Restaurant Operations Manager – Indian Cuisine

4 days ago

East Region, Singapore Super Good Alliance Pte Ltd Full time $60,000 - $80,000 per year

Job Purpose

To oversee and manage all front-of-house and back-of-house operations for the new Indian restaurant outlet. The Operations Manager ensures seamless coordination between service and kitchen, high customer satisfaction, compliance with local regulations, and delivery of authentic Indian dining experiences.

Key Responsibilities

  • Operational Leadership

  • Oversee day-to-day FOH operations (seating, service, cashiering) and coordinate with the Head Chef on BOH performance.

  • Implement service standards specific to Indian dining — thalis, shared platters, breads, biryanis, and curries.
  • Manage opening/closing procedures and ensure readiness for service.

  • Indian Cuisine & Guest Experience

  • Ensure staff can confidently explain Indian menu items (ingredients, spice levels, vegetarian/non-vegetarian options).

  • Drive hospitality values (warmth, attention, personalization).
  • Handle guest feedback and resolve complaints in a culturally sensitive manner.

  • Team Management & Training

  • Recruit, train, and schedule service staff.

  • Conduct pre-shift menu briefings, including Indian specials and promotions (e.g., Diwali menus, weekend thali sets).
  • Mentor team on upselling beverages, desserts, and Indian pairing suggestions.

  • Financial & Compliance Oversight

  • Monitor sales, expenses, and profitability; prepare reports for ownership.

  • Manage vendor relationships for Indian beverages and specialty condiments.
  • Ensure compliance with SFA, liquor licensing, and URA/SCDF regulations.

  • Marketing & Business Growth

  • Support marketing campaigns highlighting Indian cuisine.

  • Develop special promotions (festive menus, set lunches, family sharing meals).
  • Build partnerships to attract both Indian and non-Indian customers.

Skills & Competencies

  • Proven experience as Restaurant/Operations Manager, ideally in Indian or multicultural cuisine.
  • Strong knowledge of Indian food service, beverages, and dining culture.
  • Excellent leadership, training, and customer service skills.
  • Financial acumen for cost control and P&L management.
  • Strong problem-solving and multitasking ability in fast-paced environments.

Key Information

  • Reports to: Owner / General Manager
  • Supervises: Service Supervisor, Service Crew, Host/Cashier (FOH) and coordinates closely with Head Chef (BOH).
  • Full-time, including evenings, weekends, and public holidays.

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