The Company / PropertyJonah's Restaurant &amp; Boutique Hotel, Whale Beach is one of Australia's most luxurious ocean retreats located on Sydney's Northern Beaches. The perfect beachside escape, Jonah’s offers an award-winningRestaurant, eleven boutique accommodation rooms along with meeting and functions spaces catering to conferences, special events and weddings.Jonah's Restaurant offers outstanding contemporary Australian cuisine with an Italian influence and an extensive wine list drawn from a cellar containing over 2500 bottles of vintage Australian andinternational wines. The five-star menu and service has earned Jonah's Restaurant a 'Chef's Hat' by the Sydney Morning Herald Good Food Guide for 12 years and awarded the Best Hotel Wine list in the Worldby the World of Fine Wine.Under the direction of our Executive Chef, Rey Ambas, Jonahs Restaurant &amp; Boutique Hotel is now seeking applications from qualified and experienced Chef De Parties for fulltime vacancies immediately.The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life&nbsp; <h3>Benefits</h3>Salary Range between $76.515 - $80k pa· A creative, challenging and rewarding working environment that will encourage and allow you andyour career to grow· The opportunity to work in a growing, prestigious, award-winning establishment and put your careerin the right directionAll positions will be rostered 38 hours per week and be available during days, nights, weekends andpublic holidays.Job Type: Full-timePay: $76,515.00 – $80,000.00 per yearother Benefits:Professional development assistanceVisa sponsorship <h3>Task & responsibilities</h3>The RoleThe Chef De Partie (CDP) is required to control a section of the Kitchen, preparing and presenting a variety of a la carte dishes to the highest standards and assist in all Kitchen operations includingordering, staff training and cost control.Main duties are:· Hands on in all aspects of kitchen operations including food preparation, production and presentation ensuring consistency and quality at all times.· Develop menu and enforce service, presentation and operational standards.· Ensure departmental procedures that are implemented i.e. closing down of the kitchen at night, are carried out correctly· Prepare and cook food to the highest quality and standard.· Order stock, kitchen supplies and equipment· Maintain cleanliness and hygiene practices and ensure food safety standards are maintained in accordance with food safety standards and regulations.· Accountable for budgets and wastage· Collection and implementation of all running sheets· Staff development, training and supervision of all staff under your directionTo be successful in this position YOU will have:· Trade Qualifications· Practical, demonstrated experience as a CDP. Experience in a five star or luxury environment is preferred.Strong written and verbal communication skills· An obvious passion for food and your culinary career and the desire to produce and be responsible for producing the highest quality and consistency food.· Excellent presentation and consistency in both your work and personal life <h3>Qualification & experience</h3>Qualified Chef1 year plus experience in kitchen&nbsp;

Hospitality & Tourism

Annual

Join Jonahs Restaurant & Boutique Hotel as Chef De Partie! Prepare high-quality dishes, manage kitchen operations, and train staff. Apply now!

CHEF DE PARTIE

Full time

The Waiter (trade waiter) is required to maintain highest standards in the restaurant day to day tasks.All positions will be rostered 38 hours per week and be available during days, nights, weekends and public holidays. Must be available every weekend, across morning, day and evening shifts on a rotating roster.Ability to commute/relocate:Whale Beach, NSW 2107: Reliably commute or planning to relocate before starting work (Required)Work Authorisation:Australia (Preferred)Work Location:In person&nbsp; <h3>Benefits</h3>&nbsp;<ul><li>Salary range between $70 - $75k pa</li><li>A creative, challenging and rewarding working environment that will encourage and allow you and your career to grow</li><li>The opportunity to work in a growing, prestigious, award-winning establishment and put your career in the right direction</li><li>Professional development assistance</li><li>Visa sponsorship possibility in the future if successful</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Setting and arranging tables</li><li>Greeting customers and presenting them with menus and beverage lists</li><li>Taking orders and relaying them to kitchen and bar staff</li><li>Serving food and beverages</li><li>Opening bottles and pouring beverages</li><li>Clearing tables and returning dishes and cutlery to kitchen</li><li>Removing empty bottles and used glasses from tables, and refilling and replacing glasses</li><li>Collecting payments for sales and operating point of sales machines and cash registers</li><li>May recommend wines to complement food</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Trade Qualifications</li><li>Experience in a five star or luxury environment is preferred (1 year preferred)</li><li>Strong written and verbal communication skills</li><li>Excellent presentation and consistency in both your work and personal life</li></ul>

