Please complete to Apply for Food and Beverage Attendant [ Logan / Casual/ Part time ]
Apply using a Social Network: Seek
It's OK to SMS me about this Application
Alternative Number [Optional]:
Address:
Date of Birth: I prefer not to say
Please either Attach, Link To or Copy & Paste your Resume
Allowed File Types: doc, docx, htm, html, mdi, pub, pdf, wps, txt Max Size 2.0Mb
Work Hours Availability:
Please help us understand the hours you are available to work. This does not necessarily mean we will expect you to work all the hours we need covered or that you indicate, as the role may be flexible, shift-based or shared with other employees.
Where your availability differs predictably from week to week, select Fortnightly or Every four weeks to give us your best estimate.
Set the Hours you are Available to Work
Click any box on the grid to highlight it. Click and drag to highlight multiple boxes.
Please be sure to highlight a box for every hour… not just start and finish hours
Please tell us about your Education - list your Education and Qualifications
Now please answer these questions before sending your application…
Please be relaxed… every Application is received by Signature Hospitality Group, however you answer.
Will your referees confirm that you have a good work ethic? Yes No
Will your referees confirm that you are a quick and capable learner? Yes No
This position requires a Responsible Service of Alcohol (RSA) certificate for which you must be over 18. Assuming you are successful are you (or will you be) over 18 when commencing employment with us? Yes No
Do you have the right to live and work in Australia? Yes No
I hereby confirm that all my responses to the above screening questions are true and correct. I understand that any false or misleading information could lead to the withdrawal of my application or an offer of employment or after commencement of employment may constitute grounds for termination of employment summarily. Yes No
Privacy: Your details go only to Signature Hospitality Group… nowhere else
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