The Cray Seafood &amp; Grill Mandurah is seeking a dedicated chef to join our kitchen team. The successful candidate will prepare and cook seafood and grill dishes to the restaurant’s standards, support efficient kitchen operations during service, and contribute to menu development and quality control. This is a hands-on role that requires reliability, attention to detail, and the ability to perform under pressure.Join our kitchen team to prepare and cook seafood and grill dishes to exacting standards, support service operations, and contribute to menu development. This is a hands-on role requiring reliability, attention to detail and strong teamwork.Key responsibilities<ul><li>Prepare and cook menu items to recipe and presentation standards</li><li>Ensure food safety, stock rotation and ingredient quality.</li><li>Maintain a clean, organised kitchen and follow WHS procedures.</li><li>Receive deliveries and report quality/shortage issues.</li><li>Contribute ideas for seasonal menu updates.</li></ul>Requirements<ul><li>Certificate IV in Commercial Cookery or equivalent.</li><li>Minimum 2 years’ cook experience (3 years preferred).</li><li>Experience with seafood and grill cuisine highly regarded.</li><li>Strong knowledge of food safety and kitchen operations.</li><li>Availability for evenings, weekends and public holidays.</li><li>Right to work in Australia.</li></ul>

Hospitality & Tourism

Annual

Do you have experience in a similar role?

This position may involve work outside of ordinary hours. This could include weekends or public holidays. Are you available to work flexible hours?

Be part of Mandurah’s leading seafood restaurant, where your skill and creativity help deliver unforgettable guest experiences.

CHEF

Full time

Tsar Management Pty Ltd t/as Cafe 63 Mandurah is seeking a qualified and experienced Cook to join our professional kitchen team on a full-time basis. The successful candidate will be responsible for preparing and cooking a wide variety of breakfast, lunch and dinner dishes in accordance with established recipes, portioning requirements and presentation standards.The position requires a reliable and organised Cook who can work efficiently during busy service periods while maintaining consistently high standards of food quality, safety, hygiene and presentation. <h3>Benefits</h3><ul><li>Full-time, ongoing employment in an established and busy dining venue.</li><li>Competitive salary plus superannuation</li><li>Opportunity to work with an experienced kitchen team in a high-volume commercial kitchen.</li><li>Opportunity to further develop and utilise commercial cookery skills across a diverse menu.</li><li>Supportive and professional working environment.</li><li>Consistent work in a venue operating seven days a week across breakfast, lunch and dinner service.</li></ul> <h3>Task & responsibilities</h3><ul><li>Examine ingredients and food products to ensure freshness, quality and suitability before preparation and cooking.</li><li>Prepare ingredients by washing, cutting, slicing, marinating, measuring and portioning them according to established recipes.</li><li>Prepare and cook a wide range of breakfast, lunch and dinner dishes, including egg dishes, steaks, seafood, chicken, burgers, pasta, salads and other menu items.</li><li>Operate and regulate the temperatures of grills, ovens, fryers, stovetops and other commercial cooking equipment.</li><li>Cook steaks, seafood, eggs, meat, poultry and other ingredients using appropriate cooking methods and in accordance with menu specifications and customer requirements.</li><li>Season food during preparation and cooking to achieve the required flavour and consistency.</li><li>Portion, plate and garnish meals in accordance with the venue’s established presentation and serving standards.</li><li>Coordinate the preparation and timing of multiple orders to ensure meals are completed accurately and served promptly.</li><li>Accommodate reasonable customer dietary requirements and meal variations while preventing cross-contamination.</li><li>Monitor food storage, stock rotation, portion control and wastage within the kitchen.</li><li>Maintain clean and hygienic workstations, cooking equipment and food preparation areas.</li><li>Ensure compliance with food safety requirements and workplace health and safety procedures.</li><li>Work cooperatively with other kitchen employees and front-of-house staff to support efficient daily service.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III or Certificate IV in Commercial Cookery, or an equivalent relevant qualification.</li><li>At least one year of experience working as a Cook in a busy commercial kitchen.</li><li>Demonstrated ability to prepare and cook a diverse range of meals consistently and efficiently.</li><li>Sound knowledge of food safety, hygiene, allergen management and safe food-handling procedures.</li><li>Good organisational, time-management and teamwork skills.</li><li>Ability to work effectively under pressure during busy breakfast, lunch and dinner services.</li><li>Availability to work a flexible roster, including weekends and public holidays.</li></ul>

