Main Duties:
· Manage the day-to-day operations of the restaurant and ensure smooth, efficient service.
· Coordinate with the Head Chef regarding menus, functions and service requirements.
· Monitor food and beverage costs, stock levels, purchasing and inventory records.
· Prepare staff rosters and manage labour costs in line with operational budgets.
· Recruit, train, supervise and support restaurant and food and beverage staff.
· Maintain high standards of customer service, presentation and dining experience.
· Respond to customer feedback and resolve complaints in a professional manner.
· Ensure compliance with food safety, liquor licensing, workplace health and safety requirements.
· Oversee reservations, opening and closing procedures and daily operational readiness.
· Review revenue, expenses and restaurant performance and report to senior management.
Pay: $85,000.00 – $95,000.00 per year
Work Location: In person
