Job Type: Permanent position | Full time position
Job Description
POSITION DESCRIPTION JOB TITLE: Restaurant Manager JOB TYPE: Full Time REPORTS TO: Venue Manager LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, **** ROLE: The Restaurant Manager will be responsible for managing front of house operations in conjunction with, or, in the absence of the Venue Manager.
A key part of the role will be to supervise the front of house team and provide assistance, guidance and training to junior team members as identified/required.
The Restaurant Manager will ensure that the venue is always presented at the standard set by the Venue Manager.
This will be in relation to cleanliness, lighting, music, temperature, staff presentation, and readiness for service.
The Restaurant Manager will be able to run any or all section(s) of the dining room as required and be comfortable assisting the bar team as well as taking bookings and hosting the venue.
The Restaurant Manager will work collaboratively with the front of house and back of house managers to ensure that restaurant standards are maintained at the highest possible level and guests are receiving exceptional experiences that exceed expectations.
A key part of this will be to monitor lunch and dinner services and maintain the highest standards of customer care.
The Restaurant Manager will play an active role in ensuring labour cost targets are achieved in compliance with regulations by evaluating and managing rostering, start and finish times and breaks of team members.
The Restaurant Manager will control costs for front of house peripherals such as linen and paper goods by always ensuring efficient ordering and stock management.




The Restaurant Manager will raise and, where possible, address any maintenance or safety issues in the venue as they arise to ensure a secure working environment for all staff.
MAIN DUTIES/RESPONSIBILITIES:
Play a key role in the management of all front of house operations by providing support to the Venue Manager
Continually look to identify areas of improvement in the venue's customer service and the efficiency with which it is run
Assess staff performance daily and provide constructive feedback to team members
Provide guidance, mentoring, and training to junior members of staff
Ensure that the cleanliness of the venue is at the highest possible level and address any issues as required
Ensure that the ambience of the venue is set to the designated standard with respect to lighting, music, and temperature
Ensure that the staff are always presented to the required standard with respect to uniform, grooming, and personal hygiene
Ensure that the venue is ready for each service by ensuring all checklists are completed in full and on time
Manage the entire dining room during service including bar operations, hosting, and staff performance
Be able to address any customer complaints and resolve these to a satisfactory conclusion




Ensure that the highest standards of customer service are constantly being delivered to all guests
Monitor service times and make effective decisions/contributions that benefit the customer experience
Bring any maintenance issues to the attention of the Venue/Restaurant Manager and where possible address these issues effectively
Bring any safety issues to the attention of the Venue/Restaurant Manager and where possible address these issues effectively
Be aware of trends in the market and propose ideas/initiatives to keep the venue at the forefront of these trends
Assist the Venue Manager to drive sales in order to achieve KPIs in relation to spend per head
Propose ideas/initiatives that will improve spend per head and help in the driving of sales
Be able to assist in the recommendation and service of wine in the venue when required
PERFORMANCE GOALS:
Continuously action and uphold the employers mission statement and core values
Adhere to and uphold all company policies and procedures
Integrate with team members and work collaboratively to achieve restaurant goals
Communicate effectively and appropriately with all colleagues
Maintain high levels of personal presentation, hygiene, and grooming
Observe high levels of punctuality
Demonstrate a consistent attitude and look to encourage and motivate colleagues
Assist the Venue Manager to maintain cost of goods to come in under budget by managing ordering and stock levels appropriately
Assist the Venue Manager to maintain wage costs by controlling rostering and monitoring hours and breaks of staff
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