Restaurant Manager

You will play a key role in building a strong team culture, maintaining operational excellence, and supporting the long-term success of the restaurant.

• Oversee the daily operations of the restaurant to ensure smooth, efficient, and high-quality service delivery.
• Manage financial performance, including revenue, costs, and profitability, and implement strategies to improve business outcomes.
• Monitor food and beverage quality to ensure consistent standards are met at all times.
• Collaborate with management and kitchen teams to develop budgets and implement effective cost control measures.
• Work closely with kitchen staff to develop menu offerings aligned with customer preferences, seasonal ingredient availability, and budget considerations.
• Price food and beverage items appropriately and identify opportunities to reduce costs and improve margins.
• Devise, implement, and maintain inventory control systems, ensuring accurate stock and financial records.
• Liaise with suppliers to order inventory while ensuring purchases remain within approved budgets.
• Engage with patrons to ensure customer satisfaction and address concerns or complaints professionally and promptly.
• Recruit, oversee, train, and develop staff to address skill gaps and maintain service standards.
• Conduct regular staff training sessions to ensure knowledge of restaurant procedures and service standards remains current.
• Record daily sales and prepare end-of-day operational and financial reports.
• Develop and implement marketing initiatives to attract and retain customers.
• Prepare staff rosters to ensure adequate staffing levels for smooth operations.
• Organise and manage special functions and events, ensuring sufficient staffing and service quality.
• Monitor and ensure compliance with licensing requirements, food safety regulations, sanitation standards, and workplace health and safety protocols.

• Must hold a Diploma in Hospitality Management or a related field, or at least three (3) years of relevant work experience in lieu of the formal qualification.
• Must possess a minimum of three (3) years of relevant work experience as a Restaurant Manager or in a closely related hospitality management role.
• Strong leadership and people-management skills with the ability to motivate and develop teams.
• Sound knowledge of hospitality operations, budgeting, cost control, and inventory management.
• Excellent communication, problem-solving, and customer service skills.
• Strong organisational skills with the ability to manage multiple priorities in a fast-paced environment.
• Thorough understanding of food safety, licensing, and workplace health and safety requirements.

Salary Range

$75,000 – $90,000 per annum, excluding superannuation.