Oversee the day-to-day operations of the venue, including personnel, ensuring that the facilities are properly maintained. The Restaurant Manager will also be required to ensure customer satisfaction and oversee the upkeep of administrative duties.

• Onboarding process - Induction to venue, Order of Service training, conduct ghost period
• Staff Training & Upskilling - Group & Individual
• Uphold & Enforce Order of Service during operations
• Manage the on-shift communication system between FOH x BOH. Example: 86 on menu item from kitchen
• Handling Booking & Function requests
• POS, QR, UBEREATS updating and maintenance. Ensure staff are trained correctly on data entry, cover numbers, table allocations and ordering.
• Responsible for overall venue aesthetic. Reset venues furnishing into correct position after each sitting.
• Enforcing Cleaning, Opening & Closing Checklists
• Daily Cleaning List implementation, ensure staff using downtime efficiently
• Final walk through venues before staff clocked off. Pulling up staff on missed closing procedures & accountability
• Clocking off staff early when suitable to venue busyness to manage weekly wages and keep within budgeting
• Create service runsheets for staff allocation and communication
• Manage the Host Role. Ensure waitlist is managed correctly and system is running tight.
• Ordering restaurant Consumables and maintain par levels.
• Maintain a staff-break system outside busy periods.
• Maintain the surround amenity, especially sound pollution & cleanliness.
• Nightly cash up
• Ensure Supervisors have correctly inputted invoices. Utilise information for stock control
• Management of large bookings, functions and events. Manage BEO, staff, function requirements & entertainment
• Ensure management handover period is successful. Manage the procedure and system implementation
• Daily shift reporting to VM.
• Responsible for staff focus and sense of urgency for successful hospitality