This role is suitable for professionals with experience across restaurant, venue, and event operations, capable of delivering exceptional guest experiences while managing financial performance, team leadership, and operational excellence in a luxury hospitality environment.

About the Role

As Restaurant Manager, you will be responsible for the end-to-end management of restaurant and event operations, ensuring service excellence, financial performance, and team development. You will lead daily operations, maintain Capella’s luxury service standards, and ensure an exceptional and consistent guest experience across all service periods and events.

Benefits

Benefits

At Capella Sydney, we offer:

Competitive salary package
Structured training, learning and development opportunities
Career progression within a luxury hospitality brand
Complimentary meals whilst on duty
Uniform and laundry provided
A supportive and inclusive work environment
Opportunities to be part of a world-class luxury hospitality team

Task & responsibilities

Key Responsibilities:

As a Restaurant Manager, you will oversee daily restaurant, venue, and banquet/event operations, ensuring high-quality service delivery, consistency, and compliance with Capella brand standards. You will lead the team by example during service, maintaining a visible presence on the floor, engaging with guests, and ensuring personalised service and guest satisfaction.

You will manage and develop team members, including Supervisors, and service staff, through recruitment, training, performance management, and succession planning. You will conduct briefings, coaching, and training to ensure staff meet service, grooming, and operational standards.

The role includes full responsibility for financial performance, including budgeting, cost control, payroll management, stock control, and revenue optimisation through upselling and strategic initiatives. You will monitor KPIs, manage P&L performance, and implement strategies to maximise profitability.

You will oversee reservations, service planning, and event coordination, ensuring seamless delivery of restaurant and banquet/event services. This includes coordinating with kitchen and other departments to maintain service flow, timing, and quality standards.

You will ensure compliance with all food safety, hygiene, health and safety, and licensing regulations, maintaining audit readiness and adhering to Forbes and LQA service standards. You will also manage guest feedback, resolve complaints effectively, and implement continuous improvement initiatives.

Additionally, you will contribute to marketing and promotional strategies, menu development, and business growth initiatives while maintaining strong interdepartmental relationships and ensuring smooth operational communication.

Qualification & experience

Qualification & Experience

To be successful in this role, candidates must possess:

Relevant qualification: Diploma or Degree in Hospitality, Restaurant Management, or related field
Minimum 2–5 years’ experience in a similar role
Proven experience managing restaurant or venue operations in a luxury hotel or high-end hospitality environment
Strong financial acumen, including budgeting, cost control, and revenue management
Demonstrated leadership and team management experience
Excellent communication and interpersonal skills
Experience in guest relations, complaint resolution, and service excellence
Knowledge of POS systems, reservations systems, and operational reporting
Ability to manage both restaurant service and events/banquets operations
Full Australian working rights
A luxury hotel experience is highly desirable.