HIRING - RESTAURANT MANAGERS – NEPTUNE’S GROTTO

Full-Time | Sydney CBD | From $76,000 + Tips - $85,000 + Tips.
(This role includes Restaurant Manager, Venue Manager, Assistant Restaurant Manager or Bar Manager level candidates)
Neptune’s Grotto, a restaurant by chefs Dan Pepperell and Mikey Clift, and sommelier Andy Tyson, is located in the heart of Sydney’s CBD and is seeking a skilled and experienced Restaurant Managers to join the leadership team.
Opened in late 2024, Neptune’s is inspired by the iconic restaurants of Northern Italy — Italian classics are executed with deep respect for tradition and technique, while new energy and creativity are woven throughout the menu, wine list and service style. The restaurant has quickly established itself as one of Sydney’s most exciting dining rooms, awarded Timeout Restaurant of the Year and 16/20 (Two Chef’s Hats) in the Good Food Guide.

REQUIRED SKILLS & EXPERIENCE:

• Minimum 3 years’ experience in a restaurant management or supervisory role in a high-volume, premium restaurant
• Proven leadership skills with the ability to train, motivate and manage a team
• Strong food and beverage knowledge — including wine and cocktail service
• Excellent communication and interpersonal skills
• Proficiency in POS systems, reservations platforms and rostering tools
• Highly organised with excellent time management skills
• Professional, calm under pressure, and solutions-oriented
• Availability to work evenings and weekends
• Passion for hospitality and genuine love of creating exceptional dining experiences

ROLE OVERVIEW:

As Restaurant Manager, you will oversee daily operations and lead a professional and enthusiastic front-of-house team. You will be responsible for maintaining the highest standards of service, guest experience, team development, and operational efficiency. This position is suited to a hands-on, hospitality-driven leader who thrives in a fast-paced, premium dining environment.

KEY RESPONSIBILITIES:

• Lead and manage all aspects of daily restaurant service and operations
• Build and maintain a culture of excellence and professionalism among FOH staff
• Deliver consistently high guest satisfaction through personalised service and team coordination
• Work closely with the kitchen, bar, and wine teams to ensure smooth communication and execution
• Manage staffing needs including recruitment, onboarding, and training
• Oversee rosters, shift management, and operational planning
• Maintain compliance with RSA, WHS and food safety standards
• Monitor budgets, wage costs, inventory and service metrics in collaboration with the broader group team