Venue Manager
STEAKHOUSE BANKSTOWN PTY LTD Bankstown NSW 2200
Key points we found
- Lead front-of-house operations in a dynamic restaurant environment.
- Supervise and train staff to ensure excellent service delivery.
- Coordinate with kitchen and bar management for seamless service.
Business Overview
Our industry partner, STEAKHOUSE PARRAMATTA PTY LTD, is seeking a skilled and dedicated Venue Manager to lead their front-of-house operations. This role involves overseeing daily service, supervising and supporting staff, and ensuring guests enjoy a premium dining experience through excellent service standards and smooth operational management.
Working alongside the Bar Manager and in collaboration with kitchen leadership, the successful candidate will coordinate seamless service across all areas of the venue. This role is ideal for an experienced hospitality professional who thrives in a dynamic, fast-paced environment and is passionate about customer satisfaction, team leadership, and operational excellence.
Work Location: Shop 1 2/4 West Terrace, Bankstown NSW 2200, Australia
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.
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