Looking for a restaurant manager role where you actually get to manage the business, not just the floor? We're a waterfront restaurant in Terrigal with over 10 years at the top of the local scene. We've built something current — now we need someone to help run it and take it further. This isn't a junior management role. You'll lead the front of house team, but you'll also own marketing, the wine program, business performance, SOPs, training, and recruitment. You'll work directly with the owner, chef, and marketing assistant on weekly strategy. You'll have real autonomy and the backing to make decisions that matter. The rhythm: midweek includes an admin morning for rostering, stock control, function enquiries, and planning. The rest of the week is a mix of active service leadership and development work — training the team, refining systems, driving marketing. 5-day roster, 45 hours minimum, mix of lunch, dinner, and office time. What makes this worth looking at: You'll have a proven platform to work from — an established venue with strong local reputation, loyal customers, and systems that work. You're not walking into chaos. You're stepping into a business that's ready for someone with depth to help lead it forward. The owner is present, supportive, and actually wants you to take ownership. You'll have space to bring your skills and make an impact across the whole operation, not just one area. What a great week looks like here: You'll own the floor during service — leading by example,



coaching a young FOH team to high standards, handling guest conflict with calm and warmth. Midweek, you'll get time to step back and work *on
* the business — analysing numbers, planning rosters, managing stock, fielding function enquiries. You'll collaborate on marketing strategy, refine the wine program, and build the training and recruitment systems that set the team up to succeed. At the end of a good week, the team is stronger, the guests are happy, and the business is moving forward. This role is not for: Someone who needs constant direction or only wants to work the floor. If you're not comfortable leading people through tough moments or turning around a dissatisfied guest, this won't suit you. If you don't have experience across multiple areas of restaurant operations — FOH leadership, business performance, marketing, wine — or if you're not ready to genuinely own outcomes, this isn't the right step. The details: Salary circa $90,000 (negotiable based on experience and capability). 5-day roster, 45 hours minimum, mix of service and strategic work. Terrigal waterfront location. To apply: Send your resume and a short cover note outlining your relevant experience across leadership, business operations, and marketing. Tell us why you're ready for this level of responsibility. Pay: $90,000.00 – $105,000.00 per year

Experience:
- Restaurant management: 2 years (Required) Work Authorisation:
- Australia (Required) Work

Location:
In person

📌 Restaurant Manager/Assistant General Manager (Terrigal)
🏢 Terrigal Waterfront
📍 Terrigal