Restaurant Manager

About The Client
Located in Robertson in the Southern Highlands, Moonacres Kitchen features an organic farm, café, restaurant, and cooking school. It supplies produce to prominent Sydney and local restaurants. The restaurant offers a seasonal menu focused on farm-to-table ingredients.
They are currently looking for a Restaurant Manager to join their team.
The Role
The Café Manager understands and demonstrates that they are the primary ambassador for Moonacres Kitchen. They are responsible for ensuring that guests memories of their experience at the cafe surpasses their expectations.
Ensuring smooth day to day running of the operation, the Café Manager must ensure that all FOH staff perform their duties to the standard required by Moonacres Kitchen and ensure that thorough communication is maintained between staff and management.
The FOH Café Manager should take an active role in the management expansion and promotion of Moonacres Kitchen with the objective of providing excellence in service and service delivery and should constantly be seeking ways to improve the business in terms of cost controls to ensure an efficient and profitable organisation.
. This is a full-time role with an annual salary set at $70,000 plus superannuation.
The Responsibilities
Your tasks at the restaurant will consist of:
Manager will meet the image standards of Moonacres Kitchen.
Ensure that all other employees meet the standards.
Oversee the appropriate customer service and ensure that all staff adhere to the Café Service Policy Document.
Provide orientation for new employees and direct them in their duties and responsibilities and oversee training.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Work with Business Manager and chef to plan and price menu items, ensuring that menu changes are suitably maintained
Ensure POS system is updated for any changes.
Responsible for managing all pre orders of bakery and/or online pre orders.
Responsible for responding to all booking enquiries, managing floor plans and booking confirmations.
Ensure that all jars (jams/pickles etc.) are appropriately labelled and clean that are on display, as well have jars ready for retail
Ensure that the bakery section is well displayed, labelled, clean and meets all food safety regulations
Ensure that all products for front of house operations are ordered according to predetermined par levels and received in correct unit count and condition and deliveries are performed in accordance with the café’s receiving policies and procedures.
Oversee and ensure that cafe policies on employee performance appraisals are followed and completed on a timely basis.
Roster staff as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of cafe policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of personnel in safe operation of all restaurant equipment and utensils.
Maintain a current Food Safety Supervisor Certificate in accordance with local Health department standards.
Maintain a current Responsible Service of Alcohol (RSA) Certificate in accordance the Department of Liquor and Gaming
Responsible for consistently achieving negotiated food, beverage & labour cost.
Fully understand and comply with all State & Local Council regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
The Requirements:
To be considered for the position you must meet the following requirements:
Minimum of 4 years’ experience as a Restaurant Manager within an operation of a similar profile is essential
Relevant or equivalent qualifications in hospitality management
Must have at least 4 years of menu planning experience including cost control and planning menu to budget
Proven experience working with POS systems and cash handling at a store level
Demonstrated and verifiable prior experience
Excellent people and time management skills
Excellence in delivering quality customer service and customer satisfaction ratings including brand standards
Full availability to work on weekends
Excellent presentation and communication skills
Ability to balance high volume periods and peak service times