As we prepare to open our doors, we’re looking for an experienced and passionate Restaurant Manager to lead our Food & Beverage operations, build a high-performing service team and help bring this exciting new venue to life.

Nestled within The Lands by Capella precinct in the heart of the CBD in Sydney, Spezia is a 130-seat open-air Italian courtyard restaurant inspired by the rich traditions of Italian hospitality and the forgotten spice routes that once shaped its cuisine. Set within a beautifully restored sandstone courtyard, Spezia will offer an elevated all-day dining experience from morning espresso and leisurely lunches to aperitivo, dinner and late-night cocktails - https://spezia.com.au/

As Restaurant Manager, you’ll be at the heart of delivering exceptional hospitality, outstanding food and wine experiences, and genuinely memorable service. You’ll thrive in a fast-paced, premium dining environment and be energised by the opportunity to lead the opening team of one of Sydney’s most anticipated Italian restaurant launches.

Working closely with the Group Operations team and Head Chef, you’ll play a pivotal role in shaping the venue’s culture, building and developing a high-performing team, and establishing the standards that will define the guest experience from day one.

Key Requirements

• Previous similar experience within a premium restaurant, luxury hotel, members' club or fine dining venue. Experience in Italian or Mediterranean cuisine is highly regarded.
• Previous experience supporting pre-opening restaurants, venue launches or major reopening projects, with the ability to establish operational systems, service standards and a high-performing team from the ground up.
• A passionate, hands-on hospitality leader with a genuine love for exceptional food, wine and service, and a commitment to creating memorable guest experiences.
• Proven ability to recruit, lead, coach and inspire front and back-of-house teams, fostering a positive, collaborative and high-performance culture.
• Strong commercial acumen with experience managing venue performance, P&L, labour costs, wage budgets, stock control, forecasting, reporting and driving profitability while maintaining exceptional guest satisfaction.
• Excellent knowledge of restaurant operations, including reservations, floor management, guest relations, service excellence, licensing compliance, WHS, HACCP and Responsible Service of Alcohol (RSA) requirements.
• A natural leader with exceptional communication and stakeholder management skills, able to work collaboratively with the Executive Chef and wider leadership team to deliver seamless operations.
• Calm, organised and solutions-focused, with the ability to lead confidently through high-volume service while maintaining exceptional attention to detail.
• A proactive and adaptable approach, leading by example and supporting all areas of the business to ensure operational excellence.
• Flexible availability, including evenings, weekends and public holidays.
• Current and valid NSW Responsible Service of Alcohol (RSA) Certificate.