Turkish North Indian curry and tandoori Restaurant Manager

A 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.