A Restaurant Manager oversees the daily operations of a food service establishment to ensure profitability, efficiency, and high customer satisfaction. They lead both front-of-house and back-of-house teams while managing financial performance.
Team Leadership: Recruit, train, schedule, and supervise servers, hosts, and kitchen staff.
Customer Service: Ensure high-quality service, handle guest complaints, and maintain a welcoming atmosphere.
Financial Management: Manage operational budgets, track daily sales, and control labour and food costs.
Inventory Control: Order food, beverages, and supplies while minimising waste and tracking stock levels.
Safety & Compliance: Enforce food safety regulations, health codes, and alcohol service laws strictly.

Job Requirements
Experience: 2–5 years of restaurant management or supervisory hospitality experience.
Skills: Solid leadership, explicit communication, conflict resolution, and multitasking abilities.
Technical Knowledge: Familiarity with restaurant point-of-sale (POS) systems and inventory software.
Availability: Flexibility to work peak hours including weekends, evenings, and public holidays.

Pay: $25.00 – $35.00 per hour

Work Location: In person

📌 Foh Staff/ Manager Restuarant Brunswick
🏢 Postmistress Eatery
📍 Brunswick