Objective: To ensure the overall smooth and effective operation of the restaurant with a strong customer service orientation.
Days of work: Tuesday - Saturday between 6AM - 10 PM.
Employee may be requested to work outside these hours and on public holidays.
· Minimum 30 hours per week guaranteed Applicants must pass pre-employment drug test Applicants must provide a CV Candidate must have at least 2 years relevant work experience OR Level 4 qualification.
Duties and Responsibilities: Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly Look for opportunities to improve procedures, and make improvements where appropriate Ensure the restaurant has a sufficient level of staffing and staff rosters are prepared in a timely manner 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 Ensure staff are aware of specials, new wine lists and menu items and out of stock food and wine 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 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 the cleaner is carrying out his/her duties to the required standard and let him/her 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 In consultation with the manager, chef and staff 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 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 Â