To ensure the overall smooth and effective operation of the restaurant and bar with a strong customer service orientation.
Duties and Responsibilities
Develop and maintain a professional and cooperative
relationship with kitchen and liquor dispensing staff to
ensure the overall business operates smoothly.
Follow steps of service
Help create and cost bar list
Monthly & weekly cogs control
Monthly & weekly wages control
Look for opportunities to improve procedures, and make
improvements where appropriate.
Ensure the Site has a sufficient level of staffing and staff
rosters are prepared in a timely manner.
Ensure staff are trained in the correct procedure for taking
reservations.
Ensure Site staff can confidently describe wine list and menu
items and can make recommendations when asked to do so.
Ensure staff are aware of specials, new wine lists and menu
items and out of stock food and wine.
Maintain a high level of morale and team cooperation.
Answer phones quickly and ensure staff do the same.
Follow up on customer complaints/comments quickly.
Ensure that all restaurant staff are aware of their obligations
pursuant to the Sale and Supply of Alcohol Act 2012 and the
company’s liquor licence is not jeopardised as a direct
consequence of their actions. This includes patron conduct
and intoxication.
Complete restaurant seating plan for the following day.
Complete cash-up, noting any differences between actual
and till total
Complete shift summary with tips.
Ensure that all staff who answer customer queries regarding
functions are aware of what the policies are.
Update systems for taking function bookings and ensure
staff, food and beverages are organised.
Confirm all group bookings.
Ensure the cleaner is carrying out his/her duties to the
required standard and let him/her know if there is anything
extra that needs to be done, or if anything is not being done
to the agreed standard.
Ensure an adequate supply of all items needed by the site,
including napkins, cutlery, glassware, docket books, menus,
wine lists, printer and eftpos paper, staff uniforms, etc.
Ensure restaurant equipment is maintained to reduce the
likelihood of breakdowns.
Participate as a constructive member of the management
team with the view to maximising business sales volumes
and profitability.
In consultation with the manager, chef and staff prepare and
introduce an ongoing calendar of cost-effective promotional
initiatives, which are focused on maximising food sales
volumes.
Manage staff in a fair and equitable manner, take appropriate
disciplinary action when required and comply with best
practice and establishment regulations.
Ensure office is left in a tidy state.
Complete such other general and clerical duties as the
manager or nominee may require to assist with the smooth
operation of the business.
Personal Attributes
Honest and reliable
Good communication skills
Leadership skills
Excellent customer service
Proactive
Good personal hygiene
Able to work alone as well as part of a team
To apply for the role, click here.
