Restaurant Captain

MUFIZ SPICE RESTAURANT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A local restaurant in Singapore is seeking a Restaurant Manager to lead and manage sales, service, and kitchen operations. This role involves achieving profitability and ensuring high-quality food production and customer satisfaction. Candidates should be proficient in English, with knowledge of Malay and Tamil preferred. Responsibilities include managing operations, preparing sales reports, and maintaining hygiene standards. Join us to drive our success in delivering a diverse menu that includes Indian, Malay, and Western dishes.

Qualifications

• Proficiency in English is required to communicate effectively with customers and team members.
• Knowledge of Malay and Tamil languages supports communication with a diverse customer base.

Responsibilities

• Manage restaurant sales and service operations to achieve revenue targets.
• Prepare daily sales revenue reports for management decisions.
• Handle cash transactions and customer interactions with professionalism.
• Maximize profitability through effective cost control in kitchen operations.
• Ensure compliance with cleanliness and hygiene standards.
• Develop creative menu plans based on customer preferences.

Skills

Proficiency in English

Knowledge of Malay

Knowledge of Tamil

Job description

Company Overview / Employee Value Proposition

Mufiz Spice Restaurant is specialized in Indian Malay, local and western Food. We serve fresh food in very hygienic way. Our main dishes are Briyani, Prata, Thosai and Goreng Items.

Job Summary

Lead and manage the restaurant’s sales, service, and kitchen operations to drive profitability and ensure high-quality food production and customer satisfaction.

Responsibilities

• Manage restaurant sales and service operations to achieve revenue and customer service targets
• Prepare and deliver daily sales revenue reports to management for informed decision-making
• Collect and securely deposit all shift sales cash into the company account with accuracy
• Handle cash transactions and customer interactions with care and professionalism
• Maximize food and beverage department profitability through effective cost control and waste minimization
• Oversee daily kitchen operations including food production, preparation, and presentation to maintain quality standards
• Implement and monitor food cost management practices to minimize wastage and optimize resources
• Ensure compliance with cleanliness, sanitation, and hygiene standards across all food production areas
• Develop and update creative menu plans to meet customer preferences and seasonal availability
• Manage procurement, purchasing, and inventory planning to maintain adequate stock levels and reduce shortages
• Plan staffing schedules and prepare backup plans to ensure smooth operations during emergencies
• Apply prior experience to prepare a diverse menu including Indian, Malay, Chinese, vegetarian, non-vegetarian, snacks, soups, sweets, tandoori items, pickles, and salads as listed

Required competencies and certifications

• Proficiency in English is required to communicate effectively with customers and team members

Preferred competencies and qualifications

• Knowledge of Malay and Tamil languages to support communication with diverse customer base and staff

Menu Experience

I. Break/Any timers

• Prata (All types)
• Dosa (All Types)
• Idly
• Poori & masala Aloo
• Pongal
• Chapathi
• Upma
• Kichadi
• Egg (All Types)
• Sambar

- Goreng: All types of goreng preparations

• All types of goreng preparations

- Different Types of Chutney’s

• Tomato
• Coconut
• Onion
• Green Chutney

- Different Types of Masalas

• Channa
• Green Peas
• Black Eye Beans

- Different Types of Kuruma’s

• Mix Vege

II. Vegetarians

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Kara Kozhambu
• Puzhi Kozhambu
• Vathal Kozhambu
• Dahi Curry
• Different Types of Rasam’s (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyal’s (Cabbage, Beetroot, Carrot, Beans, Ladies Finger, Potato)
• Different Types of Veg (Pumpkins, Snack Guard, Spinach, Kadai veg, Chettinadu Masala, Avial)
• Different types of Variety Rice’s (Tomato, Lemon, Tamarind, Coriander, Sambar Rice, Curd Rice, Ghee Rice)

III. Chinese Varieties

• Fried Rice
• Noodles

IV. Non-Vegetarians

• Fish: Fish Curry, Fish Fry, Tawa Fish, Kerala Fish Curry, Fish Kozhambu (Tamil Nādu)
• Chicken: Chicken Curry, Chicken Fry, Butter Chicken Masala, Chicken Loly pop, Chicken Chettinadu, Peper Chicken, Kadai Chicken, Garlic Chicken, Chicken Kuruma, Palak Chicken, Chicken Dry
• Mutton: Mutton Masala, Pepper Mutton, Mutton Curry, Mutton Kuruma, Mutton Kadai
• Sea Foods: Prawns Masala, Prawns Fry, Crab Masala, Crab curry, Dry Fish Curry
• Chinese: Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles

V. Briyani

• Veg Biriyani
• Chicken Biriyani
• Chicken Fry Biriyani
• Hyderabad Biriyani
• Mutton Biriyani
• Fish Biriyani
• Prawn Biriyani

VI. Pulao

• Veg Pulao
• Gr.Peas Pulao
• Mushroom Pulao
• Kashmiri Pulao

VII. Snacks

• Samosa
• Cutlet
• Channa Pattura
• Types of VadaI
• Types of Pakkoda
• Bonda
• Bhajji

VIII. Soup

• Tomato Soup
• Veg Clear Soup
• Cream of Veg Soup
• Chicken Clear Soup
• Cream of Chicken Soup
• Sweet Corn Chick Soup
• Sweet Corn Veg Soup
• Egg Soup
• Mushroom Soup
• Spinach soup
• Mulaguthani Soup

IX. Sweets

• Laddu
• Gulab Jamun
• Kesari
• Sweet Pongal
• Banana Pongal
• Paal Payasam
• Mysore Pak or Rava Laddoo
• Rava Kesari Recipe
• Kaju Mysore Pak
• Carrot and Cashew Payasam
• Chana Dal and Coconut Laddu
• Coconut Milk and Rose Custard
• Rice Kheer

X. Tandoori

• Types of Naans
• Roti
• Tandoori Chicken
• Chicken Kabab
• Veg Kabab
• Chicken Tikka
• Paneer Tikka

XI. Pickles

• Garlic
• Mix Veg
• Ginger
• Lemon
• Tomato
• Mango

XII. Salads

• All Types of Salads