Key Responsibilities

Plan, organise and oversee the daily operations of the restaurant.
Manage and supervise front-of-house staff, ensuring high standards of service and professionalism.
Recruit, train, mentor and performance-manage hospitality team members.
Monitor customer satisfaction and promptly resolve customer enquiries and complaints.
Coordinate reservations, seating arrangements and service flow to maximise guest experience.
Ensure compliance with food safety standards, workplace health and safety requirements, and liquor licensing regulations.
Manage stock control, ordering and supplier relationships for restaurant operations.
Monitor labour costs and assist with rostering to ensure efficient staffing levels.
Work closely with the kitchen team to ensure seamless service delivery.
Assist in developing and implementing promotional activities and strategies to increase patronage.
Maintain accurate records relating to sales, staffing, stock and operational performance.
Support senior management in achieving financial and operational objectives.

Skills and Experience

To be successful in this role, you will have:

At least 1 year of relevant experience in a restaurant management or hospitality management role.
Strong leadership and team management skills.
Excellent customer service and communication abilities.
Experience managing staff rosters, inventory and operational budgets.
Sound knowledge of food and beverage operations.
Current Responsible Service of Alcohol (RSA) certificate.
Strong organisational and problem-solving skills.
Ability to work effectively under pressure in a fast-paced hospitality environment.
A commitment to delivering exceptional customer experiences.

Restaurant Manager