Job Description

Job Responsibilities:


Supervise and lead service staff in daily restaurant operations Ensure smooth service and excellent customer satisfaction Oversee service standards for authentic Indian cuisine Maintain hygiene and safety compliance (SFA / NEA regulations) Handle guest feedback and resolve service issues promptly Assist in staff scheduling, training, and performance checks Support stock ordering and inventory control Coordinate between kitchen and service teams


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Requirements:


GCE 'O' Level / NITEC / Diploma in Hospitality or equivalent Minimum 1 year experience in an Indian restaurant or F&B outlet Strong leadership and communication skills Good knowledge of Indian food and beverage service styles Able to work flexible 8-hour shifts, weekends Must be willing to perform overtime , if need it (OT paid at 1.5x basic rate) Familiar with food hygiene and safety practices






Working Conditions:


Hours: 8 hours per day (flexible schedule) OT: Payable at 1.5x basic hourly rate (MOM compliant) * Days Off: 1-2 per week (rotating)