1 week ago Be among the first 25 applicantsGet AI-powered advice on this job and more exclusive features.Position Summary: To deliver excellent drinks and first class customer service with passion, style and flair – everything in line with EVT standards and policies. A specialist food and beverage service leader; working as part of the QT Perth management team to create a world class experience for every guest by driving bar service operations, leading and developing the team and quality of product.The individual will assist and take responsibility for the entire financial outcome of their allocated department. Wages, COGS, Expenses, maintenance and overheads. This position description does not definitively list all the responsibilities; however is a guide to the most important aspects of the role.Primary purpose of the position:Manages and coordinates the activities of the outlet to achieve financial and business targetsProvide effective leadership & development of the Venue teamPlan and implement venue operations on a day-to-day basis, in a proactive way, including the areas of customer service, health & safety, team development, sales, marketing, profits, cost control, staff, compliance and housekeeping.OperationsTo ensure that operations are smooth and efficient, and to maintain the highest service standards that uplifts the QT brand.Pay close attention to all operational details to ensure the comfort, safety and enjoyment of guests and job satisfaction of staff, as well as the financial success of the establishment.Oversee the preparation of beverages and ensure quality of product served.Oversee any relevant events & functions and coordinate with the organizer.Achieve sales and monthly profit targets, whilst maintaining budgeted expenses by:Preparing hotel goals, meeting time lines and ensure the team is aware of intended actionsAnticipating weekly demand for goods and services, plus the control of expensesEnsuring stocks are at acceptable levels and that they are correctly recordedPlanning staff rosters to ensure acceptable service and cost effectiveness and monitor actuals against budget and take corrective action, where required monitoring all associated business costs on a weekly basis - margins, labour, expenses and take corrective action, where required.Ensure Customer Service standards are maintained in all areas of the venue by:Achieving consistent delivery of agreed customer service standard systems ·Measuring and maximizing customer satisfaction and take corrective action when necessary ·Being hands on; setting a personal example to all staff by championing customer service ensuring all team members are correctly inducted, trained and developed to deliver continuous improvement in customer service standardsManage Marketing initiatives as an aid to achieving profit and cost targets and developing the business by:Ensuring staff maximize on premise revenue opportunities by both fulfilling customer’s sales requests and utilizing suggestive selling techniques. ·Effectively marketing of the venue; ·Proactively develop marketing opportunities and are cost effective and produce incremental contribution.TeamTo be responsible and accountable for the operational running of their area of responsibility. This will include supervising a team of full-time and casual staff.To ensure team members have clear achievable objectives in line with the department’s SOPs and key deliverables.To develop, train and appraise staff as directed by the Venue Manager.To ensure that departmental strategy is disseminated to all staff in their area of responsibility in liaison with the Venue Manager.Maintain effective communication within the team.Provide for coverage in case of employee absence and adjust staffing as necessary to meet business demands.Under the direction of the Venue Manager, manage performance of the team.Successfully organise, implement and host staff training programs for all positions including but not exclusive to: bar, floor, bar back, and other general operational roles. This may include off site excursions, external supplier training, training manual compilation, etc.Customer ServiceTo implement actions from action plans to ensure that the highest levels of customer service are maintained in line with departmental KPIs and SOPs.To respond to customer feedback to ensure service recovery through clear direction to team members.To train and empower staff in the team to resolve customer concerns with the least amount of inconvenience.Resolve customer complaints promptly and according to company guidelines.To support and maintain labour costs in accordance with guidelines set by the Venue Manager within the weekly forecasted and costed budgets.To ensure that all products sold are calculated correctly to maintain maximum gross profit and that all stock is accounted for including comps and wastages.Ensure all operational finance procedures are adhered to eg stock purchasing and management.To be accountable for cash handling and to investigate and report on financial variances through the effective use of POS.To reduce payroll and COGS where possible, and to find efficiencies to maximise revenue/profit.Driving revenue and maximizing profitability through sales analysis, innovation, activations, offerings, and events.Pre serviceSetting up bar including bar stations, stock and prep.Lighting, music, temperature, furniture, and general appearance of the venue all need to be perfect.All floats are counted and in place.During serviceIts show time and you will be a focal point of the room.Customer acknowledgment and interaction is vital as is maintaining a clean and safe workplace.You will be required to deliver quality drinks in an engaging and timely fashion whilst working as part of a team.Deliver exceptional Food and Beverage in a timely mannerCommunicate effectively with cashier to ensure that service times are optimal.You will be responsible for operation of the POS system.You are required to maintain a clean and efficient work space during service.Communicate any issues or incidents to management.Post serviceAll aspects of closing and cleaning the restaurant.Restocking of the restaurant, securing stock, removing bins and leaving the place ready for next day’s trade.Breakdown and chemically clean the coffee machineAreas of responsibilities / General DutiesAreas of responsibilities will span multiple departments including Rooftop at QT & Santini Bar as well as Santini Grill, C&E, IRD and QT Café on an ad hoc basis and as directed by the Bars Manager.Roster will span 5 days a week with a minimum of 38 hours per week plus any additional hours where reasonable depending on business requirements.You are required to take accountability and ownership over the relevant department depending on where you are rostered at the time; from set up to pack down, and leading the team members.Curating the bar menu across both Santini Bar & Grill, and responsible for the updates/printing.Ensuring all stock is ordered for both operations and events, managing inventory utilizing the FIFO principle, prep of all batches etc.Liaising with F&B Manager and Bars Manager to ensure spirits/wine/beer contract compliance.Liquor licensing compliance - Manage all aspects of licensing including RSA, guest numbers, hours of operation, and security. Present as a main point for authorities.RequiredPrevious extensive cocktail and product knowledge, ability to perform under pressure, positive and enthusiastic attitude, passion, initiative, an eye for detail, immaculately presented and a strong work ethic.PreferredExtensive industry experienced, professionally orientated and a proven track recordQualificationsCurrent RSAAHA COVID CertificateANTI DISCRIMINATIONTo understand that harassment of any form will not be tolerated in the workplace and to report any forms of harassment to General Manager or Director of F&B. To act in accordance with Equal Employment Opportunities and to promote individuals based on merit and skill.HOURS Ordinary hours may be worked over any day of the week, from Monday to Sunday inclusive. Roster arrangements will be established in accordance with business demands, and may comprise a combination of day and night shifts.WORKPLACE HEALTH & SAFETY· Ensure the health, safety & welfare of employees by adhering to your responsibilities as outlined in the WHS Policy, and associated health & safety procedures.· Allocate sufficient resources for the practicable elimination or control of workplace hazards/associated risks in order to maintain a safe working environment and safe systems of work.· Promptly and effectively deal with occupational injury and illness through active involvement in the return to work process. All incidents to be investigated and corrective action implemented.This job description is not intended to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this position. It is intended to provide a description of the principle elements essential for the performance of the job. 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