Job Description:
The successful candidate will oversee all aspects of front-of-house service, including customer service, section management, and supporting senior staff in executing operational procedures. This role requires the supervisor to alternate between managing sections and fulfilling higher duty manager responsibilities, fostering teamwork, and delivering exceptional service.
The key responsibilities include managing floor and bar operations, adhering to established protocols for providing food and beverage services, and ensuring quality control standards are met.
This is an excellent opportunity for an individual who is dedicated to achieving high standards in customer service and has experience managing operations in a fast-paced environment.
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About You
* You have a proven track record of delivering exceptional customer service and maintaining a positive attitude in challenging situations.
* You have experience managing operations in a high-volume venue, with a strong focus on efficiency and productivity.
* You are able to work effectively as part of a team, communicating clearly and contributing to a positive working environment.
* You have outstanding customer service skills, with the ability to build positive relationships with guests.
* You are knowledgeable about wine and Asian cuisine, with a passion for learning and staying up-to-date with industry developments.
* You are willing to learn in-house cocktails to support the Bar Manager.
Benefits
* A competitive salary package, including a generous base salary and opportunities for bonuses.
* A comprehensive benefits package, including health insurance, superannuation, and paid annual leave.
* Ongoing training and development opportunities, with a focus on helping you achieve your career goals.
Key Responsibilities
1. Venue Presentation: Execute venue openings and closings as per company standards, including lighting, music, cleanliness, table presentation, and staff uniform standards.
2. Customer Service: Handle all customer complaints, enhancing the guest experience and ensuring adherence to company service standards.
3. Wine Service: Educate staff on wine service and basic wine knowledge, continuously improving your own understanding of wine service.
4. Food Safety: Ensure all staff are trained in compliance with company food safety protocols and maintain high hygiene standards within the restaurant.
5. Training: Assist senior staff in training junior and casual FOH staff, conducting regular in-house training sessions and personalized coaching.
6. Management Meetings: Participate in weekly meetings with senior staff to discuss team feedback and development.
7. Rostering: Advise senior staff on roster changes and staffing needs for specific days, including public holidays and events.
8. Reservation System: Develop a thorough understanding of the reservations system and manage bookings efficiently.
9. Cash Up: Complete evening reconciliation and submit the Daily End Of Shift Report (EOSR) to management.
10. End Of Shift Report (EOSR): Ensure timely distribution of the EOSR, detailing daily sales, labor, incidents, and maintenance needs.
11. Venue Maintenance: Record and report broken items or repair needs promptly to senior staff.
12. Checklists: Complete and regularly review company opening and closing checklists; ensure they are updated, displayed, and checked off.
13. Deep Cleaning: Participate in the fortnightly deep cleaning of both FOH and BOH areas as outlined by senior staff.
14. Food & Beverage Knowledge: Attend all training sessions to fully develop your knowledge of the menu.
15. Teamwork: Foster a positive and enjoyable working environment within the team.