17 Sanitation Standards Jobs

As a key member of the team at BIAL, your primary responsibility is to define and implement a go-to-market strategy aimed at achieving profitability. You will play a crucial role in accelerating commercial revenue growth at the airport by developing and executing targeted F&B strategies. Your focus will be on ensuring the meticulous implementation of brand service standards and initiatives, exceeding benchmarks set by BIAL, and enhancing partner and employee engagement. In this role, you will work closely with partners to maximize departmental financial performance and revenue growth. You will be responsible for guiding partners to enhance business profitability, as well as architecting and delivering an end-to-end F&B business strategy in collaboration with partners to ensure consistent excellence across the F&B portfolio. Your principal accountabilities will include: - Developing strategies to capitalize on opportunities in the Global Retail/Travel Retail industry, understanding customer profiles, buying behavior, and market dynamics. - Leading the F&B team to identify areas of growth and continuous improvement strategies. - Conceptualizing and developing unique product lines and concepts with airport brand partners. - Ensuring culinary standards are met and compliance with global food handling and sanitation standards. - Encouraging mutual trust, respect, and cooperation among partners and team members. - Providing exceptional customer service and improving service through effective communication and coaching. - Collaborating with partners to develop commercial marketing offers and promotions. To excel in this role, you should have: - A Bachelor's Degree/MBA/PGDM in Marketing, Hospitality Management, Business Administration, Retail Management, Culinary Arts, Food Science, or a related field. - 15+ years of experience in F&B operations, food retail, or the hospitality industry. - Proven track record in developing and executing commercial strategies, preferably in F&B and retail environments. - Skills in strategic planning, product development, culinary standards, menu engineering, vendor management, airport/travel retail dynamics, budgeting, and financial forecasting. - Familiarity with sanitation, food safety regulations, customer behavior analysis, and marketing strategies. If you are passionate about driving revenue growth, exceeding benchmarks, and delivering exceptional customer service in the F&B industry, we invite you to join our team at BIAL and make a significant impact on our business success.,

You will be joining EasyBites, a renowned Indian QSR known for its crispy, halal fried chicken, burgers, and more. With over 40 outlets across various formats such as dine-in, cloud-kitchen, and mall setups, we take pride in using fresh ingredients, providing quick service, and offering warm hospitality that resonates with the local culture. Our team is driven by curiosity, craftsmanship, and the belief that good food has the power to bring people together. As a Manager at EasyBites, based in Bengaluru, your primary role will involve overseeing daily operations, ensuring top-notch food quality and customer service, creating staff schedules, and managing inventory. You will lead a team, conduct training sessions, enforce safety protocols, and promptly address any challenges that may arise during shifts to maintain the smooth functioning of the outlet. To excel in this role, you should possess strong leadership and team management abilities, have prior experience in the food and beverage industry, exhibit exceptional customer service and communication skills, demonstrate proficiency in inventory management and cost control, thrive in a fast-paced environment, and effectively handle stressful situations. Previous managerial experience in a QSR or a similar environment would be advantageous, along with a sound understanding of food safety and sanitation standards.,

The ideal candidate for the position of Restaurant Supervisor at Westin should have a high school diploma or GED along with 4 years of experience in the food and beverage industry or a related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major from an accredited university, along with 2 years of experience in the food and beverage industry, is also acceptable. In this role, you will be responsible for assisting in the daily supervision of restaurant operations, including Restaurants/Bars and Room Service if applicable. Your duties will involve menu planning, maintaining sanitation standards, and assisting servers and hosts during peak meal periods. It is crucial to strive for continuous improvement in guest and employee satisfaction by identifying training needs, implementing training plans, and ensuring performance expectations are met. As part of the management team, you will handle employee questions and concerns, monitor performance, provide feedback based on service behaviors, and supervise daily shift operations. You will also contribute to achieving departmental goals by communicating clear messages and ensuring compliance with restaurant policies, standards, and procedures. Exceptional customer service is a key aspect of this role, where you will interact with guests to gather feedback on product quality and service levels, supervise staffing levels to meet operational needs, and address guest problems and complaints promptly. Additionally, you will play a role in conducting human resource activities such as training initiatives, performance coaching, and counseling employees as needed. In the absence of the Restaurant Manager, you will be responsible for managing daily shift operations, ensuring all employees have necessary supplies and equipment, and monitoring alcohol beverage service compliance with local laws. Your dedication to providing excellent customer service, improving service performance, and recognizing good quality products and presentations will contribute to the overall success of the restaurant. At Westin, we value diversity and inclusion in the workplace, and we are committed to providing equal opportunities for all individuals. As a member of our team, you will have the opportunity to contribute to our brand mission of empowering guests to enhance their well-being and become the best version of themselves. If you are passionate, active, optimistic, and adventurous, we invite you to join us in creating exceptional experiences for our guests and fellow associates.,

