Caffe e Cucina opened on August 16th 1988, with the aim of recreating the great restaurants in the most famous cities all over Italy. Since then, it has consistently achieved high acclaim in its contribution to the definition of "cafe culture" in Australia, originally introducing the concept of Italian hospitality in Melbourne.

Caffe e Cucina is now looking for an experienced Restaurant Manager to join their team

The right candidate will be responsible for:

Supervising shifts;
Training new and current employees;
Maximising customer satisfaction and responding to customer complaints;
Creating schedules;
Tracking employee work hours and recording payroll data;
Appraising staff performance and providing feedback;
Interviewing and recruiting new employees;
Managing daily front- and back-of-house restaurant operations;
Ensuring all cash-outs are completed correctly at the end of the day;
Maintaining safety and food quality standards;
Managing inventory;
Create reports on weekly, monthly, and annual revenues and expenses;
Controlling operational costs and finding ways to reduce waste;
Reviewing product quality and researching new vendors;
Finding creative solutions when issues arise;

About you:

At least 2 years of experience as a Restaurant Manager;
Strong management skills;
Excellent customer service and ability to manage compliant and queries;
Ability to multitask and maintain everything running smoothly;
Strong communication and interpersonal skills;

Job type: Permanent/full-time
Salary: $85,000 - $95,000

Berton Vineyards is well know Australian winery that started at the Eden Valley Vineyard, in High Eden, South Australia. High Eden is a subregion of Eden Valley, situated in the Barossa Valley.
Berton Vineyards makes making premium red and white wines such as our signature Black Shiraz, Cabernet Sauvignon, Durif, Vermentino, Fiano, Chardonnay, etc.

Berton Vineyards is now looking for an experienced Horticultural Section Supervisor to join their team.

The right candidate will be responsible for:
Supervise and lead a team of horticultural workers, gardeners, and support staff.
Provide guidance, training, and support to ensure efficient and effective work performance.
Oversee the cultivation, care, and maintenance of plant and fruit;
Monitor plant health, identify pests, diseases, and other issues, and implement appropriate interventions.
Coordinate and oversee the propagation of plants through methods such as seeding, cutting, or grafting.
Plan and execute planting schedules, ensuring proper spacing and optimal conditions for growth.
Manage soil preparation, including soil testing, amendment, and fertilisation.
Implement soil conservation practices and ensure proper drainage.
Develop and implement watering and irrigation schedules to maintain optimal moisture levels.
Monitor water usage and efficiency, adjusting practices as needed.
Train staff on recognising and addressing pest and disease issues.
Ensure that horticultural equipment and tools are well-maintained and in good working condition.
Coordinate repairs and maintenance activities as necessary.

About you

At least 2 years of experience as a Horticultural Section Supervisor;
In-depth knowledge of plants and horticultural practices.
Understanding of soil science, irrigation, pest management, and plant propagation techniques.
Strong leadership skills to effectively lead and motivate a team of horticultural workers.
Ability to delegate tasks and responsibilities while ensuring a positive and productive work environment.

Job type: Permanent/full-time
Salary: $60,000 - $70,000

Berton Vineyards is well know Australian winery that started at the Eden Valley Vineyard, in High Eden, South Australia. High Eden is a subregion of Eden Valley, situated in the Barossa Valley.
Berton Vineyards makes making premium red and white wines such as our signature Black Shiraz, Cabernet Sauvignon, Durif, Vermentino, Fiano, Chardonnay, etc.
Berton Vineyards is now looking for an experienced Horticultural Machinery Supervisor to join their team.

The right candidate will be responsible for:

Provide guidance, support, and training to ensure the team's efficiency and productivity.
Foster a safe and positive working environment.
Oversee the operation of machinery to ensure it is functioning correctly.
Monitor equipment performance and identify any issues that may affect production.
Collaborate with operators to optimize machinery settings for efficiency.
Develop and implement preventive maintenance schedules to minimize downtime.
Coordinate and schedule maintenance and repair activities for machinery.
Troubleshoot and diagnose equipment malfunctions, collaborating with maintenance teams.
Ensure that machinery is operating within specified quality standards.
Implement and monitor quality control procedures related to machinery operation.
Address and rectify any issues affecting product quality.

About you

At least 2 years of experience as a Horticultural Machinery Supervisor;
In-depth knowledge of the machinery and equipment used;
Ability to troubleshoot and diagnose technical issues
Strong communications skills;
Ability to work unsupervised;

Job type: Permanent/full-time?
Salary: $60,000 - $70,000

Mair and Doveton Pty Ltd is seeking a Full-Time Restaurant or Café Manager to join our busy business.

