Restaurant Manager

Placed.au is looking for a full-time Restaurant Manager for our client in Cooma, New South Wales. This role is responsible for overseeing the day-to-day operations of the restaurant, ensuring efficient service delivery, maintaining food and beverage quality, managing staff, and providing an outstanding dining experience for all guests.

Job Description:

• Oversee the day-to-day operations of the restaurant and be responsible for service during operational hours.
• Monitor quality of food and beverages served, ensuring a consistent high-quality standard is maintained.
• Estimate and budget food and beverage consumption on a quarterly basis.
• Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
• Resolve customer complaints about food quality or service.
• Maintain employee records, prepare payroll, pay bills or monitor bookkeeping records.
• Devise and monitor an inventory system.
• Meet with sales representatives to order supplies for front of house and beverages.
• Arrange for maintenance and preparation of equipment and other services as required.
• Record daily sales and create end of day report.
• Complete restaurant banking when required.
• Co-create a menu with the kitchen that is appropriate for the demographics of the location and price items based on a cost analysis.
• Recruit, hire and oversee training of staff.
• Roster front and back of house staff to a rotating fortnightly roster.
• Plan and organise function menus.
• Promote and market the establishment to local businesses and residents.
• Be responsible to meet with Health Inspectors and prioritise any amendments that may be needed.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are complied with.

Qualifications/Attributes:

• Must hold a Diploma of Hospitality Management, or at least three (3) years of relevant work experience may substitute for the formal

qualification.

• Must have at least 3 years of relevant work experience.
• Ability to oversee restaurant operations and maintain high standards of food and beverage quality.
• Strong budgeting, cost-control, inventory management, and financial record-keeping skills.
• Ability to resolve customer complaints professionally and maintain excellent customer service.
• Strong staff recruitment, training, supervision, and rostering skills.
• Ability to coordinate with suppliers and manage the ordering of restaurant supplies.
• Knowledge of health and safety standards and liquor regulations.
• Strong organisational, communication, and teamwork skills.

Salary Range:

$75,000 – $90,000 p.a. excluding superannuation.