TITLE: RESTAURANT MANAGER (FULL TIME)
Name: CITY EXTRA (PARAMATTA) UNIT TRUST t/a CITY EXTRA PTY LIMITED
ABN: 14551466188
Work Type: Full Time, 40 Hours Per Week
Salary: 72,800 + 11% of superannuation
Location: Shop E4, East Podium, Circular Quay, Sydney, NSW 2000
REPORTING TO:
This role reports directly to the Managing Director
TASK AND RESPONSIBILITIES:
? Collaborate with chefs to discuss potential menu changes and improvements, offering suggestions and adjustments based on customer preferences, market trends, and the restaurant's overall concept.
? Determine and ensure menu pricing is accurate to maximize profitability.
? Develop strategies for special events and promotions to attract customers and boost revenue, working closely with marketing teams for effective promotion.
? Oversee procurement, including supplier sourcing, price negotiation, and inventory management within budget limits.
? Monitor stock levels and order supplies as necessary.
? Handle financial transactions and generate expense and income reports to enhance operational efficiency.
? Uphold high standards of cleanliness, hygiene, and safety in the restaurant, ensuring compliance with health and safety regulations.
? Manage reservations to optimize table turnover and customer satisfaction.
? Address customer inquiries and resolve complaints promptly and professionally to maintain customer satisfaction.
? Recruit, train, and supervise waiting and kitchen staff to uphold service standards.
? Maintain staff rosters for adequate coverage during peak periods.
? Welcome and advise customers on menu choices, specials, and promotions.
QUALIFICATION, EDUCATION, EXPERIENCE AND ABILITIES REQUIRED:
Qualifications/Education
? A relevant Diploma Degree
Experience/ Knowledge
? A minimum of 2 years of relevant experience
Essential Skills
? Proficient in both oral and written communication, adept at engaging with various stakeholders including staff, clients, and suppliers.
? Skilled in leading and motivating a diverse team, establishing clear goals, and offering guidance and encouragement.
? Demonstrate strong organizational abilities to manage multiple tasks efficiently, prioritize effectively, and maintain seamless operations.
? Possess knowledge of budgeting, cost management, and financial analysis for effective expense control, pricing strategies, and profitability management.
? Committed to delivering outstanding customer service, with the capability to handle complaints and resolve issues promptly.
? Familiar with culinary trends, menu design, and food preparation techniques to craft appealing and profitable menus.
? Proficient in inventory management, including stock tracking and waste reduction, to control costs and ensure ingredient availability.
? Knowledgeable in health and safety protocols, ensuring compliance and fostering a safe environment for both staff and customers.
? Skilled in training, coaching, and developing staff to enhance their skills and performance levels.
? Capable of quick problem-solving in a dynamic restaurant setting.
? Adaptable to changing circumstances such as evolving customer preferences, market trends, and operational hurdles.
? Detail-oriented, ensuring high standards of food quality, service, and cleanliness are consistently maintained.
Name: CITY EXTRA (PARAMATTA) UNIT TRUST t/a CITY EXTRA PTY LIMITED
ABN: 14551466188
Work Type: Full Time, 40 Hours Per Week
Salary: 72,800 + 11% of superannuation
Location: Shop E4, East Podium, Circular Quay, Sydney, NSW 2000
REPORTING TO:
This role reports directly to the Managing Director
TASK AND RESPONSIBILITIES:
? Collaborate with chefs to discuss potential menu changes and improvements, offering suggestions and adjustments based on customer preferences, market trends, and the restaurant's overall concept.
? Determine and ensure menu pricing is accurate to maximize profitability.
? Develop strategies for special events and promotions to attract customers and boost revenue, working closely with marketing teams for effective promotion.
? Oversee procurement, including supplier sourcing, price negotiation, and inventory management within budget limits.
? Monitor stock levels and order supplies as necessary.
? Handle financial transactions and generate expense and income reports to enhance operational efficiency.
? Uphold high standards of cleanliness, hygiene, and safety in the restaurant, ensuring compliance with health and safety regulations.
? Manage reservations to optimize table turnover and customer satisfaction.
? Address customer inquiries and resolve complaints promptly and professionally to maintain customer satisfaction.
? Recruit, train, and supervise waiting and kitchen staff to uphold service standards.
? Maintain staff rosters for adequate coverage during peak periods.
? Welcome and advise customers on menu choices, specials, and promotions.
QUALIFICATION, EDUCATION, EXPERIENCE AND ABILITIES REQUIRED:
Qualifications/Education
? A relevant Diploma Degree
Experience/ Knowledge
? A minimum of 2 years of relevant experience
Essential Skills
? Proficient in both oral and written communication, adept at engaging with various stakeholders including staff, clients, and suppliers.
? Skilled in leading and motivating a diverse team, establishing clear goals, and offering guidance and encouragement.
? Demonstrate strong organizational abilities to manage multiple tasks efficiently, prioritize effectively, and maintain seamless operations.
? Possess knowledge of budgeting, cost management, and financial analysis for effective expense control, pricing strategies, and profitability management.
? Committed to delivering outstanding customer service, with the capability to handle complaints and resolve issues promptly.
? Familiar with culinary trends, menu design, and food preparation techniques to craft appealing and profitable menus.
? Proficient in inventory management, including stock tracking and waste reduction, to control costs and ensure ingredient availability.
? Knowledgeable in health and safety protocols, ensuring compliance and fostering a safe environment for both staff and customers.
? Skilled in training, coaching, and developing staff to enhance their skills and performance levels.
? Capable of quick problem-solving in a dynamic restaurant setting.
? Adaptable to changing circumstances such as evolving customer preferences, market trends, and operational hurdles.
? Detail-oriented, ensuring high standards of food quality, service, and cleanliness are consistently maintained.