Salary Range: $70,000-$75,000 per year

Responsibilities
• Planning menus in consultation with Chefs
• Planning and organising special functions
• Arranging the purchasing and pricing of goods according to budget
• Maintaining records of stock levels and financial transactions
• Ensure compliance with sanitation and safety regulations
• Deliver superior service and maximize customer satisfaction
• Selecting, training and supervising waiting and kitchen staff
• May take reservations, greet guests, and assist in taking orders
• Coordinate daily Front of the House and Back of the House restaurant operations
• Respond efficiently and accurately to customer complaints

Skills and Experience
• Proven work experience as a Café/ Restaurant Manager, minimum 3 years preferred.
• AQF Associate Degree, Advanced Diploma or Diploma in Hospitality Management preferred.
• Strong leadership, motivational and people skills
• Ability to work in a team with high attention to detail.
• Excellent time management skills and the ability to prioritize tasks

Please include a current resume and supporting documents in your application. Three current referees would be required. Email your CV to [email protected]

Are you an experienced warehouse professional seeking a rewarding career opportunity? Look no further! We are offering a permanent full-time position with consistent schedules, competitive $$$ rate, and fantastic permanent benefits including an annual bonus structure.
Join our team and enjoy the convenience of onsite parking and nearby food shops, while working in a new warehouse with a great team culture!
What you will be doing: As our Warehouse Supervisor, you will play a pivotal role in overseeing onsite operations, ensuring efficiency, and maintaining a smooth workflow. Your responsibilities will include detailed staff management, high reach forklift driving, and ensuring adherence to safety protocols. You will utilize your expertise to optimize warehouse processes and drive productivity.
If you have the following qualifications and experience, we want to hear from you:

Current LO/LF Forklift Operator license
Extensive experience driving high reach forklifts
Proven track record in staff management and supervision
Proficiency in storeperson duties, pick packing, and logistics operations
Experience in managing a computerized warehouse, SAP proficiency is advantageous
Physically fit and able to perform manual tasks as required

Apply today and enjoy the perks of a permanent position with room for growth and advancement in your career. Click apply to submit your details and take the next step towards a fulfilling career opportunity.
If you have any questions or require further information before applying, please feel free to contact Laetitia at [email protected] . Don't miss out on this exciting opportunity to join our dynamic team! Apply now!

At Randstad, we are passionate about providing equal employment opportunities and embracing diversity to the benefit of all. We actively encourage applications from any background.

Please click here to apply.

We have recently restructured our Food & Beverage department, ensuring that we have a strong management team in order to support you in your role as Restaurant Manager. You will report directly to our Director of Operations and will cover our afternoon / evening restaurant service but may be required to cover breakfast service if and when required.

Ideally you will be a real people person with a big heart, who is a fantastic leader and leads by example. Someone who represents our friendly and professional 5-star service philosophy to create peak moments for our Guests and your fellow staff members at every opportunity. A proactive attitude that translates to a high-performance mind set and an outstanding attention to detail is also required. You will have the opportunity to work in a dynamic, award-winning team. 

• Manage the service of food and beverage within all food & beverage outlets.
• Management and guidance of all food and beverage staff members.
• Rostering of the food & beverage team to suit the operations and resort demands.
• Ensure cleaning and maintenance of outlets and other equipment used by the restaurant, bar and room service. 
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly.
• Coordinate between the relevant departments to ensure that preparations for conferences have been made. 
• Assist in the preparation of monthly restaurant / bar reports, commenting on key performance indicators and action taken to keep on target.
• Attend and actively participate in weekly Food and Beverage meetings.
• Prepare weekly and monthly forecasts to enable accurate rosters.
• Ensure constant liaison with the Conference, Wedding & Events team and attend weekly BEO meetings.
• Be knowledgeable of and operate within appropriate outlet and resort liquor licensing guidelines.

Oaks Broome Hotel are currently looking for a dynamic and professional leader to join our Restaurant as a Restaurant Supervisor on a part time basis. 

Key Responsibilities Include:

• Ensure smooth and efficient daily floor operations of the restaurant, bar and conferences at the hotel.
• Develop and maintaining a strong understanding of the company's food and beverage features to promote to clients.
• Liaise with the kitchen during service periods to ensure quality service and presentation.
• Supervise, train and assist your team of Food and Beverage Attendants.

What You'll Do:

Reporting to the Food and Beverage Operations Manager, you will assist in guiding the Food and Beverage team across multiple facilities to delivery an exceptional experience for all team members and resort guests, play a leading role in designing & executing the Food & Beverage Operations within the resort.  You will also:

• Ensure the Food and Beverage Department represents the core values of NRMA in terms of professionalism, cleanliness and guest experience.
• Maintain these standards whilst working within monthly financial budgets set by NRMA.
• Work professionally alongside the Chef, Resort Management and Events Team, to create industry leading outlets and functions, and
• Create and maintain a positive, dynamic working culture that creates moments of exceptional quality.
• Train and guide Food and Beverage Hosts and ensure service standards are met
• Lead team members in all aspects of the daily operation of the Restaurant/Café, providing the necessary assistance and training where required
• Barista duties as required

Other duties as may be required from time to time due to operational needs and much more

What You'll Bring:

Ideally, you will have previously managed or held a senior role in a Food and Beverage department you are now ready to move into a role where no one day will ever be the same. Your hands on experience will assist in leading & mentoring the department to success.

• Experience in a restaurant and or previous customer service experience.
• Outstanding guest relations and communications skills and the ability to relate to and host resort guests from a wide range of nationalities and backgrounds
• Ability to communicate to the resort team the NRMA business goals, as well as the resort specific goals, and to encourage and support initiatives which may assist those goals
• Knowledge of and ability to maintain a safe and hygienic working environment.
• Ability to maintain control and composure in difficult situations
• Knowledge of relevant statutory/regulatory requirements impacting on resort operations such as Liquor Accommodation Acts and Environmental Legislation

What’s in it for you? 

At Parks & Resorts we are not just about discounts (although you do get these too). We know everyone leads a life of their own and regardless of what stage you are at we have something to suit! 

