Perth - Night/Daytime Manager /Cook/Chef/Restaurant Manager

Night/Daytime Manager /Cook/Chef/Restaurant Manager

Lord Forrest Nominees Pty Ltd t/a Lord Forrest Hotel, Bunbury

Night/Daytime Hotel Manager (ANZSCO: 141311 - Hotel or Motel Manager)

Full-time/Permanent

$74,000 - $84,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:

• Manage and supervise Hotel operations and staff to ensure efficient and effective organization and control of the business including accommodation and associated facilities for patrons.
• Ensure policies and procedures are in place for:

1. The delivery of exceptional guest experience and professional service from all staff.
2. The recruiting, training, managing rosters and supervision of front office and housekeeping.

• Develop a sales culture, identifying market opportunities and driving top line growth which is underpinned by exceptional and outstanding customer service.
• Build a strong relationship with all key stakeholders, including guests, potential guests and suppliers.
• Ensure and put into practice astute financial management principles to ensure a profitable operation of the business.
• Prepare budgets and ensure that budgets are adhered to.
• Ensure the timely and accurate reporting of financial and operational activities.
• Ensure company brand standards, policies and procedures are adhered to.
• Ensure property presentation is maintained at the highest standard possible.
• Build standards and encourage clear communication lines and ensure self and staff display professional, friendly and helpful service to all guests.
• Ensure that the IT infrastructure is in optimum condition and always functional.

• Relevant AQF Diploma and minimum 1-year relevant experience.

Cook (ANZSCO: 351411 - Cook)

Full-time/Permanent

$74,000 - $75,000 (higher salary will be considered commensurate to qualifications and experience)

• Daily preparation of all ingredients and menu items
• Follow recipes, portion controls, and presentation specifications
• Prepare food for special dietary needs
• Prepare and store all meat, poultry and vegetables and other food according to standard and following procedures closely
• Maintain a clean kitchen and use kitchen appliances and equipment safely
• Restock all items as needed throughout shift and ensure items are as ordered and standards are met
• Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
• Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
• Undertake cleaning, sanitation of all kitchen areas

• Relevant AQF Cert III including 2 years of on-the-job experience or Cert IV
• Applicants with qualifications must demonstrate 1 year of relevant experience.
• A minimum of 3 years of relevant experience may replace the requirement of having a qualification.

Chef (ANZSCO: 351311 - Chef)

$74,000 - $78,000 (higher salary will be considered commensurate to qualifications and experience)

• Prepare and properly present food for regular service and functions
• Supervise and coordinate activities of kitchen staff
• Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
• Provide costings of new menu items
• Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
• Monitor and maintain stock levels to reduce wastage
• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
• Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
• Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Assist in recruitment and induction of kitchen staff
• Discuss with the Restaurant Manager any equipment purchases and repairs required
• Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
• Other managerial tasks associated with the operation of the kitchen, as required

• Relevant AQF Diploma and 1 year of relevant experience

Restaurant Manager (ANZSCO: 141111 - Cafe or Restaurant Manager)

Full-time/Permanent

$74,000 - $80,000 (higher salary will be considered commensurate to qualifications and experience)

• Set operating goals and objectives
• Assess staffing requirements and recruit staff when needed
• Train and coach staff
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules
• Co-ordinate restaurant operations during each shift
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
• Ensure compliance with restaurant security procedures
• Ensure alcohol regulations are adhered to
• Oversee preparation of food and beverage items
• Ensure adherence to set recipes
• Observe size of food portions and preparation quantities to minimize waste
• Interact with customers to ensure all inquiries and complaints are handled promptly
• Plan and co-ordinate menus with Chef
• Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
• Analyse food and beverage costs and assign menu prices
• Plan and monitor restaurant sales and revenue
• Organise and supervise marketing and promotional activities
• Check and order supplies of non-food items
• Identify and estimate food and beverage supply requirements and place orders with suppliers
• Negotiate purchase prices and develop preferred suppliers

• Relevant AQF Diploma and minimum 3 years’ relevant experience.