North Inv Pty Ltd T/A Marree’s Outback Roadhouse & General Store is seeking an experienced and capable Café or Restaurant Manager (ANZSCO 141111) to oversee the day-to-day hospitality operations of its Oasis Café & Bistro and associated roadhouse food service operations located in Marree, regional South Australia.

The business provides café and restaurant services, takeaway food and beverage operations, and customer service to tourists, travellers, transport operators, and the local community within a remote outback hospitality environment. The successful candidate will be responsible for managing hospitality operations, supervising staff, maintaining service standards, supporting business profitability, and ensuring efficient customer service delivery across the venue.

The role requires strong operational management skills, leadership capability, commercial awareness, and the ability to work independently in a fast-paced regional hospitality environment.

Benefits

• Competitive salary package
• Opportunity to work in a well-established regional hospitality business
• Supportive and friendly team environment

Task & responsibilities

• Managing the daily operations of the café and restaurant, ensuring efficient service across all trading periods;
• Supervising and coordinating hospitality staff, including recruitment, onboarding, training, rostering, and performance management;
• Coordinating front-of-house operations to maintain high standards of customer service and operational efficiency;
• Planning menus in consultation with kitchen staff, considering seasonal availability, customer demand, food costs, and operational requirements;
• Monitoring food quality, presentation, portion control, and service standards to ensure a consistent customer experience;
• Managing stock control, inventory systems, ordering supplies, and supplier relationships for food, beverages, and operational goods;
• Liaising with suppliers and transport providers to ensure timely deliveries and continuity of operations within a remote regional location;
• Overseeing cash handling procedures, point-of-sale systems, daily reconciliations, and financial transactions with accuracy and accountability;
• Managing operational budgets, controlling costs, monitoring revenue performance, and supporting business profitability;
• Ensuring compliance with food safety legislation, hygiene standards, workplace health and safety requirements, and relevant licensing obligations;
• Handling customer enquiries, feedback, and complaints in a professional and timely manner to maintain customer satisfaction;
• Coordinating workflow between kitchen, café, and customer service staff to ensure smooth and efficient service delivery;
• Maintaining cleanliness, presentation, and operational standards throughout dining areas, service counters, customer facilities, and hospitality service areas;
• Supporting the coordination of hospitality and customer service operations within the broader roadhouse environment;
• Monitoring business performance and implementing operational improvements to enhance efficiency, service quality, and customer satisfaction;
• Assisting with hospitality services for tourists, travellers, tour groups, and regional customers during peak travel periods;
• Managing operational challenges associated with regional and remote hospitality service delivery;
• Supporting promotional activities and customer engagement initiatives to strengthen the business reputation and customer experience;
• Ensuring all hospitality operations are conducted in accordance with company policies, Australian hospitality standards, and regulatory requirements.

Qualification & experience

• Diploma or higher qualification in Hospitality Management, Business, or a related field, or equivalent industry experience;
• Minimum of 2–3 years of experience in a managerial or supervisory role within a café, restaurant, roadhouse, or hospitality environment;
• Demonstrated experience managing daily hospitality operations, customer service delivery, and staff supervision;
• Strong knowledge of Australian food safety standards, hygiene practices, and workplace compliance requirements;
• Experience in stock control, purchasing, supplier coordination, and inventory management;
• Proven ability to manage operational budgets, control costs, and contribute to business profitability;
• Excellent leadership, communication, organisational, and interpersonal skills;
• Ability to work independently and effectively within a regional or remote hospitality environment;
• Strong problem-solving skills and the ability to perform under pressure during busy service periods;
• Experience using hospitality POS systems, cash handling procedures, and operational reporting tools;
• Flexibility to work weekends, public holidays, and rotating shifts as required in hospitality operations;
• Ability to adapt to a diverse customer base including tourists, transport operators, and local community members.