Venue Managers

Key Responsibilities

Plan, organise, and oversee daily front-of-house service operations.
Supervise, train, and roster supervisors and wait staff to support efficient service delivery.
Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
Act as the point of contact for escalated guest concerns and manage customer relations.
Ensure compliance with occupational health and safety and service-related regulations.
Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.
Implement and review procedures to improve efficiency, customer experience, and team performance.
Monitor consumables relating to FOH service and ensure adequate stock levels.
Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.

Requirements

• Experience in front-of-house or hospitality management within a large restaurant or venue.
• Strong leadership and communication skills to manage supervisors and wait staff effectively.
• Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
• Ability to resolve customer issues professionally and enhance guest satisfaction.