Restaurant Duty Manager

Gilbert's Bentleigh is hiring a Full time Restaurant Duty Manager role in Bentleigh, VIC. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Afternoon, Morning, Evening
  • Tuesday: Afternoon, Morning, Evening
  • Wednesday: Afternoon, Morning, Evening
  • Thursday: Afternoon, Morning, Evening
  • Friday: Afternoon, Morning, Evening
  • Saturday: Afternoon, Morning, Evening
  • Sunday: Afternoon, Morning, Evening
• More than 4 years of relevant work experience required for this role
• Expected salary: $70,000 - $75,000 per year

Position Summary:

• Responsible for the running of the front of house (FOH) and FOH staff

• Build and maintain excellent customer relations and service standards to enhance regular trade at all times of the year.

Duties and Responsibilities:

FRONT OF HOUSE OPERATIONS

• Manage the front of house operations of the restaurant, ensuring the highest customer service standards are maintained, including servicing of tables and delegation of duties to staff.

• Responsible for ensuring adequate stock control is maintained

• Maintain cleaning standards as outlined by owners on a weekly basis.

• Ensure a professional and positive attitude at all times in your dealings with fellow staff and suppliers.

PLANNING AND ADMINISTRATION

• Maintain and enforce up to date Work Health and Safety requirements according to Government regulations.

• Maintain and keep resources up to date.

• Conduct Monthly stocktake.

• Attend fortnightly management meetings with Owners and Head Chef.

STAFF MANAGEMENT

• Create and maintain a positive and performance culture in the team.

• Lead by example in your actions and ensure your presentation is impeccable.  Ensure staff meet the same standards.

• Supervise staff to ensure performance is exceeds the required standard, including Food Safe Standards and our Code of Conduct.

• Take necessary performance management actions where necessary.

• Conduct or ensure training is provided to staff where necessary.

• Perform any other reasonable duty required of you by management.

Level of Authority

·        Make decisions regarding solving FOH operational issues, FOH staff issues, in line with customer service standards, processes and procedures and using initiative and industry knowledge and standards.

·        Discuss major issues with Head Chef/Restaurant Operations Manager

Required Skills and Attributes to perform this role:

Skills

ü  Exceptional customer relationship management skills

ü  Excellent teamwork skills, including being an effective team player.

ü  Ability to effectively supervise and lead a team.

ü  Excellent written and verbal communication skills

ü  Ability to work successfully in a high-pressure environment.

ü  Ability to follow food standards requirements.

Experience

ü  Extensive experience in the hospitality and/or event management industry

ü  Experience in developing incentive programs to enhance employees’ potential to be discussed with owners.

ü   Be enthusiastic in your work and have passion for the industry

Qualifications

ü  Graduate qualifications in Hospitality and /or event management or equivalent substantial experience

ü  RSA (Responsible Service of Alcohol) Certificate

ü  Barista / Coffee Making qualifications