Job from partner
Send messageDescription of the job
The Opportunity
Once you’ve been greeted by friendly staff and taken a moment to soak in the spectacular views, your attention will naturally be drawn to the contemporary restaurant and the cellar door - the main attractions of the property.
Locally sourced food and produce are at the heart of our client’s menus. Ingredients from their orchard and permaculture garden are complemented by products from local producers.
The Venue Manager will be immersed in service every working day, leading with a casual, friendly, and effective approach that reflects the venue’s style.
In addition to front-of-house management duties, you will oversee cost control for both the restaurant and the cellar door, lead recruitment processes, and be responsible for creating training and development plans.
Expect to lead a ready-made team of 15 in a venue that serves between 50 and 150 guests per service.
The Benefits
- $100,000-110,000 + superannuation + KPI bonuses + company laptop
- Annual conference trips within the group
- Company laptop and phone provided
- Mostly 830am to 5pm day shifts (restaurant and cellar door operate days only)
- Very progressive hospitality group that offers comprehensive training and career mapping opportunities
The Candidate
- 2+ years experience working at a Restaurant Manager, F&B Manager, or Venue Manager level, preferably within premium dining operations
- People focused; to be a hit in this role you will need to have strong people management skills
- A leader who knows how to achieve results from a brand/owner perspective and can get teams to buy in to the common goal
- Excellent communication and interpersonal skills - from dealing with customers face to face to coaching teams of 15 or more, we need a leader who shines in this area
- Ability to manage multi outlets and effectively cost control manage each department
How to Apply
Attach CV and click APPLY.
