Café and Restaurant Manager – Full-Time

Alba Italian Restaurant; Sydney; On-site; AUD 80,000 - 90,000; Full time

Job summary

Alba Italian Restaurant in Newtown, Sydney, seeks an experienced Café and Restaurant Manager to lead the front-of-house operations of our independently operated restaurant. The role requires a hands-on presence on the floor, coordination of service, and leadership of the front-of-house team to maintain high standards of service and performance.

The Manager will oversee bookings, customer service, rostering, budgeting support, and compliance with liquor licensing, food-safety, and workplace

Qualifications

• A relevant qualification in hospitality management, business or related discipline, or substantial equivalent industry experience.
• At least 2 years of relevant restaurant-management or supervisory experience.
• Demonstrated experience managing a full-service restaurant.
• Experience supervising, training and rostering hospitality employees.
• Strong knowledge of coffee, restaurant service, food, wine and beverage operations.
• Experience with reservations and point-of-sale systems.
• Sound understanding of labour costs, stock control and restaurant financial performance.
• Excellent leadership, communication and conflict-resolution skills.
• Strong organisational and problem-solving abilities.
• A current NSW Responsible Service of Alcohol certificate.

Responsibilities

• Plan and coordinate the daily operation of the restaurant.
• Lead and supervise front-of-house employees during service.
• Recruit, induct, train and monitor front-of-house employees.
• Prepare rosters in accordance with operational requirements and labour budgets.
• Allocate duties and manage employee performance.
• Monitor guest satisfaction and resolve complaints professionally.
• Coordinate communication between front-of-house and kitchen employees.
• Monitor sales, labour costs, stock usage and other operating expenses.
• Assist with budgets, sales targets and operational reporting.
• Manage beverage stock, ordering, receiving and stocktakes.
• Liaise with food, beverage and service suppliers.
• Support the development of the wine, beverage and food-service offering.
• Ensure compliance with liquor licensing, RSA, food-safety and workplace-safety requirements.
• Assist with restaurant marketing, promotions and customer-retention activities.
• Process payments, reconcile daily takings and complete closing procedures.
• Report operational results, staffing matters and maintenance requirements to the owners.

Skills

Hospitality management knowledge

People management

Front-of-house supervision

Training & rostering

Reservations & POS systems

Cost control & budgeting

Leadership & communication

Problem-solving & organisation

Education

Hospitality management qualification

Tools

POS systems

Reservations software

Job description

Alba Italian Restaurant is seeking an experienced Café and Restaurant Manager to lead the front-of-house operation of our independently operated restaurant in Newtown.

Alba specialises in the cuisine and hospitality of Southern Italy. The successful candidate will be responsible for coordinating daily restaurant operations, leading the front-of-house team and maintaining high standards of service, compliance and commercial performance.

About the role

This is a hands-on management position requiring a strong presence on the restaurant floor. The Manager will coordinate service, manage employees, oversee bookings and customer service and support the owners in achieving operational and financial objectives.

The position requires availability across a rotating roster, including evenings, weekends and public holidays.

Employment conditions

• Permanent, full-time employment.


• Salary between $80,000 and $90,000 based on experience


• Approximately 38 hours per week, with reasonable additional hours where required.


• Evening, weekend and public-holiday work will be required.

Key Responsibilities

Main responsibilities

• Plan and coordinate the daily operation of the restaurant.


• Lead and supervise front-of-house employees during service.


• Recruit, induct, train and monitor front-of-house employees.


• Prepare rosters in accordance with operational requirements and labour budgets.


• Allocate duties and manage employee performance.


• Monitor guest satisfaction and resolve complaints professionally.


• Coordinate communication between front-of-house and kitchen employees.


• Monitor sales, labour costs, stock usage and other operating expenses.


• Assist with budgets, sales targets and operational reporting.


• Manage beverage stock, ordering, receiving and stocktakes.


• Liaise with food, beverage and service suppliers.


• Support the development of the wine, beverage and food-service offering.


• Ensure compliance with liquor licensing, RSA, food-safety and workplace-safety requirements.


• Assist with restaurant marketing, promotions and customer-retention activities.


• Process payments, reconcile daily takings and complete closing procedures.


• Report operational results, staffing matters and maintenance requirements to the owners.


• Coordinate communication between front-of-house and kitchen employees


• Assist with restaurant marketing, promotions and customer retention activities


• Manage beverage inventory, including ordering, receiving and stocktakes


• Ensure restaurant equipment, presentation and cleanliness standards are maintained

Skill & Experience

Skills and experience

Applicants should have:

• A relevant qualification in hospitality management, business or a related discipline, or substantial equivalent industry experience.


• At least 2 years of relevant restaurant-management or supervisory experience.


• Demonstrated experience managing a full-service restaurant


• Experience supervising, training and rostering hospitality employees.


• Strong knowledge of coffee, restaurant service, food, wine and [-beverage operations.


• Experience with reservations and point-of-sale systems.


• Sound understanding of labour costs, stock control and restaurant financial performance.


• Excellent leadership, communication and conflict-resolution skills.


• Strong organisational and problem-solving abilities.


• A current NSW Responsible Service of Alcohol certificate.