Assistant Restaurant Manager - Competitive Pay

The Botanica Vaucluse is a culinary destination in Vaucluse in Sydney’s stunning eastern suburbs. Our philosophy centres around crafting beautiful local Australian products into our food and beverage offering. The dishes are carefully crafted to reflect the season, and ingredients showcase Australia’s best. Our ala carte experience is in a relaxed dining restaurant where you will sample produce from local growers and farmers that create wholesome, organic, seriously good food. 

The Role

We are looking for an Assistant Restaurant Manager to manage this exciting, professional and fun team. The restaurant is award winning for both its design, food and service and you will be an integral part of its success through championing customer-centricity and being passionate about creating experiences. This role manages the bookings, assists in staffing and is hands-on in the operations of the restaurant itself, as well as working with the Head Chef with outside catering within the complex it is situated.  We strive to create lifetime memories! 

The role assists managing the daily operations of the restaurant, ensuring high-quality service and food, managing finances, personnel, and logistics, and ensuring compliance with health and safety regulations. 

Whilst your week is from Wednesday to Sunday, the restaurant's general openings times are: Friday – lunch | Saturday – breakfast, lunch and dinner |Sunday – breakfast and lunch.  As the venue is an iconic location, there are always opportunities for private functions, where you will exercise your creative juices and amazing organisational skills.

Duties include:

• Oversee bookings and arrange tours when required
• Hire, train, and supervise staff
• Develop and implement operational policies and procedures
• Maintain cleanliness and hygiene
• Ensure compliance with health and safety regulations
• Deal with customer complaints and resolve issues
• Develop and implement marketing and promotional strategies
• Manage finances, including rostering, budgeting and forecasting
• Collaborate with other managers and stakeholders

ABOUT YOU:

• 2+ years previous experience working in a food and beverage supervisor or assistant manager role, ideally within a fine dining/hatted restaurant or venue.
• Demonstrated understanding of various wines, spirits, food and coffee.
• Ability and knowledge to assist Head Chef with menu planning. 
• Events experience preferred but not essential. 
• Computer literate with intermediate Microsoft Office skills and previous experience operating a Point of Sale (POS) system.
• Excellent interpersonal, communication and team management skills. 
• Exceptional customer service skills, impeccably groomed with the ability to build rapport quickly.