Restaurant Manager (Indian Restaurant)

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

Job summary

A leading Indian restaurant in Singapore seeks an experienced Restaurant Manager to oversee operations, bar management, and financial controls. The ideal candidate will have strong leadership skills, a minimum of 3–5 years of F&B management experience, and proficiency in POS systems. Responsibilities include ensuring high standards of service, managing staff, and driving profitability. This role offers competitive salary, performance-based bonuses, and opportunities for professional growth.

Benefits

Competitive salary package

Performance-based bonuses

Opportunities for career growth

Culturally diverse work environment

Qualifications

• Minimum 3–5 years of managerial experience in the F&B industry.
• Must possess a valid Food Hygiene Officer (FHO) certification.
• Proficient in English; additional languages are a plus.

Responsibilities

• Oversee all restaurant operations ensuring smooth daily functioning.
• Supervise the bar team and ensure high-quality beverage preparation.
• Manage daily cash close procedures and performance reports.
• Recruit, train, and supervise all staff in the restaurant.
• Ensure exceptional customer experiences through attentive service.

Skills

Leadership and team management

Proficient in POS systems

Excellent communication

Organizational skills

Education

Bachelor's degree in Hospitality Management

Tools

Microsoft Office (Excel/Word)

Job description

Restaurant Manager (Indian Restaurant) – SaffronSips PTE. LTD.

Location: D16 Upper East Coast, Bedok, Eastwood, Kew Drive, Singapore

Job Type: Full-time

Experience Required: 3–10 years in restaurant management, preferably in Indian or Asian cuisine restaurants

SaffronSips is seeking an experienced and dynamic Restaurant Manager to lead our North Indian dining and bar operations. The ideal candidate will be a hands‑on leader capable of managing daily floor operations, overseeing the bar and beverage program, and ensuring rigorous financial controls. You will drive profitability, maintain high service standards, and foster a positive work culture in compliance with Singapore’s F&B regulations.

Key Responsibilities

1. Day-to-Day Operations & Floor Management

• Operational Excellence: Oversee all restaurant operations, ensuring smooth day‑to‑day functioning from opening to closing.

• Standards Maintenance: Implement and maintain high standards of food quality, presentation, service, and cleanliness across the dining area and bar.

• Health & Safety: Ensure strict compliance with all relevant Singapore F&B regulations, SFA hygiene standards, and safety protocols.

• Problem Solving: Act as the primary point of contact during shifts to resolve operational issues quickly and effectively.

2. Bar & Beverage Management

• Bar Oversight: Supervise the bar team to ensure high‑quality preparation of cocktails, mocktails, and other beverages that complement our North Indian cuisine.

• Menu Development: Work with bartenders and management to curate and update the drink list, including seasonal specials and wine pairings.

• Stock Control: Oversee liquor inventory, monitor spillage/wastage, and ensure proper storage and handling of all beverage stock.

3. Financial Management & Cash Handling

• Daily Closing & Reporting: Perform daily cash close procedures, compile and email the Daily Sales Summary Report to management every night.

• Cash Management: Ensure accurate cash handling, manage the petty cash float, and oversee daily bank deposits.

• Financial Analysis: Monitor sales data, prepare weekly/monthly performance reports, and forecast future trends to aid decision‑making.

• Profitability: Manage budgets, control operational costs (COGS, labor), and identify areas for revenue improvement.

4. Staff Management & Leadership

• Recruitment & Training: Recruit, train, and supervise all staff, including servers, bartenders, hosts, and kitchen crew.

• Scheduling: Create efficient staff rosters to optimize labor costs while ensuring adequate coverage for peak hours.

• Performance: Conduct regular performance evaluations, provide constructive feedback, and handle disciplinary actions if necessary.

• Culture: Foster a positive, collaborative, and motivated work environment.

5. Customer Service & Experience

• Guest Satisfaction: Ensure exceptional customer experiences through warm, attentive, and high‑quality service.

• Guest Relations: Personally handle customer inquiries, feedback, and complaints effectively to turn negative experiences into positive ones.

• Loyalty: Implement strategies to enhance customer retention and build a loyal regular base.

6. Inventory, Menu & Supply Chain

• Menu Collaboration: Collaborate with the Head Chef to develop and update food menus based on popularity and food cost analysis.

• Procurement: Manage inventory for food and non‑food items; place orders with suppliers and negotiate best prices where possible.

• Waste Control: Implement effective inventory control measures (FIFO) to minimize waste and optimize stock levels.

7. Marketing & Promotion

• Strategy: Develop and implement marketing strategies to attract new customers and increase footfall.

• Online Presence: Manage the restaurant’s social media presence (IG/FB/Google Reviews) and protect the brand’s online reputation.

• Events: Plan and execute special events, festive promotions, and corporate bookings.

Requirements

• Experience: Minimum 3–5 years of managerial experience in the F&B industry; experience in Indian cuisine or establishments with a full bar is a plus.

• Certification: Must possess a valid Food Hygiene Officer (FHO) certification or relevant SFA certifications.

• Skills:

  • Strong leadership and team management abilities.
  • Proficient in POS systems and Microsoft Office (Excel/Word) for reporting.
  • Excellent communication and interpersonal skills.

• Availability: Willing to work split shifts, weekends, and public holidays as required by the business.

• Language: Proficiency in English is required; additional language skills are an asset.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.

• Relevant certifications in food safety and restaurant management.

• Previous experience working in Singapore’s F&B industry is highly advantageous.

We Offer

• Competitive salary package based on experience and qualifications.
• Performance‑based bonuses and incentives.
• Opportunities for career growth and professional development.
• A dynamic and culturally diverse work environment.

To apply, please submit your resume, a cover letter detailing your restaurant management experience, and references.

SaffronSips is an equal‑opportunity employer and values diversity in our workplace. We regret that only shortlisted candidates will be notified.