Assistant Restaurant Manager - Coastal Luxury Dining

IHG Hotels & Resorts; Sydney; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Laundry for business attire

Room discounts

Discounts on products & services

Training & development

Job summary

InterContinental Sydney Coogee Beach seeks an Assistant Restaurant Manager to support the main restaurant, Shutters Restaurant & Bar, as well as in-room dining and the pool bar. You will lead service teams, uphold standards, and ensure guest satisfaction across breakfast, lunch and dinner service.

The role requires 1–2 years of leadership in fine dining, strong understanding of F&B operations, and a collaborative, guest-focused mindset.

Qualifications

• Experience leading teams in high-end or fine dining settings.
• Strong guest-service focus with the ability to build guest loyalty.
• Excellent communication and interpersonal skills.

Responsibilities

• Deliver a warm, personalised guest experience from arrival to departure.
• Build relationships with regular guests and local community to drive loyalty and repeat visits.
• Support the Restaurant Manager in leading, training, and mentoring the team to uphold service excellence.
• Ensure compliance with health, safety, and hygiene standards and internal policies.
• Assist with rostering, inventory management, and cost control to support profitability.
• Identify opportunities to upsell products and experiences to enhance the guest journey.
• Champion a culture of continuous improvement and high standards in service and presentation.

Skills

Leadership

Hospitality

Communication

Wine knowledge

Cocktails

Tools

POS systems

Restaurant management software

Job description

InterContinental Sydney Coogee Beach seeks an Assistant Restaurant Manager to support the main restaurant, Shutters Restaurant & Bar, as well as in-room dining and the pool bar. You will lead service teams, uphold standards, and ensure guest satisfaction across breakfast, lunch and dinner service.

The role requires 1–2 years of leadership in fine dining, strong understanding of F&B operations, and a collaborative, guest-focused mindset.