Are you a hospitality leader with a passion for craft beer and great service?

The Milton Hotel - a vibrant craft brewpub on the NSW South Coast is seeking a General Manager to lead our team. We pride ourselves on our friendly, customer-focused culture and team-driven approach to hospitality. As General Manager, you'll be at the helm of a pub known for its house-brewed beers and welcoming atmosphere, ensuring every guest has an unforgettable experience.

The Milton Hotel

74 Princes Highway, MILTON NSW AUSTRALIA

Job Summary:
In this hands-on role, you'll oversee daily operations across both the restaurant and bar, managing staff, coordinating rosters, controlling stock and inventory, and ensuring exceptional customer service. We're looking for a team-driven leader with RSA certification, at least two years of hospitality management experience, and a passion for creating a friendly, welcoming environment.

Key Responsibilities:

Operational Management:

Overseeing all restaurant and bar operations, including front of house (FOH) and back of house (BOH).

Ensure that the restaurant complies with health and safety regulations, food quality standards, and sanitation practices.

Manage opening and closing procedures, including cash handling, financial reporting, and inventory management.

Coordinate with chefs, kitchen staff, and servers to ensure smooth service flow.

Team Leadership:

Recruit, hire, train, and supervise restaurant and bar staff.

Conduct regular staff meetings and training sessions to ensure team development and alignment with restaurant goals.

Create staff schedules and ensure appropriate coverage during all shifts.

Address and resolve staff performance issues and customer complaints in a professional manner.

Customer Relations:

Ensure a high standard of customer service, addressing guest concerns and resolving issues quickly.

Build relationships with regular customers and encourage repeat business.

Monitor customer feedback through surveys, reviews, and in-person comments to continuously improve the customer experience.

Inventory and Stock Control:

Monitor inventory levels, ensuring adequate stock of food, beverages, and supplies.

Conduct regular inventory checks and stock takes and place orders as needed.

Work with suppliers to ensure timely delivery of products.

Hands-on Restaurant & Bar Service:
Lead by example through active involvement in daily operations, including working directly in both the restaurant and bar areas during busy periods or when additional support is needed. Engage with customers, assist staff with service delivery, manage order accuracy and timing, maintain cleanliness standards, and provide on-the-floor training and mentorship to ensure the highest quality dining and drinking experience at The Milton Hotel.

Qualifications:

Proven experience as a restaurant/general manager or similar role in a high-volume setting.

Strong leadership and team management skills.

Excellent communication and interpersonal abilities.

Financial acumen and understanding of profit and loss (P&L) statements.

In-depth knowledge of restaurant operations, food safety, and health regulations.

Ability to handle high-pressure situations with a calm and professional demeanor.

Flexibility to work evenings, weekends, and holidays as needed.

Skills and Experience Requirements:

Experience in Restaurant/General Management: A minimum of 12 months of experience managing a restaurant or similar hospitality setting.

Leadership and Team Management: Strong leadership skills with experience in hiring, training, scheduling, and managing a diverse team. Ability to motivate staff and foster a positive work environment.

Customer Service Excellence: A passion for providing exceptional customer service. Experience in resolving customer issues, handling complaints professionally, and creating a welcoming atmosphere for guests.

Inventory Management: Ability to manage inventory, control waste, and negotiate with suppliers to ensure efficient stock levels without compromising quality.

Operational Knowledge: Thorough understanding of restaurant operations, including opening and closing procedures, cash handling, food safety, and health regulations. Experience in maintaining compliance with local, state, and federal regulations.