Restaurant Manager - Up to 110k+Super !

2000 Sydney Hospoworld JobAdder

Posted today

Job Description

An established Sydney favourite is looking for a Venue/Restaurant Manager who lives and breathes hospitality. This is a busy, much-loved venue with fresh, beautifully presented food, a loyal local following and a reputation built on making people feel genuinely looked after.
You'll bring more than polished service standards. You’ll remember regulars, read the room, spot the small details and give your team the confidence to deliver an exceptional experience even at full pace. You’ll be visible, decisive and warm - the person guests trust and the team looks to when it matters most.
You’ll also have the freedom to take real ownership. The owners are looking for someone who can lead the day-to-day operation, develop their people and protect everything guests already love about the venue.
And there’s an exciting next chapter ahead. This is a day-shift role in the current venue, with a significant expansion planned for 2027 (get your nights back over Summer!)
You’ll join now, get to know the business and help shape a larger venue, a bigger team and a broader leadership role. Salary will be reviewed as the operation and responsibilities develop.
What you’ll take ownership of:

- Leading every service with energy, awareness and genuine care for guests
- Setting the tone on the floor and stepping in before small issues become big ones
- Coaching a team that delivers warm, consistent and confident service
- Building relationships with regulars while making first-time guests feel just as welcome
- Managing rostering, labour, recruitment, training and daily operations
- Keeping across sales, costs, stock and overall venue performance
- Helping prepare the team and operation for the planned 2027 expansion

Who we’d love to meet:

You could be an experienced Venue Manager, a standout Restaurant or Café Manager, or an Assistant General Manager ready to take the lead. What matters most is that you’ve worked in a busy, quality-focused venue and know how to deliver hospitality that makes people want to come back.

You’ll have strong commercial instincts, but your first instinct during service is always to look up, read the room and support your team. You’re confident making decisions, comfortable holding people accountable and happiest when you’re right in the heart of the operation.

If you can run a busy room, bring out the best in a team and make every guest feel like they matter, we’d love to hear from you.

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 easy: 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 2020, 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

- Ownership — integrity, accountability, doing the right thing.
- 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.

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📌 Restaurant Manager - Up To 110K+Super! (Sydney)
🏢 Hospoworld JobAdder
📍 Sydney