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Restaurant Manager

Poppy & Maude - Canberra, ACT

Hospitality, Travel & Tourism
Source: uWorkin

Source: uWorkin


Poppy & Maude are in search of a experienced and professional Restaurant Manager.

There are a number of components to the Restaurant Manager position:

1. Human Resources component

  • Recruits and selects team members to work within the restaurant
  • Issues all “new hire” paperwork to Team Members commencing work, ensuring all information is accurately recorded and signed by the new Team Member and is promptly forwarded to the accounts department for payroll processing.
  • Ensure new hires complete appropriate orientation and related training.
  • Ensure that work rostering and staffing responsibilities are proactively managed.
  • Provide ongoing training to floor staff on key service delivery processes and OHS & WHS protocols.
  • Provide training in key areas of restaurant: coffee machine and bar training and upskilling ensuring all systems and hygiene procedures are in place and adhered to.
  • On a day to day basis, supervise and coordinate activities of floor staff, ensuring all policies, procedures and laws including Responsible Service of Alcohol is adhered to.
  • Maintain high standards of personal appearance and grooming, which include compliance with the dress code.

2. Financial component

  • Prepares cash drawers, credit card EFTPOS machines and petty cash ready for the shift. At end of shift settles tills and EFTPOS machines, signs off daily cash summaries, secures any monies collected throughout shift.
  • Reports any instances of missing monies to Operations Manager.
  • Manages and drives sale for the restaurant, ensuring yield in maximised on an ongoing basis increasing averages sales and items per sale
  • Manage roster of team members to ensure service levels are achieved within budget

3. Customer service component

  • Manage reservations, enquiries and customer feedback.
  • Greets all customers and attends to their needs in a friendly and efficient manner
  • Handles and manages any customer complaints professionally and efficiently and implements operational changes where appropriate to avoid a repeat issue.
  • Drives return customers.

4. Ordering and Stock Management component

  • Manages all stock ensuring it is managed within budget and controlled at all times
  • Estimates food and beverage consumption, places order with suppliers, and schedules delivery of fresh food and beverages
  • Order and maintain consumables, hot and cold beverages, confectionery, stationery, till rolls etc
  • Inspect supply and monitor all incomings and outgoings
  • Controls and sources best price for cost of goods by meeting regularly with suppliers, conducting price comparisons, research and market appraisals.

5. Product and Service quality assurance component

  • Ensures that all food, drinks and deliveries are served, presented and delivered to the correct specification with regard to quality and quantity.
  • Identifies opportunities for process improvements.
  • Monitors the actions of team members and customers to ensure that health and safety standards are followed.
  • Approves daily timesheets to ensure accurate and efficient processing of payroll.
  • Works as a team player with a positive attitude.

6. Feedback and Management meeting component

Reports to: Operations Manager

  • Collaborate with Operations Manager, Head Chef and Managing Director to ensure that goods ordered meets demand, is appropriate and ‘fit for purpose’ and cost effective.
  • Collaborate with other personnel into how food should be presented and create decorative displays of food in consultation with Operations Manager and Head Chef.
  • Perform any other reasonable duties as requested by Managing Director or Operations Manager.

If you are interested in applying for this role, submit your CV along with a cover letter.

Job Type: Full-time

Salary: $54,000.00 per year