Reports to: General Manager

Primary Role:

To:

· open and close the restaurant in accordance with restaurant procedures; including but not limited to emailing chargebacks, preparing sales reports, redeeming of gift vouchers and event accounts.

· assign tasks, responsibilities and service stations to floor staff on commencement of their shift;

· provide a thorough hand over to supervisors and duty managers on completion of shifts;

· provide relief duties in the absence of other Supervisors and Duty Managers when on personal or annual leave;

· ensure the clocking on and off procedures are complied with inclusive of break periods;

· manage bookings, telephone enquiries and receipt of monies;

· to be familiar with and ensure compliance of liquor licencing.

· greet customers and ensure they are seated promptly;

· Utilise the Nowbookit reservation software to manage bookings, incoming and finishing of tables.

· Ensure a high level of customer service is delivered to all guests.

· resolve customer complaints; and provide feedback to Chefs or General Manager for improvement.

· comply with administration and HR systems, policies and procedures;

· attend supervisor and management meetings as required;

· participate in the recruitment, orientation and training of floor staff;

· monitor staff performance, identify skill gaps and provide training;

· ensure uniform and grooming standards are maintained;

· to comply with all Work, Health & Safety Laws and requirements.

· preparing / organising group bookings to ensure smooth operation of the event.

· performance manage floor staff and implement a disciplinary procedure as required; and

· monitor stock control, rotation of stock and ordering.

· Changing blackboard Monday, Friday and Sundays

· Creating lunch specials tab on Revel POS / printed version and test printing prior to commencement (usually Sunday’s)

· Effectively communicate with Chefs regarding availability of food items, daily specials, wait times etc

· Maintain correct gift voucher procedure and excel spreadsheet.

· Knock off staff when business is quiet and increase staff when business is busy.

· Reporting of any incidents and completion of forms.

· Promotion and marketing of the business.

· Organise and/or assist with on premise and off premise functions & events, weddings etc.

FOH Systems Responsibilities:

Rostering, Marketing, Safety, People, Planned Maintenance.

Development pathway

Training, competency and duties required to advance to next level:

Handling complaints and difficult enquiries

Competency attained in all service stations

Completion of Crew Trainer training

Competently manage delivery of an external catered event

Everyday Responsibilities:

To:

Maintain clean and tidy work stations and customer areas;

Provide general assistance to team members as requested or required;

Ensure customer needs are met;

Alert supervisor/manager to customer special requests or complaints;

Comply with administration and HR systems, policies and procedures;

Attend team/restaurant meetings as an when required;

Ensure uniform and grooming standards are maintained;

Provide greetings in the absence of senior team members;

Identify service issues and resolve by providing support, direction or guidance.

Sell and serve alcohol in compliance with RSA requirements;

Hold comprehensive knowledge of procedural and

Maintain service, presentation and cleanliness standards for a service section;

Take bookings, telephone enquiries and receipt of monies;

Greet customers and ensure they are seated promptly;

Monitor stock control and ordering.

Open and close the restaurant in accordance with restaurant procedures;

Assign tasks, responsibilities and service stations to floor staff;

Provide comprehensive hand-over to Supervisors/ Duty Manager on shift change-over;

Provide relief duties in the absence of other Supervisors / Duty Managers when on personal or annual leave;

Ensure the clocking on and off procedures are complied with inclusive of break periods;

Resolve customer complaints;

Attend supervisor and management meetings as required;

Participate in the orientation and training of floor staff;

Monitor staff performance, identify skill gaps and provide training;

Performance manages floor staff and implement a disciplinary procedure as required; and

Duties required under delegated FOH System Responsibilities.

Mandatory Skills or qualifications:

Adept written communication skills

Advanced oral communication skills

Fully effective computer, IT system skills

Hold Manage Licensed Premises (“MLP)

Adept at deescalating or resolving conflict with customers and with/between team members

Advanced management of time with competing deadlines

Mandatory Attributes:

Cooperate within a team to achieve restaurant standards

Ability to work unsupervised

Motivated self-starter

Punctual & reliable

Pride in own presentation and hygiene

Desirable Skills and licenses:

Driver’s license

Barista certification

Supervisory Course or Certificate in Hospitality or Business

Values – actively support the values of the business by maintaining a positive image, acting ethically and honestly, and promoting relationships in a positive and professional manner.

Consistency

Dedication

Attentiveness

Caring

Community

Customer Focus – realise that our customers are why the restaurant exists, strive to understand their needs and excel in meeting expectations.

Incident Reporting – Report and document/record all accidents, incidents, injuries, hazards, and property damage.

Instructions – Follow all reasonable work instructions, and perform all duties within your skills, competencies, and abilities. Other tasks not specified in this PD may be required providing they can be performed in a safe manner.

Safety First – comply with all safety policies and systems to always maintain a safe work environment for yourself and others.

Team spirit – respect work colleagues. Work cooperatively to ensure the best outcome is achieved and continually strive to improve the work environment.

Skeetas Restaurant Pty Ltd Approved Business Sponsor

Will sponsor suitable qualified and skilled applicants.

Must have Certificate 4 in Hospitality management or equivalent hospitality related qualification of no less than 2 years fulltime relevant work experience.