Reports to: General Manager/Proprietor/Food and Beverage Manager

Supervises: Restaurant staff

Main objectives: To ensure the smooth and efficient operation of restaurant or tavern; maintain customer numbers and service standards.

Typical functions and responsibilities:

  • Plan, direct and control the organisation, administration and operation of the restaurant.
  • Maintain standards required by hygiene, safety and liquor licensing regulations.
  • Employ and train staff and establish and maintain standards of staff performance and services to customers.
  • Plan budget and authorities expenditure. Keep appropriate records.
  • Consult with the Chef or Cook on menu planning and purchasing policy.
  • Exercise public relations and marketing responsibilities.
  • Handle customer complaints.
  • Oversee final quality control of food and drinks.

Typical qualifications and experience: Business management skills plus two to five years on the job training. Must be at least 18 years old and hold a General Manager’s Certificate and a Licence Controller Qualification (LCQ) in restaurant that sells alcohol.