Restaurant Manager jobs in High Wycombe WA

About Us

Ribs Lane Forrestfield is a restaurant business offering a range of casual dining menu items including ribs, burgers, wings, seafood, grilled dishes, desserts, thickshakes, sides and takeaway options. The restaurant focuses on providing quality meals, friendly customer service and a satisfying dining experience for customers.

We are seeking a skilled and experienced Cafe or Restaurant Manager to join our team on a full-time permanent basis.

About the Role

The Cafe or Restaurant Manager will be responsible for managing the day-to-day operations of Ribs Lane Forrestfield, including dining service, staff supervision, stock control, purchasing, customer service, budgeting, food safety compliance and overall restaurant presentation. The role requires strong leadership, communication and organisational skills to ensure the restaurant operates efficiently and maintains high standards of food, service and customer satisfaction.

Key Duties and Responsibilities

• Plan menus in consultation with Chefs, considering customer demand, restaurant standards, seasonal items, food costs and menu performance;
• Plan, organise and coordinate special functions, group bookings, promotional events and busy service periods;
• Arrange the purchasing and pricing of food, beverages, packaging, cleaning supplies and other restaurant goods according to budget requirements;
• Maintain accurate records of stock levels, supplier orders, purchases, wastage, sales and financial transactions;
• Monitor stock usage, control costs and assist with budgeting to support the financial performance of the restaurant;
• Ensure dining areas, kitchen service areas and customer facilities comply with health regulations and are clean, functional and of suitable appearance;
• Monitor restaurant presentation, table service, takeaway operations and customer service standards;
• Confer with customers to assess their satisfaction with meals, service quality and overall dining experience;
• Handle customer enquiries, feedback and complaints in a professional and timely manner;
• Select, train, roster, supervise and support waiting staff, kitchen staff and other restaurant team members;
• Coordinate communication between kitchen and front-of-house staff to ensure smooth service delivery;
• Oversee opening and closing procedures, POS/cash handling, reservations, dine-in service and takeaway order processes;
• May take reservations, greet guests, seat customers and assist with taking orders during busy service periods;
• Ensure compliance with food safety, hygiene, occupational health and safety regulations and workplace policies.

Skills and Experience Required

• To be considered for this role, applicants must have:
• Relevant qualification in Hospitality Management, Business, Retail Management or a related field, or equivalent professional experience;
• Relevant experience in a Cafe or Restaurant Manager, Restaurant Supervisor, Venue Manager or similar hospitality management role;
• Experience managing restaurant operations, customer service, staff supervision, stock control and daily service procedures;
• Knowledge of menu planning, purchasing, supplier coordination, budgeting and cost control;
• Ability to maintain accurate stock, sales and financial records;
• Experience training, rostering and supervising front-of-house and kitchen staff;
• Strong understanding of food safety, hygiene, workplace health and safety and restaurant compliance requirements;
• Strong customer service, communication, leadership and problem-solving skills;
• Ability to work efficiently in a fast-paced restaurant environment;
• Commitment to maintaining high standards of food quality, service, cleanliness and customer satisfaction.

Salary: $80,000 per year plus 12% superannuation

Employment Type: Full-time Permanent

Work Location: In person

Pay: $80,000.00 per year

Benefits:

• Free drinks
• Free food

Work Location: In person