Restaurant Manager

National Liquor News

Sydney

On-site

AUD 75,000 - 95,000

Full time

14 days+

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Job summary

Bouillon L’Entrecôte is seeking a skilled Restaurant Manager to oversee daily operations at its Sydney venue, delivering authentic French cuisine and exceptional service. You will collaborate with chefs on menu planning, manage reservations and events, and ensure stock, costs, and compliance are kept to high standards.

The role requires strong leadership and customer service abilities, budgeting experience, staff rostering, and performance management to maintain profitability and guest

Qualifications

At least 1 year of relevant experience in a similar industry.
Proven experience in managing restaurant operations, financial performance, and staff supervision.
Proven ability to manage budgets, control costs, and meet profitability targets.
Strong leadership, communication, and organisational skills.
High-level customer service capability within a structured hospitality environment.

Responsibilities

Oversee daily operations of the restaurant ensuring high standards of service and food quality.
Collaborate with chefs on menu planning and manage reservations and events.
Select, train, and supervise staff while maintaining compliance with health and safety standards.
Collaborate with the Chefs to plan seasonal menus that showcase authentic French cuisine, ensuring consistency and quality that reflect the essence of Bouillon L'Entrecôte.
Assist in managing reservations, greeting guests upon arrival, and ensuring exceptional, prompt, and efficient service throughout their dining experience.
Plan, organize, and execute special functions, ensuring seamless service for private events, corporate gatherings, and celebrations.
Engage with customers regularly, assess their satisfaction with meals and service, and address feedback promptly to ensure a positive dining experience.
Maintain accurate records of inventory levels, manage stock control, and monitor financial transactions to ensure profitability.
Ensure the dining area reflects Bouillon L’Entrecôte's vibrant, Parisian-inspired atmosphere, adhering to health and safety regulations while maintaining a welcoming and functional environment.
Select, train, and supervise both front-of-house and kitchen staff, ensuring high performance, service quality, and adherence to standards.
Manage the purchasing process, negotiate with suppliers, and oversee pricing to stay within the restaurant’s budget.

Skills

Leadership

Customer service

Inventory management

Health and safety standards

Menu planning

Staff supervision

Stock control

Organisational Skills

Conflict Resolution

multitasking

Education

AQF associate degree

Advanced diploma

Diploma

Job description

Restaurant Manager

Bouillon L’Entrecôte Sydney NSW 2000

Permanent Full time

Base pay Above avg.

$75,000 - $95,000

About Us

Bouillon L’Entrecôte is a vibrant French dining destination located in the heart of Sydney, inspired by the traditional Parisian bouillon concept. Renowned for its signature steak frites with secret sauce, classic French dishes, and carefully curated wine selection, Bouillon delivers an authentic yet contemporary dining experience. With a strong focus on quality ingredients, consistency, and warm hospitality, the restaurant combines timeless French culinary traditions with efficient, high-standard service in a lively, welcoming atmosphere. Bouillon L’Entrecôte is committed to excellence in food preparation, customer satisfaction, and operational efficiency.

Position Overview

Bouillon L’Entrecôte is seeking a skilled Restaurant Manager to oversee daily operations and ensure the delivery of authentic French cuisine and exceptional service. The role includes collaborating with chefs on menu planning, managing reservations and events, controlling inventory and costs, coordinating suppliers, and ensuring compliance with health and safety standards. The ideal candidate will possess strong leadership and customer service skills, along with experience in budgeting, stock control, staff supervision, rostering, and performance management to maintain high operational standards.

Responsibilities

Oversee daily operations of the restaurant ensuring high standards of service and food quality.
Collaborate with chefs on menu planning and manage reservations and events.
Select, train, and supervise staff while maintaining compliance with health and safety standards.

Main Tasks And Responsibilities

Collaborate with the Chefs to plan seasonal menus that showcase authentic French cuisine, ensuring consistency and quality that reflect the essence of Bouillon L'Entrecôte.
Assist in managing reservations, greeting guests upon arrival, and ensuring exceptional, prompt, and efficient service throughout their dining experience.
Plan, organize, and execute special functions, ensuring seamless service for private events, corporate gatherings, and celebrations.
Engage with customers regularly, assess their satisfaction with meals and service, and address feedback promptly to ensure a positive dining experience.
Maintain accurate records of inventory levels, manage stock control, and monitor financial transactions to ensure profitability.
Ensure the dining area reflects Bouillon L'Entrecôte's vibrant, Parisian-inspired atmosphere, adhering to health and safety regulations while maintaining a welcoming and functional environment.
Select, train, and supervise both front-of-house and kitchen staff, ensuring high performance, service quality, and adherence to standards.
Manage the purchasing process, negotiate with suppliers, and oversee pricing to stay within the restaurant’s budget.

Qualifications Required For This Role

AQF associate degree, advanced diploma or diploma OR at least three years of relevant experience may substitute for the formal qualifications.
In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualifications.

Experience And Other Requirements

At least 1 year of relevant experience in a similar industry.
Proven experience in managing restaurant operations, financial performance, and staff supervision.
Proven ability to manage budgets, control costs, and meet profitability targets.
Strong leadership, communication, and organisational skills.
High-level customer service capability within a structured hospitality environment.

Skills