TW &amp; TH ENTERPRISES PTY. LTD. is seeking an experienced and motivated Store Manager to organise and control the daily operations of our retail outlet. In this full-time role, you will be responsible for leading a team, driving sales, managing budgets, maintaining customer service standards, and ensuring compliance with workplace health, safety, and food regulations. The successful candidate will have strong leadership skills, a commitment to operational excellence, and the ability to work in a fast-paced environment. <h3>Benefits</h3><ul><li>Competitive salary of $75,000 – $85,000 per annum plus superannuation.&nbsp;</li><li>Opportunities for career growth and professional development.&nbsp;</li><li>Staff discounts on food and beverages.&nbsp;</li><li>Paid annual leave and public holidays in line with Australian employment standards.&nbsp;</li><li>Supportive management and team culture.&nbsp;</li><li>Recognition and rewards for outstanding performance.&nbsp;</li><li>Immediate start available.</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and coordinate daily store operations.&nbsp;</li><li>Manage staff recruitment, training, rostering, and performance.&nbsp;</li><li>Monitor and maintain stock levels, place orders, and ensure optimal inventory.&nbsp;</li><li>Implement and enforce marketing and purchasing policies and procedures.&nbsp;</li><li>Analyse sales figures and customer feedback to improve performance.&nbsp;</li><li>Maintain high standards of customer service and resolve complaints.&nbsp;</li><li>Manage prices, budgets, control costs, and meet sales targets.&nbsp;</li><li>Ensure compliance with relevant legislation and food safety standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Diploma-level qualification in a related field (or equivalent).&nbsp;</li><li>Minimum of one year experience is required, and three years of full‑time experience in a similar managerial role in the retail or food industry is strongly preferred.</li><li>Strong leadership, organisational, and problem-solving skills.</li><li>Ability to perform under pressure in a fast-paced environment.&nbsp;</li><li>Excellent communication and interpersonal skills.</li></ul>

Hospitality & Tourism

Annual

Lead a dynamic team in a fast-paced restaurant environment and grow your career with a competitive salary and immediate start.