• Progressive flexibility, leave and well-being benefits to balance all of life's priorities 
• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts. 
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know You Belong:

At NRMA Parks & Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. From First Nations peoples, to gender, age, ethnicity, sexual orientation and different abilities, we welcome people from all walks of life and embrace unique perspectives.  

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference? Apply now!  We cannot wait to hear from you! 

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks. 

 

Starbucks Shift Supervisors keep the store running like clockwork. They motivate and encourage the team throughout the shift, coaching them and delegating daily tasks. They role model and inspire the delivery of high-quality service while creating meaningful connections with customers and baristas alike.

To be a Starbucks Supervisor 

We'd love to hear from people with:

• Leadership experience in the retail or fast-paced restaurant environment preferred

• A genuine passion for creating memorable and unique moments of connections with customers

• High levels of energy and enthusiasm with a can-do attitude

• Ability to learn quickly and direct the work of others

 Our Partner Promise & Benefits

• You will be supported with a structured and ongoing training program

• Grow and develop your passion for coffee – become a coffee master!

• Develop your leadership skills - perhaps with the opportunity to open one of our new stores or become a management trainer

Who are we?

Being a Starbucks partner means having the opportunity to be something more than just an employee. Our mission is to nurture the limitless possibilities of human connection - with every cup, conversation and community. We support each other, learn from each other and grow together. Let us give you the opportunity to grow as an individual, to build lasting relationships and make an impact in a place where people, quality and value mean everything. 

Beyond just food, Starbucks is well on its way towards our multi-decade aspiration of becoming a resource positive company - by storing more carbon than we emit, eliminating waste, and replenishing more freshwater than we use.

We are a 2023 Circle Back Initiative Employer – we commit to respond to every applicant! 

If you are passionate about joining the Starbucks team apply now! Next steps will involve uploading your CV and filling in your details. Following this, you will receive an email from Sapia.ai inviting you to complete a written chat interview.

This Advertisement for recruitment purpose of café and restaurant manager is posted by Mount Foods Pty Ltd, ABN No. 85651619233, fine dining restaurant, located at Mount Druitt NSW

Required Skills and Experience:

Working in the capacity of Cafe & Restaurant manager in an Asian cuisine restaurant, Malaysian Cuisine is preferred
minimum of 2 years experience in hospitality and/or in a similar role
was directly involved in managing the customer experience
Should have experience in Australia for at least 2 years, NSW work experience is preferred
Handling complete restaurant management which includes staff, customers,
customer service, kitchen roster, menu management, schemes, marketing, &
promotional offers
Create side work assignments and ensure completion with the wait staff
Organize and conduct pre-shift and departmental meetings daily
Maintain all reservation systems and book to accommodate business demands
Maintain schedules, payroll and other administrative support to maintain food
and beverage cost controls and inventory.
Experience in staff management and with people of various ages, cultural
backgrounds, levels of education, and experiences.
Knowledge of business principles and a sound understanding of service
delivery and organisational profit.
Strong verbal and written communication.
Ability to work in a structured and independent manner, and multitask
Demonstrable experience in motivating and managing teams and individuals
should know about restaurant managing software, table booking software
Annual Salary Range from AUD 70,000.00 to AUD 80,000.00

This Advertisement for recruitment purpose of café and restaurant manager is posted by Mount Foods Pty Ltd, ABN No. 85651619233, fine dining restaurant, located at Mount Druitt NSW

Required Skills and Experience:

Working in the capacity of Cafe & Restaurant manager in an Asian cuisine restaurant, Malaysian Cuisine is preferred
minimum of 3 years experience in hospitality and/or in a similar role
was directly involved in managing the customer experience
Should have experience in Australia for at least 3 years, NSW work experience is preferred
Handling complete restaurant management which includes staff, customers,
customer service, kitchen roster, menu management, schemes, marketing, &
promotional offers
Create side work assignments and ensure completion with the wait staff
Organize and conduct pre-shift and departmental meetings daily
Maintain all reservation systems and book to accommodate business demands
Maintain schedules, payroll and other administrative support to maintain food
and beverage cost controls and inventory.
Experience in staff management and with people of various ages, cultural
backgrounds, levels of education, and experiences.
Knowledge of business principles and a sound understanding of service
delivery and organisational profit.
Strong verbal and written communication.
Ability to work in a structured and independent manner, and multitask
Demonstrable experience in motivating and managing teams and individuals
should have knowledge of restaurant managing software, table booking software
Annual Salary Range from AUD 70,000.00 to AUD 80,000.00

The Role:
Responsible for kitchen functions including food orders, preparation, and maintenance of quality standards; sanitation and cleanliness; preparation, plate presentation, portion and cost control. Meeting and striving to exceed the key performance indicators set out and maintaining a culture of excellence in all areas of the operation.
Reports to : Owners & Vineyard Manager/Head Chef
Job brief
Craigie Knowe Vineyard is located on the East Coast of Tasmania. We produce award winning wines, and we are innovative with our Cellar door. We have a full commercial kitchen only 2 years old. We have now added a permanent 12x15m Marquee.
As a qualified Chef, you will assist to create a lunch menu for 5 days per week Thursday through to Monday. Along with Patisserie items to be sold in the cellar door. We do offer degustation dinners each month along with Weddings and events.
Responsibilities
Kitchen
• Ensuring the production and presentation of all meal including patisserie are of a high-quality items
• Creating new recipes and experimenting with flavors
• Decorating and presenting meal, pastries and baked goods in a tasteful and beautiful way
• Prepare all dishes for quality, presentation and portion control Be capable in all aspects of the kitchen operation.
• Prepare and execute dishes and menus with colleagues.
• Be passionate about fresh seasonal produce.
• Ensure there is an adequate amount of supplies and prep for service
• Be able to work in a fast-paced kitchen independently and consistently, clean and tidy
• Demonstrate strong work ethics and a 'can do' attitude to work with the team and maintain good and respectful relationships.
• Have pride in your presentation and an eye for detail to replicate plating techniques.
• Enforce strict health and hygiene standards.
• Support safe work habits and a safe working environment at all times
• Help to maintain a climate of smooth and friendly cooperation.

