Assistant Restaurant Manager - Rouse Hill

Nandosanz; Sydney; On-site; AUD 90,000 - 115,000; Full time

Benefits offered by this job

Dining discounts across SRG venues

Ongoing training and development

Staff events and conferences

Job summary

Ripples Milsons Point is reopening in Sydney and SRG Hospitality is hiring an Assistant Restaurant Manager to lead the front‑of‑house, recruit and train the team, and set the service standard before opening.

You will manage floor operations, guest experience, rostering, and compliance under NSW awards, reporting to the Restaurant Manager. This is a full‑time role with clear career progression within SRG Hospitality.

Qualifications

• Venue management or senior supervisory experience in a premium, high‑volume restaurant.
• Genuine command of the numbers labour cost, rostering to trade, and the levers that move revenue at venue level.
• Working knowledge of NSW RSA and Food Safety requirements.
• Full working rights in Australia.

Responsibilities

• Lead opening recruiting, inducting and training the front‑of‑house team before doors open.
• Oversee every service briefing, floor presence, execution and debrief with guest experience measured.
• Manage commercial performance, revenue against budget, and front‑of‑house labour cost within band.
• Rostering and wage compliance under the Hospitality Industry Award 2020.
• Develop the Assistant Restaurant Manager and Supervisors to provide depth beyond you.
• Ensure RSA, food safety, licenses and WHS obligations are met.
• Collaborate with Head Chef to ensure a unified standard across FOH and BOH.

Skills

Floor leadership

Guest service

Commercial awareness

Team development

Restaurant operations

Tools

SevenRooms

Job description

Ripples Milsons Point — Reopening in weeks

Open a harbourfront restaurant. Then run it.

Ripples Milsons Point reopens in a matter of weeks, and we are hiring the Restaurant Manager who will lead the floor from the first cover. You will build the front-of-house team, set the service standard, and own how this venue performs backed by one of Sydney’s largest family‑run hospitality groups.

This is a rare thing in this market: a venue leadership role where you inherit nothing. There are no habits to unpick and no culture to repair. The rhythm of this restaurant will be the one you create, and the team will be the one you hire.

Venue: Ripples Milsons Point, 1 Olympic Drive on the water beneath the Harbour Bridge

Reports to: Operations Manager

Team: Assistant Restaurant Manager, Restaurant Supervisors, FOH team

Employment: Full-time │ Salaried │ Permanent

THE VENUE AND THE GROUP

Ripples Milsons Point has one of the most recognisable outlooks in Sydney harbour on three sides, the Bridge overhead, the city skyline across the water. It trades all day, it is loved by locals, and it carries the expectation that comes with a site people have been celebrating at for years.

It is part of SRG Hospitality, a family‑founder and still family‑run group of harbourside icons and neighbourhood favourites Aqua, Riva, Sails, Akti, The James, The Fenwick, Ventuno, Summer Salt, The Nielsen, HarbourWatch, Noi, the Ripples venues at Chowder Bay, Little Manly, Watsons Bay and Rose Bay, and the food and beverage at The Langham, Sydney. The group is still opening, which means the leaders we appoint now are the leaders we promote later.

The standard across all of it is simple: nothing is too much trouble.

WHAT YOU WILL OWN

• The opening itself recruiting, inducting and training the front‑of‑house team, and setting the service model before the doors open.
• Every service period briefing, floor presence, execution and debrief, with the guest experience measured across every feedback channel we use.
• Commercial performance revenue against budget, front‑of‑house labour cost within band, covers, average spend and table turn.
• Rostering and award compliance under the Hospitality Industry (General) Award 2020, with classifications and payroll accuracy held to the line.
• Your leadership bench developing the Assistant Restaurant Manager and Supervisors so the venue has depth beyond you.
• Compliance that sits with the venue: RSA, food safety, licence conditions and WHS obligations.
• A working partnership with the Head Chef so front and back of house operate to one standard.

WHAT YOU WILL BRING

• Venue management or senior supervisory experience in a premium, high‑volume restaurant.
• Genuine command of the numbers labour cost, rostering to trade, and the levers that move revenue at venue level.
• Working knowledge of RIA interpretation and wage compliance for shift‑based teams.
• Confidence with SevenRooms or an equivalent reservations and guest management platform.
• The judgement to handle service recovery in the moment, and the discipline to address performance issues early.
• RSA (NSW) and Food Safety Supervisor certification, current at commencement.
• Full working rights in Australia.

