Urban Tadka is seeking to employ 2 x full time Restaurant Managers for an immediate start at Terrey Hills NSW. You must possess either a Diploma of Hospitality Management or higher or demonstrate at least 3 years of industry experience. The job is open to Aust. Citizens, Permanent Residents, and overseas professionals. 482 sponsorship can be offered. Salary offered is $73,500 to $80,000 plus superannuation.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES
• Manage restaurant and floor operations on a daily basis.
• Review, plan and prepare menu changes in discussion with the head chef.
• Manage medium to large scale catering operations in within the onsite functions area, or off-site location or multidisciplinary sites such as other functions centres, 5-star hotels, dining cruises and outdoor facilities.
• Recruit, train and monitor staff and their performance through supervision.
• Assign and schedule duties and tasks for the floor and wait staff.
• Contribute to and recommend strategies to the management for increased sales and customer numbers.
• Negotiate and plan functions, events, and group bookings.
• Oversee budgeting, stock planning and personnel management of the restaurant floor, functions, and events.
• Enforce health, sanitation and safety regulations and ensure their compliance.
• Estimate food costs and profits and minimise food wastage.
• Ensure excellent customer dining experience through optimised presentation, quality of service and ambience, both in the onsite and offsite set-ups.
• Manage customer feedback and complaints for enhancing service quality.
REQUIRED QUALIFICATIONS AND EXPERIENCE
• Diploma level qualification in management field.
• Some experience is desirable but not essential for this role.
• Display leadership in staff motivation, quality control and management.
• Quick thinker and mature attitude in resolving customer issues.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES
• Manage restaurant and floor operations on a daily basis.
• Review, plan and prepare menu changes in discussion with the head chef.
• Manage medium to large scale catering operations in within the onsite functions area, or off-site location or multidisciplinary sites such as other functions centres, 5-star hotels, dining cruises and outdoor facilities.
• Recruit, train and monitor staff and their performance through supervision.
• Assign and schedule duties and tasks for the floor and wait staff.
• Contribute to and recommend strategies to the management for increased sales and customer numbers.
• Negotiate and plan functions, events, and group bookings.
• Oversee budgeting, stock planning and personnel management of the restaurant floor, functions, and events.
• Enforce health, sanitation and safety regulations and ensure their compliance.
• Estimate food costs and profits and minimise food wastage.
• Ensure excellent customer dining experience through optimised presentation, quality of service and ambience, both in the onsite and offsite set-ups.
• Manage customer feedback and complaints for enhancing service quality.
REQUIRED QUALIFICATIONS AND EXPERIENCE
• Diploma level qualification in management field.
• Some experience is desirable but not essential for this role.
• Display leadership in staff motivation, quality control and management.
• Quick thinker and mature attitude in resolving customer issues.
