Restaurant Manager

The key accountabilities are:

• Excellent communication skills with the ability to manage and motivate a team maintaining positive working relationships, directing staff for operational effectiveness.
• Monitor and manage staff by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve operational performance.
• Excellent Customer service attitude
• Hold a valid NSW Responsible Service of Alcohol (RSA) competency card.
• Have an active role in managing day-to-day operations of the Café, minimise wastage and labour cost.
• Schedule staff and assist in human resources processes as needed.
• Coordinate with vendors and other suppliers, as needed.
• Monitor the quality and presentation of all food and beverage items, liaising with the kitchen and floor staff.
• Ensure and observe correct OH&S procedures, ensuring the Café is maintained according to sanitation and cleaning standards and all staff members adhere to regulations and best practices.
• Drive sales, upsell and generate new business, manage and promote functions and special events
• Identifying strategies to retain and attract customers.
• Assist with all functions/event enquires and quotes and support event coordinators both internally and externally.
• Oversee all bookings with a full understanding of area and capacities, efficiently coordinating covers.
• Flexible schedule, working evenings and weekends.