Mr Morce, Sorrento, is seeking an experienced Restaurant Manager to manage the staff and lead all operational aspects of our business. The successful candidate will be responsible for the implementation of our restaurant’s policies and procedures, and will participate in achieving our revenue objectives. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Responsibilities will include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the front of house, meet and greet customers and balance seating capacity.
Back of the house management experience is also essential as you will set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.
We will expect you to lead by example and uplift our staff serving in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have great dining experiences. You will be reporting to Owners.
What we offer:
New, innovative restaurant environment in Sorrento, minutes from the beach
Young and enthusiastic team
Wednesday to Sunday operating hours (7 days a week during holiday periods)
Candidate must possess the following attributes and qualifications:
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge
Team Leader with good track record at running a restaurant or cafe
Capacity to thrive in a fast paced and dynamic environment.
Enthusiastic and creative
Strong work ethic
Flexible on hours
Good time management
Excellent organisational and leadership skills
Barista experience a bonus
2+ years’ experience in the restaurant industry
Ensure delivery of superior service and maximize customer satisfaction
Train and motivate staff on proper customer service practices including upselling
Coordinate daily front and back of house restaurant operations
Respond efficiently and accurately to customer complaints
Organize and supervise shifts and shift schedules
Appraise staff performance and provide feedback to improve productivity when required
Ensure compliance with hygiene and safety standards
Manage restaurant’s good image and suggest ways for improvement
Control operational costs and identify measures to cut waste
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (eg. discounts, social media ads)
Implement appropriate strategies to resolve adverse trends and improve sales
Maintain safe working conditions