Requirements and skills
• At least holds 3 to 4 years related experience and skill
• Must understand English
• Proven experience as Chef ideally with Pastry and cuisine
• Ability to work in a kitchen environment
• Ability to monitoring progress in the kitchen
• Outstanding communication skills
• Up-to-date with culinary trends and optimized kitchen processes
• Relevant qualification in hospitality



Salary
An annualised wage arrangement of $70K

Experienced Restaurant , Bar & Motel Manager and Accountant Clerk and staffs for all levels

We require professionals for our Club House Hotel in Warren NSW 2824 as full-time Restaurant, Bar & Motel Manger manager and Accounting Clerk and Staffs for all levels like housekeeping, Wait person , Bar Staffs, Cleaner , Security Guards in Historical Warren in NSW near Dubbo . We are looking for someone who is hard working, creative, organised and passionate about Australian , Indian,Thai cuisine.

Position : Restaurant, Bar & Motel Manager Key skills required:

Must need previous experience
Good working knowledge of Modern Cuisine, food trends and special dietary requirements.
Ability to work as part of a team
Ability to cater for special functions and dining events
Personable with a positive attitude
Show competence in the kitchen environment
Have a sound knowledge of modern cooking techniques
A positive attitude and proven experience in a la carte service is essential.
Knowledge of food safety
Planning and organisation skills
The ability to work well under pressure in a fast paced environment
Experience in a high volume customer
A strong work ethic
Current RSA and RCG certificates, and able to hold a liquor licence. 
A knowledge of bistro operations and an ability to work closely with the Head Chef 
Effectively manage and monitor licensing requirements.
A hands-on approach to management and operations with the Hotel
Ability to communicate effectively with staff and troubleshoot rostering.
Ability to operate and manage a stock control.
Competent with computer use including excel.  
Organised, motivated, and courteous. 
Must be available to work within a flexible roster, including weekends and nights.  
Ability to work well both independently and within a team environment. 
Full-time salaried position with a generous salary. Above award salary for the right candidate.
And there is ability to grow across other venues, with respecting management.


The successful applicant must:

Min 2 years work experience and
Certificates III & IV in Cookery and Diploma of Management for Manager
Have work rights enabling an immediate start.
Salary will be $70,000 plus annually plus super,
and good hourly rate for rest of the position.

This is an opportunity for you becoming a part of the fun, relaxed and passionate team.
If you think you are the right person, please forward your CV including Cover letter to clubhouse [email protected]



Position : Accountant Clark/ Accountant
Key Responsibilities:
 
- Manage daily transactions, including accounts payable/receivable, general ledger, and
bank reconciliations.
- Assist with budget preparation and financial planning processes.
- Ensure timely processing and recording of all invoices and financial transactions.
- Assist in the preparation of monthly/yearly closings.
- Maintain the accuracy and integrity of financial data by following internal controls.
- Respond to accounting inquiries from management in a timely and accurate manner.
- Assist with tax audit and tax returns preparation.
- Collaborate with financial auditors to ensure successful audit results and compliance.
- Assist with preparing financial statements.
- Assist with internal and external auditing procedures.
- Perform other related duties as necessary or assigned.

 Qualifications and Experience:
- AQF Certificate II or III or equivalent or Diploma in Accounting.
At least 2 year of relevant experience in a similar role. Experience may substitute formal qualifications
- Proficient in Microsoft Office Suite, especially Excel.
- Strong analytical and problem-solving skills.
- Excellent communication and interpersonal skills.
Ability to work independently and as part of a team
- Expected start date for role: 15 February 2024
- Expected salary: $60,000 - $80,000 per year.

POSITION DESCRIPTION
JOB TITLE: Sous Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef/Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000

About the role

We are looking for a professional Sous Chef to amaze the patrons of our establishment with excellent cooking according to our chef's recipes and specifications. You will maintain consistency and collaborate with our kitchen team to develop and deliver our product.

Responsibilities
• Prepare menus in collaboration with the Maha team.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available.
• Follow the guidance of the Head Chef and have input in new ways of presentation.
• Put effort in optimising the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.
Requirements
• Proven experience in a Sous Chef role (min 3 years).
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Relevant trade certificate.
• Must be able to work in Australia in a full-time capacity .

About the company
Exceptional experiences is what Maha is renowned for. Quality staff, produce, ambience, beverages and award-winning wine lists. We are privately owned and operated with our owners, including Shane Delia, working hands-on in the venue. We currently employ over 50 staff and are firmly focused on identifying our team's individual needs. Those who possess leadership talent will be provided with pathways to develop and grow with us. We also recognise the importance of stability and work-life balance, and provide an environment where this can be achieved.

