Restaurant Manager

ZNS ENT PTY LTD

Bites Bistro & Grill is seeking a capable and experienced Restaurant Manager to manage and coordinate the day-to-day operations of our Pakistani restaurant. The successful applicant will be responsible for overseeing restaurant operations, supervising hospitality staff, maintaining service quality, managing stock and purchasing, monitoring financial performance, and ensuring compliance with food safety and workplace requirements.

The role requires strong leadership, organisational and problem-solving skills, sound operational judgement, and the ability to maintain efficient restaurant operations while delivering a high standard of customer service.

Key Roles and Responsibilities

1. Manage daily restaurant operations, including opening and closing procedures, workflow, service standards and operational efficiency.
2. Supervise, coordinate and allocate duties to kitchen, front-of-house and other hospitality employees, monitor staff performance and maintain appropriate staffing levels.
3. Oversee customer service operations, respond to customer feedback and complaints, and maintain high standards of food, beverage and hospitality service.
4. Prepare staff rosters, coordinate shifts, and assist with staff induction, training and ongoing development.
5. Monitor food and beverage stock levels, order supplies, check deliveries, control wastage and maintain appropriate inventory levels.
6. Coordinate with the chef and kitchen staff to oversee food preparation and service, ensuring food quality, consistency and timely delivery.
7. Plan menus in consultation with the chef, taking into account food quality, customer preferences, seasonal availability and operational requirements.
8. Maintain food safety, hygiene and workplace health and safety standards and ensure relevant operational procedures are followed.
9. Monitor sales, expenses, daily takings, cash handling and operating costs to support effective financial administration.
10. Coordinate with suppliers and service providers to ensure the timely availability of food, beverages and other operational supplies.
11. Implement and maintain operational procedures to improve productivity, workflow, customer satisfaction and business profitability.
12. Identify operational issues and implement practical solutions to improve staff performance, service delivery and overall business efficiency.

Skills and Experience

The successful applicant should demonstrate:

• Experience in restaurant or hospitality management.
• Experience supervising and coordinating hospitality employees.
• Strong leadership, communication and organisational skills.
• Excellent customer service and complaint-resolution abilities.
• Knowledge of food safety, hygiene and workplace health and safety requirements.
• Experience with stock control, purchasing and supplier coordination.
• Understanding of restaurant financial administration and operating costs.
• Strong problem-solving skills and the ability to make day-to-day operational decisions.
• Ability to manage a busy restaurant environment and work flexible shifts, including weekends where required.

Experience with Pakistani or South Asian cuisine, including familiarity with traditional menu items, preparation methods and customer preferences, will be highly regarded.

Required Qualification

A relevant qualification in hospitality, restaurant management, business management or a related field is required.

Application Details

Applicants should submit a current resume and cover letter outlining their relevant qualifications, restaurant management experience and hospitality background.

Benefits

Task & responsibilities

Key roles and responsibilities

Restaurant operations: Manage daily restaurant operations, including opening and closing procedures, workflow, service standards and operational efficiency.

Staff management: Supervise, coordinate and allocate duties to kitchen, front-of-house and other hospitality staff, monitor performance and maintain appropriate staffing levels.

Customer service: Oversee customer service, respond to enquiries, feedback and complaints, and maintain high standards of food, beverage and hospitality service.

Staff rostering and development: Prepare staff rosters, coordinate shifts, and assist with staff induction, training and development.

Stock and inventory management: Monitor food and beverage stock levels, order supplies, check deliveries, control wastage and maintain appropriate inventory.

Food preparation and service: Coordinate with kitchen staff to maintain food quality, consistency, presentation and timely service.

Food safety and compliance: Maintain food safety, hygiene, workplace health and safety standards, and implement relevant operational procedures.

Financial administration: Monitor sales, expenses, daily takings, cash handling and operational costs to support effective financial management.

Supplier coordination: Liaise with suppliers and service providers to ensure the availability of required food, beverages and operational supplies.

Menu planning: Plan menus in consultation with the chef, taking into account food quality, customer preferences, seasonal availability and operational requirements.

Business performance: Implement procedures to improve productivity, customer satisfaction, workflow and profitability.

Problem-solving: Identify operational issues and implement practical solutions to improve staff performance, service delivery and overall business efficiency.

Qualification & experience

• Demonstrated experience in restaurant or hospitality management.
• Experience supervising and coordinating hospitality employees.
• Strong leadership and communication skills.
• Excellent customer service skills.
• Knowledge of food safety and hygiene requirements.
• Understanding of workplace health and safety requirements.
• Strong organisational and problem-solving skills.
• Ability to manage a busy hospitality operation.
• Ability to work independently and make day-to-day operational decisions.
• Flexibility to work weekends and other roste...
  
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