Restaurant Manager

RGIT Australia; Sydney; On-site; AUD 120,000 - 150,000; Full time

Job summary

Ripples Milsons Point reopens in a matter of weeks and SRG Hospitality is hiring a Restaurant Manager to lead the floor from the first cover. You will build the front-of-house team, set the service standard, and own how this venue performs backed by one of Sydney’s largest family-run groups.

This is a rare venue-leadership role where you inherit nothing; you will create the rhythm, hire your team, and drive guest experience with precision, while reporting to the Operations Manager.

Qualifications

• Experience managing a premium, high-volume restaurant.
• Ability to recruit, induct, and train front-of-house teams.
• Strong focus on service standards and guest experience.

Responsibilities

• Recruit, induct and train the front-of-house team before opening.
• Lead every service period briefing, floor presence and guest experience.
• Manage commercial performance, labour cost, covers, and average spend.
• Rostering and award compliance under the Hospitality Industry (General) Award 2020.
• Develop leadership bench with Assistant Restaurant Manager and Supervisors.
• Ensure RSA, food safety, licence conditions and WHS compliance.
• Collaborate with Head Chef to align front and back-of-house standards.

Skills

Venue management

Labor cost management

Rostering to trade

Guest experience leadership

Service recovery

Education

RSA NSW certification

Food Safety Supervisor certification

Full working rights in Australia

Tools

SevenRooms

Wage compliance knowledge

Job description

Milsons Point, New South Wales 2061, Australia

Full-time Permanent Mid-level Senior

Posted 14 Sep 2026

Description

Ripples Milsons Point — Reopening in weeks

Open a harbourfront restaurant. Then run it.

Ripples Milsons Point reopens in a matter of weeks, and we are hiring the Restaurant Manager who will lead the floor from the first cover. You will build the front-of-house team, set the service standard, and own how this venue performs backed by one of Sydney’s largest family-run hospitality groups.

This is a rare thing in this market: a venue leadership role where you inherit nothing. There are no habits to unpick and no culture to repair. The rhythm of this restaurant will be the one you create, and the team will be the one you hire.

Venue: Ripples Milsons Point, 1 Olympic Drive on the water beneath the Harbour Bridge

Reports to: Operations Manager

Team: Assistant Restaurant Manager, Restaurant Supervisors, FOH team

Employment: Full-time │ Salaried │ Permanent

THE VENUE AND THE GROUP

Ripples Milsons Point has one of the most recognisable outlooks in Sydney harbour on three sides, the Bridge overhead, the city skyline across the water. It trades all day, it is loved by locals, and it carries the expectation that comes with a site people have been celebrating at for years.

It is part of SRG Hospitality, a family-founded and still family-run group of harbourside icons and neighbourhood favourites Aqua, Riva, Sails, Akti, The James, The Fenwick, Ventuno, Summer Salt, The Nielsen, HarbourWatch, Noi, the Ripples venues at Chowder Bay, Little Manly, Watsons Bay and Rose Bay, and the food and beverage at The Langham, Sydney. The group is still opening, which means the leaders we appoint now are the leaders we promote later.

The standard across all of it is simple: nothing is too much trouble.

WHAT YOU WILL OWN

• The opening itself recruiting, inducting and training the front-of-house team, and setting the service model before the doors open.
• Every service period briefing, floor presence, execution and debrief, with the guest experience measured across every feedback channel we use.
• Commercial performance revenue against budget, front-of-house labour cost within band, covers, average spend and table turn.
• Rostering and award compliance under the Hospitality Industry (General) Award 2020, with classifications and payroll accuracy held to the line.
• Your leadership bench developing the Assistant Restaurant Manager and Supervisors so the venue has depth beyond you.
• Compliance that sits with the venue: RSA, food safety, licence conditions and WHS obligations.
• A working partnership with the Head Chef so front and back of house operate to one standard.

WHAT YOU WILL BRING

• Venue management or senior supervisory experience in a premium, high-volume restaurant.
• Genuine command of the numbers labour cost, rostering to trade, and the levers that move revenue at venue level.
• Working knowledge of RIA interpretation and wage compliance for shift-based teams.
• Confidence with SevenRooms or an equivalent reservations and guest management platform.
• The judgement to handle service recovery in the moment, and the discipline to address performance issues early.
• RSA (NSW) and Food Safety Supervisor certification, current at commencement.
• Full working rights in Australia.

WHY THIS ONE IS WORTH YOUR NEXT FIVE YEARS

• You lead an opening. Very few operators get to do it, and it is the line on a CV that opens the next three doors.
• More than twenty venues and a live opening pipeline the path from Restaurant Manager to Operations Manager and Venue General Manager is walked internally here.
• Direct access to the Operations Manager and the wider leadership group. Decisions are made quickly and you are in the room for them.
• Dining discounts across every SRG venue.
• Ongoing training and development, discounted WSET courses, the annual staff party and the SRG managers’ conference.
• A venue people want to work in, which makes hiring your team a materially easier job.

GOOD TO KNOW

We would rather be straight with you than have you find out in week three.

• The pre opening period is intense. Recruitment, training, supplier set-up and service trials will run concurrently, and the first six weeks of trade will ask a lot of you.
• This is a floor led role. You will be present across evenings, weekends and public holidays, because that is when the restaurant is at its busiest.
• You will be building some systems as you go rather than inheriting them, and we will back you to do it.
• The role is venue-based. Group operations and multi-site responsibility sit above it, and that is the next step rather than this one.

HOW WE WORK

• Ownership — integrity, accountability, doing the right thing.
• Together — alignment, teamwork, one SRG.

We hire leaders who read the moment and adapt to it, who take responsibility when things go wrong, who believe the small things are the big things, and who operate as one group across every venue.

SRG Hospitality is an equal opportunity employer. Applicants must have full working rights in Australia.

Company Overview

SRG Hospitality is a premium hospitality group behind some of Sydney’s most iconic dining, event, and lifestyle venues. Built on exceptional food, thoughtful service, and strong leadership, SRG creates hospitality experiences that feel personal, generous, and distinctly human. With a growing portfolio across Sydney and plans to expand from 12 to 17 venues by 2026, SRG Hospitality combines culinary excellence, operational discipline, and creative ambition at scale. From front of house and back of house to head office and leadership, we invest in our people, back our leaders, and build careers alongside the business. SRG Hospitality is where elevated hospitality meets long-term opportunity.