Restaurant Manager – Hatted Level, 40 Seats, 4 Days, Up to $130K+S, SponsorshipPlaced Recruitment Hospitality Jobs – Melbourne VIC$100,000 - $130,000 a yearFull time8d ago , from Placed Recruitment Hospitality JobsRestaurant Manager opportunity at a stunning, genuine destination restaurantFull ownership of floor culture, service standards, and team developmentRegional lifestyle within commuting distance of SydneyAbout the VenueThis is a stunning, brand new luxury venue, years in the making and backed by a significant investment from a well‐known private identity.
The premium accommodation opens alongside a fine dining restaurant with ambitions of earning two hats.The design is refined without feeling pretentious, blending marble, brass, timber and beautiful tableware that pairs old‐world elegance with handcrafted ceramics.
The vision draws inspiration from venues such as La Doyenne, Arpège and Blue Hill at Stone Barns.
Not as replicas, but as benchmarks for the standard and philosophy behind the experience.
The aim is to create something truly distinctive that couldn't simply be recreated in the CBD.The restaurant seats around 40 for a multicourse degustation format, with a separate bar offering, breakfast for hotel guests, room service, and future events and weddings.
The kitchen is brand new with live fire cooking, and there is a kitchen garden on site.
The food is produce‐first, built on traditional technique, whole fish, seasonal vegetables, and country‐driven refinement.The restaurant trades seven days a week across two distinct formats.
From Thursday to Sunday, it is open to the public,



offering a seven‐course tasting menu priced at around $250 to $270 per person.
From Sunday night through Wednesday, it caters exclusively to hotel guests with a refined, daily changing three‐course menu.The cellar, already home to nearly $300,000 worth of wine, is intended to become one of the venue's signature features.The RoleThis is the senior floor leadership role for the restaurant.
As Restaurant Manager, you will work directly alongside the Executive Chef, not in a distant reporting relationship, but as a genuine partner, taking full ownership of the floor from opening.That means building the front of house team, establishing service standards, developing training systems, and maintaining the culture through the intensity of launch and beyond.
Across a seven‐day operation spanning breakfast, tasting menu service, and hotel guest dining, the structure will extend beyond a single manager and assistant.
You will lead it and shape it as the business finds its rhythm.Your responsibilities will include:Full ownership of service delivery, floor culture, and guest experience across a 40‐seat fine dining roomRecruitment, training, and development of the front of house teamBeverage programme support,



including wine service across a significant cellar and a cocktail offering rooted in local produceCollaboration with the executive chef on pacing, plating, and the integration of floor and kitchenManagement of reservations, guest communications, and private diningRostering, labour management, and operational reportingSetting and holding the standard daily, not just at openingWho This Person IsSomeone who understands what makes a room work.
What makes service engaging, warm, unpretentious, and genuinely excellent.
Not someone who learned service from a manual, but someone who has lived it and can feel the difference between a floor that hums and one that merely functions.You have led teams in high expectation environments.
You have trained people properly, held the line when it would have been easier to let it slide, and built culture that lasted beyond your tenure.
You earn respect from the kitchen because you care as much as they do about what lands on the table and how it is received.
You are not precious, but you are accurate.
You can read a room, adjust a sequence, rescue a wobble, and make a guest feel looked after without ever being overbearing.You must drive.
There is no public transport to this location, and that is non negotiable.
Beyond that, you want to be part of building something, not looking for a stepping stone.
Passion for produce, for hospitality done properly, and for a team that cares all matter here.Benefits and Why You Will ThriveSalary from $100,000 to $130,000 plus superannuation, negotiable for the right person4 DaysSponsorship available under 482 and 491 visa pathways.
This is the first postcode outside Sydney with regional visa access
#J-*****-Ljbffr

📌 Restaurant Manager – Hatted Level, 40 Seats, 4 Days, Up To $130K+S, Sponsorship (Melbourne)
🏢 Placed Recruitment Hospitality Jobs
📍 Melbourne