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Restaurant Manager

Accredited Employer · Red Hill, Mornington Peninsula & Bass Coast VIC · Full-time

Salary: Discussed at interview

Job description

For experienced hospitality professionals, credibility is built through the quality of their experience, leadership record and ability to deliver consistently at a premium standard. This opportunity is aimed at a proven restaurant leader who can demonstrate genuine expertise across fine-dining service, guest relations, team leadership and restaurant operations. You will be a key presence on the floor, responsible for translating high service standards into a seamless and memorable guest experience. The role is based in Victoria within a farm-to-table fine dining environment with a strong international wine focus. It offers an opportunity for an experienced hospitality professional to have meaningful responsibility across both service leadership and operational performance

Key responsibilities

  • Lead each service with confidence, consistency and a strong focus on premium guest experience
  • Set and maintain high standards for service sequence, timing, presentation and table engagement
  • Take responsibility for reservations, seating flow, table plans, VIP recognition, guest preferences and special requests
  • Build positive guest relationships through professional and attentive communication
  • Maintain a visible and hands-on leadership presence throughout restaurant service
  • Lead pre-service briefings and communicate daily service priorities and expectations
  • Coach, mentor and develop front-of-house employees through ongoing guidance and practical training
  • Monitor individual and team performance and provide constructive feedback
  • Coordinate front-of-house operations with the kitchen to maintain smooth service delivery
  • Develop weekly staffing rosters based on bookings, events, seasonality and operational requirements
  • Monitor labour allocation and contribute to effective restaurant cost management
  • Oversee beverage and front-of-house inventory and coordinate purchasing and replenishment
  • Monitor stock usage, wastage and breakage to support efficient operations
  • Maintain operational systems and contribute to performance reporting
  • Identify opportunities to strengthen service quality, efficiency and team performance
  • Ensure food safety, hygiene and workplace health and safety standards are consistently maintained
  • Ensure responsible service of alcohol and adherence to licensing and venue requirements

Requirements

  • Proven experience as a Restaurant Manager, Assistant Restaurant Manager, Maître d' or senior front-of-house professional
  • Strong experience within fine dining, premium hospitality or high-end restaurant environments
  • Demonstrated record of leading service teams and maintaining exceptional guest standards
  • International hospitality experience is strongly preferred
  • Proven ability to coach, train and develop hospitality professionals
  • Strong operational understanding of labour planning, stock control, cost management and reporting
  • Confident knowledge of wine and the ability to provide informed recommendations to guests
  • Minimum WSET qualification required
  • Fluent English communication skills
  • Additional European language skills will be highly regarded
  • Calm, professional and decisive leadership approach
  • Strong organisational skills and attention to detail
  • Ability to demonstrate genuine and verifiable employment experience and relevant qualifications
  • Candidates must have a professional background that aligns with the responsibilities of the role
  • Eligible international candidates may be considered for sponsorship
  • Sponsorship is subject to applicable Australian visa requirements and candidate eligibility

Visa sponsorship: Accredited Employer Sponsorship provided.

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