Lead daily restaurant operations, ensuring service standards are consistently met or exceeded. Create a welcoming and qualified dining experience for all customers.
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Key responsibilities
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- Manage reservations, seating plans, and service flow to optimise customer satisfaction
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- Handle guest feedback, complaints, and service recovery professionally and promptly
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- Ensure restaurant presentation, cleanliness, and ambience meet restaurant standards at all times
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- Recruit, train, roster, and supervise restaurant staff
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- Lead by example with a hands-on approach during service periods
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- Conduct pre-shift briefings and ongoing coaching
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- Manage labour costs, staff productivity and rosters within budget
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- Monitor stock levels, food and beverage costs, wastage and financial transactions
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- Plan menus and menu offering in consultation with the Head Chef
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- Ensure dining facilities comply with food safety, RSA, WHS and other applicable regulatory requirements
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