Position Overview

Vanden Estate is seeking a qualified and experienced Restaurant Manager to plan, organise and control the operations of its winery restaurant and cellar door hospitality services. This is a full-time managerial position requiring independent decision-making, staff supervision and financial responsibility in a regional business environment.

Key Duties & Responsibilities 

• Planning, organising and controlling the overall operations of the restaurant and cellar door service

• Coordinating and supervising front-of-house staff, including recruitment, training and performance management
• Managing staff rostering in line with business demand and seasonal fluctuations
• Monitoring customer service standards to ensure high levels of guest satisfaction
• Conferring with chefs and kitchen staff regarding menus, service procedures and food and wine coordination
• Managing reservations, functions, wine tasting experiences and special events
• Controlling purchasing, stock levels and inventory including beverages and estate wines
• Monitoring financial performance including budgeting, revenue tracking and cost control
• Ensuring compliance with food safety standards, liquor licensing laws and workplace health and safety requirements
• Handling customer complaints and implementing corrective measures
• Implementing promotional strategies and assisting with marketing initiatives to increase patronage

Essential Criteria

• Minimum 3 years of relevant full-time experience as a Restaurant Manager or in a comparable hospitality management role
• Minimum Diploma of Hospitality Management or higher or successor qualification
• Relevant qualification Diploma level or higher in Hospitality, Hotel Management or a related field
• Demonstrated experience managing restaurant or winery hospitality operations
• Experience in financial management, stock control and staff supervision
• Strong knowledge of food safety and liquor licensing compliance
• Ability to work evenings, weekends and peak seasonal periods