- MUST HAVE EXPERIENCE IN INDIAN RESTAURANT FOR AT LEAST 5 YEARS

- GOOD KNOWLEDGE OF INDIAN CUISINE

Operational Management

Oversee the daily operations of the restaurant, ensuring smooth service delivery.

Maintain high levels of cleanliness, food quality, and safety standards in compliance with health regulations.

Monitor and manage the restaurant’s performance, ensuring efficiency and cost-effectiveness.

Ensure timely opening and closing of the restaurant.

Staff Management:

Recruit, train, and manage front-of-house and back-of-house staff.

Provide leadership, guidance, and support to all team members.

Foster a positive working environment, motivating staff to meet service and quality standards.

Develop staff schedules to ensure adequate coverage during peak hours.

Customer Service:

Ensure guests receive outstanding service from the moment they enter until they leave.

Address and resolve any customer complaints or issues in a professional and efficient manner.

Build and maintain strong relationships with regular customers, ensuring repeat business.

Oversee reservation systems and guest seating arrangements.

Financial Management:

Monitor and manage restaurant finances, including budgeting, forecasting, and cost control.

Analyze financial reports, track sales trends, and implement strategies to increase revenue.

Manage inventory control, placing orders for food, beverages, and supplies as needed.

Ensure accurate and timely processing of payments and billing.

Menu and Food Quality:

Work closely with the chef and kitchen staff to ensure food quality and consistency.

Monitor food preparation, presentation, and portion control to meet restaurant standards.

Assist in the development and execution of seasonal or special menu items.

Marketing and Promotion:

Collaborate with marketing teams to develop promotional strategies to attract new customers.

Manage social media accounts, promoting restaurant events, specials, and customer engagement.

Ensure positive online reviews and handle any negative feedback effectively.

Compliance and Safety:

Ensure the restaurant adheres to all food safety, health, and licensing regulations.

Conduct regular inspections of kitchen and dining areas to maintain a safe working environment.

Ensure compliance with all local, state, and federal labor laws and restaurant regulations.

Qualifications:

Proven experience as a Restaurant Manager, preferably in an Indian or ethnic cuisine establishment.

Strong knowledge of Indian food and beverage offerings.

Exceptional leadership, organizational, and communication skills.

Ability to handle high-pressure situations with professionalism.

Solid understanding of restaurant financials and cost management.

Proficiency in restaurant management software and POS systems.

Ability to multitask and manage a fast-paced environment.

A passion for hospitality and customer service excellence.

Education and Experience:

Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.

Minimum of 3-5 years of experience in restaurant management or a similar role.

Food safety certification and knowledge of hygiene standards.

Work Conditions:

Full-time position with flexibility for evening, weekend, and holiday shifts.

Ability to stand, walk, and work for extended periods.

Job Summary:

We are seeking a dynamic and experienced Indian Restaurant Manager to oversee the day-to-day operations of our establishment. The ideal candidate will possess a strong background in hospitality management, exceptional customer service skills, and a deep understanding of Indian cuisine. The Restaurant Manager will be responsible for ensuring a high standard of service, maintaining the quality of food, managing staff, and driving the success of the restaurant.

Key Responsibilities:

Operational Management:

Oversee the daily operations of the restaurant, ensuring smooth service delivery.

Maintain high levels of cleanliness, food quality, and safety standards in compliance with health regulations.

Monitor and manage the restaurant’s performance, ensuring efficiency and cost-effectiveness.

Ensure timely opening and closing of the restaurant.

Staff Management:

Recruit, train, and manage front-of-house and back-of-house staff.

Provide leadership, guidance, and support to all team members.

Foster a positive working environment, motivating staff to meet service and quality standards.

Develop staff schedules to ensure adequate coverage during peak hours.

Customer Service:

Ensure guests receive outstanding service from the moment they enter until they leave.

Address and resolve any customer complaints or issues in a professional and efficient manner.

Build and maintain strong relationships with regular customers, ensuring repeat business.

Oversee reservation systems and guest seating arrangements.

Financial Management:

Monitor and manage restaurant finances, including budgeting, forecasting, and cost control.

Analyze financial reports, track sales trends, and implement strategies to increase revenue.

Manage inventory control, placing orders for food, beverages, and supplies as needed.

Ensure accurate and timely processing of payments and billing.

