Our restaurant 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.
Key responsibilities:
- 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
What we are looking for:
- Diploma in Hospitality or higher, or related field, or 3 years culinary experience in a management position
