POSTION SUMMARY

The Restaurant Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of supplies,

optimize profits and ensure that guests are satisfied with their dining experience

Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

GENERAL

Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.

DUTIES & RESPONSIBILTIES:

 Oversea the dining area, supervises floor and bar service staff in accordance with operating policies

 Creates a positive team atmosphere among Team Members

 Provides feedback and coaching to the Team regularly.

 Treats all Team Members fairly, with respect.

 Sets high standards for appropriate team behaviour on shift.

 Works with floor and bar staff to ensure proper food presentation and proper food-handling procedures.

 Handle guest complaints in restaurants.

 Schedules floor and bar staff meetings to ensure correct interpretation of policies and obtain feedback from staff members

 Maintain budget and employee time,



floor stock ordering

 Total receipts and balance against sales, deposit receipts, and lock facility at end of day

 Is capable of handling irate customers with a friendly/calm attitude

 Ensures product quality and great service.

 Shows enthusiasm about guest within the restaurant

 Is flexible in dealing with changes/problems (e.g., being short staffed).

 Shifts priorities and goals as work demands change.

 Priorities tasks effectively to ensure most significant tasks are completed on time.

 Delegates and follows-up effectively.

 Taking Ownership of issues or tasks and also give detail update of the General Manager.

 Seeks, listens and responds to Guest feedback.

 Coaches team on how to exceed Guest expectations

 Does not blame others; takes accountability for problems.

 Effectively identifies restaurant problems through reports and can act & execute to resolve the problem.

 Proficiency in using computer software to monitor inventory, track staff schedules and,

perform other record keeping tasks.

 Proficiency in Point of sale

Pay: $58,843.22 – $78,400.02 per year

Work Location: In person

📌 Restaurant manager (Woollahra)
🏢 Queen St Italian
📍 Woollahra