Restaurant Manager

Employer Name: Heytesbury PTY. LTD.

Position Title: Restaurant Manager

Location: Margaret River region, South West WA

Employment Type: Full-time, permanent 

Salary: AUD75,000- AUD85,000 p.a + superannuation payments

Position Summary

The Restaurant Manager is responsible for organising and controlling the operations of our restaurant to ensure exceptional customer service, efficient daily operations and compliance with operational standards. This role requires strong leadership, organisational and hospitality management skills, combined with the ability to supervise staff, coordinate service delivery and maintain high-quality, premium, guest experiences.

Benefits

Competitive annual salary plus superannuation payments.

Opportunity to work within a well-respected and growing hospitality business while living and working in the renowned Margaret River region of South West Western Australia.

Task & responsibilities

Key Responsibilities

• Manage and coordinate daily front of house operations, including reservations, customer service and service flow management
• Organise and manage restaurant operations to ensure high standards of service delivery and guest satisfaction
• Lead, train and manage front of house staff, ensuring productivity, presentation and service standards are maintained
• Plan and coordinate staffing levels, rosters and workflow during service periods
• Assist with planning menus and coordinating food and beverage service in consultation with Chefs and venue management
• Arrange purchasing, stock control and ordering of goods in accordance with operational requirements and budget controls
• Maintain records of stock levels, financial transactions and operational reporting
• Handle customer enquiries, feedback and complaint resolution in a professional and timely manner
• Ensure compliance with liquor licensing requirements, food safety standards and workplace health and safety procedures
• Work closely with kitchen teams and management to support smooth daily venue operations and service standards
• Assist with the planning and coordination of special functions, events and hospitality service activities

Essential Skills & Experience

• Demonstrated experience managing a restaurant, hospitality venue or similar front of house operation
• Strong leadership, communication and organisational skills within a fast-paced hospitality environment
• Sound understanding of restaurant operations, food and beverage service and customer experience management
• Experience managing and training hospitality staff
• Ability to manage competing priorities and maintain service standards during peak operational periods
• Sound knowledge of stock control, reservations systems and venue operations
• Strong understanding of workplace health and safety and liquor licensing compliance requirements
• Ability to work full-time, year-round including evenings, weekends and public holidays as required
• Experience working within premium hospitality, tourism or wine-focused venues is highly regarded

Qualification & experience

Qualifications

• Hold at least a relevant AQF Diploma qualification (or equivalent), or
• At least 3 years of relevant full-time experience may substitute for the formal qualification listed above.

Work Experience

• At least 2 years of full-time, relevant work-experience where relevant, formal qualification held, or
• At least 3 years of full-time, relevant work-experience where no relevant, formal qualification held.