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Restaurant Manager
3 months ago
Job Brief:
Welcome to HotelIndigo Sydney Potts Point (an associated entity ofPro-Invest Hotel Operating Sydney CBD 2 Pty Ltd), we are a storytelling brand. Our hotels capture the true spirit of the neighbourhoods they belong to. The stories they tell inspire guests to make unique discoveries and forge meaningful connections to the diverse people, places and cultures of our world.
We welcome all guests unto our neighbourhood and share our love for it. We inspire them to explore and discover different perspectives. we help them create new stories.
The location of employment will be:2/14 Kings Cross Rd, Potts Point NSW 2011
The salary range is AUD 70,000 to 85,000.
The Restaurant Manager has temporary responsibility for the restaurant and the service team. The Restaurant Manager is responsible for leading by example and developing their service team as assets for the restaurant area. This role will lead and direct restaurant operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety, or other requirements.
Responsibilities:
• Responsible for the selection, training, and development of the service team; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal and state employment laws and to the Hospitality Industry (General) Award 2020
• Improve service by communicating, training and assisting the service team to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues.
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team.
• Direct everyday activity, plan and assign work ensuring you always have the right staffing numbers.
• Ensure hygiene and presentation policies are followed for the service team.
• Ensure the service is complying with payroll related tasks including clocking in/clocking out, overtime and the taking of leave.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Setting and monitoring performance standards for the service team.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Work closely with the People & Culture team to assist in individual and team development and elevate any performance concerns when required.
• Manage restaurant food and beverage marketing programmes and participate in and maintain system-wide restaurant marketing programmes and promotions.
• Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Consultant Chef and General Manager.
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Maintain a positive attitude at all times.
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done.
• May also serve as manager on duty.
• Perform other duties as reasonably assigned.
Skills Required:
• Be approachable, authentic, and solutions focused
• Have a no-nonsense work ethic and a genuine desire to help others
• Enjoy the detail
• Communicate well both verbally and in writing and with passion
• Champion our culture and live our values
• Excellent end-user of IT applications/systems
• Advanced knowledge of food professional principles and practices.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Excellent knowledge of BOH systems, ordering and inventory.
• Ability to meet hard deadlines.
• Working knowledge of the Hospitality Industry (General) Award 2020
• Diploma in Hotel Management; and/or
• Bachelor's degree in Hotel Administration, Business Administration or equivalent.
• Responsible Service of Alcohol certificate.
• Previous experience as a Restaurant Manager of similar role.
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