Cook

Murphy's Irish Pub is a locally owned &amp; operated venue that offers a great entertainment &amp; dining experience on the Mandurah foreshore.We are expanding our team to work in both our main venue downstairs &amp; new Sky Bar which is set to opening in the coming weeks.&nbsp;We're on the search for additional Bar Staff &amp; a Duty Manager to support our expanding business and our friendly &amp; hardworking team. &nbsp;Our busy venue employs over 50 staff so experience in hospitality management is required.&nbsp;We pride ourselves on creating a safe and inclusive environment for our staff &amp; patrons, so our management team are on the front-line as team players, that lead by example in bartending, waitering &amp; RSA Marshall duties.&nbsp;Our venue is open 7 days and parties on until 2am on Friday &amp; Saturday nights. If you have the stamina and a burning love for live music and sports, this is your time to shine!Applicants must have a passion for providing great guest experiences.&nbsp;Our patrons have high expectations for a great time, and we're here to provide!Ongoing&nbsp;management support will be supplied.Must be available most weekend evenings (we close at 2am Fri/Sat), have reliable transport and live in the local Peel region or surrounding suburbs.Qualifications &amp; experience:<ul><li>1+ years experience in a Bar Staff role, or 2+ years Duty Manager/Assistant Venue Manager Role in the Hospitality Industry&nbsp;</li><li>For Duty Manager Role, a valid Approved Managers Card (WA) is required&nbsp;</li><li>RSA Required &nbsp;for all positions&nbsp;</li><li>Police Clearance on request&nbsp;</li></ul>Your experience and skills include:<ul><li>An energetic, team focused and can-do attitude</li><li>Enthusiasm to connect with guests</li><li>Availability to work varied shifts including weekends and Public Holidays</li><li>Customer experience driven in line with the venues visions and goals</li><li>Exceptional communication skills&nbsp;</li><li>Duty Managers show Leadership skills &amp; lead by example</li><li>Ability to work effectively in a fast-paced and team-based environment</li><li>Personal presentation that is on-point</li><li>Reliable transport &amp; live in the local area&nbsp;</li></ul>&nbsp;What's in it for you:<ul><li>Excellent Salary or Wages package for Duty Manager Role, Level 4, 5 &amp; Managerial rate - based on experience &amp; competency</li></ul>&nbsp;Meal included for Managers shifts over 6 hours.<ul><li>HIGA level 2 &amp; 3 positions available for Bar Staff based on experience &amp; competency</li></ul>Applicants accepted through WorkinAus link. Keen individuals invited to apply in person at the venue, 43-44 Mandurah Terrace, Mandurah.&nbsp;Applicants must have full Australian Work Rights to apply(No sponsorship Visas available for this position).

