Restaurant Manager - Tedesca Osteria (Farm-to-Table)

Position Type: Full-time

Location: Tedesca Osteria (Farm-to-Table Fine Dining)

Salary: $75,000-$80,000

Reports to: General Manager and working closely with the Head Chef

Tedesca Osteria is a farm-to-table fine dining restaurant defined by warm, exceptional hospitality and a highly curated, international wine list. We are seeking an accomplished Restaurant Manager with strong international experience to lead our front-of-house team, elevate service culture and drive day to day operational excellence.

This role is ideal for a hospitality professional who has been shaped by European dining culture—where pacing, precision, elegance, and genuine hosting are the standard—and who is excited to bring that craft to a destination restaurant with an outstanding international wine list.

Visa / Sponsorship: We are open to sponsoring the right candidate, subject to eligibility and local immigration requirements.

The Role

This is a hands-on leadership role combining refined floor leadership (hosting, service style, coaching) with strong operational management (labour, stock, compliance, systems and performance). You will be a consistent presence on the floor, setting standards and ensuring every service is calm, precise and memorable.

What You’ll Be Responsible For

1)Service Leadership & Culture

• Lead daily service with a polished, European-informed service style: pace, table presence, sequence of service and attention to detail.
• Act as lead host when required: manage reservations, seating flow, table plans, VIP recognition, guest notes and special requests.
• Maintain strong guest communication standards (phone/email/in person), ensuring warmth, clarity and professionalism.
• Coach, mentor, and develop FOH team members through consistent feedback and training.
• Run pre-service briefings and ensure standards are maintained across every shift.

2) Overall Restaurant Operations (Daily & Weekly)

• Oversee day-to-day operations across FOH, coordinating closely with BOH to deliver smooth, consistent service.
• Conduct pre-service walk-throughs and service readiness checks (cleanliness, settings, uniforms, bathrooms, stations, music/lighting, menus).
• Manage opening/closing procedures, including cash-up protocols, security checks, end-of-night reporting, and incident documentation.
• Ensure service periods run to plan: briefing, execution, recovery, and debrief with actionable feedback.
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