Store Manager

Full time

Position Title: Restaurant ManagerEmployer: Azima Restaurant Pty LtdLocation: Azima Restaurant, 222 City Walk, Canberra ACT 2601Employment: Full-TimeSalary : 80,000 to 90,000 plus superReports To: Operations Manager / Senior ManagementPosition SummaryThe Restaurant Manager is responsible for the effective day-to-day management and operation of Azima Restaurant, ensuring the restaurant consistently delivers a high standard of food and beverage service, customer experience and operational efficiency.The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operational costs and stock, coordinate with kitchen personnel, suppliers and senior management, and ensure the restaurant operates efficiently during all service periods.The position requires strong leadership, organisational and commercial skills together with the ability to manage a busy and fast-paced restaurant environment while maintaining high standards of customer service. <h3>Benefits</h3> <h3>Task & responsibilities</h3>The Restaurant Manager will be responsible for the following duties:Restaurant Operations and Service Management<ul><li>Manage and coordinate the day-to-day operations of the restaurant to ensure efficient and professional food and beverage service.</li><li>Oversee restaurant opening, service and closing operations and ensure established operational procedures are consistently followed.</li><li>Organise and control restaurant operations during busy service periods to maintain efficient workflow and high service standards.</li><li>Monitor the quality and consistency of customer service and take appropriate action where service standards require improvement.</li><li>Maintain a welcoming, professional and customer-focused restaurant environment.</li><li>Monitor current restaurant, food and beverage service trends and identify opportunities to maintain and improve the restaurant's service offering.</li><li>Implement and maintain workplace procedures designed to support efficient restaurant operations.</li><li>Coordinate restaurant activities between front-of-house employees, kitchen personnel and senior management.</li><li>Ensure the restaurant is appropriately prepared and resourced for anticipated customer numbers and service requirements.</li></ul>Staff Management and Supervision<ul><li>Lead, supervise and coordinate front-of-house restaurant employees during daily operations and service periods.</li><li>Allocate duties and responsibilities to restaurant employees and monitor the completion and standard of work performed.</li><li>Prepare and coordinate staff rosters having regard to anticipated trading levels, functions, operational requirements and labour costs.</li><li>Monitor employee performance, attendance, presentation and compliance with workplace procedures.</li><li>Motivate restaurant employees to maintain high standards of customer service, teamwork and operational performance.</li><li>Participate in the recruitment, interviewing and selection of new restaurant employees as required.</li><li>Conduct staff briefings before service and communicate operational priorities, bookings, functions, menu changes and customer requirements.</li><li>Address routine workplace and staff performance issues and refer significant matters to senior management where appropriate.</li><li>Ensure employees understand and comply with the restaurant's operational, customer service, workplace safety and responsible service requirements.</li></ul>Customer Service and Guest Relations<ul><li>Oversee the overall customer experience and ensure customers receive professional, attentive and efficient service.</li><li>Engage with customers and respond appropriately to enquiries, requests and special requirements.</li><li>Resolve customer complaints and service concerns promptly and professionally.</li><li>Monitor customer feedback and identify recurring issues or opportunities to improve service delivery.</li><li>Manage significant bookings, customer requests and special service requirements.</li><li>Maintain professional relationships with regular customers and contribute to customer retention and repeat business.</li></ul>Food and Beverage Operations<ul><li>Work closely with chefs and other kitchen personnel regarding menus, service requirements and customer demand.</li><li>Liaise with chefs regarding menu planning, menu changes, seasonal offerings and the operational practicality of menu items.</li><li>Coordinate front-of-house and kitchen operations to ensure efficient communication and timely delivery of food and beverage service.</li><li>Monitor food and beverage service standards, presentation and customer feedback.</li><li>Maintain a strong working knowledge of the restaurant's food and beverage offering to ensure effective service management and communication with customers.</li><li>Ensure applicable responsible service of alcohol requirements and restaurant procedures are observed.</li></ul>Purchasing, Stock and Supplier Management<ul><li>Work with chefs and relevant personnel to coordinate the efficient provisioning and purchasing of restaurant supplies.</li><li>Monitor stock levels and ensure appropriate levels of food, beverage and operational supplies are maintained.</li><li>Coordinate orders with approved suppliers according to operational requirements and anticipated demand.</li><li>Liaise with suppliers and sales representatives regarding products, availability, pricing and delivery requirements.</li><li>Monitor stock usage, wastage and discrepancies and implement appropriate controls.</li><li>Participate in stocktakes and review stock requirements against trading activity.</li></ul>Financial and Cost Control<ul><li>Record and reconcile daily takings and relevant restaurant expenses in accordance with company procedures.</li><li>Monitor restaurant operating costs and identify opportunities to control unnecessary expenditure and wastage.</li><li>Assist in managing restaurant budgets and monitor actual expenditure against established operational budgets.</li><li>Prepare and present relevant sales, staffing and operational reports to senior management.</li><li>Monitor sales performance and assess restaurant profitability and operational results.</li><li>Set and monitor operational and service targets in consultation with senior management.</li><li>Monitor labour utilisation and staffing requirements against trading levels and operational demand.</li><li>Review restaurant performance information and identify areas where operational efficiency or profitability can be improved.</li></ul>Functions and Reservations<ul><li>Plan and coordinate special functions, group bookings and restaurant events.</li><li>Liaise with customers regarding function requirements, numbers, menus, service arrangements and special requests.</li><li>Coordinate with chefs, restaurant staff and management to ensure functions are appropriately staffed, provisioned and delivered.</li><li>Organise restaurant floor arrangements and staffing requirements for functions and significant bookings.</li><li>Monitor the delivery of functions to ensure customer expectations and restaurant service standards are achieved.</li></ul>Administration and Compliance<ul><li>Undertake restaurant administration and maintain appropriate operational records and documentation.</li><li>Prepare staffing, sales and operational reports for senior management as required.</li><li>Maintain records relating to bookings, functions, stock, suppliers and restaurant operations.</li><li>Liaise with customers, employees, suppliers, sales representatives and relevant licensing or regulatory authorities where required.</li><li>Ensure restaurant operations are conducted in accordance with applicable workplace procedures, food safety requirements, responsible service obligations and other regulatory requirements.</li><li>Assist senior management in implementing operational policies and procedures throughout the restaurant.</li><li>Identify operational problems and implement practical solutions within the scope of the Restaurant Manager's authority.</li></ul> <h3>Qualification & experience</h3>Skills and AttributesThe Restaurant Manager is expected to demonstrate:<ul><li>A diploma with at least 1 year of full time industry management experience&nbsp;</li><li>At least 3 years of experience will substitute for formal qualifications.&nbsp;</li><li>Strong restaurant and food and beverage operational experience.</li><li>Strong leadership and staff supervisory capabilities.</li><li>Sound business and commercial acumen.</li><li>Proven ability to monitor and control restaurant operating costs.</li><li>Strong organisational and time-management skills.</li><li>Ability to manage multiple operational responsibilities simultaneously.</li><li>Ability to perform effectively in a fast-paced food and beverage environment and maintain service standards under pressure.</li><li>Strong customer service and complaint-resolution skills.</li><li>Ability to implement and maintain workplace procedures.</li><li>Strong communication and interpersonal skills when dealing with employees, customers, chefs, suppliers and management.</li><li>Ability to analyse restaurant performance, staffing, sales and operational requirements.</li><li>Initiative and motivation to contribute to the ongoing commercial and operational success of the restaurant.</li><li>A strong understanding of food and beverage service and restaurant operations.</li><li>Current Responsible Service of Alcohol certification where required for the performance of the position.</li></ul>

