Position: Front-of-House Manager
Employment Type: Full-Time, 40 hours a week
Remuneration: $70,000-75,000 Annual Salary (Review at 6 months)
Probationary Period: 4–6 months
Who are we:
Dee Den is a full-service, casual fine dining restaurant in Buderim serving modern Asian cuisine. We are a busy venue focused on bold flavours and high-quality service that feels warm, not stiff. Check us out at or @deedenbuderim.
About the Role:
The Front-of-House Manager is responsible for leading the floor team and overseeing the daily operations of the restaurant. This is a hands-on role that requires a presence on the floor during service to support staff, manage guest flow, and ensure the venue operates according to Dee Den standards. The role balances active service leadership with some administration and team management.
Key Responsibilities:
* Shift Management: Leads daily service operations in a service-oriented philosophy. Acts as the primary point of contact for guest inquiries and provides immediate guidance to staff to maintain a smooth workflow.
* Staff Rostering: Handles the fortnightly staff roster, ensuring the floor is appropriately staffed for all shifts while remaining mindful of wage costs and budget targets.
* Staff Training & Development: Onboards and trains new team members according to Dee Den's service standards. Conducts formal performance reviews every six months to track progress and identify areas for growth.
* Customer Conflict Resolution: Handles guest complaints and feedback in real-time. Acts as the first point to de-escalate issues and ensure customer satisfaction is restored. Implements practical service recovery strategies, such as appropriate compensation or follow-up actions, to protect the restaurant's reputation and maintain a high-quality brand image.
* Team Conflict Resolution: Manages internal workplace culture by addressing staff disagreements directly and professionally, maintaining a healthy and respectful work environment.
* Event & Booking Coordination: Manages functions and large group bookings. This includes guest communication, managing dietary requirements, processing card authorisation holds on booking system.
* Inventory & Ordering: Monitors stock levels and places orders for tableware, glassware, uniforms, and cleaning products to ensure the venue is consistently equipped.
* Venue Presentation & Maintenance: Oversees the daily physical appearance of the restaurant. Proactively identifies and informs owners of any maintenance issues, repairs, or improvements needed to keep the venue in top condition.
* Compliance: Ensures the restaurant meets all food safety, sanitation, and RSA requirements in line with government regulations.
Requirements:
* Minimum 1+ years of experience in a restaurant leadership or management role.
* Demonstrated ability to manage a fast-paced floor and lead a team independently.
* Practical experience in creating staff rosters and managing labour costs.
* A strong customer-oriented approach with a proven track record of de-escalating conflicts and exceeding guest expectations.
* Strong communication skills for interacting with guests, staff, and owners.
* Full availability for a hospitality roster, including nights, weekends, and public holidays.
* Valid RSA certificate.
* Full working rights in Australia.
Bonus Points:
· Familiarity with Asian cuisine and flavour to answer questions from guests.
· Experience using modern softwares, we use:
* Taptouch for POS
* NowBookIt for reservations & gift vouchers
* Deputy for Rostering