A North Indian Tandoor and South Indian Food & Beverage (F&B) Manager

oversees daily restaurant operations, bridging kitchen production and front-of-house service

. They ensure authentic taste for diverse items like tandoori kebabs, gravies, and dosas, while managing inventory, staff, and strict hygiene standards.

Key Responsibilities

• Operational Management: Directs daily F&B operations, coordinating kitchen and service teams during high-volume periods to ensure smooth service.
• Culinary Oversight: Guarantees consistency in taste, portion control, and presentation across both regional cuisines. This includes specialized oversight of Tandoor items (e.g., naan, tikka) and South Indian staples (e.g., dosas, idli, sambar).
• Inventory & Cost Control: Manages stock levels, inventory turnover, supplier relationships, and cost control to minimize waste. Tracks specialized ingredients required for both cuisines.
• Staff Leadership: Recruits, trains, and schedules front-of-house and kitchen personnel to maintain high service standards and team morale.
• Quality & Safety Assurance: Ensures strict compliance with local food safety and hygiene regulations (such as those required by the Singapore Food Agency