· 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, resolve any staff management issues

· Answer phones quickly and ensure staff do the same, make sure bookings are completed and communication is clear to customers

· Follow up on customer complaints/comments quickly, resolve complaints and ensure service standards are being met

· Ensure that all restaurant staff are aware of their obligations pursuant to the Sale of Liquor Act 1989 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

· Write up shift summary and sales report for shift, include any relevant notes for hand-over

· Ensure that all staff who answer customer queries about functions are aware of the functions policies and communicate these to enquirers

· Update systems for taking function bookings. Ensure staff, food and beverages are organised and ready for functions and events booked.

· 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

· Ensure all health and safety requirements are met, and report on any incidents.

· Provide orientation to new staff and include information on workplace hazards, health and safety requirements and reporting processes.

· Complete such other general and clerical duties as the manager or nominee may require to assist with the smooth operation of the business

RELEVANT EXPERIENCE AND QUALIFICATION

Must have at least 2 years relevant experience in top level service at reputable restaurants

Relevant qualifications are advantageous, but not required.

PERSONAL ATTRIBUTES

· Excellent customer service

· Good communication skills

· Leadership skills

· Proactive

· Good personal hygiene

· Able to work as part of a team

· Honest and reliable

Job Type: Full-time

Pay: $28.00 – $35.00 per hour

Benefits:

Employee discount
Visa sponsorship

Work Location: In person

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