Restaurant Manager - Hunter St Hospitality

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd. 

Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets. Its brands include internationally recognised Rockpool Bar & Grill and The Cut Bar & Grill, critically acclaimed Spice Temple and Saké Restaurant & Bar, as well as Bar Patrón, 24 York, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.

We are searching for our next leader at;

• Rockpool Sydney 

Rockpool Bar & Grill is a unique steakhouse concept, combining an impressive dining room, an open kitchen with its signature wood fire grill, a menu with an uncompromising focus on excellent produce and an extensive wine list showcasing over 2600 wines from Australia and the World. This is entwined with informed and efficient service.

Benefits

• Competitive remuneration & bonus incentives 
• Training, development, and career progression opportunities        
• Supportive leadership and team environment        
• Employee Assistance Program      
• Food, Beverage and private health insurance discounts
• Grow within one of the largest hospitality groups in Australia

Task & responsibilities

• Oversee daily operations to ensure high-quality service, food, and guest satisfaction.
• Manage and lead staff, including hiring, training, scheduling, and performance evaluations.
• Maintain brand standards and ensure a premium dining experience consistent with the restaurant’s reputation.
• Coordinate with chefs and kitchen staff to ensure menu quality, seasonal updates, and inventory management.
• Handle guest relations, resolving complaints and ensuring exceptional customer service.
• Ensure compliance with health, safety, and sanitation regulations.
• Liaise with suppliers and vendors to secure quality products and negotiate favorable terms.

Qualification & experience

• FOH Operations: A minimum of 2 years experience in managing front of house operations.
• Guest Experience Development: Expertise in crafting unique and memorable moments and coaching the team to do the same. 
• Venue Management: Experience with opening and closing procedures, including cashing up and securing the venue.
• Hands-On Leadership: A leader who leads by example, with a focus on guest experience and supporting the team with lunch and dinner service periods
• Staff Mentorship: A passion for developing and mentoring a team