To coordinate the activities of staff and supplies alongside the General Manager and Assistant Manager to deliver quality products and service to customers.

Job Title: Restaurant Manager
Number of Positions: 2
Location: Canterbury

Pay Rate: $29.00–$35.00 per hour (depending on experience)

Employment Type: Full-time, permanent

As Front of House Restaurant Manager your duties and responsibilities are described below:

Main Duties
Staff
• Train, supervise, advise and discipline FOH staff for the efficient operation of the restaurant through the use of the Training Manuals and Policy & Procedure Manuals.
• Schedule staff on rosters fairly and accordingly to bookings/events and that there is adequate staffing levels for anticipated business during shifts.
• Nurture a positive working environment 
• Organise and conduct pre-shift and departmental meetings communicating important information to the staff, such as daily specials, products that need to be upsold/on special important bookings and menu changes. 
• Schedule and direct staff into their sections for the shift.
• Listen to any staff concerns raised and document for the following Managers Meeting or if urgent raise straight away.
• Communicate with the Kitchen Manager/Head Chef in regards to menu changes/large group bookings/any issues regarding the menu
• Communicate with all other management in regards to special events in the restaurant.
• Maintain rapport with all departments and attend relevant meetings.
• Utilise Deputy properly with all staff to ensure proper use eg clocking in and out correctly and honestly.
• Communicate with the business book keeper in regards to staff, stock and invoices Customers
• Interact positively with customers and resolve any problems that arise to the satisfaction of the customer.
• Answer telephones in a clear voice, coordinate and document reservations on Now Book it and any large group bookings add to the shared google sheets doc.
• Take feedback from guests concerning food, beverages, service and improvement ideas.

Stock & Financial
• Maintain profitability of the restaurant to support overall restaurant operation. 
• Control payroll, stock and equipment costs (minimising loss and misuse). 
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. 
• Estimate consumption, forecast requirements and maintain inventory
• Making sure stock is consistently ordered and that wholesale price is competitive
• Evaluate cost effectiveness of all aspects of operation. 
• Develop and implement cost-saving and profit-enhancing measures.
• Ensure that all standards and restaurant cash handling procedures are met.
• Ensure compliance with local, state and federal laws.
• Implement innovative strategies to improve productivity and sales
• Control costs and minimise waste
• Ensure banking is correctly and accurately done, in peak season every week day and in low season every Monday and if needed Friday.

General
• Maintain cleanliness of all areas of restaurant, bar, toilets, staff area and outside chiller. 
• Ensure compliance with local, regional and countrywide rules and laws.
• Monitor operations and initiate corrective actions
• All employees must maintain a neat, clean and well-groomed appearance 
(specific standards available)

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