We are seeking an energetic and experienced Restaurant Manager to lead our team, achieve and exceed KPIs, and bring our signature old-school hospitality to our new Palm Beach venue, located at Shop 27, 1176 Gold Coast Highway, Palm Beach QLD 4221.From time to time, you will also be required to work at our Nobbys/Mermaid Beach venue, located at 2/32 Lavarack Road, Mermaid Beach QLD 4218.If you are passionate about exceptional customer service and strong leadership, we'd love to hear from you. Join Franc Jrs and make a real impact.Salary: $75,000 – $85,000 per annum, plus superannuation, depending on experience. <h3>Benefits</h3>At Franc Jrs, you’ll join a fun, fast-paced, and friendly team that takes pride in serving great food made from quality ingredients. You’ll enjoy a supportive work environment and the opportunity to grow your skills in a busy, well-known local venue. With staff discounts, a strong team culture, and a genuine passion for what we do, Franc Jrs is proud to have one of the best kitchen teams in town. <h3>Task & responsibilities</h3><ul><li>Oversee the day-to-day operations of the restaurant, ensuring efficient service delivery and high operational standards.</li><li>Plan menus in consultation with the Chef and coordinate special functions and events.</li><li>Manage budgets, purchasing, pricing, stock control and inventory to achieve financial objectives.</li><li>Recruit, train, supervise and mentor front-of-house staff, fostering a positive and productive work environment.</li><li>Ensure compliance with food safety, workplace health and safety, and hygiene regulations.</li><li>Monitor customer satisfaction, manage reservations, respond to customer feedback and resolve service issues.</li><li>Maintain operational records, including stock levels, financial transactions and performance reports.</li></ul> <h3>Qualification & experience</h3><h6>&nbsp;</h6><ul style="list-style-type:disc;"><li>At least 3 years of full-time work experience in restaurant management or related field.</li><li>Qualification related to business management desirable.</li><li>Proven leadership skills, with experience in managing teams and budgets.</li><li>Strong organizational skills and a hands-on approach to problem-solving.</li><li>A high level of food and beverage knowledge.</li><li>High level of customer service and attention to detail.</li><li>Possess a positive can-do attitude, even when working in high-pressure environments.</li><li>Flexible to work across a rotating roster including late nights and weekends and some public holiday.</li></ul>Only applicants with relevant industry experience and the capability to level of work required should apply.

Hospitality & Tourism

Annual

We are seeking an energetic and experienced Restaurant Manager to lead our team.

Restaurant Manager

Full time

H&amp;H Catering seeks experienced Cooks to work in a fast-paced environment. Our team is an established one; we value our staff just as much as our loyal customers. Venues operated by H&amp;H Catering include:<ul><li>The Point Avoca Beach</li><li>The Point East Gosford</li><li>Goldfish Bar and Restaurant Parramatta</li></ul>Requirements:&nbsp;<ul><li>Prior experience working in a fast-paced environment</li><li>Knowledge of Food Hygiene and OH&amp;S Standards</li><li>A professional presentation and approach</li><li>A passion for food</li><li>Ability to work closely with management to ensure the consistent high-quality service is provided</li><li>A positive attitude with a strong work ethic and good communication skills</li><li>Ability to work well within a team environment and under pressure</li><li>Be available to workdays, nights and weekends and have your own reliable transport</li><li>Innovative and organised</li></ul>&nbsp;&nbsp; <h3>Benefits</h3>&nbsp;To be eligible to apply for this position you must have an appropriate Australian work visa. This position is for immediate start for the successful applicant.<ul><li>No split shifts</li><li>Tips</li><li>Great work environment&nbsp;</li><li>Retention Bonuses</li></ul> <h3>Task & responsibilities</h3><ul><li>Examining foodstuffs to ensure quality</li><li>Regulating temperatures of ovens, grills and other cooking equipment</li><li>Preparing and cooking food</li><li>Seasoning food during cooking</li><li>Portioning food, placing it on plates, and adding gravies, sauces and garnishes</li><li>Storing food in temperature controlled facilities</li><li>Preparing food to meet special dietary requirements</li><li>May plan menus and estimate food requirements</li><li>May train other kitchen staff and apprentices</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)</li><li>At least three years of relevant experience may substitute for the formal qualifications listed above.</li><li>At least 1-year experience for any potential sponsorship purposes.</li></ul>

H&H Catering is seeking full-time Cook[s] for their portfolio of restaurants. Happy and established team looking for that missing superstar!