Join our award winning Jonah's team as a Trade Waiter, in delivering professional and outstanding service in our Restaurant

TRADE WAITER

<h2>About the Roles</h2>Are you an experienced hospitality professional ready for your next opportunity?The Boathouse Group is on the lookout for talented Trade Waiters, Bar Managers, Assistant Venue Managers &amp; Venue Managers to join our teams across Manly Pavilion, The Boathouse North Wollongong, Mona Social and Barrenjoey House Palm Beach.We are looking for people who understand exceptional hospitality and take pride in creating memorable guest experiences.Whether you're an experienced Trade Waiter who thrives on the floor, a Bar Manager who knows how to lead a high-performing bar team, or a Assistant Venue Manager / Venue Manager who can drive the overall operation, we're looking for hospitality professionals who bring energy, leadership and a genuine passion for what they do.Across these roles, you will play an important part in delivering outstanding service, maintaining high standards and creating venues that guests want to return to.Trade Waiter - $80,000 + super&nbsp;<ul><li>Deliver exceptional, knowledgeable and genuine service throughout the guest experience.</li><li>Take ownership of your section, ensuring service is efficient, polished and attentive.</li><li>Maintain strong knowledge of the menu, wine and beverage offerings.</li><li>Build genuine relationships with guests and create memorable dining experiences.</li><li>Support the wider FOH team to maintain smooth service and high venue standards.</li><li>Assist with opening, closing and maintaining presentation across the venue.</li></ul>Bar Manager - from $85,000 + super<ul><li>Lead the bar team to deliver exceptional food and beverage service.</li><li>Work closely with the kitchen and FOH teams to ensure a seamless guest experience.</li><li>Maintain strong knowledge of food, beverage and menu offerings.</li><li>Lead by example across service, presentation and venue standards.</li><li>Train and develop the team across service, product knowledge and guest engagement.</li><li>Support the venue manager with rostering, labour stock and cost management.</li><li>Build genuine guest relationships and contribute to a positive, high performing team culture.</li></ul>Assistant Venue Manager - from $80,000 plus super<ul><li>Support the Venue Manager with the day-to-day operation and leadership of the venue.</li><li>Lead by example on the floor, delivering exceptional service and maintaining high standards.</li><li>Coach, mentor and develop FOH team members to build a positive and high-performing culture.</li><li>Assist with rostering, labour management and ensuring appropriate staffing levels across service.</li><li>Support venue performance through strong operational, service and cost-control practices.</li><li>Take ownership of the venue in the Venue Manager’s absence, ensuring a smooth and successful service.</li><li>Assist with maintaining venue presentation, compliance and operational standards.</li><li>Build genuine relationships with guests and resolve any service issues with professionalism.</li></ul>Venue Manager - from $90,000 plus super<ul><li>Lead the overall day-to-day operation of the venue, ensuring exceptional guest experiences and service standards.</li><li>Lead, coach and develop the FOH team to build a positive, high-performing culture.</li><li>Drive operational performance across service, labour, costs, sales and guest satisfaction.</li><li>Maintain high standards of presentation, compliance, cleanliness and venue operations.</li><li>Build strong relationships with guests, team members, suppliers and the local community.</li><li>Work closely with senior leadership to implement initiatives and continually improve the venue.</li></ul><h3>&nbsp;</h3><h2>&nbsp;</h2><h2>About You</h2>To be the perfect addition to our team, you will have experience in a premium or high-quality hospitality environment and:<ul><li>Have previous experience in a Trade Waiter, Bar Manager, &nbsp;Assitant Venue Manager, Venue Manager or similar hospitality leadership role;</li><li>Have a genuine passion for hospitality, guest experience and service;</li><li>Be confident leading by example and maintaining exceptional service standards;</li><li>Have a confident, positive and can-do attitude;</li><li>Be friendly, approachable and genuine;</li><li>Take pride in presentation, attention to detail and venue standards;</li><li>Be a team player with a collaborative working style;</li><li>Hold a valid RSA or be willing to obtain one.</li></ul><h2>&nbsp;</h2><h2>About the Opportunity</h2>With venues across some of Sydney and the NSW Central Coast's most iconic locations, The Boathouse Group offers the opportunity to work alongside passionate hospitality professionals in venues that genuinely care about quality, people and guest experience.We're always looking for great people to join our team, so if you're ready to take your next step in hospitality, we'd love to hear from you.<h2>&nbsp;</h2><h2>About the Process</h2>Apply now with your CV and a cover letter telling us a little bit about yourself, your experience and why you'd love to join The Boathouse Group.

