The Tea Room Pty Ltd
Barrine Drive, Regatta Point, Commonwealth Park, Parkes ACT 2600
Full Time Café-Restaurant Manager
SALARY $80,000 + SUPERANNUATION
SUMMARY
The Café-Restaurant Manager has the responsibility to lead the Front of House restaurant team and deliver a high-quality offering to provide excellent customer service. You will be required to manage and hire staff, set work schedules, and make sure the business complies with health and safety regulations. Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient venue operation, as well as maintain high production, productivity, quality, and customer-service standards.
Role and Responsibilities
Include (but are not limited to):
• To meet operational goals and work within agreed systems, policies, procedures and authority levels.
• To perform an active managerial role within the venue in charge of all Front of House operations inclusive of developing key operational standards policies and procedures inclusive of but not limited to; Opening procedures, Sequence of Service, BOH areas, Uniform policies, Job descriptions, Staff manual, Daily reports, Closing procedures, Checklists, Inventory, and Staff discounts/drinks/meals.
• To recruit in consultation with the Operations Manager, People and Culture, General manager and Director all Front of House/Bar positions necessary to operate a premium, high performing Venue.
• To train, oversee and supervise all Floor/Bar staff. Ensuring all staff are aware of their duties and what is expected of them.
• Ensure staff are always aware of and follow safe work practices and that the FOH team is compliant to all relevant laws and regulations.
• To present a strong leadership. Motivating staff, ensuring your management of staff and their relationships are maintained at a positive level therefore enabling the integrity and culture of the business to be protected.
• To ensure the upkeep of the Venue is at all times of the highest level and to report otherwise.
• To play a key role in the consistent delivery of a premium restaurant quality service – including undertaking all floor operations as required during main service periods.
• To meet customer and client satisfaction, with your demeanour and knowledge of the product offered, thus assisting in the development of the client base consequently improving costs and raising revenue.
• To create alongside the leadership team a clear sequence and standard of service which will provide the benchmark for all front of house staff.
• To ensure food and bar service is of the highest standard and delivered in a timely manner.
• To maintain the venue in an ordered and hygienic state.
• To meet industry guidelines regarding grooming, appearance and personal hygiene.
• Rostering and staff management.
• Give staff feedback on their performance to enable staff development.
• Ensure any staffing issues are resolved fairly and quickly.
• Responsible for meeting KPI’s with relation to costs, revenue, inventory and staff performance.
• Oversee the ordering and control of stock levels and minimise wastage.
• To work with and alongside fellow managers and Directors to ensure the directional growth of the business is achieved.
• To liaise with all suppliers, building relationships and managing accounts to ensure KPI’s are met.
Required Skills:
• A relevant diploma or higher qualification in Restaurant Management.
• Minimum 2 years relevant work experience.
• Demonstrate experience in hiring, directing and supervising the training of all service/bar staff.
• Having management and supervisory experience at different restaurants.
• Ability to manage other people.
• Ability to motivate staff.
• Excellent communication skills.
• Exceptional English skills.
• Attention to detail.
• Ability to resolve conflict in a constructive manner.
Please send your CV to [email protected]. We will only consider applications with an attached resume sent to our email. Please include the job role title in your email.
Barrine Drive, Regatta Point, Commonwealth Park, Parkes ACT 2600
Full Time Café-Restaurant Manager
SALARY $80,000 + SUPERANNUATION
SUMMARY
The Café-Restaurant Manager has the responsibility to lead the Front of House restaurant team and deliver a high-quality offering to provide excellent customer service. You will be required to manage and hire staff, set work schedules, and make sure the business complies with health and safety regulations. Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient venue operation, as well as maintain high production, productivity, quality, and customer-service standards.
Role and Responsibilities
Include (but are not limited to):
• To meet operational goals and work within agreed systems, policies, procedures and authority levels.
• To perform an active managerial role within the venue in charge of all Front of House operations inclusive of developing key operational standards policies and procedures inclusive of but not limited to; Opening procedures, Sequence of Service, BOH areas, Uniform policies, Job descriptions, Staff manual, Daily reports, Closing procedures, Checklists, Inventory, and Staff discounts/drinks/meals.
• To recruit in consultation with the Operations Manager, People and Culture, General manager and Director all Front of House/Bar positions necessary to operate a premium, high performing Venue.
• To train, oversee and supervise all Floor/Bar staff. Ensuring all staff are aware of their duties and what is expected of them.
• Ensure staff are always aware of and follow safe work practices and that the FOH team is compliant to all relevant laws and regulations.
• To present a strong leadership. Motivating staff, ensuring your management of staff and their relationships are maintained at a positive level therefore enabling the integrity and culture of the business to be protected.
• To ensure the upkeep of the Venue is at all times of the highest level and to report otherwise.
• To play a key role in the consistent delivery of a premium restaurant quality service – including undertaking all floor operations as required during main service periods.
• To meet customer and client satisfaction, with your demeanour and knowledge of the product offered, thus assisting in the development of the client base consequently improving costs and raising revenue.
• To create alongside the leadership team a clear sequence and standard of service which will provide the benchmark for all front of house staff.
• To ensure food and bar service is of the highest standard and delivered in a timely manner.
• To maintain the venue in an ordered and hygienic state.
• To meet industry guidelines regarding grooming, appearance and personal hygiene.
• Rostering and staff management.
• Give staff feedback on their performance to enable staff development.
• Ensure any staffing issues are resolved fairly and quickly.
• Responsible for meeting KPI’s with relation to costs, revenue, inventory and staff performance.
• Oversee the ordering and control of stock levels and minimise wastage.
• To work with and alongside fellow managers and Directors to ensure the directional growth of the business is achieved.
• To liaise with all suppliers, building relationships and managing accounts to ensure KPI’s are met.
Required Skills:
• A relevant diploma or higher qualification in Restaurant Management.
• Minimum 2 years relevant work experience.
• Demonstrate experience in hiring, directing and supervising the training of all service/bar staff.
• Having management and supervisory experience at different restaurants.
• Ability to manage other people.
• Ability to motivate staff.
• Excellent communication skills.
• Exceptional English skills.
• Attention to detail.
• Ability to resolve conflict in a constructive manner.
Please send your CV to [email protected]. We will only consider applications with an attached resume sent to our email. Please include the job role title in your email.
