Koi Dining & Lounge Bar is seeking an experience restaurant venue manager to join our amazing team!
The successful candidate will have:
minimum 3-5 years of experience, managing food and beverage venues operations
Effective leadership, organizational and interpersonal communication skills
Monitoring the appearance and performance of all FOH staff, ensuring that a high standard is maintained at all times
A strong customer service focus and ability to build strong relationships with regulars
A proven track record of setting and monitoring revenue and costs
A passion for engaging staff training, to maintain continuous improvement and engagement for our staff
Wide knowledge of wine, food and customer service
must be energetic, hands-on, positive and driven
Your focus will be to:
Lead and coach a diverse team of people. Ensuring that team culture is at the forefront of everything you do
Understand and own your financials. Be a numbers person and challenge revenue-driving opportunities
Be hands-on and operational.
Know your product. Drive a culture of learning to guarantee you and your teams know our product inside out
And (of course), make sure every guest has an exceptional experience every time
The daily tasks of the role include:
Manage day-to-day restaurant operations, including bookings, table coordination, Restaurant set up and overall presentation;
Ensure that front of house staff and yourself are aware of restaurant menus and specials and have appropriate knowledge of pairing wines and drinks with meals;
Strive to continually improve our standards to leave customers satisfied with their experience;
Train new staff members, organize team roster and manage overall wellbeing of the team;
Plan and organize functions and catered events;
Maintain high standards of cleanliness of dining facilities to ensure they comply with health regulations;
Maintain records of stock levels to ensure all front of house items are in stock for guests to enjoy;
Ensure team compliance with OH&S.
Salary: $60,000-$80,000
The successful candidate will have:
minimum 3-5 years of experience, managing food and beverage venues operations
Effective leadership, organizational and interpersonal communication skills
Monitoring the appearance and performance of all FOH staff, ensuring that a high standard is maintained at all times
A strong customer service focus and ability to build strong relationships with regulars
A proven track record of setting and monitoring revenue and costs
A passion for engaging staff training, to maintain continuous improvement and engagement for our staff
Wide knowledge of wine, food and customer service
must be energetic, hands-on, positive and driven
Your focus will be to:
Lead and coach a diverse team of people. Ensuring that team culture is at the forefront of everything you do
Understand and own your financials. Be a numbers person and challenge revenue-driving opportunities
Be hands-on and operational.
Know your product. Drive a culture of learning to guarantee you and your teams know our product inside out
And (of course), make sure every guest has an exceptional experience every time
The daily tasks of the role include:
Manage day-to-day restaurant operations, including bookings, table coordination, Restaurant set up and overall presentation;
Ensure that front of house staff and yourself are aware of restaurant menus and specials and have appropriate knowledge of pairing wines and drinks with meals;
Strive to continually improve our standards to leave customers satisfied with their experience;
Train new staff members, organize team roster and manage overall wellbeing of the team;
Plan and organize functions and catered events;
Maintain high standards of cleanliness of dining facilities to ensure they comply with health regulations;
Maintain records of stock levels to ensure all front of house items are in stock for guests to enjoy;
Ensure team compliance with OH&S.
Salary: $60,000-$80,000
