The Role

Ardour Milton Park Bowral has an exciting opportunity for a Restaurant Manager to lead our passionate Food & Beverage team.

As Restaurant Manager, you will play a key role in leading daily restaurant operations while supporting the delivery of exceptional events and guest experiences. Working closely with the wider operational leadership team, you will help create a seamless service environment that reflects the high standards and personalised hospitality for which Ardour Milton Park Bowral is renowned.

About Ardour Milton Park Bowral

Milton Park Country House Hotel & Spa in Bowral, NSW, has undergone a $10 million transformation and recently reopened in February 2026 as Ardour Milton Park Bowral, the very first flagship in our new Ardour Hotels & Estates collection.

Nestled on a secluded hilltop woodland just under two hours from Sydney, Ardour Milton Park Bowral is a luxury escape like no other. Our 44-room heritage property boasts an adjoining wellness spa, two exceptional restaurants, and a stunning events pavilion - all set within 32 acres of manicured gardens and rolling lawns.

What you’ll be doing…

• Deliver an exceptional and personalised dining experience for every guest, ensuring service exceeds expectations from arrival through to departure.
• Oversee daily restaurant operations, ensuring smooth service execution, efficient workflows, and consistent delivery of quality food, beverage, and guest experiences.
• Build strong relationships with guests, local businesses, and the wider community to drive repeat visitation, positive word-of-mouth referrals, and long-term loyalty.
• Lead, motivate, and inspire a high-performing restaurant team by fostering a positive culture, setting clear expectations, and promoting excellence in service delivery.
• Recruit, onboard, train, coach, and develop team members, providing regular feedback, performance management, and career development opportunities.
• Ensure all restaurant operations are conducted in accordance with health, safety, food handling, liquor licensing, and company compliance standards.
• Manage labour costs, rostering, inventory control, stock ordering, and wastage to maximise operational efficiency and profitability.
• Drive sales through effective upselling, promotion of food and beverage offerings, and the creation of memorable dining experiences tailored to guest preferences.
• Monitor and maintain high standards of presentation, cleanliness, and venue ambience, ensuring the restaurant consistently reflects the brand's values and reputation.
• Collaborate with kitchen, events, and leadership teams to deliver seamless service, special events, and unique guest experiences.
• Continuously coach and mentor the restaurant team to uphold service excellence, product knowledge, and operational standards.

Essential criteria required to be considered

• Minimum of 2 years experience as a Restaurant Manager from within a high end or a la carte restaurant environment (essential);
• RSA certificate and NSW competency card (essential);
• Strong understanding of food and beverage operations and a keen interest in developing these skills;
• A genuine love for great food and wine;
• WSET level 2 or CMS certification (desirable);
• Demonstrated financial acumen in relation to running a profitable restaurant;
• Sound understanding of back of house operations including stock takes, COG's and rostering;
• Ability to lead a team to success and develop those coming up in the industry;
• A talent for customer service with a vibrant and outgoing nature.