North Indian Curry and Tandoor Business Development Manager

BOMBAY GARDEN RESTAURANT PTE. LTD.; Pasir Panjang; On-site; MYR 100,000 - 150,000; Full time

Job summary

A North Indian Curry and Tandoor Restaurant is seeking a Restaurant Manager to oversee daily operations in Pasir Panjang, Negeri Sembilan. The role involves staff management, financial oversight, and ensuring high food quality standards. Applicants should have at least 5 years of experience in North Indian cuisine, strong leadership and communication skills, and a passion for customer service. This position offers competitive compensation and a dynamic work environment.

Qualifications

• Minimum of 5 years of relevant experience in a North Indian specialty restaurant.
• Bilingual in English and at least one Indian dialect.
• Strong operational skills in cost control and efficiency.

Responsibilities

• Manage day-to-day operations, including staff allocation and shift management.
• Monitor revenue and manage food and labor costs.
• Recruit, train, and supervise kitchen and service staff.
• Ensure a positive guest experience and handle complaints.

Skills

Advanced knowledge of North Indian cuisine

Excellent interpersonal and communication skills

Proven ability to lead and motivate a team

Strong skills in inventory management

Experience in budgeting and cost control

Job description

Roles & Responsibilities

A North Indian Curry and Tandoor Restaurant Manager oversees daily operations, from staff management, inventory control, and financial performance to guest satisfaction and maintaining high food quality standards. Key responsibilities include overseeing kitchen and service staff, managing food and beverage costs, ensuring compliance with health and safety regulations, handling reservations and guest complaints, and promoting a positive dining experience. The role requires a strong background in North Indian cuisine, excellent communication skills, and leadership abilities.

Key Responsibilities

• Restaurant Operations:Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.
• Financial Management:Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.
• Staff Management:Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.
• Customer Service:Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.
• Food & Beverage Standards:Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.
• Kitchen Oversight:Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.
• Menu & Marketing:Assist with menu development, handle special event queries, and contribute to marketing efforts.

Required Skills & Experience

• Culinary Expertise: Advanced knowledge of North Indian cuisine, including curries and tandoor cooking.
• Leadership: Proven ability to lead, train, and motivate a team.
• Communication: Excellent interpersonal and communication skills, including bilingualism in English and at least one Indian dialect.
• Financial Acumen: Experience in budgeting, cost control, and financial reporting.
• Operational Skills: Strong skills in inventory management, cost control, and operational efficiency.
• Experience: Minimum of 5 years of relevant experience in a North Indian specialty restaurant.