Restaurant Manager

The Restaurant Manager is responsible for the restaurant operation, both front-of-house and kitchen. 

The core responsibilities include:

• Overall responsibility for making sure the venue performs financially, according to the budget.

• Planning menus in consultation with Chefs, maintaining meal/drink presentation standards, managing FOH-to-kitchen pass communication, and ensuring standard recipes are followed. 

• Planning and organising special functions, building relationships with local groups, authorities, and communities with the goal of bringing functions and groups into the venue.

• Responsibility for Food & beverage purchasing and inventory control, standard re-ordering processes, managing marketing spend within budget, and achieving labour wage targets. 

• Weekly stocktakes, daily POS cash recording, counting end-of-night cash, scanning supplier dockets/invoices, and documenting cash variances. 

• Maintaining venue ambience, cleanliness standards, hygiene compliance, health and safety compliance, fire warden duties, and routine equipment maintenance.

• Strict enforcement of liqour licencing regulations.

• Active interaction with customers to anticipate needs, resolve customer complaints/comments promptly, and ensure staff deliver high service standards.

• Hiring, conducting performance appraisals, running shift briefings, delivering training modules, and mediating between FOH and kitchen teams.

• Taking reservations, greeting, leading, and seating customers, and delivering standard table service.

What we are looking for:

• a relevant tertiary qualification (e.g.diploma level 5 or 6 in hospitality/hotel management or related) or 3+ years relevant experience
• sound knowledge of hospitality management principles & demonstrated leadership qualities
• LCQ& GM Certificate (or in process or ability to readily obtain one)

Note: this job guarantees 30 hours.