Luxury Restaurant & Bar Lead — Guest Experience & Service

IHG Hotels & Resorts; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Laundry for business attire

Impressive room discounts

Discounts on products & services

Comprehensive training

Job summary

InterContinental Sydney Coogee Beach is seeking a passionate Full‑Time Assistant Restaurant & Bar Manager to lead the team across Shutters Restaurant & Bar, in-room dining, and the pool bar. You will mentor staff, uphold elite service, and manage rostering, inventory, and cost control to optimise profitability.

The role requires leadership in high‑end dining, exceptional communication, and a guest‑focused mindset.

Qualifications

• Minimum 1–2 years of leadership in high‑end or fine dining.
• Full work rights in Australia; sponsorship not available.
• Strong understanding of food and beverage operations.
• Proficiency in POS systems and restaurant management software.
• Sound knowledge of wine (WSET2 desirable) and classic cocktails.
• Exceptional communication and interpersonal skills.
• Calm under pressure with strong problem‑solving skills.

Responsibilities

• Deliver warm, personalised guest experiences from arrival to departure.
• Lead, train, and mentor the team to uphold service excellence.
• Ensure health, safety, and hygiene standards and policies are met.
• Assist with rostering, inventory control and cost management.
• Identify opportunities to upsell products and experiences.
• Drive continuous improvement and high presentation standards.

Skills

Leadership

Guest experience

Communication

Problem-solving

Team motivation

Calm under pressure

Interpersonal skills

Education

WSET Level 2 (desirable)

Tools

POS systems

Restaurant management software

Job description

InterContinental Sydney Coogee Beach is seeking a passionate Full‑Time Assistant Restaurant & Bar Manager to lead the team across Shutters Restaurant & Bar, in-room dining, and the pool bar. You will mentor staff, uphold elite service, and manage rostering, inventory, and cost control to optimise profitability.

The role requires leadership in high‑end dining, exceptional communication, and a guest‑focused mindset.