Role Description Supervise the day-to-day operations of the café, ensuring smooth kitchen and service execution. Prepare and serve food and beverages while maintaining consistency in quality, taste, and presentation. Lead, train, and supervise café staff, ensuring adherence to company standards and efficient teamwork.
Manage inventory, stock levels, supplier coordination, and food cost while minimizing wastage. Ensure compliance with FSSAI regulations, hygiene standards, SOPs, and deliver an excellent customer experience.
Qualification
Diploma or Bachelor's degree in Hotel Management, Hospitality, Culinary Arts, or a related field (preferred). Minimum 2–5 years of experience in a café, restaurant, or similar food service establishment, including supervisory responsibilities. Strong knowledge of food preparation, inventory management, and food safety (FSSAI) standards.
Excellent leadership, communication, and customer service skills with the ability to manage a team effectively. Proficiency in operating POS systems and basic computer applications, with the ability to work efficiently in a fast-paced workplace.