Experienced Trade Waiters & FOH Supervisors wanted across The Boathouse Group. Bring your passion, leadership and exceptional guest service.

Trade Waiters, Bar Managers & Venue Managers

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.&nbsp;Hunter St. Hospitality is a leading Australian hospitality group, operating a diverse portfolio of over 40 venues across Sydney, Melbourne, Perth and other key markets.&nbsp;Its brands include internationally recognised Rockpool Bar &amp; Grill and The Cut Bar &amp; Grill, critically acclaimed Spice Temple and Saké Restaurant &amp; Bar, as well as Bar Patrón, 24 York, The Collective, Fratelli Fresh, El Camino Cantina, The Bavarian, Munich Brauhaus, Winghaus and SLICE.We are searching for our next leader at;<ul><li>Fratelli Fresh Manly&nbsp;</li></ul> <h3>Benefits</h3><ul><li>Competitive remuneration &amp; bonus incentives&nbsp;</li><li>Training, development, and career progression opportunities&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Supportive leadership and team environment&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Employee Assistance Program&nbsp; &nbsp; &nbsp;&nbsp;</li><li>Food, Beverage and private health insurance discounts</li><li>Grow within one of the largest hospitality groups in Australia</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee daily operations to ensure high-quality service, food, and guest satisfaction.</li><li>Manage and lead staff, including hiring, training, scheduling, and performance evaluations.</li><li>Maintain brand standards and ensure a premium dining experience consistent with the restaurant’s reputation.</li><li>Coordinate with chefs and kitchen staff to ensure menu quality, seasonal updates, and inventory management.</li><li>Handle guest relations, resolving complaints and ensuring exceptional customer service.</li><li>Ensure compliance with health, safety, and sanitation regulations.</li><li>Liaise with suppliers and vendors to secure quality products and negotiate favorable terms.</li></ul> <h3>Qualification & experience</h3><ul><li>FOH Operations: A minimum of 2 years experience in managing front of house operations.</li><li>Guest Experience Development: Expertise in crafting unique and memorable moments and coaching the team to do the same.&nbsp;</li><li>Venue Management: Experience with opening and closing procedures, including cashing up and securing the venue.</li><li>Hands-On Leadership: A leader who leads by example, with a focus on guest experience and supporting the team with lunch and dinner service periods</li><li>Staff Mentorship: A passion for developing and mentoring a team</li></ul>

Hunter St. Hospitality is part of Urban Purveyor Group Pty Ltd.

