A Chef plans, organises and undertakes the preparation and cooking of food in a restaurant or other dining/catering establishment, ensuring meals are prepared to appropriate quality, presentation, hygiene and food-safety standards.Suitable duties and responsibilities:<ul><li>Plan and develop menus in consultation with management, considering customer demand, seasonal availability, and operational requirements.</li><li>Estimate food requirements, ingredient costs, and labour costs, and help control kitchen expenditure.</li><li>Order food, ingredients and other kitchen supplies and maintain appropriate stock levels.</li><li>Prepare and cook a variety of dishes in accordance with established recipes, menus and quality standards.</li><li>Monitor dish quality throughout preparation, cooking, and presentation to ensure consistent standards.</li><li>Inspect ingredients and food products for freshness, quality and suitability before use.</li><li>Discuss food preparation and service matters with restaurant managers, kitchen staff and front-of-house employees.</li><li>Demonstrate appropriate cooking techniques and guide cooks, kitchenhands, and other kitchen employees on food preparation and cooking procedures.</li><li>Coordinate food preparation to ensure meals are prepared and presented efficiently during service periods.</li><li>Ensure appropriate portioning, presentation and plating of meals before service.</li><li>Maintain appropriate standards for storing, handling, freezing, and preserving food products.</li><li>Ensure compliance with food hygiene, sanitation, workplace health and safety requirements throughout the kitchen.</li><li>Explain and enforce hygiene and food-safety procedures among kitchen employees.</li><li>Assist in selecting, supervising and training kitchen staff where required.</li><li>Monitor kitchen equipment and work areas to ensure they are clean, safe, and operational.</li><li>Assist with managing food wastage, stock rotation and inventory control.</li><li>Prepare meals according to customer requirements, including special dietary requirements where applicable.</li></ul> <h3>Benefits</h3>Maternity leaveVisa sponsorship <h3>Task & responsibilities</h3><ul><li>Prepare and cook Mexican dishes, including tacos, tortillas, slow-cooked meats, beef dishes, salsas and accompaniments.</li><li>Plan menus and help develop new dishes in consultation with management.</li><li>Monitor food quality, portioning and presentation throughout preparation and service.</li><li>Estimate food requirements and costs and order ingredients and kitchen supplies.</li><li>Check ingredient freshness and quality, and maintain appropriate stock rotation.</li><li>Coordinate kitchen operations and food preparation during busy service periods.</li><li>Maintain consistent recipes, flavours and presentation standards.</li><li>Train and supervise cooks and other kitchen staff where required.</li><li>Ensure compliance with food safety, hygiene, storage and sanitation requirements.</li><li>Minimise food waste and help control kitchen costs.</li><li>Cater for special dietary requirements and customer requests where appropriate.</li><li>Maintain a clean, safe and efficiently organised kitchen.</li></ul> <h3>Qualification & experience</h3>Certificate III &amp; IV in cookery or hospitalityExperience: Kitchen: 3 years (Required)Experience in Mexican Restaurants is preferred.Full working rights are essential

Hospitality & Tourism

Annual

We are seeking an experienced chef to join our team and contribute
to the culinary excellence of our franchise in Dubbo, NSW

Chef

Full time

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Tasks and Responsibilities:<ul style="list-style-type:disc;"><li>The primary responsibility of a Function Center Manager is to manage the day-to-day operations, including monitoring events and special functions&nbsp;</li><li>Responsible for assisting with increasing bookings&nbsp;</li><li>Responsible for managing bookings and coordinating events&nbsp;</li><li>Responsible for assisting with budgeting such as monitoring operational expenses, revenue and expenditure and developing strategies to improve overall probability and services&nbsp;</li><li>Maintain and continually improve service standards, efficiency and a high level of service standards&nbsp;</li><li>Responsible for training and managing staff and ensuing that an appropriate &nbsp;number of staff is allocated to functions held</li><li>Liaise with our contractors, suppliers and other service provides to ensure that functions are operating in an efficient manner</li><li>Responsible for maintaining a high level of customer satisfaction and planning function centre events based on service expectations including client special requests&nbsp;</li><li>Compliance with occupational health and safety, food safety and regulatory requirements</li><li>Preparing operational reports including sales, customer feedback and overall function centre performance &nbsp;</li><li>Maintaining operational records, supplier information and overall management records&nbsp;</li><li>Responsible for implementing and monitoring workplace health and safety procedures&nbsp;</li></ul>&nbsp;&nbsp;Qualifications:<ul style="list-style-type:disc;"><li>AQF Associate Degree, Advanced Diploma or Diploma&nbsp;</li><li>At least three years of relevant work experience&nbsp;</li></ul>&nbsp;

Monthly

Searching for a dedicated function centre manager to join our growing and talented team.

