Lead the front-of-house experience at one of Mornington’s most distinctive dining destinations.

Mr Vincenzo’s is entering an exciting new phase. With a growing reputation for thoughtful food, considered wine and genuinely warm hospitality, we are seeking an accomplished Restaurant Manager to lead our front-of-house team and help shape the venue’s next chapter.

This is a senior, hands-on leadership position for someone who understands that exceptional hospitality is found in the details: the welcome at the door, the rhythm of the floor, an assured wine recommendation, a well-led and attentive team and the ability to make every guest feel recognised.

ABOUT MR VINCENZO'S

Located just off Main Street and overlooking Mornington Park and the bay, Mr Vincenzo's is a restaurant and wine bar grounded in Mornington Peninsula produce, seasonal cooking and relaxed sophistication.

Our menu evolves with the seasons, from handmade pasta and house-made focaccia to dishes designed for sharing. Our wine and beverage program is approached with equal care, bringing together thoughtful selections that complement both the food and the character of the venue.

The result is a dining experience that feels polished without being formal: assured, generous and distinctly local.

THE OPPORTUNITY

As Restaurant Manager, you will take ownership of the front-of-house operation and be a visible, confident presence on the floor. Working closely with the Head Chef and owners, you will lead the FOH team, maintain exacting service standards and continue developing an experience that brings guests back regularly and strengthens Mr Vincenzo's standing as a leading Mornington Peninsula restaurant.

Your responsibilities will include:

• Leading restaurant service and taking overall responsibility for the guest experience
• Establishing, documenting and maintaining consistently high service standards
• Recruiting, training, mentoring and retaining an accomplished front-of-house team
• Developing the team's food, wine and service knowledge
• Managing reservations, table allocation and the pace and flow of each service
• Managing rosters and labour deployment with commercial discipline
• Handling guest feedback with professionalism, discretion and sound judgement
• Working closely with the Head Chef to ensure genuine alignment between the kitchen and floor
• Contributing to the continued development of the wine, beverage and overall dining offering
• Overseeing stock control and key front-of-house operating systems
• Maintaining compliance with liquor licensing, workplace safety and food-safety requirements
• Identifying opportunities to improve guest satisfaction, team performance and venue profitability
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