Restaurant Manager - Hunter St Hospitality

Hedonist Collaroy (Hedonist Pty Ltd) is a premium beachside restaurant located directly across from Sydney’s picturesque Collaroy Beach. We deliver refined Modern Australian cuisine with French and Argentinian influences in a relaxed, hedonistic coastal setting.We are seeking an experienced and passionate Sous Chef to join our kitchen leadership team. Reporting directly to our Head Chef, you will play a key role in maintaining our reputation for honest, thoughtful, ingredient-led dishes that celebrate seasonal local produce. This is a hands-on leadership position in a busy, high-volume beachside venue that services à la carte dining, group bookings, functions (20–100 guests), and special events.You will be instrumental in daily kitchen operations, upholding exceptional food quality and presentation, supporting menu development, and fostering a positive, collaborative kitchen culture in our beautiful venue. <h3>Benefits</h3><ul><li>Competitive above-award salary with annual performance reviews&nbsp;</li><li>Free staff meals on every shift&nbsp;</li><li>Ongoing professional development and training opportunities&nbsp;</li><li>Clear career progression pathways within a growing hospitality group&nbsp;</li><li>Generous annual leave and public holiday penalties&nbsp;</li><li>Employee assistance program and wellbeing support&nbsp;</li><li>Modern, well-equipped beachside kitchen with the latest technology&nbsp;</li><li>Dynamic team environment with a strong focus on work-life balance where possible&nbsp;</li><li>Opportunity to work with premium seasonal Australian produce and high-quality ingredients in a stunning coastal location</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee daily kitchen operations and ensure smooth, efficient service during lunch and dinner shifts&nbsp;</li><li>Run the kitchen in the absence of the Head Chef, maintaining consistency, quality and the restaurant’s signature style&nbsp;</li><li>Assist the Head Chef with menu planning, development, seasonal changes, specials and costing&nbsp;</li><li>Supervise, train, mentor and motivate the kitchen brigade (Chefs de Partie, Commis Chefs and Kitchen Hands)&nbsp;</li><li>Monitor and uphold food quality, presentation standards, portion control and waste minimisation&nbsp;</li><li>Manage inventory, stock ordering, supplier relationships and food cost control&nbsp;</li><li>Enforce strict adherence to food safety, hygiene and workplace health &amp; safety policies (including HACCP and SafeWork NSW requirements)&nbsp;</li><li>Conduct regular kitchen briefings, performance feedback and staff development sessions&nbsp;</li><li>Contribute to a positive, professional and family-like kitchen environment&nbsp;</li><li>Support front-of-house with special dietary requirements, functions, events and VIP guest experiences</li></ul> <h3>Qualification & experience</h3><ul><li>Formal qualifications: Certificate IV in Commercial Cookery (or equivalent overseas qualification assessed as comparable)&nbsp;</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop staff&nbsp;</li><li>Strong knowledge of modern Australian cuisine, current food trends and high-end plating/presentation&nbsp;</li><li>Thorough understanding of food safety regulations, HACCP and Australian workplace health &amp; safety standards&nbsp;</li><li>Proven ability to control food costs, manage inventory and maintain kitchen profitability&nbsp;</li><li>Excellent organisational, communication and time-management skills&nbsp;</li><li>Ability to work under pressure in a fast-paced service environment, including evenings, weekends and public holidays&nbsp;</li><li>Current Australian Working Rights</li></ul>

Exciting Sous Chef role with our client Hedonist Pty Ltd at Hedonist Collaroy! Premium beachside restaurant opposite stunning Collaroy Beach.

Sous Chef-Full Time

D FRASER &amp; K FRASER t/a The Basin Dining Room is a contemporary coastal restaurant in Mona Vale, offering a refined seasonal menu showcasing premium seafood, quality produce and modern Australian dining. We are currently seeking a full-time Chef to join our team, with the role based in Mona Vale, 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 qualification in hospitality. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer. <h3>Benefits</h3> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li>Prepare, cook and present menu items to the restaurant's required standards of quality, consistency and presentation.</li><li>Assist the Head Chef and Restaurant Manager with menu planning, development and changes based on seasonal produce and operational requirements.</li><li>Maintain a thorough knowledge of the menu and prepare dishes in accordance with approved recipes, portion sizes and presentation standards.</li><li>Assist with food and labour cost control, stock requirements and the ordering of food, ingredients and kitchen supplies.</li><li>Check the taste, texture, portioning and presentation of dishes during preparation and before they are served.</li><li>Organise and prioritise daily preparation and cooking tasks to ensure the kitchen operates efficiently during service.</li><li>Liaise with the Head Chef, kitchen staff and front-of-house team regarding food preparation, dietary requirements and service matters.</li><li>Maintain HACCP, OHS and food safety requirements, including appropriate hygiene, food handling and storage procedures.</li><li>Supervise and assist with the training of junior kitchen staff, including guidance on preparation methods, cooking techniques and kitchen procedures.</li><li>Operate kitchen equipment safely and ensure food is stored and preserved under appropriate temperature-controlled conditions.</li></ul> <h3>Qualification & experience</h3>REQUIREMENTS: Hold relevant qualifications and experience.&nbsp;APPLY:&nbsp;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.