Function Center Manager

The Retail Manager at McDonald’s Narrabri is responsible for overseeing the day-to-day operations of the branch, ensuring exceptional customer service, maximising profitability, and fostering a positive work environment. This leadership role involves managing a diverse team, driving operational efficiency, and upholding McDonald’s global standards in a regional setting. <h3>Benefits</h3>Salary: $80000 to $90,000 plus Super depending on experience&nbsp; <h3>Task & responsibilities</h3>&nbsp;<ul><li>Operational Management<ul><li>Oversee all aspects of daily operations, including food quality, customer satisfaction, and cleanliness standards.</li><li>Ensure compliance with McDonald’s operational policies, health and safety regulations, and local council requirements.</li><li>Conduct regular audits to maintain high standards of food safety and workplace hygiene.</li></ul></li><li>Team Leadership<ul><li>Recruit, train, and develop a team of crew members, shift supervisors, and department managers.</li><li>Set clear goals for team members and monitor their performance through regular evaluations and coaching.</li><li>Foster a culture of collaboration, respect, and excellence within the team</li></ul></li><li>Customer Experience<ul><li>Ensure every customer receives exceptional service, addressing complaints and feedback promptly and professionally.</li><li>Monitor customer satisfaction metrics and implement initiatives to enhance the overall experience.</li><li>Engage with the local community to build strong relationships and increase customer loyalty</li></ul></li><li>Financial and Resource Management<ul><li>Prepare and manage branch budgets, including forecasting, cost control, and sales growth strategies.</li><li>Analyse sales reports, labour costs, and inventory to optimise profitability.</li><li>Implement strategies to meet and exceed financial targets, including local marketing campaigns.</li></ul></li><li>Marketing and Community Engagement<ul><li>Develop and execute local marketing plans to attract and retain customers.</li><li>Participate in community events and initiatives to promote McDonald’s as a valued regional partner.</li><li>Support company-wide promotions, loyalty programs, and seasonal campaigns.</li></ul></li></ul> <h3>Qualification & experience</h3>Essential Criteria<ul style="list-style-type:disc;"><li>Relevant Diploma, Advanced Diploma or Associate Degree OR at least 3 years of relevant work experience in a similar role</li><li>Proven experience in leading and managing teams in a fast-paced environment</li><li>Strong understanding of food safety, health and safety regulations</li><li>Willingness to relocate and travel occasionally for trainings and meetings</li></ul>Work Experience<ul style="list-style-type:disc;"><li>At least 12 months relevant work experience in a supervisory or management role, preferably in quick-service restaurants or retail</li></ul>&nbsp;

Retail Manager (General)

As a Retail Supervisor at McDonald’s, you will play a key leadership role in delivering exceptional customer service and operational excellence. You will be responsible for supervising frontline staff, ensuring high standards in food quality, safety, and cleanliness, and supporting the management team in achieving store targets. You will lead by example and be an ambassador for the McDonald’s brand, fostering a positive team culture. <h3>Benefits</h3>Salary: $80,000 to $90,000 plus Super depending on experience <h3>Task & responsibilities</h3>Key Responsibilities:&nbsp;• Customer Service &amp; Operations&nbsp;Supervise day-to-day restaurant operations to ensure smooth, efficient service during shifts.&nbsp;Deliver outstanding customer service and respond to customer inquiries or complaints in a professional and timely manner.&nbsp;Ensure compliance with McDonald’s quality, service, and cleanliness (QSC) standards.&nbsp;Monitor food preparation, product holding times, and presentation to ensure adherence to food safety and company procedures.&nbsp;Promote upselling and suggestive selling techniques to increase average transaction value.&nbsp;• Team Leadership &amp; DevelopmentLead, motivate, and support crew members during shifts to achieve operationalgoals.&nbsp;Assist with the onboarding and training of new staff.&nbsp;Provide coaching and feedback to crew to support performance and development.&nbsp;Help create and maintain a safe, inclusive, and engaging work environment.• Shift and Inventory Management&nbsp;Manage shift planning, break schedules, and crew deployment to meet customer demand.&nbsp;Monitor stock levels and coordinate timely replenishment of supplies.&nbsp;Complete shift reports and handovers accurately and consistently.&nbsp;Support the implementation of promotions, events, and campaigns.&nbsp;• Compliance &amp; Safety&nbsp;Ensure team compliance with food safety, hygiene, and occupational health and safety standards.&nbsp;Follow company policies, procedures, and relevant legislation.&nbsp;Report hazards, incidents, and maintenance issues promptly. <h3>Qualification & experience</h3>Essential:&nbsp;Relevant Certificate II or III or higher OR at least one year of relevant experience may substitute for the formal qualifications&nbsp;At least 12 months of previous experience in a supervisory role within the retail or hospitality industry, preferably in a fast-food environment.&nbsp;Strong leadership and team management skills, with the ability to motivate and develop staff.&nbsp;Excellent customer service skills with a passion for creating a positive customer experience.&nbsp;Ability to work in a fast-paced environment and handle pressure effectively.&nbsp;Strong organisational skills and attention to detail.&nbsp;Basic financial management skills, including cash handling and cost control.&nbsp;Availability to work flexible hours, including weekends, evenings, and public holidays.&nbsp;&nbsp;Desirable:Certification in hospitality or retail management.&nbsp;Experience with McDonald’s operations and procedures. First aid and/or food safety certification.

