Restaurant Manager - Morrison's Oyster Bar & Grill

Inrecruit; Sydney; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

Career growth

Great culture

Accredited training

Job summary

Morrison’s Oyster Bar & Grill in Sydney’s CBD is seeking an experienced Restaurant Manager to oversee daily operations, lead the front-of-house team and uphold consistently high standards of service, hospitality and wine knowledge.

You will recruit and roster staff, manage reservations and seating, monitor costs and KPIs, coordinate with the Head Chef on menus, and ensure responsible service of alcohol, food safety and workplace safety.

Qualifications

• Previous experience managing a restaurant or comparable operation.
• Strong leadership, communication and problem-solving skills.
• Experience with rostering, budgets, stock control and operational reporting.
• Sound knowledge of professional restaurant service, food and wine.
• Current NSW RSA certification.
• Hospitality or management qualifications, or equivalent industry experience.
• Availability for a rotating roster, including evenings, weekends and public holidays.

Responsibilities

• Oversee daily restaurant operations and guest experience.
• Recruit, train, roster and supervise staff.
• Manage reservations, seating and table allocation.
• Maintain service standards and handle guest inquiries and feedback.
• Coordinate with Head Chef on menus, specials and timing.
• Monitor sales, costs and labour; meet financial targets.
• Oversee ordering, stocktake and inventory control.
• Coordinate group bookings and private dining.
• Maintain knowledge of oyster varieties, steak cuts and wines.
• Oversee POS procedures, cash handling and daily reporting.
• Ensure responsible service of alcohol and food safety.
• Monitor venue presentation and maintenance.
• Support promotions to boost repeat visits.

Skills

Leadership

Communication

Problem-solving

Roster management

Budgets

Stock control

Operational reporting

Food & wine knowledge

RSA certification

Education

Hospitality/Management qualification

Tools

POS systems

Job description

Restaurant Manager - Morrison's Oyster Bar & Grill

Located at 225 George Street in Sydney’s CBD, Morrison’s Oyster Bar & Grill serves freshly shucked oysters, premium Australian steaks aged in-house and classic dishes, complemented by a carefully selected wine list. Open seven days for lunch, dinner and drinks, the venue welcomes guests for business lunches, celebrations and private group dining.

We are seeking an experienced Restaurant Manager to oversee daily restaurant operations, lead the front-of-house team and deliver consistently high standards of service. The role suits a confident hospitality professional with strong leadership skills, commercial awareness and a passion for food and wine.

Key duties and responsibilities

• Plan, organise and oversee daily restaurant operations, ensuring efficient service and a welcoming dining environment.
• Recruit, train, roster and supervise restaurant staff, providing ongoing coaching and performance feedback.
• Manage reservations, seating arrangements and table allocation to balance guest requirements and restaurant capacity.
• Maintain service standards and resolve guest enquiries, complaints and feedback professionally.
• Coordinate with the Head Chef and bar team on menus, specials, dietary requirements and service timing.
• Monitor sales, operating expenses and labour costs, and implement measures to meet agreed financial targets.
• Oversee food, beverage and service-supply ordering, stocktakes and inventory control.
• Coordinate group bookings, private dining and functions, including menus, staffing and guest arrangements.
• Maintain team knowledge of oyster varieties, steak cuts, wines and beverage pairings.
• Oversee POS procedures, cash handling, payment reconciliation and daily operational reporting.
• Ensure staff follow responsible service of alcohol, food safety, hygiene and workplace safety procedures.
• Monitor restaurant presentation, cleanliness and equipment condition, arranging maintenance as required.
• Work with management on promotions and initiatives that encourage repeat visits and support restaurant revenue.

About you

• Previous experience managing a restaurant or comparable food and beverage operation.
• Strong leadership, communication and problem-solving skills.
• Experience with rostering, budgets, stock control and operational reporting.
• Sound knowledge of professional restaurant service, food and wine.
• Current NSW RSA certification.
• Relevant hospitality or management qualifications, or equivalent industry experience.
• Availability for a rotating roster, including evenings, weekends and public holidays.

Starting salary $80K to $85K plus super.

Additional information

• Opportunities for career growth and progression
• Fantastic work culture and supportive community
• High standards and accredited training provided