Reports to: General Manager
Burleigh Pavilion is the ultimate destination by the ocean. Our diners come for the beachfront views, fresh drinks and great food to share with family and friends. With a laid-back atmosphere, delicious wood-fired pizzas, classic meals and regular music entertainment, the Pav is a popular venue among locals and Gold Coast’s tourists.
The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations, including staff management, customer service, financial performance, and overall guest experience. They ensure that the restaurant runs smoothly, meets quality standards, and achieves profitability targets while maintaining a positive and efficient work environment.
Key Responsibilities and Accountabilities:
Recruit, train, and supervise restaurant staff, including servers, bartenders, hosts/hostesses, and kitchen personnel.
Set performance expectations, provide regular feedback, and address any performance issues or conflicts.
Create and maintain staff schedules to ensure adequate coverage and efficient operations.
Ensure that exceptional customer service is consistently delivered, meeting or exceeding guest expectations.
Monitor and respond to customer feedback, complaints, and inquiries, taking appropriate actions to resolve issues and improve guest satisfaction.
Train and motivate staff to provide attentive and personalised service to enhance the overall dining experience.
Oversee day-to-day restaurant operations, including opening and closing procedures, cleanliness, and adherence to health and safety regulations.
Monitor and maintain quality standards for food and beverage preparation, presentation, and service.
Optimise operational efficiency by implementing effective systems and processes, such as inventory management, order placement, and cost control measures.
Develop and manage the restaurant’s budget, including revenue targets, expense control, and profitability goals.
Analyse financial reports, identify areas for improvement, and implement strategies to maximise revenue and minimise costs.
Ensure accurate and timely financial reporting, including sales, inventory, and wages.
Collaborate with the Kitchen team to develop and update the menu, considering market trends, customer preferences, and profitability.
Determine pricing strategies that balance profitability with value for customers.
Monitor menu performance, gather customer feedback, and make adjustments as necessary.
Contribute to marketing efforts by developing and implementing promotional activities, such as special events, or seasonal menu offerings.
Collaborate with the marketing team to create effective marketing campaigns, online presence, and social media engagement to attract and retain customers.
Foster a positive work culture by providing leadership, guidance, and professional development opportunities for the restaurant team.
Conduct regular training sessions to enhance employee skills, product knowledge, and service standards.