The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operationa

Restaurant Manager

The Restaurant Manager is responsible for the daily operation of the restaurant, leading the FOH team, maintaining high standards of customer service, and ensuring the venue meets its financial, quality and compliance targets. <h3>Benefits</h3>Superannuation <h3>Task & responsibilities</h3><ul><li>Lead, coach and support the cafe team to deliver friendly, efficient and consistent service at all times.</li><li>Oversee daily restaurant operations including opening and closing procedures, cash handling, banking and reconciliation.</li><li>Create and manage staff rosters in line with budget, forecasted trade and award requirements, adjusting in response to changing demand.</li><li>Ensure the cafe consistently meets food safety, hygiene and workplace health and safety standards in line with relevant legislation and company policies.</li><li>Monitor product quality, presentation and speed of service, working closely with baristas and kitchen to maintain standards and manage service flow.</li><li>Manage stock levels, place and receive orders, minimise wastage and maintain accurate inventory records.</li><li>Support menu implementation, pricing and promotions in line with business objectives and cost targets.</li><li>Respond to customer feedback and resolve complaints professionally to protect and grow the cafe’s reputation.</li><li>Train new team members and provide ongoing coaching on service standards, POS use, product knowledge and safety procedures.</li><li>Track key performance indicators (sales, labour, average spend, waste) and work with the business owner/Managing Director to improve results.</li><li>Coordinate with suppliers, service contractors and other stakeholders to ensure equipment is maintained and the venue remains clean, safe and presentable.</li><li>Assist with planning and delivering events, functions or seasonal activities within the cafe as required.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant Diploma qualification in hospitality or management is desirable.</li><li>Current Food Safety Supervisor certification or ability to obtain.</li><li>Current Responsible Service of Alcohol (RSA).</li><li>Flexibility to work weekdays, weekends, public holidays and early or late shifts as required.</li><li>At least 3 years of experience in a supervisory or management role in the hospitality industry.</li><li>Strong leadership and people management skills, with the ability to motivate and develop a diverse team.</li><li>Solid understanding of cafe operations, specialty coffee, and basic food preparation and service workflows.</li><li>Knowledge of food saftety standards and workplace health and safety requirements relevant to hospitality venues.</li><li>Competent with POS systems and basic computert skills for rostering, email and reporting.</li><li>Strong organizational and time-management skills, able to prioritize during busy periods and manage competing demands.</li><li>Excellent communication skills and a customer-focused approach.</li><li>Basic understanding of budgets, margins, cost of goods and labour cost management.</li></ul>&nbsp;

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