The successful candidate will demonstrate:

• Proven leadership capability with the ability to guide, develop, and motivate a team to achieve operational objectives and maintain high service standards.

• Strong communication skills, with the capacity to liaise effectively with staff, suppliers, and customers while managing workplace expectations.

• Well-developed operational knowledge of the hospitality industry, including an understanding of service delivery, staffing requirements, and business performance drivers.

• The ability to make informed decisions in a fast-paced environment and take responsibility for day-to-day operational outcomes.

• A proactive approach to customer experience, focusing on service quality, continuous improvement, and reputation management

Please DO NOT APPLY IF

• you do not fulfill the qualification and work experience requirements
• you are not looking for long term employment
• you are not willing or able to work some weekend days

Other information

• You report directly to the Directors. Front-of-house staff report to this role.

• ANZSCO code: 141111 Café or Restaurant Manager (Skill level 2)
• Location: Margaret River Bakery, 89 Bussell Hwy Margaret River WA 6285

Salary 

• Annual salary: $74,500–$77,500 plus superannuation, commensurate with skills, experience, and qualifications

Benefits

• Full-time salaried position: 38 hours per week (5 days)
• We have a great team and a motivating working environment. Our staff turnover is low, because many of our staff like to stay with us long term!
• Working in arguably the best area in Australia!

Task & responsibilities

 Direct the overall daily operations of the café to ensure efficient workflow, high service standards, and consistent customer experience.

• Establish staffing requirements, prepare rosters, and allocate resources to meet operational demands.

• Oversee financial performance by supervising cash handling, reviewing sales results, and controlling operating costs.

• Coordinate supplier relationships, authorise orders, and manage inventory to support uninterrupted service.

• Lead the recruitment process and facilitate onboarding, coaching, and performance management of team members.

• Promote compliance with food safety legislation, workplace health standards, and regulatory requirements.

• Analyse customer feedback and operational outcomes to identify opportunities for service and process improvement.

• Collaborate with kitchen leadership to shape food offerings, adjust pricing structures, and support revenue growth.

• Administer stock control systems and evaluate usage patterns to reduce loss and optimise margins.

• Handle escalated customer matters professionally, implementing appropriate resolutions to protect the business’s reputation.

• Guide team performance by setting expectations, monitoring productivity, and fostering a positive workplace culture.

• Contribute to business planning initiatives aimed at strengthening profitability and supporting long-term operational success.

Qualification & experience

Qualifications

AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) in Hospitality

Work experience

• At least one year of full-time (38 hours/week) experience as a Restaurant or Café manager

• Or 3 years full time relevant qork experience in absence of a relevant qualification