Address- plan menus and food service
- organise special functions and events
- keep track of stock; plan and manage the budget
- ensure dining areas comply with health regulations
- hire, train and supervise wait and kitchen staff; manage staff rosters
- ensure health, safety and liquor licensing regulations are followed
- take bookings and assist with customer service.
Responsibilities:
Oversee and co-ordinate the operations of the venue.
Achieve Revenue objectives.
Ensure customer service is to the highest quality and that all guest experience targets are met.
Manage and train staff to achieve venue objectives.
Adhere to cash handling and reconciliation procedures in accordance with management policies.
Be knowledgeable on all company policies.
Complete all necessary reports for management.
Ensure venue is kept to a high standard of cleanliness.
Ensure food and drinks are consistently prepared to the highest standard.
Recruitment for all required front of house roles
Ensure all food safety standards are adhered to
Manage all liquor licensing requirements and ensure responsible service of alcohol at all times.
Manage all reservations/guest booking experiences
Work with the head chef and management team to produce specials
Work with senior management team to always improve and develop the venue offering, guest experience and business performance/efficiency
Summary of role requirements:
- Looking for candidates available to work:
- Monday: Evening
- Tuesday: Evening
- Wednesday: Evening
- Thursday: Evening
- Friday: Evening
- Saturday: Evening
- Sunday: Evening
- 1 year of relevant work experience required for this role
- Work visa can be provided for this role
- Expected start date for role: 01 July 2024
- Expected salary: $70,000 per year
