Lead Bartender & Assistant Manager — High-Volume Venue

Work Initiatives; North Sydney; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Staff dining perks

Discounts

Career progression

Job summary

Baja Cantina in Sydney is seeking a motivated Supervisor/ Assistant Restaurant Manager to lead a busy, high-volume venue. You’ll train staff, manage daily operations and coordinate with kitchen and bar teams to deliver excellent guest experiences.

Available to work evenings and weekends, you’ll build a positive team culture, recruit and develop front-of-house staff, and take ownership of a major new venue as the restaurant grows.

Qualifications

• Experience as a restaurant supervisor or assistant manager.
• Punctual, reliable and well organised.
• Hands-on, able to manage a busy, high-volume restaurant.

Responsibilities

• Manage daily operations and ensure every service runs smoothly.
• Train staff in service standards, menu knowledge and customer care.
• Assist with rostering, shift planning and opening and closing procedures.
• Coordinate with the kitchen and bar teams to deliver timely, consistent service.
• Maintain high standards of service, presentation and guest experience.
• Manage staff performance and create a positive team culture.
• Lead by example and take an active role in the restaurant.
• Recruit, train and develop the front-of-house team.
• Work closely with the kitchen and senior management team.
• Handle customer feedback and resolve problems professionally.

Skills

Restaurant supervisor experience

Staff training

Team leadership

Customer service

Job description

Baja Cantina in Sydney is seeking a motivated Supervisor/ Assistant Restaurant Manager to lead a busy, high-volume venue. You’ll train staff, manage daily operations and coordinate with kitchen and bar teams to deliver excellent guest experiences.

Available to work evenings and weekends, you’ll build a positive team culture, recruit and develop front-of-house staff, and take ownership of a major new venue as the restaurant grows.