Retail Supervisor

The Retail Manager at McDonald’s Moree is responsible for overseeing the day-to-day operations of the branch, ensuring exceptional customer service, maximising profitability, and fostering a positive work environment. This leadership role involves managing a diverse team, driving operational efficiency, and upholding McDonald’s global standards in a regional setting.&nbsp; <h3>Benefits</h3>Salary: $80000 to $90,000 plus Super depending on experience&nbsp; <h3>Task & responsibilities</h3>&nbsp;<ul><li>Operational Management<ul><li>Oversee all aspects of daily operations, including food quality, customer satisfaction, and cleanliness standards.</li><li>Ensure compliance with McDonald’s operational policies, health and safety regulations, and local council requirements.</li><li>Conduct regular audits to maintain high standards of food safety and workplace hygiene.</li></ul></li><li>Team Leadership<ul><li>Recruit, train, and develop a team of crew members, shift supervisors, and department managers.</li><li>Set clear goals for team members and monitor their performance through regular evaluations and coaching.</li><li>Foster a culture of collaboration, respect, and excellence within the team</li></ul></li><li>Customer Experience<ul><li>Ensure every customer receives exceptional service, addressing complaints and feedback promptly and professionally.</li><li>Monitor customer satisfaction metrics and implement initiatives to enhance the overall experience.</li><li>Engage with the local community to build strong relationships and increase customer loyalty</li></ul></li><li>Financial and Resource Management<ul><li>Prepare and manage branch budgets, including forecasting, cost control, and sales growth strategies.</li><li>Analyse sales reports, labour costs, and inventory to optimise profitability.</li><li>Implement strategies to meet and exceed financial targets, including local marketing campaigns.</li></ul></li><li>Marketing and Community Engagement<ul><li>Develop and execute local marketing plans to attract and retain customers.</li><li>Participate in community events and initiatives to promote McDonald’s as a valued regional partner.</li><li>Support company-wide promotions, loyalty programs, and seasonal campaigns.</li></ul></li></ul>&nbsp; <h3>Qualification & experience</h3>Essential CriteriaRelevant Diploma, Advanced Diploma or Associate Degree OR at least 3 years of relevant work experience in a similar roleProven experience in leading and managing teams in a fast-paced environmentStrong understanding of food safety, health and safety regulationsWillingness to relocate and travel occasionally for trainings and meetings&nbsp;Work ExperienceAt least 12 months relevant work experience in a supervisory or management role, preferably in quick-service restaurants or retail

