Restaurant Manager
Hospitality · Collingwood, Melbourne VIC, Australia · Full-Time · $90,000 - $110,000/yr
Venue: an established, premium hospitality venue in Victoria. Role: Restaurant Manager running Front of House operations, with the goal of an outstanding dining and entertainment experience.
The right fit: a hands-on hospitality leader who thrives in high-energy settings, enjoys developing people and takes ownership of how the operation performs. You will be trusted to lead the service team, hold standards high, improve each guest's experience and contribute directly to the venue's continued success.
Before applying, prepare an English CV that lists each venue you have managed, your title and your dates of employment.
Key Responsibilities
- Front of House: full responsibility for service and the venue's daily operations
- Team culture: motivate staff to deliver high-quality hospitality every shift and build a team environment centred on performance, teamwork and guest satisfaction
- Standards: set professional service standards across the venue and keep them in place
- Scheduling: handle staff rosters and scheduling, reservations and the flow of customers
- People development: recruit the right team members, run their induction and training, and give continuing coaching, mentoring and performance support
- Improvement: find ways to lift service quality and operational efficiency, and act on customer feedback to resolve problems
- Commercials: track KPIs, help reach revenue and profitability targets, and support labour planning, stock management and cost-control initiatives
- Systems: run hospitality platforms such as POS and rostering software
- Compliance: make sure RSA, workplace health and safety and other regulatory requirements are met
- Business input: collaborate with management on operational and business initiatives and offer ideas for venue growth, sustainability and long-term performance
Requirements & Eligibility
- Experience: At least 2 years as a Restaurant Manager, Venue Manager or senior Front of House professional
- Venue type: strong background in premium, high-volume or fast-paced hospitality, and able to perform well in a dynamic hospitality setting
- Leadership: proven ability to lead, motivate and develop hospitality teams, including staff recruitment, training and retention
- Communication: excellent interpersonal and communication skills
- Operations knowledge: strong grasp of restaurant operations and customer service
- Systems and numbers: confident with POS, rostering, stock control and operational systems, with an understanding of financial performance, KPIs, labour costs and cost control
- Certification: valid RSA certification
- Qualification: Certificate IV or higher in Hospitality is desirable but not essential
- Organisation: strong time-management and organisational skills
- Approach: confident decision-maker and problem-solver who is professional, proactive and commercially aware
- Guest focus: passion for creating exceptional guest experiences
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