Restaurant Manager

• Managing operations to provide a great guest and team member experience
• leading, coaching, and developing team members
• and adhering to any budgetary guidelines
• Scheduling shifts
• Address customers’ complaints and queries in a swift, courteous manner
• Manage dining operations with an eye for quality and detail
• Maintain exceptional levels of customer service
• Work within budgeted guidelines in relation to payroll setting correct work schedules
• Drive sales to maximise budgeted revenue
• Incentivise team members to maximize sales and revenue
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Ensure communication meetings are conducted and post-meeting minutes generated
• To attend and contribute to all daily/weekly team meetings
• Fill in for the General Manager in their absence by leading the service

• Proven experience in a supervisory role within the hospitality or culinary industry, preferably in a restaurant or hotel setting
• Strong leadership skills with the ability to motivate and inspire a diverse team
• Knowledge of food production techniques and kitchen operations is essential
• Excellent communication skills, both verbal and written, with a focus on customer service
• Ability to work effectively under pressure in a fast-paced environment while maintaining attention to detail
• Flexibility to work various shifts, including evenings and weekends as required by the business needs
• A passion for the hospitality industry and commitment to delivering high-quality service

• Have a passion for food, service and people
• Have intermediate accounting and arithmetic skills
• Thorough knowledge of and adherence to the law regarding Licensing Laws, Health And Safety Regulations, Food Handling and Hygiene Regulations, Fire Regulations and Procedures, First Aid Procedures

Excess Tronc