The Indore Marriott Hotel is looking for a dedicated and experienced individual to join their team as a Full Time Management position in the Food and Beverage & Culinary department. As part of the team, you will be responsible for overseeing the daily operations of Restaurants/Bars and Room Service, ensuring the highest standards of service and sanitation are maintained at all times. Your main responsibilities will include supervising and managing employees, maintaining service and sanitation standards, and ensuring that guest satisfaction is always a top priority. You will be involved in menu planning, training staff, and maximizing the financial performance of the areas under your responsibility. To be considered for this role, you should have a high school diploma or GED with at least 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major, with 2 years of relevant experience, will also be considered. As a member of the Food and Beverage team, you will be expected to lead by example, demonstrate excellent customer service, and create a positive atmosphere for guest relations. You will also be responsible for managing and conducting human resource activities, providing guidance to subordinates, and ensuring that employees receive ongoing training to meet guest expectations. In addition to your core responsibilities, you will be expected to handle guest problems and complaints, assist servers and hosts during peak meal periods, and supervise daily shift operations in the absence of the Assistant Restaurant Manager. Your role will also involve providing information to supervisors, co-workers, and subordinates, analyzing information to solve problems, and recognizing good quality products and presentations. Marriott International is an equal opportunity employer that values diversity and inclusivity in the workplace. By joining the Marriott Hotels team, you will have the opportunity to be part of a global brand that is committed to delivering exceptional hospitality and service to guests around the world. If you are passionate about hospitality, customer service, and working in a supportive and inclusive environment, we invite you to explore a career with Marriott Hotels and JW Marriott.,

As a Restaurant Manager, you will be responsible for the daily operations of the restaurant, ensuring smooth functioning by managing staff scheduling, inventory control, and upholding quality and service standards. Your role will involve overseeing food preparation, presentation, and service to maintain consistency and deliver high-quality meals to guests. In this position, you will play a crucial role in recruiting, training, and supervising restaurant staff to create a positive and efficient work environment. Your excellent communication skills will be essential in handling guest inquiries, concerns, and complaints promptly and professionally, ensuring customer satisfaction. A key aspect of your role will be monitoring and managing the restaurant's financial performance, including budgeting and implementing cost control measures. Maintaining cleanliness and sanitation standards in compliance with health regulations will also be a key part of your responsibilities. You will need to ensure compliance with licensing laws and regulatory requirements while implementing and enforcing restaurant policies and procedures. Collaboration with the hotel's management team will be necessary to enhance guest satisfaction and overall hotel operations. To excel in this role, it is vital to stay updated on industry trends and implement best practices to improve restaurant performance continually. This full-time position requires a minimum of 5 years of total work experience and will be based on-site to deliver exceptional service to our guests.,

As the Outlet Manager at Hyatt Regency Bali, you will play a crucial role in overseeing the daily restaurant operations, menu planning, and maintaining high sanitation standards. Collaborating closely with the Food and Beverage Manager, you will work towards enhancing guest satisfaction and delivering immersive experiences rooted in the essence of Sanur village. Your responsibilities will include supervising the Outlet, ensuring seamless operations, and striving for continual improvement in service quality. With a minimum of 3 years of experience in luxury hotel operations as a Restaurant Manager, you will bring expertise in managing day-to-day activities, maintaining service and sanitation standards, and leading a team to deliver exceptional dining experiences. Your strong leadership skills, coupled with an outgoing personality and excellent communication abilities, will be instrumental in motivating your team to provide guests with memorable moments during their stay at Hyatt Regency Bali. Please note that this position is exclusively for Indonesian candidates who align with our values of Empathy, Integrity, Respect, Inclusion, Experimental, and Wellbeing.,

JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees" absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.,

As the Management at Jim Corbett Marriott Resort & Spa, your primary responsibility is to ensure the quality, consistency, and production of the restaurant kitchen. You will demonstrate your culinary talents by actively performing tasks, leading the staff, and overseeing all food-related functions. Your role involves coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. By working collaboratively with the team, you will strive to enhance guest and employee satisfaction while adhering to the operating budget. It is essential to maintain sanitation and food standards and focus on developing and training the team to drive desirable outcomes. To qualify for this position, you should possess a high school diploma or GED along with four years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, coupled with two years of relevant experience, is acceptable. Your core work activities will involve ensuring that culinary standards are met for the restaurant. This includes developing new ideas and applications, supervising kitchen operations, maintaining food preparation standards, managing food quantities, and communicating production needs effectively. You will also lead the kitchen team, coordinate activities, and ensure that employees are adequately trained and cross-trained to support daily operations. Moreover, you will be responsible for establishing and maintaining restaurant kitchen goals, achieving exceptional customer service, and managing human resource activities. This includes identifying developmental needs, training staff, managing employee performance, and handling guest relations effectively. Additionally, you will participate in various meetings, provide necessary information to stakeholders, and analyze results to solve problems efficiently. At Marriott International, we are committed to fostering a diverse and inclusive work environment. As part of our team, you will have the opportunity to contribute to the art of hospitality and deliver exceptional service to guests worldwide. By joining Marriott Hotels or JW Marriott, you will become part of a global brand that prioritizes the well-being and development of its associates. We invite you to explore a rewarding career with us and be a part of an extraordinary team dedicated to creating memorable experiences for our guests.,

Overview The Restaurant Manager plays a vital role in the success of our establishment. This position is responsible for overseeing the daily operations of the restaurant, ensuring that guests receive exceptional service and high-quality food in a welcoming environment. The Restaurant Manager will work closely with the kitchen and service staff to maintain standards, achieve customer satisfaction, and drive profitability. In addition, they will be involved in staff training, scheduling, inventory management, and financial reporting. The ideal candidate is a proactive leader with a passion for the hospitality industry, outstanding organizational skills, and the ability to motivate and inspire a team. By fostering a positive work culture and maintaining high operational standards, the Restaurant Manager is critical to building a loyal customer base, enhancing the restaurant's reputation, and delivering a profitable operation. Key Responsibilities Oversee daily restaurant operations and ensure compliance with health and safety regulations. Manage and train restaurant staff, ensuring high performance and job satisfaction. Monitor and maintain food quality and presentation standards. Develop and implement operational procedures and policies. Handle customer inquiries, comments, and complaints to enhance satisfaction. Assist with menu planning and food preparation as required. Ensure effective financial management, including budget preparation and tracking. Monitor inventory levels and order supplies as necessary. Implement marketing strategies to increase restaurant patronage. Conduct regular staff meetings to promote communication and team cohesion. Prepare reports on sales, inventory, and personnel performance. Identify areas for operational improvement and initiate corrective actions. Maintain a clean and inviting restaurant environment for guests. Stay updated on industry trends to remain competitive. Work with the ownership or upper management to develop financial goals. Required Qualifications Bachelor's degree in Hospitality Management or a related field. Proven experience as a Restaurant Manager or in a similar role. Strong knowledge of food safety and sanitation standards. Exceptional leadership and interpersonal skills. Ability to work flexible hours, including nights and weekends. Proficient in restaurant management software and POS systems. Excellent verbal and written communication skills. Strong problem-solving abilities and decision-making skills. Experience in budgeting and financial management. Ability to train and develop a diverse team. Customer-oriented mindset with a passion for service. Ability to handle stressful situations in a fast-paced environment. Strong organizational and time-management skills. Knowledge of marketing and promotion strategies. Current certification in food safety and handling. Familiarity with industry trends and competitive landscape. Skills: team building,time management,inventory control,problem solving,preparation,food safety and sanitation standards,food safety,operations,restaurant management software,marketing strategies,customer service,time-management,leadership,problem-solving,conflict resolution,communication skills,pos systems,interpersonal skills,budget management,financial management,budgeting,

