Operations Manager

Sydney Restaurant Group; Sydney; On-site; AUD 150,000 - 210,000; Full time

Benefits offered by this job

Dining benefits across group

Job summary

SRG Hospitality in Sydney is seeking an Operations Manager to lead a cluster of venues, owning guest experience, labour cost and compliance while developing venue leaders.

You will partner with our Executive Chef to ensure FOH and BOH operate as one team, drive consistency across venues, and deliver SRG's standard of hospitality. Applicants must have full working rights in Australia and NSW RSA.

Qualifications

• Proven track record increasing venue performance.
• Experience leading multiple venues in hospitality.
• Strong communication and leadership.
• Current NSW RSA certification.

Responsibilities

• Own results of a cluster of SRG venues, including guest experience, labour and cost.
• Coach, challenge and develop Restaurant Managers into leaders.
• Ensure venues are audit-ready for NSW liquor licensing, RSA, food safety, WHS and awards.
• Collaborate with Executive Chef to run FOH and BOH as one team.
• Provide insights to the F&B Director on performance and improvement.

Skills

Multi-venue leadership

Labour optimization

Rostering & scheduling

NSW liquor compliance

People development

P&L awareness

Tools

Roster management software

Job description

SRG Hospitality | Sydney | Full-time, Permanent

A portfolio seat in a growing group, with the authority to set the standard and the backing to hold it.

We're appointing an Operations Manager to lead a cluster of SRG venues, reporting to our F&B Director. You'll own the results of your cluster: the guest experience, labour and cost, compliance, and the strength of the leaders running each floor. You'll also have a direct line to the people deciding where the group goes next.

SRG Hospitality has 15 venues heading to 20. Our portfolio includes Aqua Dining, Ripples, Sails Lavender Bay, Akti, Riva Rose Bay, The Nielsen, Ventuno, Noi and The Fenwick. Each venue has its own personality, and all of them are held to one standard: hospitality that feels personal, generous and genuinely human. Your job is to make sure that standard holds in every venue you lead, every service.

WHAT YOU'LL OWN

• Standards that travel: SRG's service standards and operating rhythm executed consistently in every venue in your cluster, not reinterpreted venue by venue
• The numbers: labour %, rostering against real trade, revenue and cost performance. You understand them, explain them and move them
• Your Restaurant Managers: you coach, challenge and develop them into leaders who solve problems before they escape, and you build the next tier behind them
• Performance recovery: spotting early warning signs and stepping in decisively to stabilise a venue
• Compliance: venues audit-ready at all times across NSW liquor licensing, RSA, food safety, WHS and award obligations under the Hospitality Industry (General) Award
• One team: working in close partnership with your Executive Chef counterpart so FOH and BOH run as one
• Insight: a clear, honest read on your cluster for the F&B Director, covering what's working, what isn't and what you're doing about it

WHO THIS ROLE IS FOR

We're open to two profiles:

• Multi-venue operator: you already run several sites and know how to drive consistency at scale
• Step-up GM: you've led a large, complex venue in a premium or high-volume group and you're ready to take on a portfolio

Either way, you'll bring:

• A track record of improving the commercial performance of the venues you've led, and you can show the numbers
• Leaders you've developed who have gone on to run venues of their own
• Strong command of rostering, labour control and award compliance
• Solid working knowledge of NSW liquor licensing, RSA and WHS obligations
• Composure in difficult situations, and the discipline to hold a standard when it's busy, short-staffed or inconvenient
• A leadership style that works from the floor, not the office
• A current NSW RSA

WHAT SUCCESS LOOKS LIKE IN YOUR FIRST 12 MONTHS

• Your venues deliver the same SRG experience regardless of who's on shift
• Labour and cost are predictable and within target
• Your Restaurant Managers are stronger, more autonomous and
• Any venue that wobbles is stabilised quickly and stays stable
• Leadership gets insight from you, not just reports

WHY SRG

• Real influence: a family-owned, owner-led group where good ideas get heard and decisions move quickly
• Growth: fifteen venues heading to twenty, with new openings and a group that promotes its leaders from within
• A portfolio worth leading: some of Sydney's best-loved waterfront and neighbourhood restaurants
• Dining benefits across the group
• Investment in your development

We live by four values: Heart, Ownership, Craft and Together. If you lead that way already, you'll feel at home here.

THE HONEST BIT

You’ll be in venues most days. You'll work nights and weekends when trade demands it. You'll step into difficult situations and lead from the front. If that sounds like the job you want, we want to hear from you.

Applicants must have full working rights in Australia.

SRG Hospitality is an equal opportunity employer and welcomes applicants of all backgrounds, identities and abilities.