Restaurant Manager

We are seeking a dynamic and experienced Restaurant Manager to join our team at a renowned Chinese cuisine restaurant. The ideal candidate will have a passion for Chinese culinary arts and demonstrate an ability to interact with patrons, showcasing typical Chinese cooking techniques and the best ways to enjoy our dishes. This role combines classic managerial tasks with interactive, customer-focused responsibilities.

Annual salary

$75,000+ Superannuation

The primary responsibility is to organise and and control the operations of the restaurant and related establishments, providing dining and catering services in a well-established Chinese seafood cuisine restaurant.

Key Tasks Include

• Menu Planning and Development:
  • Plan menus and specials in consultation with Chinese Chefs.
  • Adjust menus based on food costs, seasonal availability, and customer preferences.
  • Estimate food costs and profits; set pricing, budgets, offers, and specials accordingly.
• Cost Control and Budget Management:
  • Review portion control and quantities of preparation to minimise waste and ensure high quality.
  • Arrange the purchasing and pricing of goods within budget constraints.
  • Maintain records of stock levels and financial transactions.
• Customer Interaction and Satisfaction:
  • Proficiently demonstrate the cooking and serving techniques of traditional Chinese dishes, such as slicing Peking duck and explaining the best way to eat different parts of a lobster.
  • Discuss any allergies customers may suffer from and communicate with chefs to accommodate their needs.
  • Conferring with customers to assess their satisfaction with meals and service.
• Event Planning and Special Functions:
  • Plan, organise, and supervise special functions and events.
  • Encourage local businesses to hold social events at the restaurant.
• Health and Safety Compliance:
  • Ensure dining facilities comply with health regulations and maintain cleanliness, functionality, and suitable appearance.
  • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
  • Avoid legal challenges by conforming to regulations of the alcoholic beverage commission.
• Staff Management and Training:
  • Select, train, and supervise waiting and kitchen staff.
  • Communicate job expectations; plan, monitor, and review job contributions; plan and review compensation actions; enforce policies and procedures.
• Guest Relations:
  • Greet guests and take bookings, ensuring a warm and welcoming atmosphere.
  • Demonstrate and educate customers about Chinese food culture and etiquette.
• Professional Development:
  • Update job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.
  • Explore opportunities to add value to job accomplishments.

Join us and be part of a team that not only serves delicious Chinese cuisine but also educates and entertains our patrons with the rich cultural heritage behind our dishes.

Qualification and experience

Applicants must demonstrate a skill level equivalent to an AQF Associate Degree, Advanced Diploma, or Diploma (ANZSCO Skill Level 2). At least three years of relevant experience, preferably in Chinese cuisine, may substitute for the formal qualifications mentioned above. In some cases, relevant experience and/or on-the-job training may be required in addition to the formal qualifications.