<h1>Cook – Full Time</h1>Tamworth Café VivaldiShakti Shiv Pty LtdLocation: 390 Peel Street, Tamworth NSW 2340Employment Type: Full-time, ongoingSalary: $80,000 – $90,000 per annum + superannuation<h3>About Us</h3>Café Vivaldi is a well-established café and restaurant located in the heart of Tamworth. We are known for our quality coffee, fresh menu and friendly service.As we continue to grow, we are looking for a qualified and experienced Cook to join our team and contribute to our busy and vibrant kitchen.About the RoleWe are seeking a motivated Cook to work as part of our kitchen team on a full-time basis. The successful applicant will be responsible for preparing and cooking a variety of breakfast, lunch and café-style meals while maintaining high standards of food quality, presentation, hygiene and consistency.<h3>Key Duties and Responsibilities</h3><ul><li>Prepare and cook breakfast, lunch and other menu items in accordance with established recipes and standards.</li><li>Prepare ingredients and undertake food preparation for daily service.</li><li>Cook meat, poultry, eggs, vegetables and other ingredients using appropriate cooking techniques and equipment.</li><li>Check the quality and freshness of ingredients before preparation and cooking.</li><li>Monitor cooking times and temperatures to ensure food quality and consistency.</li><li>Portion, plate and present meals to the required standard.</li><li>Prepare sauces, accompaniments and other components of menu items.</li><li>Maintain proper food storage, stock rotation and portion control procedures.</li><li>Monitor food supplies and assist with ordering and receiving ingredients.</li><li>Minimise food wastage through appropriate preparation and stock management.</li><li>Maintain a clean, organised and hygienic kitchen and food preparation area.</li><li>Comply with food safety, hygiene and workplace health and safety requirements.</li><li>Work effectively with other kitchen and front-of-house staff during busy service periods.</li></ul><h3>Qualifications and Experience</h3>To be considered for this position, applicants should have:<ul><li>Certificate III or IV in Commercial Cookery, Certificate IV in Kitchen Management, or an equivalent relevant qualification</li><li>At least one year of relevant work experience as a Cook or Chef</li><li>Demonstrated experience working in a commercial kitchen</li><li>Good knowledge of food preparation and commercial cooking techniques</li><li>Sound understanding of food safety and hygiene requirements</li><li>Ability to work efficiently in a busy kitchen environment</li><li>Ability to maintain consistent food quality and presentation</li><li>Good communication and teamwork skills</li><li>Availability to work a flexible roster, including weekends and public holidays as required</li></ul><h3>What We Offer</h3><ul><li>Full-time, ongoing employment</li><li>Salary of $80,000 – $90,000 per annum plus superannuation</li><li>Supportive and friendly working environment</li><li>Opportunity to work with an established café and restaurant in Tamworth</li></ul><h3>How to Apply</h3>If you have the qualifications and experience required for this position, please submit your resume and details of your relevant qualifications and work experience here.&nbsp;Employer: Shakti Shiv Pty Ltd trading as Tamworth Café VivaldiABN: 23 651 818 236Work Location: 390 Peel Street, Tamworth NSW 2340

Join Café Vivaldi in Tamworth as a full-time Cook and enjoy a competitive salary of $80,000–$90,000 plus super in a busy café and restaurant.

Cook

Venue Manager – Highland BarThe Venue Manager will oversee the daily operations of Highland Bar, including managing staff, coordinating rosters, supervising service operations, managing stock and supplies, maintaining venue standards, and ensuring compliance with workplace, health and safety, food safety and hospitality requirements.The successful candidate will provide strong leadership, deliver excellent customer service, resolve customer concerns, monitor operational performance, coordinate with suppliers, and assist with financial and administrative duties. The position requires the ability to work independently, manage multiple responsibilities, and maintain high standards of service, cleanliness and presentation.Employment: Full-TimeSalary: $80,000–$85,000 + superannuationExperience: Minimum 1 year relevant hospitality or venue management experience <h3>Benefits</h3>The successful candidate will receive a competitive salary of $80,000–$85,000 + superannuation, full-time stable employment, a supportive and professional working environment, opportunities for career growth and professional development, ongoing training, and the opportunity to take a key leadership role in the day-to-day operations and continued growth of Highland Bar. <h3>Task & responsibilities</h3>Oversee the day-to-day operations of Highland Bar, including venue, hospitality and accommodation services.Supervise, lead and coordinate hospitality and accommodation staff and manage staff rosters.Coordinate guest bookings, check-ins, check-outs and guest services.Train and support staff to maintain high standards of service and guest satisfaction.Monitor customer and guest enquiries, feedback and complaints and resolve issues professionally.Manage stock levels, purchasing, inventory and supplies and liaise with suppliers and service providers.Monitor daily sales, accommodation revenue, operating costs and overall operational performance.Maintain high standards of cleanliness, presentation, housekeeping and general property maintenance.Coordinate venue bookings, functions, events and accommodation arrangements.Ensure compliance with workplace health and safety, food safety, liquor licensing and relevant accommodation requirements.Implement and maintain operational policies and procedures and monitor staff performance.Assist with financial, administrative and reporting duties, including records, budgets and expenditure.Identify operational issues and implement improvements to enhance efficiency, service quality and guest satisfaction.Ensure the venue and accommodation operations run efficiently and provide a high-quality experience for customers and guests. <h3>Qualification & experience</h3>Relevant qualification in Hospitality Management, Hotel Management, Business Management or a related field, or equivalent relevant industry experience.Minimum 1 year of relevant experience in venue management, hospitality management, hotel management or a similar role.Demonstrated experience supervising and managing hospitality staff.Experience preparing staff rosters and coordinating daily venue operations.Knowledge of customer service, hospitality operations and venue standards.Experience with stock control, ordering and supplier management.Understanding of workplace health and safety, food safety and liquor licensing requirements.Strong leadership, communication and organisational skills.Ability to manage multiple tasks and work effectively in a busy hospitality environment.Ability to work independently and make appropriate operational decisions.Availability to work full-time, including evenings, weekends and public holidays as required.

