Restaurant Manager

Placed Australia; Cooma; On-site; AUD 75,000 - 90,000; Full time

Job summary

Placed.au is seeking a full-time Restaurant Manager for a client in Cooma, New South Wales. You will oversee daily restaurant operations, ensure consistent service, and uphold food and beverage quality while leading a team across front and back of house.

You will be responsible for budgeting, cost control, inventory, suppliers, and coordinating with health and safety standards and liquor regulations to deliver an outstanding dining experience.

Qualifications

• Diploma or 3+ years in hospitality management.
• Minimum 3 years of relevant work experience.
• Oversee restaurant operations and maintain high standards of F&B quality.
• Strong budgeting, cost-control, inventory management, and financial record-keeping.
• Ability to resolve customer complaints professionally and maintain customer service.
• Strong staff recruitment, training, supervision, and rostering skills.
• Coordinate with suppliers and manage ordering of restaurant supplies.
• Knowledge of health and safety standards and liquor regulations.
• Excellent organisational, communication and teamwork skills.

Responsibilities

• Oversee day-to-day operations of the restaurant and service during hours.
• Monitor quality of food and beverages to ensure high standards.
• Estimate and budget food and beverage consumption quarterly.
• Price food and beverage items per budget and identify cost-saving opportunities.
• Resolve customer complaints about food quality or service.
• Maintain employee records, payroll, bills or bookkeeping records.
• Devise and monitor an inventory system.
• Meet with sales representatives to order supplies for front of house and beverages.
• Arrange for maintenance and preparation of equipment and services as required.
• Record daily sales and create end of day report.
• Complete restaurant banking when required.
• Co-create a menu with the kitchen and price items based on cost analysis.
• Recruit, hire and oversee training of staff.
• Roster front and back of house staff to rotating fortnightly schedule.
• Plan and organise function menus.
• Promote and market the establishment to local businesses and residents.
• Meet with Health Inspectors and implement required amendments.
• Monitor staff and customer actions to ensure health and safety and liquor regulations compliance.

Skills

Oversee operations

Budgeting

Cost control

Inventory management

Financial records

Staff recruitment

Staff training

Rostering

Vendor coordination

Health and safety

Teamwork

Communication

Education

Diploma of Hospitality Management

Job description

Job Type: Permanent position | Full time position

Job Description

Placed.au is looking for a full-time Restaurant Manager for our client in Cooma, New South Wales. This role is responsible for overseeing the day-to-day operations of the restaurant, ensuring efficient service delivery, maintaining food and beverage quality, managing staff, and providing an outstanding dining experience for all guests. Job Description:

• Oversee the day-to-day operations of the restaurant and be responsible for service during operational hours.
• Monitor quality of food and beverages served, ensuring a consistent high-quality standard is maintained.
• Estimate and budget food and beverage consumption on a quarterly basis.
• Price food and beverage items according to the set budget and identify areas to reduce costs and improve profitability.
• Resolve customer complaints about food quality or service.
• Maintain employee records, prepare payroll, pay bills or monitor bookkeeping records.
• Devise and monitor an inventory system.
• Meet with sales representatives to order supplies for front of house and beverages.
• Arrange for maintenance and preparation of equipment and other services as required.
• Record daily sales and create end of day report.
• Complete restaurant banking when required.
• Co-create a menu with the kitchen that is appropriate for the demographics of the location and price items based on a cost analysis.
• Recruit, hire and oversee training of staff.
• Roster front and back of house staff to a rotating fortnightly roster.
• Plan and organise function menus.
• Promote and market the establishment to local businesses and residents.
• Be responsible to meet with Health Inspectors and prioritise any amendments that may be needed.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are complied with.

Qualifications/Attributes

• Must hold a Diploma of Hospitality Management, or at least three (3) years of relevant work experience may substitute for the formal qualification.
• Must have at least 3 years of relevant work experience.
• Ability to oversee restaurant operations and maintain high standards of food and beverage quality.
• Strong budgeting, cost-control, inventory management, and financial record-keeping skills.
• Ability to resolve customer complaints professionally and maintain excellent customer service.
• Strong staff recruitment, training, supervision, and rostering skills.
• Ability to coordinate with suppliers and manage the ordering of restaurant supplies.
• Knowledge of health and safety standards and liquor regulations.
• Strong organisational, communication, and teamwork skills.

Salary Range: $75,000 – $90,000 p.a. excluding superannuation.