WHY THIS ONE IS WORTH YOUR NEXT FIVE YEARS

• You lead an opening. Very few operators get to do it, and it is the line on a CV that opens the next three doors.
• More than twenty venues and a live opening pipeline the path from Restaurant Manager to Operations Manager and Venue General Manager is walked internally here.
• Direct access to the Operations Manager and the wider leadership group. Decisions are made quickly and you are in the room for them.
• Dining discounts across every SRG venue.
• Ongoing training and development, discounted WSET courses, the annual staff party and the SRG managers’ conference.
• A venue people want to work in, which makes hiring your team a materially easier job.

GOOD TO KNOW

We would rather be straight with you than have you find out in week three.

• The pre opening period is intense. Recruitment, training, supplier set‑up and service trials will run concurrently, and the first six weeks of trade will ask a lot of you.
• This is a floor led role. You will be present across evenings, weekends and public holidays, because that is when the restaurant is at its busiest.
• You will be building some systems as you go rather than inheriting them, and we will back you to do it.
• The role is venue‑based. Group operations and multi‑site responsibility sit above it, and that is the next step rather than this one.

HOW WE WORK

• Ownership — integrity, accountability, doing the right thing.
• Together — alignment, teamwork, one SRG.

We hire leaders who read the moment and adapt to it, who take responsibility when things go wrong, who believe the small things are the big things, and who operate as one group across every venue.

TO APPLY

SRG Hospitality is an equal opportunity employer. Applicants must have full working rights in Australia.

Locations: VT, SLB, RRB, RCB, TJ

Be the engine of the floor.

SRG Hospitality is looking for an Assistant Restaurant Manager who sets the tone at every briefing, holds the standard through every shift, and turns great service into genuine, human hospitality — the kind our guests remember and come back for.

The Opportunity As Assistant Restaurant Manager, you’ll support the Restaurant Manager in leading the daily execution of restaurant operations across one of Sydney’s premium hospitality venues. You’ll be the calm, capable presence on the floor — briefing the team, holding the standard, developing talent, and making the in‑the‑moment calls that keep service seamless and guests genuinely looked after.

Reports to: Restaurant Manager Leads: Restaurant Supervisors and Front‑of‑House team members Location: Sydney, NSW — regular travel across all SRG venues

What You’ll Do

• Cultivate meaningful guest connection — lead visibly on the floor, read the room, and turn every service into a memorable one.
• Own operational excellence — run daily briefings, set the floor, manage the room plan, and uphold open/close discipline every shift.
• Lead and develop the FOH team — train new starters, run quarterly assessments, and build development plans for high‑potential staff.
• Keep information flowing — manage SevenRooms weekly, brief the floor pre‑service, and hand over cleanly between shifts.
• Exercise sound judgement — resolve issues at service level, adjust labour to match demand, and keep the GM informed on what matters.
• Champion “One SRG” — collaborate with kitchen, bar, reservations and events, and bring ideas to every management meeting.

What We’re Looking For

• Confident floor leadership — calm, clear direction through busy, high‑pressure service.
• High emotional intelligence and a natural instinct for genuine hospitality.
• A coach at heart — someone who develops people through feedback, not just instruction.
• Sharp organisational skills across reservations, table planning and team coordination.
• Commercial awareness — labour deployment, cover flow, and how service quality drives performance.
• Experience with SevenRooms or an equivalent reservation platform (preferred).
• Current NSW RSA Certification and a working understanding of NSW liquor licensing.
• Previous leadership experience in a restaurant or hospitality venue (preferred).
• Full working rights in Australia.

Why SRG Hospitality SRG is a premium, multi‑venue hospitality group built on a simple belief: hospitality is personal. We invest in our leaders — through structured development, clear career pathways, and a culture where craft, ownership, heart and togetherness aren’t just values on a wall, they’re how we run service every single day.

Ready to lead the floor? Apply now to join SRG Hospitality as our next Assistant Restaurant Manager.

Locations: VT, SLB, RRB, RCB, TJ