Retail Manager and Cook

We are looking for a Retail Manager and a Cook

Retail Manager is expected to work a minimum of 32-35 hours a week with a weekly payroll. Hours are rostered on a weekly basis and might include weekend shifts.

Cook is expected to work a minimum of 32-35 hours a week with a weekly payroll. Hours are rostered on a weekly basis and might include weekend shifts.

$23.50- $ 24 ( Indian Cook)

1. Manage the daily operations of the retail to ensure efficiency.
2. Lead the recruitment, induction, training and development of staff, adhering to company standards and expectations.
3. Foster exceptional customer service among employees, ensuring guests feel welcome and comfortable at all times.
4. Develop promotional strategies to attract customers, manage social media and online

1. Create and manage staff schedules effectively.
2. Coordinate with the floor team for weekly stock orders.
3. Check in deliveries, match orders and handle daily banking tasks.
4. Prepare necessary paperwork related to stock and employee timesheets.
5. Manage cash balances and minimize waste.
6. Perform inventory management and conduct weekly stock control.
7. Analyse weekly sales and inventory reports to identify opportunities for business improvement, collaborating with the company owners.
8. Oversee housekeeping activities to maintain shop cleanliness and presentation.
9. Ensure a safe work environment for both employees and customers.
10. Address and resolve escalated customer complaints.
11. Provide high-quality service in response to customer inquiries and needs.
12. Handle the purchasing and pricing of goods.
13. Manage budgeting and financial transactions.
14. Collaborate with chefs to plan menus.
15. Organise and set up special functions.
16. Ensure compliance with health regulations and other safety regulations.

1. Diploma level 7or above qualification (Hospitality or Business) andFive yearsof work experience in a management role in the hospitality sector.
2. LCQ licenceand Good oral/written communication skills.
3. Strong analytical/decision-making skills.
4. Full Drivers Licenceand Basic computer literacy.

1. Preparing and cooking dishes according to restaurant standards.
2. Maintaining hygiene standards.
3. Cleaning and maintaining the kitchen premises according to the restaurant's standard.
4. Assist Chefs to ensure a first-in, first-out food rotation system and verify all food products are properly dated and organised for quality assurance.
5. Keep the cooking station stocked, especially before and during prime operation hours.
6. Work with the chef to maintain kitchen organisation.
7. Work in an orderly and disciplined manner in the kitchen during working hours.
8. Follow the food control plan provided.
9. Collaborate closely with other staff members.
10. Provide guidance to junior kitchen staff members, including food preparation, and dish plating.
11. must be available to work during weekends and evenings.

1. 4+ Yearsof experience in Preparing authentic Indian cuisine dishes.
2. Level 6or above in Cookery or Cullinary arts and Must be able to design and deliver an Indian food-style menu.
3. The applicant must have at least4 yearof experience in Indian cuisine.
4. A qualification in cookery is compulsory.