Restaurant Manager
4 weeks ago
Objective: To ensure the overall smooth and effective operation of the restaurant with a strong customer service orientation.
· Minimum 30 hours per week guaranteed
· Applicants must pass pre-employment drug test
· Applicants must provide a CV
Duties and Responsibilities:
Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly
Look for opportunities to improve procedures, and make improvements where appropriate
Ensure the restaurant has a sufficient level of staffing and staff rosters are prepared in a timely manner
Ensure staff are trained in the correct procedure for taking reservations
Ensure restaurant staff can confidently describe wine list and menu items, and can make recommendations when asked to do so
Ensure staff are aware of specials, new wine lists and menu items and out of stock food and wine
Maintain a high level of morale and team cooperation
Answer phones quickly and ensure staff do the same
Follow up on customer complaints/comments quickly
Ensure that all restaurant staff are aware of their obligations pursuant to the Sale and Supply of Alcohol Act 2012 and the company's liquor licence is not jeopardised as a direct consequence of their actions. This includes patron conduct and intoxication
Complete restaurant seating plan for the following day
Complete cash-up, noting any differences between actual and till total
Complete shift summary with tips
Ensure that all staff who answer customer queries regarding functions are aware of what the policies are
Update systems for taking function bookings and ensure staff, food and beverages are organised
Confirm all group bookings
Ensure the cleaner is carrying out his/her duties to the required standard and let him/her know if there is anything extra that needs to be done, or if anything is not being done to the agreed standard
Ensure an adequate supply of all items needed by the restaurant, including: napkins, cutlery, glassware, docket books, menus, wine lists, printer and eftpos paper, staff uniforms, etc
Ensure restaurant equipment is maintained to reduce the likelihood of breakdowns
Participate as a constructive member of the management team with the view to maximising business sales volumes and profitability
In consultation with the manager, chef and staff prepare and introduce an ongoing calendar of cost effective promotional initiatives, which are focused on maximising food sales volumes
Manage staff in a fair and equitable manner, take appropriate disciplinary action when required and comply with best practice and establishment regulations
Ensure office is left in a tidy state
Complete such other general and clerical duties as the manager or nominee may require to assist with the smooth operation of the business
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