Shark Bat Hotel Shark Bay is a family-run business offering a warm welcome and a
range of services to visitors and locals alike. Our Hotel and Restaurant is
renowned for its friendly atmosphere and delicious food, while our Motel provides comfortable and convenient accommodation options.
We are currently looking to recruit for 3 key positions Chef, Cook and Restaurant manager and to join our
supportive and family-oriented team in a fast-paced environment with an
offering wage of $77000-$80,000 depending upon experience.
Key Responsibilities: Restaurant Manager
- Operational Management
- Oversee daily restaurant operations to ensure efficiency and high-quality service.
- Manage opening and closing procedures, inventory control, and cash handling.
- Ensure compliance with health, safety, and sanitation regulations.
- Staff Leadership & Training
- Recruit, train, schedule, and supervise restaurant staff.
- Foster a positive work environment and maintain high employee morale.
- Conduct performance evaluations and provide ongoing coaching to improve skills.
- Customer Experience
- Ensure excellent guest satisfaction by maintaining service quality and addressing customer concerns promptly.
- Monitor dining areas to guarantee a pleasant and professional atmosphere.
- Financial Management
- Monitor budgets, sales, and profitability; control costs including labor, food, and supplies.
- Prepare financial reports and analyze performance to identify areas for improvement.
- Marketing & Business Development
- Collaborate with marketing teams to plan and execute promotional events and campaigns.
- Build community relationships and drive initiatives to increase customer loyalty and sales.
- Inventory & Supply Chain Management
- Maintain accurate inventory records and ensure timely ordering of supplies.
- Manage vendor relationships and negotiate contracts to optimize costs.
- Compliance & Standards
- Enforce company policies, procedures, and brand standards.
- Ensure all staff adhere to hygiene, uniform, and service standards.
Key Responsibilities: Chef
- Menu Planning & Development
- Design and plan menus that align with the restaurant’s concept and customer preferences.
- Create new recipes and ensure seasonal or special menus are updated regularly.
- Food Preparation & Presentation
- Oversee and supervise food preparation to maintain taste, consistency, and quality.
- Ensure dishes are presented in an appealing and consistent manner.
- Kitchen Management
- Lead and coordinate kitchen staff during service to ensure smooth operation.
- Assign tasks, manage workflow, and monitor performance in the kitchen.
- Inventory & Cost Control
- Monitor inventory levels, manage ordering, and control food costs.
- Reduce waste and maintain efficient stock rotation.
- Quality & Hygiene Standards
- Enforce health, safety, and hygiene standards in the kitchen.
- Ensure compliance with all food safety regulations and sanitation practices.
- Training & Development
- Train and mentor cooks and kitchen assistants to improve their skills and efficiency.
- Promote teamwork and a positive work environment.
- Collaboration & Communication
- Work closely with management to align kitchen operations with restaurant goals.
- Communicate effectively with front-of-house staff for seamless service delivery.
Key Responsibilities: Cook
- Food Preparation
- Prepare ingredients and cook menu items according to recipes and quality standards.
- Ensure timely and accurate preparation of meals during service.
- Kitchen Operations Support
- Assist in maintaining an organized and clean kitchen area.
- Follow instructions from the Chef and support other kitchen team members as needed.
- Quality & Consistency
- Maintain consistency in food taste, portion size, and presentation.
- Ensure all dishes meet restaurant quality and freshness standards.
- Safety & Sanitation
- Follow all health, safety, and hygiene protocols.
- Properly handle and store food items to prevent contamination or spoilage.
- Inventory & Supplies
- Report low stock levels and assist in receiving and storing kitchen supplies.
- Help minimize waste through efficient use of ingredients.
- Teamwork & Communication
- Coordinate with other cooks and kitchen staff to ensure smooth workflow.
- Communicate effectively with the Chef and servers to fulfill orders accurately and efficiently.
Job Type: Full-time
Pay: $77,000.00 – $80,000.00 per year
Work Location: In person
