Restaurant Manager

• Planning, directing, and overseeing all phases of daily operations to ensure efficiency and profitability.
• Managing food and labor costs, maintaining accurate financial records, and reviewing profit and loss statements.
• Delivering superior guest service by ensuring prompt, friendly, and professional interactions at all times.
• Recruiting, training, supervising, and evaluating staff performance to maintain high service and operational standards.
• Coordinating with chefs and kitchen staff to plan seasonal menus, manage food preparation, and maintain quality and consistency.
• Monitoring food quality, portion sizes, and presentation by sampling dishes and inspecting meals before service.
• Ensuring full compliance with food safety, hygiene regulations, and workplace safety standards.
• Managing inventory and stock levels, handling supplier negotiations, and ensuring timely payments to vendors.
• Conducting regular staff meetings and training sessions focused on service standards, up-selling, and operational protocols.
• Organizing dining areas for daily service, business meetings, private functions, and special events.
• Handling customer feedback and complaints promptly to enhance guest satisfaction and improve service quality.
• Implementing marketing initiatives such as happy hours, themed promotions, food festivals, and customer competitions.
• Maintaining a clean, well-presented, and welcoming restaurant environment with attention to décor, lighting, and ambiance.
• Creating staff rosters, delegating tasks, prioritizing responsibilities, and ensuring adequate shift coverage.
• Completing administrative duties including reporting, compliance documentation, and submitting biannual operational reports to senior management

Pay: A$70,000.00 - A$90,000.00 per year