Restaurant Manager

Accor; Sydney; On-site; AUD 81,000 - 99,000; Full time

Job summary

Accor Sydney is seeking an experienced Restaurant Manager to lead daily operations of a premium dining outlet, manage a high-performing team, and ensure guest satisfaction while balancing service excellence with commercial outcomes. The role requires strong communication, rosters, cost control, and training across all service levels.

A Diploma in Hospitality or equivalent, RSA, and a background in 5-star hotel settings are essential; must be able to work mornings, evenings, weekends and public

Qualifications

• Diploma in Hospitality or equivalent; 3+ years of relevant experience preferred.
• Strong communication and stakeholder management.
• Ability to balance multiple priorities and perform under pressure.
• Valid RSA certification is required.
• Background in 5-star hotel food & beverage leadership.
• Highly organized with budget and time management skills.
• Able to work mornings, evenings, weekends and public holidays.

Responsibilities

• Greet guests and escort to tables; manage seating and reservations.
• Schedule dining reservations and ensure efficient guest flow.
• Train and monitor Food & Beverage Attendants to meet service standards.
• Record and verify timekeeping for team members.
• Manage daily operations and assist team members as needed.
• Maintain approved service sequences and brand standards at all times.
• Oversee opening/closing procedures and outlet supervision.
• Ensure POS accuracy and cash handling procedures.

Skills

Stakeholder management

Team leadership

Urgency under pressure

Customer focus

Flexible roster

Education

Diploma in Hospitality Management

Tools

RSA certificate

Job description

Purpose

As Restaurant Manager, you are the driving force behind the restaurant's success. Leading from the front to deliver outstanding dining experiences, building a high-performing team, and ensuring seamless operations. You'll balance service excellence with commercial outcomes, creating a vibrant, guest-focused environment that reflects the brand.

Location

Sydney, NSW 2000

Contract Type

Permanent Full Time

Salary

$90,000 plus superannuation

Primary Responsibilities

• Ensure Team Members greet guests and escorts them to tables
• Schedules dining reservations
• Trains and monitors Food and Beverage Attendants and ensures service standards are met
• Ensures accurate recording and verification of Team Member time records
• Manages all Team Members in all aspects of the daily operation of the outlet, providing the necessary assistance where required
• Ensures that approved service sequences and standards are established and maintained at all times
• Ensures that all opening and closing procedures are carried out to an acceptable standard and supervises outlet
• Maintains efficient operating procedures for the outlet's point of sale cashiering computer system, ensuring accuracy and balancing of till and the department cash float
• Maintains a high level of cleanliness and care of all equipment and materials; and ensure security of outlet
• Promptly reports any maintenance work required to the Manager and or maintenance department
• Maintains all outlet stock levels
• Conducts daily briefings
• Completes the Restaurant daily log book
• Develops training plans and conducts on and off the job training sessions for all outlet Team Members
• Attends all scheduled food and beverage and other relevant meetings when required
• Monitors outlets manpower, payroll budget, control costs and maximise profitability
• Take extreme care with personal grooming in order to maintain a consistently high level of professional appearance and monitors service personnel's appearance and grooming
• Punctual, efficient, and courteous at all times with guests and fellow Team Members alike
• Is aware of own work schedule and always provides adequate notice when circumstance prevent one from adhering to that schedule
• Handles all guest complaints immediately, courteously and satisfactorily
• Ensures all guests are greeted & escorted to their allocated tables when possible
• Assists with conducting performance appraisals of subordinates as instructed
• Other duties as may be prescribed from time to time due to operational needs

Skills and Experience

• A strong communicator with well-developed stakeholder management
• Relevant Diploma in Hospitality Management / Hospitality, or 3 years of relevant experience.
• The ability to balance multiple priorities and act with a sense of urgency, whilst remaining calm under pressure
• The possession of a valid RSA
• 5-star hotel background as a Supervisor/Manager in a food service field
• Someone who is exceptionally organised, with the ability to prioritise in order to meet allocated timelines and budgets
• The ability to remain calm when under pressure
• The ability to work a flexible roster including mornings, evenings, weekends and public holidays