Restaurant Manager

Lucette Bistro; Bowral; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive remuneration

Career growth opportunities

Professional team culture

Prestigious venue in the Southern high

Job summary

Lucette Bistro in Bowral is seeking an experienced Restaurant Manager to lead the front-of-house team and oversee daily operations at our premium French-inspired restaurant.

You will manage service delivery, staff rostering, reservations, and guest experiences, with a focus on quality, presentation and seamless service in a warm, hospitality-driven environment.

Qualifications

• Diploma qualification and 2+ years in restaurant or hospitality management.
• Strong knowledge of restaurant operations, including service coordination and stock control.
• RSA certification and availability for evenings, weekends and public holidays.

Responsibilities

• Manage day-to-day restaurant operations and front-of-house service coordination.
• Consult with Chefs on menu planning and service requirements for premium dining.
• Plan functions and group bookings with efficient staffing and service flow.
• Arrange purchasing and supplier coordination within budget and quality standards.
• Maintain records of stock, sales, POS reporting and cash handling.
• Ensure health, hygiene and safety compliance for a premium dining venue.
• Confer with guests to assess satisfaction and respond to feedback.
• Select, train and roster waiting and kitchen staff with consistent standards.

Skills

Restaurant operations

Team leadership

Guest service

Cost control

Education

Diploma in Hospitality Management

Tools

POS systems

Job description

Lucette is a French bistro in the heart of Bowral, inspired by the energy of Paris while feeling unmistakably local. Built on classic French technique, seasonal highlands produce, and genuine European hospitality, we’re creating one of the Southern Highlands' leading dining destinations.

About the Role

We are seeking an experienced Restaurant Manager to lead the front-of-house team and oversee daily operations at our premium French-inspired restaurant in Bowral. The role will manage service delivery, staff supervision, menu and function planning in consultation with Chefs, purchasing, stock and financial controls, compliance, and the overall guest experience to ensure the venue operates to a consistently high standard.

Key Responsibilities

• Manage day-to-day restaurant operations, including service coordination, reservations, guest arrivals and support with orders during busy service periods.


• Consult with Chefs on menu planning, seasonal offerings, food and beverage pairings, and service requirements aligned with the venue’s premium French-inspired dining standards.


• Plan and organise special functions, group bookings and tailored dining experiences while maintaining efficient staffing, preparation and service flow.


• Arrange purchasing, supplier coordination and pricing of goods in line with budget, quality expectations and operational requirements.


• Maintain records of stock levels, sales, POS reporting, cash handling and other financial transactions to support effective cost and operational control.


• Ensure dining facilities comply with health, hygiene, food safety and workplace safety requirements and are clean, functional and suitable for a premium restaurant.


• Confer with guests to assess satisfaction with meals and service, respond professionally to feedback and uphold a polished guest experience.


• Select, train, roster and supervise waiting and kitchen staff, maintaining consistent standards of presentation, product knowledge and service delivery.

About You

• Minimum Diploma qualification in a relevant field, together with at least 2 years’ experience in restaurant or hospitality management, preferably within a quality restaurant, premium dining or refined hospitality environment.


• Strong knowledge of restaurant operations, including service coordination, reservations, stock control, purchasing, cost management and compliance.


• A refined approach to guest service, with strong attention to presentation, ambience, product knowledge and the details that define a premium dining experience.


• Proven ability to lead, train and motivate staff to deliver polished, attentive and consistent service standards.


• Professional, calm and solutions-focused under pressure, with the confidence to manage service demands in a high-expectation restaurant environment.


• Current RSA certificate and availability to work evenings, weekends and public holidays as required.

What we Offer

• Competitive remuneration based on experience.


• Opportunities for career growth and development.


• A supportive and professional team culture


• The opportunity to work in a highly regarded French-inspired dining venue in the Southern Highlands.