Restaurant Manager

Global Vision Recruitment; Sydney; On-site; AUD 145,000 - 155,000; Full time

Job summary

Global Vision Recruitment on behalf of Sherpmark Pty Ltd T/A Lakemba Bistro (The Lakemba Club) seeks an experienced Restaurant Manager to oversee daily operations at 26 Quigg Street, Lakemba NSW 2195. The role involves coordinating food and service delivery, managing staff and stock, and maintaining high standards of food quality, service and guest experience.

You will lead front-of-house and kitchen teams, plan menus with chefs, monitor costs, and ensure food safety and WHS compliance.

Qualifications

• A Diploma in Hospitality Management or an equivalent qualification in Restaurant Management or related field.
• Minimum 1 year of relevant experience managing or supervising restaurant, bistro or similar food service operations.
• Strong leadership and team management abilities.
• Knowledge of restaurant operations, food service standards and customer service.

Responsibilities

• Plan menus and coordinate with chefs on menu selections, weekly specials, portion standards and food presentation to meet customer preferences and business objectives.
• Organise restaurant functions, special dining promotions and seasonal offerings, ensuring appropriate staffing, food preparation and service arrangements.
• Manage purchasing and supplier arrangements for food, beverages and restaurant supplies, monitoring costs and ensuring stock availability within budget.
• Monitor inventory, conduct stock checks and maintain accurate records of stock usage, purchases, sales and other financial transactions.
• Review restaurant revenue, food costs and operating expenses, assist with budgeting and implement measures to improve operational efficiency and profitability.
• Recruit, train, supervise and roster kitchen and front-of-house staff, ensuring duties are allocated effectively and service requirements are met.
• Oversee dining room operations, coordinating communication between kitchen and service staff to ensure meals are delivered accurately and promptly.
• Monitor customer satisfaction, respond to feedback and complaints, and implement improvements to food quality, service delivery and the overall dining experience.
• Ensure dining areas, kitchen facilities and service equipment are clean, properly maintained and presented in accordance with food safety, hygiene and workplace health and safety requirements.
• Manage reservations, welcome guests and assist with customer enquiries or order-taking when required during busy service periods.
• Ensure restaurant operations comply with relevant food safety, workplace health and safety and other applicable regulatory requirements.

Skills

Staff supervision

Menu coordination

Stock control

Customer service

Leadership

Cost-control

Communication

Problem-solving

Education

Diploma of Hospitality Management

Job description

Global Vision Recruitment on behalf of Sherpmark Pty Ltd T/A Lakemba Bistro (The Lakemba Club)

Date Posted: October 09, 2026
Position: Restaurant Manager
Salary: $145,000 to $155,000 per annum plus 12% superannuation
Employment Type: Full-Time
Hours: 38 hours per week
Location: 26 Quigg Street, Lakemba NSW 2195
Experience Required: Minimum 1 year of relevant experience

About the Business

Sherpmark Pty Ltd T/A Lakemba Bistro (The Lakemba Club) operates a welcoming bistro in Lakemba, New South Wales, serving a range of classic pub favourites, including chicken schnitzels, fish and chips, burgers and chef-prepared weekly specials. The bistro also features regular promotions such as Curry Thursday and Sunday Roast, providing a relaxed dining experience for club members and visitors.

We are seeking an experienced and organised Restaurant Manager to oversee daily restaurant operations, coordinate food and service delivery, manage staff and stock, and maintain high standards of food quality, customer service and operational efficiency.

Key Responsibilities

• Plan menus and coordinate with chefs on menu selections, weekly specials, portion standards and food presentation to meet customer preferences and business objectives.
• Organise restaurant functions, special dining promotions and seasonal offerings, ensuring appropriate staffing, food preparation and service arrangements.
• Manage purchasing and supplier arrangements for food, beverages and restaurant supplies, monitoring costs and ensuring stock availability within budget.
• Monitor inventory, conduct stock checks and maintain accurate records of stock usage, purchases, sales and other financial transactions.
• Review restaurant revenue, food costs and operating expenses, assist with budgeting and implement measures to improve operational efficiency and profitability.
• Recruit, train, supervise and roster kitchen and front-of-house staff, ensuring duties are allocated effectively and service requirements are met.
• Oversee dining room operations, coordinating communication between kitchen and service staff to ensure meals are delivered accurately and promptly.
• Monitor customer satisfaction, respond to feedback and complaints, and implement improvements to food quality, service delivery and the overall dining experience.
• Ensure dining areas, kitchen facilities and service equipment are clean, properly maintained and presented in accordance with food safety, hygiene and workplace health and safety requirements.
• Manage reservations, welcome guests and assist with customer enquiries or order-taking when required during busy service periods.
• Ensure restaurant operations comply with relevant food safety, workplace health and safety and other applicable regulatory requirements.

Qualifications

• A diploma of Hospitality Management, or a equivalent qualification in Restaurant Management or a related field

Skills and Requirements

• Minimum 1 year of relevant experience managing or supervising restaurant, bistro or similar food service operations.
• Experience in staff supervision, menu coordination, stock control, purchasing and customer service.
• Strong leadership and team management abilities.
• Good knowledge of restaurant operations, food service standards and customer service.
• Effective stock management, purchasing and cost-control skills.
• Strong organisational, communication and problem-solving abilities.
• Ability to manage competing priorities in a busy dining environment.
• Knowledge of food safety, hygiene and workplace health and safety requirements.