Restaurant Manager – Siam Seaside (Victor Harbor, SA)

Siam Seaside is seeking an experienced and dynamic Restaurant Manager to lead our team and oversee daily operations. The successful candidate will ensure exceptional guest experiences, operational efficiency, strong team leadership, and achievement of financial goals.

Key Responsibilities

Operational Leadership

Manage the day-to-day operations of the restaurant, including opening/closing procedures, cleanliness, and inventory control.

Ensure adherence to quality, health, and safety standards at all times.

Lead both front-of-house and back-of-house teams to maintain smooth service flow.

Drive operational excellence and a high standard of customer service.

Financial Management

Develop and manage budgets, control costs (food, labour, and supplies), and monitor key financial performance indicators.

Implement strategies to increase sales and profitability.

Oversee cash handling, daily reconciliations, and bank deposits.

Staff Management and Development

Recruit, train, and mentor staff to provide high-quality service.

Conduct regular performance evaluations and offer constructive feedback.

Manage rosters to ensure effective staffing during peak and off-peak times.

Foster a positive, respectful, and supportive workplace culture.

Customer Experience

Ensure every guest receives prompt, professional, and friendly service.

Resolve customer complaints tactfully and promptly.

Monitor dining service flow to minimize wait times and enhance guest satisfaction.

Engage with guests to build relationships and maintain a loyal customer base.

Compliance and Safety

Enforce compliance with all food safety, workplace health, and liquor licensing regulations.

Ensure high cleanliness standards in all areas of the restaurant.

Conduct regular safety checks and training.

Marketing and Promotions

Collaborate with the marketing team to plan and execute promotions, events, and campaigns.

Maintain the restaurant’s social media presence with relevant and engaging content.

Required Skills and Qualifications

Minimum 3 years of experience in restaurant or hospitality management.

Diploma or higher qualification in Hospitality or Business Management.

Proven leadership skills with the ability to motivate and develop a team.

Strong communication and interpersonal skills.

Proficiency in POS systems, restaurant management software, and financial reporting.

Calm and professional under pressure, particularly when handling guest feedback.