RESPONSIBLE FOR All of the front of house team
Bar Manager
Bar staff
POSSIBLE INTER-RELATIONSHIPS
Executive / Head Chef and other kitchen managers
Functions Manager / co-ordinator
Marketing Manager
PRIMARY FUNCTION
To plan, oversee and direct the operation of a restaurant / food & beverage department. Ensure the efficient management of the restaurant and maintain food, service and health and safety standards to the establishment's standards. Maintain the profitable business performance of the restaurant. Supervise and manage all restaurant service employees.
DUTIES AND RESPONSIBILITIES
Overall responsibility for the profitable operation and organisation of the restaurant, including front of house and back of house.
Set and manage budgets.
Organise and supervise marketing and promotional activities.
Manage all front of house staff - impart knowledge, skills and training to all front of house staff to ensure high standards.
Manage staff rosters/staff records.
Interview and recruit staff.
Undertake staff appraisals, performance management and disciplinary action when required.
Identify, develop and maintain establishment policies and procedures.
Have extensive knowledge of local and international beverage trends.
In conjunction with the Executive / Head Chef assist with the planning of the restaurant menus.
Set policies and maintain standards for health & safety at work in all restaurant service areas, as well as kitchen areas (in conjunction with the Executive / Head chef and other kitchen managers).
Ensure all equipment and work environments are operational.
Arrange for equipment purchases and repairs.
Order and maintain (non-food) inventory to ensure efficient operations.
Meet with suppliers.
Set cash management procedures and ensure compliance to these procedures.
Set customer reservation procedures and ensure staff adherence to these procedures.
Ensure compliance with restaurant security procedures.
Ensure compliance with the establishment's host responsibility practices and adherence to sale and supply of alcohol regulations.
Ensure quality of food and beverage presentation.
Interact with customers and inform on food and beverage options.
Set procedures to ensure a high standard of customer service and customer satisfaction.
Implement customer enquiry and complaints procedures and ensure all enquiries and complaints are handled promptly and efficiently.
Uphold morale in the restaurant.
Ensure relationship between front of house and kitchen staff is of a high standard.
Manage restaurant front of house meetings.
Prepare management reports on the sales and profitability of the business.
Any other duties the employer may reasonably require.
PREFERRED COMPETENCIES
TECHNICAL
Hold Duty Manager Certificate (Sale and Supply of Alcohol Act)
A minimum of 3 years management in a restaurant.
Budgeting and menu costing skills
Organisational and time management skills
Outstanding knowledge of local and international food and beverage
Wine and food matching skills
INTERPERSONAL & PERSONAL SKILLS
Excellent communication skills (written and oral)
Motivational and leadership skills
The ability to work independently and confidently to make decisions
Problem-solving ability to resolve issues
Knowledge of employment agreements
Ability to delegate and give instructions
Committed to team, establishment and excellence
Ability to work competently under pressure
Reliable & flexible to change
APPLICATION QUESTIONS
Which of the following statements best describes your right to work in New Zealand?
How many years' experience do you have as a venue manager?
How many years of people management experience do you have?
Do you have experience preparing work rosters?
Do you have experience in a sales role?
Do you have customer service experience?
Have you worked in a role which requires a sound understanding of OH&S/WHS?
Have you worked in a role where you were responsible for stock control?
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