Menu and Food Quality:

Work closely with the chef and kitchen staff to ensure food quality and consistency.

Monitor food preparation, presentation, and portion control to meet restaurant standards.

Assist in the development and execution of seasonal or special menu items.

Marketing and Promotion:

Collaborate with marketing teams to develop promotional strategies to attract new customers.

Manage social media accounts, promoting restaurant events, specials, and customer engagement.

Ensure positive online reviews and handle any negative feedback effectively.

Compliance and Safety:

Ensure the restaurant adheres to all food safety, health, and licensing regulations.

Conduct regular inspections of kitchen and dining areas to maintain a safe working environment.

Ensure compliance with all local, state, and federal labor laws and restaurant regulations.

Qualifications:

Proven experience as a Restaurant Manager, preferably in an Indian or ethnic cuisine establishment.

Strong knowledge of Indian food and beverage offerings.

Exceptional leadership, organizational, and communication skills.

Ability to handle high-pressure situations with professionalism.

Solid understanding of restaurant financials and cost management.

Proficiency in restaurant management software and POS systems.

Ability to multitask and manage a fast-paced environment.

A passion for hospitality and customer service excellence.

Education and Experience:

Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.

Minimum of 3-5 years of experience in restaurant management or a similar role.

Food safety certification and knowledge of hygiene standards.

Work Conditions:

Full-time position with flexibility for evening, weekend, and holiday shifts.

Ability to stand, walk, and work for extended periods.

Occasional lifting of up to 25-30 pounds.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

As the Restaurant Manager, you will oversee the day-to-day operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and customer experience. You will be responsible for managing the staff, controlling costs, and implementing strategies to improve profitability while upholding the authenticity and quality of Korean cuisine.

[Key Responsibilities]

· Operational Management:

- Oversee the daily operations of the restaurant, including kitchen, dining, and customer service.

- Ensure food preparation and presentation meet the highest standards, adhering to Korean culinary traditions.

- Monitor inventory and manage supplies, ensuring the availability of key ingredients, especially those critical for authentic Korean dishes.

- Ensure compliance with health, safety, and sanitation regulations.

· Customer Service:

- Lead efforts to provide excellent customer service, creating a welcoming and comfortable atmosphere for all guests.

- Handle customer complaints and feedback professionally and work on continuous service improvement.

- Develop strategies to enhance the customer experience and increase customer loyalty.

· Staff Management:

- Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.

- Create work schedules, manage shifts, and oversee team performance to ensure efficient operation.

- Foster a positive work environment and motivate the team to deliver top-notch service.

- Conduct regular training sessions on food safety, service techniques, and knowledge of Korean cuisine.

· Marketing & Promotion:

- Assist in promoting the restaurant through social media and digital marketing platforms.

- Coordinate special events, seasonal promotions, or themed nights that highlight Korean culture and food.

- Work closely with the Managing Director to develop and execute marketing strategies aimed at attracting more customers.

· Inventory & Supply Chain:

- Monitor stock levels of food and beverages, ensuring that key ingredients for Korean dishes are available.

- Maintain relationships with suppliers, negotiate contracts, and oversee the timely delivery of goods.

- Implement inventory control measures to minimize waste and optimize resource use.

· Quality Control:

- Ensure all food and beverages meet quality standards in taste, presentation, and freshness.

- Work closely with the kitchen team to maintain consistency in the delivery of signature Korean dishes.

- Regularly review and update the menu in collaboration with the head chef to reflect seasonal ingredients and customer preferences.

[Qualifications]

· Bachelor's degree in Hospitality Management, Business Administration, or a related field.

· Minimum 1+ year of working experience as a Restaurant Manager or similar role, preferably in a Korean restaurant or the F&B industry.

· Strong knowledge of Korean cuisine, culture, and ingredients.

· Excellent leadership and team management skills, with experience managing a diverse staff.

· Solid understanding of restaurant operations, including customer management, and inventory management.

· Ability to handle high-pressure situations, particularly during busy meal times.

· Proficiency in point-of-sale (POS) systems.

· Proficiency in Korean language is preferred to effectively communicate with Korean staffs and Korean customers.

*We regret to inform you that only shortlisted candidates will be notified. Thank you.

Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We are looking for a service manager trainee to be on board.

