Dynamic Restaurant Manager — Growth & Events

Rashi Joshi; Adelaide; On-site; AUD 80,000 - 85,000; Full time

Job summary

Boiling Point F&B Group Pty Ltd, Adelaide, is seeking an experienced Restaurant Manager to oversee daily operations and drive success. The role reports to management in a bustling hospitality venue, coordinating menus and events, managing purchasing within budget, stock records, and staff supervision.

With at least 3 years in restaurant management, you will lead a team, ensure top service quality, and maintain a safe dining environment while delivering memorable guest experiences.

Qualifications

• Minimum 3 years' experience in a restaurant or café management role.
• Demonstrated experience maintaining stock levels and financial records, and managing purchasing within budget.
• Experience supervising, training and rostering front-of-house and kitchen staff.
• Ability to plan menus in consultation with kitchen staff and organize special functions.
• Ability to perform effectively under pressure in a busy dining environment.

Responsibilities

• Work closely with the Chef to develop and update menu offerings.
• Coordinate the planning and delivery of special events and functions.
• Source and negotiate the purchase of goods and supplies in line with the venue's budget.
• Keep accurate records of stock on hand and day-to-day financial transactions.
• Maintain the dining area to a clean, functional and presentable standard, in compliance with health and safety regulations.
• Engage with guests to gauge satisfaction with food and service, and act on their feedback.
• Recruit, train and oversee the performance of waitstaff and kitchen support staff.
• Welcome guests, manage reservations, and assist with taking orders when required.

Skills

Restaurant management

Staff rostering

Budgeting & stock control

Menu planning

Customer service excellence

Job description

Boiling Point F&B Group Pty Ltd, Adelaide, is seeking an experienced Restaurant Manager to oversee daily operations and drive success. The role reports to management in a bustling hospitality venue, coordinating menus and events, managing purchasing within budget, stock records, and staff supervision.

With at least 3 years in restaurant management, you will lead a team, ensure top service quality, and maintain a safe dining environment while delivering memorable guest experiences.