Restaurant Manager

The duties to be carried out by the successful candidate will include:

• Work with the head chef in menu planning.
• Plan for the purchasing of supplies, kitchen and restaurant equipment and furniture in accordance to the business’ budget.
• Estimate and set food and beverage prices.
• Perform frequent checks to ensure consistent high quality of food preparation and service are provided to the restaurant’s customers by the restaurant’s employees.
• Plan, manage, market and promote the restaurant business to the Australian general public.
• Direct hiring and firing, and training of the restaurant’s employees, including determining the wages for the employees.
• Liaise with the restaurant’s customers to obtain feedback regarding their satisfaction with meals and services provided by the restaurant.
• Enforce hygiene standards and sanitary practices to all restaurant employees on food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain records of stock levels and manage daily financial transactions.
• Prepare and provide weekly financial reports to the directors of the business.