Total 4 job vacancies by Riverview Tandoor Pte. Ltd.

Roles & Responsibilities

Responsible for all aspect of the restaurant operations, accounting, financial and administrative (including personnel) matters.

Job Responsibilities:

· Manpower Management - able to mentor staff to achieve excellent service for outlets and improve profit margin for the organisation.

· Able to delegate tasks efficiently and fairly among employees and conduct OJT training.

· Inventory Management - ensure all inventories are well-kept and organised.

· Responsible for employee performance and discipline.

· Develop good working relationships with internal and external stakeholders.

· Manage the Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

Job Requirements:

· Excellent leadership skills - at least 2 years of supervisory experience in the F&B industry especially in managing an outlet.

· Sales budgeting and forecasting.

· Able to do basic analysis of P&L.

· Able to lead and motivate restaurant staff to achieve set objectives.

· Proficient in Microsoft Office - handle administrative work and reports at the restaurant level.

· Able to perform the tasks of all roles in the restaurant.

· Well-groomed and pleasant personality.

· Aspire to use creativity in the workplace by bringing fresh ideas to improve the outlet workflow.

· Problem solver and has a passion to think out of the box to achieve the desired outcome.

· Able to work efficiently under pressure.

Roles & Responsibilities

Working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

· Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

· Culinary degree or relevant culinary certification is preferred.

· Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.

· Strong knowledge of culinary techniques, food safety, and sanitation.

· Proficiency in menu planning, recipe development, and food costing.

· Leadership and team management skills, with the ability to motivate and mentor kitchen staff.

· Excellent communication and interpersonal skills.

· Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

· Culinary expertise

· Leadership

· Teamwork

· Time management

· Attention to detail.

· Problem-solving

1) Bookkeeping a. Record and maintain accurate financial transactions, including sales, purchases, and expenses.

2) Update and reconcile financial records regularly.

3) Accounts Receivable and Payable

4) Generate and send invoices to clients.

5) Monitor and manage accounts receivable to ensure timely payments.

6) Process and track vendor invoices, ensuring timely payments. 3) Financial reporting

7) Generate regular financial reports, including profit and loss statements, balance sheets, and cash flow statements.

8) Bank Reconciliation: a. Reconciliation bank statements with the company's financial records

admin Job Description

1. Check, reply, and follow up on all incoming inquiry emails.

2. Check and reply to incoming emails from existing clients

3. Make calls to guests from the leads given and invite them to the venue for the site visit.

4. Arrange meetings and schedule appointments for the sales managers to meet with new and existing clients.

5. Enter database/leads details in the cater master system ( sales system)

6. Issue sales contracts and ensure all information stated is accurate.

7. Issue banquet event orders, obtain and follow up signatories from guests, and distribute the duly signed and completed event orders to accounts, kitchen, and operation departments.

8. Hotel bookings - ( if any ). Liaise with the hotel for guests’ hotel bookings

9. Liaise with hotels for car park coupons ( venue located in the hotel )

10. Update the Event Forecast

11. Issue Vendor Forms to guests and vendors.

12. Prepare Event Signage

13. Meetings with guests as and when necessary and required by the sales managers.

14. Issue Food Tasting forms

15. Order Money Box and invitation cards for wedding events from vendors.

16. Enter all details of payments received from guests in the cater master system and update in group WA.

17. Issue Indemnity Form ( as and when required and necessary )

18. Issue Rental Venue Letters ( for landlord’s properties use for events based on ad-hoc basis )

19. Issue Cater master amendment forms for endorsements to be made in the contracts issued.

20. Proposal Analysis reports ( for sales meeting )

21. Prepare the weekly sales reports