Restaurant Manager

Key Responsibilities

1. Operational Excellence & Heritage Branding

Oversee daily operations, ensuring the restaurant maintains a premium image that reflects authentic Indian hospitality.

Coordinate between the Tandoor, Curry, and Pantry stations (BOH) and the service team (FOH) to ensure seamless food flow during peak hours.

2. People Management & Compliance

Manage staff scheduling in strict accordance with Singapore Ministry of Manpower (MOM) regulations.

Lead a diverse, multicultural team provide coaching on Indian menu knowledge, including spice profiles, regional delicacies, and dietary requirements (Halal, Jain, Vegan).

Conduct performance evaluations and foster a high-retention work environment.

3. Customer Experience & Quality Control

Handle guest feedback with grace, particularly regarding spice levels and authenticity, ensuring high ratings on platforms like Google and TripAdvisor.

Maintain strict adherence to SFA (Singapore Food Agency) food safety and hygiene standards (Points demerit system management).

4. Financial & Strategic Management

Monitor Cost of Goods Sold (COGS) by managing high-value inventory like saffron, nuts, and imported spices.

Analyze sales trends to create Set Lunch or Festive Thali promotions for occasions like Deepavali, Holi, and National Day.

Implement waste-reduction strategies and optimize labor costs without compromising service quality.

5. Digital & Market Integration

Oversee integration with local delivery platforms (GrabFood, FoodPanda, Deliveroo).

Stay updated on the Singapore F&B landscape to suggest innovative process improvements (e.g., QR ordering systems to mitigate manpower shortages).

Requirements

• Experience: Minimum 5 years of leadership experience in F&B operations. Specific experience in an Indian fine-dining or high-volume casual setting is highly preferred.
• Cultural Competency: Deep understanding of Indian culinary traditions, etiquette, and festive cycles.
• Flexibility: Must be able to commit to weekends and Public Holidays (peak periods for the industry).
• Skills: Strong proficiency in POS systems and Microsoft Excel for reporting.
• Excellent communication skills (English/Tamil is required fluency in other Indian languages is a significant advantage for kitchen coordination).
• Valid Food Safety Level 3 (formerly Food Hygiene Officer) certification is a plus.