• Premium dining venue in the CBD
  • Amazing tips from the loyal clients and international crowd
  • Provides support, systems and structure

The Property

A highly acclaimed and well recognised venue in the industry. It is fronted by some of hospitalities best. This is a very busy, mainly corporate clientele based restaurant. On a busy service, they do around 300 pax and at a high level of food and service. The service is detailed and attentive, with a premium product.

It’s a very organised team and the venue runs like a well-oiled machine. They provide support, systems and structure. The food is locally sourced, with a strong focus on seafood and quality cuts of meat, emphasising Australian product as much as possible.

Who we are looking for

Generally, someone who has a background in reservations: front office managers, event managers, reservationist, receptionists, experienced hosts or restaurant managers. You have to be confident with booking systems, like to get off the floor, and manage a different area of a business.

The Perks

There are amazing tips! This venue has a loyal following of regulars and international crowd, who reward great service consistently with tips.

There is a training program for all staff, and as you progress through it in the first month, you get access to more and more overall tips of the venue. Full time staff consistently can clear $400-500/week.

This company always has an award winning wine and beverage program. They provide laundry of all uniforms per shift, amazing staff meals, above award pay, and incentives within all training programs. You get access to classes and product training from leading suppliers, across spirits, incredible wines, chefs, and more.

The Role

This is an all encompassing role. While there is plenty of support, the expectation is that this person is very much hands on and client facing day to day while still maintaining a strategic overview and direction. You are responsible for a team of Hosts, Reservation staff and Cashiers. You will be dictating the flow of the restaurant and therefore maximizing revenue.

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