Key Responsibilities

• Supervising front-of-house operations to ensure customers receive efficient, friendly, and high-quality service.
• Handling customer feedback, enquiries, and complaints professionally to maintain customer satisfaction and brand reputation.
• Preparing staff rosters, allocating team members to specific shifts and service stations to ensure smooth operations during peak and non-peak periods.
• Assisting in recruitment processes, including interviewing and onboarding new team members.
• Providing structured training and ongoing performance guidance to staff, including coaching on service procedures and conflict resolution.
• Monitoring staff performance, addressing workplace issues, and supporting management in performance reviews and disciplinary matters where required.
• Overseeing cash handling procedures, point-of-sale operations, and ensuring accuracy in daily reconciliation.
• Managing stock levels, conducting inventory counts, and coordinating stock ordering to prevent shortages or overstocking.
• Ensuring correct pricing, promotional displays, and product presentation in line with brand standards.
• Inspecting returned or incorrect orders and determining appropriate corrective actions.
• Enforcing food safety, workplace health and safety, and security procedures in accordance with regulatory and company requirements.
• Supporting the Restaurant Manager in achieving sales targets and maintaining operational efficiency.

Skills & Qualifications

Applicants must meet one of the following:

• AQF Certificate II or III or Diploma in Business
• Minimum 1-3 year of relevant experience.