Benefits
• A supportive work environment that provides stability and growth opportunities based on individual skills, wants and goals.
• Close to public transport.
• Fixed rosters available, based on individual employee needs.
• The opportunity to be exposed to high profile events, locally and internationally.
• The opportunity to work with Shane Delia on many of his internal and external projects

POSITION DESCRIPTION
JOB TITLE: Restaurant Manager
JOB TYPE: Full Time
REPORTS TO: Venue Manager
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Restaurant Manager will be responsible for managing front of house operations in conjunction with, or, in the absence of the Venue Manager. A key part of the role will be to supervise the front of house team and provide assistance, guidance and training to junior team members as identified/required. The Restaurant Manager will ensure that the venue is always presented at the standard set by the Venue Manager. This will be in relation to cleanliness, lighting, music, temperature, staff presentation, and readiness for service. The Restaurant Manager will be able to run any or all section(s) of the dining room as required and be comfortable assisting the bar team as well as taking bookings and hosting the venue. The Restaurant Manager will work collaboratively with the front of house and back of house managers to ensure that restaurant standards are maintained at the highest possible level and guests are receiving exceptional experiences that exceed expectations. A key part of this will be to monitor lunch and dinner services and maintain the highest standards of customer care. The Restaurant Manager will play an active role in ensuring labour cost targets are achieved in compliance with regulations by evaluating and managing rostering, start and finish times and breaks of team members. The Restaurant Manager will control costs for front of house peripherals such as linen and paper goods by always ensuring efficient ordering and stock management. The Restaurant Manager will raise and, where possible, address any maintenance or safety issues in the venue as they arise to ensure a safe working environment for all staff.

MAIN DUTIES/RESPONSIBILITIES:
• Play a key role in the management of all front of house operations by providing support to the Venue Manager
• Continually look to identify areas of improvement in the venue’s customer service and the efficiency with which it is run
• Assess staff performance daily and provide constructive feedback to team members
• Provide guidance, mentoring, and training to junior members of staff
• Ensure that the cleanliness of the venue is at the highest possible level and address any issues as required
• Ensure that the ambience of the venue is set to the designated standard with respect to lighting, music, and temperature
• Ensure that the staff are always presented to the required standard with respect to uniform, grooming, and personal hygiene
• Ensure that the venue is ready for each service by ensuring all checklists are completed in full and on time
• Manage the entire dining room during service including bar operations, hosting, and staff performance
• Be able to address any customer complaints and resolve these to a satisfactory conclusion
• Ensure that the highest standards of customer service are constantly being delivered to all guests
• Monitor service times and make effective decisions/contributions that benefit the customer experience
• Bring any maintenance issues to the attention of the Venue/Restaurant Manager and where possible address these issues effectively
• Bring any safety issues to the attention of the Venue/Restaurant Manager and where possible address these issues effectively
• Be aware of trends in the market and propose ideas/initiatives to keep the venue at the forefront of these trends
• Assist the Venue Manager to drive sales in order to achieve KPIs in relation to spend per head
• Propose ideas/initiatives that will improve spend per head and help in the driving of sales
• Be able to assist in the recommendation and service of wine in the venue when required


PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Assist the Venue Manager to maintain cost of goods to come in under budget by managing ordering and stock levels appropriately
• Assist the Venue Manager to maintain wage costs by controlling rostering and monitoring hours and breaks of staff

POSITION DESCRIPTION
JOB TITLE: Head Chef
JOB TYPE: Full Time
REPORTS TO: Director/Group Head Chef
LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000
ROLE:
The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development. The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity. Minimising wastage will be a key part of the Head Chef’s role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards. All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.

MAIN DUTIES/RESPONSIBILITIES:
• Oversee and direct all day-to-day operations of the kitchen
• Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
• Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
• Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
• Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
• Constantly looks for ways to improve all aspects of kitchen operations
• Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
• Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
• Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
• Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
• Ensure compliance with food handling, hygiene, and sanitation standards
• Maintain accurate records in accordance with all food safety requirements
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
• Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
• Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
• Maintain food storage standards in the kitchen
• Interact with front of house to obtain feedback on food quality, presentation, and service levels,
• Maintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guests
• Actively responds to and handles guest problems and complaints
• Follows and enforces all applicable safety procedures specified for all kitchen staff
• Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving results
• Able to perform additional duties as requested by management when required.
• Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
• Play a lead role in the recruitment of new employees in the kitchen

PERFORMANCE GOALS:

• Continuously action and uphold the employers mission statement and core values
• Adhere to and uphold all company policies and procedures
• Integrate with team members and work collaboratively to achieve restaurant goals
• Communicate effectively and appropriately with all colleagues
• Maintain high levels of personal presentation, hygiene, and grooming
• Observe high levels of punctuality
• Demonstrate a consistent attitude and look to encourage and motivate colleagues
• Achieve the budgeted food cost targets set by the Group Head Chef
• Achieve the budgeted wage cost targets set by the Group Head Chef
• Install and drive a culture of learning, training, growth, and development in the kitchen
• Monitor stock levels, orders, pricing, and wastage to effectively control costs
• Demonstrate honesty, integrity, and lead by example
• Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef

