Job description

Position: Restaurant Manager Position Type: Full Time Salary: $75,000 - $85,000 p/a plus Super Employer Name: The Trustee for Viet Pho Family Trust - T/a South Viet Pho A.B.N. 93 367 869 308 Job Location: 2/396 South St, O'connor, WA, 6163, AUSTRALIA Advertising Period: 28 days - 8 Jul 2026 > 5 Aug 2026

Please include Reference: J1673-Workforce in the Subject Line and email all applications and CV to

Summary

Our client is seeking to add a Restaurant Manager to their South Viet Pho team, a Vietnamese restaurant business operating in Western Australia. With established locations in Northbridge and O’Connor, South Viet Pho is known for freshly prepared Vietnamese cuisine and broad menu offerings.

The Restaurant Manager will be responsible for managing the day-to-day operations of South Viet Pho’s O’Connor restaurant and ensuring the restaurant operates efficiently, profitably and in accordance with business, customer service and regulatory requirements.

This role reports directly to the Owner.

The typical job responsibilities will include, but are not limited to the following:

• Manage the daily operations of the restaurant, including front-of-house service, coordination with kitchen staff, customer flow, table management and overall service delivery.
• Plan, review and update menu offerings in consultation with the owner and kitchen team, taking into account customer demand, Vietnamese cuisine standards, ingredient availability, food cost and profitability.
• Arrange and oversee the purchasing of food, beverages, packaging, cleaning products and other restaurant supplies, ensuring suitable quality, reliable supply and compliance with budget requirements.
• Monitor stock levels, supplier performance, wastage, food cost and inventory records, and implement controls to reduce loss, over-ordering and unnecessary operating costs.
• Prepare, maintain and review operational records, including daily sales reports, stock records, supplier invoices, staff rosters, payroll-related records, incident reports and customer feedback.
• Manage staff rosters and labour allocation to ensure appropriate staffing levels during lunch, dinner, weekends, public holidays and peak trading periods.
• Recruit, train, supervise and performance-manage front-of-house and relevant support staff, including induction, task allocation, service standards, workplace conduct and ongoing coaching.
• Coordinate with chefs and kitchen staff to ensure timely food preparation, consistent presentation, accurate orders and efficient communication between kitchen and service areas.
• Ensure the restaurant complies with applicable food safety, health, hygiene, workplace safety and sanitation requirements, including cleanliness of dining areas, service areas, storage areas and customer facilities.
• Manage customer enquiries, reservations, complaints and service recovery matters in a professional manner to maintain customer satisfaction and repeat business.
• Organise and manage special functions, group bookings, private dining requests and community or cultural events, including staffing, menu coordination, timing and customer requirements.
• Monitor food quality, portioning, presentation and customer feedback to maintain consistency and support the restaurant’s Vietnamese food offering and brand reputation.
• Implement procedures to improve service efficiency, reduce customer wait times, minimise order errors and maintain consistent standards across shifts.
• Assist the owner with budgeting, pricing, labour cost control, sales performance review and operational planning to support the profitability of the restaurant.
• Develop and implement local marketing and customer engagement initiatives, including social media promotions, community engagement, customer retention activities and seasonal campaigns.
• Promote a positive workplace culture by encouraging teamwork, clear communication, accountability, professional behaviour and safe work practices.

Applicants must meet the following minimum requirements to be considered for the role:

• AQF Diploma or higher qualification in Hospitality Management, Business, Commercial Cookery or a closely related field; or an equivalent combination of relevant qualifications and substantial industry experience.
• At least three (3) years of relevant experience in restaurant, café, hospitality or food service management.
• Demonstrated experience supervising staff, preparing rosters, allocating duties and maintaining service standards in a busy hospitality environment.
• Demonstrated ability to manage restaurant operations, including stock control, supplier coordination, daily sales records, cost control and customer service.
• Knowledge of food safety, hygiene, workplace health and safety and restaurant compliance requirements.
• Strong communication, leadership, customer service and conflict resolution skills.
• Ability to work in a fast-paced restaurant environment, including evenings, weekends, public holidays and peak service periods.

Please include Reference: J1673-Workforce in the Subject Line and email all applications and CV to

Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful applicants will be contacted. Thank you for your interest in the role.