Position Title: Restaurant ManagerEmployer: Azima Restaurant Pty LtdLocation: Azima Restaurant, 222 City Walk, Canberra ACT 2601Employment: Full-TimeSalary : 80,000 to 90,000 plus superReports To: Operations Manager / Senior ManagementPosition SummaryThe Restaurant Manager is responsible for the effective day-to-day management and operation of Azima Restaurant, ensuring the restaurant consistently delivers a high standard of food and beverage service, customer experience and operational efficiency.The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operational costs and stock, coordinate with kitchen personnel, suppliers and senior management, and ensure the restaurant operates efficiently during all service periods.The position requires strong leadership, organisational and commercial skills together with the ability to manage a busy and fast-paced restaurant environment while maintaining high standards of customer service. <h3>Benefits</h3> <h3>Task & responsibilities</h3>The Restaurant Manager will be responsible for the following duties:Restaurant Operations and Service Management<ul><li>Manage and coordinate the day-to-day operations of the restaurant to ensure efficient and professional food and beverage service.</li><li>Oversee restaurant opening, service and closing operations and ensure established operational procedures are consistently followed.</li><li>Organise and control restaurant operations during busy service periods to maintain efficient workflow and high service standards.</li><li>Monitor the quality and consistency of customer service and take appropriate action where service standards require improvement.</li><li>Maintain a welcoming, professional and customer-focused restaurant environment.</li><li>Monitor current restaurant, food and beverage service trends and identify opportunities to maintain and improve the restaurant's service offering.</li><li>Implement and maintain workplace procedures designed to support efficient restaurant operations.</li><li>Coordinate restaurant activities between front-of-house employees, kitchen personnel and senior management.</li><li>Ensure the restaurant is appropriately prepared and resourced for anticipated customer numbers and service requirements.</li></ul>Staff Management and Supervision<ul><li>Lead, supervise and coordinate front-of-house restaurant employees during daily operations and service periods.</li><li>Allocate duties and responsibilities to restaurant employees and monitor the completion and standard of work performed.</li><li>Prepare and coordinate staff rosters having regard to anticipated trading levels, functions, operational requirements and labour costs.</li><li>Monitor employee performance, attendance, presentation and compliance with workplace procedures.</li><li>Motivate restaurant employees to maintain high standards of customer service, teamwork and operational performance.</li><li>Participate in the recruitment, interviewing and selection of new restaurant employees as required.</li><li>Conduct staff briefings before service and communicate operational priorities, bookings, functions, menu changes and customer requirements.</li><li>Address routine workplace and staff performance issues and refer significant matters to senior management where appropriate.</li><li>Ensure employees understand and comply with the restaurant's operational, customer service, workplace safety and responsible service requirements.</li></ul>Customer Service and Guest Relations<ul><li>Oversee the overall customer experience and ensure customers receive professional, attentive and efficient service.</li><li>Engage with customers and respond appropriately to enquiries, requests and special requirements.</li><li>Resolve customer complaints and service concerns promptly and professionally.</li><li>Monitor customer feedback and identify recurring issues or opportunities to improve service delivery.</li><li>Manage significant bookings, customer requests and special service requirements.</li><li>Maintain professional relationships with regular customers and contribute to customer retention and repeat business.</li></ul>Food and Beverage Operations<ul><li>Work closely with chefs and other kitchen personnel regarding menus, service requirements and customer demand.</li><li>Liaise with chefs regarding menu planning, menu changes, seasonal offerings and the operational practicality of menu items.</li><li>Coordinate front-of-house and kitchen operations to ensure efficient communication and timely delivery of food and beverage service.</li><li>Monitor food and beverage service standards, presentation and customer feedback.</li><li>Maintain a strong working knowledge of the restaurant's food and beverage offering to ensure effective service management and communication with customers.