The Role
We’re looking for a talented and experienced Restaurant Manager to join the team at Kingsford, one of Australia’s leading luxury retreats in the Barossa Valley. Join a unique property known for its elevated hospitality, attention to detail, and exceptional guest experience.
About Kingsford The Barossa
Tucked away just 45 minutes from Adelaide, Kingsford The Barossa is an iconic 225-acre retreat on the edge of South Australia’s renowned wine country. Once home to a wealthy nineteenth-century pastoralist, the estate has been reimagined following a multi-million dollar redevelopment, now offering an exclusive 16-suite experience alongside a striking new lodge that celebrates the very best of the Barossa - fine wine, artisan produce and shared moments.
Further elevating the estate’s culinary offering, renowned chef Jake Kellie has joined as Culinary Director of Orleana Restaurant. Known for his bold, fire-driven cooking and globally recognised career, Kellie brings a fresh, immersive dining experience that showcases the region’s exceptional produce while complementing the rich heritage and landscape of Kingsford.
The role and key duties;
- Deliver exceptional, personalised guest experiences aligned with our vision and values, ensuring service is executed in line with Salter Brothers Hospitality standards
- Lead, inspire and develop a high performing team of hospitality professionals
- Foster a positive, energetic team culture where individuals feel supported and empowered to thrive
- Coach and mentor the restaurant team to consistently uphold service excellence and quality standards
- Build and nurture strong relationships with guests and the local community to drive loyalty and repeat visitation
- Identify opportunities to elevate the guest experience through thoughtful recommendations of food, beverage and curated experiences
- Drive strong commercial performance through effective management of labour, beverage costs and overall operational efficiency
Essential criteria required to be considered;
- 2–3 years’ experience in a management role within a fine dining, high-end or hatted restaurant environment
- A genuine passion for exceptional food and wine, paired with a vibrant and engaging approach to customer service
- Demonstrated ability to lead, motivate and develop a team, supporting the next generation of hospitality professionals
- Strong wine knowledge, with a keen interest in developing and maintaining a compelling wine list
- Proven financial acumen, with the ability to manage costs, analyse performance and drive profitability
- Strong operational knowledge of back-of-house functions, including stock control, COGs and effective rostering