D FRASER & K FRASER t/a The Basin Dining Room is currently seeking a full-time Chef to join our team.

Chef

Icebergs Dining Room and Bar is an Italian fine dining restaurant located on Bondi Beach. Awarded two chefs’ hats in the SMH Good Food Guide for the past 20 years, our menus are designed to celebrate the best of Italian cuisine with Australia's finest produce, including sustainable meat, seafood &amp; artisan produce along with a hint of native Australia. <h3>Benefits</h3>Wage offered to successful applicant:<ul><li>$80,000 to $85,000&nbsp;</li><li>Competitive salary</li><li>Opportunities for career growth</li><li>Free food</li><li>Training and development programs</li><li>Beach location, close to public transport</li></ul>Type of employment and expected hours<ul><li>Permanent full-time position</li><li>38 hours per week</li></ul> <h3>Task & responsibilities</h3>We are currently looking for a Cook to join our team and be inspired by the opportunity to build on a legacy that has been successful and widely acclaimed for the past 20 years..The Cook primarily prepares and cooks food items from the menu by utilizing all cooking equipment in the kitchen.<ul><li>Section setup and food preparation: Organise and set up their section for maximum speed and productivity, complete daily mise en place and ordering on time, and prepare all dishes consistently to standard recipes, contributing creative input where needed.</li><li>Supervision and teamwork: Work under the direction of Senior Chefs, occasionally train junior staff, and foster a positive team spirit across the kitchen, front of house and administration.</li><li>Cost control and stock management: Monitor food and operating costs, reduce wastage, and assist Senior Chefs with the monthly stocktake.</li><li>Compliance, hygiene and food safety: Ensure company guidelines and procedures are followed at all times, and that hygiene and food safety standards are met at every stage, from ingredients through to the finished dish, including safe long-term storage and preservation.</li><li>Equipment and communication: Maintain kitchen and operating equipment to a good standard with minimal breakage, and keep communication clear between the kitchen and front of house on menu descriptions and dietary requirements.</li></ul> <h3>Qualification & experience</h3>Successful applicants must have &nbsp;the following:Cook:<ul><li>AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV, or at least 3 years of relevant work experience.</li></ul>

We are looking for a qualified Cook to work in our fine dining restaurant and kitchen.

Cook

Business profile: Experience Raw Bar, Bondi's original sushi bar. Enjoy authentic Japanese &amp; fresh sashimi with stunning ocean views. Walk-ins welcome in North Bondi.Join the RAW BAR Bondi team as a Cook! We are looking for a skilled Cook to handle various cooking tasks, assist with menu planning, and maintain high standards of food quality. Cooks are responsible for the preparation and cooking of authentic Japanese &amp; fresh sashimi. <h3>Benefits</h3>Salary between $80,000 to $85,000, depending on work experience, skill level.<ul><li>Cooks can expect to earn between $80,000 to $85,000</li><li>Opportunity for career growth and development</li><li>Staff discounts on food and beverages</li><li>Enjoy a supportive and friendly work culture</li></ul> <h3>Task & responsibilities</h3><h2>Cook</h2><ol style="list-style-type:decimal;"><li>Ensure quality of food at Raw Bar meet high expectations</li><li>Use ovens, grills and cooking equipment within the Raw Bar kitchen to prepare menu items</li><li>Preparing and cooking food as per menu</li><li>Season food during cooking</li><li>Serve up plates of food for delivery to customers by waitstaff</li><li>Ensure food is stored correctly as per food safety guidelines</li><li>Take into account special dietary requirements</li><li>Plan menus with Head Chef</li></ol> <h3>Qualification & experience</h3><h2>Cook</h2><ul><li>Certificate III including at least two years of on-the-job training, or</li><li>Certificate IV</li><li>At least 3 years of relevant experience may substitute for the formal qualifications listed above.</li></ul>

We are looking for a skilled Cook to handle various cooking tasks, assist with menu planning, and maintain high standards.

