Restaurant Manager - Christchurch

• Minimum 30 hours per week guaranteed
• Applicants must pass pre-employment drug test
• Applicants must provide a CV

Duties and Responsibilities:

• Develop and maintain a professional and cooperative relationship with kitchen and liquor dispensing staff to ensure the overall business operates smoothly
• Look for opportunities to improve procedures, and make improvements where appropriate
• Ensure the restaurant has a sufficient level of staffing and staff rosters are prepared in a timely manner
• Ensure staff are trained in the correct procedure for taking reservations
• Ensure restaurant staff can confidently describe wine list and menu items, and can make recommendations when asked to do so
• Ensure staff are aware of specials, new wine lists and menu items and out of stock food and wine
• Maintain a high level of morale and team cooperation
• Answer phones quickly and ensure staff do the same
• Follow up on customer complaints/comments quickly
• Ensure that all restaurant staff are aware of their obligations pursuant to the Sale and Supply of Alcohol Act 2012 and the company’s liquor licence is not jeopardised as a direct consequence of their actions. This includes patron conduct and intoxication
• Complete restaurant seating plan for the following day
• Complete cash-up, noting any differences between actual and till total
• Complete shift summary with tips
• Ensure that all staff who answer customer queries regarding functions are aware of what the policies are
• Update systems for taking function bookings and ensure staff, food and beverages are organised
• Confirm all group bookings
• Ensure the cleaner is carrying out his/her duties to the required standard and let him/her know if there is anything extra that needs to be done, or if anything is not being done to the agreed standard
• Ensure an adequate supply of all items needed by the restaurant, including: napkins, cutlery, glassware, docket books, menus, wine lists, printer and eftpos paper, staff uniforms, etc
• Ensure restaurant equipment is maintained to reduce the likelihood of breakdowns
• Participate as a constructive member of the management team with the view to maximising business sales volumes and profitability
• In consultation with the manager, chef and staff prepare and introduce an ongoing calendar of cost effective promotional initiatives, which are focused on maximising food sales volumes
• Manage staff in a fair and equitable manner, take appropriate disciplinary action when required and comply with best practice and establishment regulations
• Ensure office is left in a tidy state
• Complete such other general and clerical duties as the manager or nominee may require to assist with the smooth operation of the business