Restaurant Manager

Room 9 Food & Beverage Bar; Emerald; On-site; AUD 60,000 - 80,000; Full time

Job summary

Room 9 Food & Beverage Bar in Emerald, Queensland, is seeking a hands-on leader to manage daily restaurant operations and ensure service standards are consistently met or exceeded. You will create a welcoming and professional dining experience for all guests and work closely with the Head Chef on menu planning.

The successful candidate will recruit, train, roster and supervise staff, lead by example during service, and monitor labour costs, stock, and regulatory compliance including RSA and WHS.

Responsibilities

• Manage reservations, seating plans, and service flow to optimise customer satisfaction
• Handle guest feedback, complaints, and service recovery professionally and promptly
• Ensure restaurant presentation, cleanliness, and ambience meet restaurant standards at all times
• Recruit, train, roster, and supervise restaurant staff
• Lead by example with a hands-on approach during service periods
• Conduct pre-shift briefings and ongoing coaching
• Manage labour costs, staff productivity and rosters within budget
• Monitor stock levels, food and beverage costs, wastage and financial transactions
• Plan menus and menu offering in consultation with the Head Chef
• Ensure dining facilities comply with food safety, RSA, WHS and other applicable regulatory requirements

Job description

Lead daily restaurant operations, ensuring service standards are consistently met or exceeded. Create a welcoming and professional dining experience for all customers.

Key responsibilities

• Manage reservations, seating plans, and service flow to optimise customer satisfaction
• Handle guest feedback, complaints, and service recovery professionally and promptly
• Ensure restaurant presentation, cleanliness, and ambience meet restaurant standards at all times
• Recruit, train, roster, and supervise restaurant staff
• Lead by example with a hands-on approach during service periods
• Conduct pre-shift briefings and ongoing coaching
• Manage labour costs, staff productivity and rosters within budget
• Monitor stock levels, food and beverage costs, wastage and financial transactions
• Plan menus and menu offering in consultation with the Head Chef
• Ensure dining facilities comply with food safety, RSA, WHS and other applicable regulatory requirements