Job Description

- Manage reservations and inquiries

- Take orders and serve customers

- Manage floor supplies and equipment

- Maintain cleanliness of the outlet

Requirements

-Minimum of 2 years experience in F&B outlet

-Very basic knowledge of Japanese cuisine

Job Details

Salary: from $3.600 to $4,600

Working Days: 5 or 6 days per week

We are looking for restaurant managers, executives, captain/supervisors. If have a cheerful disposition, enjoy meeting people and has a servant leadership quality, please apply!

Come join our family of crews who enjoy delighting customers as a team!

Chefs' Playground is a Euro-Japanese Restaurant which serves quality food with sincerity and cheers. For the past year since march 2023, we have served many satisfied and delighted customers; many of whom have now become our friends.

If you are unsure if the job suits you, please feel free to contact us for a chat to find out more.

Job Descriptions:

• Ensure an ample supply of ingredients and supplies for the restaurant.
• Negotiate with suppliers regarding prices, delivery times, and other procurement conditions.
• Ensure the compliance of the procurement process, following the company's procurement policies and procedures.
• Develop and execute effective procurement plans to meet the daily operational needs of the restaurant.
• Supervise inventory levels, ensuring reasonable stock and timely replenishment.
• Coordinate with other departments to understand the restaurant's ingredient requirements and make timely procurement decisions accordingly.
• Ensure the quality of purchased materials meets company standards and hygiene regulations.
• Handle issues and disputes with suppliers, ensuring a smooth supply chain.
• Assist in budget formulation, control procurement costs, and provide advice on cost-effectiveness. Collaborate with the team to ensure the continuous improvement of food quality and service levels in the restaurant.
• Any Adhoc task by General Manager.

Requirements:

• Preference given to candidates with experience in procurement in the food and beverage or related industries.
• Excellent communication and negotiation skills.
• Keen insight into market trends and ingredient quality.
• Familiarity with food safety and hygiene standards.
• Strong teamwork skills, able to collaborate closely with different departments.
• Good problem-solving and adaptability skills.
• Basic understanding of numbers and data analysis.
• Experience in formulating procurement plans and managing the supply chain.
• Experience with the Restoke app will be advantage.

Fill up the application form：

https://masteraccount.typeform.com/to/m2SYkr2w

Job Responsibilities:

• Take reservations and enquire purpose of visit.
• Greet each guest promptly, courteously with eye contact, smile and good body posture.
• Present menu and share promotions, specials and items that are not available.
• Take food orders, repeat orders to guests and inform guest of estimated time to serve.
• Supervise preparation/ topping up of mise-en-place for side station.
• Key orders in the Point-of-Sale system efficiently.
• Supervise the checking of food and beverage inventories and stocks are completed in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Supervise opening, operating and closing procedures.
• Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
• Delegate duties & responsibilities to servers and captains.
• Ensure staffs to adhere to all company procedures.
• Assist manager in daily briefing to staff members and overseeing the administration and operation of outlet; getting involved in planning and organizing of special events.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Ensure all new team members are inducted, mentored and trained thoroughly. alongside the Restaurant Manager
• Ensure excellent communication exists within the restaurant.
• Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.

Job Requirements:

• Candidate must possess at least 3 years relevant experience in restaurant;
• Strong customer service and problem solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• Team player with excellent interpersonal and communication skills;
• Able to work in fast-paced F&B environment;
• Able to commit weekends and public holidays;

Position: Restaurant Manager

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

• Working Hour : 6 days , 8hour per day
• Salary : $3000- $3500
• Location : Kinex Mall

Requirement

• Have F&B supervisor experience exp : handle staff schedule etc

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Job Description

• Assist the Directors in overseeing all aspects of the restaurant, including but not limited to, employee scheduling and inventory management.
• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintain high standards of food quality and enforce compliance with health and safety regulations, including proper food handling and sanitation procedures.
• Supervise and support the restaurant staff, including servers, bartenders, hosts/hostesses, and kitchen staff, by providing ongoing training, guidance, and performance evaluations.
• Assist with onboarding, and training new employees, ensuring they are equipped with the knowledge and skills necessary to perform their duties effectively.
• Collaborate with the kitchen staff to ensure timely and accurate food preparation, monitor food presentation, and address any issues or concerns related to food quality or customer satisfaction.
• Handle cash transactions, manage financial processes, and maintain accurate records of sales, expenses, and inventory.
• Implement and enforce restaurant policies and procedures, including dress code, employee conduct, and operational guidelines.
• Monitor and maintain the cleanliness and organization of the restaurant, including dining areas, restrooms, and kitchen facilities, to create a safe and welcoming environment for both staff and customers.
• Stay updated on industry trends, competitor activities, and customer preferences to identify areas for improvement and implement innovative strategies to enhance the restaurant's performance.

