Venue Managers
- Plan and oversee venue operations with a focus on front-of-house service delivery.
- Supervise and train staff to ensure high-quality service and customer satisfaction.
- Ensure compliance with health and safety regulations and coordinate with kitchen leadership.
Business Overview
Our industry partner, Franky’s Milperra Pty Ltd, operates a busy full-service restaurant located in Milperra, NSW. The restaurant offers a diverse menu of freshly prepared dishes, crafted using high-quality, locally sourced ingredients. It has established a strong reputation within the local community for its hearty meals, welcoming atmosphere, and consistent culinary standards.
With increasing customer demand and sustained business growth, the restaurant seeks to strengthen its operations through the appointment of a qualified and experienced Venue Managers to support day-to-day service delivery and maintain high-quality standards.
Salary Range: $80,000-$85,000AUD
Venue Address: 479 Henry Lawson Drive Milperra 2214, NSW
Key Responsibilities
- Plan, organise, and oversee overall venue operations, with a primary focus on front-of-house service delivery.
- Supervise, train, and roster supervisors and wait staff to support efficient and high-quality service.
- Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
- Act as the primary point of contact for escalated guest concerns and manage customer relations.
- Ensure compliance with occupational health and safety requirements and relevant hospitality regulations.
- Coordinate closely with kitchen leadership to ensure seamless integration between front-of-house and back-of-house operations.
- Implement and review operational procedures to improve efficiency, customer experience, and team performance.
- Monitor front-of-house consumables and ensure adequate stock levels to support service.
- Provide regular operational reports to the General Manager on venue performance, staffing, and customer feedback.
Requirements
- Proven experience in hospitality or venue management within a busy restaurant or similar environment.
- Strong leadership and communication skills, with the ability to manage and develop front-of-house teams.
- Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
- Ability to resolve customer issues professionally and maintain a high standard of guest satisfaction.
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