Position: Restaurant Manager

Business: Bornga Adelaide

Location: Adelaide CBD, SA

Job Type: Full-time, Permanent

Salary: $78,000 to $85,000 per annum plus Superannuation

About us

Bornga Adelaide is a proudly Australian Owned and growing franchised Korean BBQ restaurant located in Adelaide CBD and operated by Sunny Field AU Pty Ltd. We provide a full-service high volume dine-in Korean BBQ experience supported by Korean-style dishes, table service, group dining, beverage service and a strong focus on authentic hospitality.

Our restaurant is built around the Korean BBQ dining experience, where service quality depends on close coordination between the dining floor, kitchen team, grill-table service, meat preparation, side-dish service, customer guidance, stock control, hygiene standards and service timing. The business serves local residents, city workers, students, visitors, families, social groups and customers seeking a genuine Korean dining experience in Adelaide.

As our team at Bornga Adelaide continues to establish and grow its operations, we are seeking an experienced Restaurant Manager to oversee daily restaurant operations, develop reliable service systems, supervise staff, manage stock and supplier arrangements, support menu and pricing decisions, and ensure consistent food quality, customer service and compliance standards. This role is central to maintaining the restaurant’s operating discipline, customer experience and long-term growth as a Korean BBQ dining venue in the Adelaide CBD.

Key Duties and Responsibilities of the Role

The ideal Restaurant Manager at Bornga Adelaide will be expected to undertake duties including, but not limited to, the following:

i. Plan, organise, direct and monitor the daily operations of the restaurant to ensure smooth service delivery, efficient workflows, staff readiness, strong floor control and a consistent customer experience across lunch, dinner, weekend and evening trading periods.

ii. Work closely with chefs and kitchen staff on menu planning, menu updates, food presentation, Korean BBQ service requirements, portion control, customer feedback and food cost control to maintain consistency across BBQ items, Korean dishes and group dining options.

iii. Coordinate front-of-house and kitchen operations, including customer seating, reservations, table allocation, table service, order flow, food service timing, kitchen communication, side-dish replenishment, grill-table readiness and table turnover.

iv. Arrange and monitor the purchasing of food, meat supplies, beverages, Korean ingredients, sauces, side-dish items, cleaning products, consumables and other restaurant operating supplies in accordance with business needs, supplier pricing, stock demand and budget controls.

v. Plan and organise group bookings, special dining occasions, peak trading periods, promotional dining periods and other restaurant functions to ensure appropriate staff coverage, kitchen preparation, table allocation, service timing and customer satisfaction.

vi. Manage stock levels, supplier deliveries, storage practices, inventory records, wastage control and replenishment arrangements to support daily trading requirements, maintain product consistency and reduce unnecessary operating loss.

vii. Assist with pricing and cost-control decisions by reviewing supplier costs, stock usage, wastage, menu demand, portion sizes, food margins and the commercial performance of the restaurant’s dine-in Korean BBQ offering.

viii. Ensure the dining area, kitchen, storage areas, service stations, grill tables, equipment, furniture and restaurant facilities are clean, presentable, functional and suitable for a full-service Korean BBQ restaurant environment, while monitoring food safety, hygiene, workplace health and safety, liquor-related service requirements where applicable, safe storage practices, cleaning standards and relevant restaurant operating procedures.

ix. Supervise customer service standards by overseeing customer greeting, reservations, order-taking support, table service, Korean BBQ service guidance, customer enquiries, complaint handling and service recovery, while conferring with customers to assess satisfaction with meals, table-grill service, food timing, staff conduct, dining-room presentation and overall service experience.

x. Maintain accurate records relating to daily takings, POS transactions, supplier invoices, purchasing records, stock usage, wastage, operating expenses and other restaurant management information required for financial and operational control.

xi. Recruit, train, roster, supervise and motivate front-of-house and kitchen staff, including developing practical staff training routines for customer greeting, reservations, Korean BBQ service explanation, order taking, grill-table safety, side-dish service, cleaning standards, stock handling, closing procedures and customer service recovery.

xii. Liaise with suppliers, service providers and business management regarding product quality, pricing, delivery timing, stock availability, equipment maintenance, supplier performance, restaurant sales, customer feedback, labour use, food cost, wastage levels, service efficiency and operational improvement.

Skills, Experience and Personal Attributes

At Bornga Adelaide, our hiring team is looking for an experienced hospitality professional who brings maturity, leadership capability and strong hands-on restaurant management experience. The successful candidate will ideally demonstrate:

i. Practical knowledge of food and beverage operations, customer service, table service, kitchen coordination and daily restaurant workflows.

ii. Strong experience in restaurant, catering or hospitality management, preferably in a busy dine-in restaurant environment.

iii. Demonstrated ability to supervise, train, roster and motivate both front-of-house and kitchen staff in a structured and professional manner.

iv. Strong understanding of stock control, purchasing procedures, supplier coordination, food cost control, inventory records and wastage management.

v. Sound knowledge of food safety, hygiene, workplace health and safety, and restaurant compliance requirements.

vi. Strong customer service skills, including the ability to handle customer enquiries, feedback, complaints, group dining expectations and service issues professionally.

vii. Strong organisational and communication skills, with the ability to manage service pressure during busy lunch, dinner, weekend, evening and group dining periods.

viii. Sound commercial awareness in relation to labour cost, food cost, stock control, supplier pricing, sales performance, wastage, margins and operational efficiency.

ix. Experience in Korean BBQ, Korean cuisine, Asian cuisine, premium meat service, table-grill dining or full-service dining operations will be highly regarded.

x. The ability to work closely with business ownership and management in a trusted operational capacity.

xi. A practical leadership style, strong personal presentation, reliable attendance and the ability to maintain professional standards across the dining floor, kitchen interface and customer service environment.

Qualifications and Experience

i. A relevant qualification in Hospitality Management, Restaurant Management, Business Management or a related field would be advantageous.

ii. An AQF Diploma or higher qualification in hospitality or a related discipline will be highly regarded.

iii. At least three years of relevant restaurant, catering or hospitality management experience may be accepted in lieu of formal qualifications.

iv. Substantial senior-level experience in restaurant operations, staff supervision, customer service, stock control and food service management will be highly regarded.

At Bornga Adelaide, our core team places strong value on practical hospitality experience, leadership ability and service discipline. We are seeking someone who can manage daily restaurant operations with confidence, maintain consistent food and service standards, lead staff effectively and support the continued growth of Bornga Adelaide as a Korean BBQ dining venue in Adelaide CBD.

Preference will be given to Australian Citizens and Permanent Residents.