Restaurant/cafe Manager

SUMMARY
The Restaurant/Cafe manager is responsible for managing the daily operations of our restaurant, including the development and performance management of employees. In addition, he/she takes part in the selection of employees as well as oversees the inventory and ordering of food and supplies, optimises profits and ensures that guests are satisfied with their dining experience. The Restaurant/Cafe manager reports to the employer/directors. The Restaurant Manager needs to be a team player and lead by example.

ESSENTIAL FUNCTIONS

Primary responsibilities include:
General
- Oversee and manage all the areas of the restaurant and make decisions on matters
- of importance to guest service.

Financial
- Adhere to company standards and service levels to increase sales and minimize
- costs, including food, beverage, supply, utility and labour costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll

related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Food Safety and Planning
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure compliance with operational standards, company policies, and country laws.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Organise and plan set up and menus for special group events and functions.
- Guest service
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guest into return guests.

Operational responsibilities
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that an employee is injured.
- Manage shifts which include: daily decision-making, scheduling, and planning while upholding standards, product quality and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
- Assess the need for and organise marketing and advertising if applicable.Staff handling
- Provide direction to employees regarding operational and procedural issues.
- Conduct orientation, and oversee the training of new employees.
- Take part in the selection of new employees.
- Develop employees by providing ongoing feedback, and establishing performance expectations.
- Maintain an accurate and up-to-date plan of restaurant staffing needs.
- Prepare schedules and ensure that the restaurant is staffed for all shifts.
- Discipline and mentor staff as required
- Make a strategy to deal with customers during the shift
- Describing any specials and new offers to the staff members and ensuring their implementation
- Making sure the team is working under a set plan
- Keeping an eye on the accuracy and maintenance of food preparation processes

Work Schedule:

- Must be able to work all public holidays, school holidays, during Christmas holidays, and weekends
- Flexibility to adapt to varying work hours as needed.
- Pay rate from $27-$32 an hour (determined experience-wise)
- Minimum 30hrs/week guaranteed
**Experience**:
Minimum 2-5 years of experience in a relevant field.
Relevant cuisine knowledge would be a bonus.

**Job Types**: Full-time, Permanent

Pay: $27.00 - $32.00 per hour

Expected hours: No less than 30 per week

**Benefits**:

- Employee discount

Schedule:

- Afternoon shift
- Day shift
- Evening shift
- Morning shift
- Public holidays
- Rotating roster
- Weekend availability

Licence/Certification:

- Duty Managers License (preferred)