Hourly

Murphy's is expanding to new heights! Skybar opening soon

Bartenders & Duty Manager positions available

Casual

Full-Time positions - Chef/CookAt Murphy’s Irish Pub we're expanding our venue to new heights and we’re on the lookout for a talented Cook/Chef to join us in a full-time role (38 hours per week plus reasonable overtime) to work in our main venue &amp; new Sky Bar upstairs overlooking Mandjar Bay..Join our award-winning kitchen team in the heart of Mandurah and be part of a fast-paced, supportive environment that takes pride in delivering quality food and great service.&nbsp;Applicants must have the unrestricted right (full work right) to work in Australia in order to be considered for this position.&nbsp;&nbsp;If you’d like to be part of a great team and a well-loved local venue, we’d love to hear from you.Apply in person to Vanessa or Rodney, or via the application link.Murphy’s Irish Pub43–44 Mandurah Terrace, MandurahWestern Australia, 6210 <h3>Benefits</h3>Join the team at Murphy’s Irish Pub in the heart of Mandurah and enjoy working in a lively, welcoming environment known for great food, friendly service and genuine Irish hospitality. You’ll be part of a supportive and experienced team, gain valuable hospitality experience and enjoy opportunities to develop your skills in a fast-paced workplace where teamwork and quality are valued. <h3>Task & responsibilities</h3>The Chef and Cook work collaboratively to prepare and present high-quality meals and support the efficient operation of the kitchen. While both roles must maintain the establishment’s standards for food quality, consistency, hygiene and safety, the Chef has primary responsibility for kitchen planning, supervision and operational oversight, while the Cook focuses on the day-to-day preparation, cooking and presentation of meals.Chef (ANZSCO - 351311)– Key Duties and ResponsibilitiesThe Chef is responsible for overseeing kitchen operations, including menu planning, food preparation, staff supervision, cost control and compliance. Duties include:<ul><li>Planning, designing and updating seasonal menus that reflect customer demand, dietary requirements and the establishment’s culinary standards.</li><li>Developing standard recipes, portioning guidelines and preparation procedures to maintain consistency in food quality and presentation.</li><li>Estimating food, labour and operational costs, monitoring kitchen budgets and implementing measures to maximise profitability and minimise waste.</li><li>Ordering and managing food supplies and kitchen inventory, ensuring adequate stock levels and the quality and freshness of ingredients.</li><li>Preparing, cooking and presenting meals using appropriate techniques while maintaining quality, consistency and portion control.</li><li>Monitoring dishes throughout preparation, cooking, plating and service to ensure they meet the establishment’s standards.</li><li>Supervising and coordinating kitchen operations during service to ensure meals are prepared efficiently and delivered on time.</li><li>Consulting with management regarding menu development, pricing, customer feedback, special functions and operational requirements.</li><li>Coordinating with kitchen and front-of-house staff to maintain effective communication, efficient workflow and high-quality customer service.</li><li>Demonstrating advanced cooking techniques and providing guidance, mentoring and on-the-job training to cooks, apprentice chefs and junior kitchen staff.</li><li>Assisting with the recruitment, supervision, training and performance management of kitchen staff.</li><li>Overseeing food preparation, storage, stock rotation and temperature-control practices to maintain food quality, reduce spoilage and minimise waste.</li><li>Ensuring the kitchen complies with food safety legislation, hygiene regulations and workplace health and safety requirements.</li><li>Maintaining a clean, safe and organised kitchen environment.</li></ul>Cook (ANZSCO - 351411) – Key Duties and ResponsibilitiesThe Cook is responsible for carrying out the daily preparation, cooking and presentation of meals in accordance with approved menus, recipes and the Chef’s directions. Duties include:<ul><li>Inspecting and selecting ingredients and food supplies to ensure freshness, quality and compliance with food safety requirements.</li><li>Preparing, cooking and presenting meals in accordance with established recipes, menu specifications, portioning guidelines and customer requirements.</li><li>Operating commercial kitchen equipment, including ovens, grills, fryers and stovetops, and monitoring cooking temperatures to ensure food quality and safety.</li><li>Seasoning, portioning and plating meals to maintain consistency in taste, presentation and serving size.</li><li>Preparing sauces, gravies, garnishes and accompaniments required for menu items.</li><li>Preparing meals for customers with allergies, special dietary requirements or specific preferences as directed.</li><li>Storing, rotating and handling food in accordance with food safety regulations, stock-control procedures and temperature requirements.</li><li>Monitoring stock levels, reporting supply requirements to the Chef and assisting with stock ordering and inventory control.</li><li>Minimising food waste by following approved preparation, portioning, storage and stock-rotation procedures.</li><li>Maintaining a clean, organised and hygienic work area in compliance with food safety and workplace health and safety requirements.</li><li>Working collaboratively with the Chef, other kitchen staff and front-of-house employees to support efficient service during busy periods.</li><li>Assisting the Chef with menu planning and estimating food requirements when requested.</li><li>Providing guidance and practical training to apprentices and junior kitchen staff where required.</li><li>Ensuring all food preparation and cooking activities comply with the employer’s recipes, quality standards and operational procedures.</li></ul> <h3>Qualification & experience</h3>Chef - Skills and Experience Required<ul style="list-style-type:disc;"><li>Relevant diploma qualification in Commercial Cookery or related field</li><li>Minimum 3 years relevant work experience as a Chef if no qualifications or alternatively 1 year work experience</li><li>Strong knowledge of kitchen operations and food safety standards</li><li>Ability to work effectively in a fast-paced environment</li><li>Excellent organisational and communication skills</li></ul>&nbsp;Cook - Skills and Experience Required<ul style="list-style-type:disc;"><li>Relevant Certificate 4 qualification in Commercial Cookery or related field</li><li>Minimum 3 years relevant work experience as a Cook if no qualifications or alternatively 1 year work experience</li><li>Strong knowledge of kitchen operations and food safety standards</li><li>Ability to work effectively in a fast-paced environment</li><li>Excellent organisational and communication skills</li></ul>&nbsp;Availability:Evenings and weekends are essential, but never past 9.30pmSome public holiday availability requiredRequirements:Reliable transport&nbsp;

How many years’ experience do you have relevant to the advertised position?

