Restaurant Manager (Sommelier and Chef Jobs: Restaurants)

  Thyme Square

  Hamilton Central, Waikato, Bay of Plenty/Waikato

• Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly.
• Look for opportunities to improve procedures and make improvements where appropriate. 
• Ensure the restaurant has a sufficient level of staffing and staff rosters are prepared in a timely manner. 
• Ensure staff are trained in the correct procedure for taking reservations. 
• Ensure restaurant staff can confidently describe beverage list and menu items and can make recommendations when asked to do so.
• Ensure staff are aware of specials, new beverage and menu items and out of stock food and drinks.
• Maintain a high level of morale and team cooperation. 
• Answer phones quickly and ensure staff do the same. Return missed calls and voicemails within 24hours.
• Follow up on customer complaints/comments quickly.
• Ensure that all restaurant staff are aware of their obligations pursuant to the Sale and Supply of Alcohol Act 2012 and the company’s liquor licence is not jeopardised as a direct consequence of their actions. This includes patron conduct and intoxication.
• Complete restaurant seating plan for the following day.
• Complete cash-up, noting any differences between actual and till total
• Complete shift summary with tips.
• Ensure that all staff who answer customer queries regarding functions are aware of what the policies are.
• Update systems for taking function bookings and ensure staff, food and beverages are organised.
• Ensure beverages for kept restocked.
• Confirm all group bookings. Set menus printed
• Ensure the cleaning is carried out to the required standard and let staff/ management know if there is anything extra that needs to be done, or if anything is not being done to the agreed standard.
• Cleaning to include front of the restaurant, sweeping leaves, windows and deck all to be kept clean.
• Ensure an adequate supply of all items needed by the restaurant, including napkins, cutlery, glassware, docket books, menus, beverage lists, printer and eftpos paper, staff uniforms, etc.
• Ensure restaurant equipment is maintained to reduce the likelihood of breakdowns.
• Participate as a constructive member of the management team with the view to maximising business sales volumes and profitability.
• In consultation with the manager, chef and staff prepare and introduce an ongoing calendar of cost-effective promotional initiatives, which are focused on maximising food sales volumes.
• Manage staff in a fair and equitable manner, take appropriate disciplinary action when required and comply with best practice and establishment regulations.
• Ensure front of house is left in a tidy state.
• Complete such other general and clerical duties as the manager or nominee may require to assist with the smooth operation of the business.