Restaurant Manager

Vineria Luisa; Sydney; On-site; AUD 85,000 - 95,000; Full time

Benefits offered by this job

Staff discounts

EAP program

Leadership development

Career progression

Job summary

Vineria Luisa in Enmore, NSW, is seeking an experienced Restaurant Manager to lead front‑of‑house operations, ensure premium guest experiences, and drive profitability. The role requires strong leadership, staff development, and proven ability to manage labour costs in a fast‑paced premium hospitality setting.

You will work closely with management to maintain high service standards, execute promotional activities, and support growth strategies while upholding company policies and regulatory

Qualifications

• Full Australian working rights
• Current NSW RSA Certificate
• 1–3 years' experience in a Restaurant Manager or similar hospitality role
• Experience managing teams in premium dining or wine bar environments
• Strong leadership, communication and organisational skills
• Experience managing labour costs and rostering

Responsibilities

• Oversee day‑to‑day restaurant operations, including opening and closing
• Lead, train and develop front‑of‑house staff
• Manage staffing, rostering, labour costs and productivity
• Maintain high service standards and guest experience
• Handle customer enquiries, complaints and feedback professionally
• Work with kitchen leadership to ensure smooth service delivery
• Monitor revenue, expenses and overall venue profitability
• Ensure compliance with liquor licensing and WHS requirements

Skills

Leadership

Communication

Organisational skills

Education

Diploma in Hospitality

RSA Certificate NSW

Job description

Restaurant Manager

Vineria Luisa – Enmore, NSW

Full-Time Position

Salary: $85,000 - $95,000 per annum plus superannuation

Vineria Luisa is a Chef-Hatted Italian restaurant and wine bar operated by Maestro Hospitality. Located in the heart of Enmore, Vineria Luisa is recognised for its authentic Italian cuisine, extensive wine program, and commitment to exceptional hospitality. We are seeking an experienced Restaurant Manager to lead our front-of-house operations and support the continued growth and success of the venue.

Position Overview

The Restaurant Manager is responsible for the overall day-to-day operation of the venue, ensuring high service standards, operational efficiency, financial performance, team development, and compliance with company policies and regulatory requirements. The successful candidate will work closely with senior management and kitchen leadership to deliver a premium guest experience while maintaining profitability and operational excellence.

Key Responsibilities

• Manage the daily operation of the restaurant, including opening and closing procedures
• Lead, supervise, train and develop front-of-house employees
• Manage staffing levels, rostering, labour costs and productivity
• Monitor service standards and ensure a consistently high-quality guest experience
• Handle customer enquiries, complaints and feedback professionally and effectively
• Assist with recruitment, onboarding and performance management of team members
• Monitor revenue, labour costs, operating expenses and venue profitability
• Ensure compliance with liquor licensing requirements, workplace health and safety obligations, and company policies
• Maintain stock control procedures and oversee ordering requirements in conjunction with venue leadership
• Work collaboratively with the kitchen team to ensure smooth service delivery
• Analyse sales performance and identify opportunities to improve revenue and operational efficiency
• Support the implementation of promotional activities, events and business development initiatives

Essential Requirements

• Full Australian working rights
• Current NSW Responsible Service of Alcohol (RSA) Certificate
• 1-3 years' experience in a Restaurant Manager, Assistant Restaurant Manager, Venue Manager, or similar hospitality management role
• Demonstrated experience managing teams within a restaurant, wine bar, or premium hospitality environment
• Strong leadership, communication and organisational skills
• Experience managing labour costs, rostering, and operational budgets
• Ability to work effectively in a fast-paced hospitality environment
• High level of professionalism and attention to detail
• Diploma of Hospitality Management (or higher qualification); or

Desirable Requirements

• Experience working within premium dining or Chef-Hatted venues
• Knowledge of Italian cuisine and wine
• Experience using hospitality management and reservation systems
• Approved Managers Licence (or willingness to obtain)

Employment Benefits

• Competitive salary package of $85,000 - $95,000 plus superannuation
• Staff discounts across Maestro Hospitality venues
• Employee Assistance Program (EAP)
• Ongoing leadership and professional development opportunities
• Career progression within a growing hospitality group
• Supportive and collaborative team culture

Only applicants with full Australian working rights will be considered.