Restaurant Manager

Manages full front of house shift responsibilities, decision making, staff support, planning while maintaining standards. Hires, supervises & trains staff, book staff training & managers courses (LCQ). Assesses staff performance, sets up regular 3 monthly reviews. Prepares & costs new menus ensuring profit margins and minimum waste are maintained. Controls stocks, organises the weekly liquor assessment & monthly stock take. Approves invoices & makes sure the stock is stored away. Ensures service quality by meeting & greeting all patrons with a smile & maintaining high standard of service. Ensures daily cash reconciliation and banking is achieved efficiently. Preparation of weekly rosters to ensure adequate coverage to meet service requirements & achieve wage percentages set by management. Organises meetings with all staff & Directors to ensure a cohesive & efficient management.

Proven ability to manage and lead a team in a fast-paced environment. Excellent communication and organizational skills. Knowledge of French ingredients and cuisine is an advantage. Must have a valid Liquor Licence Manager Certificate and Licence Controller Qualification. 6 month to 2 years experience required.