Restaurant Manager



Restaurant Manager Prince of York Venue Operations. This is the day to day duties of a restaurant manager, running the floor, being the ‘face’ of the business and managing staff and concept delivery. • Maintain a very high personal presentation • Maintain a high level of service to all guests at all times • Ensure the beverage program is served to a consistently high standard • Work with the beverage manager to build and execute the drinks program • Ensure that the restaurant remains in an impeccable state of presentation • Establish all opening and closing procedures and sequences of service programs • Ensure the safety of staff and patrons during service and after leaving • Ensure Responsible Service of Alcohol policies are implemented and maintained • Maintain hygienic food handling practices and cleanliness of all waiting and bar staff • Ensure the accurate and honest balancing of the cash at the end of the shift • Support the Head Chef in maintaining a harmonious environment between kitchen and floor • Communicate with the senior management regarding any problems or changes needed • Handle complaints according to guidelines and so that it leaves customers satisfied and impressed • Interview, select, Induct and orientate floor and bar staff • Maintain wage costs to budget guidelines and drive customer spending above agreed targets • To hold regular On-the-Job training sessions to ensure that staff can perform their duties flawlessly • To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.

Marketing and Planning The successful operation of the restaurant and bar will require long term strategic planning and accurate projections of revenue, staff requirements and finding new paths to market. • Stay abreast of current market trends for wine and food • Identify areas of potential growth for the restaurant and how the business can be improved • Promotion of the restaurant through all methods available and identifying under-utilised methods of advertising in order to mark them for development. • Provide concepts, ideas, information and incentives to management team in order to drive success • Provide regular concept proposals for opportunities to drive revenue and adapt the offering to meet market trend changes.

• Working with marketing team to build a calendar of events in order to keep the business moving KNOWLEDGE, SKILLS and EXPERIENCE REQUIRED Knowledge • Knowledge of all relevant legislations including Liquor Administration Board Requirements and audit requirements with the NSW Department of Liquor, Gaming and Racing. • Hospitality/events/key staff/dining and high-volume restaurant background • Strong understanding of the wine industry and wine service Experience • Minimum 5 years’ experience in.

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16 Sep 2019


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