Restaurant Manager

• Oversee the day-to-day operations of the bistro and bar to ensure efficient service delivery and a high standard of hospitality across all departments
• Develop and execute promotional campaigns, wine pairings, and themed dining events to engage customers and enhance the venue’s local presence
• Collaborate closely with kitchen staff to design and implement seasonal menus and monthly feature dishes that reflect both market trends and customer preferences
• Monitor the consistency and quality of food and service by engaging with guests, reviewing feedback, and addressing any issues proactively
• Maintain strict compliance with NSW health and safety regulations, including sanitation, food handling practices, and cleanliness standards throughout the venue
• Respond to customer complaints and inquiries with professionalism and efficiency to uphold guest satisfaction and brand reputation
• Assist the Director with financial planning, including sales forecasting, cost control, and ensuring operational expenditure aligns with set budgets
• Create and manage staff rosters, ensuring adequate coverage during peak periods while maintaining compliance with award requirements and wage budgets
• Lead staff recruitment, onboarding, and training processes to develop a knowledgeable and service-oriented team
• Manage stock control and procurement for both food and beverage operations, including supplier negotiations, purchase orders, and maintaining accurate records
• Oversee cash handling, EFTPOS reconciliation, and end-of-day banking procedures, while reviewing business processes for continuous improvement
• Manage the booking and reservations system, ensuring efficient table allocations, especially during busy periods and special events
• Uphold all internal policies, procedures, and service standards to foster a professional, well-organized, and guest-focused work environment

• Relevant qualifications
• Minimum 2 – 3 years of relevant experience in a similar role
• Excellent communication and customer service abilities, ensuring positive guest experiences and effective conflict resolution
• Solid understanding of food and beverage operations, including menu planning, stock control, and supplier negotiation

superannuation