Join our award-winning Mandurah kitchen team in a supportive workplace committed to quality food and exceptional service.

Chef / Cook

Key Responsibilities:<ul><li>Oversee daily kitchen operations to ensure smooth and efficient service</li><li>Prepare, cook, and present high-quality Indian and Indo-Chinese dishes</li><li>Maintain consistency in taste, portioning, and presentation across all dishes</li><li>Supervise and coordinate kitchen workflow to ensure timely service during busy periods</li><li>Delegate kitchen tasks effectively to ensure smooth preparation and service delivery</li><li>Train, guide, and support kitchen staff to maintain performance and consistency</li><li>Ensure all food is prepared in compliance with food safety and hygiene standards</li><li>Monitor stock levels, manage ordering, and ensure proper storage and rotation of ingredients</li><li>Assist in menu execution, preparation planning, and kitchen organisation</li><li>Maintain a clean, organised, and compliant kitchen environment at all times</li><li>Work closely with management to improve kitchen efficiency and food quality</li></ul>Requirements:<ul><li>Minimum 1 year of experience as a Chef in a commercial kitchen</li><li>Strong knowledge of Indian cuisine preferred</li><li>Ability to lead kitchen operations in a fast-paced environment</li><li>Strong organisational and time management skills</li><li>Solid understanding of food safety and hygiene standards</li><li>Ability to maintain quality under pressure</li><li>Full-time availability including evenings and weekends</li></ul>

Join our dynamic kitchen team as a Chef! Create exceptional dishes, grow your career, and work in a supportive, fast-paced hospitality environment.

Chef

Retail Manager – Red Rooster Meadow SpringsAbout Red RoosterAt Red Rooster Meadow Springs, we are committed to providing quality products, excellent customer service and a positive experience for our customers. We value teamwork, diversity and a supportive workplace culture.We are seeking an experienced Retail Manager to oversee the day-to-day operations of our established Red Rooster business in Meadow Springs.Benefits<ul><li>Full-time employment</li><li>Management and leadership position</li><li>Established Red Rooster business</li><li>Supportive and multicultural team</li></ul>Key ResponsibilitiesThe Retail Manager will be responsible for:<ul><li>Managing the day-to-day operations of the Red Rooster Meadow Springs establishment</li><li>Monitoring sales performance and implementing activities to achieve sales targets</li><li>Managing stock levels, purchasing and ordering to ensure appropriate inventory and minimise wastage</li><li>Maintaining accurate records of sales, stock and financial transactions</li><li>Assisting with budgeting and monitoring operating costs</li><li>Preparing staff rosters and supervising employees to ensure adequate staffing levels</li><li>Recruiting, training and supporting staff to maintain high standards of customer service</li><li>Handling customer enquiries, feedback and complaints professionally</li><li>Coordinating promotional activities to support sales and customer engagement</li><li>Ensuring the establishment maintains appropriate presentation, safety and service standards</li><li>Ensuring compliance with relevant workplace health, safety and food safety requirements</li></ul>Qualification &amp; Experience<ul><li>Diploma of Hospitality Management</li><li>More than 3 years of demonstrated experience in retail, fast food, takeaway or a similar customer-focused management environment</li><li>Demonstrated experience managing day-to-day business operations</li><li>Experience in stock control, purchasing and staff supervision</li><li>Strong customer service and communication skills</li><li>Good financial and commercial awareness</li><li>Strong organisational and problem-solving skills</li><li>Ability to lead and work effectively with a diverse team</li><li>Ability to work in a fast-paced environment</li><li>Multilingual skills will be highly regarded</li></ul>Working HoursRed Rooster Meadow Springs operates seven days a week, including daytime and evening trading. The successful candidate must be flexible and available to work across a range of shifts, including weekends and public holidays where required.Apply NowIf you are an experienced manager with strong leadership and operational skills and are looking for an opportunity to lead a team and manage the day-to-day operations of an established Red Rooster business, we encourage you to apply.