Highland Bar seeks Hotel & Motel Manager. Full-time, $80–85K + super. Min 1 year experience. 482/LMT sponsorship may be considered.

Venue Manager

In culinary circles, your reputation precedes you. You’re the go getter who understands that it’s the simple things done well, fresh produce, care, and consistency that keep guests coming back.At Sunburst Food Group, we believe great food is about heart as much as skill. Across our venues Café Lurline, Smokey Bundits, and Taqueria Arriba. We create experiences that are grounded in warm hospitality, bold flavours, and a down-to-earth approach.We’re talking dishes that spark conversation, aromas that stop people in their tracks, and plates that feel like home.If you thrive in a fast paced kitchen where no two days are the same and you’re passionate about delivering memorable food experiences this is your place on the pass.&nbsp; <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Opportunities for professional development and career progression within a growing hospitality group</li><li>Supportive team environment with a strong focus on work-life balance</li><li>Employee discounts across all Sunburst Food Group venues</li><li>Wellbeing initiatives and regular team building activities</li><li>A collaborative and inclusive workplace where your contributions are valued</li><li>The opportunity to be part of an exciting growth phase across multiple venues</li></ul>&nbsp;&nbsp;&nbsp;&nbsp; <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Prepare and cook menu items in accordance with Sunburst Food Group recipes and standards</li><li>Plan, organise, and prioritise daily kitchen operations</li><li>Monitor stock levels, order supplies, and maintain accurate inventory records</li><li>Assist in menu planning, seasonal specials, and recipe development</li><li>Monitor food costs, portion control, and minimise wastage to meet budget targets</li><li>Collaborate with the kitchen team to ensure efficient and timely service</li><li>Prepare mise en place for service across multiple service periods</li><li>Maintain high standards of food hygiene, safety, and cleanliness in line with regulations</li><li>Ensure food quality, consistency, and presentation meet established standards</li><li>Supervise and support junior kitchen staff, including delegation of tasks and maintaining workflow</li><li>Follow safe work practices, including manual handling and correct use of equipment</li><li>Maintain high personal hygiene and adhere to uniform standards</li><li>Ensure compliance with all OH&amp;S and food safety policies and procedures</li><li>Uphold best practices in food handling, storage, and preparation</li><li>Ensure all dishes leaving the kitchen meet quality expectations</li><li>Participate in training, team meetings, and continuous improvement initiatives</li><li>Support general kitchen cleaning and organisation as part of daily operations</li></ul>&nbsp;&nbsp;&nbsp;&nbsp; <h3>Qualification & experience</h3><ul style="list-style-type:disc;"><li>Certificate III in Commercial Cookery (or equivalent qualification)</li><li>Minimum 2 years’ experience as a Chef/Cook or in a similar role within a professional kitchen (Australian or overseas experience accepted)</li><li>Hotel Management Diploma or Culinary Degree (highly regarded)</li><li>Sound knowledge of food safety regulations and HACCP standards</li><li>Strong attention to detail with a commitment to consistency and quality</li><li>Ability to work effectively in a fast-paced, high-volume kitchen environment</li><li>Excellent communication skills and ability to work collaboratively within a team</li></ul>&nbsp;&nbsp;&nbsp;&nbsp;

Join Sunburst Food Group and take the lead in delivering exceptional food across our dynamic Blue Mountains venues

