Restaurant Manager X 2 - Te Awamutu
We are looking for two full-time permanent Restaurant Managers for our Waikato and Bay of Plenty branches. Guaranteed 30 Hours per week.
Positions Available- Restaurant Managers. X 2You must have at least 2 years of suitable/relevant experience.
Minimum Guarantee: 30 Hours per week.
full-time permanent position.The restaurant is open 7 days, you will be working 6 days, including weekends and public holidays.
We are currently seeking a capable and knowledgeable Restaurant manager who will be directly reporting to the owner. We have high standards and expect that you will use your managerial skills and experience to achieve the required business goals.
Pay rate- from $ 25.00 to $30.00 an hour, depending on Experience.
PRIMARY FUNCTION
To 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 RESPONSIBILITIES
Overall responsibility for the profitable operation and organization of the restaurant, including front of house and back of house.Set and manage budgets.
Organize 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.
Extensive knowledge of local and international beverage trends.
In conjunction with the Executive / Head Chef, assist with the planning of the restaurant menus.
Plan establishment beverage lists.
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.
Liaise with licensing authorities and other regulatory bodies as required.
Set cash management procedures and ensure compliance with these procedures.
Application detailsApply online for this role for more information.