As the Manager, you will be responsible for overseeing all aspects of the restaurant's operations, from managing staff and ensuring smooth service delivery to managing budgets and maintaining high standards of food and service quality. You will work closely with senior management to implement operational strategies, drive business growth, and create memorable dining experiences for our guests.

Benefits

• Competitive salary + superannuation
• Full-time, permanent position
• Visa sponsorship available for the right candidate
• Opportunities for career progression within a growing hospitality venue
• Supportive and collaborative work environment
• Employee discounts on food and beverages

Task & responsibilities

• Operational Management: Oversee all aspects of the restaurant's daily operations, ensuring a high standard of service and smooth operations during service hours.
• Staff Management: Lead, train, and motivate a team of front-of-house and kitchen staff to ensure high performance and efficiency.
• Customer Experience: Ensure guests receive an exceptional dining experience, addressing concerns and feedback promptly and professionally.
• Financial Management: Monitor and manage budgets, including cost control, food and beverage inventory, and staff wages.
• Menu and Stock Management: Collaborate with the Head Chef on menu planning, pricing, and stock control to minimise waste and optimise profit margins.
• Compliance & Safety: Ensure compliance with health, safety, and food safety regulations, including maintaining a safe work environment for staff and customers.
• Event Management: Support the planning and execution of private events, functions, and catering services within the venue.
• Reporting: Prepare regular reports on restaurant performance, including sales, cost of goods sold (COGS), and other financial metrics.

Qualification & experience

• Diploma in Hospitality Management or related qualification, or
• At least 3 years of experience in a managerial role in the hospitality industry, preferably within a café or restaurant environment.
• Proven experience in restaurant management, café operations, or a senior role within a hospitality venue
• Strong leadership and team management skills, with the ability to motivate and coach staff to success
• Ability to manage budgets, cost control, and financial reporting
• Excellent communication, organisational, and customer service skills
• Understanding of food safety regulations, licensing, and workplace health and safety (WHS)
• Strong problem-solving and conflict resolution skills
• Flexibility to work evenings, weekends, and public holidays