The posting
Oversee daily front- and back-of-house operations to ensure profitability, service quality, and a safe dining environment.
JobDescription (Key Responsibilities)
Team Leadership & Staffing: Hire, train, schedule, evaluate, and mentor front-of-house. Basic knowledge and service standards of wine and craft beer is essential
Customer Service: Greet guests, monitor dining room flow, and handle complaints or special requests.
Financial Management: Monitor cash flow, track sales, manage payroll, control food and labor costs, and help prepare budgets.
Inventory & Procurement: Track stock levels, order food and supplies, and manage vendor relationships.
Health, Safety & Compliance: Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.
Requirements:
· Working knowledge of POS (Point ofSale) systems and rostering/scheduling.
· Understanding of food hygiene regulations and safety certifications .
· Strong leadership, problem-solving,and conflict-resolution abilities.
· Clear verbal and written communication.
Must be able to work weekends, evenings and public holidays
have the ability to be a problem solver and work independently when the need be



