<h1 style="text-align:center;">Position Description</h1>&nbsp;Business Name: &nbsp;Spice Cottage Pty Ltd t/as 99 SpicesPosition: Restaurant ManagerLocation: Griffith, New South Wales-2680Salary: $85,000 + SuperannuationEmployment Type: Full-time&nbsp;<h2>About 99 Spices</h2>99 Spices is a well-established and highly regarded Indian restaurant in Griffith, New South Wales, offering an authentic dining experience inspired by the rich culinary traditions of India. The restaurant is recognized for its extensive menu featuring traditional curries, tandoori specialties, freshly baked naan, vegetarian delicacies, seafood, and premium meat dishes prepared using high-quality ingredients and authentic spices.In addition to providing exceptional dine-in experiences, 99 Spices also offers takeaway, online ordering, catering services, and a carefully selected range of Australian wines and beverages. The restaurant is committed to delivering outstanding customer service, maintaining exceptional food quality, and creating memorable dining experiences for both local residents and visitors.&nbsp;<h2>Position Summary</h2>The Restaurant Manager is responsible for managing the overall operations of 99 Spices, ensuring the smooth coordination of front-of-house and kitchen activities while maintaining the restaurant’s reputation for exceptional food quality and customer service. The role requires strong leadership, commercial awareness, and the ability to oversee daily operations, optimize profitability, and ensure compliance with Australian hospitality regulations. <h3>Benefits</h3><h2>Benefits of Working at 99 Spices:</h2>&nbsp;Working at 99 Spices provides an opportunity to be part of a respected restaurant that values authenticity, quality, teamwork, and exceptional hospitality. Employees benefit from:<ul style="list-style-type:disc;"><li>Stable full-time employment within a growing and reputable hospitality business.</li><li>A supportive and collaborative workplace where teamwork and mutual respect are highly valued.</li><li>Opportunities for career progression into senior hospitality management roles.</li><li>Ongoing professional development through practical training in restaurant operations, leadership, customer service excellence, food safety compliance, and business management.</li><li>Exposure to authentic Indian cuisine, premium hospitality service, catering operations, and licensed restaurant management.</li><li>The opportunity to contribute to menu planning, promotional initiatives, and operational improvements.</li><li>Employee meals during rostered shifts (subject to business policy).</li><li>A multicultural and inclusive work environment that celebrates diversity and encourages professional growth.</li><li>The opportunity to play a key role in maintaining the outstanding reputation of one of Griffith’s well-known Indian dining destinations.</li></ul> <h3>Task & responsibilities</h3><h2>Key Responsibilities</h2>&nbsp;<ul><li>Plan and develop menus in collaboration with the Head Chef, incorporating seasonal ingredients, customer preferences, traditional Indian cuisine, and market trends while maintaining profitability.</li><li>Coordinate and manage private functions, birthday celebrations, corporate events, festive occasions, and catering services, ensuring each event reflects the restaurant’s high standards of hospitality.</li><li>Oversee the daily operations of the restaurant, ensuring efficient coordination between front-of-house and kitchen teams to deliver timely and high-quality service during lunch, dinner, takeaway, and online order periods.</li><li>Manage reservations, allocate seating efficiently, welcome guests, and ensure customers receive professional and personalized service throughout their dining experience.</li><li>Monitor customer feedback across dine-in services, online ordering platforms, and social media channels, resolving complaints promptly and implementing service improvements to enhance customer satisfaction.</li><li>Plan purchasing requirements and negotiate with suppliers to source quality meat, seafood, fresh produce, spices, beverages, packaging materials, and restaurant supplies while maintaining cost efficiency.</li><li>Establish menu pricing in consultation with business owners by analyzing food costs, operating expenses, market conditions, and profitability objectives.</li><li>Maintain accurate records of inventory, stock movements, supplier invoices, daily sales, banking, and financial transactions using the restaurant’s management systems.</li><li>Conduct regular stock takes and implement effective inventory control measures to minimise wastage, prevent stock shortages, and maintain optimal stock levels.</li><li>Recruit, induct, roster, train, supervise, and mentor front-of-house employees while working closely with kitchen staff to maintain excellent teamwork and service standards.</li><li>Conduct regular staff meetings and provide ongoing coaching in customer service, food handling procedures, up selling techniques, workplace safety, and operational policies.</li><li>Monitor labor costs and staffing levels to ensure efficient rostering while maintaining exceptional customer service during peak trading periods.</li><li>Ensure compliance with the Food Standards Australia New Zealand (FSANZ) Food Safety Standards, liquor licensing requirements, Workplace Health and Safety legislation, and local council regulations.</li><li>Regularly inspect dining areas, kitchen service areas, bar facilities, and customer amenities to ensure they remain clean, organised, safe, functional, and presented to a consistently high standard.</li><li>Coordinate promotional campaigns, seasonal specials, festive menus, and community events to increase customer engagement, repeat business, and overall restaurant revenue.</li><li>Analyse sales performance, prepare operational reports, monitor key business performance indicators, and recommend strategies to improve operational efficiency and profitability.</li><li>Foster a welcoming, inclusive, and culturally respectful environment that reflects the warm hospitality and authentic dining experience for which 99 Spices is recognized.</li></ul> <h3>Qualification & experience</h3><h2>Skills and Qualification:</h2>&nbsp;<ul style="list-style-type:disc;"><li>Strong leadership and people management skills within a busy hospitality environment.</li><li>Diploma or higher degree in relevant field</li><li>At least one year of experience in relevant field.</li><li>Excellent customer relationship management and conflict resolution abilities.</li><li>Sound knowledge of restaurant operations, budgeting, and inventory management.</li><li>Strong organisational, planning, and problem-solving capabilities.</li><li>Excellent communication and interpersonal skills.</li><li>Ability to manage multiple priorities in a fast-paced restaurant environment.</li><li>Thorough understanding of Australian food safety legislation, liquor licensing requirements, and Workplace Health and Safety regulations.</li><li>Commitment to delivering exceptional customer experiences and maintaining high operational standards.</li></ul>

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