Dining & Events Operations Lead — Elite Service & Perks

Fairfield RSL; Fairfield; On-site; AUD 140,000 - 150,000; Full time

Benefits offered by this job

Onsite staff gym

Reflection room

Private health insurance discount

Sonder employee care program

Job summary

Fairfield RSL is seeking a Dining & Events Operations Manager to oversee front-of-house across restaurants, events and conferencing, collaborating with the kitchen leadership team and CEO.

The role requires a minimum of 5 years in senior restaurant management, strong leadership and a proven ability to train teams and manage client relationships, delivering service excellence in a fast-paced environment.

Qualifications

• Formal hospitality or tertiary education highly regarded but not essential.
• Minimum 5 years’ experience in a senior restaurant management role, ideally across multiple outlets.
• Experience training and developing front-of-house teams to a high standard of service, along with established protocols and systems.
• Strong leadership and coaching capabilities with a genuine passion for service excellence.
• Previous experience in managing and building client relationships.
• Experience with POS systems and Microsoft Office or equivalent.
• Ability to work flexible hours including evenings and weekends.

Responsibilities

• Oversee day-to-day front-of-house operations across restaurants, events and conferencing, working closely with the kitchen leadership team and directly with our CEO.
• Manage client relationships end-to-end; from proposals and bookings through to hands-on delivery, including pre-and-post event setup.
• Lead and continually develop front-of-house training programs across all Fairfield RSL Club's restaurants and event spaces.

Skills

Front-of-house management

Leadership and coaching

Client relationship management

Service excellence

Flexible hours

Education

Hospitality qualification

Tools

POS systems

Microsoft Office

Job description

Fairfield RSL is seeking a Dining & Events Operations Manager to oversee front-of-house across restaurants, events and conferencing, collaborating with the kitchen leadership team and CEO.

The role requires a minimum of 5 years in senior restaurant management, strong leadership and a proven ability to train teams and manage client relationships, delivering service excellence in a fast-paced environment.