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Form of work Who are we?
Above 8 is a contemporary rooftop bar and lounge, situated on level 9 of the brand-new Travelodge hotel in Hurstville.
About you and the role
As the Restaurant Manager you will oversee the day-to-day FOH operations across our FOH food and bar, under the leadership of the Group F&B operations Manager & working closely with the Executive Manager – F&B, Duty Managers and F&B staff. Create, train, and drive standards across service, product & presentation. Focus on delivering exceptional customer service directly and through the F&B team supporting customer growth and visitation. To assist the Group F&B operations Manager with any other related projects/initiatives/issues as they arise.
There is plenty to keep you engaged and contributing. Here's a taste of some of your duties:
Oversee the daily operation, leading & working alongside the bar and lounge FOH team ensuring seamless service, & maximising revenue potential.
Oversee internal/external complaint resolution.
Ensure staff are providing service as per the venue policy and procedures.
Train new staff to provide a high-quality offering to members. Ensure existing staff are up to date with all current initiatives/promotions and develop new team members to standard.
Oversee booking management to maximise revenue
Work closely with the Group F&B operations Manager to create a seamless front of house bar and bistro experience.
Use available reports to ensure our product offering is relevant and provide ad-hoc reports as requested by SLT.
Ensure employees work productively in a safe and harassment free environment.
Keep venue Group F&B operations Manager up to date with any staffing/equipment issues that may restrict the Clubs ability to provide service as per our policy and procedures.
Ensure front of house staff adheres to the relevant legislative, regulatory, insurance and industry standards for Licensed Clubs; (Including but not limited to; liquor House Policy, RSA, privacy, security, WHS, hygiene, and environmental regulations).
Work with SLT, Banquet Manager and Duty Managers to achieve the common goal.
Skills/Qualifications
RSA accreditation.
Relevant Food Safety Certification
Consistent and effective overall management of the F&B front of house operations and achievement of business targets/KPIs.
Meeting all relevant legislative, regulatory, insurance and industry standards for Licensed Clubs and the Club's corporate policies & procedures.
5 years’ experience in a similar management role.
Extensive knowledge of front of house dining area operations.
High level customer service skills.
Confident decision maker and demonstrated ability to address and correct performance issues with front line staff.
Company Advocacy:
Promote an environment founded on ICC Group values: Respect, Teamwork, Accountability, Community and Integrity.
Advocate Above 8 in all dealings with guests and colleagues and present a professional image in all dealings with the public, suppliers, and regulators.
All candidates will be required to complete a Police Check, willingness to comply with COVID-19 Government Health Orders and ready to provide relevant referees confirming their suitability to the role. We can't wait to hear from you!
