Restaurant Manager

Colonial Group; Noosa Shire; On-site; AUD 74,000 - 101,000; Full time

Benefits offered by this job

Superannuation

Competitive salary

Job summary

Colonial Group's Noosa Shire restaurant is seeking a Restaurant Manager to lead a dedicated team and deliver seamless service, ensuring the dining experience meets high standards. You will guide operations, manage budgets, and work closely with the executive chef to refine menus and beverage offerings.

The role requires hands-on leadership during peak hours, strong people skills, and the ability to adapt to mornings, evenings, weekends and holidays.

Qualifications

• Experience leading teams in Food & Beverage environments.
• Proven budgeting, inventory, and staff scheduling experience.
• Strong communication and stakeholder management skills.
• Flexible availability including mornings, evenings, weekends, and holidays.
• Excellent organisational skills and ability to prioritise under pressure.
• RSA or equivalent qualification required for the relevant country/state.

Responsibilities

• Overseeing the restaurant's daily operations, hands-on during peak hours.
• Recruiting, training, and supervising staff to ensure peak performance.
• Manage budgets, rostering, costs, and optimise revenue via pricing and inventory.
• Stay informed about latest trends in F&B and hospitality.
• Collaborate with Head/Executive Chef on menus, wine lists, beverages.

Skills

Leadership

Budgeting

Inventory management

Staff scheduling

Stakeholder management

Flexibility

Organisation

Resilience

RSA certification

Job description

Purpose

As the Restaurant Manager, your role is to lead a dedicated team in effortlessly delivering seamless service. Your experience and guidance ensures the restaurant operates like a well-oiled machine, conjuring up unforgettable dining experiences that linger long after the plates are cleared.

The position offers a competitive salary package of $87,000 plus superannuation.

Primary Responsibilities

• Overseeing the restaurant's daily operations, actively participating during peak hours as a hands-on leader
• Recruiting, training, and supervising restaurant staff to ensure all members are engaged and performing at their best
• Manage budgets, rostering, controlling costs, and optimising revenue through pricing strategies, portion control, and inventory management
• Stay informed about the latest trends in the Food & Beverage, Hospitality, and Food Industries
• Collaborate closely with the Head / Executive Chef in creating menus, wine lists, and beverage offerings

Skills and Experience

• Prior experience leading teams in a Food & Beverage environment
• Proven track record in managing budgets, overseeing inventory, and creating staff schedules
• Effective communicator with adept skills in stakeholder management, both internally and externally
• Flexibility to accommodate a varied work schedule, including mornings, evenings, weekends, and public holidays
• Exceptional organisational skills with a knack for prioritisation and a keen sense of urgency
• Demonstrated ability to maintain composure and effectiveness when faced with high-pressure situations
• Possession of a valid RSA or an equivalent qualification for the specific Country / State / Territory