Cafe/Restaurant Manager

                Roles and Responsibilities

• Interviewing and hiring front of house and kitchen staff.
• Working directly with the Head Chef on scheduling, menu development and inventory management for the kitchen.
• Managing all staff administrative needs and responsibilities including but not limited to payroll and rostering.
• Ensuring the café/restaurant and all staff are up to date with food safety requirements.
• Liaising with council, Office of Liquor and Gaming and other governing bodies as required.
• Overseeing the day-to-day running of the cafe and managing customer service.
• Being up to date with artisanal vendors and culinary trends.
• Developing beverage and food menus. Managing a rotating seasonal menu in both areas.
• Managing the day-to-day financial needs of the business, such as end-of-day cash ups and balancing of daily takings.
• Managing inventory and ordering for both kitchen and floor teams.
• Developing and managing relationships with suppliers.
• Training staff in the highest standards of service.
• Training staff in the knowledge of the menu and the specialty ingredients used.