F&B Manager For Kanchipuram Cafe

Borr Drilling; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant in Little India, Singapore is seeking an experienced F&B Manager to oversee operations. The role requires expertise in vegetarian or vegan dining, strong leadership abilities, and management skills for a team-oriented environment. Responsibilities include managing daily operations, inventory control, and ensuring high levels of customer satisfaction. A diploma or degree in Hotel/F&B Management is essential, along with significant experience in the industry.

Benefits

Competitive salary based on experience

Performance-based incentives

Staff meals provided

Leave entitlements

Qualifications

• Minimum 7 years of experience in vegetarian/vegan F&B establishments.
• Strong leadership and team-building capabilities.
• Proficient in staff performance and customer service.

Responsibilities

• Oversee daily restaurant operations and manage inventory.
• Lead and supervise kitchen staff and ensure food safety standards.
• Handle catering orders and ensure proper pricing strategies.

Skills

Leadership

Customer Service

Inventory Management

Catering Management

Education

Diploma or Degree in Hotel/F&B Management

Tools

POS systems

Inventory Software

Spreadsheets

Job description

Location:

Kanchipuram Cafe, Little India, Singapore

About Us:

Kanchipuram Cafe is a pure vegetarian Sattvic restaurant inspired by the timeless traditions of South India. Our food is rooted in wholesomeness, purity, and cultural authenticity, served in a modern yet spiritually warm setting near Little India, Singapore.

Job Summary:

We are seeking an experienced and driven F&B Manager to lead operations at Kanchipuram Cafe. The ideal candidate must have deep experience in vegetarian or vegan dining, a hotel management qualification from Singapore, and strong catering and pricing strategy skills. This individual will lead front- and back-of-house operations, manage inventory and staff, and ensure superior customer service.

Key Responsibilities:

Oversee daily operations of the restaurant, including opening/closing procedures.

Lead and supervise cooks, service staff, and kitchen operations.

Manage restaurant inventory, procurement, and supplier relationships.

Ensure accurate food cost controls and waste management practices.

Handle catering orders and coordinate logistics with the kitchen and clients.

Ensure competitive and profitable pricing strategies for both dine-in and catering menus.

Maintain top-tier hygiene and food safety standards (SFA compliant).

Engage with customers to build relationships and resolve feedback.

Deliver consistently high levels of customer satisfaction.

Schedule, train, and evaluate staff performance.

Maintain proper documentation and reporting of sales and expenses.

Prerequisites & Qualifications:

Minimum 7 years of experience as a manager in vegetarian/vegan F&B establishments in Singapore.

Prior experience handling catering orders and pricing strategies in the F&B space.

Diploma or Degree in Hotel/F&B Management from a recognized institution in Singapore.

Strong leadership and team-building capabilities.

Proficient in managing staff performance, kitchen coordination, and customer service.

Tech-savvy with POS systems, inventory software, and spreadsheets.

Excellent communication skills in English and local languages.

Deep understanding of South Indian vegetarian cuisine and cultural nuances is a plus.

Working Hours:

6-day work week including weekends and public holidays. Flexibility to work shifts and during major catering events is required.

Compensation & Benefits:

Competitive salary based on experience and skills.

Incentives based on performance.

Staff meals provided.

Leave entitlements and other benefits as per company policy.