Are you an experienced leader in hospitality with a passion for artisanal sourdough pizza?
We are seeking a Restaurant Manager who shares our commitment to delivering exceptional service and ensuring the restaurant's success through effective operations and team leadership.
Our mission is to deliver high-quality, affordable Italian sourdough pizza.
The ideal candidate will focus on expense management, sales targets, and building supplier relationships to control costs, reduce wastage, and optimise inventory, while driving growth through outstanding customer service and consistently offering the highest quality product.
Skills and Experience required: Customer Service: Customer-focused mindset with a passion for delivering great product service Operational Management: Proven experience in restaurant management and operations Financial Oversight: Sales and cost management experience beneficial Staff Supervision: Leadership, communication, organisational, and problem-solving skills Compliance: Knowledge of food safety regulations and best practices Appropriate industry certifications – RSA and Food Safety Supervisor Ability to work flexible hours, including evenings and weekends Responsibilities include: Profitability, Sales, and Expense Management: Manage expenses, rosters, wages, and utilities to optimise efficiency and reduce costs.
Track financial performance, control costs, and oversee supplier relationships for effective cost and inventory management.
Manage sales, meet targets, and implement strategies to balance profit and productivity.
Operational and Compliance Management: Oversee daily operations, ensuring high-quality service, food preparation, and customer satisfaction.
Ensure compliance with health, safety, and hygiene regulations.
Maintain safety protocols and conduct regular staff training.
Perform inspections to ensure food safety and cleanliness.
Manage first aid, food handling, RSA, and industry licenses.
Stay updated on changes to local laws and regulations.
Team Leadership and Customer Engagement: Train, supervise, and motivate staff to maintain excellence and foster a positive work environment.
Address customer enquiries and complaints and use feedback to enhance the dining experience.
Manage staff scheduling for peak periods and ensure smooth front-of-house operations.