Restaurant Manager – Position Description Business: PappaRich Coorparoo Square

Location:
Coorparoo, Queensland Employment: Full-time Reports to: Director/Owner Direct reports: Kitchen, front-of-house and casual team members Role Purpose The Restaurant Manager is responsible for the profitable, safe and effective daily operation of PappaRich Coorparoo Square. The manager must lead the team, maintain PappaRich service and food standards, control labour and stock costs, increase sales and provide the owner with accurate operational reporting.

Key Responsibilities
Daily Operations
- Manage opening, service and closing procedures.
- Ensure the restaurant is appropriately staffed for each service.
- Conduct pre-shift briefings and allocate staff responsibilities.
- Coordinate kitchen, front-of-house, takeaway and delivery orders.
- Maintain presentation, cleanliness, music, lighting and dining-room standards.
- Ensure unavailable items are promptly updated across the POS and delivery platforms. Staff Management
- Prepare cost-effective weekly rosters based on expected sales.
- Monitor attendance, punctuality, breaks and approved

working hours
.
- Recruit, train, supervise and performance-manage employees.
- Maintain training records and ensure staff understand their duties.
- Address workplace disagreements promptly and professionally.
- Arrange replacement staff when someone is absent.
- Verify timesheets before submitting payroll information. Customer Service
- Welcome customers and monitor their dining experience.
- Resolve complaints professionally and record significant incidents.
- Follow up negative reviews and recurring service problems.
- Develop relationships with regular customers and local businesses.
- Promote group bookings, functions, celebrations and catering opportunities. Sales and Marketing
- Protect the current weekly gross-sales baseline of approximately $20,000.
- Work toward an initial target of averaging $22,000 or more per week within 12 weeks.
- Increase dine-in, takeaway, delivery, function and catering sales.




- Implement owner-approved promotions without unnecessarily reducing margins.
- Monitor daily sales patterns and recommend improvements.
- Support local-area marketing, social-media content and community partnerships. Financial Control
- Complete daily POS, cash, refund and sales reconciliations.
- Investigate cash discrepancies and unusual discounts or voids.
- Control labour costs through effective rostering and productivity.
- Monitor food costs, portion control, wastage and staff meals.
- Obtain approval before making unbudgeted or significant purchases.
- Submit a concise weekly performance report to the owner. Stock and Supplier Management
- Maintain appropriate par levels and complete regular stocktakes.
- Order stock according to projected sales and approved suppliers.
- Check deliveries for quantity, quality, temperature and pricing.
- Report supplier shortages, price increases and quality problems.
- Reduce spoilage, over-ordering, theft and unnecessary wastage. Food Safety and Compliance
- Ensure food-safety, cleaning and temperature records are completed.
- Maintain hygiene, allergen-management and cross-contamination controls.
- Ensure halal requirements and approved ingredients are followed.
- Monitor refrigeration, cooking, cooling and storage temperatures.
- Maintain workplace-health-and-safety and incident records.
- Immediately report serious food-safety, workplace or customer incidents. Key Performance Indicators
- Weekly gross sales maintained above 30000
- Labour and food costs kept within the owner-approved budget.
- Weekly roster issued at least seven days in advance.
- No unauthorised overtime or unnecessary overstaffing.
- Daily cash and POS reconciliation completed accurately.




- Stocktake and ordering completed according to schedule.
- Customer complaints acknowledged and addressed within 24 hours.
- Food-safety and cleaning records completed with no critical breaches.
- Reduced wastage, refunds, complimentary meals and order errors.
- Weekly management report submitted by the agreed deadline.
- Employees appropriately trained and shifts adequately covered. Weekly Report to Owner The manager must report:
- Gross and net sales.
- Sales compared with the previous week and target.
- Labour hours and estimated labour cost.
- Food-cost or supplier-price concerns.
- Stock shortages and wastage.
- Customer complaints, refunds and reviews.
- Staff attendance or performance concerns.
- Maintenance and equipment issues.
- Functions, catering enquiries and upcoming bookings.
- Action plan for the following week. Required Experience and Attributes
- Previous restaurant-management or senior supervisory experience.
- Strong leadership, communication and conflict-resolution skills.
- Experience with rostering, POS reconciliation and stock control.
- Understanding of food safety, allergens and workplace safety.
- Ability to work evenings, weekends and public holidays as required.
- Commercial focus with the ability to increase sales and manage costs.
- Honest, reliable, organised and accountable.
- Ability to remain calm and make sound decisions during busy services. Manager’s Authority The Restaurant Manager may:
- Allocate duties and manage employees during their shifts.
- Adjust staffing based on service requirements and approved budgets.
- Resolve reasonable customer complaints according to company policy.
- Place routine stock orders with approved suppliers.
- Recommend recruitment, disciplinary action, promotions and termination. Major expenditure, supplier changes, salary changes, significant discounts, menu-price changes and termination decisions require the Director/Owner’s approval. Pay: $59,100.00 – $88,800.00 per year Work

Location:
In person

📌 Restaurant Manager (Coorparoo)
🏢 PappaRich Malaysian Restaurant
📍 Coorparoo