Restaurant Manager Full Time

CS Trading No. 1 Pty Ltd T/A El Corte Fino

Sydney, NSW 2000

$80,000 a year - Full-time

CS Trading No. 1 Pty Ltd, trading as El Corte Fino, operates El Corte, an Argentinian steakhouse located at Shop 2 C08, Ground Floor, ICC Sydney, Darling Harbour, Sydney NSW 2000. The restaurant offers a distinctive dining experience inspired by Argentina's culinary traditions, combining premium Australian beef, authentic Argentinian flavours, traditional parrilla-style cooking and warm hospitality. Its menu features quality steaks prepared over an open flame, grilled meats, empanadas, house-made chimichurri and a selection of other dishes complemented by a range of beverages.

The business is committed to providing memorable dining experiences through quality food, qualified customer service and efficient restaurant operations. In addition to regular dining services, El Corte caters to group celebrations, private functions, special events, corporate customers, tourists and visitors to the ICC Sydney and Darling Harbour precinct.

To support its ongoing operations and maintain its service standards, CS Trading No. 1 Pty Ltd seeks to recruit a suitably qualified and experienced Full-Time Restaurant Manager. The successful candidate will be responsible for overseeing the daily operations of the restaurant, coordinating front-of-house and back-of-house activities, managing employees, maintaining customer service standards, monitoring financial performance and ensuring compliance with applicable workplace, food safety and hospitality regulations. This position is essential to ensuring the smooth operation, commercial performance and continued success of the restaurant.

About the Role The role of a Restaurant Manager at CS Trading No. 1 Pty Ltd, trading as El Corte Fino, involves a broad range of management and operational responsibilities essential to the effective operation and commercial success of the restaurant. A key responsibility is overseeing and coordinating daily restaurant activities to ensure customers receive a consistently high standard of food, beverages and professional service. This includes managing staff performance, organising work schedules, supervising service delivery, coordinating restaurant reservations and functions, and ensuring that front-of-house and kitchen operations work together efficiently.

The Restaurant Manager is also responsible for managing operational costs, monitoring revenue and expenditure, maintaining appropriate inventory and stock control systems,



coordinating supplier arrangements and implementing procedures to improve business efficiency. The position requires strong leadership, organisational, communication and problem-solving skills, together with the ability to manage customer enquiries and complaints, maintain service standards and respond effectively to changing operational demands. Through effective management, staff development and financial oversight, the Restaurant Manager contributes to maintaining El Corte Fino's reputation for authentic Argentinian dining, professional hospitality and customer satisfaction.

Key Responsibilities

1. Restaurant Operations and Service Management

- Oversee and coordinate the daily operations of the restaurant to ensure efficient and effective service delivery.
- Plan, organise and manage restaurant activities, including dining services, reservations, group bookings and private functions.
- Ensure appropriate coordination between kitchen and front-of-house staff to maintain smooth restaurant operations.
- Monitor the overall condition, cleanliness and presentation of the restaurant, dining areas and customer facilities.

2. Customer Service and Relationship Management

- Maintain high standards of customer service and ensure customers receive a welcoming and enjoyable dining experience.
- Respond professionally to customer enquiries, feedback, complaints and special requests.
- Resolve customer service issues promptly and implement appropriate corrective measures where necessary.
- Monitor customer satisfaction and identify opportunities to improve the overall dining experience.

3. Staff Recruitment, Training and Supervision

- Recruit, select and assist in appointing suitable restaurant employees in accordance with business requirements.
- Supervise, coordinate and allocate duties to kitchen and front-of-house staff.
- Prepare and manage employee rosters to ensure adequate staffing levels during operational and peak trading periods.
- Train recent employees in restaurant procedures, customer service standards, workplace policies and operational requirements.

4. Financial Management and Business Performance





- Monitor daily restaurant revenue, operating expenses and overall business performance.
- Assist in preparing operational budgets, financial forecasts and business performance reports.
- Monitor labour costs, food costs and other operational expenditure to support profitability.
- Review sales performance and identify opportunities to increase revenue and improve business efficiency.

5. Stock Control and Supplier Management

- Oversee inventory management and ensure appropriate stock levels of food, beverages and restaurant supplies are maintained.
- Coordinate purchasing requirements and liaise with suppliers regarding product availability, pricing and delivery arrangements.
- Monitor stock movements, conduct regular stocktakes and investigate discrepancies.
- Ensure incoming deliveries are checked for quality, quantity and compliance with purchasing requirements.

6. Marketing, Promotions and Business Development

- Assist in developing and implementing marketing strategies to promote the restaurant and its dining experiences.
- Identify opportunities to attract new customers and retain existing customers.
- Coordinate promotional activities, special dining events and restaurant functions.

7. Legislative, Workplace Health and Safety Requirements

- Ensure restaurant operations comply with applicable food safety, hygiene, liquor licensing and workplace health and safety requirements.
- Monitor compliance with relevant employment legislation, workplace policies and the Hospitality Industry (General) Award.
- Ensure employees follow established workplace safety procedures and operational guidelines.

Candidate must have: · 1-2 years previous experience as a cook.

· Be able to work within a team to continue to meet the high standards expected excellent communicate

· Relevant qualification of industry skills or proven experience

· Strong management and planning skills

· Attention to detail

· Passion for food and producing high quality dishes

· Driven to achieve high standard and efficient service

We will provide:

· Good working workplace

· Complete support from management

· Two days off per week

Schedule:

· Flexible hours

· Public holidays

· Rotating roster

· Weekend availability

If you are interested in the role available please apply with a resume and cover letter.

Pay: From $80,000.00 per year

Perks

- Employee discount
- Free drinks
- Free food

Work Location: In person

📌 Restaurant Manager (Sydney)
🏢 CS TRADING NO.1
📍 Sydney