Night/Daytime Manager /Cook/Chef/Restaurant Manager Lord Forrest Nominees Pty Ltd t/a Lord Forrest Hotel, Bunbury Night/Daytime Hotel Manager (ANZSCO: 141311 - Hotel or Motel Manager) Full-time/Permanent $74,000 - $84,000 (higher salary will be considered commensurate to qualifications and experience) Duties and Responsibilities: Manage and supervise Hotel operations and staff to ensure efficient and effective organization and control of the business including accommodation and associated facilities for patrons.
Ensure policies and procedures are in place for: The delivery of exceptional guest experience and professional service from all staff.
The recruiting, training, managing rosters and supervision of front office and housekeeping.
Develop a sales culture, identifying market opportunities and driving top line growth which is underpinned by exceptional and outstanding customer service.
Build a strong relationship with all key stakeholders, including guests, potential guests and suppliers.
Ensure and put into practice astute financial management principles to ensure a profitable operation of the business.
Prepare budgets and ensure that budgets are adhered to.
Ensure the timely and accurate reporting of financial and operational activities.
Ensure company brand standards, policies and procedures are adhered to.
Ensure property presentation is maintained at the highest standard possible.
Build standards and encourage clear communication lines and ensure self and staff display professional, friendly and helpful service to all guests.
Ensure that the IT infrastructure is in optimum condition and always functional.
Qualifications and Experience: Relevant AQF Diploma and minimum 1-year relevant experience.
Cook (ANZSCO: 351411 - Cook) Full-time/Permanent $74,000 - $75,000 (higher salary will be considered commensurate to qualifications and experience) Duties and Responsibilities: Daily preparation of all ingredients and menu items Follow recipes, portion controls, and presentation specifications Prepare food for special dietary needs Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely Maintain a clean kitchen and use kitchen appliances and equipment safely Restock all items as needed throughout shift and ensure items are as ordered and standards are met Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station Ensure that all health, safety and hygiene regulations are strictly adhered to at all times Undertake cleaning, sanitation of all kitchen areas Qualifications and Experience: Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV Applicants with qualifications must demonstrate 1 year of relevant experience.
A minimum of 3 years of relevant experience may replace the requirement of having a qualification.
Chef (ANZSCO: 351311 - Chef) Full-time/Permanent $74,000 - $78,000 (higher salary will be considered commensurate to qualifications and experience) Duties and responsibilities: Prepare and properly present food for regular service and functions Supervise and coordinate activities of kitchen staff Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price Provide costings of new menu items Check the quantity and quality of received products to ensure correct items are as ordered and standards are met Monitor and maintain stock levels to reduce wastage Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc.
of food Monitor and enforce sanitation practices to ensure that employees follow standards and regulations Determine production schedules and staff requirements necessary to ensure timely delivery of services Assist in recruitment and induction of kitchen staff Discuss with the Restaurant Manager any equipment purchases and repairs required Meet with customers to discuss menus for special occasions such as weddings, parties and banquets Other managerial tasks associated with the operation of the kitchen, as required Qualifications and Experience: Relevant AQF Diploma and 1- year relevant experience.
Restaurant Manager (ANZSCO: 141111 - Cafe or Restaurant Manager) Full-time/Permanent $74,000 - $80,000 (higher salary will be considered commensurate to qualifications and experience) Duties and Responsibilities: Set operating goals and objectives Assess staffing requirements and recruit staff when needed Train and coach staff Ensure staff know and adhere to established codes of practice Organize and monitor staff schedules Co-ordinate restaurant operations during each shift Monitor adherence to health, safety and hygiene standards in kitchen and restaurant Ensure compliance with restaurant security procedures Ensure alcohol regulations are adhered to Oversee preparation of food and beverage items Ensure adherence to set recipes Observe size of food portions and preparation quantities to minimize waste Interact with customers to ensure all inquiries and complaints are handled promptly Plan and co-ordinate menus with Chef Prepare and analyse budgets, monitor costs and implement strategies to reduce costs Analyse food and beverage costs and assign menu prices Plan and monitor restaurant sales and revenue Organise and supervise marketing and promotional activities Check and order supplies of non-food items Identify and estimate food and beverage supply requirements and place orders with suppliers Negotiate purchase prices and develop preferred suppliers Qualifications and Experience: Relevant AQF Diploma and minimum 3 years' relevant experience.