in hotel committees and task force assignments.
20. Assist all departments in servicing the guests during high-volume periods.
21. Takes responsibility in the absence of the Duty Manager / Front office manager
22. As a supervisor you will be a role model, sharing your expertise and continually inspiring the front office team.
PREREQUISITES:
A positive attitude and excellent communication skills. Experience in motivating and leading a winning team. Ability to remain calm whilst under pressure. Knowledge of Opera / Fidelio / Otherworld Class Property Management System is required.
EDUCATION:
Degree or Diploma in Hospitality Management is an asset or Graduates bachelor degree and/or diploma in a hotel or other related field. Computer Knowledge and experience in MS office programs.
EXPERIENCE:
Minimum 2 to 3 years work experience as Front Office Associate / Front office cashier in a hotel.
Our clients are our partners, that’s why we choose them carefully:
.png)
.png)
.png)
