Hotel Manager /Cook/Chef/Restaurant Manager

Job title: Hotel Manager /Cook/Chef/Restaurant Manager

Company: The Trustee of the Peters Family Trust


Job description: $76,000 – $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.Qualifications and Experience:
*Relevant AQF Diploma and minimum 1-year relevant experience.Cook (ANZSCO: 351411 – Cook)Full-time/Permanent$76,000 – $78,000 (higher salary will be considered commensurate to qualifications and experience)Duties and Responsibilities:
*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 areasQualifications and Experience:
*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)Full-time/Permanent$76,000 – $80,000 (higher salary will be considered commensurate to qualifications and experience)Duties and responsibilities:
*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 requiredQualifications and Experience:
*Relevant AQF Diploma and 1 year of relevant experienceRestaurant Manager (ANZSCO: 141111 – Cafe or Restaurant Manager)Full-time/Permanent$76,000 – $80,000 (higher salary will be considered commensurate to qualifications and experience)Duties and Responsibilities:
*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

Expected salary:

Location: Bunbury, WA

Job date: Mon, 14 Jul 2025 22:01:01 GMT

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