Restaurant Manager & Trade Waiter — Fine Dining
- Manage restaurant operations, lead and roster front-of-house staff, and oversee budgets, stock, compliance and customer service.
- Deliver premium table service and lead wine and beverage service, including wine selection, cellar management and mentoring junior staff.
- Both roles are full-time and permanent, based in Sydney CBD, with evening, weekend and public holiday shifts.
Restaurant Manager and Trade Waiter / Sommelier – Sydney CBD
Advertised by: Path Employment Services (recruitment agency), on behalf of a large Sydney hospitality group
Salary: $80,000 to $120,000 per annum plus superannuation, depending on role, skills and experience
Employment type: Full-time, permanent
Locations: Sydney CBD- Palazzo Sydney
Path Employment Services is recruiting on behalf of a large, well-established hospitality group operating multiple restaurants and venues across inner Sydney. The group is growing and is seeking experienced hospitality professionals to join its venue teams in two roles: Restaurant Manager and Trade Waiter / Sommelier. Multiple positions may be available across the three locations.
Both roles are full-time, permanent positions. Roster includes evenings, weekends and public holidays, as is standard in the restaurant industry.
Role 1: Restaurant Manager
Salary: $90,000 to $120,000 per annum plus superannuation, depending on skills and experience
About the role
The Restaurant Manager is responsible for the day-to-day operation of a busy venue, leading the front-of-house team and ensuring an exceptional standard of food, beverage and service. The role reports to the group's Operations Manager.
Key responsibilities
- Plan and organise the daily operations of the restaurant, including menus and service, in consultation with the Head Chef
- Plan and coordinate special events and functions
- Recruit, train, roster and supervise front-of-house staff, and manage their performance
- Arrange the purchasing and pricing of goods according to budget, and control stock levels
- Maintain records of stock, financial transactions and takings, and prepare reports for management
- Ensure the venue complies with liquor licensing, food safety, workplace health and safety and other regulatory requirements
- Handle customer feedback and complaints and maintain high customer satisfaction
- Monitor and manage labour costs, cost of goods and venue profitability against budget
Skills and experience required
- A minimum of 2 years' full-time experience as a Restaurant Manager or in a comparable hospitality management role
- A Diploma of Hospitality Management (AQF Diploma) or higher, or at least 3 years' relevant experience in lieu of formal qualifications
- Demonstrated experience leading and rostering a front-of-house team in a high-volume restaurant
- Sound financial literacy, including budgeting, stock control and point-of-sale reporting
- Strong knowledge of NSW liquor licensing and food safety obligations
- A current NSW Responsible Service of Alcohol (RSA) competency card (or ability to obtain one before commencement)
- Excellent communication and customer service skills
- Flexibility to work a rotating roster including evenings, weekends and public holidays
Role 2: Trade Waiter / Sommelier
Salary: $80,000 to $95,000 per annum plus superannuation, depending on skills and experience
About the role
The Trade Waiter / Sommelier delivers a high standard of table service in a premium dining environment and leads the wine and beverage program on the floor. The role works closely with the Restaurant Manager and kitchen team and may supervise junior waitstaff during service.
Key responsibilities
- Greet and seat guests, present menus and wine lists, and provide detailed advice on dishes, wines and food-and-wine pairings
- Take food and beverage orders and relay them accurately to kitchen and bar
- Serve food and beverages to tables, including decanting, pouring and presenting wine and premium spirits using correct trade techniques
- Curate and maintain the wine list in consultation with management, including sourcing, tasting and selecting wines
- Manage the cellar: receive, store, rotate and record wine stock, and conduct regular stocktakes
- Train and mentor junior waitstaff in service standards and wine knowledge
- Set up and clear tables and service areas, and ensure the dining room is presented to standard
- Prepare bills, process payments and reconcile the till at the end of service
- Comply with responsible service of alcohol, food safety and workplace health and safety requirements
Skills and experience required
- A minimum of 2 years' full-time experience as a Waiter, Trade Waiter or Sommelier in a fine-dining or premium restaurant
- Certificate III in Hospitality or equivalent, or at least 3 years' relevant experience in lieu of formal qualifications
- A recognised wine qualification (for example WSET Level 2 or above, or Court of Master Sommeliers Introductory) is highly regarded
- Advanced knowledge of Australian and international wine regions, grape varieties and vintages
- Demonstrated silver service / fine-dining table service skills
- A current NSW Responsible Service of Alcohol (RSA) competency card (or ability to obtain one before commencement)
- Excellent communication and interpersonal skills and a polished, professional presentation
- Flexibility to work a rotating roster including evenings, weekends and public holidays
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