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RESTAURANT MANAGER

Gender Representation

57% Female

Median Age

38

Median Weekly Earnings

$1441

Average Weekly Hours

46 Hours

ROLE & RESPONSIBILITIES

A Restaurant Manager is responsible for the smooth daily operation of a restaurant, ensuring customers enjoy a high-quality dining experience while the business remains efficient and profitable. They lead the front-of-house team, manage bookings, coordinate with kitchen staff, resolve customer concerns, and monitor service standards.
The role also includes stock ordering, rostering, financial reporting, and maintaining hygiene and licensing compliance. Restaurant Managers train and support staff, implement promotional strategies, and monitor KPIs to ensure targets are met.

This career is ideal for confident, people-focused individuals who thrive in busy environments and enjoy leading teams. The ability to stay calm under pressure, solve problems quickly, and deliver excellent customer service is essential. Restaurant Managers work in casual eateries, fine dining restaurants, franchises, and hotels, with opportunities to grow into area or operations management roles. A Diploma of Hospitality Management is commonly required, along with several years of hands-on experience in food service, supervision, or team leadership.

MARKET SIZE & ECONOMIC IMPACT

Australia’s hospitality industry is one of the country’s largest and most dynamic sectors, employing over 900,000 people and contributing approximately $71 billion annually to the national economy. Encompassing food services, accommodation, tourism, and events, the industry plays a critical role in both domestic activity and international trade.
 

Hospitality spans a wide range of venues and services—including cafés, restaurants, pubs, hotels, resorts, catering services, and event operations. It is a cornerstone of the Australian lifestyle and a major employer of young people, students, and migrants, offering accessible entry points into the workforce and long-term career opportunities.


The industry is vital to regional economies, supporting local producers, tourism operators, and cultural attractions. From outback retreats to coastal dining hubs, hospitality businesses drive local spending, job creation, and community vibrancy. In major cities, the sector supports nightlife, business travel, and international tourism—contributing to Australia's global reputation for quality service and food culture.


As international borders reopened and domestic travel surged post-pandemic, the industry has seen strong recovery momentum, fuelled by government stimulus, workforce rebuilding, and renewed consumer confidence. This resurgence has reignited demand for trained hospitality professionals across all levels, from kitchen and front-of-house staff to venue managers and event coordinators.


With the sector continuing to grow alongside population, tourism, and consumer trends, hospitality remains a resilient, people-focused industry offering diverse career paths, creative expression, and economic value across every corner of Australia.

EMERGING TRENDS & FUTURE OUTLOOK

Australia’s hospitality industry is rapidly evolving in response to changing consumer expectations, global travel trends, and advances in service technology. As the sector rebounds post-pandemic, there is a renewed focus on delivering exceptional customer experiences, supporting workforce development, and creating resilient, future-ready business models.
 

One of the most significant trends is the integration of technology and personalised service, where venues are adopting tools such as digital ordering systems, contactless payments, AI-powered reservations, and customer loyalty apps. These innovations are streamlining operations while allowing hospitality teams to focus on the guest experience, creativity, and service excellence.
 

There is also a growing emphasis on inclusive, culturally aware hospitality practices, especially when catering to diverse domestic and international audiences. Hospitality professionals are increasingly being trained in customer care that is respectful, accessible, and welcoming—particularly for First Nations visitors, culturally and linguistically diverse guests, and those with additional support needs.
 

Sustainability is another driving force in the industry, with a strong shift toward ethical sourcing, waste reduction, and eco-conscious design. From carbon-neutral hotels to zero-waste kitchens, businesses are adapting to both consumer demand and regulatory pressures around environmental responsibility.
 

Looking ahead, the hospitality sector is expected to expand steadily as tourism, population growth, and event culture continue to drive demand. Initiatives such as the THRIVE 2030 strategy are setting the direction for long-term, sustainable growth in Australia’s visitor economy. This will create high demand for skilled, adaptable professionals across food service, event management, hotel operations, and venue leadership.
 

The future of the hospitality industry is people-driven, experience-focused, and tech-enhanced—offering vibrant, fast-paced career opportunities for those passionate about service, creativity, and cultural connection.

CURRENT & EMERGING TECHNOLOGIES

Progress to Multi-Venue or Group Management

  • Step into roles such as Area Manager, Operations Manager, or Group F&B Manager, overseeing several restaurant locations.

  • Coordinate standard operating procedures, financial performance, and brand consistency across sites.

  • Develop leadership skills through mentoring venue managers and setting regional KPIs.

Move into Hospitality Business Ownership

  • Open your own café, bistro, or franchise with experience in operations, staffing, and supplier management.

  • Use industry connections to launch niche dining concepts or mobile food businesses.

  • Manage everything from concept creation to marketing and customer experience.

Shift into Hospitality Strategy or Consulting

  • Work as a restaurant consultant helping others improve profitability, customer experience, or kitchen workflows.

  • Offer services in menu pricing, service design, tech integration, or staff training.

  • Collaborate with food start-ups, events venues, or hotel F&B departments.

Expand into Tourism or Event Management

  • Use your hospitality expertise to manage food service operations at festivals, resorts, cruise lines, or tourism attractions.

  • Coordinate catering for events, weddings, or corporate functions on a larger scale.

OPPORTUNITIES FOR GROWTH

CORE SKILLS YOU NEED

Operations & Staff Management

Budgeting & Cost Control

Customer Service & Complaint Resolution

Sales, Marketing & Promotion

Compliance & Food Safety Leadership

Are you ready to take charge of a fast-paced hospitality venue and lead a team to service excellence? Restaurant Managers coordinate staff, streamline operations, and ensure every guest has a positive experience.


While experience in hospitality is highly valued, formal training can fast-track your career into management by strengthening your leadership, budgeting, and operational knowledge. To become a Restaurant Manager, you’ll typically need to complete a nationally recognised qualification such as:

  • Certificate IV in Hospitality

  • Diploma of Hospitality Management

  • Advanced Diploma of Hospitality Management

  • ​Short Courses in Food Safety Supervision, Staff Rostering, or Customer Service Excellence

GET QUALIFIED TO START YOUR CAREER

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