Restaurant Manager

The Commonwealth Club; Canberra; On-site; AUD 85,000 - 95,000; Full time

Job summary

The Commonwealth Club is seeking an experienced Restaurant Manager to oversee day-to-day restaurant operations, maintain high hospitality standards, and ensure member satisfaction, in a premium dining environment in Canberra.

The role is full time with a salary range of 85,000 to 95,000 AUD per year. You will coordinate with the Head Chef, monitor costs, roster staff, recruit and train, and ensure food safety and licensing compliance. Availability to work evenings, weekends and public holidays.

Qualifications

• AQF Diploma or higher qualification in Hospitality Management, Restaurant Management or a closely related field.
• At least three years of relevant experience in restaurant, café or food and beverage management.
• Demonstrated experience managing restaurant operations, employees, rosters, stock and operating budgets.
• Strong knowledge of food safety, responsible service of alcohol and workplace health and safety requirements.
• Excellent communication, leadership, problem-solving and customer service skills.
• Ability to maintain service quality while working in a busy and high-pressure hospitality environment.
• Experience managing functions, private dining services or premium hospitality operations will be highly regarded.
• Availability to work evenings, weekends and public holidays as operationally required.

Responsibilities

• Manage the day-to-day operations of the restaurant and ensure smooth, efficient service.
• Coordinate with the Head Chef regarding menus, functions and service requirements.
• Monitor food and beverage costs, stock levels, purchasing and inventory records.
• Prepare staff rosters and manage labour costs in line with operational budgets.
• Recruit, train, supervise and support restaurant and food and beverage staff.
• Maintain high standards of customer service, presentation and dining experience.
• Respond to customer feedback and resolve complaints in a professional manner.
• Ensure compliance with food safety, liquor licensing, workplace health and safety requirements.
• Oversee reservations, opening and closing procedures and daily operational readiness.
• Review revenue, expenses and restaurant performance and report to senior management.

Job description

The Commonwealth Club is an established private members’ club providing premium dining, accommodation, functions and social experiences for its members and guests.

Our Garden Room offers a sophisticated yet relaxed à la carte dining experience, featuring seasonal European and modern Australian cuisine, local produce and a carefully curated selection of Australian wines. The Club also hosts corporate functions, private dinners and special events in its elegant function spaces.

We are seeking an experienced and service-focused Restaurant Manager to manage our restaurant operations and maintain the Club’s high standards of hospitality, presentation and member satisfaction.

Salary Range: $85,000 to $95,000 per annum

Role: Full time

Main Duties:

• Manage the day-to-day operations of the restaurant and ensure smooth, efficient service.
• Coordinate with the Head Chef regarding menus, functions and service requirements.
• Monitor food and beverage costs, stock levels, purchasing and inventory records.
• Prepare staff rosters and manage labour costs in line with operational budgets.
• Recruit, train, supervise and support restaurant and food and beverage staff.
• Maintain high standards of customer service, presentation and dining experience.
• Respond to customer feedback and resolve complaints in a professional manner.
• Ensure compliance with food safety, liquor licensing, workplace health and safety requirements.
• Oversee reservations, opening and closing procedures and daily operational readiness.
• Review revenue, expenses and restaurant performance and report to senior management.

Skills & Qualifications:

• AQF Diploma or higher qualification in Hospitality Management, Restaurant Management or a closely related field.
• At least three years of relevant experience in restaurant, café or food and beverage management.
• Demonstrated experience managing restaurant operations, employees, rosters, stock and operating budgets.
• Strong knowledge of food safety, responsible service of alcohol and workplace health and safety requirements.
• Excellent communication, leadership, problem-solving and customer service skills.
• Ability to maintain service quality while working in a busy and high-pressure hospitality environment.
• Experience managing functions, private dining services or premium hospitality operations will be highly regarded.
• Availability to work evenings, weekends and public holidays as operationally required.

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