Cook, Central Coast

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

<h2>About the Role</h2>Working under the direction of the Head Chef, you will assist in the preparation, production and service of meals while contributing to the smooth day-to-day operation of the kitchen. The role requires strong culinary skills, attention to detail and the ability to maintain high standards of food quality, presentation and food safety. You will be working at Flaxton, Sunshine Coast, QLD, 4560.<h2>Key Responsibilities</h2><ul><li>Prepare, cook and present high-quality meals for weddings, private functions, corporate events and café service in accordance with established recipes and presentation standards.</li><li>Assist the Head Chef with menu planning, recipe development and seasonal menu updates.</li><li>Assist in coordinating kitchen operations during food preparation and service to ensure efficient workflow and timely delivery of meals.</li><li>Supervise and provide guidance to junior kitchen staff during service as directed by the Head Chef.</li><li>Ensure consistency in food quality, portion control and presentation across all menu items.</li><li>Assist with ordering, receiving, stock rotation and inventory management to maintain adequate supplies and minimise food wastage.</li><li>Assist the Head Chef in monitoring food costs, stock usage and labour utilisation by maintaining accurate records and identifying opportunities to improve operational efficiency.</li><li>Maintain high standards of food safety, hygiene and cleanliness in accordance with Queensland Health regulations, HACCP principles and workplace health and safety requirements.</li><li>Work collaboratively with the Head Chef and front-of-house team to ensure seamless service and an exceptional customer experience.</li><li>Contribute to the continuous improvement of kitchen procedures, food quality and service standards.</li></ul><h2>About the Role</h2>Working under the direction of the Head Chef, you will assist in the preparation, production and service of meals while contributing to the smooth day-to-day operation of the kitchen. The role requires strong culinary skills, attention to detail and the ability to maintain high standards of food quality, presentation and food safety.<h2>&nbsp;</h2><h2>About You</h2>The successful applicant will demonstrate:<ul><li>Proven experience working as a Chef in a busy commercial kitchen.</li><li>Excellent culinary skills with a strong focus on food quality, consistency and presentation.</li><li>Ability to work efficiently under pressure while maintaining attention to detail.</li><li>Strong organisational and time management skills.</li><li>Ability to work collaboratively within a professional kitchen team.</li><li>Sound understanding of commercial kitchen operations, food safety and hygiene requirements.</li><li>A positive attitude and willingness to mentor junior kitchen staff when required.</li></ul><h2>&nbsp;</h2><h2>&nbsp;</h2> <h3>Benefits</h3><h2>What We Offer</h2><ul><li>Full-time permanent position (38 hours per week).</li><li>Competitive salary of $75,000–$85,000 plus Superannuation, depending on skills and experience.</li><li>Opportunity to work at one of the Sunshine Coast’s leading wedding and events venues.</li><li>Supportive leadership under an experienced Head Chef.</li><li>Ongoing professional development and career progression opportunities.</li></ul> <h3>Task & responsibilities</h3><h2>Key Responsibilities</h2><ul><li>Prepare, cook and present high-quality meals for weddings, private functions, corporate events and café service in accordance with established recipes and presentation standards.</li><li>Assist the Head Chef with menu planning, recipe development and seasonal menu updates.</li><li>Assist in coordinating kitchen operations during food preparation and service to ensure efficient workflow and timely delivery of meals.</li><li>Supervise and provide guidance to junior kitchen staff during service as directed by the Head Chef.</li><li>Ensure consistency in food quality, portion control and presentation across all menu items.</li><li>Assist with ordering, receiving, stock rotation and inventory management to maintain adequate supplies and minimise food wastage.</li><li>Assist the Head Chef in monitoring food costs, stock usage and labour utilisation by maintaining accurate records and identifying opportunities to improve operational efficiency.</li><li>Maintain high standards of food safety, hygiene and cleanliness in accordance with Queensland Health regulations, HACCP principles and workplace health and safety requirements.</li><li>Work collaboratively with the Head Chef and front-of-house team to ensure seamless service and an exceptional customer experience.</li><li>Contribute to the continuous improvement of kitchen procedures, food quality and service standards.</li></ul> <h3>Qualification & experience</h3><h2>Essential Requirements</h2><ul><li>Minimum two (2) years’ relevant full-time experience as a Chef in a commercial kitchen.</li><li>Certificate IV in Commercial Cookery (or equivalent AQF qualification).</li><li>Diploma of Hospitality Management or Diploma of Hospitality (Commercial Cookery/Kitchen Management) will be highly regarded.</li><li>Current Food Safety Supervisor Certificate (or willingness to obtain prior to commencement).</li></ul><h2>&nbsp;</h2>

We are seeking an experienced and passionate Chef to join our professional kitchen team.

