Manager

Position: Manager

Position Type: Full-Time, Permanent

Salary: $76,500 to $80,000 plus superannuation per annum

Location: St Kilda VIC 3182

Our client La Cabra is a vibrant Mexican-inspired restaurant located in the heart of St Kilda, Melbourne. The Manager is responsible for the end-to-end operational management of the restaurant, ensuring that service standards, financial performance, compliance obligations, and staff management requirements are met to the highest standard. This is a senior management role requiring demonstrated leadership capability and comprehensive knowledge of hospitality operations.

Key Duties and Responsibilities:

Operational Management

•Plan, organise and oversee all daily front-of-house and back-of-house operations to ensure smooth and efficient service delivery

•Develop and implement standard operating procedures, service protocols and quality standards across all operational areas

•Monitor reservation systems, floor plans and seating arrangements to maximise table turnover and customer experience

•Ensure the restaurant premises, equipment and facilities are maintained to required safety and hygiene standards

•Liaise with kitchen leadership to coordinate service timing, menu changes, special dietary requirements and event catering

Financial and Business Management

•Prepare and manage operational budgets, monitor revenue performance and implement strategies to achieve business targets

•Analyse financial reports, including profit and loss statements, to identify cost-saving opportunities and improve profitability

•Oversee stock ordering, inventory management and supplier negotiations to control food and beverage costs

•Manage cash handling procedures, till reconciliation, banking and financial reporting in accordance with business policies

•Review and approve payroll inputs, rosters and labour cost allocations in line with applicable industrial instruments

Staff Management and Development

•Recruit, induct, train and supervise front-of-house and bar staff, including casual and permanent employees

•Prepare and manage weekly staff rosters to meet service demands while maintaining compliance with Fair Work obligations

•Conduct performance appraisals, provide ongoing coaching and implement disciplinary procedures where required

•Foster a positive and inclusive workplace culture that promotes employee retention and professional development

•Act as the primary point of contact for staff queries relating to workplace policies, entitlements and operational matters

Customer Relations and Guest Experience

•Maintain a visible floor presence during service periods and ensure a consistently high standard of customer service

•Address and resolve guest complaints and escalated service issues in a timely and professional manner

•Develop and maintain relationships with regular patrons, corporate clients and event organisers

•Monitor and respond to online reviews, social media feedback and customer satisfaction survey results

Compliance and Regulatory Obligations

•Ensure full compliance with the Victorian Liquor Control Reform Act 1998 (Vic), Responsible Service of Alcohol requirements and liquor licensing conditions

•Maintain compliance with the Food Act 1984 (Vic), Food Safety Standards and relevant council health regulations

•Ensure adherence to Work Health and Safety obligations including risk assessments, incident reporting and safe work practices

•Maintain and renew applicable licences, permits and certifications, including food safety supervisor and RSA accreditations

Events and Marketing Support

•Plan and coordinate private functions, corporate events and promotional activities within the restaurant

•Collaborate with the business owners to develop and implement marketing initiatives, seasonal promotions and menu updates

•Monitor competitor activity and local market trends to identify opportunities for business growth and differentiation

Requirements:

Essential

•Relevant tertiary qualification in Hospitality Management, Business or a related discipline

•Minimum three (3) years' experience in a management or supervisory role within the hospitality industry

•Demonstrated experience managing a team of staff including rostering, performance management and training

•Strong financial acumen including experience with budgets, P&L analysis and cost control

•Proven ability to manage high-volume service environments while maintaining quality and customer satisfaction

•Sound knowledge of food safety, liquor licensing and workplace health and safety requirements

•Excellent interpersonal, leadership and communication skills

Desirable

•Experience with point-of-sale systems, reservation platforms and hospitality management software

•Current Responsible Service of Alcohol (RSA) certificate (or willingness to obtain)

•Experience in a Mexican, Latin American or similar cuisine-focused restaurant environment.

As the Manager operates within a small-to-medium hospitality business and reports directly to the Directors of Ascent Max Pty Ltd. The role carries full operational authority for the restaurant and is expected to exercise independent judgement across day-to-day management decisions. The position does not have an equivalent senior manager above it at the site level, and the incumbent is expected to represent the business in all operational and customer-facing matters.