Employer: Elements Group (Elements Bar & Grill venues across Sydney). Locations: Pyrmont, Darlinghurst, Woolloomooloo, Walsh Bay, Haberfield (travel between venues required). Employment type: Full-time, permanent. Hours: 38 hrs/week. Salary: $75-80 super About Our Client Elements Group operates award-winning steak, seafood and brasserie venues across Sydney, delivering premium dining at scale with consistent standards of service, food safety and guest experience. The role (multi-venue leadership) You will organise, control and continuously improve the day-to-day operations of several Elements Group venues, ensuring sales growth, cost control, guest satisfaction and people development. Core responsibilities reflect the ANZSCO task profile for Hospitality/Retail/Service Managers and are tailored to restaurant operations: Plan and organise daily service, functions and promotions; set product mix, stock levels and service standards per venue brand and seasonality. Promote and sell group dining, events and brand campaigns; partner with marketing to build covers and spend per head. Ensure compliance with liquor, food safety, WHS and other regulations; maintain training records, incident and allergen logs. Develop and review policies, programs and SOPs for customer experience, complaints handling, cash/POS variance, and service recovery. Organise procurement and maintenance of FOH/BOH equipment; coordinate repairs, deliveries and venue readiness. Select, train, roster and supervise staff across FOH/Bar/BOH; manage labour to sales targets, breaks/penalties compliance and performance reviews. Ensure OH&S compliance practices in all venues; lead toolbox talks and rectify hazards identified in audits. Track venue KPIs (labour %, COGS variance, docket times, reviews/NPS) and execute corrective actions with Venue Managers and Head Chefs. Requirements 3 years’ recent restaurant or hospitality multi-site management experience (or Diploma/Advanced Diploma in Hospitality Management); ANZSCO indicative skill level allows AQF Diploma or 3 years’ relevant experience as a substitute. Proven command of premium casual / steakhouse / seafood service standards and high-volume operations. Demonstrated results in labour control, COGS, inventory, and guest experience metrics. Strong people leadership : hiring, training, coaching; building culture across diverse teams. Sound knowledge of liquor & food safety obligations; RSA essential. Excellent communication; competent with POS/WFM/roster systems. Valid Australian work rights; ability to work nights/weekends/public holidays as rostered. Benefits Competitive salary super; performance-linked reviews. Career growth across a multi-venue group with structured training. Staff dining benefits and supportive, values-driven culture.
