Restaurant Manager

Global Vision Recruitment on behalf of Meat Maiden Pty Ltd

Date Posted: 01st July 2025
Position: Restaurant Manager
Salary: $77,000 per annum plus 12% superannuation
Hours: 38
Mode: Full-time
Location: Basement, 195 Little Collins Street, Melbourne, VIC, 3000, Australia
Experienced: Minimum 1-2 years of relevant experience

Responsibilities include but are not limited to:
• Planning menus in consultation with chefs, taking into account seasonal availability, customer preferences, and cost-efficiency.
• Planning and organising special functions, including liaising with clients, managing bookings, and coordinating staff and resources to ensure smooth execution.
• Arranging the purchasing and pricing of goods according to budget, ensuring quality standards are met while maintaining cost controls and supplier relationships.
• Maintaining records of stock levels and financial transactions, using inventory systems and POS reports to track usage, wastage, and profitability.
• Ensuring dining facilities comply with health regulations and are clean, functional, and of suitable appearance, through regular inspections and adherence to hygiene standards.
• Conferring with customers to assess their satisfaction with meals and service, and resolving any concerns promptly to maintain a high level of guest satisfaction.
• Selecting, training, and supervising waiting and kitchen staff, providing ongoing coaching, scheduling, and performance management to ensure service excellence.
• May take reservations, greet guests, and assist in taking orders during peak periods, helping to maintain smooth front-of-house operations and a welcoming atmosphere.

Qualification:
• Tertiary qualification in Hospitality Management or a related field is highly desirable.

Skills and Requirements:
• At least 1-2 years of relevant experience in a supervisory or managerial role within the hospitality industry.
• Proven ability to manage restaurant operations including front- and back-of-house coordination.
• Strong leadership and team management skills, with experience in training, rostering, and supervising staff.
• Excellent customer service and conflict resolution skills, with a customer-first mindset.
• Solid knowledge of food safety standards, workplace health and safety, and local health regulations.
• Competence in stock control, supplier management, and basic financial reporting (e.g. cost of goods, profit margins).