Venue Manager - Job Description
Candidates must have a minimum of 1-2 years of venue or restaurant management experience.
Australian work rights are required, with candidates needing unrestricted work rights for this position.
The successful candidate will ideally be available to commence within 2 weeks of offer acceptance.
As a Venue Manager, your job isn't just to serve our customers- it's to deliver consistently excellent customer experiences, being the leader of a strong team, that hits quality and customer satisfaction targets.
You'll be responsible for:
* Attracting more and more delighted customers with your charismatic welcoming attitude, which you will spread among the team.
* Assisting to maintain a safe, compliant, well-run restaurant
* Current RSA (Responsible Service of Alcohol) certificate is mandatory for this role
* Lead a team who loves what they do
* Commit to a business that seeks to grow stronger every month
* Keeping wages within % targets as set out by the owners
* Minimising wastage in all areas of the business including food/beverage wastage, power/gas/water wastage, consumables wastage, etc
Key Responsibilities
1. Leadership & Team Culture
* Build strong relationships with all stakeholders
* Conduct your day with high energy, clear communication, and accountability
* Contribute to a culture of professionalism, collaboration, and continuous improvement
* Be punctual, have neat and tidy presentation, arrive at work well prepared.
2. Systems & Compliance
* Always ensure the teams compliance with, and continue updating, the systems manual
* Ensure any cleaning, open/close checklists etc are done daily
* Notify management of, and resolve, any system breakdowns fast, and don't let issues linger
3. Time keeping, hitting wage % targets
* Set standards for your team to maintain, maximising the use of clocked hours to reduce wage percentage
* Have your team roster requirements published at least 14 days prior to the roster commencing, including leave requirements/long weekend plans etc
* Clock in by example to the team, using the appropriate methods only when you are fully ready to start your shift, with apron on, at your work station etc
* Clock all breaks, and clock out before you leave work, not at your car
4. Cost Control & Wages
* Minimise wastage and report any excessive wastage events to management
* Publish rosters as required to eliminate staff shortages, but also avoiding over-rostering
* Manage clocked-on staff to maintain productivity even during quiet times, using the opportunity to catch up on less time critical tasks
* Check off deliveries and process invoices as they arrive using the appropriate methods and report any variances to management & suppliers
* Store and label all stock correctly, and rotate properly
5. Quality Control
* Standardise the Order of Service and coach the team to deliver that experience to the customers every time
* Ensure your service pace leads to minimal wait times & lost sales caused by long wait times
* Identify and resolve any customer issues fast, the best time to turn a negative customer experience around in now
6. Training & Development
* Attend training events and use any training materials provided to you
* Always strive for continuous improvement, in yourself and in the team you lead
Standards & Expectations
* Be solutions-focused. Be open to new ideas on improving systems.
* Be audit-ready, always.
* Present well. Show up with a good attitude.
* Help wherever it's needed. You're not only a leader of your team, but also part of a bigger team.
* Be flexible, and lead by example.