Restaurant Manager

About the role:

• Manage all front of house staff, impart knowledge, skills and training to all front of house staff to ensure high standards
• Maintain standards for health and safety at work in all restaurant service areas
• Ensure all equipment and environments are operational
• Order and maintain (non-food) inventory to ensure efficient operations
• Ensure compliance with cash management procedures
• Ensure compliance with restaurant security procedures
• Ensure compliance with host responsibility practices and adherence to sale and supply of alcohol regulations
• Ensure quality of food and beverage presentation
• Interact with customers and inform on food and beverage options
• Set procedures to ensure a high standard of customer services and customer satisfaction
• Ensure all enquires and complaints are handled promptly, efficiently and professionally
• Uphold morale in the restaurant
• Ensure relationships between all staff is of a high standard
• Manage function events in conjunction with the Venue Manager
• Assist Venue Manager with staff Performance Reviews
• Run Pre-service meetings with FOH team members

Preferred Competencies

 Technical

• Hold a Duty Manager Certificate (Sale and Supply of Alcohol Act)
• Training skills
• Organisation and time management skills.

 Interpersonal & Personal Skills

• Excellent customer service.
• Excellent communication skills both oral and written.
• Motivational and leadership skills
• Ability to work independently and confidently to make decisions.
• Problem solving ability to resolve issues
• Ability to delegate and give instructions.
• Committed to team and establishment excellence
• Positive attitude, outgoing and friendly personality
• Ability work competently under pressure
• Reliable and flexible to change