Requirements

Strong leadership and management skills

Possess experience working in Italian restaurant preferably

Exceptional customer service skills

Expected to start in January 2025

• Assists the Outlet Manager in preparing annual operating budget in conjunction with Director of F&B.
• Assists the Outlet Manager to maximize profitability of the restaurant & room service.
• Ensures that staff completely understand company policies & standards
• Assists the Outlet Manager in analyzing menus and products of competitive restaurants & room service.
• Assists the Outlet Manager in recruiting, training and evaluating employees.
• Assists the Outlet Manager to inspect the physical condition of furniture and decorations.
• Checks the tidiness & cleanliness of staff, ensures grooming standard is implemented.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Conducts daily briefing and de-briefing for a function assigned.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Communicates effectively with quests, subordinates, immediate superior and other section heads.
• Prepares daily cover count and revenue report for the outlet.
• Attends daily F&B briefing, F&B Meeting in the absence of the Outlet Manager, and all other training sessions and meeting required for the position.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in service in a professional manner. Handles guest complaints professionally.
• Reports and controls breakage and losses in the assigned outlet.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Knows and understands all the food and beverage policies and procedures in service of food and beverage in order to ensure the correct implementation.
• Follows control procedures in food and beverage cost and cashiering.
• Promotes guest satisfaction in the outlet.
• Receives and handles booking inquiries and special arrangement.
• Controls the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Coaches and counsels captains, bartenders and waiters effectively.
• Motivates a strong team within the outlet section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Outlet Manager, Director of F&B.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements and skills

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Description & Requirements

• Direct and coordinate food and beverage operations to ensure customer satisfaction and profitability.
• Develop and implement policies and procedures to improve operational efficiency.
• Manage staff, including hiring, training, scheduling, and performance evaluation.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor inventory levels and order supplies as needed to meet demand.
• Collaborate with chefs and kitchen staff to plan and execute menus.
• Handle customer complaints and feedback promptly and effectively.
• Analyze financial data to identify areas for cost reduction and operational improvement.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or Computer Science.
• Proven experience as a Food and Beverage Executive or similar role in the hospitality industry.
• Strong leadership and team management skills.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making abilities.

Skills

• Leadership
• Customer service
• Staff management
• Inventory management
• Menu planning

· Must be able to work on weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

• Set up workstations to prepare the necessary ingredients and cooking equipment for use.
• Prepare the vegetables and cut them
• Operate kitchen equipment like broilers, ovens, grills, and fryers to prepare dishes
• Preferably Indian cuisines
• Arrange dishes to ensure they're visually appealing to customers
• Clean and sanitize food preparation areas and equipment
• Able to handle calmly during peak hours

Job Responsibilities:

• Responsible to Area Manager/ Management Team.
• Responsible for Waiter/Waitress & Host/Hostess.
• Deliver quality customer service to all guests.
• Take reservations and enquire purpose of visit.
• Greet each guest promptly and courteously with good smile and body language.
• Present menu and share promotions, specials and items to customers.
• Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve.
• Oversee a team of servers who are assigned to his/her shift.
• Key orders in the Point-of-Sale system efficiently.
• Process payment and check bills promptly.
• Maintain cleanliness of the outlet.
• Planning store schedule and stock ordering.
• Assist management by getting involved in planning and organising of special events.
• Check food and beverage inventories and stocks in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Complete opening, operating, and closing procedures.
• Handle problem with cashier payments.
• Escalate guests complain to duty manager if unable to conduct service recovery.
• Implement plans to deliver excellent service for outlet.