Chef (Full Time)

Key Resonsibillity<ul><li>Examine ingredients, produce, meat, seafood, dairy products, and other food items before use to ensure they are fresh, suitable for preparation, and meet the quality standards of The Berrigan Bar &amp; Bistro.</li><li>Operate ovens, grills, fryers, cooktops, and other kitchen equipment while regulating cooking temperatures to ensure food is prepared safely, evenly, and in accordance with the venue’s recipes and service standards.</li><li>Prepare and cook a range of food items for the bar and bistro menu, ensuring meals are produced efficiently and consistently during daily kitchen operations.</li><li>Season, flavour, and adjust food during the cooking process to maintain the required taste, texture, and consistency expected by the business.</li><li>Portion cooked food, plate meals, and add sauces, gravies, garnishes, dressings, and accompaniments to ensure dishes are presented neatly and consistently before service.</li><li>Store raw, prepared, and cooked food items in appropriate temperature-controlled areas, including fridges, freezers, and cool rooms, in accordance with food safety and storage requirements.</li><li>Prepare meals and menu items to meet customer dietary needs, allergy requirements, and special food requests while following safe food handling procedures.</li><li>Assist with menu planning and estimating food preparation requirements by considering stock levels, expected customer demand, and regular service needs of the bar and bistro.</li><li>Assist in training kitchen staff and apprentices by demonstrating basic cooking methods, food preparation techniques, safe food handling practices, and the venue’s kitchen procedures.</li></ul>Qualification &amp; Experience Requirements:<ul style="list-style-type:disc;"><li>AQF Certificate III or AQF Certificate IV (ANZSCO level 3).</li><li>At least 1-3 year experience required.</li></ul>

Cook

We are seeking an experienced and motivated&nbsp;Finance Manager (Assistant Financial Controller)&nbsp;to join our onsite leadership team.&nbsp;This hands-on role supports the Financial Controller in managing the full financial function of the lodge, ensuring accurate reporting, strong internal controls, and compliance across all departments. &nbsp; <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive Salary ranging between $82,000 - $85,000 depending on experience</li><li>Full time and ongoing position</li><li>Work in one of Australia’s most iconic tourism destinations</li><li>Career development and progression opportunities</li><li>Employee discounts on tours and accommodation worldwide</li><li>Supportive and inclusive team culture</li></ul>&nbsp; <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Assist with the preparation of monthly management accounts, financial statements, and variance analysis</li><li>Support budgeting, forecasting, and cash flow management</li><li>Maintain general ledger accuracy, including journal entries and balance sheet reconciliations</li><li>Assist with end-of-month and end-of-year close processes</li><li>Oversee Accounts Payable and Receivable processes, including supplier payments and guest invoicing</li><li>Monitor payroll processing, compliance, and reconciliations</li><li>Ensure strong internal controls across revenue, expenses, inventory, and cash handling</li><li>Support audits and liaise with external auditors as required</li><li>Work closely with department heads (Front Office, Food &amp; Beverage, Maintenance, Tours) to monitor costs and improve financial performance</li><li>Assist with stock control, inventory counts, and cost of goods analysis</li><li>Review revenue streams including accommodation, F&amp;B, tours, and retail</li><li>Ensure compliance with taxation, statutory, and regulatory requirements</li><li>Assist with BAS, GST, and other reporting obligations</li><li>Support continuous improvement of financial systems, processes, and reporting tools</li></ul> <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Degree qualified in Accounting, Finance, or a related discipline</li><li>CPA or CA qualification (or working towards) highly regarded</li><li>Minimum 3–5 years’ experience in an accounting or finance role</li><li>Experience in hospitality, tourism, or multi-site operations is highly desirable</li><li>Strong understanding of financial reporting, budgeting, and internal controls</li><li>Confident communicator with the ability to work collaboratively across departments</li><li>High level of attention to detail and ability to meet deadlines in a fast-paced environment</li><li>Comfortable living and working onsite in a remote location</li></ul>

Join us at Cooinda Lodge Kakadu and assist in the daily operations of our Finance Team, in a truly unique and stunning location.

