Restaurant Manager

Responsibilities are but not limited toFood and BeverageLevel 2 barista and beverage training in all areas.Full menu knowledge.Intermediate skills to manage a kitchen, including an ability to read a recipe, preservice preparation and cooking.Able to manage the ordering process, including daily bread, fruit veg, as well as all bar and kitchen orders.Knowledge of stock quality.A good working relationship with suppliers.Intermediate GAAP knowledge, including capturing invoices, pulling management overview reports, daily stocktakes and daily cashup procedures.StaffAbility to roster staff and ensure punctuality.Improvise when short staffed.Ability to motivate waiters waitresses.Assist with the disciplinary process when necessary. ServiceRecognise the importance of customer satisfaction.Promote the ethos of ATD Attention To Detail.Ability to preempt service problems by managing proactively.Lead by example.Ability to handle guest complaints.Ability to build customer loyalty.Ability to perform the duties of any member of staff on the floor in the event of shortstaffing or unforeseen circumstances.Added responsibilitiesGlass, crockery, cutlery, kitchen utensils and smalls ordering and stock takeWeekly hour log for all employeesTrouble shooting of FC issuesReporting any incidents big or small daily in writingExcellent communication and leadership skills.At least 2 years management experienceBasic math skillsEnthusiastic Team PlayerCommitted to customer satisfactionPossess a strong work ethicGood organizational skillsAdditional requirementExperience in both Kitchen and Front of house management