Restaurant Manager

To coordinate the activities of staff and supplies alongside the General Manager and Assistant Manager to deliver quality products and service to customers. Job Title: Restaurant Manager Number of Positions: 2 Location: Canterbury Pay Rate: $29.00–$35.00 per hour (depending on experience) Employment Type: Full-time, permanent As Front of House Restaurant Manager your duties and responsibilities are described below: Main Duties Staff• Train, supervise, advise and discipline FOH staff for the efficient operation of the restaurant through the use of the Training Manuals and Policy & Procedure Manuals.• Schedule staff on rosters fairly and accordingly to bookings/events and that there is adequate staffing levels for anticipated business during shifts.• Nurture a positive working environment • Organise and conduct pre-shift and departmental meetings communicating important information to the staff, such as daily specials, products that need to be upsold/on special important bookings and menu changes. • Schedule and direct staff into their sections for the shift.• Listen to any staff concerns raised and document for the following Managers Meeting or if urgent raise straight away.• Communicate with the Kitchen Manager/Head Chef in regards to menu changes/large group bookings/any issues regarding the menu• Communicate with all other management in regards to special events in the restaurant.• Maintain rapport with all departments and attend relevant meetings.• Utilise Deputy properly with all staff to ensure proper use eg clocking in and out correctly and honestly.• Communicate with the business book keeper in regards to staff, stock and invoices Customers• Interact positively with customers and resolve any problems that arise to the satisfaction of the customer.• Answer telephones in a clear voice, coordinate and document reservations on Now Book it and any large group bookings add to the shared google sheets doc.• Take feedback from guests concerning food, beverages, service and improvement ideas. Stock & Financial• Maintain profitability of the restaurant to support overall restaurant operation. • Control payroll, stock and equipment costs (minimising loss and misuse). • Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. • Estimate consumption, forecast requirements and maintain inventory• Making sure stock is consistently ordered and that wholesale price is competitive• Evaluate cost effectiveness of all aspects of operation. • Develop and implement cost-saving and profit-enhancing measures.• Ensure that all standards and restaurant cash handling procedures are met.• Ensure compliance with local, state and federal laws.• Implement innovative strategies to improve productivity and sales• Control costs and minimise waste• Ensure banking is correctly and accurately done, in peak season every week day and in low season every Monday and if needed Friday. General• Maintain cleanliness of all areas of restaurant, bar, toilets, staff area and outside chiller. • Ensure compliance with local, regional and countrywide rules and laws.• Monitor operations and initiate corrective actions• All employees must maintain a neat, clean and well-groomed appearance (specific standards available)