Assistant Restaurant Manager

Colonial Group; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Colonial Group is seeking an Assistant Restaurant Manager to lead daily restaurant operations and mentor staff. You will partner with the Restaurant Manager and Executive Chef to refine menus, wine lists, and beverage offerings while driving service excellence.

Key responsibilities include budgeting, rostering, cost control, and inventory management, with a focus on maintaining high-quality guest experiences across varied shifts.

Qualifications

• Experience leading teams in Food & Beverage operations.
• Willingness to work mornings, evenings, weekends, and public holidays.
• Strong organisational skills and ability to prioritise under pressure.
• Proven ability to stay composed in high-stress situations.
• RSA or equivalent qualification for the relevant country/state.
• Track record in budgets, inventory, and staff rostering.
• Effective communicator with stakeholders internally and externally.

Responsibilities

• Overseeing daily operations, hands-on during peak hours.
• Recruiting, training, and supervising staff.
• Manage budgets, rostering, costs and revenue via pricing, inventory.
• Stay informed about F&B trends.
• Collaborate with Restaurant Manager and Head/ Executive Chef on menus, wine lists, and beverages.

Skills

Leadership

Flexible schedule

Organization

Under pressure

RSA certification

Budget & inventory

Stakeholder communication

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