Full job description

Restaurant Manager – Vista'Mare

Full-Time | $90,000–$100,000 + Superannuation

Vista'Mare | Crown Sydney | Pavoni Plus Pty Ltd

Lead one of Sydney's most exciting new Italian waterfront dining destinations.

Located within Crown Sydney's spectacular harbourfront precinct, Vista'Mare is the newest addition to Maestro Hospitality's Italian Dining Hub. Inspired by the vibrant coastal bars of Italy, Vista'Mare offers all-day dining, breakfast, aperitivo, cocktails and exceptional hospitality in one of Sydney's most iconic waterfront locations.

We are seeking an experienced, passionate and commercially minded Restaurant Manager to lead our front-of-house team and deliver exceptional guest experiences while driving operational excellence.

Essential Requirements

• Full Australian working rights
• Minimum 3 years' experience in a Restaurant Manager or senior hospitality leadership role
• Previous experience in premium dining or high-volume hospitality
• Current NSW RSA Certificate
• Strong leadership, coaching and people management skills
• Excellent communication and organisational skills
• Experience with POS and reservation systems
• Immaculate grooming and professional presentation
• Ability to work a flexible roster including evenings, weekends and public holidays
• Ability to successfully complete Crown Sydney's onboarding requirements, including a Police Check

Preferred Requirements

• Experience managing premium Italian or European-style venues
• Knowledge of Italian food, wine and hospitality
• WSET qualification or formal wine studies (desirable)
• Experience with SevenRooms or similar reservation platforms
• Strong financial acumen including labour, wage and cost control
• Italian language skills (advantageous)

Key Responsibilities

• Lead, motivate and develop a high-performing front-of-house team
• Deliver exceptional guest experiences that exceed expectations
• Oversee daily restaurant operations from breakfast through to evening service
• Recruit, onboard, train and mentor team members
• Drive service standards and foster a positive team culture
• Manage rosters, labour costs and productivity
• Work closely with the Executive Chef and senior leadership team
• Monitor stock, ordering and operational costs
• Ensure compliance with food safety, RSA, WHS and Crown Sydney procedures
• Resolve guest feedback professionally and proactively
• Contribute to business growth through strong leadership and operational excellence
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