Restaurant manager

RAH DINING; Melbourne; On-site; AUD 90,000 - 120,000; Full time

Job summary

RAH DINING is launching a new concept on Chapel Street, Windsor, recruiting an operational and hospitality leader to define culture and standards from day one. You will own the front-of-house experience, build a small high-performing FOH team, and partner with the founders and Head Chef to deliver exceptional guest experiences.

You will manage rosters, wage control, stock, and day-to-day venue administration while maintaining high standards of presentation, service, and compliance.

Qualifications

• Minimum 3–4 years' experience as a Venue Manager, Restaurant Manager, Assistant Venue Manager, or senior FOH leader in a high-calibre restaurant.
• Strong understanding of modern restaurant service and genuine attention to detail.
• A natural hospitality mindset — you notice what guests need before they ask.
• Confident leadership skills and the ability to build a positive, accountable team culture.

Responsibilities

• Lead all front-of-house operations across Wed–Sun service.
• Work closely with the founders and Head Chef to establish and maintain RAH's service philosophy.
• Build, train, mentor, and lead a small, high-performing FOH team.
• Own service standards, guest experience, reservations, and floor operations.
• Develop strong relationships with regular guests and become a familiar face of the restaurant.
• Manage rosters, wage control, ordering, stock, and day-to-day venue administration.
• Maintain high standards of presentation, service, cleanliness, and compliance.
• Oversee beverage service and develop a considered wine, cocktail, and non-alcoholic offering.
• Handle service issues calmly and professionally, with a strong focus on guest recovery.
• Help create and maintain systems that allow a small team to deliver consistently exceptional service.

Skills

Leadership

Hospitality mindset

Communication

Organisational skills

Wine knowledge

POS experience

Tools

POS systems

Job description

You will be the operational and hospitality leader of RAH, working directly alongside the founders and Head Chef to establish the culture, standards, and rhythm of the venue from day one. You will take ownership of the front-of-house experience and help create a restaurant where exceptional hospitality feels natural rather than rehearsed.

Key responsibilities

• Lead all front-of-house operations across Wed–Sun service
• Work closely with the founders and Head Chef to establish and maintain RAH's service philosophy
• Build, train, mentor, and lead a small, high-performing FOH team
• Own service standards, guest experience, reservations, and floor operations
• Develop strong relationships with regular guests and become a familiar face of the restaurant
• Manage rosters, wage control, ordering, stock, and day-to-day venue administration
• Maintain high standards of presentation, service, cleanliness, and compliance
• Oversee beverage service and work with the team to develop a considered wine, cocktail, and non-alcoholic offering
• Handle service issues calmly and professionally, with a strong focus on guest recovery
• Help create and maintain systems that allow a small team to deliver consistently exceptional service

About you

• Minimum 3–4 years' experience as a Venue Manager, Restaurant Manager, Assistant Venue Manager, or senior FOH leader in a high-calibre restaurant
• Strong understanding of modern restaurant service and genuine attention to detail
• A natural hospitality mindset — you notice what guests need before they ask
• Confident leadership skills and the ability to build a positive, accountable team culture
• Strong knowledge of wine and beverages, with a willingness to keep learning
• Excellent communication and organisational skills
• Comfortable working closely with owners and taking genuine responsibility for the venue
• Commercial awareness, including labour, COGS, reservations, and operational costs

About us

RAH is a new concept launching October 2026 on Chapel Street, Windsor — an eight-course Silk Route degustation kitchen drawing from Persian, Mughal, Levantine, and Central Asian cuisine. Technique-forward. Coal and ember-driven. A restaurant built around serious food, thoughtful hospitality, and a guest experience that feels completely its own.