Restaurant Leadership Opportunity
* Key Responsibilities:
* Direct and oversee all dining establishment operations, ensuring exceptional service and quality standards in a comprehensive dining setting.
* Manage financial matters, control operational costs (including food, beverage, and labor), and handle transactions and reporting effectively.
* Develop and coordinate menus in collaboration with the Head Chef, analyzing expenses, sourcing products, and pricing.
* Implement and manage stock control, purchasing, and inventory systems comprehensively.
* Select, train, supervise, and mentor a diverse team of waiting and kitchen staff, including creating schedules and conducting performance reviews.
* Evaluate and actively improve customer satisfaction, resolving complex guest complaints at a senior level.
* Ensure strict compliance with all liquor licensing (RSA), WHS, and HACCP food safety regulations.
* Organize and manage special events, large group bookings, and restaurant promotions efficiently.
Requirements:
* Leadership and management skills.
* Excellent communication and interpersonal skills.
* Ability to analyze financial data and make informed decisions.
* Knowledge of menu planning, cost control, and inventory management.
* Experience in staff supervision and training.
* Understanding of food safety regulations and practices.
Benefits:
* Opportunity to lead a dynamic team.
* Chance to develop leadership and management skills.
* Fulfilling work environment.