Job Description

A Food & Beverage (F&B) Trainee is primarily responsible for supporting the service team, learning operational standards, and providing excellent customer service under supervision. Key responsibilities include order taking (often using a

Point of Sale (POS) system

), serving items, and adhering to

Standard Operating Procedures (SOPs)

for hygiene and service sequence.

Service Operations:

Assist in setting up dining areas, including tables, buffets, and service stations, according to established standards.

Guest Interaction:

Greet guests warmly, escort them to tables, present menus, and provide information on daily specials and menu changes.

Order Taking:

Take food and beverage orders accurately and communicate them to the kitchen/bar staff, often using a handheld Point of Sale (POS) system.

Serving & Clearing:

Serve food and beverages promptly and courteously to the correct person. Clear tables of used crockery, cutlery, and glassware and reset them for the next guest.

Cleanliness & Safety:

Follow all health, safety, hygiene, and grooming standards. Ensure cleanliness of work areas, dining areas, and equipment at all times.

POS & Payments:

Learn and use the POS system for order entry and processing payments (cash and credit card transactions).

Learning & Development:

Actively participate in on-the-job training sessions and shadow senior staff to understand workflow and service techniques.

Support:

Assist with inventory checks, stock replenishment, and general operational support as directed by supervisors.

Guest Cycle:

Detailed procedures for every stage of the guest experience, from warm greeting and seating to bidding farewell.

Grooming and Hygiene:

Strict personal presentation and food handling guidelines to comply with health regulations.

Sequence of Service:

The specific order in which tasks are performed, from presenting menus and taking orders to serving courses and presenting the bill.

Handling Complaints:

Step-by-step process for addressing guest issues effectively and professionally to ensure service recovery.

Allergies and Dietary Requirements:

Protocols for accurately recording and communicating guest allergies to the kitchen to ensure safety.

Opening/Closing Procedures:

Checklists for setting up the restaurant before service begins and cleaning/closing duties after the last guest leaves.
Point of Sale (POS) System TrainingTrainees must become proficient in using the restaurant's POS system for efficient and accurate service.

Order Entry:

Learning to navigate the menu interface, input orders correctly, make modifications, and apply special requests.

Billing & Payments:

Processing various payment methods (cash, credit cards, gift vouchers), splitting bills, and handling "comp" (complimentary) items.

Upselling Prompts:

Using POS features that might suggest beverage pairings or dessert options to maximize sales.

Reporting:

Understanding how to run basic daily sales reports and cash handling procedures, including cashing out at the end of a shift.
Job Type: Full-time

Pay: ₹20,836.66 - ₹30,373.76 per month

Work Location: In person

Expected Start Date: 30/12/2025