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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 an experienced Curry Chef (ref: NGR-2026-RM-03) at Nepalese Gurkha Restaurant, 4 Green Lane, Redruth, Cornwall TR15 1JT, to take responsibility for the preparation and production of our Indian and Nepalese curry dishes. As the restaurant grows, we are strengthening our kitchen team to ensure that increasing customer demand can be met without compromising quality or service. The Curry Chef will work closely with the Head Chef and wider kitchen team and will take responsibility for preparing curry bases, sauces, spice blends and traditional dishes to consistent restaurant standards. The successful applicant will understand how ingredients, spices and cooking techniques combine to produce authentic flavour and will be able to reproduce dishes consistently during busy service. KEY RESPONSIBILITIES • Prepare authentic Indian and Nepalese curries and associated dishes., • Prepare curry bases, sauces, spice blends, pastes and marinades., • Follow established recipes while maintaining consistency in flavour and presentation., • Undertake daily mise en place and preparation for service., • Maintain appropriate portion control and presentation standards., • Coordinate with the Head Chef and Tandoori Chef to ensure efficient service., • Monitor ingredients and stock required for the curry section., • Help control waste and maintain effective stock rotation., • Maintain food-safety, hygiene and allergen-control standards., • Keep work areas, equipment and storage areas clean and organised., • Support other kitchen functions during busy service periods. ABOUT YOU The successful applicant should have: • At least 3 years' professional commercial-kitchen experience preparing Indian and/or Nepalese cuisine., • Demonstrable experience preparing curry bases, sauces, spice blends and traditional dishes., • Strong understanding of Indian and Nepalese ingredients, spices and cooking techniques., • Ability to maintain recipe consistency and quality under pressure., • Good knowledge of food safety, food storage and allergen requirements., • Strong organisation and time-management skills., • Ability to work effectively within a professional kitchen team. A recognised culinary/catering qualification and food-hygiene certification are desirable, although equivalent relevant professional experience will be considered.