Full-time Restaurant Manager position available with a competitive salary. Work in a dynamic team in Bowral, NSW 2576 THE TATLER GROUP PROPRIETARY_LIMITED t/as Harry's on Green Lane/ Harry's Bistro & Bar specialises in classic, rustic, provincial dishes served in an informal, European-style bistro atmosphere. The experience is enhanced by an open fire, professional, friendly service and a rich and colourful restaurant fit out. Our client is currently seeking an experienced Restaurant Manager to join our team! Position Responsibilities and Tasks: Oversee the day-to-day operations of the bistro and bar to ensure efficient service delivery and a high standard of hospitality across all departments. Develop and execute promotional campaigns, wine pairings, and themed dining events to engage customers and enhance the venue's local presence. Collaborate closely with kitchen staff to design and implement seasonal menus and monthly feature dishes that reflect both market trends and customer preferences. Monitor the consistency and quality of food and service by engaging with guests, reviewing feedback, and addressing any issues proactively. Maintain strict compliance with NSW health and safety regulations, including sanitation, food handling practices, and cleanliness standards throughout the venue. Respond to customer complaints and inquiries with professionalism and efficiency to uphold guest satisfaction and brand reputation. Assist the Director with financial planning, including sales forecasting, cost control, and ensuring operational expenditure aligns with set budgets. Create and manage staff rosters, ensuring adequate coverage during peak periods while maintaining compliance with award requirements and wage budgets. Lead staff recruitment, onboarding, and training processes to develop a knowledgeable and service-oriented team. Manage stock control and procurement for both food and beverage operations, including supplier negotiations, purchase orders, and maintaining accurate records. Oversee cash handling, EFTPOS reconciliation, and end-of-day banking procedures, while reviewing business processes for continuous improvement. Manage the booking and reservations system, ensuring efficient table allocations, especially during busy periods and special events. Uphold all internal policies, procedures, and service standards to foster a professional, well-organized, and guest-focused work environment. Qualifications and Skills: Relevant qualifications. Minimum 2 - 3 years of relevant experience in a similar role. Excellent communication and customer service abilities, ensuring positive guest experiences and effective conflict resolution Solid understanding of food and beverage operations, including menu planning, stock control, and supplier negotiation Salary: The role offers a remuneration package of $75,000 to $80,000 p.a. plus superannuation, 38-hour work week.
