Restaurant Manager

About us:

The Commonwealth Club is an established private members’ club providing premium dining, accommodation, functions and social experiences for its members and guests.

Our Garden Room offers a sophisticated yet relaxed à la carte dining experience, featuring seasonal European and modern Australian cuisine, local produce and a carefully curated selection of Australian wines. The Club also hosts corporate functions, private dinners and special events in its elegant function spaces.

We are seeking an experienced and service-focused Restaurant Manager to manage our restaurant operations and maintain the Club’s high standards of hospitality, presentation and member satisfaction.

Salary Range: $85,000 to $95,000 per annum  

Role: Full time

Main Duties:

·         Manage the day-to-day operations of the restaurant and ensure smooth, efficient service.

·         Coordinate with the Head Chef regarding menus, functions and service requirements.

·         Monitor food and beverage costs, stock levels, purchasing and inventory records.

·         Prepare staff rosters and manage labour costs in line with operational budgets.

·         Recruit, train, supervise and support restaurant and food and beverage staff.

·         Maintain high standards of customer service, presentation and dining experience.

·         Respond to customer feedback and resolve complaints in a professional manner.

·         Ensure compliance with food safety, liquor licensing, workplace health and safety requirements.

·         Oversee reservations, opening and closing procedures and daily operational readiness.

·         Review revenue, expenses and restaurant performance and report to senior management.

Skills & Qualifications:

·         AQF Diploma or higher qualification in Hospitality Management, Restaurant Management or a closely related field.

·         At least three years of relevant experience in restaurant, café or food and beverage management.

·         Demonstrated experience managing restaurant operations, employees, rosters, stock and operating budgets.

·         Strong knowledge of food safety, responsible service of alcohol and workplace health and safety requirements.

·         Excellent communication, leadership, problem-solving and customer service skills.

·         Ability to maintain service quality while working in a busy and high-pressure hospitality environment.

·         Experience managing functions, private dining services or premium hospitality operations will be highly regarded.

·         Availability to work evenings, weekends and public holidays as operationally required.