RESTAURANT MANAGER

NM RECRUITMENT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading recruitment agency in Singapore seeks an experienced Restaurant Operations Manager. The ideal candidate will manage daily operations, financial oversight, staff management, and ensure excellent customer service in a North Indian specialty restaurant. Candidate should possess strong culinary expertise in Indian cuisine, leadership skills, and communication abilities in English and at least one Indian dialect. This role requires a minimum of 5 years of relevant experience.

Qualifications

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

Responsibilities

• Manage day-to-day restaurant operations including shifts and staff allocation.
• Monitor revenue and manage food and labor costs.
• Recruit, train, and supervise kitchen and service staff.
• Ensure a positive guest experience and resolve customer complaints.
• Maintain high-quality food preparation and safety standards.
• Supervise kitchen operations and control food preparation techniques.
• Assist with menu development and marketing efforts.

Skills

Culinary expertise

Leadership

Communication

Financial acumen

Operational skills

Job description

Restaurant Operations

• Restaurant Operations: Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.

Financial Management

• Financial Management: Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.

Staff Management

• Staff Management: Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.

Customer Service

• Customer Service: Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.

Food & Beverage Standards

• Food & Beverage Standards: Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.

Kitchen Oversight

• Kitchen Oversight: Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.

Menu & Marketing

• Menu & Marketing: Assist with menu development, handle special event queries, and contribute to marketing efforts.

Qualifications

• 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 Indian specialty restaurant