About the role

Lead and manage the day-to-day restaurant and bar operation, working hands-on and confident leading from the floor. Take genuine ownership of the venue during service, communicating clearly and dealing with problems early while maintaining high standards without creating unnecessary tension.

Key responsibilities

• Lead and manage the day-to-day restaurant and bar operation
• Train, support and hold the front-of-house team accountable
• Maintain strong service, food, beverage and presentation standards
• Manage rosters, staffing levels and labour costs
• Coordinate busy dinner, cocktail and late-night services
• Oversee bookings, functions and private events
• Manage stock, ordering, wastage and supplier relationships
• Work closely with the owners, kitchen and bar teams
• Handle customer feedback and resolve service issues professionally
• Maintain RSA, licensing, workplace safety and venue compliance

About you

• Previous restaurant or venue management experience
• Strong understanding of food, wine, cocktails and table service
• Experience managing staff, rosters and busy services
• Current NSW RSA
• Excellent communication and customer-service skills
• Strong organisation, leadership and problem-solving ability
• Availability across evenings and weekends
• Australian working rights
• Experience in a restaurant, cocktail bar or late-night venue
• Knowledge of Square, SevenRooms, Deputy or similar systems
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