Harbourside Restaurant Manager — Front-of-House Lead

Sydney Restaurant Group; Sydney; On-site; AUD 110,000 - 150,000; Full time

Benefits offered by this job

Dining discounts across SRG venues

Ongoing training and development

WSET courses discounted

Annual staff party

Job summary

Ripples Milsons Point, part of Sydney Restaurant Group, opens a harbourfront restaurant and seeks a Restaurant Manager to lead the floor from first cover. You will recruit and train the front-of-house team, set the service model, and own venue performance in a family-run hospitality group.

Responsibilities include opening recruitment, floor leadership, managing revenue and labour costs, and ensuring RSA, food safety and WHS compliance, with a clear path from venue leadership to broader SRG roles.

Qualifications

• Experience leading premium, high-volume dining rooms.
• Strong grasp of labour cost, rostering to trade, and revenue levers.
• RSA (NSW) and Food Safety Supervisor certifications current at commencement.
• Experience with reservations/guest management systems (SevenRooms or similar).
• Ability to address service issues promptly and coach performance.

Responsibilities

• Recruit, induct and train the front-of-house team for opening.
• Lead every service briefing, floor presence, execution and debriefs with guest feedback tracked.
• Manage revenue against budget, front-of-house labour within band, covers and table turnover.
• Rostering and award compliance under the Hospitality Industry (General) Award 2020.
• Develop the leadership bench: Assistant Restaurant Manager and Supervisors.
• Ensure venue compliance: RSA, food safety, licences and WHS obligations.

Skills

Venue management

Front-of-house leadership

Budgeting / labour cost control

RSA NSW certification

Food Safety Supervisor

SevenRooms experience

Australian work rights

Tools

SevenRooms

Job description

Ripples Milsons Point, part of Sydney Restaurant Group, opens a harbourfront restaurant and seeks a Restaurant Manager to lead the floor from first cover. You will recruit and train the front-of-house team, set the service model, and own venue performance in a family-run hospitality group.

Responsibilities include opening recruitment, floor leadership, managing revenue and labour costs, and ensuring RSA, food safety and WHS compliance, with a clear path from venue leadership to broader SRG roles.