Description:
Job Title: Café/Restaurant Manager
ANZSCO Code: 141111
Position Summary:
The Café/Restaurant Manager is responsible for overseeing the day-to-day operations of the coffee shop, restaurant, and bar within a motel that also hosts conference and event facilities. This role ensures excellent guest service, smooth food and beverage operations, staff supervision, and financial control across all outlets. The manager works closely with the motel management team to provide a seamless hospitality experience for guests, conference delegates, and local customers.
Key Responsibilities:
Operations Management:
Manage daily operations of the café, restaurant, and bar to deliver efficient and high-quality service.
Coordinate with the motel and conference team to provide catering and beverage services for events.
Monitor and maintain food safety, hygiene, and liquor licensing compliance.
Oversee ordering, stock control, and supplier relationships to maintain adequate inventory for all outlets.
Develop and implement standard operating procedures to ensure consistency and quality.
Customer Service:
Ensure a welcoming and professional atmosphere for motel guests, conference clients, and walk-in patrons.
Handle customer inquiries, reservations, and complaints in a prompt and professional manner.
Maintain high customer satisfaction standards and implement strategies to attract and retain customers.
Staff Management:
Recruit, train, roster, and supervise staff, including baristas, waitstaff, and bartenders.
Conduct regular training sessions and staff meetings to maintain service quality.
Monitor staff performance and implement performance improvement plans as needed.
Financial Management:
Assist in preparing budgets, monitoring expenses, and achieving revenue targets.
Oversee daily reconciliation of takings from the café, restaurant, and bar.
Work with the Accounts Clerk to manage supplier invoices and ensure accurate financial reporting.
Menu Development & Events:
Collaborate with chefs and kitchen staff to develop menus, seasonal specials, and beverage offerings.
Support conference and event catering by coordinating food and beverage service according to client requirements.
Ensure consistent presentation, portion control, and quality of all food and beverages.
Skills & Qualifications:
Certificate IV/Diploma in Hospitality Management or equivalent experience.
Minimum 2–3 years of experience in café, restaurant, or food and beverage management.
Strong leadership and staff management skills.
Excellent customer service and communication abilities.
Knowledge of POS and hospitality software systems.
Understanding of food safety and liquor licensing regulations.
Experience in financial management and cost control.
Ability to work under pressure and across multiple service areas simultaneously.
Flexibility to work early mornings, evenings, weekends, and during special events.
Employment Details:
Employment Type: Full-time (38 hours per week).
Location: 10 First Street Katherine NT 0850
Salary Range: $70,000 - $80,000
Reporting To: Business Owner