Finance Manager

We are on the lookout for an energetic Kitchen Hand to join our team at Cooinda Lodge Kakadu, in the heart of Kakadu National Park.If you thrive in a hands-on role, assisting the kitchen and service staff in preparing and serving food, maintaining clean food preparation and service areas, &nbsp;and want to live in one of Australia's most iconic natural settings - this could be the role for you. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive Salary Package $68,000 - $70,000 including guaranteed rental allowance of $6,751</li><li>Full time and ongoing position</li><li>Work in one of Australia’s most iconic tourism destinations</li><li>Career development and progression opportunities</li><li>Employee discounts on tours and accommodation worldwide</li><li>Supportive and inclusive team culture</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul style="list-style-type:disc;"><li>Supervise and coordinate kitchen stewarding activities ensuring cleanliness and organisation&nbsp;</li><li>Perform cleaning duties with the kitchen, food preparation and storage areas</li><li>Operate dishwashing machines as per instruction manual</li><li>Maintain cleanliness of food storage areas and rotate stock</li><li>Assemble and prepare ingredients for cooking as requested</li><li>Assist with receiving and storing stock</li><li>Ensure all work areas are clean and today all equipment is maintained, serviced and cleaned</li><li>Report any equipment maintenance needs to the Head Chef</li><li>Ensure all outlets are supplied with sanitised, clean and dry operational equipment</li><li>Count, sort and prepare operating equipment as required</li><li>Handle chemicals and equipment correctly as per manufacturer’s instructions</li><li>Follow regular cleaning rosters and standard methods for deep cleaning of floors, walls, coolers, ovens and operating equipment</li><li>Contribute to cost control through energy conservation and careful use of water, cleaning materials and other appliances</li><li>Ensure rubbish is collected and disposed of correctly from all kitchen areas each shift</li><li>Utilise safe and hygienic methods for the removal of dry and wet waste</li></ul>&nbsp; <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>12 months' previous experience working in a hotel or restaurant kitchen</li><li>Relevant food preparation and service knowledge</li><li>Physically fit and comfortable with manual tasks and lifting</li><li>High attention to detail and ability to follow routines and safety procedures</li><li>Flexible, reliable and able to work both independently and part of a team</li><li>Excellent time management and communication skills</li><li>Willingness to work a rotating roster, including weekends and public holidays</li><li>Current drivers licence required</li></ul>&nbsp;

Join our friendly team as Kitchen Hand at Cooinda Lodge Kakadu in assisting kitchen operations in a truly unique and stunning location.

Kitchen Steward

About the roleAs the Hotel Services Manager at the Railway Motel and Function Centre in Kalgoorlie, Western Australia, you will be responsible for overseeing the supervisor of the service team. This is a full-time role that will involve managing the reception, concierge and guest services functions to ensure an exceptional experience for all of our visitors.What you'll be doingSupervising and leading a team of staff to deliver high-quality customer serviceOverseeing front office operations, including guest check-in and check-out, reservations, and handling inquiries and complaintsEnsuring the front office is adequately staffed and that all team members are properly trained and equipped to handle their responsibilitiesMonitoring inventory and supplies and placing orders as neededAnalysing guest feedback and occupancy data to identify opportunities for improvementCollaborating with other departments to coordinate guest experiences and resolve any issuesAdhering to all company policies, procedures and safety standardsExplaining and enforcing safety regulationsWhat we're looking forMinimum 2 years of experience in a front office or guest services supervisory role, preferably in the hospitality industryExcellent customer service skills and the ability to lead and motivate a teamStrong problem-solving and decision-making abilitiesProficient in using hotel management software and point-of-sale systemsEffective communication and interpersonal skillsFlexible and able to work in a fast-paced environmentWhat we offerAt the Railway Motel and Function Centre, we are committed to providing a supportive and rewarding work environment for our employees. Some of the benefits of joining our team include:Competitive salary and performance-based bonusesOngoing training and development opportunitiesDiscounted accommodation and dining for you and your familyA friendly and collaborative team cultureOpportunities for career advancement within the organisation&nbsp;Apply now for this Hotel Services Manager role at the Railway Motel and Function Centre.Please include a cover letter.Applications close on the 10/08/2026&nbsp;

At the Railway Motel and Function Centre, we are committed to providing a supportive and rewarding work environment for our employees.

