Overview

  • Premium offering, work with a quality food and beverage offering
  • Great hours, every third weekend off (unless special occasion/weekend), 40 hours
  • Mixed and set shifts, paid breaks, free meals all supplied

The Venue

A stand-alone restaurant and an institution in its own right. A favourite amongst locals and visitors alike, inside a state-of-the-art complex that is changing the game in the local food scene in South West Sydney. Within the complex, there is multiple offering but you’ll be working in a specific, premium restaurant.

It has sweeping views and is at the top of the rooftop with a stunning, modern fit out that is drenched in light and has a great atmosphere. Think amazing Australian and international wines, beautiful food with butcher quality proteins, share platters, entrees and antipasti, seafood and more. It’s the perfect place to have an afternoon cocktail and some oysters. You’ll love it here with its great bright environment to work in.

The Role

They’re looking for a Restaurant Supervisor or team leader wanting to take that ‘next step’ in their career. Also, ideal for an experienced Assistant Manager who wants to be a part of a large, food-driven venue with an awesome family-centric culture. Being friendly, engaging, having a genuine smile and warm personality, and having the ability to run a large team in a busy quality venue are the qualities the client needs.

Salary and Perks

Free parking, uniforms and professional development are all on offer. You also get free meals every shift on your paid break. In this role they strive to offer every third weekend off so you get great work-life balance and well earned breaks from the hustle and bustle of restaurant work.

We strictly stay within 40-hour working weeks and ensure that all full timers are working reasonable hours. We are a company with great retention and know how to look after and retain staff.

We are offering a competitive salary range between $65-$75K+S. The higher end is for a restaurant supervisor or assistant manager with strong experience in restaurants and leading teams. On the other hand, the lower end is for being a junior, passionate restaurant supervisor wanting to take the next step in a professional environment where they can learn from strong operators.

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