Job Info Location: BAYSWATER, WA Salary: Not Specified Job Type: Permanent position | Full time position Job Description The Bayswater Hotel is a modern local pub, offering high quality food and drinks in a heritage building in the city of Bayswater. With spacious outdoor areas and plenty of separation between quiet corners, bars, and -playgrounds, the venue caters for the needs of every type of customer. We are currently looking for a Restaurant Manager / Food and Beverage Manager who will be responsible for the overall running of the business leading by example and maintaining high standards. Duties and Responsibilities: Oversee day-to-day food and beverage operations to ensure high-quality service and guest satisfaction. Develop and implement strategies to maximize revenue and control costs Manage inventory levels, procurement, and stock rotation to minimize waste and ensure optimal supply. Recruit, train, and supervise staff, fostering a positive work environment and adherence to standards. Work closely with kitchen and bar teams to ensure smooth operations and timely service. Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures. Collaborate with marketing and kitchen to develop promotions, menus, and special events. Handle customer enquiries, complaints, and feedback professionally and promptly. Qualifications and Attributes: Preferably at least a relevant diploma level hospitality management or business administration or other related formal qualification Current RSA 1-2 years of relevant experience in food and beverage management, preferably in a hotel, restaurant, or other commercial food and beverage menu. Additional experience will be required for applicants without a relevant formal qualification. Strong leadership and managerial skills with the ability to motivate and develop a strong team. Excellent communication and interpersonal abilities, focusing on customer service and relationship building. Solid understanding of food and beverage operations, including inventory management, cost control, and menu development. Flexibility in scheduling, including evenings, weekends, and holidays. Salary: $70,000 to $100,000 per year plus statutory superannuation
