Restaurant Manager

Restaurant Manager

Responsibilities:

• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Lead, train, and motivate staff to provide excellent customer service and maintain a positive work environment.
• Monitor and maintain high standards of food quality, presentation, and hygiene.
• Develop and implement operational policies to enhance efficiency and profitability.
• Handle customer inquiries, feedback, and complaints professionally to ensure customer satisfaction.
• Manage inventory, ordering, and cost control to minimize waste and optimize resources.
• Plan and execute marketing and promotional activities to attract and retain customers.
• Ensure compliance with all health, safety, and regulatory requirements.
• Prepare and analyze sales and operational reports to assess performance and identify areas for improvement.
• Collaborate with management to set targets and implement strategic initiatives for business growth.

Requirements:

• Proven experience as an Assistant Restaurant Manager or Restaurant Manager.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and handle challenging situations professionally.
• Knowledge of food safety regulations and best practices.
• Strong problem-solving and decision-making abilities.
• Proficiency in inventory management and cost control.

Benefits:

• 5 day work week, 44 hours per week
• Annual Leave
• $300 medical claims per year
• Medical Hospitalisation/Work Injury Insurance
• Staff meal provided