Restaurant Operations Manager

3 days ago

Mudgeeraba, Queensland, Australia Accor Full time
Restaurant Supervisor Job Description

Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces.

We are seeking a passionate and driven Restaurant Supervisor who is hungry for career progression and wants to take on a leadership role in our Cafe or Restaurant team.

The ideal candidate will have a strong understanding of the day-to-day operations of running a restaurant, a passion for sequence of service, and a desire to create an amazing experience for every single customer. As a Restaurant Supervisor, you will be responsible for providing passionate, knowledgeable, and friendly service to external and internal guests at all times.

Key Responsibilities:

  • Ensure all Team Members maintain smooth and efficient food and beverage service within their allocated section, anticipating guest needs before being asked.
  • Assign Team Member allocation of duties, ensuring rotation of job tasks and maximising productivity.
  • Conduct pre-service and post-service briefings (where required).
  • Support the Head of Department in ensuring that all Team Members receive a thorough induction upon commencement, ongoing training, and attend formal training sessions.
  • Assist Head of Department in preparing training plans for Team Members and conducting on-the-job training sessions.
  • Assist in conducting Performance Development Appraisals of Team Members when required.
  • Maintain par levels and order stock as required.
  • Monitor rosters in accordance with legislation and business levels, ensuring at all times the department is staffed appropriately and operating within budgetary guidelines.
  • Have an understanding of all licensing and operating legislation which affects the department, including the Liquor Act.
  • Complete all operational reports on a daily basis, establishing workable records of the department history for future forecasting.
  • Ensure food items offered in the outlet are of a consistent standard and provide the Chef with feedback in relation to sales, wastage, menu changes, or special requests.
  • Establish and maintain open channels of communication between all departments in the Property, particularly the kitchen, to ensure the smooth operation of the department.
  • Ensure the department is consistently ready for service at the scheduled operating times.
  • Perform the reconciliation of daily takings.
  • Ensure Team Members have a strong product knowledge of the ingredients, method of preparation, and presentation of all items on the menu and buffet.
  • Ensure Team Members have strong product knowledge of all wine styles on the outlet wine list.
  • Ensure that all opening and closing procedures are carried out to an acceptable standard.
  • Promptly report any maintenance work required in the proximity of the outlet to the Head of Department.
  • Assist guests with all enquiries and complaints and provide accurate information to guests about Property facilities and features.

Requirements:

  • The possession of a current RSA is essential.
  • A strong understanding of the day-to-day operations of running a restaurant.
  • A passion for sequence of service and a desire to create an amazing experience for every single customer.
  • A person who is both an invaluable team player as well as a well-rounded leader.

Additional Information:

Base hourly rate $28.87, equivalent to $57, $67,000 based on working days and penalties applicable as per the Hospitality Industry General Award.

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