Restaurant Manager - NOA

Inrecruit; Sydney; On-site; AUD 79,000 - 85,000; Full time

Benefits offered by this job

Staff discounts

Accredited training provided

Great workplace culture

Job summary

NOA, overlooking North Cronulla Beach, seeks an experienced Restaurant Manager to oversee daily front‑of‑house operations and lead the team toward outstanding guest experiences.

You will manage reservations, rosters, costs, and supplier relationships while coordinating with the Head Chef to ensure seamless service and dietary compliance. A hospitality leadership background and RSA are essential.

Qualifications

• Previous experience as a Restaurant Manager or in a comparable hospitality leadership role.
• Experience delivering attentive service in a quality restaurant environment.
• Strong leadership skills and the ability to train, motivate and support a team.
• Sound knowledge of rostering, stock control, purchasing and cost management.
• Excellent communication, customer-service and problem-solving skills.
• Confidence using POS, reservation and restaurant management systems.
• An interest in food and wine, with strong attention to presentation and service detail.
• Relevant RSA certification and knowledge of food safety and workplace safety practices.
• Availability to work evenings, weekends and public holidays as required.
• A relevant hospitality or management qualification is preferred.

Responsibilities

• Plan, organise and oversee daily restaurant operations, including opening and closing procedures.
• Lead and supervise front-of-house employees, ensuring professional, attentive and efficient service.
• Recruit, induct, train and support staff, providing clear direction and constructive feedback.
• Prepare rosters and allocate duties to meet booking levels and operational requirements while managing labour costs.
• Oversee reservations, seating arrangements and table allocations to maintain a smooth service flow.
• Work closely with the Head Chef and kitchen team to coordinate service, menu availability and dietary requirements.
• Welcome guests, maintain positive customer relationships and resolve concerns promptly and professionally.
• Monitor sales, labour costs and operating expenses, and prepare reports for management.
• Oversee POS transactions, cash handling, payment procedures and daily reconciliations.
• Manage beverage and restaurant supply stock, coordinate purchasing and maintain supplier relationships.
• Contribute to menu reviews, pricing discussions, promotions and initiatives to improve business performance.
• Coordinate group bookings and special dining requests, ensuring requirements are communicated to the team.
• Maintain food safety, hygiene, responsible service of alcohol and workplace health and safety procedures.
• Ensure dining areas, service stations and equipment are clean, well presented and properly maintained.
• Review customer feedback and identify practical improvements to service and operations.

Skills

Leadership

Staff training

Customer service

Communication

Problem solving

Cost management

Rostering

Stock control

Purchasing

Attention to detail

Education

Hospitality or management qualification

Tools

POS systems

Reservation systems

Restaurant management software

Job description

Overlooking North Cronulla Beach, NOA combines seasonal menus, carefully selected wines and warm hospitality in a coastal setting. The venue brings together NOA’s refined dining experience and little noa’s relaxed terrace atmosphere, welcoming guests for everything from casual catch-ups to special occasions.

We are seeking an experienced and motivated Restaurant Manager to oversee daily restaurant operations, lead our front-of-house team and deliver consistently high standards of guest service.

This hands-on position suits someone who enjoys developing a team, managing service and balancing an excellent dining experience with sound business performance.

Key Duties and Responsibilities

• Plan, organise and oversee daily restaurant operations, including opening and closing procedures.
• Lead and supervise front-of-house employees, ensuring professional, attentive and efficient service.
• Recruit, induct, train and support staff, providing clear direction and constructive feedback.
• Prepare rosters and allocate duties to meet booking levels and operational requirements while managing labour costs.
• Oversee reservations, seating arrangements and table allocations to maintain a smooth service flow.
• Work closely with the Head Chef and kitchen team to coordinate service, menu availability and dietary requirements.
• Welcome guests, maintain positive customer relationships and resolve concerns promptly and professionally.
• Monitor sales, labour costs and operating expenses, and prepare reports for management.
• Oversee POS transactions, cash handling, payment procedures and daily reconciliations.
• Manage beverage and restaurant supply stock, coordinate purchasing and maintain supplier relationships.
• Contribute to menu reviews, pricing discussions, promotions and initiatives to improve business performance.
• Coordinate group bookings and special dining requests, ensuring requirements are communicated to the team.
• Maintain food safety, hygiene, responsible service of alcohol and workplace health and safety procedures.
• Ensure dining areas, service stations and equipment are clean, well presented and properly maintained.
• Review customer feedback and identify practical improvements to service and operations.

About You

• Previous experience as a Restaurant Manager or in a comparable hospitality leadership role.
• Experience delivering attentive service in a quality restaurant environment.
• Strong leadership skills and the ability to train, motivate and support a team.
• Sound knowledge of rostering, stock control, purchasing and cost management.
• Excellent communication, customer-service and problem-solving skills.
• Confidence using POS, reservation and restaurant management systems.
• An interest in food and wine, with strong attention to presentation and service detail.
• Relevant RSA certification and knowledge of food safety and workplace safety practices.
• Availability to work evenings, weekends and public holidays as required.
• A relevant hospitality or management qualification is preferred.

Full-time salaried opportunity with a starting salary $79K - $85K plus Superannuation.

Additional Information

• Staff perks and discounts
• High standards and accredited training provided
• Fantastic work culture and supportive community