The Role

The Restaurant Manager is responsible for the smooth running of the day to day operation of Rare Hare. It's an eventful role with many different areas of responsibility. The position requires an experienced Manager who can handle all types of people and situations. Day to day this role can change depending on what is happening in the business and this person should adapt easily to changing situations.

The successful applicant will be the perfect host and will be looking after guests with the utmost respect towards a warm and humble deliverance of hospitality. Rare Hare is the Cellar Door for Willow Creek Wines and Restaurant for the neighbourhood, thus we are looking for a manager who is able to work a rotating roster including AM and PM shifts, and weekends.

The role requires someone who can lead a team by example, take direction from Heads of departments, and manage many different personalities within the team. The position demands that high standards are kept at all times to ensure the culture of the Restaurant and Hotel is a positive one and will perform to the best of one's ability to be a leader of one of Australia's iconic Restaurants.

The person requires a passion for extremely high levels of service and nothing should be off bounds in ensuring the Restaurant and hotel remain at the top of its game as a leading hotel in Australia. The manager must work with all heads of department to ensure the Cellar Door/Restaurant and Hotel is safe and secure for both guests and team members at all times.

Core Responsibilities

• Day to Day running of the venue, an overview of the Cellar Door, Shop and Restaurant
• Working hand in hand with the head chef making sure of consistency
• Product knowledge and training is at a constant level
• Work with Cellar Door Manager to educate staff on Willow creek wine and on how to sell
• Develop SOS and floor plans
• Rosters and control of staff costs
• Drinks list and wine list development
• Build lasting relations with local producers and suppliers
• Build a cult following by guests

Key Qualifications and Skills

• Sommelier experience
• Experienced writing interesting drink lists
• An appetite for the hospitality industry, with a craving to grow your career
• Demonstrated capability to multi-task
• Capability to connect with guests and provide high levels of service
• Exceptional written and communication skills
• Must have the flexibility to work on a 24-hour rotating roster including public holidays and weekends

Key Attributes and advantages

Experience in a busy venue, cellar door experience, experienced with non-reservations venues, Micros POS experience is an advantage, international experience, passion for training, a joy to be around, passion for the industry is infectious, natural, dynamic leader, great natural smile, humble

Duties, Responsibilities and Deliverables

• Positive and optimistic demeanour, highlighting an honest and humble deliverance of hospitality.
• Always leads by example and from the front, with a no job is below me attitude.
• Personality driven style of service, knowledge is an asset not a power.
• Work with the head chef and wider kitchen managers to help build a one team one dream culture.
• Work with head chef to develop menu finesse and staff education through tasting notes and staff training.
• Personally and regularly verifies that guests are receiving the best possible service.
• Being a hands-on role the successful applicant will work a roster including morning, evening, and weekend shifts.
• Build your own team interviewing and employing staff based on core values and Restaurant requirements with support from F&B Director.
• Drive a positive culture pushing the team to strive towards excellence.
• Handle guest complaints and resolve any issues of the guests, deliver a solution is necessary.
• Use experience to manage staff and give clear direction earning respect from your team through hard work, dedication, and detailed execution.
• Share your knowledge and experience adding value to your team and performance.
• Ongoing training in all aspects of product and service.
• Daily Briefings before shift with wine & food tastings, education service improvements and testing.
• Evening de-briefs to highlight issues mistakes and improvements and implementing solutions.
• Identify strengths and weaknesses of all areas within the Restaurant to highlight areas of improvements with heads of departments and colleagues.
• Identify talent and nature development towards growth within the business using a 'Coaching" management style.
• Cash up, closing and daily reporting.
• Control staff cost, write Rosters and develop accurate staffing levels based on business requirements.
• Display and uphold Jackalope's core brand values.
• Maintain a strong understanding of the Elements of the Jackalope Property Management System and emergency response policies and procedures.
• Ensures that guest history records are accurately maintained and repeat guests are pre­ registered whilst implementing consistent guest recognition.
• Cash up, closing and daily reporting.