Venue Managers
Company: STEAKHOUSE BANKSTOWN PTY LTD
Location: Shop 1 2/4 West Terrace, Bankstown NSW 2200, Australia
Address: STEAKHOUSE BANKSTOWN PTY LTD Bankstown NSW 2200
Contract Type: Permanent Full time
Salary Package: $78,000 - $83,000 AUD
Base Pay: $78,000 - $83,000
Job Mode: Onsite / Standard business hours
Industry: Accommodation and Food Services
Sector: Privately held company
Company size: 11 to 50 employees
Expiring date: 23 Sep 2026
Date posted: 24 Aug 2026
Business Overview:
STEAKHOUSE BANKSTOWN PTY LTD is part of the Volcanos family of steakhouses. Located in Bankstown, NSW, Volcanos Steakhouse has rapidly established itself as a popular destination for meat lovers. The restaurant offers a menu featuring premium steaks, succulent ribs, bold burgers and a range of accompanying dishes, operating as a halal restaurant and catering to a diverse range of customers. All dishes are prepared using quality ingredients and served in a vibrant, contemporary atmosphere.
They are seeking a skilled and dedicated Venue Managers to lead their front-of-house operations. This role involves overseeing daily service, supervising and supporting staff, and ensuring guests enjoy a premium dining experience through excellent service standards and smooth operational management.
Skills
- Conflict Resolution
- Customer service
- Excellent Communication Skills
- Food and beverage operations
- Leadership
- OH&S Compliance
- Operational management
- Service Standards
- Staff supervision
- team roster planning
Key Responsibilities
- Plan, organise, and oversee daily front-of-house service operations.
- Supervise, train, and roster supervisors and wait staff to support efficient service delivery.
- Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
- Act as the point of contact for escalated guest concerns and manage customer relations.
- Ensure compliance with occupational health and safety and service-related regulations.
- Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.
- Implement and review procedures to improve efficiency, customer experience, and team performance.
- Monitor consumables relating to FOH service and ensure adequate stock levels.
- Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.
Requirements
- Experience in front-of-house or hospitality management within a large restaurant or venue.
- Strong leadership and communication skills to manage supervisors and wait staff effectively.
- Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
- Ability to resolve customer issues professionally and enhance guest satisfaction.
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