The Store Manager is responsible for the overall leadership and efficient execution of the store &nbsp;including but not limited to operations, people management, customer experience and financial management <h3>Benefits</h3><h6>Benefits</h6><ul><li>Employee discount</li><li>Free drinks</li><li>Free food</li><li>Professional development assistance</li><li>Referral program</li></ul> <h3>Task & responsibilities</h3>Operational Execution<ul><li>Develop and lead the management team&nbsp;</li><li>Ensure that all retail &nbsp;menu items are prepared and delivered to the Cali Press standard&nbsp;</li><li>Ensure all daily and weekly reporting and documentation is completed, maintained and filed in accordance with Cali Press’ requirements.</li><li>Lead inventory execution and maintain stock at sufficient levels&nbsp;</li><li>Schedule team&nbsp;</li><li>Maintain a clean and organised store at all times.</li><li>Adhere to all legal requirements including but not limited to food safety supervisor, first aid, Workplace Health and Safety, and labour laws</li></ul>People Management<ul style="list-style-type:disc;"><li>Create and continue to build a positive culture within each store</li><li>Represent the Cali Press brand at all times by living the values and upholding all Cali Press policies and procedures.</li><li>Manage planning and recruitment to ensure adequate staff level for operations</li><li>Ensure all team members are appropriately trained, as per the relevant position training plan</li><li>Cross train team as required to support engagement amongst the team</li><li>Deliver effective performance management, from conducting performance reviews, delivering positive and constructive feedback and formal disciplinary procedures as required.</li><li>Have a sound understanding of employment legislation and ensure compliance is met to minimise risk.</li><li>Lead the store team to ensure that all Cali Press values, policies and procedures are followed at all times.</li><li>Plan and conduct store meetings as required</li></ul>Customer Experience<ul style="list-style-type:disc;"><li>Lead a customer focused team that delivers exceptional guest service and food quality at all times.</li><li>Ensure all team members on shift maintain an enthusiastic and energetic approach to enhance the customer experience</li><li>Ensure that Cali Press speed of service standards are consistently met.</li><li>Provide an enjoyable store experience by maintaining a store that is safe and clean.</li><li>Effectively train the team to manage guest complaints in a timely and effective manner</li></ul>Financial Management<ul><li>Monitor and identify sales trends to create accurate sales projections.</li><li>Monitor sales results in comparison to sales forecasts and budgets and create effective action plans to build sales results and customer counts.</li><li>Effectively lead Local Area Marketing (LAM) initiatives to bring in new customers.</li><li>Takes full ownership of the P&amp;L including management of Cost of Goods Sold (COGS), Labour, operating expenses and cash management.</li><li>Effectively manage cash handling procedures at all times, including investigating and reporting cash discrepancies and management of customer refunds.</li><li>Monitor and report on store repairs and maintenance.</li><li>Supervise the use and maintenance of equipment to minimise repair needs and extend the usable life of the equipment.</li><li>Accurately and promptly complete weekly and period end inventory procedures</li><li>Monitor stock deliveries to ensure they are in line with orders and invoices (e.g., weights, case counts, quality, and yields)</li></ul> <h3>Qualification & experience</h3><ul><li>Completed (or willingness to undertake) Food Safety Supervisor course&nbsp;</li><li>Completed (or willingness to undertake) First Aid course</li><li>Proven experience of minimum 12 months in a management role in the retail /hospitality industry</li><li>Formal qualifications in management or hospitality at Diploma level or higher</li></ul>

Hospitality & Tourism

Annual

Are you an Australian Permanent Resident or Citizen?

Do you have Diploma  level qualifications in business management of hospitality?

Cali Press are currently on the hunt for a new Store  Manager who will thrive in our Australia Square store's fast-paced environment.