HOSPITALITY POSITIONS

Hospitality positions for a busy Café/Restaurant at Vento Cafe Bar Restaurant, Wallan,
Victoria - 3756. We are seeking the services of numerous hospitality people to join our team.
It is a very popular and busy restaurant serving Aussie, Italian & Multi cuisine including
Breakfast, Lunch & Dinner from early morning to late evening including weekends. The right
candidate will be trained in house as we are looking for someone to continue with us on long
term employment.
Hospitality Positions as follows:
Chef & Sous Chef
Salary is as per the award and in line with the experience for successful applicant
Minimum Salary - $70,000 p. a + Superannuation
Minimum Hours – 38 hours per week as per roaster
Minimum Requirements as follows:
Qualifications required will be Certificate III/IV in Hospitality
At least 2 years of work experience in prep and cook in fine dining preferred.
Must have knowledge of Kitchen Equipment’s, Tools and Knives.
Have knowledge of Multi cuisines to cook with various ingredients
Dedication to be part of a team to achieve the highest standards of food production and service
Be able to work as per roster during week and weekends
Roaster to vary during breakfast, lunch and dinner
Be organised, creative, willing to learn and also assist in leading a team
Have a sound understanding of food, safety, hygiene and WHS practices
Have a positive attitude
Punctual, honest, Reliable, Team player and be creative into new dishes
To apply, please email your detailed resume by no later than 05 th April 2024 at email: [email protected]

Are you passionate about Italian cuisine, delivering silver service, and curating unforgettable dining experiences? TAVOLA HOSPITALITY PTY LTD is seeking an exceptional Restaurant Manager to join our esteemed team.

About Us:
TAVOLA RESTAURANT is a renowned establishment known for its commitment to excellence in Italian cuisine, offering a refined dining experience with a focus on silver service. With 30 seats and an extensive wine list, we pride ourselves on delivering high-end customer service that exceeds expectations.

About the Role:
As our Restaurant Manager, you will helm the day-to-day operations of our bustling restaurant. Your responsibilities will encompass a diverse range of tasks, including rostering, staff training and development, quality control, customer service, assessing and managing customer satisfaction, and overseeing product procurement and reservations.

Salary: $ 70,000-$75,000 depending on experience

Required Skills and Experience:

Diploma of Hospitality Management plus 2 years' experience in a similar role, or 3 years' experience in a related field.
Proficiency in communication and computer literacy.
Exceptional customer service skills with acute attention to detail.
Proven experience in staff training and development.
Comprehensive knowledge of wine and beverage service.
Expertise in Italian cuisine.
Ability to lead, mentor, and inspire a team.
Genuine passion for the hospitality industry.
If you're ready to elevate our restaurant to new heights and deliver unparalleled dining experiences, we invite you to join our team at TAVOLA RESTAURANT.

Apply now with your resume and cover letter detailing your relevant experience and why you're the perfect fit for this role.

J & P WA Pty Ltd t/a Jai Ho Indian Gourmet South Lake

Cook

Full-time/Permanent

$68,000-70,000

Duties and Responsibilities:

*Daily preparation of all ingredients and menu items
*Follow recipes, portion controls, and presentation specifications
*Prepare food for special dietary needs
*Prepare and store all meat, poultry and vegetables and other food, according to standard and following procedures closely
*Maintain a clean kitchen and use kitchen appliances and equipment safely
*Restock all items as needed throughout shift and ensure items are as ordered and standards are met
*Understand and maintain knowledge of proper use and maintenance of all equipment in cooking station
*Ensure that all health, safety and hygiene regulations are strictly adhered to at all times
*Undertake cleaning, sanitation of all kitchen areas

Qualifications and Experience:

Relevant AQF Cert III or IV and 2-3 years’ relevant experience

Chef

Full-time/Permanent

$70,000-75,000

Duties and responsibilities:

*Prepare and properly present food for regular service and functions
*Supervise and coordinate activities of kitchen staff
*Collaborate with Restaurant Manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
*Provide costings of new menu items
*Check the quantity and quality of received products to ensure correct items are as ordered and standards are met
*Monitor and maintain stock levels to reduce wastage
*Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
*Instruct and train other kitchen workers in the preparation, cooking, garnishing and presentation, etc. of food
*Monitor and enforce sanitation practices to ensure that employees follow standards and regulations
*Determine production schedules and staff requirements necessary to ensure timely delivery of services
*Assist in recruitment and induction of kitchen staff
*Discuss with the Restaurant Manager any equipment purchases and repairs required
*Meet with customers to discuss menus for special occasions such as weddings, parties and banquets
*Other managerial tasks associated with the operation of the kitchen, as required

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Restaurant Manager

Full-time/Permanent

$70,000-78,000

Duties and Responsibilities:

*Set operating goals and objectives
*Assess staffing requirements and recruit staff when needed
*Train and coach staff
*Ensure staff know and adhere to established codes of practice
*Organize and monitor staff schedules
*Co-ordinate restaurant operations during each shift
*Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
*Ensure compliance with restaurant security procedures
*Ensure alcohol regulations are adhered to
*Oversee preparation of food and beverage items
*Ensure adherence to set recipes
*Observe size of food portions and preparation quantities to minimize waste
*Interact with customers to ensure all inquiries and complaints are handled promptly
*Plan and co-ordinate menus with Chef
*Prepare and analyse budgets, monitor costs and implement strategies to reduce costs
*Analyse food and beverage costs and assign menu prices
*Plan and monitor restaurant sales and revenue
*Organise and supervise marketing and promotional activities
*Check and order supplies of non-food items
*Identify and estimate food and beverage supply requirements and place orders with suppliers
*Negotiate purchase prices and develop preferred suppliers

Qualifications and Experience:

Relevant AQF Diploma and 2-3 years’ relevant experience

Kacsics Family Trust
t/a Muffin Break Toormina Gardens
Toormina, NSW 2452

Full Time Cafe or Restaurant Manager
SALARY $$70,000 to $75,000 + SUPERANNUATION

Cafe or Restaurant Manager organises and controls the operations of a cafe, restaurant or related establishment to provide dining and catering services.

