Primary Function:

To plan, oversee and direct the operation of a restaurant / food & beverage department. Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment’s standards. Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.

Days of work: Monday - Sunday, rostered between 6AM - 10 PM. Employee may be requested to work outside these hours and on public holidays.

Minimum 30 hours per week guaranteed

Applicants must have the following as per employer’s requirement: 

  • Applicants must pass pre-employment drug test
  • Applicants must provide a CV
  • Candidate must have at least 2 years relevant work experience OR Level 4 qualification. 

Technical Skills:

  • Computer  skills: MS Office & restaurant management software
  • Budgeting and menu costing skills
  • Organizational and time management skills
  • Outstanding knowledge of local and international food and beverage
  • Wine and food matching skills

Interpersonal  Skills:

  • Excellent customer service skills
  • Excellent communication skills (written and oral)
  • Motivational and leadership skills  
  • The ability to work independently and confidently to make decisions  
  • Problem-solving ability to resolve issues
  • Ability to delegate and give instructions  
  • Positive attitude  
  • Ability to work competently under pressure  
  • Reliable & flexible to change

Duties and Responsibilities:

  • Overall responsibility for the profitable operation and organisation of the restaurant, including front of house and back of house.
  • Set procedures to ensure a high standard of customer service and customer satisfaction.
  • Implement customer enquiry and complaints procedures and ensure all enquiries and
    complaints are handled promptly and efficiently.  
  • Uphold morale in the restaurant.  
  • Set and manage budgets.  
  • Work with the Marketing Manager to plan and oversee marketing and promotional activities.  
  • Manage and train front-of-house staff to maintain high service standards.  
  • Manage staff rosters/staff records.  
  • Interview and recruit staff.  
  • Undertake staff appraisals and disciplinary action when required.  
  • Have extensive knowledge of local and international beverage trends.  
  • Establish and enforce health & safety standards across all service and kitchen areas in coordination with the Head Chef and kitchen managers.  
  • Ensure all equipment and work environments are operational.  
  • Set cash management procedures and ensure compliance to these procedures.  
  • Set customer reservation procedures and ensure staff adherence to these procedures.
  • Ensure quality of food and beverage presentation.  
  • Manage restaurant front of house meetings.  
  • Prepare management reports on the sales and profitability of the business.  
  • Develop and implement marketing strategies to promote the restaurant.  
  • Manage branding initiatives to maintain and enhance the restaurant's image.
  • Maintain and update social media profiles to engage with customers and promote
    offerings.  
  • Plan and manage events, promotions, and special offers to attract new customers and retain existing ones.  
  • Schedule regular posts and updates on platforms such as Instagram, Facebook, Twitter, and TikTok.  
  • Respond to comments, messages, and reviews in a timely and professional manner.
  • Any other duties the employer may reasonably require.  
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