General Manager

JRM Hospitality; Sydney; On-site; AUD 90,000 - 110,000; Full time

Job summary

JRM Hospitality seeks an experienced General Manager / Venue Manager for a premium hospitality venue in Sydney's Eastern Suburbs. The role leads the front-of-house, ensuring polished, attentive service across high-volume periods.

You will oversee rostering, staff coaching, guest relations and operational efficiency, driving consistency whether owners are present. Salary up to $110K + Super DOE, based on experience.

Qualifications

• Experience in a high-volume restaurant, premium café, hotel or quality hospitality group.
• Strong floor awareness and service instincts.
• Ability to lead a team rather than completing every task.
• Strong customer recognition and relationship-building skills.

Responsibilities

• Lead day-to-day front-of-house operation ensuring polished, efficient service.
• Identify bottlenecks and reallocate resources during busy periods.
• Coach staff during service and address poor standards immediately.
• Develop supervisors and future leaders for succession.
• Manage rostering, labour, productivity, and staffing levels.
• Drive sales, table utilisation, and operational efficiency.

Skills

High-volume service

Floor awareness

Team leadership

Customer relationship-building

Calm under pressure

Staff coaching

Labour productivity understanding

Job description

General Manager / Venue Manager - Premium Hospitality Venue

Eastern Suburbs, Sydney | $90K $110k + Super DOE

An established and highly regarded hospitality venue in Sydney's Eastern Suburbs is seeking an exceptional General Manager / Venue Manager to lead its front-of-house operation.

This is a senior leadership role within a busy, premium venue with a loyal local following and a strong reputation for genuine hospitality.

We are not simply looking for someone who can manage a roster, complete administration or work hard on the floor. We need a hospitality operator who can command the entire venue, anticipate what is happening across service and maintain exceptional standards without relying on ownership being present.

The Role

You will lead the day-to-day front-of-house operation, ensuring service remains polished, efficient and highly attentive through demanding, high-volume periods.

You will naturally see the whole room - noticing guests waiting for attention, tables needing clearing, food or beverages being delayed, sections falling behind and bottlenecks developing before they become problems.

Rather than becoming absorbed in one task or section, you will constantly reprioritise and direct the team where they are needed most.

Responsibilities include:

• Leading and orchestrating high-volume service
• Maintaining exceptional customer service across the entire venue
• Directing staff and reallocating resources during busy periods
• Building relationships with regular guests and delivering personalised hospitality
• Handling complaints and service recovery confidently
• Coaching staff during service and addressing poor standards immediately
• Developing supervisors and future leaders
• Managing rostering, labour, productivity and staffing levels
• Driving sales, table utilisation and operational efficiency
• Maintaining discipline, accountability and consistent standards
• Identifying and resolving issues without waiting for ownership direction

About You

You may currently be a General Manager, Venue Manager, strong Restaurant Manager or exceptional Assistant General Manager ready to step up.

More important than your current title is your ability to lead a busy hospitality operation.

You will bring:

• Strong experience within a high-volume restaurant, premium café, hotel or quality hospitality group
• Exceptional floor awareness and service instincts
• The ability to direct a team rather than trying to personally complete every task
• Strong customer recognition and relationship-building skills
• Calm, decisive leadership under pressure
• Proven staff training, coaching and accountability
• Commercial understanding across labour, wages, productivity, sales and wastage
• A proactive, ownership-focused approach

The Opportunity

The ultimate measure of success is simple:

The venue should operate to the same standard whether the owners are physically present or not.

Service, pace, attention, discipline and hospitality should remain consistent because you are leading the operation.

This is an opportunity to become an important long-term leader within an established hospitality business and take genuine ownership of its day-to-day performance.

Salary: up to $110K + Super, dependent on experience

If you are a highly capable hospitality manager who notices the details others miss and genuinely understands what exceptional service looks like, we would like to hear from you.

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