Restaurant Manager

Delhi ‘O’ Delhi is seeking a full-time Restaurant Manager who will have a minimum of 3 years’ experience in a premium management position, impeccable presentation, and a genuine passion for delivering memorable experiences to Sydney diners, both in-house and at catering events.

The full-time role is open to Australian citizens and permanent residents. We can consider visa sponsorship for suitable foreign professions. Remuneration will be $74,000 to $80,000 plus superannuation depending on the level of skills and creativity you have to offer.

Only shortlisted candidates will be contacted.

• Manage and oversee the entire restaurant operation and off-site catering events
• Maintain superior standards for guest services, including floor and caterings assignments
• Oversee reservations segment, and building relationships with guests and stakeholders
• High order ability to create ideas for marketing and advertising the brand
• Responsible for personnel management including leading, rostering, performance, and training the front of house team
• Plan and manage onsite/offsite events, themed parties, and corporate functions
• Oversee service delivery, beverage offerings, and staffing for food and catering segment
• Management of labour costs and reporting and the ability to balance high volume periods and peak service times with the team
• Develop menus and variations in conjunction with the head chef and the director
• Liaise with the head chef on daily bookings, events, service schedule and food sequencing
• Oversee stock levels, order supplies, and implement monthly stocktakes and QC checks
• Confidently offering advice about menu and wine choices
• Lead role in managing regular patrons, VIPs, and handling guest feedback/complaints
• Prepare sales and personnel reports for the management periodically
• Responsible for overall hygiene, WHS and statutory compliance for floor/catering segments
• Enforce/monitor HACCP compliance within all floor and catering processes and operations

• Diploma in Hospitality or higher, or related field, or 3 years culinary experience in a management position
• A strong strategic and operational-minded leader with creative flair
• A positive and outgoing personality - to lead a team by example
• Knowledge of current food and beverage trends
• Sound knowledge of cocktails, spirits, and beverages overall.