Restaurant Manager
My Australian Workforce Mornington Peninsula VIC
Key points we found
- Lead day-to-day operations of a premium restaurant on the Mornington Peninsula.
- Manage and mentor a diverse front-of-house team to ensure high-standard service.
- Develop and implement operational procedures while collaborating with kitchen leadership.
About the Role
We are seeking an experienced and dynamic Restaurant Manager to lead the day-to-day operations of our premium restaurant located on the Mornington Peninsula. This is a hands-on leadership role within a contemporary, high-volume hospitality venue operating across breakfast, lunch, and dinner service, with two additional function spaces used for events and private dining.
The successful candidate will be a proven hospitality leader with a passion for exceptional guest experience, a coaching management style, and the operational capability to drive a high-performing team.
This role requires flexibility across rotating rosters including morning, evening, and weekend shifts.
Duties and Responsibilities
- Oversee all day-to-day operations of the restaurant and function spaces
- Lead, mentor, and coach a diverse front-of-house team to deliver consistent, high-standard service
- Conduct daily pre-shift briefings, staff training, and evening debriefs
- Interview, recruit, and onboard staff in alignment with the venue's core values and service standards
- Manage rosters and control labour costs against business requirements
- Develop and implement standard operating procedures and floor plans
- Collaborate with the head chef and kitchen leadership to develop menu knowledge and staff education
- Handle guest complaints and deliver timely resolutions
- Conduct staff performance reviews and appraisals
- Complete daily cash-up, closing procedures, and reporting
- Maintain accurate guest history records and support repeat guest recognition
- Identify operational strengths and weaknesses and implement improvements
- Ensure venue compliance with all safety and emergency response procedures
- Work across all service periods including AM/PM shifts, weekends, and public holidays
Key Qualifications and Skills
- Demonstrated experience as a Restaurant Manager or senior Assistant Manager in a high-end or hatted/Michelin-recognised venue
- Sommelier experience or advanced wine knowledge, including awarded wine list experience
- Minimum 3 years’ experience, relevant qualifications in hospitality and front of house management preferred
- Proficiency writing and costing wine programmes
- Experience with Micros POS or equivalent point-of-sale systems
- Strong understanding of front-of-house operations, roster management, and labour cost control
- Proven ability to lead and motivate a team across a rotating roster
- Exceptional written and verbal communication skills
- Demonstrated capability to multi-task and adapt in a fast-paced environment
Personal Attributes
- Natural leader with a humble, guest-focused approach to hospitality
- High personal standards with a 'no job is below me' attitude
- Coaching management style with a focus on team development and talent retention
- Strong commercial acumen and operational instinct
- Passion for the industry and appetite for continuous improvement
Remuneration $75,000 - $90,000 subject to experience
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