Restaurant Managers-Chefs-Cooks And Waiting Staff

Porter House Hospitality Group is a company run by a young and vibrant team of culinary professionals working with different clubs, hotels, and motels across NSW. We mainly aim to offer a modern Australian dining experience; however, we are continuously evolving and strive to extend our offerings.
The Role
We are looking for all levels of hospitality staff, i.e., Restaurant Managers, Cooks, Chefs and Waiter staff to join our team on a full-time basis. Our hospitality team emulates our core values and understands the importance of the guest experience, bringing it into their day-to-day duties.
The Porter House Hospitality Group is seeking exceptional staff who enjoys a fast-paced environment, possesses true passion for the hospitality industry, and has a keen eye for detail.
To be successful in any of those roles you must have:

• AQF relevant qualifications and experience in the designated role.
• Love to be part of a large hospitality group.
• Have the ability to drive financial results and demonstrate strong management skills when dealing with production and managing waste levels, ensuring sales budgets and profit expectations are met.
• Be solutions-focused, creative, and passionate about the industry.
• Have at least 2+ years in a similar role with relevant experience.
• Ideally, have experience in a club/Hotel/Motel environment.
• Ability to work in a team.
• Exceptional customer service.
• Excellent verbal and written communication skills.

Restaurant Manager job responsibilities:

• Assist in the hiring and training of new employees as well as the continuous training of existing staff.
• Oversee both front and back of house operations, including wait staff, kitchen crew, and busing staff.
• Maintain high-quality food standards.
• Oversee our kitchen staff's compliance with all health code and sanitation requirements.
• Provide exceptional customer service and lead staff to do the same.
• Respond to customer complaints quickly and resolve them effectively.
• Develop strategies for improving our customers' dining experience.
• Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
• Maintain an inventory of all needed supplies.
• Identify methods our restaurant can use to cut waste, decrease costs, and improve profits.
• Manage the work schedules of our restaurant's staff.

Chef job responsibilities:

• Develop new dishes and plan menus, considering preparation costs, including labour costs.
• Order and maintain an inventory of food, supplies, and equipment.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Train staff and enforce hygiene requirements in all areas of the kitchen.
• Responsible for preparation, cooking, and presenting dishes as per the business menu and demonstrate excellent food preparation practices, portion control, and end-to-end food production.
• Develop and maintain the presentation of dishes.
• Train cooks and kitchen staff on different cooking techniques and methods.
• Participate in management meetings and contribute to issues relating to food preparation and staff training.
• Roster kitchen staff.
• Assist management with the training of support staff and other kitchen staff as required.
• Maintain high standards of food hygiene and health and safety at all times.
• Follow all business operational kitchen processes and procedures, achieving all required standards.
• Responsible for monitoring portion and food consumption and waste control to maintain profit margins without compromising 100% customer satisfaction.
• Suggest innovation and commercially viable ideas to improve food quality and introduce new seasonal dishes.
• Check the freshness of the food and ingredients.

Cook job responsibilities:

• Prepare and assemble ingredients for menu items.
• Prepare high-quality meals and food items according to company recipes.
• Store excess food at the correct temperature in order to avoid spoilage.
• Ensure that food portions and food presentation meet company standards.
• Monitor supplies and re-order stock as needed.
• Ensure that cooking utensils are clean before each use.
• Clean and sterilize food preparation areas.
• Assist other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolve problems with customers' orders.
• Ensure that food health and safety regulations are followed.

Waiter job responsibilities:

• Take customer orders and relay them to the kitchen staff.
• Facilitate the filling of drink orders between customers and the bar.
• Ensure that the restaurant and service areas are always well presented.
• Suggest additional menu items, such as desserts and drinks, when appropriate.
• Obtain amenities for patrons with specific needs, such as highchairs for parents.