The Perks 

• Discounted stays across the entire SBH portfolio of hotels and retreats
• F&B discounts across all restaurants within the portfolio 
• Sponsorship available for the right candidate 
• Subsidised team accommodation 
• Genuine opportunity for career growth 
• Additional paid day off (Rejuvenation Day) 

The Role

Spicers Hidden Vale is seeking a Restaurant Manager to join the team. You will be an integral part of delivering our dining experience to our guests, whether it be for a conference, leisure group or for our dining offering.

About Homage Restaurant

Set on 12,000 acres, just one hour from Brisbane and upon some of the most fertile farming soil in the Southern Hemisphere, Homage Restaurant has a real sense of place. With offerings from an outdoor coal pit, smokehouse, wood-fire and rotisserie. Sustainability is at the heart of everything we do - including sustainability of our people. 

We have an 89 bed market garden, fermentation room, orchard, bee hives and free range farm onsite, meaning that much of the produce is from Spicers Hidden Vale itself and anything that’s not, is collected directly from nearby farms. It's the small things, like ‘family meal time’ before service, having the opportunity to work outside in the garden and interacting with our guests that make the difference.

The role and key duties;

• Curate an unforgettable and personalised experience for our guests from start to finish;
• Forge loyal relationships with guests and locals to promote repeated clientele;
• Lead and inspire a team of dedicated restaurant staff, providing guidance, training, and performance feedback; 
• Ensure compliance with health and safety regulations and company policies throughout the restaurant; 
• Assist in managing inventory, controlling costs, and optimising profitability; 
• Maximize and identify opportunities to sell products & experiences that suit the needs of our guests;
• Coaching of your restaurant team to uphold service and quality standards.

Essential criteria required to be considered;

• Minimum of 2-3 years of management experience in a fine dining, high end or hatted restaurant environment; 
• Strong wine knowledge and desire to grow and maintain a wine list; 
• Demonstrated financial acumen in relation to running a profitable restaurant; 
• Sound understanding of back of house operations including stock takes, COG's and rostering; 
• A genuine love for great food and wine; 
• WSET level 2 or CMS certification (desirable); 
• Ability to lead a team to success and develop those coming up in the industry;
• A talent for customer service with a vibrant and outgoing nature.

To apply online, please click on the apply button.

Alternatively, for a confidential discussion please contact Emma Martin our Talent Acquisition Manager on [email protected]