About the Role We are seeking an experienced and dynamic Restaurant Manager to lead the day-to-day operations of our premium restaurant located on the Mornington Peninsula. This is a hands-on leadership role within a contemporary, high-volume hospitality venue operating across breakfast, lunch, and dinner service, with two additional function spaces used for events and private dining. The successful candidate will be a proven hospitality leader with a passion for exceptional guest experience, a coaching management style, and the operational capability to drive a high-performing team. This role requires flexibility across rotating rosters including morning, evening, and weekend shifts. Duties and Responsibilities Oversee all day-to-day operations of the restaurant and function spaces Lead, mentor, and coach a diverse front-of-house team to deliver consistent, high-standard service Conduct daily pre-shift briefings, staff training, and evening debriefs Interview, recruit, and onboard staff in alignment with the venue's core values and service standards Manage rosters and control labour costs against business requirements Develop and implement standard operating procedures and floor plans Collaborate with the head chef and kitchen leadership to develop menu knowledge and staff education Handle guest complaints and deliver timely resolutions Conduct staff performance reviews and appraisals Complete daily cash-up, closing procedures, and reporting Maintain accurate guest history records and support repeat guest recognition Identify operational strengths and weaknesses and implement improvements Ensure venue compliance with all safety and emergency response procedures Work across all service periods including AM/PM shifts, weekends, and public holidays Key Qualifications and Skills Demonstrated experience as a Restaurant Manager or senior Assistant Manager in a high-end or hatted/Michelin-recognised venue Sommelier experience or advanced wine knowledge, including awarded wine list experience Minimum 3 years’ experience, relevant qualifications in hospitality and front of house management preferred Proficiency writing and costing wine programmes Experience with Micros POS or equivalent point-of-sale systems Strong understanding of front-of-house operations, roster management, and labour cost control Proven ability to lead and motivate a team across a rotating roster Exceptional written and verbal communication skills Demonstrated capability to multi-task and adapt in a fast-paced environment Personal Attributes Natural leader with a humble, guest-focused approach to hospitality High personal standards with a 'no job is below me' attitude Coaching management style with a focus on team development and talent retention Strong commercial acumen and operational instinct Passion for the industry and appetite for continuous improvement Remuneration $75,000 - $90,000 subject to experience
