Manage inventory, stock control, and expenditure through robust control systems.
Lead roster planning and labour cost management aligned with budget forecasts.
Forecast demand, plan marketing initiatives, and evaluate event feasibility to maximise revenue.
Build a high-performance team culture focused on engagement, development, and retention.
Analyse F&B financials including spend per cover & Per Occupied Room (POR), and departmental profit margins.
Respond to guest feedback and implement service improvements to enhance experience.
Drive revenue growth across the restaurant and bar by focusing on spend per cover, and profitability.
Ensuring continued adherence with all WHS procedures, hygienic food handling and RSA practices.
Collaborate with the Executive Chef to optimise menus and wine lists for profitability and customer appeal.
Generating feasibility models for adhoc events or promotions analysing the potential profit and loss. E.g. Mothers’ Day, Melbourne Cup, Christmas Day luncheons.
Build strong relationships with guests and key stakeholders, including beverage partners.
Requirements
event management
hospitality
team leadership
financial acumen
f&b leadership
2+ years
Experience running events from weddings to corporate events.
A passion for hospitality, people focused and innovative thinking.
Great communication, team leadership and fostering a learning environment.