Job Description

More information about HRC International here.

Pataaka is an elevated Indian dining concept set to open in Midtown Atlanta, bringing a refined and contemporary approach to traditional Indian cuisine. Located in one of the city’s most vibrant and culturally dynamic neighborhoods, 

Drawing inspiration from the richness and diversity of Indian culinary traditions, the restaurant will feature a thoughtfully curated menu that highlights regional specialties, vibrant spices, and innovative techniques. The space itself is expected to reflect a sleek, modern aesthetic, creating an immersive environment that complements both the cuisine and the overall guest experience.

Training plan:

• Orientation (0,5 month): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
• Host (3,5 months): You will learn responsibilities of the restaurant host as they will gain a deep understanding of the restaurant business levels, managing the flow the restaurant guests. The participant will have to learn how and where to seat guests, in accordance with business flow, to set the serving team up for success. Additional skills that will be learnt include phone etiquette and managing the restaurant reservation system.
• Server (6 months): You will begin this phase by learning the restaurant’s service standards, menu knowledge, and point-of-sale system. Initial training will focus on understanding proper service sequence, table setup, and effective guest interaction techniques. As training progresses, increasing responsibility will be taken on for managing a section, including greeting guests, taking orders, delivering food and beverages, and ensuring overall guest satisfaction. Skills will be developed in upselling, course timing, and coordination with kitchen and bar teams to support efficient service flow. Additional exposure will include handling guest inquiries, supporting basic service recovery, and maintaining service standards during high-volume periods. By the end of the rotation, confidence in full-service execution, strong communication skills, and the ability to contribute to a consistent, high-quality dining experience will be demonstrated.
• Restaurant Supervisor (2 months): You will learn American service standards; point-of-sale computer system; coordinate day-to-day operation of restaurant; assist in daily pre-shift meetings; support and assist staff; assist in providing training, coach, and/or mentor employees; learn upselling techniques; sidework assignment and control; ordering procedures for supplies; food and beverage cost control strategies; creation of daily, weekly and monthly forecasts; labor cost control; staffing and scheduling procedures; revenue reporting; employee gratuity distribution; payroll procedures and adjustments; opening and closing duties of restaurant manager.

Job Requirements

• You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry

Skills