About The San Telmo Group

Founded in Melbourne in 2011, The San Telmo Group is an independent hospitality group operating six unique restaurants across Melbourne and Brisbane: San Telmo, Palermo, Asado, Pastuso, Robata and San Telmo Brisbane.

Each of our venues has its own identity, cuisine and style of service, but they share the same focus: exceptional food, genuine hospitality and great people.

We believe exceptional hospitality starts with exceptional people. That’s why we invest heavily in training, development and internal promotion, creating genuine opportunities for our team to build long-term careers in hospitality. One of our current Directors started with us as a Kitchen Hand – that is the kind of growth we create!

Position Available

Assistant Manager, Front of House (FOH)

Permanent Full-Time - $84,800 per annum + Super + Generous Tips + Bonuses

We’re looking for two experienced hospitality leaders to join The San Telmo Group as Assistant Restaurant Managers. Working closely with your Restaurant Manager, you’ll take ownership across venue operations, people management and continuous improvement.

The Benefits

• $84,800 annual salary + super
• Generous tips on top of your salary
• Access to regular performance bonuses and incentives
• Permanent full-time role – stable employment + access to paid leave
• 40% staff discounts across all San Telmo Group venues
• Delicious staff meals on the house, enjoyed side-by-side with a wonderful team
• Structured leadership training and ongoing professional development
• Access to our external Evolve3 leadership development programs
• Regular appraisals and development plan reviews, so you’ll always know how you’re tracking and have a clear pathway for further development
• Genuine opportunities for career progression and internal promotion
• Opportunities to develop your knowledge across food, wine, restaurant operations and people leadership
• Be part of an established hospitality group with six unique venues across Melbourne and Brisbane

Your Day-to-Day Will Include

• Venue Operations – Overseeing the day-to-day operations of the FOH, leading services and ensuring consistently high standards across service, guest experience and venue presentation.
• People Management – Leading the FOH team across recruitment, onboarding, training, rostering, appraisals and ongoing development.
• Continuous Improvement – Working closely with the Restaurant Manager to identify opportunities to improve service, team performance and operational efficiency, and helping turn those improvements into action.
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