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The Restaurant Manager (NGR-2026-RM-03) will report to the Owner/Director and will have day-to-day responsibility for the effective operation of the restaurant. This is a hands-on management role requiring excellent organisation, communication and customer-service skills. You will coordinate staff, service, reservations, stock, suppliers and operational procedures while ensuring that the restaurant maintains appropriate standards of food safety, licensing and customer care. KEY RESPONSIBILITIES • Manage the day-to-day operation of the restaurant., • Supervise front-of-house staff and coordinate effectively with the kitchen team., • Prepare staff rotas and help ensure appropriate staffing levels for each service., • Maintain high standards of customer service., • Oversee reservations, table allocation and the customer dining experience., • Deal professionally with customer enquiries and complaints., • Coordinate stock ordering and relationships with suppliers., • Monitor stock levels and support appropriate cost and waste control., • Support cash-handling, till and operational-control procedures., • Ensure restaurant procedures comply with food-safety and hygiene requirements., • Support compliance with relevant premises and licensing requirements., • Coordinate communication between front of house, kitchen staff and the Owner/Director., • Assist with staff induction, training and performance standards., • Support the Owner/Director with the efficient and sustainable development of the business. ABOUT YOU We are looking for an experienced hospitality professional who can demonstrate: • At least 2–3 years' relevant experience in restaurant management, assistant management or a senior supervisory hospitality role., • Experience supervising restaurant staff and preparing or managing staff rotas., • Strong customer-service and complaint-handling skills., • Experience with stock, suppliers and general restaurant operations., • Understanding of food-safety and hygiene requirements., • Good organisational and administrative ability., • Strong communication, leadership and problem-solving skills., • Ability to remain calm and organised during busy restaurant service., • Ability to coordinate effectively between front-of-house and kitchen operations. A qualification in hospitality, catering, restaurant management or business management is desirable but not essential where the applicant can demonstrate equivalent relevant management experience.

We are seeking a skilled Tandoori Chef (NGR-2026-TC-01) with genuine commercial-kitchen experience in traditional Indian and Nepalese tandoor cooking. You will take responsibility for preparing and cooking tandoori dishes, naan breads, kebabs, grilled meats and related menu items while ensuring consistency in flavour, quality, portion size and presentation. This role requires someone who understands the preparation, heat control and timing required for traditional tandoor cooking and who can work effectively during busy restaurant service. KEY RESPONSIBILITIES • Operate a traditional tandoor safely and efficiently., • Prepare and cook naan breads, kebabs, tandoori meats, grilled dishes and associated menu items., • Prepare marinades, spice blends and ingredients in accordance with restaurant recipes., • Maintain consistent food quality, portion size and presentation., • Organise mise en place and ensure the section is fully prepared before service., • Coordinate with the Head Chef, Curry Chef and wider kitchen team., • Monitor stock used within the tandoor section and minimise food waste., • Maintain strict standards of cleanliness, food hygiene and kitchen safety., • Follow allergen-control and food-temperature procedures., • Support the kitchen team during busy service periods. ABOUT YOU The successful applicant should have: • A minimum of 3 years' relevant professional experience in a commercial Indian, Nepalese or South Asian restaurant kitchen., • Demonstrable specialist experience operating a traditional tandoor., • Experience preparing naan, kebabs, tandoori meats, marinades and grilled dishes., • Good knowledge of Indian/Nepalese spices and traditional preparation methods., • Ability to work accurately and calmly during busy service periods., • Understanding of food hygiene, allergen control, temperature control and safe food preparation., • Good teamwork, reliability and communication skills. A recognised culinary/catering qualification and food-hygiene certification are desirable. Equivalent substantial professional experience will also be considered.