About the business

Grand Pacific Group (GPG) is one of Sydney’s leading hospitality and event groups, currently within its portfolio has 7 venues across Sydney and Canberra. We have maintained a strong identity synonymous with sophistication, elegance and luxury over 25+ years of operation.

We are looking to strengthen our existing teams, with a professional Restaurant Manager.

About the role

Our Restaurant Manager will work closely with the Senior Management Team to ensure seamless operations and a positive guest experience is had by all.

Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient venue operation, as well as maintain high production, productivity, quality, and customer-service standards.

This is a hands-on role that also involves all operational aspects of the venue management including team leadership, supervision, and of course food and beverage service.

Key responsibilities will include:

Organise and control the operations of our ala carte restaurant or related establishment to provide dining and catering services.

Assist in the planning of menus in consultation with Chefs

Planning and organising special functions

Arranging the purchasing and pricing of goods according to budget

Maintaining records of stock levels and financial transactions

Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance

Conferring with customers to assess their satisfaction with meals and service

Selecting, training and supervising waiting and kitchen staff

May take reservations, greet guests and assist in taking orders

To meet operational goals and work within agreed systems, policies, procedures and authority levels

To perform an active managerial role within the venue in charge of all Front of House operations inclusive of developing key operational standards policies and procedures inclusive of but not limited to;

Opening procedures, Sequence of Service, BOH areas, Uniform policies, Job descriptions, Staff manual, Daily reports, Closing procedures, Checklists, Inventory, and Staff discounts/drinks/meals

To recruit in consultation with the Operations Manager, People and Culture, General manager and Director all Front of House/Bar positions necessary to operate a premium, high performing Venue

To train, oversee and supervise all Floor/Bar staff. Ensuring all staff are aware of their duties and what is expected of them

Ensure staff are always aware of and follow safe work practices and that the FOH team is compliant to all relevant laws and regulations

To present a strong leadership. Motivating staff, ensuring your management of staff and their relationships are maintained at a positive level therefore enabling the integrity and culture of the business to be protected

To ensure the upkeep of the Venue is at all times of the highest level, and to report otherwise

To play a key role in the consistent delivery of a premium restaurant quality service – including undertaking all floor operations as required during main service periods.

To meet customer and client satisfaction, with your demeanour and knowledge of the product offered, thus assisting in the development of the client base consequently improving costs and raising revenue

To create alongside the leadership team a clear sequence and standard of service which will provide the benchmark for all front of house staff

To ensure food and bar service is of the highest standard and delivered in a timely manner

To maintain the venue in an ordered and hygienic state, ensuring compliance with health regulations

To meet industry guidelines regarding grooming, appearance and personal hygiene.

· Rostering and staff management

Give staff feedback on their performance to enable staff development

Ensure any staffing issues are resolved fairly and quickly

Responsible for meeting KPI’s with relation to costs, revenue, inventory and staff performance

Oversee the ordering and control of stock levels and minimise wastage

To work with and alongside fellow managers and Directors to ensure the directional growth of the business is achieved

To liaise with all suppliers, building relationships and managing accounts to ensure KPI’s are met

Any other reasonable requests within your skill set

Grand Pacific Group has a high level of experience within the hospitality industry and we are looking for a positive, honest, genuine, team-focused person. We like to work with people who are passionate about the industry, while encouraging and educating other motivated, highly talented people to do their best!

This is a full time position which requires flexibility and weekend work, your shifts may comprise of a combination of day and night shifts in accordance with business demands.

While you will be employed in a singular venue - you will be exposed to, and have the opportunity to develop your knowledge and experience with a range of service styles throughout our group.

About you

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire staff, set work schedules, and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

We are looking for someone with infectious energy that can adapt themselves whilst being comfortable in an authoritative position. This role will suit someone who is really looking for a company to develop their career and grow long term within a group.

We don't mind showing people the ropes of how we do things, so to fit in and and enjoy your time with us, you will ideally bring:

Be knowledgeable of and operate within appropriate liquor licensing guidelines and Company policies.

Maintain currency of RSA certification, amendments and updates and adhere to RSA principles.

Previous operational experience, between 3-6 years in a similar role

Highly desired a relevant diploma or higher qualification in Restaurant Management (or similar)

Demonstrate experience in hiring, directing and supervising the training of all service staff

Having management and supervisory experience at different restaurants

Punctual, organised and trustworthy

Professional appearance

Ability to manage other people

Ability to motivate staff

Excellent communication skills with an exceptional command of English

Attention to detail

Ability to resolve conflict in a constructive manner

Willingness to take initiative and make decisions

Ability to delegate tasks effectively

What next

If you've made it this far and feel this could be for you then please don't hesitate - APPLY NOW - we'd love to hear from you!