Restaurant Manager

Franquette Creperie; Bowral; On-site; AUD 70,000 - 90,000; Full time

Job summary

Franquette Creperie in Bowral, NSW, is seeking an experienced Restaurant Manager to lead daily operations of our premium French-inspired venue. You will oversee service delivery, staff supervision, menu and function planning in consultation with Chefs, purchasing, stock and financial controls, and the guest experience to ensure the venue maintains a high standard.

The role requires a Diploma in a relevant field, at least 2 years in hospitality management, strong knowledge of operations, and an

Qualifications

• Diploma qualification in a relevant field with at least 2 years' experience in restaurant/hospitality management.
• Strong knowledge of restaurant operations, service coordination, stock control, purchasing, cost management and compliance.
• RSA certificate and availability to work evenings, weekends and public holidays.

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.

Skills

Leadership

Staff training

Service coordination

Cost management

Guest service

Education

Diploma in Hospitality or related

Tools

POS systems

Stock control software

Budgeting tools

Job description

Franquette Creperie is a French-inspired restaurant in Bowral, offering a contemporary dining experience influenced by the traditions of Brittany. Our menu features savoury buckwheat galettes, sweet crepes and a carefully selected range of wines and beverages.

About the Role

We are seeking an experienced Restaurant Manager to lead the daily operations of our premium French-inspired restaurant in Bowral. The role will oversee 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.