</li><li>Ensure applicable responsible service of alcohol requirements and restaurant procedures are observed.</li></ul>Purchasing, Stock and Supplier Management<ul><li>Work with chefs and relevant personnel to coordinate the efficient provisioning and purchasing of restaurant supplies.</li><li>Monitor stock levels and ensure appropriate levels of food, beverage and operational supplies are maintained.</li><li>Coordinate orders with approved suppliers according to operational requirements and anticipated demand.</li><li>Liaise with suppliers and sales representatives regarding products, availability, pricing and delivery requirements.</li><li>Monitor stock usage, wastage and discrepancies and implement appropriate controls.</li><li>Participate in stocktakes and review stock requirements against trading activity.</li></ul>Financial and Cost Control<ul><li>Record and reconcile daily takings and relevant restaurant expenses in accordance with company procedures.</li><li>Monitor restaurant operating costs and identify opportunities to control unnecessary expenditure and wastage.</li><li>Assist in managing restaurant budgets and monitor actual expenditure against established operational budgets.</li><li>Prepare and present relevant sales, staffing and operational reports to senior management.</li><li>Monitor sales performance and assess restaurant profitability and operational results.</li><li>Set and monitor operational and service targets in consultation with senior management.</li><li>Monitor labour utilisation and staffing requirements against trading levels and operational demand.</li><li>Review restaurant performance information and identify areas where operational efficiency or profitability can be improved.</li></ul>Functions and Reservations<ul><li>Plan and coordinate special functions, group bookings and restaurant events.</li><li>Liaise with customers regarding function requirements, numbers, menus, service arrangements and special requests.</li><li>Coordinate with chefs, restaurant staff and management to ensure functions are appropriately staffed, provisioned and delivered.</li><li>Organise restaurant floor arrangements and staffing requirements for functions and significant bookings.</li><li>Monitor the delivery of functions to ensure customer expectations and restaurant service standards are achieved.</li></ul>Administration and Compliance<ul><li>Undertake restaurant administration and maintain appropriate operational records and documentation.</li><li>Prepare staffing, sales and operational reports for senior management as required.</li><li>Maintain records relating to bookings, functions, stock, suppliers and restaurant operations.</li><li>Liaise with customers, employees, suppliers, sales representatives and relevant licensing or regulatory authorities where required.</li><li>Ensure restaurant operations are conducted in accordance with applicable workplace procedures, food safety requirements, responsible service obligations and other regulatory requirements.</li><li>Assist senior management in implementing operational policies and procedures throughout the restaurant.</li><li>Identify operational problems and implement practical solutions within the scope of the Restaurant Manager's authority.</li></ul> <h3>Qualification & experience</h3>Skills and AttributesThe Restaurant Manager is expected to demonstrate:<ul><li>A diploma with at least 1 year of full time industry management experience&nbsp;</li><li>At least 3 years of experience will substitute for formal qualifications.&nbsp;</li><li>Strong restaurant and food and beverage operational experience.</li><li>Strong leadership and staff supervisory capabilities.</li><li>Sound business and commercial acumen.</li><li>Proven ability to monitor and control restaurant operating costs.</li><li>Strong organisational and time-management skills.</li><li>Ability to manage multiple operational responsibilities simultaneously.</li><li>Ability to perform effectively in a fast-paced food and beverage environment and maintain service standards under pressure.</li><li>Strong customer service and complaint-resolution skills.</li><li>Ability to implement and maintain workplace procedures.</li><li>Strong communication and interpersonal skills when dealing with employees, customers, chefs, suppliers and management.</li><li>Ability to analyse restaurant performance, staffing, sales and operational requirements.</li><li>Initiative and motivation to contribute to the ongoing commercial and operational success of the restaurant.</li><li>A strong understanding of food and beverage service and restaurant operations.</li><li>Current Responsible Service of Alcohol certification where required for the performance of the position.</li></ul>