We are looking for A Retail Manager right now!

Retail Manager

About the RolePremier Hotel Pinjarra is looking for a talented and reliable&nbsp;Chef&nbsp;to join our kitchen team. This role is perfect for someone who takes pride in plate presentation, kitchen efficiency, and maintaining a positive team environment under pressure.Key ResponsibilitiesMenu Execution:&nbsp;Prepare and cook high-quality dishes according to established recipes and presentation standards.Kitchen Operations:&nbsp;Manage service during peak periods (lunch and dinner) to ensure timely delivery of orders.Food Safety:&nbsp;Maintain strict hygiene and food safety standards (HACCP) across all workstations.Inventory Control:&nbsp;Assist with stock ordering, rotation (FIFO), and minimizing wastage to meet food cost targets.Collaboration:&nbsp;Work closely with the Front of House team and the Head Chef/Manager to ensure a seamless dining experience for guests.Training: Provide training to junior kitchen staffRequirements &amp; QualificationsEducation:&nbsp;Diploma of Hospitality Management.Experience:&nbsp;Previous experience in a high-volume commercial kitchen (1 year at least).Technical Skills:&nbsp;Proficient in various cooking techniques, knife skills, and grill/larder management.Attributes:&nbsp;Strong work ethic, ability to multitask, and a "can-do" attitude.RemunerationSalary Range:&nbsp;$75,000 – $85,000 per annum (plus superannuation), depending on experience and skill level.How to ApplyIf you are ready to showcase your skills in a thriving regional hotel, we want to hear from you!Please submit your&nbsp;Resume&nbsp;and any&nbsp;References.

Create exceptional dishes and lead our kitchen with skill, creativity, and passion.

