Develop and maintain a professional and cooperative relationship with 
kitchen and liquor dispensing staff to ensure the overall business 
operates smoothly. 
• Look for opportunities to improve procedures, and make 
improvements where appropriate.  
• Ensure the restaurant has a sufficient level of staffing and staff rosters 
are prepared in a timely manner.  
• Ensure staff are trained in the correct procedure for taking 
reservations.  
• Ensure restaurant staff can confidently describe wine list and menu 
items and can make recommendations when asked to do so. 
• Ensure staff are aware of specials, new wine lists and menu items and 
out of stock food and wine. 
• Maintain a high level of morale and team cooperation.  
• Answer phones quickly and ensure staff do the same. 
• Follow up on customer complaints/comments quickly. 
• Ensure that all restaurant staff are aware of their obligations pursuant 
to the Sale and Supply of Alcohol Act 2012 and the company’s liquor 
licence is not jeopardised as a direct consequence of their actions. This 
includes patron conduct and intoxication. 
• Complete restaurant seating plan for the following day. 
• Complete cash-up, noting any differences between actual and till total 
• Complete shift summary with tips. 
• Ensure that all staff who answer customer queries regarding functions 
are aware of what the policies are. 
• Update systems for taking function bookings and ensure staff, food 
and beverages are organised. 
• Confirm all group bookings. 
• Ensure the cleaner is carrying out his/her duties to the required 
standard and let him/her know if there is anything extra that needs to 
be done, or if anything is not being done to the agreed standard. 
• Ensure an adequate supply of all items needed by the restaurant, 
including napkins, cutlery, glassware, docket books, menus, wine lists, 
printer and eftpos paper, staff uniforms, etc. 
• Ensure restaurant equipment is maintained to reduce the likelihood of 
breakdowns. 
Job Description – Restaurant Manager  October 2014 
• Participate as a constructive member of the management team with 
the view to maximising business sales volumes and profitability. 
• Ensure office is left in a tidy state. 
• Complete such other general and clerical duties as the manager or 
nominee may require to assist with the smooth operation of the 
business. 
• Make sure  no customer is served out of licensing hours. 
• Ordering, invoicing, Inventory 
• Any other duties employer or other management may require within 
the Complex

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