Restaurant Manager

Botanical Hotel; Melbourne; On-site; AUD 75,000 - 95,000; Full time

Benefits offered by this job

Be part of a Melbourne venue

Seasonal produce and fine wines

Expert training from experienced team

Career growth opportunities

Work‑life balance emphasis

South Yarra location close to public交通

Iconic venue near Royal BotanicGardens

Job summary

Botanical Hotel in Melbourne is seeking an enthusiastic Restaurant Manager to lead the Brasserie, bar and private dining operations, ensuring guests experience the venue's high standards.

You will work with the Operations Manager and kitchen and front-of-house teams to plan menus, supervise staff, manage costs and maintain safety and service quality while delivering memorable hospitality experiences.

Qualifications

• 1–3 years of relevant experience in restaurant management or a similar hospitality management role.
• Relevant hospitality qualifications, which will be highly regarded, although equivalent practical experience will also be considered.
• Strong leadership skills and the ability to train, supervise and motivate a team.
• Experience coordinating daily restaurant operations, staff rosters and busy service periods.
• A sound understanding of food and beverage operations, stock management, budgeting and cost control.
• Excellent communication, organisational and customer service skills.
• A genuine passion for food, wine and delivering quality hospitality experiences.
• A hands-on approach, with the ability to remain organised and work effectively under pressure.
• Knowledge of food safety, workplace health and safety and liquor licensing requirements.
• Flexibility to work evenings, weekends and public holidays as required.

Responsibilities

• Organising and controlling daily restaurant operations across the Brasserie, bar and private dining areas to ensure efficient dining and hospitality services.
• Planning menus and seasonal offerings in consultation with chefs, taking into account customer preferences, produce availability and operational requirements.
• Planning and coordinating private dining experiences, special functions and events, including staffing, service arrangements and guest requirements.
• Arranging the purchasing and pricing of food, beverages and other goods in accordance with established budgets.
• Maintaining accurate records of stock levels, purchases, financial transactions and daily operational performance.
• Monitoring food and beverage costs, labour expenses, wastage and stock control to support financial and operational targets.
• Selecting, training, supervising and developing restaurant staff, including providing guidance, feedback and ongoing performance support.
• Preparing staff rosters, allocating duties and managing staffing requirements across lunch, dinner and function services.
• Conducting team briefings, coordinating service preparation and directing staff to ensure the smooth delivery of each service.
• Overseeing reservations, dining room arrangements, table allocations and service requirements across the venue’s dining spaces.
• Monitoring the quality and presentation of food and beverages to ensure consistency with Botanical Hotel’s service standards.
• Engaging with guests, assessing customer satisfaction and managing feedback or complaints in a professional manner.
• Ensuring all dining areas are clean, functional and appropriately presented, with facilities maintained in accordance with health and safety requirements.
• Monitoring compliance with food safety, workplace health and safety, liquor licensing and other relevant hospitality regulations.
• Reviewing restaurant procedures, addressing operational issues and identifying opportunities to improve service standards and efficiency.
• Providing regular operational updates to the Operations Manager, including staff performance, service outcomes and cost management.

Skills

Leadership

Staff training

Restaurant operations

Budgeting & cost control

Food & beverage knowledge

Communication

People management

Flexibility

Education

Hospitality qualifications

Equivalent practical experience

Job description

We are looking for an enthusiastic and dedicated Restaurant Manager to join our experienced hospitality team.

This is an exciting opportunity for someone who enjoys being part of a busy, multifaceted venue and is confident taking responsibility for restaurant operations.

Working closely with our Operations Manager, chefs and front-of-house team, you will oversee the smooth running of our Brasserie, bar and private dining services, ensuring our guests continue to enjoy the high standards Botanical Hotel is known for.

We are looking for someone who is self‑motivated, organised and passionate about hospitality, with the ability to lead a team while remaining actively involved in the day‑to‑day running of the venue.

Benefits

• Be part of an exciting, multifaceted Melbourne hospitality venue.
• Work with some of the best seasonal and sustainable produce, wines and craft beers Victoria has to offer.
• Receive expert training and guidance from our experienced team of hospitality professionals.
• Take on genuine responsibility and play an important role in the daily running of our venue.
• Be mentored by a long‑serving, supportive management team.
• Opportunities for professional development and career growth.
• A workplace that values teamwork and work‑life balance.
• Convenient South Yarra location, with public transport within walking distance.
• Work at an iconic venue close to the Royal Botanic Gardens.

Task & responsibilities

• Organising and controlling daily restaurant operations across the Brasserie, bar and private dining areas to ensure efficient dining and hospitality services.
• Planning menus and seasonal offerings in consultation with chefs, taking into account customer preferences, produce availability and operational requirements.
• Planning and coordinating private dining experiences, special functions and events, including staffing, service arrangements and guest requirements.
• Arranging the purchasing and pricing of food, beverages and other goods in accordance with established budgets.
• Maintaining accurate records of stock levels, purchases, financial transactions and daily operational performance.
• Monitoring food and beverage costs, labour expenses, wastage and stock control to support financial and operational targets.
• Selecting, training, supervising and developing restaurant staff, including providing guidance, feedback and ongoing performance support.
• Preparing staff rosters, allocating duties and managing staffing requirements across lunch, dinner and function services.
• Conducting team briefings, coordinating service preparation and directing staff to ensure the smooth delivery of each service.
• Overseeing reservations, dining room arrangements, table allocations and service requirements across the venue’s dining spaces.
• Monitoring the quality and presentation of food and beverages to ensure consistency with Botanical Hotel’s service standards.
• Engaging with guests, assessing customer satisfaction and managing feedback or complaints in a professional manner.
• Ensuring all dining areas are clean, functional and appropriately presented, with facilities maintained in accordance with health and safety requirements.
• Monitoring compliance with food safety, workplace health and safety, liquor licensing and other relevant hospitality regulations.
• Reviewing restaurant procedures, addressing operational issues and identifying opportunities to improve service standards and efficiency.
• Providing regular operational updates to the Operations Manager, including staff performance, service outcomes and cost management.

Qualification & experience

• 1–3 years of relevant experience in restaurant management or a similar hospitality management role.
• Relevant hospitality qualifications, which will be highly regarded, although equivalent practical experience will also be considered.
• Strong leadership skills and the ability to train, supervise and motivate a team.
• Experience coordinating daily restaurant operations, staff rosters and busy service periods.
• A sound understanding of food and beverage operations, stock management, budgeting and cost control.
• Excellent communication, organisational and customer service skills.
• A genuine passion for food, wine and delivering quality hospitality experiences.
• A hands‑on approach, with the ability to remain organised and work effectively under pressure.
• Knowledge of food safety, workplace health and safety and liquor licensing requirements.
• Flexibility to work evenings, weekends and public holidays as required.

About Company

Botanical Hotel is a modern Australian Bar & Grill and a South Yarra institution, located opposite the Royal Botanic Gardens.
We are a diverse hospitality venue with an engaging local community, offering multiple spaces including our Brasserie, Main Bar, private dining rooms and wine store.
We have built an outstanding reputation for serving seasonal and sustainable produce in a warm and welcoming environment. Our award‑winning wine list features both local and international wines, complemented by a wide selection of craft beers and spirits.
At Botanical Hotel, we take pride in bringing together passionate hospitality professionals who share our commitment to quality food, wine and service. We believe great hospitality comes from teamwork, attention to detail and creating memorable experiences for our guests.

Work Type: Full time

Salary: $75000-95000

Job Publish: 09-11-2026

Job Expire: 09-12-2026