Restaurant Manager

As Restaurant Manager, you will be responsible for the overall day-to-day management of the restaurant, ensuring high standards of customer service, operational efficiency, staff performance, and compliance with hospitality industry requirements.

You will work closely with the business owners, kitchen team, and front-of-house staff to create a welcoming and memorable dining experience for all guests.

This is an excellent opportunity for a hospitality professional who enjoys leading teams, delivering exceptional customer experiences, and contributing to the growth and success of a new restaurant operation.

Benefits

Employment Type: Full-Time

Salary: $80,000 – $95,000 + super

Opportunity to play a key role in the launch and growth of a new hospitality venue

Career development opportunities within a growing business

Staff meals and employee benefits

Sponsorship opportunities may be considered for suitable long-term candidates

Task & responsibilities

• Manage the daily operations of the restaurant, including opening and closing procedures
• Lead, supervise and motivate front-of-house staff to maintain exceptional service standards
• Recruit, train and develop restaurant staff
• Coordinate staff rosters and labour costs to meet operational requirements
• Monitor customer satisfaction and promptly resolve complaints or service issues
• Oversee reservations, seating arrangements and guest experience management
• Ensure compliance with food safety, liquor licensing, workplace health and safety, and company policies
• Manage stock control, ordering and inventory levels for beverages, consumables and restaurant supplies
• Work collaboratively with chefs and kitchen staff to ensure efficient service delivery
• Monitor restaurant performance, sales targets and operational budgets
• Implement marketing initiatives, promotions and community engagement activities to support business growth
• Maintain high standards of presentation, cleanliness and professionalism throughout the venue

Qualification & experience

• Minimum 1 year of experience as a Restaurant Manager, Venue Manager or Assistant Restaurant Manager
• Strong leadership and team management skills
• Excellent customer service and communication abilities
• Proven ability to manage restaurant operations in a fast-paced environment
• Experience with staff training, rostering and performance management
• Strong organisational and problem-solving skills
• Sound understanding of food and beverage service standards
• Ability to work under pressure while maintaining attention to detail
• Current Responsible Service of Alcohol (RSA) certification
• Approved Manager certification (or willingness to obtain)