Restaurant Manager - Tedesca Osteria (Farm-to-Table)
Position Type: Full-time
Location: Tedesca Osteria (Farm-to-Table Fine Dining)
Salary: $75,000-$80,000
Reports to: General Manager and working closely with the Head Chef
Tedesca Osteria is a farm-to-table fine dining restaurant defined by warm, exceptional hospitality and a highly curated, international wine list. We are seeking an accomplished Restaurant Manager with strong international experience to lead our front-of-house team, elevate service culture and drive day to day operational excellence.
This role is ideal for a hospitality professional who has been shaped by European dining culture—where pacing, precision, elegance, and genuine hosting are the standard—and who is excited to bring that craft to a destination restaurant with an outstanding international wine list.
Visa / Sponsorship: We are open to sponsoring the right candidate, subject to eligibility and local immigration requirements.
The Role
This is a hands-on leadership role combining refined floor leadership (hosting, service style, coaching) with strong operational management (labour, stock, compliance, systems and performance). You will be a consistent presence on the floor, setting standards and ensuring every service is calm, precise and memorable.
What You’ll Be Responsible For
1)Service Leadership & Culture
- Lead daily service with a polished, European-informed service style: pace, table presence, sequence of service and attention to detail.
- Act as lead host when required: manage reservations, seating flow, table plans, VIP recognition, guest notes and special requests.
- Maintain strong guest communication standards (phone/email/in person), ensuring warmth, clarity and professionalism.
- Coach, mentor, and develop FOH team members through consistent feedback and training.
- Run pre-service briefings and ensure standards are maintained across every shift.
2) Overall Restaurant Operations (Daily & Weekly)
- Oversee day-to-day operations across FOH, coordinating closely with BOH to deliver smooth, consistent service.
- Conduct pre-service walk-throughs and service readiness checks (cleanliness, settings, uniforms, bathrooms, stations, music/lighting, menus).
- Manage opening/closing procedures, including cash-up protocols, security checks, end-of-night reporting, and incident documentation.
- Ensure service periods run to plan: briefing, execution, recovery, and debrief with actionable feedback.
3) Financial Control & Cost Management
- Monitor and manage restaurant operating costs, including labour, stock usage, breakage, and wastage.
- Support budgeting and weekly financial reviews with the General Manager, including revenue trends, cost variances, and service performance.
- Implement practical cost controls without compromising guest experience (portion/comp policy alignment, wastage reduction, smarter ordering).
4) Stock Management, Ordering & Supplier Coordination
- Monitor stock levels and coordinate ordering for:
- Beverage (including wine, spirits, beer, non-alc)
- FOH consumables and supplies (glassware, linens, menus, chemicals, packaging where relevant)
- Other operational requirements supporting service delivery
- Maintain accurate stock rotation and storage standards (FIFO, cleanliness, secure high-value wine management).
- Assist with stocktakes (weekly/monthly as required), variance tracking, and reporting on beverage cost and discrepancies.
5) Wine Program Support (International List)
- Uphold premium wine service standards: presentation, glassware, temperature control, decanting where appropriate, and upsell through genuine hospitality.
- Train and coach staff to speak confidently about an international wine list (regions, styles, pairings, key producers).
- Support wine list maintenance: availability updates, vintage changes, staff notes, and service guidelines.
6) Rostering, Labour Planning & Team Performance
- Create and manage weekly rosters aligned to bookings, events, seasonality, and service needs.
- Monitor timekeeping and labour cost performance; adjust staffing levels proactively based on reservations and trade.
- Assist with recruitment, onboarding, training plans, and performance management for FOH roles.
- Build a culture of accountability and professionalism—clear expectations, consistent feedback, and fair leadership.
7) Compliance, Safety & Standards
- Ensure operations comply with all relevant requirements for:
- Food safety and hygiene standards
- Workplace Health & Safety procedures
- Responsible service of alcohol
- Venue policies and licensing conditions
- Maintain incident registers and ensure appropriate escalation and follow-up with management.
- Ensure consistent standards of cleanliness, maintenance reporting, and safe work practices across FOH and service areas.
8) Systems, Reservations & Service Communication
- Maintain accurate reservation notes, guest profiles, dietary/allergy information, and seating plans.
- Ensure clear service communication between FOH/BOH: special notes, allergies, out-by times, large bookings, and pacing.
- Support accurate end-to-end POS practices: table management, correct itemisation, payment handling, and reconciliation.
What We’re Looking For
Proven experience as a Restaurant Manager / Assistant Restaurant Manager / Maître d’ in fine dining or premium restaurants.
International hospitality background strongly preferred, with confidence in classic service style and hosting.
Strong operational competence: labour planning, stock control, compliance, cost awareness, and daily reporting.
Wine confidence essential—comfortable guiding guests through an internationally focused list (WSET level a minimum requirement).
Calm, decisive leadership style with a genuine passion for developing teams.
Fluent English required; additional European languages highly regarded.
What We Offer
- $75,000–$80,000 salary
- A high-standard, farm-to-table fine dining environment with an exceptional international wine focus
- A professional team culture centred on hospitality, consistency, and craft
- Sponsorship consideration for outstanding candidates with international experience (eligibility dependent)
How to Apply
Please send:
- Your CV (resume)
- A brief note outlining your international experience, your service philosophy, and why you’re interested in Tedesca Osteria.
Pay: $75,000.00 – $80,000.00 per year
Work Location: In person
