Restaurant Manager

2 days ago

Sydney, New South Wales, Australia Saké Restaurant And Bar Double Bay Full time

About the Brand
Join Saké Restaurant & Bar, Double Bay—a stylish Japanese dining destination in Sydney's Eastern Suburbs, famed for its elegant design, innovative menu, and theatrical open kitchen. As Manager, you'll lead a passionate team to deliver the exceptional high-end experience our guests love.
Hunter St. Hospitality is home to some of Australia's most iconic dining destinations. With venues across Sydney, Melbourne, Brisbane and Perth, our brands include acclaimed names such as Spice Temple, Saké Restaurant & Bar, Rockpool Bar & Grill, The Cut, El Camino Cantina, and The Collective. Our portfolio includes a mix of premium and high-volume casual restaurants, each offering unique culinary and guest experiences.
What We Offer
Career Development
: Receive mentorship and training from some of the best in the industry to elevate your career.
Career Progression
: We offer ample opportunities for advancement within a high-profile hospitality group.
Employee Perks
: Enjoy discounts of food and beverage as well as private health insurance.
Supportive Environment
: We prioritise your well-being with an Employee Assistance Program and ongoing professional development.
What We're Looking For
We're seeking a
Restaurant
Manager
who thrives in a fast-paced, high-end environment and can lead our talented floor team to deliver exceptional guest experiences every day. We need someone who is not just reactive but proactive - someone who embraces challenges.
Key Skills and Experience
:
Premium FOH Operations
: A minimum of 2 years experience in managing premium front of house operations, with a strong focus on high-end service and guest experience innovation.
Guest Experience Development
: Expertise in crafting unique and memorable moments and coaching the team to do the same.
Versatile Leadership
: Ability to manage and support the wine and bar teams during busy service and ensure the floor runs smoothly alongside the front-of-house team.
Venue Management
: Experience with opening and closing procedures, including cashing up and securing the venue.
Hands-On Leadership
: A leader who leads by example, with a focus on guest experience and supporting the team with lunch and dinner service periods
Staff Mentorship
: A passion for developing and mentoring a team

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