North Indian Curry and Tandoor Business Development Manager

BOMBAY GARDEN RESTAURANT PTE. LTD.; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A North Indian Curry and Tandoor Restaurant in Singapore seeks a Restaurant Manager to oversee daily operations, manage staff, and ensure high food quality standards. The ideal candidate will have a strong background in North Indian cuisine, excellent communication skills, and at least 5 years of experience in a similar role. Responsibilities include financial management, customer service, and leadership of kitchen and service teams. This role requires a commitment to maintaining compliance with health and safety regulations while providing an exceptional dining experience.

Qualifications

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

Responsibilities

• Manage day-to-day operations, including staff allocation and briefing team leaders.
• Monitor revenue and manage food and labor costs.
• Recruit, train, and supervise kitchen and service staff.
• Ensure a positive guest experience and handle complaints.
• Maintain high-quality food preparation and hygiene standards.
• Supervise kitchen operations and minimize waste.
• Assist with menu development and marketing efforts.

Skills

Culinary Expertise

Leadership

Communication

Financial Acumen

Operational Skills

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.