2 X Restaurant Managers Required Rbs

Jewel Restaurants operates prestigious Indian Restaurants at prime locations in Circular Quay and Rose Bay Sydney. Our culinary houses serve delicious Indian street food, freshly created exotic platters, royal banquets, tandoori delicacies, and an amazing variety of desserts. Our fully licenced premises offer an inspiring range of cocktails, wine, beers, and spirits.
We are diversifying into modern Australian segment with opening of a waterfront all day dining culinary temple with a fully licensed bar at Rose Bay NSW. Guests can experience a mesmerising courtyard to relish drinks and signature dishes watching the world go by.
We require 2 x full-time Restaurant & Bar Managers to lead our floor and bar teams. This role involves managing overall operations including business activities, staff management, budgeting, vendor orders and transactions, and aligning sales strategies with the market trends and patterns. This role is open to Australian citizens and permanent residents. We can consider sponsored visa for suitable foreign professionals. Salary offered is $70k to $80K.

• Overall management of the day-to-day restaurant and floor activities;
• Plan and create menus and specials based on commercial success factors;
• Ensure optimal level of dine-in experience for Jewel's guests;
• Analyse/recommend item prices based on prep timings, season, feasibility, and cost price;
• Interview, recruit, and train new staff, and performance manage on a regular basis;
• Responsible for rosters, shift adjustments and leave for all floor staff;
• Manage and maintain purchase of floor supplies and stocks as per allocated budget;
• Plan and implement marketing strategies to promote the brand and its presence;
• Oversee functions, group bookings and themed parties for reservations and pricing;
• Ensure compliance with WHS, food and hygiene, and sanitation requirements;
• Uphold quality and timeliness of food, and employee presentation and behaviour;
• Evaluating and resolving complaints concerning food quality and services.

Candidates should hold a diploma or higher qualification in culinary field, and ideally have at least 3 years at level experience. Candidates should be an exemplary leader, ready to mentor staff, able to resolve conflicts, and possess sound planning and organisation skills.