Restaurant Manager
Ripples Milsons Point — Reopening in weeks
Open a harbourfront restaurant.
Then run it.
Ripples Milsons Point reopens in a matter of weeks, and we are hiring the Restaurant Manager who will lead the floor from the first cover.
You will build the front-of-house team, set the service standard, and own how this venue performs backed by one of Sydney's largest family-run hospitality groups.
This is a rare thing in this market: a venue leadership role where you inherit nothing.
There are no habits to unpick and no culture to repair.
The rhythm of this restaurant will be the one you create, and the team will be the one you hire.
Venue:
Ripples Milsons Point, 1 Olympic Drive on the water beneath the Harbour Bridge
Reports to:
Operations Manager
Team:
Assistant Restaurant Manager, Restaurant Supervisors, FOH team
Employment:
Full-time │ Salaried │ Permanent
THE VENUE AND THE GROUP
Ripples Milsons Point has one of the most recognisable outlooks in Sydney harbour on three sides, the Bridge overhead, the city skyline across the water.
It trades all day, it is loved by locals, and it carries the expectation that comes with a site people have been celebrating at for years.
It is part of SRG Hospitality, a family-founded and still family-run group of harbourside icons and neighbourhood favourites Aqua, Riva, Sails, Akti, The James, The Fenwick, Ventuno, Summer Salt, The Nielsen, HarbourWatch, Noi, the Ripples venues at Chowder Bay, Little Manly, Watsons Bay and Rose Bay, and the food and beverage at The Langham, Sydney.
The group is still opening, which means the leaders we appoint now are the leaders we promote later.
The standard across all of it is simple: nothing is too much trouble.
WHAT YOU WILL OWN
The opening itself recruiting, inducting and training the front-of-house team, and setting the service model before the doors open.
Every service period briefing,



floor presence, execution and debrief, with the guest experience measured across every feedback channel we use.
Commercial performance revenue against budget, front-of-house labour cost within band, covers, average spend and table turn.
Rostering and award compliance under the Hospitality Industry (General) Award ****, with classifications and payroll accuracy held to the line.
Your leadership bench developing the Assistant Restaurant Manager and Supervisors so the venue has depth beyond you.
Compliance that sits with the venue: RSA, food safety, licence conditions and WHS obligations.
A working partnership with the Head Chef so front and back of house operate to one standard.
WHAT YOU WILL BRING
Venue management or senior supervisory experience in a premium, high-volume restaurant.
Genuine command of the numbers labour cost, rostering to trade, and the levers that move revenue at venue level.
Working knowledge of RIA interpretation and wage compliance for shift-based teams.
Confidence with SevenRooms or an equivalent reservations and guest management platform.
The judgement to handle service recovery in the moment, and the discipline to address performance issues early.
RSA (NSW) and Food Safety Supervisor certification, current at commencement.
Full working rights in Australia.
WHY THIS ONE IS WORTH YOUR NEXT FIVE YEARS
You lead an opening.
Very few operators get to do it, and it is the line on a CV that opens the next three doors.




More than twenty venues and a live opening pipeline the path from Restaurant Manager to Operations Manager and Venue General Manager is walked internally here.
Direct access to the Operations Manager and the wider leadership group.
Decisions are made quickly and you are in the room for them.
Dining discounts across every SRG venue.
Ongoing training and development, discounted WSET courses, the annual staff party and the SRG managers' conference.
A venue people want to work in, which makes hiring your team a materially easier job.
GOOD TO KNOW
We would rather be straight with you than have you find out in week three.
The pre opening period is intense.
Recruitment, training, supplier set-up and service trials will run concurrently, and the first six weeks of trade will ask a lot of you.
This is a floor led role.
You will be present across evenings, weekends and public holidays, because that is when the restaurant is at its busiest.
You will be building some systems as you go rather than inheriting them, and we will back you to do it.
The role is venue-based.
Group operations and multi-site responsibility sit above it, and that is the next step rather than this one.
HOW WE WORK
Heart — care, connection, presence, empathy.
Ownership — integrity, accountability, doing the right thing.
Craft — detail, preparation, pride.
Together — alignment, teamwork, one SRG.
We hire leaders who read the moment and adapt to it, who take responsibility when things go wrong, who believe the small things are the big things, and who operate as one group across every venue.
TO APPLY
Submit through this portal with your resume.
Applications are reviewed as they arrive and we will move quickly the doors open shortly.
SRG Hospitality is an equal prospect employer.
Applicants must have full working rights in Australia.

📌 Restaurant Manager (Sydney)
🏢 SRG Hospitality
📍 Sydney