Chefs/Cooks

BALPAR PTY. LIMITED t/a The Carrington Hotel, is a historic landmark in the heart of Katoomba, welcoming guests to the Blue Mountains since 1883. Its Grand Dining Room offers a la carte dining experience in a distinctive heritage setting. We are currently seeking a full-time Chef de Partie to join our team, with the role based in Katoomba, NSW. This position is 38 hours per week, and the ideal candidate will have at least 1 year of relevant experience and hold a diploma in hospitality management. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul><li>Plan and organise food preparation and cooking within the allocated kitchen section for daily service.&nbsp;</li><li>Prepare, cook and present a range of dishes in accordance with the Grand Dining Room's recipes, portioning and presentation standards.&nbsp;</li><li>Assist the Executive Chef with seasonal menu planning and development, including ingredient selection, portioning and food costing.&nbsp;</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation to maintain consistent standards.&nbsp;</li><li>Monitor stock levels, estimate ingredient requirements, assist with ordering supplies, and check the quality and freshness of food deliveries.&nbsp;</li><li>Store, rotate, refrigerate, freeze and preserve food appropriately to maintain freshness and minimise waste.&nbsp;</li><li>Coordinate mise en place and ensure ingredients, sauces, garnishes and equipment are prepared for service.&nbsp;</li><li>Liaise with the Executive Chef, kitchen and waiting staff regarding food preparation, service requirements, dietary requests and other kitchen matters.&nbsp;</li><li>Prepare menu variations for dietary requirements, including vegetarian, vegan, gluten-free and dairy-free options where required.&nbsp;</li><li>Demonstrate cooking techniques and provide guidance and training to junior kitchen staff on preparation, cooking and presentation procedures.&nbsp;</li><li>Coordinate with other kitchen sections during service to ensure dishes are completed accurately and on time.&nbsp;</li><li>Maintain and enforce food safety, hygiene, cleanliness and safe food-handling standards throughout kitchen operations.&nbsp;</li><li>Monitor portion control and ingredient usage to minimise wastage and assist with controlling food costs.&nbsp;</li><li>Report stock shortages, equipment faults, food-quality concerns and other operational issues to the Executive Chef or management.</li></ul> <h3>Qualification & experience</h3>REQUIREMENTS: Hold relevant qualifications and experience.&nbsp;APPLY: If you meet these criteria, please submit your application with a cover letter detailing your relevant experience and availability. Only shortlisted candidates will be contacted.

BALPAR PTY. LIMITED t/a The Carrington Hotel, is currently seeking a full-time Chef de Partie to join our team.

Chef de Partie

Company Details:Entity Name: Band of Brothers 007 Pty Ltd (ABN: 98 650 651 773)Business Name: Outback Gurkha's BistroLocation: &nbsp;100 Monash Street, West Waylong, NSW 2671Position: Café Or Restaurant ManagerSalary: $75,000 to $85,000 Per AnnumJob Description:Band of Brothers 007 Pty Ltd trading as Outback Gurkha's Bistro is seeking an experienced and motivated Café or Restaurant Manager to join its team. The successful candidate will be responsible for overseeing daily operations, coordinating staff, maintaining food and service standards, managing stock, and ensuring a clean and organised environment. The Manager will work closely with the team to provide efficient service, maintain customer satisfaction, and support the smooth operation of the business. Applicants should have relevant qualifications and/or experience in hospitality management, with strong leadership, communication, and organisational skills. This is an excellent opportunity to join a friendly and supportive team. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development&nbsp;</li><li>Supportive and collaborative work environment&nbsp;</li><li>Employee discounts on food and beverages&nbsp;</li><li>Flexible work arrangements</li><li>Leadership development programs</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Collaborate with chefs to plan and design innovative, seasonal menus.</li><li>Coordinate and organize special events, ensuring seamless execution.</li><li>Manage the purchasing and pricing of goods in line with budget constraints.</li><li>Maintain accurate records of inventory levels and financial transactions.</li><li>Ensure dining areas meet health regulations, maintaining a clean, functional, and appealing atmosphere.</li><li>Engage with customers to assess satisfaction and address feedback promptly.</li><li>Recruit, train, and supervise kitchen and front-of-house staff to deliver exceptional service.</li><li>May assist in guest reservations, greetings, and order-taking as needed.</li></ul>&nbsp; <h3>Qualification & experience</h3><ul><li>AQF Associate Degree, Advanced Diploma or Diploma or equivalent work experience.</li><li>Minimum 3 years of experience in related position.</li><li>Strong leadership and communication skills to manage and motivate the team.</li><li>Ability to work in a fast-paced environment while maintaining attention to detail.</li></ul>

Lead the team, set the vibe, and deliver unforgettable dining experiences as a Café or Restaurant Manager.

Café or Restaurant Manager

Bar & Beverage Staff

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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