- Singapore
NNR TRADING SERVICES PTE. LTD. Hiring! Full Time RESTAURANT MANAGER in , Earn up to SGD 9,500 - Ricebowl
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Job Description
Responsibilities
We are looking for an experienced and hands-on
Restaurant Manager
with strong practical knowledge of
both North Indian and South Indian cuisine
to oversee the daily operations of our restaurant.
Job Description
Manage and oversee the restaurant's dailyoperations, including kitchen and front-of-house activities.
Must have strong practical knowledge of both North Indian and South Indian cooking.
Supervise chefs, kitchen staff, service staff, and other restaurant employees.
Monitor food preparation, taste, quality, presentation, portion control, and consistency.
Ensure North Indian and South Indian dishes are prepared according to the restaurant's recipes and standards.
Work closely with the kitchen team to maintain authentic taste and cooking quality.
Manage inventory, purchasing, food costs, stock levels, and wastage.
Ensure proper food hygiene, cleanliness, and safety standards are maintained.
Manage staff schedules, training, attendance, and performance.
Handle customer feedback and resolve complaints professionally.
Ensure smooth coordination between kitchen and service teams.
Monitor daily sales and restaurant performance.
Maintain high standards of customer service and overall restaurant presentation.
Support menu planning, recipe improvements, and new dish development.
Ensure compliance with company policies and applicable food-safety requirements.
Requirements
Mandatory: Strong knowledge and practical understanding of both North Indian and South Indian cuisine.
Good knowledge of Indian spices, ingredients, masalas, gravies, cooking methods, and traditional dishes.
Ability to supervise and evaluate food preparation and cooking standards.
Experience managing kitchen and service teams.
Strong knowledge of food hygiene, safety, inventory control, and cost management.
Excellent leadership, communication, and problem-solving skills.
Customer-oriented with a strong sense of responsibility.
Able to work in a fast-paced restaurant environment.
Must be willing and available to work on weekends and public holidays.
Must be flexible to work different shifts, including evenings, weekends, and public holidays according to the restaurant's operational requirements.
Restaurant Manager
with strong practical knowledge of
both North Indian and South Indian cuisine
to oversee the daily operations of our restaurant.
Job Description
Manage and oversee the restaurant's dailyoperations, including kitchen and front-of-house activities.
Must have strong practical knowledge of both North Indian and South Indian cooking.
Supervise chefs, kitchen staff, service staff, and other restaurant employees.
Monitor food preparation, taste, quality, presentation, portion control, and consistency.
Ensure North Indian and South Indian dishes are prepared according to the restaurant's recipes and standards.
Work closely with the kitchen team to maintain authentic taste and cooking quality.
Manage inventory, purchasing, food costs, stock levels, and wastage.
Ensure proper food hygiene, cleanliness, and safety standards are maintained.
Manage staff schedules, training, attendance, and performance.
Handle customer feedback and resolve complaints professionally.
Ensure smooth coordination between kitchen and service teams.
Monitor daily sales and restaurant performance.
Maintain high standards of customer service and overall restaurant presentation.
Support menu planning, recipe improvements, and new dish development.
Ensure compliance with company policies and applicable food-safety requirements.
Requirements
Mandatory: Strong knowledge and practical understanding of both North Indian and South Indian cuisine.
Good knowledge of Indian spices, ingredients, masalas, gravies, cooking methods, and traditional dishes.
Ability to supervise and evaluate food preparation and cooking standards.
Experience managing kitchen and service teams.
Strong knowledge of food hygiene, safety, inventory control, and cost management.
Excellent leadership, communication, and problem-solving skills.
Customer-oriented with a strong sense of responsibility.
Able to work in a fast-paced restaurant environment.
Must be willing and available to work on weekends and public holidays.
Must be flexible to work different shifts, including evenings, weekends, and public holidays according to the restaurant's operational requirements.
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