Position Summary

The Cafe or Restaurant Manager is responsible for leading the daily food and beverage operations of the establishment, ensuring high-quality service, regulatory compliance, and operational efficiency. The role includes managing staff, controlling budgets and stock, and delivering an exceptional dining experience to guests.

Key Responsibilities 

• Develop, review and update food and beverage menus in consultation with the Chef to ensure variety, seasonal relevance, cost efficiency and alignment with customer preferences.
• Plan, coordinate and supervise special functions, private events and community gatherings, ensuring appropriate staffing, catering arrangements and service standards are maintained.
• Manage operational budgets by overseeing purchasing, negotiating with suppliers, determining pricing strategies and monitoring financial performance to maintain profitability.
• Oversee procurement, stock control and inventory management processes, including regular stocktakes, stock rotation and reconciliation to minimise wastage and maintain supply levels.
• Ensure full compliance with health, food safety, liquor licensing and workplace health and safety regulations, maintaining a clean, safe and well-presented dining environment.
• Engage with customers to evaluate satisfaction with meals and service, respond to feedback and complaints professionally, and implement service improvements where required.
• Lead recruitment, selection, induction and ongoing training of front-of-house and kitchen staff, and supervise performance to ensure efficient and high-quality service delivery.
• Direct and coordinate daily restaurant operations, including reservations, greeting guests and allocation of staff to take care of customers during peak and non-peak periods.

Skills & Qualifications

Applicants must meet one of the following:

• AQF Associate Degree, Advanced Diploma or Diploma
• At 1-3 years of relevant management experience in a cafe, restaurant or hotel food service environment.