Four Frogs Crêperie is more than just a French restaurant – we’re a real French crêperie that places high-quality ingredients as a top priority. We’re proud to offer you what we feel are Sydney’s finest and most authentic crêpes and galettes.

We’re all about our people and we’re dedicated to looking after them. As part of our team you’ll get real responsibility from the start, taking centre stage as team leader.

As Restuarant/Venue Manager you are expected to be well presented, friendly, enthusiastic and willing to give 100% and be a very hands on manager.The position will work with the Head chef for overseeing the overall operation, whilst striving to maintain Labour cost target, maximise and grow revenue.

You will oversee the performance of all team members and assist with the training of new and existing team members to develop the team as well as creating a relaxed, friendly, professional and FUN environment that can be called home.

Effectively monitor the daily operations, including providing support and guidance to fellow F&B staff to ensure a successful and effective operation ending in a positive guest experience. Your primary role is to ensure excellent customer service and develop the Four Frogs Creperie experience.

You are also required to promote and maintain the reputation of the establishment by ensuring and providing excellent customer care and service.

Remuneration:
Fixed - $85,000 + Superannuation - Reviewed annually ( Potential to Earn $100,000.00 with bonus and EBITDA)

A management performance bonus up to $4000 payable in 2 tranches of maximum $2,000 every 6
months

Variable

A financial performance bonus: 2.5% of Four Frogs Circular quay Creperie consolidated EBITDA.
Paid every quarter

• 3+ years of food and beverage supervisor or assistant manager experience
• Excellent record as restaurant manager
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Adequate knowledge of English language
• Ability to spot and resolve problems efficiently
• Ability to work under pressure
• Flexibility of work hours, working during weekends and/or public holidays
• Working on double shift,
• Good organisation skills
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Knowledge in wine, spirit, coffee, and food
• Ability to manage personnel
• Ability to manage minimum 30 customers on your own at the same time
• Guest oriented and service minded