We are seeking an experienced restaurant Manager on behalf of our client, Third Wave Cafe at Albert Park VIC
About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.
We are seeking a new leader to manage the front of house operation.
The major aspects of the job involve:
-Staff management: staff trials, training, rostering, management
-Targets & Budgets: setting sales targets, meeting wage & COGS budgets
-Operations: involvement in hands on tasks from waitering, bar tending including cocktails, coffees, table service, floor management, bookings, customer relations, training/up skilling staff.
-Leadership team: working as part of the company leadership team on business growth opportunities
-Venue managent: stock control, equipment care, cleanliness
Candidates must provide an up to date CV with at least two current references.
The salary is contingent on the candidates experience and qualifications with a range of$70,000 - $80,000.
Experienced as a waiter, bar tender, supervisor and if possible manager.
Passionate about the hospitality industry
Dedicated, diligent, process orientated, great team player
A strong match to our core values
Candidates must provide an up to date CV with at least two current references.
Job Types: Full-time, Permanent
Salary: $70,000.00 – $80,000.00 per year
Benefits:
- Employee discount
- Employee mentoring program
- Professional development assistance
- Visa sponsorship
Experience:
- Restaurant management: 2-3 year (Preferred)
Qualification:
- Relevant (preferably hospitality) management or trade qualification (former chefs who meet the above criteria are welcome to apply)
Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.
About Third Wave Café:
Located in the heart of Albert Park, Vic, Third Wave Cafe is a vibrant and well-established eatery, known for its delectable menu offerings and warm ambiance. We take pride in serving high-quality, delicious food to our valued patrons. Our focus on low and slow American BBQ sets us apart, making us a haven for food enthusiasts.
Our 2 smokers are working nonstop. These days we smoke up to 1000kg of meat per week. Hundreds of kilograms of meat is received and processed daily. Our chefs are constantly trimming, deboning and removing membranes. The kitchen is always full of smoke and spicy rub aromas.
Everything from dozens of pork shoulders for pulled pork to huge whole beef briskets is smoked for up to 12 hours. The slow smoked meats we regularly serve include Texas Style Beef Brisket, Pork Ribs, Beef Ribs, Pork Belly, Lamb Shoulder, Salmon, Chicken, Chicken Wings, Chicken Ribs, Sausages and more. The meats are smoked with Hickory, Maple and Apple woods. Hickory is used for all the dark meats like Beef Brisket, Beef Ribs and Lamb Shoulder. Maple is a little milder, so we use it for the lighter meats like Pork and Chicken. Finally, Applewood is great for smoking Salmon.
We are seeking a new leader to manage the front of house operation.
The major aspects of the job involve:
-Staff management: staff trials, training, rostering, management
-Targets & Budgets: setting sales targets, meeting wage & COGS budgets
-Operations: involvement in hands on tasks from waitering, bar tending including cocktails, coffees, table service, floor management, bookings, customer relations, training/up skilling staff.
-Leadership team: working as part of the company leadership team on business growth opportunities
-Venue managent: stock control, equipment care, cleanliness
Candidates must provide an up to date CV with at least two current references.
The salary is contingent on the candidates experience and qualifications with a range of$70,000 - $80,000.
Experienced as a waiter, bar tender, supervisor and if possible manager.
Passionate about the hospitality industry
Dedicated, diligent, process orientated, great team player
A strong match to our core values
Candidates must provide an up to date CV with at least two current references.
Job Types: Full-time, Permanent
Salary: $70,000.00 – $80,000.00 per year
Benefits:
- Employee discount
- Employee mentoring program
- Professional development assistance
- Visa sponsorship
Experience:
- Restaurant management: 2-3 year (Preferred)
Qualification:
- Relevant (preferably hospitality) management or trade qualification (former chefs who meet the above criteria are welcome to apply)
Note: Only shortlisted candidates will be contacted for interviews. We appreciate your understanding.
