Yogi Hotels believes in hiring quality and providing a nurturing experience to them.

Current Openings

  • Hostess
  • Cashier
  • Sous Chef
  • Food & Beverage Manager

Work Location: Navi Mumbai
Meet and greet all Guests at the front of the Restaurant by ensuring the following:

  • Ensure the restaurant is ready to receive guests prior to opening and that both wait staff and tables are ready in line with opening standards
  • Ensure restaurant operating equipment is clean and in working order
  • Maintaining impeccable uniform and personal presentation standards in accordance with club policy
  • Welcoming Guests to the Restaurant, by using the Guest name
  • Inquiring if they have a reservation and noting it in the reservation book if they do
  • Creating a reservation for them with their dining preferences if they do not and noting it in the reservation book
  • Being attentive to guest requests
  • Escort Guests to their preferred table or reserved table and seat them according to restaurant standards
  • Take telephone bookings and document in the Reservation book according to restaurant standards
  • Train wait staff and bus staff in hostess standards
  • Be attentive to Guests and resolve their complaints where possible, reporting all incidents to your Supervisor
  • Maintain responsibility of cleanliness of hostess stations
  • Maintain responsibility of cleanliness of all menus and drink menus
  • Assist with beverage service
  • Assist with food service
  • Maintain detailed knowledge of menu, including daily specials
  • Ensure tables are cleared quietly and efficiently
  • Carry food and beverage trays in a safe manner to minimize breakages
  • Complete dockets accurately and clearly
  • Maintain current information

Work Location: Navi Mumbai

  • The Sous chef is responsible for planning and directing food preparation in a kitchen.
  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
  • Come up with new dishes which appeal to the clients, whenever required.
  • Establish the working schedule and organize the work in the kitchen so that everything works well.
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients' requirements.
  • Discover talented chefs and train them in order to reach the high standards of the location.
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
  • Maintain order and discipline in the kitchen during working hours.
  • Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen.
  • Developing a cross-marketing strategy in order to increase profit.
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

Work Location: Navi Mumbai

  • Control flow of cash into and out of the restaurant and prepares the daily deposits in a timely and accurate manner.
  • Handle petty cash payments.
  • Should have working knowledge of IDS Software.

Work Location: Navi Mumbai

  • The F& B manager will make appropriate suggestions to enhance sales and cut down pilferage and expenditure.
  • The manager will ensure that a proper stock of liquor is maintained on a daily basis and will verify it by means of spot check. He will ensure that the FLR is up to date and proper stock levels are maintained at all times.
  • Ensuring that Staff is trained appropriately and managing the same.
  • Training as per Brand Standards (GAP) and ensuring that standards are maintained at all times. This must cover both product and service. (Have a standard setup for Banquet and Room service).
  • The F&B Manager must ensure that he has met with the host / coordinator for every event personally and addressed the shortcomings immediately if any.
  • Would be responsible for the Food & Beverage operations wholly for the Outlets as well as the Banquets.

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