Hatted Lvl, Restaurant Manager, Regional 40 Seat, to$130k+S, Sponsorship, 4 day
Placed Recruitment PL
Melbourne,
Victoria,
Australia
Hospitality
482
All other/unspecified
Job posted on July 24, 2026
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Job Description:
About the Venue
This is stunning, a brand new luxury and restaurant, backed by significant private well known identity investment and years in the making. The accommodation premium, opening alongside a fine dining restaurant targeting two hats. The design is refined without pretension: marble, brass, timber, beautiful crockery combining old world elegance with handmade ceramics. Stylistically the references are La Doyenne, Arpege, and Blue Hill at Stone Barns. Not copies, but indicators of standard and approach. The goal is an experience that could not simply be replicated in the CBD.
The restaurant seats around 40 for a multi course degustation format, with a separate bar offering, breakfast for hotel guests, room service, and future events and weddings. The kitchen is brand new with live fire cooking, and there is a kitchen garden on site. The food is produce first, built on traditional technique, whole fish, seasonal vegetables, and country driven refinement.
The restaurant trades seven days across two formats. Thursday to Sunday it opens to the public with a seven course tasting menu at around $250 to $270 per head. Sunday night through Wednesday it serves hotel guests only, with a refined three course daily changing menu. The cellar, already close to $300,000 in wine, is intended to become one of the venue's signature features.
The Role
This is the senior floor leadership role for the restaurant. You will work directly alongside the executive chef, not in a distant reports to relationship but genuinely alongside him, and take full ownership of the floor from opening.
That means building the front of house team, establishing service standards, developing training systems, and holding the culture through the intensity of launch and beyond. Across a seven day operation split over breakfast, tasting menu service, and hotel guest dining, the structure will be broader than a single manager and assistant. You will lead it and shape it as the business finds its rhythm.
Your responsibilities will include:
Who This Person Is
Someone who understands what makes a room work. What makes service engaging, warm, unpretentious, and genuinely excellent. Not someone who learned service from a manual, but someone who has lived it and can feel the difference between a floor that hums and one that merely functions.
You have led teams in high expectation environments. You have trained people properly, held the line when it would have been easier to let it slide, and built culture that lasted beyond your tenure. You earn respect from the kitchen because you care as much as they do about what lands on the table and how it is received. You are not precious, but you are precise. You can read a room, adjust a sequence, rescue a wobble, and make a guest feel looked after without ever being overbearing.
You must drive. There is no public transport to this location, and that is non negotiable. Beyond that, you want to be part of building something, not looking for a stepping stone. Passion for produce, for hospitality done properly, and for a team that cares, all of it matters here.
Benefits and Why You Will Thrive
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This is stunning, a brand new luxury and restaurant, backed by significant private well known identity investment and years in the making. The accommodation premium, opening alongside a fine dining restaurant targeting two hats. The design is refined without pretension: marble, brass, timber, beautiful crockery combining old world elegance with handmade ceramics. Stylistically the references are La Doyenne, Arpege, and Blue Hill at Stone Barns. Not copies, but indicators of standard and approach. The goal is an experience that could not simply be replicated in the CBD.
The restaurant seats around 40 for a multi course degustation format, with a separate bar offering, breakfast for hotel guests, room service, and future events and weddings. The kitchen is brand new with live fire cooking, and there is a kitchen garden on site. The food is produce first, built on traditional technique, whole fish, seasonal vegetables, and country driven refinement.
The restaurant trades seven days across two formats. Thursday to Sunday it opens to the public with a seven course tasting menu at around $250 to $270 per head. Sunday night through Wednesday it serves hotel guests only, with a refined three course daily changing menu. The cellar, already close to $300,000 in wine, is intended to become one of the venue's signature features.
The Role
This is the senior floor leadership role for the restaurant. You will work directly alongside the executive chef, not in a distant reports to relationship but genuinely alongside him, and take full ownership of the floor from opening.
That means building the front of house team, establishing service standards, developing training systems, and holding the culture through the intensity of launch and beyond. Across a seven day operation split over breakfast, tasting menu service, and hotel guest dining, the structure will be broader than a single manager and assistant. You will lead it and shape it as the business finds its rhythm.
Your responsibilities will include:
- Full ownership of service delivery, floor culture, and guest experience across a 40 seat fine dining room
- Recruitment, training, and development of the front of house team
- Beverage programme support, including wine service across a significant cellar and a cocktail offering rooted in local produce
- Collaboration with the executive chef on pacing, plating, and the integration of floor and kitchen
- Management of reservations, guest communications, and private dining
- Rostering, labour management, and operational reporting
- Setting and holding the standard daily, not just at opening
Who This Person Is
Someone who understands what makes a room work. What makes service engaging, warm, unpretentious, and genuinely excellent. Not someone who learned service from a manual, but someone who has lived it and can feel the difference between a floor that hums and one that merely functions.
You have led teams in high expectation environments. You have trained people properly, held the line when it would have been easier to let it slide, and built culture that lasted beyond your tenure. You earn respect from the kitchen because you care as much as they do about what lands on the table and how it is received. You are not precious, but you are precise. You can read a room, adjust a sequence, rescue a wobble, and make a guest feel looked after without ever being overbearing.
You must drive. There is no public transport to this location, and that is non negotiable. Beyond that, you want to be part of building something, not looking for a stepping stone. Passion for produce, for hospitality done properly, and for a team that cares, all of it matters here.
Benefits and Why You Will Thrive
- Salary $100,000 to$130,000 plus superannuation, negotiable for the right person
- 4 Days
- Sponsorship available 482 and 491 visa pathways. This is the first postcode outside Sydney with regional visa access