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About Little Creatures Brewing
Little Creatures is an Australian brewing company based in Fremantle, Western Australia, originally established in 2000 by the original brewers of the Matilda Bay. The name "Little Creatures" is inspired by a song lyric from the Talking Heads Little Creatures album and refers to the live yeast cells that turn the sugars in malt wort into ethanol. And after Hong Kong and Shanghai, Little Creatures opened its first store in Beijing in 2018
Restaurant Manager
Job Summary:
- To ensure the seamless running of the restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and improving turnover and profitability.
- To ensure each guest leaves the restaurant feeling that they have been personally recognized and have enjoyed a special dining experience, full of good humor, attention to detail and genuine care.
Administration :
- To conduct and host regular staff meetings and ensure staff briefings and meetings are effective and conducted as necessary.
- To ensure that an efficient and accurate filling system, both manual as well as electronically is maintained at all times.
- To ensure all staff schedules are created within budget with adequate staff levels in relation to level of business.
Customers Service:
- To ensure all team members deliver the brand promise and provide exceptional guest service at all times, providing positive and constructive feedback as necessary to the respective Department Head.
- To ensure team members also provide excellent service to their colleagues in other departments as appropriate.
- To handle guest and colleague inquiries in a courteous and efficient manner, follow through to ensure any problems are resolved satisfactory.
- To liaise and work closely with the related operations departments ensuring guest requests and expectations are being met.
- To gather guest comments and provide feedback to the Director of F&B, both culinary and service related ensuring that the quality of the products and services are consistent with guest requirements and expectations.
Financial:
- To be responsible for the overall venue’s revenue and expense budget.
- The continually strive to achieve and exceed budgetary goals as set by the Director of F&B.
- To assist with the preparation and regular update of the departmental budget/forecast, in close cooperation with the Director of F&B – ensuring targets are met and costs are effectively controlled.
- To continuously seek ways to maximise revenues and profits by cross selling and up-selling.
- To ensure that company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
- To help analyze key operating data like labour cost, food cost, average checks and help make sound financial decisions.
Marketing:
- To conduct extensive competitor surveys on current and new bars.
- To actively develop sales and marketing activities in conjunction with the Director of F&B and the Director of Marketing.
- Develop and support implementation of revenue generation initiatives.
- Create, deliver and measure promotional activities.
- Facilitate the creation of business strategies and conduct regular strategy update meetings.
Operational :
- To develop, monitor, and evaluate all related objectives, strategies, and action plans with the Director of F&B to achieve or surpass forecasted revenues.
- To work closely with the Head Chef, and Director of F&B on creative suggestions and operational matters.
- To meet and greet VIP guests.
- To maintain a detailed knowledge of Bar facilities, features and services.
- To ensure team members work in a supportive and flexible manner with other departments.
- To ensure that utilisation of various.
Team:
- To delegate appropriately, duties and responsibilities to equipped and resourced team members, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- To maximise the effectiveness of every employee by developing each individuals’ skills and abilities through the appropriate training, coaching and/or mentoring.
- To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- To ensure that all employees take an active role in the training and development of employees.
- To provide sufficient training and development opportunities to ensure employees are confident, well trained and professionally equipped to deal with the demands of their role.
- To ensure employees have a complete understanding of rules and regulations, and that behaviour complies.
- To monitor team member morale and provide mechanisms for performance feedback and development.
Other Duties:
- To attend and contribute at all meetings as required.
- To ensure all team members provide a courteous and professional service at all times.
- To handle guest and team member enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.
- To ensure high standards of personal presentation and grooming.
Key Performance Indicators:
Team stability and development.
Restaurant performance and profitability.
Guest satisfaction.
CRM database capture rates.
If you are interested in this position and meet all qualifications, please send your CV to : reggie@cakeshopconsulting.com or elinna@cakeshopconsulting.com for application and please state that you saw this job post from JingJobs.com
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