Captain-F&B

Jupiter Hospital; Indore District; On-site; INR 167,000 - 234,000; Full time

Job summary

Jupiter Hospitals Projects Private Limited is seeking a Food & Beverage operative to support restaurant operations on site. The role involves guiding staff, ensuring supplies and equipment are available, and maintaining high sanitation standards during shifts.

The candidate will uphold service standards, verify inventory, and assist in daily tasks to ensure guest satisfaction and hotel profitability. Suitable for candidates with a basic education and interest in hospitality.

Qualifications

• Experience in hospitality and food service is preferred.
• Knowledge of basic food safety and sanitation standards.

Responsibilities

• Guide the hostess and stewards in their duties.
• Ensure sufficient operating guest and beverage supplies and equipment.
• Maintain sanitation and cleanliness of the restaurant during the shift.
• Oversee maintenance and good working order of restaurant equipment and fixtures.
• Enforce service standards and operating procedures in the restaurant.
• Ensure sufficient manpower for the shift.
• Perform additional duties to ensure guest satisfaction and hotel profitability.

Skills

Food & Beverage

Others

Education

10th

Job description

Entity Jupiter Hospitals Projects Private Limited

Department Food & Beverages

Cost Center Food & Beverages

Country India

Functional Area --

Skills

Skill

Food & Beverage

Others

10th

Working Language

Job Description

Main Duties: Operational

1. 1.Responsible for guiding the hostess, Stewards in the performance of their jobs.
2. 2.Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment during Restaurant’s operation.
3. 3.Responsible for the overall sanitation and cleanliness of the Restaurant during the shift.
4. 4.Responsible for the proper maintenance and good working order of all equipment, furniture and fixtures in the Restaurant.
5. 5.Responsible for consistently implementing the service standards and operating procedures in the Restaurant.
6. 6.Responsible for ensuring sufficiency of manpower in the shift.
7. 7.Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.

General

1. 1.Must know the requisition point and prepares the requisition form for food supplies and operating guest supplies for the approval of the Restaurant Manager.
2. 2.Assigns specific side duty tasks to each attendant at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.
3. 3.Checks at the start and at the end of the shift that all service attendants complete their opening and closing tasks.
4. 4.Prepares details required for pre-meal briefing - out of stock items, reservations, daily specials, VIP reservations, etc,
5. 5.Takes the daily inventory of food supplies and guest supplies to ensure availability.
6. 6.Prepares and submits breakage and loss report for operating equipment, for the shift.
7. 7.Conducts monthly inventory of operating equipment in coordination with the Sr. Steward.

In addition to the above-mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management will have to be carried out.