About you…Ideally you will have similar experience and background within high profile, high volume bars &amp; restaurants, passionate about hospitality, and obsessively detailed about little touches, demanding the very best from yourself and your team.As the Restaurant Manager you will be responsible for the daily operation of the venue, with a real focus on the highest standards of service. You will be responsible for ensuring the smooth running of the Dining Room, alongside motivating and training the team. The Dining Room has 120 covers, plus a Private Dining Room.The role will suit someone who has proven experience in high-end/fine-dining restaurants and a real passion for the area and local clientele.<ul><li>Very service orientated</li><li>Immaculate attention to detail</li><li>Focus on training and developing teams</li><li>Big personality and experience working with high-profile guests</li><li>Overseeing all Pre &amp; Post Service Procedures</li><li>Being proactive and demonstrating intiative</li><li>Ensure that the environment of the unit i.e. lights, music, temperature and ambience is appropriate to customer's profile, time of day and brand standards.</li></ul>Essential Skills and Experience for this Role<ul><li>Planning and organising self and others</li><li>Passion for standards of excellence</li><li>Training and developing others</li><li>Excellent execution</li><li>High achievement drive.&nbsp; A strong commitment to drive for results</li><li>Exceptional organisational, administration and time management</li><li>Flexibility and problem solving capabilities</li></ul>Tasks/Duties<ul><li>Minimum of 2 years of relevant experience in a high-end, fine dining and high volume environment\</li><li>Provide&nbsp;exceptional&nbsp;and&nbsp;consistent&nbsp;level of&nbsp;customer&nbsp;service at&nbsp;all&nbsp;times</li><li>Ensure&nbsp;the&nbsp;efficient&nbsp;operation&nbsp;of&nbsp;FOH overseeing&nbsp;restaurant&nbsp;service,&nbsp;taking&nbsp;reservations,&nbsp;greeting&nbsp;guests,&nbsp;taking orders,&nbsp;directing&nbsp;wait&amp;&nbsp;bar&nbsp;staff&nbsp;as&nbsp;required,&nbsp;conferring&nbsp;with&nbsp;customers&nbsp;as&nbsp;to&nbsp;their satisfaction</li><li>Prepare&nbsp;weekly&nbsp;roster&nbsp;for&nbsp;restaurant&nbsp;staff</li><li>Review&nbsp;of&nbsp;appropriate&nbsp;staff&nbsp;levels&nbsp;throughout&nbsp;shifts,&nbsp;according&nbsp;to&nbsp;allocated&nbsp;budgets</li><li>Maintain all&nbsp;aspects&nbsp;of&nbsp;the&nbsp;venue to&nbsp;an&nbsp;exceptional&nbsp;standard</li><li>Strictly&nbsp;uphold&nbsp;responsible&nbsp;service&nbsp;of&nbsp;alcohol at&nbsp;all&nbsp;times and abide the liquor&nbsp;licensing&nbsp;legislation</li><li>Perform&nbsp;stock take&nbsp;on&nbsp;a&nbsp;weekly basis</li><li>Order,&nbsp;refill&nbsp;and&nbsp;rotate&nbsp;stock as&nbsp;required</li><li>Ensure&nbsp;compliance&nbsp;with occupational&nbsp;health&nbsp;and&nbsp;safety&nbsp;regulations</li><li>Ensure&nbsp;compliance&nbsp;with food&nbsp;safety&nbsp;and&nbsp;hygiene&nbsp;regulations</li><li>Recruit&nbsp;new&nbsp;restaurant&nbsp;staff,&nbsp;as&nbsp;required</li><li>Conduct&nbsp;staff&nbsp;training (both&nbsp;new&nbsp;staff and&nbsp;ongoing,&nbsp;build team&nbsp;culture)</li><li>Ensure&nbsp;good&nbsp;communication&nbsp;between&nbsp;Front&nbsp;of&nbsp;Houseand&nbsp;Kitchen&nbsp;staff</li><li>Consult&nbsp;with&nbsp;Kitchen staff&nbsp;regarding&nbsp;food menu&nbsp;and&nbsp;daily specials</li><li>Organise&nbsp;and&nbsp;assist with&nbsp;the&nbsp;running of&nbsp;functions&nbsp;and&nbsp;events</li><li>Open&nbsp;and/or&nbsp;close venue;&nbsp;cash&nbsp;up&nbsp;and balance&nbsp;tills&nbsp;at&nbsp;end&nbsp;of&nbsp;each&nbsp;shift</li><li>Ensure&nbsp;cleanliness&nbsp;and safe&nbsp;lock&nbsp;up&nbsp;of&nbsp;Bar&nbsp;and&nbsp;Venue&nbsp;when&nbsp;closing&nbsp;venue</li></ul>

Lead our floor at Mayfair Lane — award-winning wine, great food, real hospitality. Experienced, guest-first, wine-curious managers wanted.

Restaurant Manager at Mayfair Lane Pub & Dining Room

Position: CookBusiness name: Splittingbeans Holdings Pty LtdLocation: West Perth WA 6005Salary:&nbsp; $ 75,000 - $ 85,000 per YearFull Time RoleSplitting Beans is seeking an experienced and dedicated Cook to join our team.&nbsp;We are looking for full time Cook to join our team. This is a great career move for someone who is willing and able to take their cooking to the next level.&nbsp;You will.<ul><li>Execute new dishes based on seasonal changes and customer demand.&nbsp;</li><li>Cooking of food items</li><li>Have input to the preparation and planning of new menus.&nbsp;</li><li>Ensure that your section is clean, and prep is done a timely and efficient manner.</li><li>Stock ordering and control.</li><li>Work with the team to produce a high quality of line cooking, food preparation, and dish plating.</li><li>Adhere to and implement sanitation regulations and safety regulations.</li><li>Improve your cooking on a daily basis.</li><li>Any other duties required for a smooth operation of the kitchen and business. &nbsp; &nbsp;</li></ul>&nbsp;You should have.<ul style="list-style-type:disc;"><li>At least 1 year experience in fast-paced breakfast and lunch service&nbsp;</li><li>Capability to work in high-pressure, fast-paced environments</li><li>A commitment to maintaining a high level of service.</li><li>Ability to work in a team.</li><li>Early morning start&nbsp;</li></ul>Qualifications:&nbsp;Certificate IV in Commercial Cookery&nbsp;

Prepare and cook quality meals, maintain kitchen standards, assist with menus, stock control, and ensure smooth daily kitchen operations.