Hospitality & Tourism

Annual

The Restaurant Manager will coordinate and oversee front-of-house operations, supervise restaurant staff, manage service standards, control operationa

Restaurant Manager

Full time

Tunjai Management Pty Ltd T/A Thai Herb RestaurantLocation: Harrison, ACTEmployment Type: Full-timeSalary: $80,000 – $85,000 per annum + superannuationWe are seeking an experienced and passionate Restaurant Manager to join and lead the day-to-day operations of our busy Thai restaurant in Harrison, ACT.Key Responsibilities<ul><li>Manage and coordinate the day-to-day operations of the restaurant, ensuring efficient service and a consistently high standard of customer experience.</li><li>Plan menus in consultation with the Head Chef and management and coordinate special functions, group bookings and restaurant events.</li><li>Manage stock levels, ordering and supplier relationships.</li><li>Maintain stock and financial records and monitor sales, costs and overall restaurant performance.</li><li>Lead, train and supervise front-of-house staff, ensuring productivity, presentation and service standards are maintained.</li><li>Monitor food and beverage presentation and service standards and respond to customer feedback and complaints.</li><li>Assist with functions, bookings, reservations and special dining requirements where required.</li><li>Ensure dining areas are clean, functional and compliant with food safety, health and workplace safety requirements.</li><li>Work closely with management to support the efficient operation and ongoing performance of the restaurant.</li></ul>Skills and Experience<ul><li>Diploma or higher qualification in Hospitality Management or a related field, or at least 3 years of relevant work experience in lieu of a formal qualification.</li><li>At least 3 years of relevant work experience in restaurant management.</li><li>Strong leadership, communication and customer service skills.</li><li>Strong attention to detail.</li><li>Good knowledge of restaurant operations, stock control and cost management.</li><li>Good knowledge of Thai food and beverages is highly regarded.</li><li>Ability to work in a fast-paced environment and remain calm under pressure.</li></ul>What We Offer<ul><li>Salary of $80,000 – $85,000 per annum + superannuation.</li><li>Full-time employment.</li><li>Staff discounts and professional development opportunities.</li><li>Supportive team environment.</li></ul>How to ApplyIf you are an experienced Restaurant Manager looking for your next opportunity, we would love to hear from you.Please submit your resume and cover letter outlining your relevant qualifications, skills and restaurant management experience.

Seeking an experienced and passionate Restaurant Manager to join and lead the day-to-day operations of our busy Thai restaurant in Harrison, ACT.

The Restaurant Manager is responsible for the daily operation of the restaurant, leading the FOH team, maintaining high standards of customer service, and ensuring the venue meets its financial, quality and compliance targets. <h3>Benefits</h3>Superannuation <h3>Task & responsibilities</h3><ul><li>Lead, coach and support the cafe team to deliver friendly, efficient and consistent service at all times.</li><li>Oversee daily restaurant operations including opening and closing procedures, cash handling, banking and reconciliation.</li><li>Create and manage staff rosters in line with budget, forecasted trade and award requirements, adjusting in response to changing demand.</li><li>Ensure the cafe consistently meets food safety, hygiene and workplace health and safety standards in line with relevant legislation and company policies.</li><li>Monitor product quality, presentation and speed of service, working closely with baristas and kitchen to maintain standards and manage service flow.</li><li>Manage stock levels, place and receive orders, minimise wastage and maintain accurate inventory records.</li><li>Support menu implementation, pricing and promotions in line with business objectives and cost targets.</li><li>Respond to customer feedback and resolve complaints professionally to protect and grow the cafe’s reputation.</li><li>Train new team members and provide ongoing coaching on service standards, POS use, product knowledge and safety procedures.</li><li>Track key performance indicators (sales, labour, average spend, waste) and work with the business owner/Managing Director to improve results.</li><li>Coordinate with suppliers, service contractors and other stakeholders to ensure equipment is maintained and the venue remains clean, safe and presentable.</li><li>Assist with planning and delivering events, functions or seasonal activities within the cafe as required.</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant Diploma qualification in hospitality or management is desirable.</li><li>Current Food Safety Supervisor certification or ability to obtain.</li><li>Current Responsible Service of Alcohol (RSA).</li><li>Flexibility to work weekdays, weekends, public holidays and early or late shifts as required.</li><li>At least 3 years of experience in a supervisory or management role in the hospitality industry.</li><li>Strong leadership and people management skills, with the ability to motivate and develop a diverse team.</li><li>Solid understanding of cafe operations, specialty coffee, and basic food preparation and service workflows.</li><li>Knowledge of food saftety standards and workplace health and safety requirements relevant to hospitality venues.</li><li>Competent with POS systems and basic computert skills for rostering, email and reporting.</li><li>Strong organizational and time-management skills, able to prioritize during busy periods and manage competing demands.</li><li>Excellent communication skills and a customer-focused approach.</li><li>Basic understanding of budgets, margins, cost of goods and labour cost management.</li></ul>&nbsp;

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An exciting opportunity to join Highroad in Dickson and make a difference to the hospitality industry.