Store  Manager

Full time

Geebung RSL is seeking an experienced and motivated full-time Chef to join its growing kitchen team. This is a permanent position offering the opportunity to work across a high-volume, multi-outlet hospitality operation.Position Title: ChefEmployment Type: Permanent, Full TimeJob Location: Brisbane - North, Brisbane, QueenslandSalary: $75,000 – $85,000 per annum <h3>Benefits</h3><ul><li>Opportunity to work in a well-established and reputable venue</li><li>Supportive team environment</li><li>Well-equipped kitchen</li><li>Staff meals provided</li></ul>&nbsp; <h3>Task & responsibilities</h3>• Setting up the kitchen with utensils, equipment and food supplies prior to the start of the shift.• Supervise the preparation &amp; presentation of meals as per orders.• Modify meals to meet specific dietary requirements.• Run kitchen service at a high level of quality and consistency.• Liaise with head chef and sous chef to plan menus keeping in mind the budget and availability of seasonal ingredients.• Stocktake and order supplies in a timely manner.• Supervise and coordinate the work of juniors in the kitchen.• Always ensure compliance with food safety standards and hygiene regulations. <h3>Qualification & experience</h3>• Commercial cookery certification.• At least one year work experience in a similar role.• Ability to work a flexible roster.• Ability to maintain professionalism under pressure.• Exceptional presentation, interpersonal &amp; time management skills.• Food safety supervisor certification.• Work rights in Australia.

Build your chef career in a stable, well-equipped kitchen with a supportive team.

Chef

Job description:You will be responsible for performing managerial tasks of planning, controlling, organising and coordinating the activities of our hotel service workers.&nbsp;Benefits:Pristine beachfront viewsAccess to SLH Staff rate benefitsStaff rates at Smiths Beach Resort&nbsp;Tasks and responsibilities:<ul style="list-style-type:disc;"><li>Oversee effective management and performance of the front office</li><li>Drive positive performance and determine work requirements of service workers</li><li>Coordinate activities between organisational units</li><li>Maintain attendance records and rosters</li><li>Confer with service workers to resolve grievances</li><li>Ensure policy and procedure manuals are up to date and operational</li><li>Oversee the housekeeping team</li><li>Engage with management team of resort to ensure KPI’s are met</li><li>Operate and utilise resort business systems</li><li>Set staffing rosters to meet business needs</li><li>Build guest relationships</li><li>Recruitment of hotel service workers</li></ul>

Do you have at least 1 year experience in a Assistant Resort Manager Role

Do you currently reside in the Yallingup area

Are you interested in working at a luxurious beachfront resort in the Margaret River Region, close to Bunker Bay, Yallingup and Dunsborough?

ASSISTANT RESORT MANAGER

Bread In Common is seeking an experienced Chef de Partie to join our talented team in our vibrant restaurant located in Fremantle, WA. You will perform the duties required by the Head Chef, commensurate with your job&nbsp;title and experience, and the operational needs of the business. <h3>Benefits</h3><h6>Benefits</h6>At Bread In Common, we are dedicated to creating a positive and supportive work environment for our team. We offer competitive remuneration, opportunities for career advancement, and a range of employee benefits including staff meals, uniform allowance and discounts on our delicious food and drinks. <h3>Task & responsibilities</h3>Main Responsibilities / Duties<ul style="list-style-type:disc;"><li style="text-align:justify;">Oversee the preparation, cooking and presentation of dishes to our required standards</li><li style="text-align:justify;">Manage your section efficiently, delegating tasks and providing guidance to junior team members</li><li style="text-align:justify;">Ensure strict adherence to food safety and hygiene regulations</li><li style="text-align:justify;">Collaborate with the front-of-house team to deliver an exceptional dining experience for our customers</li><li style="text-align:justify;">Participate in inventory management and ordering of supplies for your section</li><li style="text-align:justify;">Contribute to the overall smooth operation of the kitchen</li><li style="text-align:justify;">Create menus and specials alongside our Head Chef</li><li style="text-align:justify;">A high level of professionalism at all times.</li></ul>&nbsp; <h3>Qualification & experience</h3>Key Requirements&nbsp;<ul style="list-style-type:disc;"><li style="text-align:justify;">Previous experience of at least&nbsp;3 years as a Chef de Partie&nbsp;or in a similar role within a reputable commercial kitchen</li><li style="text-align:justify;">Relevant culinary qualifications preferable&nbsp;</li><li style="text-align:justify;">Strong technical&nbsp;cooking&nbsp;skills and a passion for seasonal, produce-driven cuisine</li><li style="text-align:justify;">Excellent time management and multitasking abilities&nbsp;</li><li style="text-align:justify;">Strong communication and leadership skills with the ability to work collaboratively in a team environment</li><li style="text-align:justify;">A proactive attitude and enthusiasm for staying current with culinary trends and industry developments</li></ul>

Bread In Common is seeking an experienced Chef de Partie to join our talented team in our vibrant restaurant located in Fremantle, WA.

