Food and Beverage

1 week ago

Singapore SAI RESTAURANT AND CATERING SERVISES (PTE.) LTD. Full time

An Restaurant Manager is responsible for overseeing the daily operations of an Indian restaurant to ensure smooth service, customer satisfaction, and profitability. They play a key role in managing both front and back-of-house activities, supervising staff, ensuring the restaurant runs efficiently, and delivering an exceptional dining experience in line with the restaurant's brand.

**Key Responsibilities**:
**Staff Management**:
Hire, train, and supervise restaurant staff, including servers, chefs, kitchen staff, and cleaning personnel.

Delegate tasks, set shifts, and ensure proper staffing levels.

Provide performance reviews, coaching, and feedback to staff.

Handle staff issues, conflicts, and disciplinary actions when necessary.

**Customer Service**:
Ensure excellent customer service by monitoring dining areas and responding to customer

feedback or complaints.

Resolve any customer issues promptly and professionally to maintain a positive dining experience.

Address special requests, including dietary restrictions or custom orders, particularly those related

to Indian cuisine.

Greet guests warmly upon arrival and guide them to their tables.

Present menus, answer questions about food, beverages, and Indian cuisine, and assist guests

with menu selections, providing recommendations as needed.

Take food and beverage orders accurately, ensuring special requests (such as dietary restrictions,

spice preferences, etc.) are clearly communicated to the kitchen staff.

Serve food and beverages to guests in a timely and professional manner, ensuring the correct

items are served.

Maintain an attentive and friendly demeanor throughout the guest's dining experience, ensuring

that their needs are met.

**Food & Beverage Knowledge**:
Have thorough knowledge of the menu, including traditional Indian dishes, spices, and cooking

methods.

Understand wine, cocktail, and beverage pairings with Indian cuisine to provide informed

recommendations.

Stay updated on any menu changes, specials, or promotions.

Ensure all food items are prepared and presented in accordance with hotel standards, maintaining

the authenticity and quality of Indian dishes.

**Operational Management**:
Oversee restaurant operations, ensuring all processes are in line with health and safety

regulations.

Ensure cleanliness and hygiene in all areas, including kitchens, dining areas, and restrooms.

Manage the flow of guests, ensuring timely seating and mínimal wait times.

Monitor inventory and manage orders for food and supplies.

Coordinate with suppliers and ensure stock levels meet demand.

**Menu Planning and Pricing**:
Work with chefs and kitchen staff to plan menus that reflect the authenticity and diversity of Indian

cuisine.

Adjust menu items and prices based on customer preferences and market trends.

Ensure that food presentation, quality, and taste meet the restaurant's standards.

**Menu Development & Costing**:
Collaborate with the head chef to create and update the food and beverage menu.

Research and suggest seasonal menu items, incorporating regional Indian specialties to enhance

offerings.

Evaluate menu items for profitability and make pricing adjustments to align with cost control and

profit margins.

Analyze customer feedback on menu items and beverages to identify potential changes or

improvements.

**Food & Beverage Operations**:
Oversee the daily food and beverage operations to ensure quality and consistency of service.

Ensure that food and beverage offerings reflect the authenticity and flavors of Indian cuisine.

Work with the kitchen team to ensure that recipes and dishes meet restaurant standards.

Manage the beverage program, including alcoholic and non-alcoholic drinks, making sure they

complement the food offerings.

Supervise food preparation, presentation, and service to guarantee top-notch dining experiences.

**Supporting F&B Events & Promotions**:
Assist in special events such as Indian food festivals, tastings, or themed dinners by helping with setup, service, and cleanup.

Promote hotel food and beverage offers, specials, and upcoming events to guests.

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