<h3>HEF – KOTO Japanese Restaurant</h3>KOTO Japanese RestaurantParkes, Canberra ACTFull TimeSalary: $80,000 – $85,000 per annum + superannuationAbout KOTOKOTO is a contemporary Japanese restaurant in Canberra offering a refined dining experience. Led by Executive Head Chef Shinya Nakano, KOTO combines authentic Japanese techniques with creativity, precision and premium Australian produce.We are seeking experienced and passionate Chef's to join our professional kitchen team on a full-time basis.About the RoleAs a Chef at KOTO, you will work closely with the Executive Head Chef and kitchen team to prepare and present high-quality dishes and maintain the standards expected of a premium Japanese restaurant. <h3>Benefits</h3>Full-time, long-term employment.Salary of $80,000–$85,000 + superannuation.Professional and supportive kitchen environment.Opportunity to work with an experienced Japanese culinary team.Relocation assistance to Canberra where appropriate.Sponsorship opportunities may be available to suitable candidates. <h3>Task & responsibilities</h3>ey Responsibilities<ul><li>Prepare, cook and present dishes to consistently high standards.</li><li>Prepare ingredients, seasonings and sauces in accordance with recipes and menu requirements.</li><li>Assist with the planning and development of menus, specials and new dishes.</li><li>Monitor the quality of dishes throughout preparation and presentation.</li><li>Maintain consistency in portioning, presentation and food quality.</li><li>Manage stock rotation, storage, ordering and inventory requirements.</li><li>Assist with food and kitchen cost control and minimise wastage.</li><li>Train, mentor and support junior chefs and kitchen staff.</li><li>Ensure food safety, hygiene and workplace health and safety requirements are consistently maintained.</li><li>Maintain a clean, organised and professional kitchen environment.</li><li>Work collaboratively with the Executive Head Chef and other kitchen staff during preparation and service.</li></ul> <h3>Qualification & experience</h3>Relevant commercial cookery or culinary qualifications and relevant experience as a Chef at diploma level; orAt least 3 years of relevant full-time experience where formal qualifications are not held.Demonstrated experience working as a Chef in a professional commercial kitchen.Experience in Japanese cuisine and/or premium dining is highly regarded.Strong knowledge of food preparation, cooking techniques, food safety and kitchen operations.Good organisational and time-management skills.Strong attention to detail, consistency and presentation.Ability to work effectively in a fast-paced kitchen environment.Ability to work flexible hours, including evenings and weekends.

We are seeking experienced and passionate Chef's to join our professional kitchen team on a full-time basis.

CHEF – KOTO Japanese Restaurant

<div class="_10ul7zx0 cfkia20">
Koto Dining, located in Canberra’s prestigious Parliamentary Triangle, is looking for enthusiastic Section Waiters and Food Runners to join our front of house team.
Whether you’re an experienced hospitality professional or looking to take the next step in your career, we’re looking for people who are passionate about great service, enjoy working in a fast-paced environment, and take pride in creating memorable dining experiences.
Japanese dining experience is an advantage, but not essential—we’re happy to train the right people.
What we’re looking for:
<ul>
<li>A friendly, positive and professional attitude</li>
<li>A genuine passion for hospitality and guest service</li>
<li>Strong communication skills and the ability to work well within a team</li>
<li>A high level of attention to detail and presentation</li>
<li>The ability to stay calm and organised in a busy service</li>
<li>Previous hospitality experience is preferred</li>
<li>Availability to work evenings and weekends</li>
<li>A valid RSA and unrestricted working rights in Australia (casual employment)</li>
</ul>
What we offer:
<ul>
<li>Work in one of Canberra’s leading restaurants</li>
<li>Ongoing training and career development</li>
<li>A supportive and professional team environment</li>
<li>Staff meals and employee discounts</li>
<li>Opportunities to grow within a successful hospitality group</li>
</ul>
If this sounds like you, email us today as we would love to hear from you! 
Send your Cover Letter &amp; CV to <a href="mailto:hr@kotodining.au" aria-label="Email partially hidden" data-contact-match="hr@kotodining.au" data-contact-match-masked="true">••••@kotodining.au</a>
</div>


Koto Dining, located in Canberra’s prestigious Parliamentary Triangle, is looking for enthusiastic Section Waiters and Food Runners to join our front of house team.

