Full Time Café or Restaurant Manager

Job Overview

Job Description

La Riviera Dining
Wine & Dine Australia Pty Ltd, trading as Bambini Trust Restaurant
Sydney NSW 2000

Café or Restaurant Manager
Full Time Role
Salary Range $77,000 to $80,000 per annum, plus superannuation.

Key Duties and Responsibilities
1. Operational Management
• Coordinate daily front-of-house operations, including service setup, staff briefings, and shift supervision.
• Ensure smooth collaboration between front-of-house and kitchen teams.
• Maintain service standards consistent with the La Riviera brand.
• Monitor and improve operational procedures to ensure efficient restaurant operations and high levels of customer satisfaction.
2. Staff Leadership and Development
• Coordinate staff recruitment, onboarding and performance management processes.
• Plan and deliver training programs focused on guest service, product knowledge and teamwork.
• Contribute to building a positive and high-performing workplace culture.
• Prepare staff rosters and supervise staff to ensure adequate staffing levels during operating hours.
3. Guest Experience and Customer Service
• Manage reservations, guest interactions and special requests.
• Handle feedback and complaints with professionalism and discretion.
• Participate in the delivery of VIP and high-profile guest experiences.
• Monitor customer feedback and implement service improvements to enhance the overall guest experience.
4. Wine Room and Beverage Coordination
• Work alongside the Sommelier to oversee wine service, pairing and cellar management.
• Coordinate wine and beverage training for staff.
• Manage inventory checks and beverage ordering.
• Monitor beverage stock levels and ensure appropriate inventory control procedures are maintained.
5. Financial and Administrative Support
• Monitor sales performance and implement cost control measures.
• Oversee the use of point-of-sale and booking systems.
• Manage back-office administrative functions, including timesheet collection and supplier invoicing.
• Assist in preparing operational reports and monitoring labour costs to support business profitability.
6. Compliance and Workplace Safety
• Ensure compliance with NSW food safety and liquor licensing laws.
• Conduct risk assessments and implement workplace health and safety initiatives.
• Ensure safe service practices are followed during operations and events.
• Monitor compliance with company policies and relevant legislative requirements.
7. Supplier and Inventory Management
• Manage stock ordering, deliveries and supplier communications.
• Conduct regular stocktakes and identify opportunities to minimise waste.
• Ensure quality control of incoming goods and supplies.
• Maintain appropriate stock levels to support uninterrupted restaurant operations.
8. Events and Marketing Support
• Contribute to the planning and execution of events, such as private dinners and cocktail functions.
• Coordinate the promotion of wine tastings, seasonal menus and customer engagement activities.
• Monitor customer feedback and participate in continuous improvement discussions.
• Work with management to implement promotional initiatives that enhance customer engagement and increase revenue.

Qualifications
• A relevant qualification in Hospitality Management, Restaurant Management, Business Management or a related field (such as an AQF Certificate IV, Diploma or Advanced Diploma in Hospitality Management) is desirable.
• Alternatively, at least three years of relevant full-time industry experience in restaurant or hospitality management may substitute for formal qualifications, where applicable.
• Current Food Safety Supervisor Certificate (or the ability to obtain one).
• Current Responsible Service of Alcohol (RSA) Certificate.
• First Aid Certificate is desirable.

Work Experience
• At least two years of full-time experience in a managerial role, or three years of relevant experience, in a café, restaurant or similar hospitality establishment.
• Demonstrated experience managing the day-to-day operations of a restaurant or café, including front-of-house operations.
• Experience recruiting, supervising, training and managing the performance of staff.
• Experience managing customer service, resolving guest complaints and maintaining high service standards.
• Experience preparing staff rosters, managing inventory, ordering supplies and maintaining stock control.
• Experience monitoring food quality, operational efficiency and compliance with food safety and workplace health and safety requirements.
• Experience monitoring budgets, labour costs, sales performance and implementing cost control measures.
• Experience coordinating private functions, special events or promotional activities is desirable.
• Sound knowledge of Australian hospitality legislation, food safety standards and liquor licensing requirements.

How to apply:
Applications open on 21 July 2026 and close on 20 August 2026
Please send your CV to . Please include the job role title in your email.