Pavilion Restaurant Manager

About Burleigh Pavilion

Perched right on the beachfront at Burleigh Heads, Burleigh Pavilion is one of the Gold Coast’s most iconic hospitality venues — where great food, cold drinks, ocean views and good times come together.

With multiple spaces, busy service periods, events, live entertainment and a diverse mix of guests, no two days at The Pav are quite the same. We’re a fast-paced, high-energy venue that prides itself on delivering exceptional hospitality while creating a fun and supportive environment for our people.

Job Overview

The Pavilion Restaurant Manager is responsible for the smooth and efficient operation of the front of house support teams, ensuring a high standard of service, guest experience and team performance.

Working closely with the Venue Manager and Head Chef, this role oversees Hosts, Food Runners and associated FOH operations, including rostering, wages, table allocations and menu management.

Key Responsibilities & Accountabilities

Guest Experience & Service

-        Ensure a consistently high standard of guest service

o   Manage guest feedback and resolve service issues promptly.

o   Support the smooth flow of service across the venue.

Hosts & Reservations

-        Lead and manage the Host team.

o   Oversee table allocations, bookings and floor plans.

o   Manage waitlists, walk-ins and reservation flow.

Lead Service Operations and Floor Staff

-        Lead and coordinate the Food Runner team.

-        Maintain communication between the kitchen and floor teams.

-        Menu Management

o   Work with the Head Chef on menu updates and changes.

o   Coordinate menu editing, proofing and printing.

-        Foster a positive and accountable team culture.

-        Conduct pre-service briefings.

Wages & Labour Management

-        Prepare and manage rosters for Hosts and Food Runners.

-        Monitor labour costs and staffing levels.

Team Leadership & Development

-        Recruit, onboard and train team members.

-        Provide coaching, feedback and performance support.

Key Performance Areas

-        Guest satisfaction and service standards.

-        Efficient table allocations and service flow.

-        Food Runner efficiency and accuracy.

-        FOH team performance and engagement.

-        Effective wage and labour management.

-        Accuracy and presentation of menus.

-        Strong communication between FOH, Kitchen and Management.