Restaurant Manager

Labour Support Group; Adelaide; On-site; AUD 70,000 - 86,000; Full time

Job summary

Mr. Bulgogi Korean Restaurant in Mawson Lakes, SA, seeks an experienced Restaurant Manager to lead daily operations and a diverse team.

The role offers an annual salary of $78,000 plus superannuation and requires strong leadership, menu planning input, and strict adherence to safety standards. The successful candidate will oversee budgeting, ordering, and staff scheduling while ensuring exceptional customer service and a profitable operation.

Qualifications

• 12+ months' experience as a Restaurant Manager in a similar operation
• Experience planning menus with cost control and budgeting
• Excellent people and time management skills
• Strong training and staff development abilities

Responsibilities

• Oversee daily restaurant operations and supervise staff
• Maintain high standards of food quality, service and hygiene
• Manage inventory, ordering and supplier relationships
• Prepare budget reports and track sales and labour costs
• Schedule staff rosters and ensure adequate cover during peak times
• Guide menu planning with Head Chef and adjust pricing based on costs
• Resolve customer complaints promptly and maintain customer satisfaction

Skills

People management

Budgeting

Menu planning

Staff training

Education

Hospitality management qualification

Tools

POS systems

Job description

Mr. Bulgogi Korean Restaurant located in Mawson Lakes in South Australia is a well‑known restaurant specialising in authentic Korean cuisine. They are an established and popular restaurant in the area with a reputation for excellent food of high quality. They are now looking for an experienced Restaurant Manager to join their business.

Mr. Bulgogi Korean Restaurant located in Mawson Lakes in South Australia is a well‑known restaurant specialising in authentic Korean cuisine. They are an established and popular restaurant in the area with a reputation for excellent food of high quality. They are now looking for an experienced Restaurant Manager to join their business.

Role

You will be tasked with leading and managing the various staff as well as the overall operations of the restaurant. This is a full time role with an annual salary set at $78,000 plus superannuation.

Responsibilities

• Manage the daily operation of the restaurant, supervise and coordinate activities concerning the performance of the restaurant and personnel
• Ensure that the restaurant operates efficiently and profitably while maintaining its reputation and ethos
• Responsible for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety
• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
• Resolve customer complaints about food quality or service.
• Advise customers on menu and organise table reservations and events.
• Prepare and monitor budget report on food and sales and employee records.
• Monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Lead, supervise and provide training to the waiting team to ensure top quality customer service delivery
• Manage roster and establish engaging communication amongst the team to ensure adequate staffing
• Discuss and plan menus with Head Chef on a regular basis
• Select or create successful menu items based on many considerations, and assign prices based on cost analysis Work closely with the kitchen team to ensure clean, organised and stocked environment to meet daily demand, food safety and other standard requirements
• Represent the restaurant when conferring with customers
• Encourage safe work practices & ensure the safety of the team and our customers
• Practice high level of hygienic standard across the workplace

Requirements

• Relevant or equivalent qualifications in hospitality management
• Minimum of 12 months' experience as a Restaurant Manager within an operation of a similar profile is essential
• Must have at least 2years of menu planning experience including cost control and planning menu to budget
• Must have at least 12 months of people management and hospitality team leading experience
• At least 12 months' experience ensuring compliance with HACCP, liquor licensing, and WHS regulations.
• At least 12 months' experience in financial management, sales analysis, and profit optimisation
• At least 12 months' of experience managing staff rosters, service workflows, and labour allocation in a busy dine in food service environment
• Proven experience working with POS systems and cash handling at a store level
• Demonstrated and verifiable prior experience
• Excellent people and time management skills - ability to work with international staff
• Excellence in delivering quality customer service and customer satisfaction ratings including brand standards
• Full availability to work on weekends
• Excellent presentation and communication skills
• Ability to balance high volume periods and peak service times