Restaurant Manager

Company Description The Apollo Restaurant Group is a leading hospitality group with renowned venues in both Sydney and Brisbane. Its portfolio includes The Apollo, Cho Cho San, Greca, Yoko, and Olympus, each offering a distinct dining experience and strong local following. The group is known for high-quality food, attentive service, and vibrant, contemporary restaurant environments. Team members join a growing organization with opportunities to work across multiple venues and develop a long-term career in hospitality.
Role Description The Restaurant Manager is a full-time, on-site role based in Surry Hills, NSW. This role oversees day-to-day restaurant operations, including managing service standards, coordinating reservations and seating, and ensuring a smooth guest experience from arrival to departure. The Restaurant Manager leads and schedules front-of-house teams, conducts pre-service briefings, and supports staff training and performance. Responsibilities include monitoring food and beverage quality, managing stock levels, overseeing cash handling and daily reconciliations, and maintaining compliance with health, safety, and licensing requirements. The role also contributes to local marketing initiatives, builds strong relationships with guests, and collaborates closely with the kitchen and leadership team to meet revenue and cost targets.
QualificationsDemonstrated experience in restaurant or hospitality management, including overseeing front-of-house operations and teams.Strong leadership skills with the ability to train, coach, and motivate staff in a fast-paced, service-focused environment.Excellent communication and interpersonal skills to engage guests, resolve issues, and collaborate with colleagues and stakeholders.Sound understanding of reservation systems, POS and payment systems, and basic financial processes such as cash handling and daily reporting.Knowledge of food and beverage service standards, hospitality best practices, and current dining trends.Commitment to workplace health and safety, hygiene standards, and compliance with NSW hospitality and licensing regulations.Strong organizational and time-management skills, with the ability to prioritize tasks during busy service periods.Availability to work varied shifts, including evenings, weekends, and public holidays as required by restaurant operations.Experience in premium or high-volume dining environments is highly regarded; exposure to multi-venue hospitality groups is a plus.Formal hospitality, management, or business-related qualifications are beneficial but not essential when supported by relevant experience.