Restaurant Manager

Job Type: Permanent position | Full time position Job Description Position: Restaurant ManagerType: Salary: $80,000 - $85,000 p/a plusEmployer: BAKHT Pty Ltd (T/a George & Al Roy)A.B.N. Job Location: 69 High Street, Mansfield, VIC, 3722, AUSTRALIAAdvertising Period: 1 Dec 2025 – 29 Dec 2025 Our client George & Al Roy is a well-established restaurant in the heart of Mansfield, Victoria, a vibrant regional community known for tourism and hospitality. The role is to oversee daily operations, lead a hands‑on team and support ongoing growth while maintaining high standards of food quality, service and guest satisfaction. Responsibilities Oversee day‑to‑day restaurant operations to ensure efficient, consistent and professional service delivery. Lead and motivate front‑of‑house and back‑of‑house teams to achieve performance targets. Manage food and beverage operations within budget while maintaining high quality and presentation standards. Plan menus and specials in consultation with chefs, aligned with seasonal produce and customer preferences. Monitor stock levels, order supplies and manage supplier relationships to support smooth service. Design, oversee and market a new range of packaged food products to support business growth. Maintain accurate records of sales, costs, stock movements and other key financial transactions. Ensure dining areas, bar and service stations remain clean, safe and compliant with health regulations. Handle customer enquiries, reservations, feedback and complaints promptly to maximise satisfaction and loyalty. Recruit, induct, train and supervise staff, including performance monitoring and rostering to meet demand. Implement and review service procedures to improve efficiency, table turn times and guest experience. Collaborate with owners and chefs on promotions, events and special functions to drive revenue growth. Analyse operating results, assist with budgeting, cost control and achievement of agreed KPIs. Oversee cash handling, daily reconciliations and basic accounting tasks to support accurate reporting. Use office and point‑of‑sale systems to coordinate bookings, communication, reporting and administrative tasks. Qualifications Minimum 5 years’ experience managing food and beverage operations in a busy restaurant or similar hospitality venue. Tertiary qualification in hospitality, business or management, or equivalent experience gained in progressively responsible supervisory roles. Demonstrated ability to lead, coach and appraise diverse front‑of‑house and back‑of‑house teams to high standards. Strong skills in budgeting, stock control and purchasing. Ability to deliver excellent customer service, handle complaints professionally and proactively improve guest satisfaction and loyalty. Experience designing menus or working closely with chefs to align offerings with customer preferences and operational capabilities. Well‑developed administrative and organisational skills, including maintaining records and preparing reports. Please include Reference: J1440-Workforce in the Subject Line and email all applications and CV to *****@jobsource.net.au. Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted. Thank you for your interest in the role. #J-18808-Ljbffr