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Restaurant Manager - North Indian Cuisine
KHANSAMA TANDOORI RESTAURANT
Singapore
On-site
SGD 60,000 - 80,000
Yesterday
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Senior/Project Managers (Electrical Engineering)
TAHLIA WATERS HR CONSULTING LLP
Singapore
On-site
SGD 80,000 - 100,000
Yesterday
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Account Executive
COBO SINGAPORE PTE. LTD.
Singapore
On-site
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RESEARCH AND DEVELOPMENT CHEF
SREE CATERING & RESTAURANT PTE. LTD.
Singapore
On-site
SGD 50,000 - 70,000
Yesterday
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Singapore
On-site
SGD 45,000 - 65,000
Yesterday
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Restaurant Manager - North Indian Cuisine
KHANSAMA TANDOORI RESTAURANT
Singapore
On-site
SGD 60,000 - 80,000
Full time
Yesterday
Be an early applicant
Job summary
A North Indian specialty restaurant in Singapore seeks a Restaurant Manager to oversee operations, manage staff, and ensure guest satisfaction. The ideal candidate has a Bachelor's degree in hotel/hospitality management and at least 5 years of experience in a similar role. Responsibilities include managing restaurant areas, preparing reports, and handling guest complaints. Candidates must be bilingual in English and one Indian dialect and possess relevant driving licenses. A commitment to long hours and weekend work is necessary.
Qualifications
- Minimum 5 years’ experience in a North Indian specialty Restaurant.
- Must possess a Class3/3A and Class 2B driving license.
- Must be physically fit and work in rotation shifts.
Responsibilities
- Oversee and manage all areas of the restaurant.
- Ensure positive guest service in all areas.
- Prepare reports on sales and inventory.
Skills
Bilingual in English and one Indian dialect
Advanced knowledge of North Indian Cuisine
Excellent interpersonal skills
Intermediate IT skills (MS Word, Excel, Power Point)
Strong business acumen
Education
Bachelor’s degree in hotel/hospitality management
Tools
MS Word
MS Excel
MS Power Point
Job description
Responsibilities
- Oversee and manage all areas of the restaurant and take necessary actions.
- Reporting to general manager
- Allocating shifts and stations. Making duty rooster.
- Briefing the senior captains, production department (head chef / Senior Chef)
- Making and sending out purchase orders. Checking the suppliers’ invoices.
- Meeting restaurant’s financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.
- Controlling costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation.
- Maintain safe, secure and healthy environment by establishing and enforcing sanitation standards, pest control, servicing equipment’s and procedures complying with legal regulations e.g. fire extinguishers.
- Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
- Maintaining ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
- Ensuring positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Investigate and resolve complaints concerning food quality and service standards.
- Preparing reports on sale, inventory, purchases
- Supervising other department such as production (kitchen), housekeeping, maintenance, sales & marketing,
- Handling Reservations & party Queries
- Resolving staff grievances and complaints
- Coordinating with other department heads for smooth operation
- Handling email orders, enquiries and grievances.
- Ensuring all the employees have the proper supplies and equipment’s.
- Opening and closing the shifts.
Education and Experience
- Bachelor’s degree in hotel / hospitality management.
- Minimum 5 years’ experience in the North Indian specialty Restaurant
Additional Skills
- Must be bilingual in English and at least one Indian dialect
- Must possess a Class3/3A and Class 2B driving licence.
- Advanced knowledge of the North Indian Cuisine
- Excellent interpersonal, communication and presentation skills
- At least an intermediate level of IT skills (MS Word, Excel, Power Point)
- Must be able to commit for at-least 2 years.
- Must be able to work on weekends (Friday, Saturday & Sunday) and Public Holidays
- Must be physically fit
- Must be able to be working in Rotation shifts
- Able to work under pressure and meet designated KPIs
- Must have a spirit / affection towards teamwork
- Must be able to work in shifts till late night
- Must be able to work odd hours and reachable at all times
- Previous experience in establishing and managing a team of business development executives will be an added advantage
- Strong and business acumen with the ability to get on with people at all levels and influence them
- Must have the skills to handle employee conflicts and problems
- Must have experience in organizing big events and caterings
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.