North Indian Curry and Tandoor Restaurant Business Development Manager

BROSS ENTERTAINMENT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading food service provider in Singapore seeks a Business Development Manager to oversee operations, ensure food quality, and enhance customer service. The ideal candidate has at least 4 years of experience in restaurant management, a strong knowledge of Indian cuisine, and excels in customer service. Must be willing to work long hours, including weekends and holidays.

Qualifications

• Must have a minimum ‘A’ Level or Higher School Education. Higher qualification preferred.
• Must have at least 4 years’ experience in Restaurant Management field.
• Capable of managing and executing business development operations.

Responsibilities

• Fully responsible for business development operations for the food business.
• Monitor competitors by gathering marketplace information.
• Responsible for quality control of kitchen food production operations.

Skills

Knowledge in Indian Food Items

Customer Service Excellence

Hygiene Monitoring

Food Quality Control

Education

'A' Level or Higher School Education

Job description

Roles & Responsibilities

1. Fully responsible for the business development operations for the food business.

2. Find new potential markets for further expansion of business.

3. Monitor competitors by gathering current marketplace information on pricing, products, new products and merchandising techniques

4. Getting customers exact requirement and fulfil their expectation. Continuously upgrade quality of customer service. Always have a smiling face with good intension at heart to help customers and clients to improve business.

5. Responsible for planning and control food production operations for shop sales and catering functions.

6. Responsible for the Quality control of South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

7. Responsible for the Quality control of Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

8. Responsible to inspect taste, quality and hygiene of the food produced.

9. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

10. Must ensure cooks chefs follow the correct recipe methods of our restaurant.

11. Monitor and responsible for the Hygiene system maintained at the kitchen.

12. Coordinate in menu planning.

13. Weekly 6 days needs to work from Shop opening to Shop closing(8 am to 8 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

Requirements

1. Must have a minimum ‘A’ Level or Higher School Education. Higher qualification preferred.

2. Must have at least 4 years’ experience in Restaurant Management field. Must have a clear knowledge in Indian Food Items.

3. Capable to manage and execute the business development operations for the food business

4. Capable to monitor competitors by gathering current marketplace information on pricing, products, new products and merchandising techniques.

5. Capable to get customers exact requirement and fulfil their expectation and Continuously upgrade quality of customer service. Must have a smiling face with good intension at heart to help customers and clients to improve business.

6. Capable for planning and control food production operations for shop sales and catering functions.

7. Capable for the Quality control of South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

8. Capable for the Quality control of Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

9. Capable to inspect taste, quality and hygiene of the food produced.

10. Capable for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

11. Capable ensure cooks chefs follow the correct recipe methods of our restaurant.

12. Capable Monitor and responsible for the Hygiene system maintained at the kitchen.

13. Capable to manage and Coordinate in menu planning.

14. Must work Weekly 6 days needs to work from Shop opening to Shop closing(8 am to 8 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)