La Riviera Dining
170 Phillip Street, Sydney NSW 2000

Full Time Role

Salary Range $77,000 to $80,000 per annum, plus superannuation.

Key Duties and Responsibilities

La Riviera Dining
170 Phillip Street, 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 effective 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.

Continued Below:





Applications open on 21 July 2026 and close on 20 August 2026

Key Responsibilities

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.

Skill & Experience

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.

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📌 Full Time Café or Restaurant Manager (New South Wales)
🏢 Business Nest
📍 New South Wales