Key Responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service
• Plan and coordinate restaurant services, functions and special events
• Manage staff rosters, work allocation and front-of-house operations
• Recruit, train, supervise and support restaurant staff
• Monitor customer service standards and respond to customer feedback and enquiries
• Maintain records of stock levels, purchases, sales and financial transactions
• Monitor stock and coordinate ordering of food, beverages and other supplies
• Liaise with kitchen staff regarding menus, food preparation and service requirements
• Coordinate with suppliers and manage day-to-day purchasing requirements
• Ensure compliance with food safety, hygiene, workplace health and safety requirements
• Monitor restaurant presentation, cleanliness and overall service standards
• Assist with managing budgets, costs and daily financial operations

Skills and Experience

• Relevant Diploma or higher qualification in Hospitality Management or a related field
• Minimum 1-2 years of experience in restaurant management or a similar supervisory role
• A strong passion for hospitality and customer service
• Excellent leadership, communication and organisational skills
• Ability to manage and motivate a team in a fast-paced restaurant environment
• Strong understanding of food safety, hygiene and workplace health and safety requirements