Restaurant Manager

Brandy Creek Estate, located in the mountains north of Warragul and Drouin Victoria, is just an hours drive from Melbourne. Being an award-winning venue for weddings and function hire, we offer premier wine and food in our award-winning restaurant & day spa.

Our restaurant opens 5 days a week providing Lunch and Dinner. We are seeking an experienced and dynamic full-time Restaurant Manager to oversee the daily operations of our restaurant including private bookings, corporate dinners and catered packages.

The ideal candidate thrives on the challenge of a busy work environment, cares about the

quality of your work and the work of your team and is ambitious and hungry for future growth in the hospitality industry.

Key Requirements:

 Tertiary qualification in hospitality

 Proven 3 years or more experience in a similar position managing a team of staff

including kitchen and service staff

 Outstanding leadership and team management skills.

 Excellent guest-facing communication skills in resolving guest complains

 Ability to engage effectively with prospective wedding clients and present tailored menu

options with a view to winning the business

 Strong organizational skills – rostering, stock control, and cost management experience

essential

 Experience in employing, training and motivating staff

 Knowledge of food Handling and the regulations applied to the industry from recent

legislation

 Experience managing KPI's and delivering top notch results

 Ability to work under pressure in peak service and function times

Key Responsibilities

Restaurant & Venue Operations

 Manage the day-to-day operations of the restaurant to ensure efficient and professional

service.

 Coordinate restaurant setup according to bookings, functions and operational

requirements.

 Allocate staff to daily duties and ensure effective coordination between front-of-house,

bar and kitchen teams.

 Conduct staff briefings and communicate daily bookings, functions and service

requirements.

 Monitor service quality and ensure operational standards are consistently maintained.

Staff Management & Leadership

 Recruit, train, supervise and motivate restaurant staff.

 Prepare and manage staff rosters in accordance with business requirements.

 Allocate duties and monitor staff performance during service.

 Provide guidance and support to staff and address operational issues as required.

 Promote effective teamwork and communication across the restaurant.

Customer Service

 Welcome customers and manage reservations and seating arrangements.

 Assist customers with menu and wine recommendations.

 Respond professionally and promptly to customer enquiries, feedback and complaints.

 Monitor customer satisfaction and identify opportunities to improve the dining

experience.

 Communicate with clients regarding group bookings and private functions.

Food & Beverage Management

 Work with the Head Chef and management team in planning and developing menus.

 Monitor food and beverage service standards and customer feedback.

 Assist with operational decisions relating to food and beverage offerings.

 Ensure effective coordination between kitchen, bar and service teams.

Stock, Purchasing & Cost Control

 Monitor food, beverage and restaurant supply stock levels.

 Maintain accurate food and beverage stock records and conduct stock reconciliation.

 Identify purchasing requirements and place orders within approved budgets.

 Monitor the use of supplies and assist with controlling operational expenditure.

Financial & Administrative Management

 Reconcile daily restaurant takings and maintain accurate financial records.

 Maintain records relating to sales, stock and restaurant transactions.

 Prepare operational information and reports for management review.

 Assist management with monitoring sales and expenditure targets.

Food Safety, Hygiene & Compliance

 Ensure food safety procedures and practices are consistently followed.

 Maintain high standards of cleanliness, hygiene and presentation throughout the

restaurant.

 Ensure restaurant facilities and service areas remain clean, functional and suitable for

customers and staff.

 Ensure operations comply with applicable food safety and sanitary requirements.

Functions & Events

 Plan and coordinate restaurant requirements for private functions and special events.

 Work with management and the Head Chef to organize event requirements.

 Coordinate staffing, restaurant setup and service requirements for functions.

 Communicate with clients to understand and deliver their function requirements.

Pay: $80,000.00 – $85,000.00 per year

Work Location: In person