Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly.
? Maintain cordial relations with the suppliers and negotiate best stock prices ? Look for opportunities to improve procedures and make improvements where appropriate.
? Setting the restaurant budgets and ensuring operation within those budgets ? Ensure the restaurant has a sufficient level of staffing and staff rosters are prepared in a timely manner.
? Reviewing the menu regularly and improve the restaurant offerings as per customer feedback and market trends ? Ensure staff are trained in the correct procedure for taking reservations.
? Ensure restaurant staff can confidently describe wine list and menu items and can make recommendations when asked to do so.
? Staff recruitment, training and termination ? Maintain a high level of morale and team cooperation.
? Answer phones quickly and ensure staff do the same.
? Follow up on customer complaints/comments quickly and find an appropriate resolution.
? Ensure that all restaurant staff are aware of their obligations pursuant to the Sale and Supply of Alcohol Act 2012 and the company's liquor licence is not jeopardised as a direct consequence of their actions.
This includes patron conduct and intoxication.
? Complete restaurant seating plan for the following day.
? Complete cash-up, noting any differences between actual and till total ? Complete shift summary with tips.
? Ensure that all staff who answer customer queries regarding functions are aware of what the policies are.
? Update systems for taking function bookings and ensure staff, food and beverages are organised.
? Confirm all group bookings.
? Ensure that the restaurant premises are kept at the required cleanliness standard and let the cleaner know if there is anything extra that needs to be done or if anything is not being done to the agreed standard.
? Ensure an adequate supply of all items needed by the restaurant, including napkins, cutlery, glassware, docket books, menus, wine lists, printer and eftpos paper, staff uniforms, etc.
? Ensure restaurant equipment is maintained to reduce the likelihood of breakdowns.
? Participate as a constructive member of the management team with the view to maximising business sales volumes and profitability.
? Prepare and introduce an ongoing calendar of cost-effective promotional initiatives, which are focused on maximising food sales volumes.
? Manage staff in a fair and equitable manner, take appropriate disciplinary action when required and comply with best practice and establishment regulations.
? Ensure the office is left in a tidy state.
? Complete such other general and clerical duties as the manager or nominee may require to assist with the smooth operation of the business.
