Fine-Dining Restaurant Manager & Team Leader

Oki Golf; Newcastle (WA); On-site; USD 74,000 - 97,000; Full time

Benefits offered by this job

Golf benefits for free play

50% discount on shift meals

25% discount for you and up to four to

Flexible work environment

401K with company match

Paid sick time

Team Member Referral Program

Job summary

Oki Golf is seeking a Restaurant Manager at the Golf Club at Newcastle to oversee all aspects of dining operations. You will train and manage year-round and seasonal staff, ensure exceptional service, and maximize revenues through effective reservations and menu strategy.

The role requires proactive leadership, budget oversight, and a strong focus on guest satisfaction. Competitive hourly pay with annual bonus and comprehensive benefits accompany a full-time on-site position.

Qualifications

• High-end restaurant management experience required.
• Strong leadership and coaching abilities.
• Budget management and P&L accountability are essential.
• Proven inventory control and purchasing knowledge.
• Ability to multi-task under pressure while delivering quality service.
• Food safety and sanitation knowledge required.

Responsibilities

• Represent and promote Oki Golf as market leader.
• Develop innovative ideas to deliver exceptional quality and profitability.
• Monitor guest feedback and use surveys for training and menu updates.
• Maintain restaurant assets and ensure service standards.
• Manage staffing, training, and development for year-round and seasonal teams.
• Understand revenue opportunities and optimize reservations to maximize space.

Skills

Supervisory leadership

Inventory control

Budget management

P&L accountability

Multitasking

Guest service orientation

Team development

Food safety knowledge

Education

High School diploma or equivalent

5+ years in supervision/management at high-end restaurant

Food handler’s permit

Class 12 permit

Job description

Oki Golf is seeking a Restaurant Manager at the Golf Club at Newcastle to oversee all aspects of dining operations. You will train and manage year-round and seasonal staff, ensure exceptional service, and maximize revenues through effective reservations and menu strategy.

The role requires proactive leadership, budget oversight, and a strong focus on guest satisfaction. Competitive hourly pay with annual bonus and comprehensive benefits accompany a full-time on-site position.