Assistant Restaurant Manager

Clear Destination Inc.; Sydney; On-site; AUD 70,000 - 110,000; Full time

Job summary

Clear Destination Inc. in Sydney, NSW, is seeking an Assistant Restaurant Manager to lead daily operations, ensure exceptional guest experiences, and elevate service standards.

You will recruit, train and supervise staff; manage budgets, rostering, costs, and inventory; and collaborate with the Restaurant Manager and Head Chef on menus and beverage offerings. RSA certification is required; candidates should be flexible to work mornings, evenings, weekends and holidays.

Qualifications

• Experience leading teams in a Food & Beverage environment.
• RSA or equivalent qualification required.
• Strong organizational skills with prioritization.
• Ability to work across mornings/evenings/weekends/holidays.
• Experience in budgeting, inventory, and staff scheduling.

Responsibilities

• Overseeing daily operations as a hands-on leader.
• Recruiting, training, and supervising staff.
• Manage budgets, rostering, costs, and revenue through pricing and inventory.
• Stay informed about F&B trends.
• Collaborate with Restaurant Manager and Head/ Executive Chef on menus and beverage offerings.

Skills

Leadership

Team management

Budgeting & cost control

Roster planning

Menu development collaboration

Stakeholder communication

Education

RSA certification

Job description

Purpose

As an Assistant Restaurant Manager, you are at the forefront of creating a variety of dining experiences that showcase exceptional taste and service. Your experience and guidance ensure the restaurant operates like a well‑oiled machine, conjuring up unforgettable dining experiences that linger long after the plates are cleared.

Primary Responsibilities

• Overseeing the restaurant's daily operations, actively participating during peak hours as a hands‑on leader
• Recruiting, training, and supervising restaurant staff to ensure all members are engaged and performing at their best
• Manage budgets, rostering, controlling costs, and optimising revenue through pricing strategies, portion control, and inventory management
• Stay informed about the latest trends in the Food & Beverage, Hospitality, and Food Industries
• Collaborate closely with the Restaurant Manager and Head/ Executive Chef in creating menus, wine lists, and beverage offerings

Skills and Experience

• Prior experience leading teams in a Food & Beverage environment
• Flexibility to accommodate a varied work schedule, including mornings, evenings, weekends, and public holidays
• Exceptional organisational skills with a knack for prioritisation and a keen sense of urgency
• Demonstrated ability to maintain composure and effectiveness when faced with high‑pressure situations
• Possession of a valid RSA or an equivalent qualification for the specific Country / State / Territory
• Proven track record in managing budgets, overseeing inventory, and creating staff schedules
• Effective communicator with adept skills in stakeholder management, both internally and externally