Restaurant Managers / Food and Beverage Managers

The Bayswater Hotel is a modern local pub, offering high quality food and drinks in a heritage building in the city of Bayswater. With spacious outdoor areas and plenty of separation between quiet corners, bars, and -playgrounds, the venue caters for the needs of every type of customer.

We are currently looking for a Restaurant Manager / Food and Beverage Manager who will be responsible for the overall running of the business leading by example and maintaining high standards.

Duties and Responsibilities:

* Oversee day-to-day food and beverage operations to ensure high-quality service and guest satisfaction.

* Develop and implement strategies to maximize revenue and control costs

* Manage inventory levels, procurement, and stock rotation to minimize waste and ensure optimal supply.

* Recruit, train, and supervise staff, fostering a positive work environment and adherence to standards.

* Work closely with kitchen and bar teams to ensure smooth operations and timely service.

* Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures.

* Collaborate with marketing and kitchen to develop promotions, menus, and special events.

* Handle customer enquiries, complaints, and feedback professionally and promptly.

Qualifications and Attributes:

* Preferably at least a relevant diploma level hospitality management or business administration or other related formal qualification Current RSA

* 1-2 years of relevant experience in food and beverage management, preferably in a hotel, restaurant, or other commercial food and beverage menu. Additional experience will be required for applicants without a relevant formal qualification.

* Strong leadership and managerial skills with the ability to motivate and develop a strong team.

* Excellent communication and interpersonal abilities, focusing on customer service and relationship building.

* Solid understanding of food and beverage operations, including inventory management, cost control, and menu development.

* Flexibility in scheduling, including evenings, weekends, and holidays.

Salary: $70,000 to $100,000 per year plus statutory superannuation