L’unico Trattoria is a 150-seat beachfront Italian restaurant in Trinity Beach. Operating for over 30 years the restaurant is an institution within the Cairns Northern Beaches dining scene attracting locals and tourists who enjoy great food in a relaxed atmosphere with ever changing ocean views.

We are seeking a professional, driven full time Restaurant Manager who shares our passion for creating memorable dining experiences, using the incredible array of fresh local produce available and an inherent desire for consistently high quality to deliver this outcome. An Executive Chef who can deliver our customers favourite dishes at the same time adding their own personal flair by creating seasonal specials and new menu options would be ideal.

To excel in this role and secure the position, ideally, you'll possess at least 3 years’ experience as a Restaurant Manager or Assistant Restaurant Manager, have excellent references and have worked within a fast paced, high volume food and beverage environment. You will have proven experience successfully managing staff and ensuring the quality of their work meets your high standards. You are a great communicator, able to take initiative and work proactively. In this pivotal role you will be responsible for overseeing all operations and ensuring exception customer service within our high volume venue. An absolute must is being able to demonstrate leadership and ownership qualities, taking pride in what your team creates and a willingness to accept & support change where required.

Job title – RESTAURANT MANAGER

This role reports directly to the Company Directors.

Key Roles – Someone who is hands on, highly organised with the ability to lead and inspire a large team. Strong operation skills to help "put out fires" with a proven track record of driving financial results and improving efficiency. Excellent communication and interpersonal skills, with the ability to motivate and lead a team. Proficiency in inventory management, budgeting and cost control. Have a passion for the hospitality industry and a commitment to delivering exception service

Financial control, wage control, food quality, morale/team building, Management of breakfast, lunch and dinner services - 7 days a week, Venue cleanliness, Venue maintenance, delegation, training:

Coordinate daily Front of House Menu restaurant operations including but not limited to general operations, staffing, inventory and budgets.

Deliver superior service and maximise customer satisfaction.

Ensure compliance with all health, safety and licensing regulations.

Respond efficiently and accurately to customer complaints.

Appraise staff performance and provide feedback to improve productivity

Financial control – Control operational costs and identify measures to cut waste overlook ordering & receiving of goods, checking prices of all goods coming into the venue, maintaining quality of produce, overlooking storage of produce, maintain a properly recorded wastage record, costing FOH menu items. Analyse performance data and generate reports to inform decision-making.

Regular price monitoring and adjusting to suit

Social Media posts while on shift and scheduled for when not on shift – targeted to up coming significant dates such as Mothers day ect

Work directly with the Accounts team, Directors and Head Chef to grow the business.

Assist with creating detailed reports on weekly, monthly and annual revenues and expenses. Develop and implement strategies to drive sales, improve efficiency and enhance the overall guest experience.

Meeting weekly with Directors, Chefs and Senior floor staff and associated schedules

Tech - Maintain, upgrade and update all electronic systems such as tills, music ect.

Wage control – an intricate knowledge of all employees, contract details ie. overtime awards, penalty rates, so the most cost-effective seasonal rosters can be maintained. Check wages and apply specific notations have been applied correctly updated time sheets – update TOIL totals – provide report – cross check roster and start times are correct

Food quality – help to establish and maintain consistently high standards of food preparation and presentation and liaise with Head Chef and kitchen team and FOH employees.

Morale/team building – to contribute to and maintain a positive work environment for all employees. Foster a positive work environment and promote a culture of continuous improvement.

Promote the brand in the local community through word-of-mouth and restaurant events and marketing strategies.

Train and develop staff by offering ongoing development and feedback

Assist with implementing policies and protocols that will maintain future restaurant operations.

Venue cleanliness – to ensure cleaning checklists are being completed daily and deep cleans are happening periodically.

Venue maintenance – to ensure all kitchen maintenance issues are being followed up with appropriate trades.

Delegation – this role requires a level of support from your Supervisors and other senior staff in the venue you need to be able to give clear instructions to sous and other chefs in the kitchen.

If you feel you are the right candidate for this position then please email your CV at your earliest convenience.