Key Responsibilities

• Plan, organise and oversee the daily operations of the restaurant.
• Manage and supervise front-of-house staff, ensuring high standards of service and professionalism.
• Recruit, train, mentor and performance-manage hospitality team members.
• Monitor customer satisfaction and promptly resolve customer enquiries and complaints.
• Coordinate reservations, seating arrangements and service flow to maximise guest experience.
• Ensure compliance with food safety standards, workplace health and safety requirements, and liquor licensing regulations.
• Manage stock control, ordering and supplier relationships for restaurant operations.
• Monitor labour costs and assist with rostering to ensure efficient staffing levels.
• Work closely with the kitchen team to ensure seamless service delivery.
• Assist in developing and implementing promotional activities and strategies to increase patronage.
• Maintain accurate records relating to sales, staffing, stock and operational performance.
• Support senior management in achieving financial and operational objectives.

Skills and Experience

To be successful in this role, you will have:

• At least 1 year of relevant experience in a restaurant management or hospitality management role.
• Strong leadership and team management skills.
• Excellent customer service and communication abilities.
• Experience managing staff rosters, inventory and operational budgets.
• Sound knowledge of food and beverage operations.
• Current Responsible Service of Alcohol (RSA) certificate.
• Strong organisational and problem-solving skills.
• Ability to work effectively under pressure in a fast-paced hospitality environment.
• A commitment to delivering exceptional customer experiences.