Restaurant Manager

Must have 2 years of work experience

Duties

Planning and organising special functions and events in consultation with the Chef.

Arranging the purchasing and pricing of food, beverages and other goods in accordance with the allocated budget.

Maintaining accurate records of stock levels, purchases, expenses and financial transactions.

Ensuring dining and kitchen facilities comply with health and safety regulations and are clean, functional and appropriately presented.

Consulting with customers to assess their satisfaction with meals, food quality and service.

Selecting, training, supervising and coordinating waiting and kitchen staff.

Taking reservations, welcoming and greeting guests, assisting with menu selections and taking customer orders.

Working closely with kitchenstaff to coordinate food preparation, service requirements and special dietary requests.

Monitoring the quality and presentation of meals and ensuring customer requirements are communicated effectively to the kitchen team.

Assisting with menu planning and reviewing food costs and pricing in consultation with the Chef.

Pay: $70,000.00 – $80,000.00 per year

Work Location: In person