Restaurant Manager

Role & Responsibilities:

• Menu & Function Planning: Planning and updating menus in close consultation with our Chefs, as well as planning, organizing, and executing special private functions and seasonal events.
• Financial & Stock Control: Arranging the purchasing and pricing of goods, beverages, and stocks in strict accordance with the operational budget to control food costs and maximise profitability.
• Shift Coordination: Coordinating and managing the entire front-of-house operation during scheduled shifts to maintain a seamless and efficient service flow.
• Staff Management: Training, supervising, and managing hospitality staff, providing constructive performance feedback, and organizing weekly shift rosters.
• Compliance & Hygiene: Ensuring all employees adhere to the company’s uniform standards and maintaining exceptionally high standards of quality control, food safety, workplace hygiene, and occupational health and safety (OHS) regulations.
• Customer Relations: Effectively handling and resolving customer inquiries or complaints to preserve the resort’s premium reputation.
• Reporting: Checking stock levels, ordering supplies, and preparing detailed operational reports at the end of shifts or weeks, including labor cost control, waste control, and sales analysis