Harriet Johnson

Lead front of hours operations, for an intimate 30 seat, chef led/owned venue, collaborating with chef to deliver a fine dining and highly personalised experience.

I have played a critical role in establishing operational systems, service standards and a beverage program from the onset of the restaurant opening in July 2025.

I have significantly contributed to the restaurant being awarded a Chefs Hat within the first 6 months of operation. We have operated with a lean staffing model, to support growth and quality of dining experience. I independently manage the floor service and coordination of kitchen to front of house. My leadership and knowledge of the industry have achieved over 100 consecutive five-star reviews, recognised equally for food and service excellence. Alongside service execution, I have overseen reservations, built supplier relationships, stock control, cost management, recruitment and staff rostering to ensure both profitability and sustainable performance for the boutique small restaurant to perform and deliver high quality dining experience.

• Restaurant Supervisor | NOV 2021 - OCT 2022
• Restaurant Team Leader | JUL 2019 - NOV 2021

Progressed over six years at Elements of Byron from supervisory roles to Restaurant Manager, ultimately managing the dual-outlet premium resort signature restaurant operating across both the Terrace and Dining Room. The dining experience celebrated Byron Bay’s finest seasonal produce through evolving menus paired with an extensive wine list of over 200 wines. Within this luxury environment, I led a high-performing front-of-house team to deliver service excellence for both resort and local guests while maintaining strong commercial discipline and operational consistency. During my tenure, the venue achieved consecutive NSW Tourism Award recognition and was awarded Three Glass status at the Australian Wine List Awards from 2022 to 2025. I played a key role in mentoring and developing the team, elevating food and wine knowledge and fostering a culture of professionalism, accountability and collaboration, while leading the strategic planning and delivery of major events including Byron Writers Festival, Meet the Winemaker series and key seasonal activations.

• Maintained a high level of customer service and organizational skills achieving and securing 2 years
  running best café in Port Melbourne. I was responsible for the opening and close of business, cash handling, till settling and ordering of supplies. My position was to ensure the success and management of the café specializing predominantly in floor management and training.

• Highly regarded and competent employee with excellent customer service skills and energy for a
  fast paced working environment. Family managed small business that focused on being efficient given the business was located on a busy local and tourist St Kilda shopping strip, adjacent to Luna Park. My responsibilities included the training and mentoring of new employees, cash handling and till settling and closing of business.

• Worked in a corporate environment where a high level of professionalism was gained. Ensuring client demands were met on punctual deadlines. My responsibilities included reception duties, assisting in the production of project portfolios and handling and delivery of important confidential documents.