Restaurant Manager

**Restaurant Manager**

**Objective of Position**

**To ensure the overall smooth and effective operation of the restaurant with a strong customer service orientation.**

**Report To**

**Owner / Manager**

**Responsible For**

**Restaurant staff**

**Relationship With**

**Staff, customers, suppliers and local authorities (ARLA, Police, RPH etc)**

**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.**

**Relevant Qualifications**
- **Level 4 National Certificate in Hospitality (Specialist Food and Beverage Service)or 3 years work experience as a Duty manager**

**Personal Attributes**
- **Honest and reliable**:

- **Good communication skills**:

- **Leadership skills**:

- **Excellent customer service**:

- **Proactive**:

- **Good personal hygiene**:

- **Able to work alone as well as part of a team**

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

**Salary**: $50,000.00 - $62,000.00 per year

Schedule:

- 8 hour shift

Ability to commute/relocate:

- Nelson CBD, Nelson: Reliably commute or planning to relocate before starting work (preferred)