Description We are seeking a dedicated and enthusiastic Steward to join our team in India. The ideal candidate will play a crucial role in maintaining the efficiency of our dining operations while providing excellent service to our guests. Responsibilities Assist in the smooth running of the dining room by ensuring cleanliness and organization. Serve food and beverages to guests in a timely and professional manner. Set up and clean dining areas before and after service. Assist in inventory management and stock control for kitchen supplies. Collaborate with kitchen staff to ensure guest satisfaction with meals. Skills and Qualifications 1-2 years of experience in a similar role or in the hospitality industry. Strong communication and interpersonal skills. Ability to work in a fast-paced environment. Knowledge of food safety and sanitation standards. Basic understanding of various cuisines and menu items. Excellent customer service skills.

Responsible for preparing and cooking food in accordance with recipes, quality and presentation standards, and health and safety regulations. Supports the culinary team by preparing ingredients, maintaining cleanliness, and ensuring efficient operation of kitchen stations. Contributes to delivering a high-quality dining experience by maintaining food quality, safety, and team collaboration. Key Responsibilities Food Preparation & Cooking Prepare ingredients for cooking, including portioning, chopping, washing, peeling, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients accurately. Prepare and cook food items according to recipes, quality standards, and preparation checklists. Prepare cold foods and assist in plating dishes. Test food to ensure it is cooked to the proper temperature and quality. Equipment Operation & Station Management Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers. Set up and break down workstations before and after shifts. Serve food in proper portions and on proper receptacles. Monitor appliance and food temperatures for accuracy and safety compliance. Sanitation & Cleanliness Wash and disinfect kitchen areas, tables, tools, knives, and equipment. Maintain a clean and organized kitchen environment in line with sanitation and safety standards. Safety & Compliance Follow all safety and security procedures; report maintenance needs, accidents, injuries, and unsafe conditions to the manager. Complete required safety training and certifications. Adhere to uniform, grooming, and appearance standards. Protect company assets and maintain the confidentiality of proprietary information. Teamwork & Communication Communicate clearly and professionally with team members. Build and maintain positive working relationships. Support team goals and listen and respond to concerns of coworkers. Uphold quality expectations and kitchen standards at all times. Physical Requirements Ability to stand, walk, or sit for extended periods or entire shifts. Able to reach overhead and below the knees, bend, twist, pull, and stoop as needed. Preferred Qualifications Education: High school diploma or G.E.D. equivalent. Experience: At least 1 year of related work experience in a professional kitchen setting. Supervisory Experience: None required. License/Certification: Not required.

Supervise and manage all day-to-day food and beverage operations, ensuring smooth service across restaurant, bar/lounge, and room service areas. Understand team member roles well enough to step in and perform duties during staff absences. Maintain service and sanitation standards in compliance with company policies and health regulations. Review staffing levels and adjust as needed to balance guest service, operational efficiency, and cost control. Lead and motivate the food and beverage team using strong interpersonal and communication skills. Promote teamwork and build a respectful, cooperative environment through consistent role modeling. Coach and mentor employees by identifying development needs and providing support for growth. Set and prioritize departmental goals and manage workflows effectively to meet operational objectives. Ensure employee productivity by providing leadership, clear direction, and hands-on management. Train team members on food and beverage policies and enforce operational procedures through supervision and follow-up. Ensure full compliance with all local, state, and federal laws and food and beverage regulations. Uphold integrity, professionalism, and financial responsibility in all decision-making processes.

Supervise and manage all day-to-day food and beverage operations, ensuring smooth service across restaurant, bar/lounge, and room service areas. Understand team member roles well enough to step in and perform duties during staff absences. Maintain service and sanitation standards in compliance with company policies and health regulations. Review staffing levels and adjust as needed to balance guest service, operational efficiency, and cost control. Lead and motivate the food and beverage team using strong interpersonal and communication skills. Promote teamwork and build a respectful, cooperative environment through consistent role modeling. Coach and mentor employees by identifying development needs and providing support for growth. Set and prioritize departmental goals and manage workflows effectively to meet operational objectives. Ensure employee productivity by providing leadership, clear direction, and hands-on management. Train team members on food and beverage policies and enforce operational procedures through supervision and follow-up. Ensure full compliance with all local, state, and federal laws and food and beverage regulations. Uphold integrity, professionalism, and financial responsibility in all decision-making processes.

