CARLTON WR PTY LTD is looking for a qualified and enthusiastic new FOH Manager to join the team in a Full Time capacity.
As a FOH Manager at The Carlton Wine Room, you will be responsible for overseeing daily restaurant operations, supervising service periods, managing cash handling and reconciliations, and ensuring high service standards. You will also supervises and train staff, contribute to management meetings, and ensure efficient performance across all sections of the restaurant.
Service: Be able to perform all areas of the restaurant to a high standard (except for Sommelier), including planning and organising special functions for guests and guest groups. Conferring with customers and guests to assess their satisfaction with meals and service. Take reservations, greet guests and assist in taking orders.
Shift Management: Capable of cashing off, managing breaks, delegating tasks, assigning positions, completing end of day timesheets on Tanda, conducting brief and being the manager on duty to deal with complaints or problems faced. Planning menus in consultation with chefs as required. Organises and controls the operations of the venue to provide dining and catering services.
Communication: Conduct effective communication between employees, customers and management. This includes weekly input in management meetings.
Product Knowledge: Thorough knowledge of food menu and beverage lists. Capable of providing wine service when required and educating other employees about food and beverage.
Attitude: Shows up to work each day, fulfilling all CWR values to the highest level.
POS and iPad Applications: Highly fluent on Lightspeed (Kounta), Open Table, Spotify, HEOS, Evernote etc.
Staff Management: Managing staff effectively by motivating, leading and developing a passionate team, whilst also assisting with staff training and performance appraisals. Selecting, training and supervising waiting and kitchen staff.
CWR Framework: Perform all CWR framework individual responsibilities to a high level.
Occupational Health & Safety: Adhering to the occupational health and safety guidelines, as outlined in the induction manual and other policies. Taking necessary actions when faced with potentially dangerous situations and communicating instructions clearly and efficiently to other staff. Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance.
Professional Attire & Personal Care: Ensure that you have neat personal appearance with a high level of personal hygiene at all times. Always have professional and appropriate workplace attire before commencing rostered shift.
Telephone Handling: Ensuring the telephone is answered in a professional and efficient manner. Handling any customer enquiries in a professional and helpful manner. Ensuring any restaurant bookings are taken according to procedure and any messages are passed on in a timely fashion.
Ordering and Stock organisation: Arranging the purchasing and pricing of goods according to budget, coordinating and executing training of ordering processes for other staff. Maintaining records of stock levels and financial transactions for the business and departments.
