About the company:

Mercure Rockhampton operates a well-established restaurant providing breakfast, dinner and function dining services. The restaurant delivers a range of food and beverage services, with a focus on quality meals, efficient service, guest satisfaction and maintaining high standards of cleanliness, presentation and food safety.

About the role

The Restaurant Manager is responsible for the successful day-to-day operation of the restaurant, ensuring the delivery of exceptional guest experiences while driving strong financial, operational, and service performance. This includes overseeing all aspects of service delivery, staffing, presentation, and compliance to ensure the restaurant consistently meets the Hotel's standards and brand expectations. This role provides hands-on leadership to the restaurant team, leading, motivating, and developing employees to perform at their best. The Restaurant Manager sets clear service expectations, supports training and development, and fosters a positive, professional, and service-focused culture. Working closely with the kitchen, events, and broader hotel teams, the role plays a key part in creating seamless dining experiences, maximising guest satisfaction, and contributing to revenue growth and overall business success.

Key responsibilities

• Lead daily restaurant operations, ensuring service standards are consistently met or exceeded
• Create a welcoming and professional dining experience for all guests
• Manage reservations, seating plans, and service flow to optimise guest satisfaction
• Plan and coordinate special functions, events and group bookings
• Handle guest feedback, complaints, and service recovery professionally and promptly
• Ensure restaurant presentation, cleanliness, and ambience meet hotel standards at all times
• Recruit, train, roster, and supervise restaurant staff
• Lead by example with a hands-on approach during service periods
• Conduct pre-shift briefings and ongoing coaching
• Manage labour costs, staff productivity and rosters within budget.
• Monitor stock levels, food and beverage costs, wastage and financial transactions.
• Plan menus and menue offering in consultation with the Head Chef
• Ensure dining facilities comply with food safety, RSA, WHS and other applicable regulatory requirements.

About you

• Proven experience as a Restaurant Manager or Supervisor in a hotel or high-volume restaurant environment
• Relevant Diploma level qualification
• Strong leadership skills with a hands-on, service-focused approach
• Excellent communication and interpersonal skills
• Sound understanding of restaurant operations, budgeting, and cost control
• Ability to work under pressure and manage competing priorities
• Passion for hospitality, food, wine, and guest service
• Flexibility to work a rotating roster, including weekends and public holidays
• Hold a current RSA certificate or willingness to obtain
• Standing and walking for extended periods
• Carrying trays, plates, glassware, and beverages
•