- Outram Central Region (Singapore) Singapore
Full Time Turkish North Indian curry and tandoori Restaurant Manager Jobs, Salary up to SGD 8,800 in VAKADA VENTURES PTE. LTD. Central Region (Singapore) - Maukerja
Turkish North Indian curry and tandoori Restaurant Manager
VAKADA VENTURES PTE. LTD.
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Job Description
Responsibilities
A
Turkish, North Indian Curry, and Tandoori Restaurant Manager
runs the daily business, manages staff, and keeps food quality high for a restaurant combining Mediterranean/Turkish and South Asian culinary traditions.
Core Responsibilities
Daily Operations:
Manage opening and closing duties, front-of-house flow, and back-of-house kitchen coordination during busy hours.
Culinary & Quality Oversight:
Ensure consistent taste, presentation, and portion control for diverse menus—spanning Turkish grills/mezze and North Indian curries and tandoori items (kebabs, naan).
Staff Management:
Hire, train, schedule, and lead service and kitchen teams to deliver welcoming guest service.
Cost & Inventory Control:
Track food and beverage costs, manage stock levels, order supplies, and reduce kitchen waste.
Safety & Hygiene:
Enforce local health and safety regulations and food sanitation laws.
Customer Relations:
Welcome guests, handle reservations, and resolve any complaints quickly to ensure a positive dining experience.
Requirements & Skills
Experience:
Prior management experience in a fast-paced restaurant environment, ideally with multi-cultural or Mediterranean-Indian fusion menus.
Knowledge:
Familiarity with North Indian tandoori/curry workflows and Turkish food preparation.
Leadership:
Strong communication, problem-solving, and team-motivating skills.
Turkish, North Indian Curry, and Tandoori Restaurant Manager
runs the daily business, manages staff, and keeps food quality high for a restaurant combining Mediterranean/Turkish and South Asian culinary traditions.
Core Responsibilities
Daily Operations:
Manage opening and closing duties, front-of-house flow, and back-of-house kitchen coordination during busy hours.
Culinary & Quality Oversight:
Ensure consistent taste, presentation, and portion control for diverse menus—spanning Turkish grills/mezze and North Indian curries and tandoori items (kebabs, naan).
Staff Management:
Hire, train, schedule, and lead service and kitchen teams to deliver welcoming guest service.
Cost & Inventory Control:
Track food and beverage costs, manage stock levels, order supplies, and reduce kitchen waste.
Safety & Hygiene:
Enforce local health and safety regulations and food sanitation laws.
Customer Relations:
Welcome guests, handle reservations, and resolve any complaints quickly to ensure a positive dining experience.
Requirements & Skills
Experience:
Prior management experience in a fast-paced restaurant environment, ideally with multi-cultural or Mediterranean-Indian fusion menus.
Knowledge:
Familiarity with North Indian tandoori/curry workflows and Turkish food preparation.
Leadership:
Strong communication, problem-solving, and team-motivating skills.
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