Location: Azima Restaurant, 222 City Walk, Canberra ACT 2601

Employment: Full-Time

Salary : 80,000 to 90,000 plus super

Reports To: Operations Manager / Senior Management

Position Summary

The Restaurant Manager is responsible for the effective day-to-day management and operation of Azima Restaurant, ensuring the restaurant consistently delivers a high standard of food and beverage service, customer experience and operational efficiency.

The Restaurant Manager will coordinate and oversee front‑of‑house operations, supervise restaurant staff, manage service standards, control operational costs and stock, coordinate with kitchen personnel, suppliers and senior management, and ensure the restaurant operates efficiently during all service periods.

The position requires strong leadership, organisational and commercial skills together with the ability to manage a busy and fast‑paced restaurant environment while maintaining high standards of customer service.

Restaurant Operations and Service Management

- Manage and coordinate the day‑to‑day operations of the restaurant to ensure efficient and professional food and beverage service.
- Oversee restaurant opening, service and closing operations and ensure established operational procedures are consistently followed.
- Organise and control restaurant operations during busy service periods to maintain productive workflow and high service standards.
- Monitor the quality and consistency of customer service and take appropriate action where service standards require improvement.
- Maintain a welcoming, professional and customer‑focused restaurant environment.
- Monitor current restaurant, food and beverage service trends and identify opportunities to maintain and improve the restaurant's service offering.
- Implement and maintain workplace procedures designed to support efficient restaurant operations.
- Coordinate restaurant activities between front‑of‑house employees, kitchen personnel and senior management.
- Ensure the restaurant is appropriately prepared and resourced for anticipated customer numbers and service requirements.

Staff Management and Supervision

- Lead, supervise and coordinate front‑of‑house restaurant employees during daily operations and service periods.
- Allocate duties and responsibilities to restaurant employees and monitor the completion and standard of work performed.
- Prepare and coordinate staff rosters having regard to anticipated trading levels, functions, operational requirements and labour costs.
- Monitor employee performance, attendance, presentation and compliance with workplace procedures.
- Motivate restaurant employees to maintain high standards of customer service, teamwork and operational performance.
- Participate in the recruitment, interviewing and selection of new restaurant employees as required.
- Conduct staff briefings before service and communicate operational priorities, bookings, functions, menu changes and customer requirements.
- Address routine workplace and staff performance issues and refer significant matters to senior management where appropriate.
- Ensure employees understand and comply with the restaurant's operational, customer service, workplace safety and responsible service requirements.

Customer Service and Guest Relations





- Oversee the overall customer experience and ensure customers receive professional, attentive and efficient service.
- Engage with customers and respond appropriately to enquiries, requests and special requirements.
- Resolve customer complaints and service concerns promptly and professionally.
- Monitor customer feedback and identify recurring issues or opportunities to improve service delivery.
- Manage significant bookings, customer requests and special service requirements.
- Maintain skilled relationships with regular customers and contribute to customer retention and repeat business.

Food and Beverage Operations

- Work closely with chefs and other kitchen personnel regarding menus, service requirements and customer demand.
- Liaise with chefs regarding menu planning, menu changes, seasonal offerings and the operational practicality of menu items.
- Coordinate front‑of‑house and kitchen operations to ensure efficient communication and timely delivery of food and beverage service.
- Monitor food and beverage service standards, presentation and customer feedback.
- Maintain a strong working knowledge of the restaurant's food and beverage offering to ensure effective service management and communication with customers.
- Ensure applicable responsible service of alcohol requirements and restaurant procedures are observed.

Purchasing, Stock and Supplier Management

- Work with chefs and relevant personnel to coordinate the efficient provisioning and purchasing of restaurant supplies.
- Monitor stock levels and ensure appropriate levels of food, beverage and operational supplies are maintained.
- Coordinate orders with approved suppliers according to operational requirements and anticipated demand.
- Liaise with suppliers and sales representatives regarding products, availability, pricing and delivery requirements.
- Monitor stock usage, wastage and discrepancies and implement appropriate controls.
- Participate in stocktakes and review stock requirements against trading activity.

Financial and Cost Control

- Record and reconcile daily takings and relevant restaurant expenses in accordance with company procedures.
- Monitor restaurant operating costs and identify opportunities to control unnecessary expenditure and wastage.
- Assist in managing restaurant budgets and monitor actual expenditure against established operational budgets.
- Prepare and present relevant sales, staffing and operational reports to senior management.
- Monitor sales performance and assess restaurant profitability and operational results.
- Set and monitor operational and service targets in consultation with senior management.
- Monitor labour utilisation and staffing requirements against trading levels and operational demand.
- Review restaurant performance information and identify areas where operational efficiency or profitability can be improved.

Functions and Reservations

- Plan and coordinate special functions, group bookings and restaurant events.




- Liaise with customers regarding function requirements, numbers, menus, service arrangements and special requests.
- Coordinate with chefs, restaurant staff and management to ensure functions are appropriately staffed, provisioned and delivered.
- Organise restaurant floor arrangements and staffing requirements for functions and significant bookings.
- Monitor the delivery of functions to ensure customer expectations and restaurant service standards are achieved.

Administration and Compliance

- Undertake restaurant administration and maintain appropriate operational records and documentation.
- Prepare staffing, sales and operational reports for senior management as required.
- Maintain records relating to bookings, functions, stock, suppliers and restaurant operations.
- Liaise with customers, employees, suppliers, sales representatives and relevant licensing or regulatory authorities where required.
- Ensure restaurant operations are conducted in accordance with applicable workplace procedures, food safety requirements, responsible service obligations and other regulatory requirements.
- Assist senior management in implementing operational policies and procedures throughout the restaurant.
- Identify operational problems and implement practical solutions within the scope of the Restaurant Manager's authority.

Skills and Attributes

- A diploma with at least 1 year of full time industry management experience
- At least 3 years of experience will substitute for formal qualifications.
- Strong restaurant and food and beverage operational experience.
- Strong leadership and staff supervisory capabilities.
- Sound business and commercial acumen.
- Proven ability to monitor and control restaurant operating costs.
- Strong organisational and time‑management skills.
- Ability to manage multiple operational responsibilities simultaneously.
- Ability to perform effectively in a fast‑paced food and beverage environment and maintain service standards under pressure.
- Solid customer service and complaint‑resolution skills.
- Ability to implement and maintain workplace procedures.
- Robust communication and interpersonal skills when dealing with employees, customers, chefs, suppliers and management.
- Ability to analyse restaurant performance, staffing, sales and operational requirements.
- Initiative and motivation to contribute to the ongoing commercial and operational success of the restaurant.
- A strong understanding of food and beverage service and restaurant operations.
- Current Responsible Service of Alcohol certification where required for the performance of the position.

About Company

About Azima Restaurant

Azima Restaurant is a full‑service Lebanese restaurant located at 222 City Walk in Canberra City, ACT. The restaurant offers authentic Lebanese and Middle Eastern cuisine in a contemporary dining environment, catering for lunch and dinner, group bookings and special functions.

Operating seven days per week, Azima requires the ongoing coordination of front‑of‑house staff, kitchen operations, customer service, bookings, stock and suppliers. The Restaurant Manager plays an important role in overseeing these daily operations and maintaining consistent service and operational standard

This job is posted from Workinitiatives platform.

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📌 Restaurant Manager (Canberra)
🏢 Avisa
📍 Canberra