North South Indian Tandoori Food And Beverage (F&B) Manager

A North Indian Tandoor and South Indian Food and Beverage (F&B) Manager is a specialized hospitality professional who oversees the daily operations, kitchen production, and front-of-house service for restaurants serving dual-regional Indian cuisine. In Singapore’s competitive dining landscape, this role acts as a critical bridge between complex kitchen workflows—such as clay-oven cooking and traditional batter preparation—and high-standard customer service. Core Job Responsibilities Culinary Oversight : Ensuring strict consistency in authentic flavor profiles, portioning, and plating across distinct regional menus. This requires deep familiarity with North Indian tandoor mastery (e.g., naans, tikkas, kebabs) as well as South Indian staples (e.g., dosas, idlis, sambar). Operational Management : Directing both the front-of-house (service) and back-of-house (kitchen) operations, specifically optimizing workflows during peak high-volume dining periods. Inventory & Cost Control : Tracking highly specialized, regional ingredients, supervising inventory turnover, and nurturing vendor relationships to minimize food wastage and maintain profitability. Staff Leadership : Managing recruitment, designing shift schedules, and training multi-ethnic kitchen and floor staff to preserve team morale and high hospitality standards. Hygiene Compliance : Enforcing stringent food safety protocols to maintain full compliance with the Singapore Food Agency (SFA) regulations. Key Job Requirements & Market Rates Experience : Typically requires 1 to 5 years of management experience tailored specifically to diverse Indian dining formats. Skillset : Proven technical insight into traditional cooking techniques (especially tandoor) coupled with strong financial acumen for F&B budgeting. Flexibility : High adaptability to demanding restaurant hours, including split shifts, weekends, and public holidays.