RESPONSIBLE FOR All of the front of house teamBar ManagerBar staffPOSSIBLE INTER-RELATIONSHIPSExecutive / Head Chef and other kitchen managersFunctions Manager / co-ordinatorMarketing ManagerPRIMARY FUNCTIONTo 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 RESPONSIBILITIESOverall 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 COMPETENCIESTECHNICALHold Duty Manager Certificate (Sale and Supply of Alcohol Act)A minimum of 3 years management in a restaurant.Budgeting and menu costing skillsOrganisational and time management skillsOutstanding knowledge of local and international food and beverageWine and food matching skillsINTERPERSONAL & PERSONAL SKILLSExcellent communication skills (written and oral)Motivational and leadership skillsThe ability to work independently and confidently to make decisionsProblem-solving ability to resolve issuesKnowledge of employment agreementsAbility to delegate and give instructionsCommitted to team, establishment and excellenceAbility to work competently under pressureReliable & flexible to changeAPPLICATION QUESTIONSWhich 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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