Venue Manager

The Group

Miss Chow’s Group is excited to announce the upcoming opening of our new venue in vibrant Fremantle in August.  The heritage listed building is a multi-faceted , 400-seater pax offering a fusion menu together with a carefully curated wine lists and excellent cocktails.  This is a newly created role, and the Venue Manager is a hospitality professional with a proven track record of establishing and growing a multi-faceted venue.

We are seeking a very experienced VM to drive the planning, delivering, and execution of a high-quality program of events and functions to promote the organisation’s profile in addition to overseeing the operational aspects of the venue.  This dynamic role involves collaborating with both internal and external stakeholders ensuring that the primary objective of the venue, events and functions are met. This role is very hands-on and requires the incumbent to utilise skills including project management, goal setting and administrative support.   The ability to work under pressure, demonstrate excellent listening skills, organisational skills and attention to detail are some of the strengths that the incumbent will bring to the role.  This position is demanding and diverse, which includes a mix of administrative tasks, project coordination and creativity

Job Duties & Responsibilities

Customers:

• Manage all aspects of the FOH department tending to the guests and exceeding their expectations.
• Build and strengthen relationships with existing and new guests and exhibit Miss Chow’s legendary service and enable future bookings and upselling opportunities where possible.
• Develop and implement customer loyalty initiatives.

Operations

• Ensure that the venue is consistently well prepared for each service and always stocked through ordering and adequate planning.
• Manage supplies including delivery days, minimum order quantities and ensure that delivery notes match orders placed.
• Always ensure that the venue is always well presented including the functions room, bar, storeroom and toilet facilities. Ensure compliance with sanitation and safety regulations is always maintained.  This will require you to liaise with cleaning companies and set up a cleaning roster and schedule.
• Regularly liaise with the Head Chef prior to the start of a shift of any specials or seasonal food they would like to promote as well as sharing feedback before and after the shift with regards to how performance of both FOH and BOH can be closely aligned to deliver the venue’s objectives.
• Other duties as directed by the Managing Director in regard to the venue.

Financials and budget management

• Control costs of wages and project weekly spend.
• Report and account all breakages and wastages to the Venue Manager.
• Meet financial KPIs set for the venue.
• Provide timely and accurate reports and forecasts as required.
• Plan and drive sales and marketing initiatives to improve productivity. 

Events and Functions

• Coordinate events, meetings, and promotions by identifying and procuring requirements such as establishing contacts, developing schedules and assignments, managing email databases etc.
• Liaise regularly with the client with regards to their requirements for the function.
• Provides updates to the staff regarding promotion details and events via email/written communication.
• Drive the coordination and delivery of all aspects of the event/functions which meet customer requirements while ensuring that this is within budgetary constraints and legal requirements are adhered to. 
• Manage all event operation such as table arrangement, table wear, arranging PA system, signage, or stage to name a few.
• Liaising with all staff including Head Chef and BOH team regarding the event and its requirements and developing the run sheet for all stakeholders.

Staff

• Lead your team by example in upholding all company policies and procedures whilst demonstrating the company’s values.
• Collaborate with HR in the Recruitment Process
• Manage staff performance through regular feedback and training.  Ensure that the training register is completed after each training session and disseminated to HR for record keeping purposes and performance feedback is documented.  Inform staff of any gaps in their performance and when they are expected to meet these gaps.
• Develop a safe and positive work environment through team building exercises and mentoring.

Facilities Management

• Ensure that the Front of House and washroom facilities are kept cleaned and sanitised in accordance with health and safety regulations

Expected skills/qualifications

• Minimum of 5 years’ experience in a similar role, restaurant capacity and style
• Holds a Diploma or Degree in Hospitality or Events Management or equivalent
• Ability to multitask and prioritise workloads
• Able to remain calm when working under pressure
• Excellent in organisational and time management
• Experience in managing, leading, and training staff in a busy venue
• Strong understanding of budgetary controls and be able to demonstrate financial acumen

pertaining to a business

• Great interpersonal and communication abilities
• Strong knowledge of marketing channels and promotional techniques
• Be flexible and willing to work long hours, weekends, and public holidays
• Sound understanding of health and safety standards in particular food handling
• Holds a current Approved Manager’s license
• Holds an RSA certificate
• Be physically fit

In return for your contribution and commitment, we will provide a competitive base salary, a supportive work environment, flexibility and fantastic career and training opportunities. Being part of the Chows group you will also be entitled to generous employee benefits.  The salary range is between $90K to $110K based on experience.