Position: Restaurant Manager&nbsp;Employment Type: Full-Time, PermanentLocation: Public House Perth, Perth City, Western AustraliaSalary: $80,000 – $100,000 per annum + SuperannuationHours: Minimum 38 hours per week&nbsp;&nbsp;About UsWe are a vibrant and busy restaurant and bar located in the heart of Perth CBD, providing quality food, beverages and dining experiences to a diverse range of customers.We are seeking an experienced Restaurant Manager to take responsibility for the day-to-day organization and operation of our venue. This is an excellent opportunity for an experienced hospitality professional looking to take the next step in their career with an established Perth CBD restaurant and bar.The RoleAs Restaurant Manager, you will organize and control the operations of the restaurant and bar to ensure efficient service, quality food and customer satisfaction.You will be responsible for overseeing staff, stock and purchasing, customer service, compliance and general restaurant operations. You will work closely with the kitchen and management team to maintain high standards across the venue.Key ResponsibilitiesDuties include, but are not limited to:<ul><li>Organizing and overseeing the daily operations of the restaurant and bar.</li><li>Planning menus in consultation with chefs and management.</li><li>Planning and organizing special functions and events held at the venue.</li><li>Arranging the purchasing of food, beverages and other supplies in accordance with operational requirements and budgets.</li><li>Monitoring supplier orders, deliveries and stock levels.</li><li>Maintaining accurate records of stock levels, purchases and financial transactions.</li><li>Monitoring stock usage, wastage and inventory levels and taking appropriate action to maintain effective stock control.</li><li>Assisting with pricing of menu items and monitoring costs in accordance with budgets.</li><li>Preparing and monitoring staff rosters according to business requirements.</li><li>Selecting, training, supervising and providing direction to restaurant and kitchen staff.</li><li>Allocating duties and monitoring staff performance during restaurant operations.</li><li>Ensuring staff follow workplace procedures, food safety requirements and relevant regulations.</li><li>Monitoring the quality and presentation of food and beverages provided to customers.</li><li>Ensuring dining, service and other customer areas are clean, functional and maintained to an appropriate standard.</li><li>Ensuring the restaurant complies with relevant health, safety, food safety and licensing requirements.</li><li>Responding to customer feedback and resolving complaints appropriately.</li><li>Monitoring service standards and taking action where improvements are required.</li><li>Monitoring restaurant operating costs and assisting with financial and budget control.</li><li>Maintaining appropriate operational and financial records.</li><li>Identifying opportunities to improve restaurant operations, service standards and profitability.</li></ul>Qualifications &amp; ExperienceThe successful applicant will have:<ul><li>A Diploma, Advanced Diploma or Associate Degree in Hospitality Management, Restaurant Management, Business Management or a related field, or relevant equivalent experience where applicable.</li><li>Minimum 1 year of relevant experience in restaurant or hospitality management.</li><li>Demonstrated experience managing the operations of a restaurant, café or similar hospitality establishment.</li><li>Experience in staff selection, training and supervision.</li><li>Experience with stock control, purchasing and supplier management.</li><li>Knowledge of restaurant financial and operational procedures.</li><li>Knowledge of food safety, workplace health and safety and relevant hospitality regulations.</li><li>Strong customer service and problem-solving skills.</li><li>Strong organizational and communication skills.</li><li>Ability to manage restaurant operations during busy service periods.</li><li>Availability to work evenings, weekends and public holidays as required.</li></ul>What We Offer<ul><li>Full-time, permanent employment.</li><li>Competitive salary of $80,000 – $100,000 + superannuation, depending on skills and experience.</li><li>Stable employment with an established hospitality business</li></ul>&nbsp;How to Apply<ul style="list-style-type:disc;"><li>Applicants who meet the above requirements are invited to apply by submitting their resume, including details of their relevant qualifications and experience, online or by email to publichousekitchenbar@gmail.com.</li></ul>

Lead a vibrant Perth CBD restaurant and bar, grow your hospitality career

Restaurant Manager

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Hospitality and Tourism jobs in Mandurah Perth Wa

88 available jobs

CHEF

Cook

Bartenders & Duty Manager positions available

Chef / Cook

Chef

Retail Manager

Chef

Restaurant Manager at Mayfair Lane Pub & Dining Room

Cook

Restaurant Manager

Individuals

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