Duties and Responsibilities of Restaurant Manager:

• Manage the daily operations of the venue and support its ongoing growth.
• Supervise and manage Front of House (FOH) staff.
• Handle staff selection, rostering, and training.
• Maintain high levels of customer service for all patrons.
• Prepare reports and manage cash-ups.
• Organize purchasing and pricing of products in line with the allocated budget.
• Demonstrate a hands-on management style, spending significant time on the floor and leading from the front.
• Coordinate with Head Chefs and Sous Chefs as the Director’s representative, overseeing all operations and ensuring procedures are followed.
• Work closely with the Head Chef to build a strong and harmonious relationship between Front of House and kitchen teams, ensuring shared goals and high customer satisfaction.
• Oversee food and beverage quality and presentation, including portion sizes, menu updates, and recipe changes.
• Conduct monthly stock takes in collaboration with the FOH Management Team and Chef.

Qualification and experiences

• A minimum Diploma in Hospitality is required.
• At least 1 years of experience in a similar role is required.
• Enthusiastic and motivated individual.
• Friendly, positive & approachable attitude.
• Adherence to OH&S and Food Safety regulations.
• Availability 7 days a week, including days/nights/weekends/split shifts and public holidays.
• 
  

Duties and Responsibilities of Restaurant Manager:

• Manage the daily operations of the venue and support its ongoing growth.
• Supervise and manage Front of House (FOH) staff.
• Handle staff selection, rostering, and training.
• Maintain high levels of customer service for all patrons.
• Prepare reports and manage cash-ups.
• Organize purchasing and pricing of products in line with the allocated budget.
• Demonstrate a hands-on management style, spending significant time on the floor and leading from the front.
• Coordinate with Head Chefs and Sous Chefs as the Director’s representative, overseeing all operations and ensuring procedures are followed.
• Work closely with the Head Chef to build a strong and harmonious relationship between Front of House and kitchen teams, ensuring shared goals and high customer satisfaction.
• Oversee food and beverage quality and presentation, including portion sizes, menu updates, and recipe changes.
• Conduct monthly stock takes in collaboration with the FOH Management Team and Chef.

Qualification and experiences

• A minimum Diploma in Hospitality is required.
• At least 1 years of experience in a similar role is required.
• Enthusiastic and motivated individual.
• Friendly, positive & approachable attitude.
• Adherence to OH&S and Food Safety regulations.
• Availability 7 days a week, including days/nights/weekends/split shifts and public holidays.
•