Restaurant Manager - Brook Hotel
On-siteMitchelton, Queensland, Australia
Job Summary
Lead from the front during peak, high-volume seatings to ensure immaculate presentation, tight service execution, and seamless kitchen-to-floor flow. Build highly efficient, compliant staff rosters that hit complex labour targets and maximise profitability without sacrificing the guest experience. Collaborate with the events team to flawlessly execute premium corporate functions, local celebrations, and community conferences. Maintain synergy with the hotel wing by overseeing room service standards and ensuring a cohesive five-star experience for overnight guests. Mentor, train, and inspire a large front-of-house crew to deliver warm, attentive, and professional hospitality during intense trading periods. This hands-on role involves manual handling and lifting as part of regular duties.
Required Qualifications
- Proven track record as a Restaurant Manager, F&B Director, or high-level Food & Beverage Manager within a high-volume hotel, premium large-scale restaurant, or busy resort precinct
- Master of high-turnover dining environments
- Stamina and focus required to maintain elite standards under high volume
- Sharp operational administrative skills
- Confident experience in workforce rostering
- Experience in P&L management
- Experience in hitting aggressive operational targets
- Background or strong understanding of function coordination
- Background or strong understanding of corporate conferencing
- Background or strong understanding of banquet-style service
- Highly regarded exposure to accommodation-adjacent hospitality
- Exposure to room service
- Exposure to hotel guest relations
- Current RSA
- Current RSG/RCG
Desired Qualifications
- Ability to perform physical tasks safely and efficiently
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