Flo’s Crêperie Noosa is an established French restaurant in the heart of Noosa Junction, bringing an authentic taste of France to one of Australia’s most popular coastal destinations.

Established in 2021, Flo’s has built a strong following among Noosa locals and visitors for its authentic French crêpes and galettes, classic French dishes and warm, welcoming hospitality.

Fully licensed and offering full table service, Flo’s operates seven days a week across breakfast, lunch and dinner. What began with a focus on traditional French crêpes and galettes has continued to evolve, with an expanding bistro offering featuring French classics alongside the dishes Flo’s has become known for.

With a second successful location in Mooloolaba, Flo’s has developed into a recognised French hospitality brand on the Sunshine Coast, while retaining the relaxed, personal atmosphere at the heart of the original Noosa restaurant.

This is an exciting opportunity to take responsibility for an established and busy venue, lead a dedicated team and play an important role in the continued development of Flo’s Noosa.

We are seeking an experienced and professional Restaurant Manager with strong leadership skills, a genuine passion for hospitality and the ability to deliver consistently high standards across all aspects of restaurant operations.

About the Role

This is a hands-on leadership role for an experienced Restaurant Manager who takes pride in building a strong team, maintaining high standards and creating a consistently excellent experience for guests.

You will take responsibility for the day-to-day operation of Flo’s Crêperie Noosa, leading the front-of-house team and working closely with the owners and kitchen team.

We are looking for someone who leads by example, communicates well and brings organisation, accountability and a positive approach to a busy hospitality environment.

Key Responsibilities

• Lead, support and develop the front-of-house team
• Maintain consistently high standards of service across breakfast, lunch and dinner
• Create a positive, professional and supportive team culture
• Manage staff rostering, labour costs and day-to-day operational requirements
• Recruit, train and mentor team members
• Work closely with the kitchen team to ensure smooth and efficient service
• Deliver an excellent guest experience and respond professionally to customer feedback
• Manage bookings and booking enquiries
• Oversee stock, inventory and relevant financial and operational records
• Work with the owners and management team on menu changes, seasonal specials and ongoing improvements
• Maintain high standards of food presentation, cleanliness and restaurant presentation
• Ensure compliance with food safety, licensing, WH&S and workplace requirements
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