Restaurant Manager
- Oversee daily dining operations and ensure high-quality service.
- Collaborate with the Executive Chef on menu planning and inventory control.
- Manage staff performance and maintain compliance with health regulations.
ABOUT THE PILLARS
The Pillars is a premium private members' club located in a heritage building at 11 Barrack Street, close to Martin Place in Sydney's central business district. Designed for industry leaders, entrepreneurs, investors and professionals, the club brings together dining and beverage service, private function spaces, meeting and work facilities, wellness amenities and a programme of curated member events within one multi-level city venue.
Dining is central to the member experience. The club's food and beverage offering includes daily breakfast and coffee in The Parlour, premium dining and cocktail service in The Great Room, The Wine Room, and private dining, seated functions and standing receptions across spaces such as The Pavilion, The Boardroom and The Front Terrace. The club also hosts a curated programme of member events, including culinary masterclasses, beverage experiences and themed dining occasions, supported by seasonal menus.
POSITION OVERVIEW
The Pillars is seeking a skilled Restaurant Manager to oversee the day-to-day operation of the club's dining services and ensure that members and their guests receive consistently high-quality food and refined, attentive service across its dining rooms, private dining spaces, functions and member events.
The role includes collaborating with the Executive Chef on menu planning, managing reservations, private dining and functions, controlling inventory and costs, coordinating suppliers, and ensuring compliance with food safety, liquor and work health and safety requirements. The successful candidate will bring strong leadership and customer service skills, together with experience in budgeting, stock control, staff supervision, rostering and performance management.
MAIN TASKS AND RESPONSIBILITIES
The duties of the Restaurant Manager include, but are not limited to, the following:
•Oversee daily dining operations across the club’s food and beverage spaces, including breakfast and coffee service in The Parlour and dining and cocktail service in The Great Room, so that service runs smoothly and to a consistent premium standard.
•Collaborate with the Executive Chef to plan seasonal menus for daily dining, private dining, functions and member events.
•Ensure the club’s dining and function spaces are clean, functional and well presented, in keeping with the character of the heritage venue and in compliance with health regulations.
•Manage dining reservations and private dining bookings in line with the club’s membership and guest procedures, greet members and their guests on arrival, and assist in taking orders during busy service periods.
•Plan, organise and deliver private functions and dining events, including seated dinners, cocktail receptions and private dining in spaces such as The Boardroom, The Pavilion and The Front Terrace.
•Coordinate the food and beverage elements of the club’s curated member events, such as culinary masterclasses, beverage experiences and themed dining occasions, working with the kitchen and events teams.
•Engage regularly with members and guests to assess their satisfaction with meals and service, and respond to feedback promptly to maintain a high-quality member experience.
•Maintain accurate records of inventory levels, oversee stock control and monitor financial transactions to support the financial performance of the club’s dining operations.
•Manage the purchasing process, negotiate with suppliers and oversee the pricing of food and beverages to remain within the approved budget.
•Select, train and supervise front-of-house and kitchen staff, including preparing rosters to cover daily service, functions and events, and manage performance to maintain high service standards.
•Conduct pre-service and pre-event briefings so that staff are informed about menus, reservations, functions and dietary requirements.
•Ensure compliance with responsible service of alcohol, liquor licensing and work health and safety requirements across all dining and function areas.
QUALIFICATIONS REQUIRED FOR THIS ROLE
•AQF Associate Degree, Advanced Diploma or Diploma,
Or
•At least three years of relevant experience, which may substitute for the formal qualifications.
•In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualifications.
EXPERIENCE AND OTHER REQUIREMENTS
•At least one year of relevant experience in a similar role within the hospitality industry.
•Proven experience in managing restaurant or dining operations, financial performance and staff supervision.
•Proven ability to manage budgets, control costs and meet financial targets.
•Strong leadership, communication and organisational skills.
•A high level of customer service capability within a premium hospitality environment.
Salary - AUD $80,000 - $110,000 plus superannuation
Only eligible and short-listed applicants will be considered.
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