Hotel Services Manager

About the roleReporting to the Head Chef, the Junior Sous Chef will assist in the day-to-day operation of the kitchen, ensuring consistently high food standards while supporting and mentoring junior team members. You will play an important role in maintaining quality, food safety and efficient kitchen operations.Key responsibilities<ul><li>Assist the Head Chef with the daily operation of the kitchen and service</li><li>Oversee preparation, cooking and presentation of dishes to Bistro Rex's quality and presentation standards</li><li>Ensure consistency across all menu items and daily specials</li><li>Assist with menu development and seasonal menu changes</li><li>Supervise, train and mentor junior chefs and kitchen staff</li><li>Ensure compliance with food safety, hygiene and HACCP procedures</li><li>Monitor stock levels, assist with ordering and stocktakes, and minimise waste</li><li>Maintain a clean, organised and efficient kitchen environment</li><li>Work collaboratively with the kitchen team to deliver exceptional service during busy periods</li></ul>About youTo be successful in this role you will have:<ul><li>A relevant qualification or at least three years' relevant experience in lieu of qualifications</li><li>At least one-two years' experience in a quality, high-volume restaurant kitchen</li><li>Previous experience supervising or mentoring junior kitchen staff</li><li>Strong knowledge of food preparation, cooking techniques and kitchen operations</li><li>Sound understanding of food safety, hygiene and HACCP principles</li><li>Excellent organisational and communication skills</li><li>A positive attitude with a willingness to learn and develop</li><li>Passion for quality produce and attention to detail</li><li>The ability to remain calm and perform under pressure</li></ul>&nbsp;

This is an excellent opportunity for an experienced Junior Sous chef looking to take the next step into a leadership role while working alongside expe

Junior Sous Chef

Job Description<ul style="list-style-type:disc;"><li>Plan, prepare, and cook a wide variety of dishes in accordance with menu specifications and quality standards</li><li>Design, develop, and cost menus based on seasonal availability, customer preferences, and business objectives</li><li>Monitor food preparation, cooking, and presentation to ensure consistency, quality, and portion control</li><li>Supervise, coordinate, and train kitchen staff to maintain high operational and service standards</li><li>Demonstrate cooking techniques and provide guidance on food preparation procedures to kitchen staff</li><li>Manage daily kitchen operations to ensure efficient and timely food service</li><li>Estimate food and labour costs and assist in managing kitchen budgets to achieve cost targets</li><li>Oversee inventory control, including ordering, receiving, and storage of food supplies and kitchen consumables</li><li>Liaise with suppliers regarding product quality, pricing, and availability</li><li>Minimize food wastage and implement effective stock control procedures</li><li>Ensure compliance with food safety, hygiene, sanitation, and workplace health and safety requirements</li><li>&nbsp;Handle dietary requirements, allergies, and special meal requests with accuracy and care</li><li>Maintain cleanliness and organization of kitchen workstations, equipment, and food storage areas</li><li>Collaborate with management and front-of-house staff to ensure smooth kitchen-to-service operations</li><li>&nbsp;Participate in the development of new menu items, recipes, and seasonal promotions</li><li>Monitor customer feedback and industry trends to continuously improve food quality and service delivery</li><li>Maintain accurate records relating to food costs, stock usage, and kitchen operations</li></ul>Qualifications&nbsp;<ul><li>Relevant qualification at AQF Certificate IV level or higher in Commercial Cookery, Kitchen Management, Hospitality Management, or a related field</li><li>At least one year of relevant full-time work experience as a Chef (or equivalent part-time experience)</li><li>Demonstrated experience in menu planning, food preparation, kitchen operations, and staff supervision</li><li>Sound knowledge of food safety, hygiene, and workplace health and safety requirements</li><li>Strong organisational and time management skills with the ability to work effectively in a fast-paced environment</li><li>Excellent communication and teamwork skills</li><li>Ability to maintain high standards of food quality, presentation, and customer satisfaction</li><li>Experience preparing Filipino cuisine will be highly regarded</li></ul>

Join a growing hospitality business and showcase your culinary expertise in delivering authentic Filipino cuisine to our local community.

CHEF

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Restaurant Manager

Cook, Central Coast

Food & Beverage Supervisor

Chef (Full Time)

Cook

Finance Manager

Kitchen Steward

Hotel Services Manager

Junior Sous Chef

CHEF

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