Chef De Partie

This is role requires restaurant management capability combined with cuisine-specific knowledge, language skills, and compliance experience within the Australian hospitality environment.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Manage staff and restaurant operations independently&nbsp;</li><li>Ability to maintain compliance standards in a high-volume environment</li><li>Plan, direct, and control daily restaurant operations with a focus on authentic Maharashtrian vegetarian cuisine and traditional service sequencing.&nbsp;</li><li>Recruit, train, supervise, and roster staff</li><li>Coordinate regional Maharashtrian menus (Deshastha, Vidarbha, Konkan), ensuring cultural accuracy in portioning and presentation</li><li>Ensure compliance with FSANZ, WA health regulations, allergen management, and workplace safety requirements</li><li>Manage procurement of specialised Indian ingredients, stock control, inventory rotation, and wastage minimisation</li><li>Monitor food and labour costs, oversee POS systems, cash handling, daily reconciliations, and reporting.</li><li>Handle customer enquiries and complaints with cultural sensitivity, including explanation of traditional dishes and practices.</li><li>Prepare operational and staffing reports and liaise with senior management.&nbsp;</li></ul> <h3>Qualification & experience</h3><ul><li>Maintain cuisine-specific service standards, including thali-based meal systems, vegetarian integrity, and fasting (upvas) food segregation.&nbsp;</li><li>Minimum 1 years’ experience in restaurant or hospitality management. More experience is beneficial</li><li>Strong organisational, communication, and leadership skills&nbsp;</li><li>Hands-on training in Maharashtrian service etiquette and culturally appropriate guest interaction.</li><li>Knowledge of Indian vegetarian cuisine, particularly Maharashtrian food styles &nbsp;</li><li>Proficiency in English for workplace communication and compliance</li><li>Proficiency in Marathi for kitchen coordination and culturally accurate service delivery</li><li>Ability to communicate in one additional Indian regional language (Hindi and Marathi preferred)&nbsp;</li><li>Additional Indian languages are preferred</li></ul>

Purnabramha is seeking a Restaurant Manager to plan, organise, and manage the daily operations of an authentic Maharashtrian cuisine.

Restaurant Manager - Authentic Maharashtrian Vegetarian Cuisine

The Food &amp; Beverage Supervisor will oversee all aspects of restaurant operations at Silverwater Resort and will report to the Restaurant Manager, striving to deliver a service and standard that is equal or exceeds the expectations of conference and leisure guests.&nbsp; <h3>Benefits</h3> <h3>Task & responsibilities</h3>Work closely with and assist the Food and Beverage &amp; Restaurant Manager and other F &amp; B Supervisors in the day-to-day operation of our Restaurant Café &amp; Bar.&nbsp;Greet and seat guests with a smile&nbsp;Set-up, maintain, clean and pack-down of work areas according to procedures and standards&nbsp;Food and beverage service to the Restaurant and Functions departments&nbsp;Take meal orders, explain menu items and serve food and beverage items to guests tables and follow hygienic food practices at all times.&nbsp;Supplying, dispensing or mixing of beverages, cleaning bar areas and equipment, preparing the bar for service, taking beverage orders and serving drinks&nbsp;Monitor the quality and consistency of all food served from the Kitchen Arrange and re-arrange indoor and outdoor&nbsp;Restaurant and Functions furniture to suit business needs and customer requests&nbsp;Respond to guest enquires and requests and resolve customer complaints in a timely, friendly and efficient manner according to departmental guidelines&nbsp;Ensure departmental policies and procedures are implemented and followed and schedules/checklists are completed according to requirements Operate POS system and take payment for guest accounts <h3>Qualification & experience</h3>The&nbsp;ideal&nbsp;candidate&nbsp;will&nbsp;possess&nbsp;the&nbsp;following attributes:&nbsp;Previous hospitality experience in a similar role (preferably in a fine dining/reputable environment, not a fast food or café environment ).&nbsp;Be a person passionate about the hospitality industry and committed to delivering exceptional customer service&nbsp;A high level of maturity and ability to professionally communicate clearly (in English) to a diverse range of guests&nbsp;Have excellent presentation and grooming standards Ability to work both autonomously and as part of a team&nbsp;Must be highly organized Must be physically able to stand/walk for prolonged periods&nbsp;Qualifications in Hospitality experience are highly regarded

