Restaurant Manager
vor 7 Stunden
SKILLS: Must have at least a relevant Diploma + 3 years of relevant work experience.
RESPONSIBILITIES: The role of the Restaurant Manager is to effectively lead and coordinate all aspects of the restaurant's operations ensuring smooth day-to-day operations and driving the restaurant's success.
The role encompasses a wide range of tasks that require effective leadership, coordination, and a keen eye for detail.
REPORTING: Reports to the General Manager.
DUTIES: Shift management by ensuring all shifts deliver extraordinary service standards.Being responsible for the company's culture and values.Always maintaining the highest level of customer satisfaction.Forecasting and achieving agreed revenue targets with Company Executive.Development and implementation of quality and service standards.Development and implementation of cleaning and maintenance schedules.Development and maintenance of standard operating procedures for all restaurant procedures and for sequence of service.Recruitment and induction of all staff ensuring extraordinary standards are always met.Development and maintenance of staffing structure including roles and job descriptions for any supervisory or lower-level positions.Responsible for long term staffing strategies.Design and implement staff training programs with ongoing product.
knowledge and sales training to maximise sales and increase average spend.Updating the food menu and beverage list when any changes are made and ensuring all descriptions are 100% accurate.Conducting staff briefings.Responsible for managing the roster for the service and signing the team off as necessary.Ensure correct operation and balancing of cash POS systems including daily and weekly reporting.Implementation and maintenance of POS systems and software.Responsible for the opening and closing of the venue.Checking and returning all messages and emails in a timely manner.Assist in the planning for future development of facilities and service improvements.Identifying trends and creating opportunities to maximise the business revenue.Collaborating with the marketing team and contributing to the development and implementation of marketing strategies to attract customers and increase brand visibility.Staying updated on industry trends, new culinary techniques, and customers preferences.Collaborating with the kitchen staff to develop and update the menu based on customer preferences, seasonal availability, profitability, and possible promotions or specials.Ensuring compliance with health and safety regulations by enforcing food safety standards, maintaining cleanliness and hygiene in the restaurant, conducting regular inspections, and implementing proper training for staffEnsuring appropriate and necessary disciplinary action is taken for breaches of company policy.Establishing and maintaining relationships with vendors and suppliers, negotiating contracts, and ensuring timely and quality delivering of products.Increasing sales at all opportunities through customer service, staff practising up-selling and cross-selling techniques.Provide weekly financial performance reports and suggestions to reach required company targets.Maintaining prime costs (COGS plus staffing costs) of no more than 65% of gross venue sales.Creating a harmonious team-orientated environment amongst all staff within venueGrooming others to carry out your role in times of your absence.
Ensuring the most suitably qualified person is appointed in the event of your absence or vacancy.ADDITIONAL SKILLS: Strong leadership skills and the ability to manage a team.Strong problem-solving skills with the ability to 'think on your feet' while still making informed decisions.Ability to work efficiently in a high pressure, busy environment.Exceptional customer service.Strong organisational and time management skills.A solid understanding of financial operations.Strong understanding of culinary techniques.SALARY: $70,000 - $80,000 based on experience.
TO APPLY: Applications in Word format should be forwarded to us by clicking the 'Apply' button below.
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