Restaurant Manager

Hospitality · Collingwood, Melbourne VIC, Australia · Full-Time · $90,000 - $110,000/yr

This Restaurant Manager role at an established premium hospitality venue in Victoria gives an experienced hospitality leader full ownership of Front of House operations and a direct hand in delivering an outstanding dining and entertainment experience.

It suits a hands-on manager who enjoys high-energy environments, invests in developing people and takes accountability for operational performance. You will lead the service team, uphold high standards, elevate the guest experience and shape the venue's ongoing success, gaining the commercial and leadership experience that supports long-term progression in hospitality management.

Hospitality managers from India and other countries with the right background are encouraged to apply.

Key Responsibilities

Operational leadership: hold overall responsibility for Front of House service and daily venue operations, and set and maintain professional service standards
Team culture: lead and motivate the team to deliver high-quality hospitality consistently, fostering performance, teamwork and guest satisfaction
Workforce management: oversee scheduling, rostering, reservations and customer flow
Talent development: recruit suitable team members, oversee induction and training, and provide ongoing coaching, mentoring and performance support
Service improvement: identify opportunities to lift service quality and operational efficiency, and review customer feedback to resolve issues
Commercial performance: monitor KPIs, contribute to revenue and profitability targets, and support labour planning, stock management and cost control
Systems and compliance: manage POS and rostering platforms and ensure RSA, workplace health and safety and regulatory requirements are followed
Strategy: work with management on operational and business initiatives and contribute ideas for venue growth, sustainability and long-term performance

Requirements & Eligibility

Leadership experience: at least 2 years of experience as a Restaurant Manager, Venue Manager or senior Front of House professional in premium, high-volume or fast-paced hospitality environments
Demonstrated capacity to lead, motivate and develop hospitality teams, with proven experience recruiting, training and retaining staff
Excellent communication and interpersonal skills
Strong command of restaurant operations and customer service
Systems and finance: confidence with rostering, POS, stock control and operational systems, and an understanding of KPIs, labour costs, financial performance and cost control
Valid RSA certification
Certificate IV or higher in Hospitality is desirable but not essential
Strong organisational and time-management skills
Confident decision-making and excellent problem-solving abilities
A professional, proactive and commercially aware approach
Passion for exceptional guest experiences and the ability to work effectively in a dynamic hospitality environment

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