If you are serious about your career and seek a challenging and rewarding opportunity with lifestyle benefits, then we may have the perfect role

Food & Beverage Supervisor

The Successful Candidate Will Demonstrate:• Experience producing pastry goods within a commercial kitchen or bakery setting.• Well-developed technical skills across core pastry processes.• Confidence working with structured recipes and production targets.• Strong awareness of food safety and workplace hygiene requirements.• Competence using bakery equipment in a professional environment.• Reliable organisational skills and the ability to manage competing preparation demands.• Care and precision in delivering products to established quality standards.• The ability to operate with a degree of independence while contributing positively to a team environment.• Practical understanding of ingredient management and stock rotation practices.&nbsp;You will be reporting directly to the Head of Production.&nbsp;Please do not apply if you do not fulfill the qualification and work experience requirements and/or if you are not looking for long term employment.&nbsp;ANZSCO code: 351112 Pastrycook – skill level 3 <h3>Benefits</h3>We have a great team and a motivating working environment. Our staff turnover is low, because many of our staff like to stay with us long term!Full time, salaried position, working 5 days per weekAnnual salary: $77k + superannuation&nbsp; <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Carry out daily pastry production to meet service and display requirements.</li></ul>• Combine ingredients and prepare pastry components using approved workplace techniques.• Control baking activities by regulating oven settings and monitoring product readiness.• Arrange and prioritise preparation tasks to support smooth kitchen operations.• Examine delivered supplies to confirm freshness and suitability for use.• Track ingredient usage and communicate replenishment needs to the appropriate staff member.• Handle specialised baking tools and machinery competently while identifying any operational issues.• Uphold hygiene standards by keeping preparation areas and equipment in a sanitary condition.• Apply safe food handling practices in line with organisational and regulatory expectations.• Coordinate with colleagues to maintain production flow during busy periods.• Reduce unnecessary loss by carefully managing raw materials and finished items.• Follow established formulas and preparation processes to maintain uniform product outcomes. <h3>Qualification & experience</h3>The right person for this position has an AQF Certificate III in Patisserie including at least two years of on-the-job training, or AQF Certificate IV in a highly relevant course. You will also need at least 1 years of work experience as a Pastry Cook in the last 5 years.At least 3 years of fulltime work experience in the last 5 years may substitute for the qualification.Required: Safe food handling certificate.&nbsp;

We are now looking for motivated and committed PASTRYCOOKS to join our team.

