Venue Managers

Job Description

Company: STEAKHOUSE BANKSTOWN PTY LTD

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Location: Shop 1 2/4 West Terrace, Bankstown NSW 2200, Australia

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Address: STEAKHOUSE BANKSTOWN PTY LTD Bankstown NSW 2200

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Contract Type: Permanent Full time

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Salary Package: $78,000 - $83,000 AUD

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Base Pay: $78,000 - $83,000

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Job Mode: Onsite / Standard business hours

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Industry: Accommodation and Food Services

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Sector: Privately held company

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Company size: 11 to 50 employees

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Expiring date: 23 Sep 2026

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Date posted: 24 Aug 2026

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Business Overview:
\n 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.

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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.

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Skills

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• Conflict Resolution
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• Customer service
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• Excellent Communication Skills
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• Food and beverage operations
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• Leadership
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• OH&S Compliance
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• Operational management
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• Service Standards
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• Staff supervision
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• team roster planning
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Key Responsibilities

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• Plan, organise, and oversee daily front-of-house service operations.
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• Supervise, train, and roster supervisors and wait staff to support efficient service delivery.
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• Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
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• Act as the point of contact for escalated guest concerns and manage customer relations.
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• Ensure compliance with occupational health and safety and service-related regulations.
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• Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.
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• Implement and review procedures to improve efficiency, customer experience, and team performance.
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• Monitor consumables relating to FOH service and ensure adequate stock levels.
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• Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.
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Requirements

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• Experience in front-of-house or hospitality management within a large restaurant or venue.
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• Strong leadership and communication skills to manage supervisors and wait staff effectively.
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• Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
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• Ability to resolve customer issues professionally and enhance guest satisfaction.
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