Key Responsibilities --------------------- Service & Guest Experience: Welcoming guests, presenting menus, taking orders, serving items, and managing the full dining sequence. Cleaning & Sanitization: Cleaning, clearing, and resetting tables; sanitizing tableware, dishes, and cutlery; and maintaining clean, organized dining/kitchen areas. Operational Support: Setting up and breaking down banquets or dining areas, and assisting with restocking service stations. Stock Management: Monitoring inventory levels and reporting shortages to management. Compliance: Following all safety, hygiene, and health regulations. Required Skills & Qualifications ------------------------------ Experience: Previous experience in a restaurant or as a steward is often preferred. Skills: Strong communication, customer service focus, and attention to detail. Physical Ability: Ability to work in a fast-paced environment and handle physical tasks, such as lifting or standing for long periods. Flexibility: Willingness to work varied shifts, including weekends and holidays. Minimum 10th standard pass or a craft course in Hotel Management/Food & Beverage