We are seeking an experienced, high-energy General Manager to oversee our dual-model hospitality business, managing both our vibrant daily restaurant operations and our growing off-site catering division. As the General Manager, you will hold ultimate accountability for financial profitability (P&L;), operational excellence, guest satisfaction, and team leadership across all fronts. The ideal candidate has a strong background in restaurant management blended with the complex logistical expertise required for large-scale, high-volume event catering. Key Responsibilities drive Restaurant & Event Operations

- Daily Oversight: Lead front-of-house (FOH) and back-of-house (BOH) teams to guarantee seamless service.
- Catering Logistics: Oversee event schedules, site inspections, transportation logistics, and equipment setups for off-site functions.
- Client Relations: Liaise with corporate and private clients to customise menus, negotiate contracts, and finalise event details.
- Quality Control: Conduct routine audits of food presentation, taste uniformity, and customer service standards across both dine-in and catering channels.

Financial & Business Management

- P&L; Responsibility: Drive revenue growth while strictly controlling prime costs, including labor and food spend.
- Inventory Control: Monitor stock levels, oversee vendor purchasing agreements, and actively minimise waste.
- Business Development: Partner with marketing teams to promote restaurant dining and secure high-value catering contracts.
- Budgeting & Reporting: Prepare financial forecasts, manage operational budgets, and deliver regular performance summaries to ownership.

Team Leadership & Compliance

- Staff Performance: Recruit, onboard, train,



and roster a diverse team of seasonal catering staff and permanent restaurant employees.
- Culture Builder: Cultivate a collaborative, high-performance workplace rooted in hospitality and clear communication.
- Regulatory Compliance: Maintain rigorous compliance with local food safety codes, responsible service of alcohol (RSA), and workplace health and safety (WHS) regulations.

Job Requirements & QualificationsExperience & Education

- Proven Tenure: Minimum of 3–5 years as a General Manager or Senior Operations Manager in a high-volume restaurant that features an active catering wing.
- Diverse Expertise: Demonstated background managing both fixed-location dining and mobile event operations.
- Education Preferred: A degree or diploma in Hospitality Management, Business Administration, or a related field is highly regarded.

Core Competencies & Skills

- Financial Acumen: Practical knowledge of cost-of-goods-sold (COGS), labor cost calculations, and budget variance analysis.
- Logistical Problem-Solving: Ability to gracefully manage evolving variables, such as short-notice menu modifications or sudden transport bottlenecks.
- Tech Literacy: Competency with modern point-of-sale (POS) environments, catering booking engines, and scheduling software.
- Flexible Availability: Willingness to work irregular hours, including nights, weekends, and holidays according to event schedules.

Benefits

- Competitive base salary package with an achievable performance bonus scheme.
- Paid annual leave and personal leave days
- Explicit career progression paths within an expanding hospitality group.

Pay: $89,162.87 – $130,000.00 per year

Benefits:

- Profit sharing
- Relocation assistance
- Salary packaging

Work Location: In person

📌 General Manager - Operations (Cowes)
🏢 Bang
📍 Cowes