Pastrycook

Hunter St. Hospitality (Urban Purveyor Group) recently opened The Collective located in The Rocks. This venue is a one stop shop for all things hospitality, trading from Breakfast - late night drinks.&nbsp;The Collective is a multi-faceted precinct that boasts large dining rooms, intimate cocktail bars and beautiful alfresco dining. This venue is a one stop shop trading from breakfast through to late night. The venue has quickly become a favourite for corporate events and private parties with up to six functions spaces.&nbsp;The Collective is looking for an Assistant Venue Operations Manager to focus on delivering exceptional guest experience, efficient operations and compliance with group standards and external regulations. Assisting the General Manager, the Assistant is responsible for day-to-day operational, administrative and experiential success of the establishment.&nbsp;The role organises and controls operations across multiple outlets (restaurant, bars and event spaces), with key oversight of licensing, WHS, food safety compliance, logistics coordination and delivery of venue’s KPIs (labour %, COGS and event margins).Key Duties &amp; Responsibilities<ul><li style="text-align:justify;">Assist in overseeing daily operations across restaurant, bar, and function/event spaces within the venue.</li><li style="text-align:justify;">Lead teams during high-volume service periods and ensure guest satisfaction in all areas, including group bookings and private events.</li><li style="text-align:justify;">Support planning and execution of venue-hosted functions such as weddings and engagement parties, birthdays, and corporate events.</li><li style="text-align:justify;">Coordinate events ensuring staff are adequately briefed on the EO's</li><li style="text-align:justify;">Assist with staff training, performance supervision, and shift coordination. Coach section leads across restaurant, bars and events to deliver SOPs and KPIs.&nbsp;</li><li style="text-align:justify;">Maintain venue compliance with RSA, WHS, food safety, and licensing regulations, and maintain training, CCTV and incident register in line with the venue’s Hotel licence conditions including any extended trading or minor area requirements.</li><li style="text-align:justify;">Ensure adherence to service standards across dining, event, and casual bar settings.</li><li style="text-align:justify;">Assist with rostering, inventory coordination, venue presentation, and operational troubleshooting and coordinate key venue suppliers like beverage, AV/events, security, cleaning and linen)</li><li style="text-align:justify;">Act as second-in-command, assuming full responsibility for venue leadership when the Venue Manager is unavailable</li><li style="text-align:justify;">Financial reconcliation, including daily labour reports, avero reports and responsible for providing a plan of action for any labour adjustments required to meet weekly wage targets</li><li style="text-align:justify;">Maintain effective communication between staff and senior management, including regular performance and compliance reporting.</li><li style="text-align:justify;">Identify opportunities for innovation in service delivery, layout optimization, and process improvement.</li></ul>Required Skills<ul><li style="text-align:justify;">Excellent organisational and team coordination skills.</li><li style="text-align:justify;">Strong interpersonal communication and leadership capabilities.</li><li style="text-align:justify;">Ability to manage competing priorities in a high-volume service environment.</li><li style="text-align:justify;">Proven ability to manage team rosters and adapt to staffing demands.</li><li style="text-align:justify;">Understanding of financial and operational reporting tools.</li><li style="text-align:justify;">Knowledge of regulatory compliance frameworks related to customer service environments.</li><li style="text-align:justify;">Problem-solving and conflict resolution skills in client-facing settings.</li></ul>

The Collective part of Hunter St Hospitality's impressive portfolio, seeks an experienced Assistant Venue Operations Manager.

Assistant Venue Operations Manager

<ul><li>Designing creative and varied food offerings that cater to diverse preferences, cultural backgrounds, and special nutritional needs.</li><li>Monitoring expenditure on ingredients and staffing to maximise productivity and minimise unnecessary costs.</li><li>Procuring supplies, tracking inventory, and ensuring stock quantities are adequate to support daily operations.</li><li>Managing food standards by supervising each stage of production, from initial preparation to final plating.</li><li>Collaborating with management, nutrition professionals, and service teams to address and resolve kitchen or service-related challenges.</li><li>Showcasing culinary skills by instructing staff on proper cooking methods and best-practice food handling.</li><li>Producing a broad selection of meals with consistent quality, precision, and strong attention to presentation.</li><li>Specialising in Japanese cuisine, including dishes such as Japanese ramen, rice bowls, and contemporary Japanese-fusion offerings.</li></ul> <h3>Benefits</h3><ul><li>An attractive remuneration package aligned with skills and experience.</li><li>Entitlements to paid time off, including holidays and personal leave.</li><li>Continuous learning, upskilling, and career development programs.</li><li>Exclusive staff pricing and concessions on food and hospitality services.</li><li>Defined opportunities for internal growth, promotion, and long-term career development.</li></ul> <h3>Task & responsibilities</h3><ul><li>Creating original and well-balanced menus that appeal to varied preferences and accommodate special dietary needs, with a focus on delivering a high-quality dining experience.</li><li>Maintaining strict quality control by supervising food standards from initial preparation through to final service.</li><li>Working in close coordination with management, nutrition specialists, and both kitchen and service teams to address operational challenges and support seamless daily service.</li><li>Applying advanced culinary expertise while instructing staff on correct techniques, procedures, and food preparation standards.</li><li>Producing a wide assortment of meals with consistency, technical accuracy, and creative presentation.</li><li>Enforcing all food safety, hygiene, and workplace health regulations to sustain a clean, safe, and well-organised kitchen.</li><li>Leading kitchen operations through staff training, performance supervision, and ongoing mentorship to build a motivated and cohesive team.</li><li>Staying informed on new food concepts, industry developments, and modern cooking methods to continuously refine and expand menu selections.</li></ul> <h3>Qualification & experience</h3><ul><li>A solid background in professional cookery gained within fast-paced restaurants or large hospitality operations.</li><li>At least one year of hands-on experience in a commercial food production environment.</li><li>In-depth understanding of cooking methods, back-of-house procedures, and structured menu development.</li><li>Proven ability to lead kitchen teams through clear communication, direction, and supervision.</li><li>Capacity to remain focused and productive during busy service periods while balancing competing demands.</li><li>A genuine passion for culinary innovation, including experimentation with modern techniques and international flavours.</li><li>Strong awareness of food handling legislation, sanitation practices, and regulatory obligations.</li></ul>