We are looking for a skilled Cook at RND Bondi to prepare and cook high-quality dishes. <h3>Benefits</h3>Salary:<ul><li>Cook ($80,000 to $85,000)</li><li>Above award rate salary in order to attract and retain the best available candidates</li><li>Opportunities for career growth</li><li>Staff discounts</li><li>Positive work environment</li></ul> <h3>Task & responsibilities</h3>Cook<ul><li>Inspect quality of food</li><li>Prepare and cook high-quality dishes</li><li>Store food and ensure food safety requirements are met</li><li>Maintain cleanliness and food safety standards</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III including at least two years of on-the-job training, or AQF Certificate IV, or 3 years of relevant experience may substitute for the formal qualifications</li><li>1 year experience in your role in a similar sized kitchen</li><li>Proven experience as a Cook</li><li>Strong knowledge of Australian cuisine</li><li>Ability to work in a fast-paced environment</li></ul>&nbsp;

Come and work as a Cook at our Japanese Seaside Izakaya located in Bondi Beach

Hospitality Services Manager is responsible for planning, managing, coordinating and overseeing the delivery of corporate hospitality services including barista bar, pantry, reception, catering, functions and event services across multiple client sites. The role ensures high standards of customer service and operational efficiency, oversees the successful delivery of services functions, manages staff and resources, and maintains strong client relationships and professional front-of-house operations. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Annual salary range on offer: $78,000 – $85,000 per year plus Super</li><li>Job Type: Full-time</li></ul> <h3>Task & responsibilities</h3><ul><li>Lead and oversee the day-to-day operations of Fossix Corporate Coffee's Workplace Hospitality services across corporate client sites, ensuring exceptional service delivery and client satisfaction.&nbsp;</li><li>Manage premium in-house corporate café operations, workplace barista bars, executive hospitality services and hospitality activation programs within large corporate environments.</li><li>Plan, coordinate and supervise corporate events for Fossix’s clients’ executive dining experiences, client functions, product launches, networking events and workplace engagement initiatives.</li><li>Establish and maintain high service standards across hospitality, café, catering and client-facing operations, ensuring consistency with Fossix's premium Workplace Hospitality brand.</li><li>Coordinate staffing requirements, workforce planning, rostering and resource allocation to support fluctuating operational and event demands.</li><li>Act as the primary liaison between corporate clients, venue stakeholders, suppliers and internal operational teams to ensure successful delivery of hospitality services.</li><li>Monitor service performance, customer feedback and operational outcomes, implementing continuous improvement initiatives to enhance workplace hospitality experiences.</li><li>Develop and maintain operational procedures, service protocols and quality assurance measures for workplace hospitality and event operations.</li><li>Oversee inventory management, purchasing and procurement of hospitality supplies, equipment, food and beverage products.&nbsp;</li><li>Ensure compliance with food safety regulations, workplace health and safety requirements, risk management procedures and company policies.</li><li>Prepare operational reports, utilisation analysis, staffing reports and service performance metrics for senior management.</li><li>Resolve client concerns, operational issues and service interruptions promptly while maintaining strong client relationships and service continuity.</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li>Relevant hospitality management qualifications and demonstrated experience managing hospitality services and teams.</li><li>1 year experience coordinating hospitality operations across multiple sites or service areas, preferably within corporate workplaces.</li><li>Demonstrated capability in rostering, staff supervision, training, service standards and resolving operational issues.</li><li>Practical knowledge of food safety, workplace health and safety, stock control and supplier coordination.</li><li>Strong organisational and communication skills, with the ability to manage competing site priorities and work effectively with corporate client contacts.</li><li>Experience with barista bar or corporate coffee operations is desirable.</li></ul>&nbsp;&nbsp;

Manage workplace hospitality services across corporate clients delivering exceptional service and ensuring client satisfaction.

Hospitality Services Manager

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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