A North/Tandoori/South Indian F&B Manager in Singapore
oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.
Key Responsibilities & Scope:
- Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
- Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
- Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
- Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
- Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.
Requirements:
- Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
- Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
- Flexibility: Willingness to work weekends, public holidays, and split shifts.