Supervise and manage all day-to-day food and beverage operations, ensuring smooth service across restaurant, bar/lounge, and room service areas. Understand team member roles well enough to step in and perform duties during staff absences. Maintain service and sanitation standards in compliance with company policies and health regulations. Review staffing levels and adjust as needed to balance guest service, operational efficiency, and cost control. Lead and motivate the food and beverage team using strong interpersonal and communication skills. Promote teamwork and build a respectful, cooperative environment through consistent role modeling. Coach and mentor employees by identifying development needs and providing support for growth. Set and prioritize departmental goals and manage workflows effectively to meet operational objectives. Ensure employee productivity by providing leadership, clear direction, and hands-on management. Train team members on food and beverage policies and enforce operational procedures through supervision and follow-up. Ensure full compliance with all local, state, and federal laws and food and beverage regulations. Uphold integrity, professionalism, and financial responsibility in all decision-making processes.

We are seeking a dedicated Hotel Cleanliness Expert to join our team in India. This role is essential in ensuring that our hotel maintains the highest standards of cleanliness and hygiene for our guests. The ideal candidate will have a strong background in housekeeping within the hospitality sector and be passionate about creating a welcoming and spotless environment. Maintain high standards of cleanliness throughout the hotel premises including guest rooms, public areas, and back-of-house areas. Inspect rooms and public areas to ensure they meet cleanliness and maintenance standards. Report any maintenance issues or safety hazards to the appropriate departments. Train and supervise housekeeping staff to ensure adherence to cleanliness protocols. Assist in developing and implementing cleaning schedules and procedures. Ensure compliance with health and safety regulations. Provide excellent customer service and respond to guest inquiries or requests regarding cleanliness. 2-6 years of experience in hotel housekeeping or a similar role. Strong knowledge of cleaning techniques, products, and equipment. Attention to detail and a commitment to high standards of cleanliness. Excellent communication and interpersonal skills. Ability to work independently and as part of a team. Good organizational and time management skills. Familiarity with health and safety regulations in the hospitality industry.

We are seeking a dedicated Hotel Cleanliness Expert to join our team in India. This role is essential in ensuring that our hotel maintains the highest standards of cleanliness and hygiene for our guests. The ideal candidate will have a strong background in housekeeping within the hospitality sector and be passionate about creating a welcoming and spotless environment. Maintain high standards of cleanliness throughout the hotel premises including guest rooms, public areas, and back-of-house areas. Inspect rooms and public areas to ensure they meet cleanliness and maintenance standards. Report any maintenance issues or safety hazards to the appropriate departments. Train and supervise housekeeping staff to ensure adherence to cleanliness protocols. Assist in developing and implementing cleaning schedules and procedures. Ensure compliance with health and safety regulations. Provide excellent customer service and respond to guest inquiries or requests regarding cleanliness. 2-6 years of experience in hotel housekeeping or a similar role. Strong knowledge of cleaning techniques, products, and equipment. Attention to detail and a commitment to high standards of cleanliness. Excellent communication and interpersonal skills. Ability to work independently and as part of a team. Good organizational and time management skills. Familiarity with health and safety regulations in the hospitality industry.

Description We are seeking a skilled Juice Maker to join our team. The ideal candidate will be responsible for creating fresh and healthy juices using a variety of fruits and vegetables, ensuring high-quality standards while providing excellent customer service. Responsibilities Prepare a variety of fresh juices using fruits and vegetables according to customer preferences. Maintain cleanliness and hygiene of the juice bar and equipment. Assist in inventory management and ensure the availability of fresh ingredients. Provide excellent customer service by engaging with customers and answering their queries. Follow health and safety regulations to ensure the quality of products. Skills and Qualifications 1-2 years of experience in a similar role preferred. Knowledge of different types of fruits and vegetables and their nutritional benefits. Ability to operate juicing equipment and maintain it properly. Excellent communication and customer service skills. Basic math skills for handling cash and processing transactions.