Job Info

Location: Canberra, ACT

Salary: $80,001 - $100,000

Job Type: Permanent position | Full time position

Job Description

Avisa Position Title: Restaurant Manager Employer: Azima Restaurant Pty Ltd 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. Benefits Task & responsibilities

The Restaurant Manager will be responsible for the following duties: 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 efficient 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 current 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 professional 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. ...

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📌 Restaurant Manager (Canberra)
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📍 Canberra