Restaurant Manager

THE BANANA LEAF APOLO PTE. LTD.; Singapore; Sur place; SGD 40 000 - 70 000; Plein temps

Résumé du poste

THE BANANA LEAF APOLO PTE. LTD. is seeking an experienced restaurant operations leader to guide daily service, uphold authentic Indian hospitality, and drive excellence across front-of-house and kitchen coordination.

You will manage staff, ensure compliance with safety and labor regulations, optimize costs, and enhance guest satisfaction through quality control and market-driven initiatives. This role requires strong communication in English and Tamil and a proven leadership track.

Qualifications

• Minimum 5 years of leadership experience in F&B operations.
• Strong proficiency in POS systems and Microsoft Excel for reporting.
• Excellent communication in English and Tamil; additional Indian languages advantageous.
• Flexibility to work weekends and public holidays.
• Food Safety Level 3 certification is a plus.

Responsabilités

• Oversee daily restaurant operations to uphold a premium brand image.
• Coordinate kitchen and service teams to ensure smooth food flow during peak hours.
• Manage staff scheduling in compliance with Singapore MOM regulations.
• Lead and coach a diverse team on menu knowledge, spice profiles, and dietary requirements.
• Address guest feedback to maintain high ratings on platforms.
• Control costs and optimize waste and labor where possible.
• Oversee integration with delivery platforms such as GrabFood and FoodPanda.

Connaissances

Leadership

POS systems

Microsoft Excel

English

Tamil

Communication

Description du poste

Company Overview

Since 1974, THE BANANA LEAF APOLO has been a popular choice for local and international guests, serving authentic South and North Indian dishes with a focus on quality and heritage hospitality.

Job Summary

Lead daily restaurant operations to deliver authentic Indian dining experiences. Manage staff, ensure compliance with food safety and labor regulations, optimize costs, and enhance customer satisfaction through quality control and innovative market integration.

Responsibilities

• Oversee daily restaurant operations to maintain a premium brand image reflecting authentic Indian hospitality
• Coordinate kitchen (Tandoor, Curry, Pantry) and service teams to ensure smooth food flow during peak hours
• Manage staff scheduling in compliance with Singapore Ministry of Manpower regulations
• Lead and coach a diverse team on Indian menu knowledge, including spice profiles, regional dishes, and dietary requirements such as Halal, Jain, and Vegan
• Conduct staff performance evaluations and foster a high-retention work environment
• Address guest feedback professionally to maintain high ratings on platforms like Google and TripAdvisor
• Enforce Singapore Food Agency food safety and hygiene standards, managing the Points demerit system
• Monitor Cost of Goods Sold by controlling inventory of high-value items like saffron, nuts, and imported spices
• Analyze sales trends to develop promotional menus for occasions such as Deepavali, Holi, and National Day
• Implement waste-reduction strategies and optimize labor costs without compromising service quality
• Oversee integration with local delivery platforms including GrabFood, FoodPanda, and Deliveroo
• Research and propose innovative process improvements to address manpower challenges, such as QR ordering systems

Preferred competencies and qualifications

• Minimum 5 years of leadership experience in F&B operations, preferably in Indian fine-dining or high-volume casual settings
• Strong proficiency in POS systems and Microsoft Excel for operational reporting
• Excellent communication skills in English and Tamil to facilitate kitchen coordination; fluency in other Indian languages is advantageous
• Flexibility to work weekends and Public Holidays during peak periods
• Valid Food Safety Level 3 (formerly Food Hygiene Officer) certification is a plus