Job Description

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