General Manager - Restaurant Operations at Kontak Recruitment

• Seeking an experienced, hands-on General Manager - Restaurant Operations to take full responsibility for the daily operation and performance of a busy, upmarket casual-dining restaurant.
• This is not a role for someone who can only run a shift or manage from the office. The successful candidate must be visible on the floor, understand restaurant financials and take ownership of sales, service, staff, costs and profitability.

Minimum Requirements:

• Minimum 5 years’ restaurant management experience
• At least 3 years’ experience as a General Manager or Restaurant Manager preferred
• Experience managing a busy, upmarket casual-dining restaurant
• Strong front-of-house, back-of-house and bar management experience
• Proven ability to lead, motivate and manage a large team
• Strong understanding of P&L, food cost, beverage cost, labour cost and gross profit
• Experience with stock control, stock takes, cash-ups and cash variances
• Able to manage rosters, labour requirements and staff performance
• Strong recruitment, training and disciplinary experience
• Good understanding of restaurant SOPs, hygiene and compliance
• Strong guest-relations and complaint-handling skills
• Computer literate with experience using Micros, Pilot or similar systems advantageous
• Hands-on, commercially minded and able to make decisions under pressure
• Willing to work evenings, weekends and public holidays
• Stable employment history with strong, contactable references

Duties and Responsibilities:

• Manage the daily operation of the restaurant, including front-of-house, kitchen and bar
• Maintain high food, beverage, service, hygiene and cleanliness standards
• Ensure opening, service and closing procedures are followed
• Recruit, train, manage and develop employees
• Manage performance, discipline, rosters and labour requirements
• Monitor sales, costs, profitability and key restaurant performance indicators
• Control food, beverage and labour costs
• Manage stock, ordering, receiving, stock takes, wastage and losses
• Ensure accurate cash-ups and investigate variances
• Remain visible on the floor and engage with guests
• Handle complaints professionally and maintain strong guest relationships
• Identify operational problems and implement solutions
• Drive sales across breakfast, lunch, dinner, beverages, takeaway and delivery
• Identify opportunities to increase average spend and repeat business
• Report accurately to the owners on operational and financial performance