Cafe or Restaurant Manager may perform the following tasks:
• planning menus in consultation with Chefs
• planning and organising special functions
• arranging the purchasing and pricing of goods according to budget
• maintaining records of stock levels and financial transactions
• ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
• conferring with customers to assess their satisfaction with meals and service
• selecting, training and supervising waiting and kitchen staff
• may take reservations, greet guests and assist in taking orders

REQUIRED SKILLS
Experience is essential in a café or restaurant as a manager
Must have experience selecting, training and supervising staff



Please send your CV to [email protected]

Saunders International are currently looking to recruit an experienced and qualified Site Supervisor to join their team in Sydney, Condell Park NSW, Kwinana WA and Darwin NT.

ABOUT YOUR ROLE

- Supervise and direct Leading Hands, Tradespeople and Apprentices.
- Complete Labour task activity time keeping for all Projects assigned daily.
- Plans the work and ensures that deadlines are managed.
- Report potential industrial relation problems.
- Planning and forecasting of manning levels in co-operation with the PM.
- Ensure quality work is maintained by all personnel and sub contractors.
- Ensure correct materials ordering procedures are adhered to and ensure that all orders raised are received at the office for processing in the shortest most practical time from ordering.
- Have and maintain a comprehensive tool kit and ensure that this applies as well to Tradespeople and Apprentices.
- Carries out a minimum of 1 x SAO per week

ABOUT YOU:

You will work with diverse teams and be responsible for creating a safety focused environment. To be successful in this role, you will have

- Tertiary qualification with trade background
- 3+ years of relevant industry experience
- Demonstrated supervisory experience in industry
- Experience with general maintenance projects and works
- Experience with mechanical structural maintenance projects
- High level of safety management experience
- Enthusiasm for the role and willing to introduce new construction practices to increase efficiency and productivity of the crew
- Ability to read and understand technical documentation such as drawings, specifications, scopes of work etc

YOUR BENEFITS

- Supportive workplace culture
- Market competitive salary
- Opportunity to work across a range of diverse projects within the construction and resources industry

Applications open 6 March 2024 and close 6 April 2024.

If you are interested in this role APPLY now

POSITION: RETAIL SUPERVISOR
TYPE: FULL-TIME
EMPLOYER: CASUARINA FRESH FOOD PTY LTD T/AS SUSHI HUB CASUARINA
LOCATION: Casuarina NT 0810
SALARY: $55,000 p/a plus Super
ABOUT SUSHI HUB CASUARINA:
Sushi Hub Casuarina, part of Casuarina Fresh Food Pty Ltd, is a premier destination for authentic Japanese cuisine located in Casuarina, NT 0810. We are committed to delivering an exceptional dining experience by offering a diverse menu of traditional and contemporary sushi dishes. Our commitment to quality is showcased through our use of fresh, locally sourced ingredients. Signature offerings include Fresh Tasmanian Salmon Roll, Crispy Free Range Chicken Roll, and Tuna Salad Roll, among others. At Sushi Hub Casuarina, we create a welcoming atmosphere where the love for sushi and Japanese culture connects our team and customers.
JOB PURPOSE:
The Retail Supervisor at Sushi Hub Casuarina plays a pivotal role in maintaining the restaurant's high standards and ensuring operational excellence. Responsibilities include managing daily operations, leading the team, ensuring exceptional customer service, handling inventory and financial tasks, and upholding food safety and hygiene standards. The Retail Supervisor is essential in driving sales, optimizing operational efficiency, and fostering a positive and productive work environment. This role is key to our mission of providing customers with an outstanding dining experience and sustaining the reputation of Sushi Hub Casuarina as a leader in Japanese cuisine.
KEY RESPONSIBILITIES:
Staff Management: Overseeing the recruitment, training, and management of staff. Ensure staff are well-informed about the menu and proper food handling techniques. Schedule staff shifts and manage time-off requests to ensure adequate coverage.
Customer Service: Ensure high levels of customer satisfaction through excellent service. Handle customer queries and complaints professionally and in a timely manner. Maintain a friendly, clean, and welcoming environment.
Sales and Marketing: Drive the sales of sushi products by implementing effective sales strategies. Promote daily specials and signature dishes. Collaborate with the marketing team to boost brand awareness and attract new customers.
Inventory Management: Monitor stock levels and order supplies as needed. Ensure fresh, quality ingredients are used in food preparation. Conduct regular inventory checks to minimize waste and reduce costs.
Food Safety and Hygiene: Ensure compliance with health and safety regulations. Oversee the cleanliness and maintenance of the outlet, kitchen equipment, and dining area. Train staff on proper food handling and sanitation practices.
Financial Management: Assist in budgeting and financial planning. Monitor daily sales and expenses. Prepare reports on product sales, costs, and profits for upper management.
Operational Efficiency: Streamline operations to improve efficiency and service quality. Implement policies and procedures that enhance operational flow. Coordinate with the kitchen team to ensure timely preparation and delivery of orders.
Training and Development: Conduct regular training sessions for staff to improve their skills and knowledge. Encourage a culture of learning and continuous improvement.
Team Leadership: Foster a team environment by motivating staff, addressing issues promptly, and promoting open communication.
REQUIREMENTS:
Australian Citizens and Permanent Residents are encouraged to apply.
Minimum AQF Certificate II or III in retail.
Minimum 1 year of experience in retail management, preferably in the food service industry.
Strong leadership and people management skills.
Excellent customer service and communication skills.
Knowledge of food safety and hygiene regulations.
Ability to work in a fast-paced environment.
Financial acumen, with experience in budgeting and cost control.
A passion for Japanese cuisine and a commitment to maintaining high quality standards.
HOW TO APPLY:
Please apply with your resume via the online portal.
Only shortlisted candidates will be contacted.

