Planning, directing, and overseeing all phases of daily operations to ensure efficiency and profitability.
Managing food and labor costs, maintaining accurate financial records, and reviewing profit and loss statements.
Delivering superior guest service by ensuring prompt, friendly, and skilled interactions at all times.
Recruiting, training, supervising, and evaluating staff performance to maintain high service and operational standards.
Coordinating with chefs and kitchen staff to plan seasonal menus, manage food preparation, and maintain quality and consistency.
Monitoring food quality, portion sizes, and presentation by sampling dishes and inspecting meals before service.
Ensuring full compliance with food safety, hygiene regulations, and workplace safety standards.
Managing inventory and stock levels, handling supplier negotiations, and ensuring timely payments to vendors.




Conducting regular staff meetings and training sessions focused on service standards, up-selling, and operational protocols.
Organizing dining areas for daily service, business meetings, private functions, and special events.
Handling customer feedback and complaints promptly to enhance guest satisfaction and improve service quality.
Implementing marketing initiatives such as happy hours, themed promotions, food festivals, and customer competitions.
Maintaining a clean, well-presented, and welcoming restaurant workplace with attention to décor, lighting, and ambiance.
Creating staff rosters, delegating tasks, prioritizing responsibilities, and ensuring adequate shift coverage.
Completing administrative duties including reporting, compliance documentation, and submitting biannual operational reports to senior management

📌 Restaurant Manager Canberra
🏢 Turquoise Turkish Restaurant
📍 Canberra