We’re seeking a passionate and experienced Chef to join our team.

2 Brothers Indian Restaurant is a well-known dining venue in Nelson Bay, NSW, offering authentic Indian cuisine with a strong focus on quality, consistency and customer satisfaction. The restaurant caters to dine-in, takeaway and peak seasonal trade. Due to ongoing operational requirements and workload demands, we are seeking a full-time Cook to join our kitchen team. <h3>Benefits</h3>Secure full-time employment with a stable and established restaurantCompetitive remuneration in line with experience and market ratesSupportive and collaborative work environmentOpportunity to further develop skills in a busy Indian restaurant settingOngoing work in a regional NSW location <h3>Task & responsibilities</h3>Prepare, cook and present a range of Indian dishes in accordance with established recipes and food quality standardsAssist with menu preparation and daily mise en place to ensure smooth kitchen operationsMonitor cooking processes, portion sizes and presentation to maintain consistencyEnsure food is prepared and stored in compliance with food safety, hygiene and workplace health and safety requirementsAssist with stock control, including checking deliveries, minimising wastage and reporting shortagesMaintain cleanliness and organisation of the kitchen, equipment and work areasWork cooperatively with other kitchen and front-of-house staff to meet service demands, including busy periodsFollow business procedures and contribute to maintaining efficient kitchen operations <h3>Qualification & experience</h3>Relevant qualification in commercial cookery with a minimum of Cert IIIAt least one year of work experience in a similar environmentProven ability to prepare and cook Indian cuisine in a commercial kitchenKnowledge of food safety standards and safe kitchen practicesAbility to work under pressure in a fast-paced environmentGood time management and teamwork skillsWillingness to work flexible hours, including evenings and weekends

Are you looking for a full time opportunity while enjoying the quiet life in regional NSW.

Cook

Looking to solve your labour shortage? Promote your job opportunities to both domestic and international talent with WorkinHospo's jobs portal and fast track your recruitment efforts today!

WorkinHospo offers streamlined hiring, industry-first compliance tools, and features such as video to attract more talent to your job ads. Save time, reduce costs, improve effectiveness and drive value across the full recruitment marketing value chain.

For job-seekers, WorkinHospo is the first stop to finding a new job in the hospitality industry. Local talent gain benefits like using video to better pitch their skills in a competitive market. International talent visiting Australia or already here can easily find Australian employers ready to hire them.

For employers, WorkinHospo is backed by advanced recruitment technology to improve recruitment marketing and compliance. It's also supported by a growing number of partnerships, giving WorkinHospo greater reach via other job boards across the Workinitiatives network with no extra effort.

Australia's number one destination for hospitality jobs!

Improve your recruitment marketing, streamline your compliance and solve your labour shortage with WorkinHospo. Connect with thousands of candidates in both Australia and overseas. Register and start posting today!


                                                
                                                Whether you're just starting out or looking for new opportunities, WorkinHospo has a variety of roles in the vibrant world of hospitality! Simply upload your resume and our technology will find job matches made just for you across our ecosystem of job boards.
                                                
                                                

WorkinHospo powered by Workinitiatives technology and a part of the Workinitiatives network

WorkinHospo's job platform allows employers to advertise job opportunities to the global labour market, creating a link with job seekers looking for roles in the sector.

281 available jobs

Store Manager

Chef

ASSISTANT RESORT MANAGER

Chef De Partie

Restaurant Manager - Authentic Maharashtrian Vegetarian Cuisine

Food & Beverage Supervisor

Pastrycook

Assistant Venue Operations Manager

Chef

Cook