Kickin’Inn Parramatta is a well-known home-grown brand that aims to deliver the best seafood that is cooked to perfection, making customers taste buds tingle with flavour. Their menu offers a fantastic range of seafood orientated dishes with great starters that all can enjoy. All their menu items are made from quality produce, with their chefs working tirelessly to source premium quality produce.

The role

Kickin’Inn is seeking an ambitious, self-driven and self-motivated Restaurant Managers who can manage all aspects of the restaurant’s operations and provide excellent service to its customers. The position requires skilled and competent individuals, capable of supervising the restaurant and ensuring all operations are running smoothly.

The ideal candidates should be able to demonstrate their ability to resolve problems promptly. In addition to having experience working in a restaurant setting, as a restaurant manager, it is necessary that you possess excellent interpersonal skills. Multitasking is an essential skill for a restaurant manager, as is remaining calm in stressful situations, such as those related to busy service hours.

Duties:

- Coordinate and plan menus with Chefs and other kitchen staff.

- Oversee, coordinate, and organise special functions and large bookings.

- Planning the purchase and pricing of goods in accordance with budget.

- Keeping records of stock levels and financial transactions for the restaurant.

- Ensure dining, restaurant and kitchen spaces adhere to health regulations and are clean, functional, and suitable appearance.

- Communicating with customers to receive feedback about their dining experience and improve customer experience.

- Promote the restaurant brand in the local community through word-of-mouth and restaurant events.

- Take reservations, greet guests and assist in taking orders.

Requirements:

- AQF Associate Degree, Advanced Diploma or Diploma. At least 3 years of relevant experience may substitute for these formal qualifications and requirements.

- At least 3 years’ experience managing a restaurant and working in the hospitality industry.

- Excellent interpersonal and communication skills.

- Ability to work under pressure and during busy dining periods in the restaurant

- Organisation and time management skills are essential to the overall operations of the restaurant.

- Proficient management and leadership skills

- Conflict and dispute resolution skills encouraged.

- Australian citizens and permanent residents are encouraged to apply.

Salary: $70,000

Job type: Full-time

Only shortlisted candidates will be contacted for an interview.

Job Type: Full-time

Salary: From $70,000.00 per year

About your new employer
Senwill Civil is a civil construction company specialising in water and wastewater infrastructure works (SA Water Contractor) based in Lonsdale, Southern Adelaide Metropolitan area.

We have a proven industry reputation and track record demonstrating continued, quality, capability and expertise no matter what the size, to meet all our client needs.

As the safety and welfare of our people is our top priority, we invest heavily our people’s safety to ensure this is maintained and developed. Senwill has a strong Zero Harm focus on Safety so as a Team Leader, you are required to promote and adhere to the Company’s WHS Policy and supporting procedures, so that you and your team can return home safely to your families each day.

Demonstrating commitment to our people, are bonuses paid for your team’s safety performance, profit/loss, positive behaviours, professionalism, company promotion, taking ownership and being a team player.

Your new role
Are you currently a civil construction Team Leader or Supervisor looking for a permanent full-time hands-on position, or ready to step up into accepting more responsibilities and be rewarded for your civil construction experience? Then This is a fantastic opportunity to work with a well-known civil construction company.

Depending on your experience, you will lead a three-man crew constructing new Water and Wastewater Connections or be trained how to eventually lead a team. If successful, you will be supplied with a vehicle for transport to and from work.

Remuneration
Base $70,500 - $98,590
11% Super
Company service truck including fuel (secure parking only)

In consultation with your Works Manager, you will,
Ensure personnel and general public safety and promote the company’s Safety Policies
Manage the construction site ensuring projects meets requirements and standards
Coordinate site labour and materials
Possess leadership and decision-making skills
Manage safe equipment use to complete projects
Current white card
MR Truck licence

Preferred requirements but not essential for the right candidate:
Civil Construction qualifications equivalent to diploma
5 + years civil construction experience
Knowledge of basic levelling
Knowledge of SA Water construction practices
Locating utility services
Backhoe / Excavator ticket
Skid steer ticket
Confined space ticket
Traffic management ticket

If this sounds like you, then we want to hear from you by simply applying by the link below or call us on (08) 382 6470 or email [email protected] for a confidential chat.

What you’ll be doing:

• Assist in the day-to-day supervision of the housekeeping team
• Assist the Housekeeping Manager in driving the productivity, motivation and development of all Housekeeping team members
• Assist with the induction and training of new Housekeeping team members
• Ensure high cleanliness and productivity standards are met and kept in accordance to company guidelines
• Organise and allocate rooms for the rostered team members on shift
• Ensure appropriate chemical safety and Workplace Health & Safety standards and practices are maintained
• Be aware of labour costs and productivity output according to occupancy levels while also monitoring the room cleanliness standards through daily inspections