Job Requirements:

• Relevent experience working in cafe or bistro will be an advantage.
• Execellent customer service and willingness to learn new items on food and service;
• Team player with excellent interpersonal and communication skills;
• Able to work in fast-paced F&B environment;
• Able to commit weekends and public holidays;
• Able to work split shift
• Able to work at various locations. Check each brand’s website for addresses. All restaurants are in CBD/ Orchard area

Benefits

• Weekend off
• Meals provided
• Annual and Medical leave
• Marriage/Child Care/Maternity/Compassionate/Paternity Leave
• Group Insurance Coverage
• Long Service Award
• Staff Discount Card
• Monthly Incentives
• Annual Increment

Job Description & Requirements

Position: Full-Time Service Crew

· As a Full-Time Service Crew member, you will be the face of our establishment, providing exceptional service to our customers. Your responsibilities will include:

· Greeting customers, taking orders, and providing menu recommendations.

· Serving food and beverages promptly and accurately, ensuring customer satisfaction.

· Maintaining a clean and organized dining area, ensuring a pleasant ambiance for our guests.

· Handling customer inquiries, concerns, and feedback with professionalism and efficiency.

· Collaborating with the kitchen team to ensure seamless communication and smooth operations.

· Assisting in cashiering duties and accurately handling payments.

Requirements:

· Previous experience in a similar role is preferred but not required.

· Having prior experience in a steamboat restaurant would be advantageous.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

· Health insurance and other benefits package options.

Interested candidates please send your resume through the apply button!

• recruiting, training and supervising staff.
• agreeing and managing budgets.
• planning menus.
• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
• promoting and marketing the business.
• overseeing stock levels.
• ordering supplies.
• producing staff rotas.
• handling customer enquiries and complaints
• taking reservations
• greeting and advising customers
• problem solving
• preparing and presenting staffing/sales reports
• keeping statistical and financial records
• assessing and improving profitability
• setting targets
• handling administration and paperwork

JOB RESPONSIBILITY

• Ensure the daily operations are properly executed and performed – in line to assist Restaurant Management to achieve overall business performance goals
• Assist Manager with monthly inventory reporting, planning of staff schedules based on business needs and daily sales record
• Ensure high quality of food & service by focusing on the user journey
• Cultivate & maintain relationships internally/externally with regular guests
• Responsible for proper opening and closing of restaurant

REQUIREMENTS

• Candidate must either have a background in coffee, ability to calibrate the coffee machine and latte art... OR... Knowledge in wine and/or cocktails.
• Good communications skills - possessing high level of empathy with good listening skills.
• Able to multi-task to lead team in a fast paced and demanding environment.
• Good understanding of health, safety and food hygiene practices.
• Willingness to teach and share professional knowledge with team.
• Trustworthy, impartial & maintain high level of discipline & punctuality.
• Able to work flexible hours including weekends and PH.

· Salary: $2750 - $3400

· 6-day work week

· Meals Provided

· Store Incentives if store targets are meet, paid out monthly (for Full Timer only)

JOB DESCRIPTION

1. Assist the Restaurant Manager in ensuring that operations of the restaurant are run efficiently
2. To prepare food base on SOP given
3. To ensure that service and food standards are maintained at all times
4. Responsible for the quality service, product and cleanliness of the outlet
5. Monitor and maintain food quality, ensuring consistency and adherence to recipes
6. Taste food before serving to ensure it meets quality and flavor standards.
7. Any ad-hoc duties as assigned

JOB REQUIREMENTS

1. Related experience in F&B industry will have an advantage
2. Able to work in a fast pace environment
3. Process positive attitude and responsibilities
4. Customer-service oriented personality
5. Passion for cooking

Supporting manager with various tasks

operations

customer service

inventory management

address customers' complains

ordering stocks

set and keep performance standance

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant，Perform opening and closing duties

2.Carry out maintenance on all restaurant equipments and records，Perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages

3.Provide excellent customer service at all time and ability to handle feedbacks. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company.

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

1. Ensure all operations are carried on in an appropriate, cost-effective way

2. Improve operational management systems, processes and best practices

3. Purchase materials, plan inventory and oversee warehouse efficiency

4. Help the organization’s processes remain legally compliant

5. Formulate strategic and operational objectives

6. Examine financial data and use them to improve profitability

7. Manage budgets and forecasts

8. Perform quality controls and monitor production KPIs

9. Recruit, train and supervise staff

10. Find ways to increase quality of customer service

11. Proven work experience as Operations Manager or similar role

12. Knowledge of organizational effectiveness and operations management

13. Experience budgeting and forecasting

14. Familiarity with business and financial principles

15. Excellent communication skills

16. Leadership ability

17. Outstanding organisational skills