Turkish North Indian curry and tandoori Restaurant Manager

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Turkish, North Indian Curry, and Tandoori Restaurant Manager

runs the daily business, manages staff, and keeps food quality high for a restaurant combining Mediterranean/Turkish and South Asian culinary traditions.

Core Responsibilities

Daily Operations:

Manage opening and closing duties, front-of-house flow, and back-of-house kitchen coordination during busy hours.

Culinary & Quality Oversight:

Ensure consistent taste, presentation, and portion control for diverse menus—spanning Turkish grills/mezze and North Indian curries and tandoori items (kebabs, naan).

Staff Management:

Hire, train, schedule, and lead service and kitchen teams to deliver welcoming guest service.

Cost & Inventory Control:

Track food and beverage costs, manage stock levels, order supplies, and reduce kitchen waste.

Safety & Hygiene:

Enforce local health and safety regulations and food sanitation laws.

Customer Relations:

Welcome guests, handle reservations, and resolve any complaints quickly to ensure a positive dining experience.

Requirements & Skills

Experience:

Prior management experience in a fast-paced restaurant environment, ideally with multi-cultural or Mediterranean-Indian fusion menus.

Knowledge:

Familiarity with North Indian tandoori/curry workflows and Turkish food preparation.

Leadership:

Strong communication, problem-solving, and team-motivating skills.