Job duties:
Being responsible for the management and operation of restaurant business.
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Indoor and outdoor eating area management, customer service management and quality maintenance, customer complaints handling and response, and public relation management.
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Bookkeeping for the business (working hours of staff, petty cash, bonus decisions if applicable).
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Price setting for all the products and services
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Assisting in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
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Monitoring the performance of waitress and waiters.
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Supervision duties include delegating responsibilities, scheduling, coaching, correcting, and evaluating the staff.
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Recruiting, interviewing, training and mentoring the staff.
restaurant supplies order/purchases and stock management. -
Decisions on discounts offered to particular clients and special promotion price setting up.
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Kitchen management, in conjunction with the head chef, such as stock level management, purchasing activities.
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Menu planning and updating from time to time, and this needs to be done in conjunction with the head chef.
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Special catering service price negotiation, organisation and coordination.
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Continue to enhance the guest service experience by creative initiatives.
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Maintain and demonstrate strong knowledge of food and beverage trends, within the hospitality industry
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Marketing strategies and advertisements
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Health, safety and hygiene management to ensure high standards to be maintained to meet the requirements of the relevant regulations.
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Any other tasks not listed in this document, which conform to the spirit of the Employee’s Employment Agreement.
Other Details:
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Requirements: Diploma or bachelor or higher qualification in business, management or related area
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Remuneration : $32 to $40 per hour depending on your level of experience, skills and qualifications relevant to the job
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40 hours per week
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Location : Albany Auckland
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