Key Responsibilities:

• Overseeing the daily operations of the restaurant to ensure exceptional customer service and efficient service delivery.

• Supervising, training, and supporting front-of-house staff to maintain high standards of performance and professionalism.

• Managing staff rosters, performance, and day-to-day operational requirements.

• Monitoring stock levels, ordering supplies, and liaising with suppliers as required.

• Handling customer enquiries, feedback, and complaints in a professional and timely manner.

• Ensuring compliance with food safety, workplace health and safety, and relevant hospitality regulations.

• Working closely with the kitchen team to ensure seamless coordination between front and back of house.

• Assisting with budgeting, cost control, reporting, and implementing strategies to improve operational efficiency and customer satisfaction.

About you:

• At least one year of relevant experience as a Restaurant Manager or in a similar hospitality management role.

• Strong leadership and team management skills.

• Excellent communication and customer service abilities.

• Ability to work efficiently in a fast-paced restaurant environment.

• Sound knowledge of restaurant operations, food safety, and hospitality industry standards.

• Strong organisational and problem-solving skills with attention to detail.

• • Professional presentation and the ability to lead by example.