Katelyn Tate

As a department manager I look after the rostering and product quality within the restaurant.

Rostering Includes;

-Rostering over 120 crew people each week effectively within their availabilities

-Rostering training and certificate crew to build crew numbers and skill level

-Ensuring all Labour targets are met each month

-Payroll

-Conducting Performance reviews

-Training new and upcoming managers

Product quality Includes;

- Ordering food for the restaurant which does $180,000 in sales each week

- Oversee inventory management process, maintaining optimal stock levels while minimizing waste and losses

- Completing weekly and monthly stocktake

-Ensuring all KPI targets are hit each month

-Ensuring all food safety is up to standard

Shift Management;

-Responsible for delivering outstanding quality, service and cleanliness at all times on shift

-Providing motivational leadership and support to restaurant team

-Providing a safe and welcoming environment for crew to work in

-Ensuring all breaks are sent to avoid breaches

-Ensuring all restaurant operations and procedures are adhered to at all times

-Set targets for employees to drive company success and strengthen motivation.