North And South Indian Restaurant F&B Manager

bross entertainment pte. ltd.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

bross entertainment pte. ltd. is seeking a North/Tandoori/South Indian F&B Manager in Singapore to oversee daily operations, kitchen production (Tandoor, curries, dosas), and staff management.

The role focuses on maintaining authentic quality, high safety standards, and profitability across both North and South Indian offerings. Responsibilities include directing daily operations, ensuring consistency in taste and presentation, managing inventory and costs, and enforcing hygiene and safety

Qualifications

• Experience in both North Indian and South Indian restaurant operations.
• Proficiency in traditional techniques including Tandoor cooking.
• Strong operational management and people leadership skills.

Responsibilities

• Directs daily restaurant operations including kitchen and front-of-house during high-volume periods.
• Ensures consistency in taste, portion control, and presentation for North Indian and South Indian dishes.
• Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Recruits, trains, and schedules kitchen and service staff to maintain high service standards.
• Ensures strict compliance with hygiene and safety standards (Singapore Food Agency regulations).

Skills

Tandoor cooking

Kitchen operations

Staff management

Cost control

Hygiene standards

Job description

Job Description

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management:Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight:Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control:Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management:Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards:Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience:1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills:Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility:Willingness to work weekends, public holidays, and split shifts.