We’re seeking a Restaurant Manager to lead the venue in a high-energy, quality-driven, guest centric environment. You’ll be operationally led, but encouraged to treat the venue as your own – owning systems, SOS, GP adherence, usual day to day of running a restaurant and training.
About JOJIElevated above the corner of George and King Street, sitting atop the Cartier building, JŌJI overlooks the main commercial crossroads of the Sydney CBD. JŌJI offers a contemporary bar lounge experience infused with the textures of Japan, where the art of the cocktail takes centre stage alongside a unique culinary offering. The venue is a haven for those seeking a refined yet unpretentious atmosphere, where expertly crafted drinks complement a menu centred around the robata grill, featuring small plates designed to be shared. Every element is designed to reflect both the sophistication and boldness of its surroundings, blending classic techniques with a modern flair. The architecture subtly weaves in the minimalist beauty of Japanese design, creating an ambiance that is both serene and dynamic. As the night deepens, JŌJI comes alive with a carefully curated live music and DJ lineup, offering an eclectic soundtrack that carries guests late into the night. With panoramic views that capture the pulse of Sydney, JŌJI invites guests to create and savour life’s unique moments in a setting that merges the beauty and subtlety of Japanese design with the dynamic spirit of its iconic location. Here, in the heart of the city, every sip, bite, and beat are a journey—a chance to connect with Sydney’s evolving narrative, where tradition meets innovation against the backdrop of an ever-changing skyline.
Key Responsibilities- Lead, train, and motivate front-of-house teams to deliver exceptional guest experiences.
- Oversee daily operations including reservations, floor management, and service flow.
- Manage rosters, budgets, and cost controls.
- Build and maintain strong relationships with guests and regulars.
- Collaborate with the General Manager, Head Chef and Head Office team to implement service standards and promotional initiatives.
- Drive a culture of accountability, care, and continuous improvement.
- Proven experience as a Restaurant Manager or Venue Manager in a premium or high-volume dining environment.
- A strong understanding of modern Australian hospitality and service standards.
- Confident leader with excellent communication and people management skills.
- Hands‑on approach with the ability to thrive under pressure.
- Passion for great food, drinks, and guest connection.
- Full Australian working rights and RSA required.
- Competitive salary package.
- Career growth within an expanding hospitality group.
- Supportive, professional environment with ongoing training and development.
- Opportunities to be involved in future venue openings and projects within ESCA Group.
Mid‑Senior level
EMPLOYMENT TYPEFull‑time
JOB FUNCTIONManagement and manufacturing
INDUSTRYHospitality
BASE PAY RANGEA$75,000.00/yr – A$90,000.00/yr
APPLICATION PROCESSHow to apply: Click on the Apply Now button to apply through Zapid Hire.
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