RESTAURANT MANAGER

Oversee daily front- and back-of-house operations to ensure profitability, service quality, and a safe dining environment.

JobDescription (Key Responsibilities)

Team Leadership & Staffing: Hire, train, schedule, evaluate, and mentor front-of-house.
Basic knowledge and service standards of wine and craft beer is essential

Customer Service: Greet guests, monitor dining room flow, and handle complaints or special requests.

Financial Management: Monitor cash flow, track sales, manage payroll, control food and labor costs, and help prepare budgets.

Inventory & Procurement: Track stock levels, order food and supplies, and manage vendor relationships.

Health, Safety & Compliance: Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.

Requirements:

· Working knowledge of POS (Point ofSale) systems and rostering/scheduling.

· Understanding of food hygiene regulations and safety certifications .

· Strong leadership, problem-solving,and conflict-resolution abilities.

· Clear verbal and written communication.

Must be able to work weekends, evenings and public holidays

have the ability to be a problem solver and work independently when the need be