Assistant Manager

Position Description

Classification:

HS5 (Restaurant Award)

$29.64 M-F, $37.05 Sat, $44.46 Sun

Working conditions:

4 - 5 days per week (negotiable)

includes 1 x weekend day

About CERES

CERES is an environmental education centre, urban farm and social enterprise hub spread across four locations, linked by the Merri and Darebin Creeks on Wurundjeri Country, Melbourne. Our vision is for people to fall in love with the Earth again and to that end, our work spans environmental, social, economic, spiritual and cultural dimensions.

CERES is a social impact powerhouse, turning over $20M annually, employing 300+ staff and operating 16 distinct yet integrated social enterprises. CERES is a dynamic, innovative and resilient organisation which has tripled in size over the past 10 years and is predominantly self-funded through trade. 

About CERES Merri Cafe

The Merri Cafe links growing, cooking, eating and learning - to put food back at the centre of our lives in a way that benefits the community and enriches lives.

Serving a changing menu of local, organic, seasonal and plant-based wholefoods in a welcoming and casual space, The Merri Café is a 150 seater licensed restaurant open 7 days a week (9am – 3pm) providing food service to CERES visitors and community. Our breakfast, lunch and catering menus showcase the best products from our Victorian producers and farmers. 

We are committed to sustainability and utilise the latest technology along with informed decisions on food waste, energy and water to reduce our environmental impact.

Role purpose

Create a delicious, abundant and seasonal food service that inspires people to think about their own food choices.

The Merri Café Assistant Manager will be responsible for ensuring that all front of house staff are working to deliver high quality food and service, that customer needs are met and operational efficiencies are maintained.

The Merri Café Assistant Manager will work under the guidance of the Merri Café Manager and Lead Chef to ensure the smooth running of the enterprise on a daily basis and maintain the ongoing financial viability of the enterprise. 

Key areas of accountability

Front of House Management

• Supervise all related front of house activities including staff management, coffee and beverage service, customer service and ordering, food delivery and cleaning.
• Provide consistent, friendly and informed customer service, and respond to any
• feedback from clients positively and respectfully.
• Support daily general enterprise operations such as stock control and ordering, invoicing and external communication.
• Ensure any inhouse catering is delivered correctly and on-time and catering kitchenettes are clean and equipped for clients daily. 
• Maintain and update POS and table ordering systems.
• Work with the Merri Café Manager to maintain all regulatory standards and compliance requirements for food service including but not limited to food safety standards and liquor licensing regulations. 

Staffing Management

• Supervise all front of house staff ensuring quality standard of service, productivity in line with staff roster system and regulatory compliance.
• Ensure that all staff are familiar with available menus, catering orders and the kitchen team requirements during day to day service.
• Ensure that all front of house staff have adequate training, are familiar with the aims of the business and personal hygiene/appearances are maintained.
• Assist with the front of house staff roster system and ensure that any matters affecting front of house staffing are related to the Merri Café Manager as required.

Financial Management

• Manage daily financial operations including invoicing, cash reconciliation and costings and provided to the Merri Café Manager or Accounts in a timely manner. 
• Complete daily financial reports and report on variations to the Merri Café Manager in a timely manner.
• Work with the Merri Café Manager to set, and meet all daily income targets and budgets.

Person specification 

Essential:

• Proven hospitality qualifications or demonstrated experience.
• Proven industry management experience in a fast-paced restaurant or similar environment.
• Financial management skills including invoicing, cash reconciliation, costings and working within budget.
• Excellent communication skills.
• Ability to work weekends.

Desirable:

• A sound knowledge and understanding of local, seasonal and organic foods.
• Event management experience including functions and catering.

Qualifications

• Responsible Service of Alcohol qualification
• Food Safety Supervisor qualification