Section Waiters and Food Runners

Casual

Koto Dining, located in Canberra’s prestigious Parliamentary Triangle, is looking for enthusiastic Section Waiters and Food Runners to join our front of house team.
Whether you’re an experienced hospitality professional or looking to take the next step in your career, we’re looking for people who are passionate about great service, enjoy working in a fast-paced environment, and take pride in creating memorable dining experiences.
Japanese dining experience is an advantage, but not essential—we’re happy to train the right people.
What we’re looking for:
<ul>
<li>A friendly, positive and professional attitude</li>
<li>A genuine passion for hospitality and guest service</li>
<li>Strong communication skills and the ability to work well within a team</li>
<li>A high level of attention to detail and presentation</li>
<li>The ability to stay calm and organised in a busy service</li>
<li>Previous hospitality experience is preferred</li>
<li>Availability to work evenings and weekends</li>
<li>A valid RSA and unrestricted working rights in Australia (casual employment)</li>
</ul>
What we offer:
<ul>
<li>Work in one of Canberra’s leading restaurants</li>
<li>Ongoing training and career development</li>
<li>A supportive and professional team environment</li>
<li>Staff meals and employee discounts</li>
<li>Opportunities to grow within a successful hospitality group</li>
</ul>
If this sounds like you, email us today as we would love to hear from you! 
Send your Cover Letter &amp; CV to **@kotodining.au

Koto Dining, located in Canberra’s prestigious Parliamentary Triangle, is looking for enthusiastic Section Waiters and Food Runners to join our front of house team.

Full-Time Chef
Spice Route Indian Restaurant Location: Torrens, ACT 2607 Salary: AUD 80,000–AUD 90,000 per annum, plus superannuation Employment Type: Full-time
About Spice Route
Spice Route is a well-established Indian restaurant located in Torrens, ACT. We are committed to delivering an authentic and diverse range of Indian cuisine that reflects the rich flavours and culinary traditions of India.
Our restaurant combines traditional recipes with a modern approach to provide guests with an exceptional dining experience. We take pride in maintaining high standards across all aspects of our business, including food quality, presentation, service and restaurant ambience.
We are currently seeking an experienced and motivated Chef to join our professional kitchen team.
Key Responsibilities
The successful candidate will be responsible for:
<ul>
 <li>Planning and designing menus in consultation with management</li>
 <li>Estimating food and labour costs and managing food supply orders</li>
 <li>Preparing and cooking a wide range of high-quality dishes</li>
 <li>Monitoring the quality of food throughout the preparation and presentation process</li>
 <li>Ensuring dishes are prepared consistently and presented to a high standard</li>
 <li>Coordinating and supervising food preparation and cooking activities</li>
 <li>Consulting with managers, kitchen staff and waitstaff regarding food preparation and service</li>
 <li>Demonstrating cooking techniques and providing guidance on culinary procedures</li>
 <li>Ensuring compliance with food safety, hygiene and workplace health and safety requirements</li>
 <li>Monitoring stock levels and assisting with inventory control</li>
 <li>Managing the freezing, storage and preservation of food where required</li>
 <li>Assisting with the recruitment, training and supervision of kitchen staff where required</li>
</ul>
Skills and Experience
To be considered for this position, applicants must have:
<ul>
 <li>At least one to two years of relevant experience as a Chef or in a similar commercial kitchen role</li>
 <li>A relevant qualification in Commercial Cookery, Hospitality Management or a related field</li>
 <li>Previous experience working in an Indian restaurant or preparing Indian cuisine</li>
 <li>Strong knowledge of food preparation, cooking techniques and kitchen operations</li>
 <li>A sound understanding of food safety and hygiene requirements</li>
 <li>The ability to work effectively in a fast-paced kitchen environment</li>
 <li>Strong communication, organisational and time-management skills</li>
 <li>The ability to work independently and as part of a team</li>
 <li>The ability to reliably commute to Torrens, ACT</li>
</ul>
How to Apply
Please submit your current resume together with a brief cover letter outlining your relevant qualifications, experience and suitability for the position.
Only shortlisted applicants will be contacted.
Pay: $80,000.00 – $90,000.00 per year
Work Location: In person

Full-Time Chef
Spice Route Indian RestaurantLocation: Torrens, ACT 2607Salary: AUD 80,000–AUD 90,000 per annum, plus superannuationEmployment Type: Full-time
About Spice Route
Spice Route is a well-established Indian restaurant located in Torrens, ACT.

Chef

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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