Full Time Hospitality, Retail and Service Manager in Sydney

The Shack Monterey Pty Ltd 83 Barton St, Monterey NSW 2217 Full Time Hospitality, Retail and Service Manager $80,000 + SUPERANNUATION

Duties and Responsibility

• Plan, organise and oversee The Shack's hospitality, customer-service and general business operations.
• Develop and implement operational procedures, service standards and performance controls.
• Coordinate café, takeaway and customer-service activities to maintain efficient service delivery.
• Monitor sales, budgets, operating costs and overall business performance and prepare reports for the directors.
• Manage purchasing, product pricing, inventory control, stock availability and supplier relationships.
• Oversee the purchasing, display, pricing and sale of the business's retail products.
• Recruit, train, roster, supervise and evaluate hospitality and customer-service employees.
• Review operational performance and implement improvements to efficiency, profitability and service quality.
• Manage customer feedback and complaints and implement appropriate corrective actions.
• Ensure compliance with food safety, hygiene, WHS, employment and other applicable regulatory requirements.
• Coordinate promotions and customer-service initiatives to support sales and business growth.
• Identify and manage operational risks affecting employees, customers, stock and service delivery.
• Liaise with directors, employees, suppliers, contractors and external service providers regarding operational requirements and business performance.

Qualification and Experience

• AQF Associate Degree, Advanced Diploma, Diploma or higher qualification in Hospitality Management, Business Management, Service Management or a closely related field.
• At least three years of relevant management experience in hospitality, customer service or related service-based operations.
• Demonstrated experience planning, organising and overseeing day-to-day business operations.
• Proven experience managing employees, including recruitment, training, rostering, supervision and performance monitoring.
• Experience managing budgets, operating costs, sales performance, purchasing, inventory and supplier relationships.
• Demonstrated ability to develop operational procedures, service standards and performance-improvement strategies.
• Experience monitoring business performance and preparing operational and financial reports for management.
• Experience managing customer feedback, business enquiries and stakeholder communications.
• Sound knowledge of food safety, hygiene, WHS, employment and other applicable regulatory requirements.
• Strong leadership, commercial awareness, communication, analytical, problem-solving and stakeholder-management skills.
• Proficiency in Microsoft Office, point-of-sale systems and other relevant business-management software.