What You’ll Do
Oversee all front-of-house F&B service operations across race days, restaurants, bars, and external events, ensuring operational excellence.
Lead, train, and motivate service teams to uphold high hospitality and service standards, fostering a culture of teamwork, accountability and continuous improvement.
Collaborate with the Executive Chef and Culinary team to ensure effective menu execution, timing, and service coordination
Work closely with Finance and Procurement to manage suppliers, sourcing, and inventory—verifying orders, controlling costs, and maintaining compliance with procurement policies.
Maintain accurate stock records, manage wastage and breakages, and implement effective loss prevention and cost control measures.
Prepare and analyse profitability, sales, and cost-of-sales reports; support budgeting, forecasting, and support commercial initiatives to enhance profitability.
Ensure compliance with liquor licensing, OHS, and hygiene standards, conducting regular audits and staff training as needed.
Oversee POS systems, cash-ups, and reconciliations, maintaining financial accuracy and timely reporting.
Support the development of beverage menus, promotional and guest engagement initiatives to drive revenue and enhance the guest experience.
Handle guest feedback and service issues promptly and professionally, to ensure guest satisfaction and loyalty.
Perform any other reasonable duties as required to support operational and event needs.
What You’ll Need
Degree or Diploma in Hospitality, Hotel Management, or Business Administration.
Minimum 5–7 years’ F&B management experience in multi-outlet or event-driven environments.
Proven commercial acumen with strong reporting and analytical skills.
Solid understanding of inventory, cost control and supplier management processes.
Excellent leadership, interpersonal, and communication skills.
What We’re Looking For
A hands-on leader with a passion for hospitality, service excellence, and guest satisfaction.
Proven experience managing and motivating diverse service teams in a fast-paced, multi-outlet or event-driven environment.
Strong commercial and financial acumen, with demonstrated experience in budgeting, forecasting, profitability analysis, and cost control.
Excellent organizational, planning, and problem-solving skills, with meticulous attention to detail in all aspects of F&B operations.
Knowledge of liquor licensing, OHS, hygiene, and food safety regulations, with a commitment to compliance and staff training.
Proficiency in POS systems, inventory software, and MS Office, with the ability to analyse data and generate actionable insights.
Outstanding communication and interpersonal skills for engaging with guests, staff, management, and external stakeholders.
Creative and innovative mindset, with the ability to develop new concepts, menus, and promotional initiatives.
Adaptability and resilience to manage changing priorities, peak periods, and the demands of large-scale events.
Professional, reliable, and diplomatic, with integrity and discretion.
Ability to resolve guest complaints and operational challenges with diplomacy and efficiency.
Willingness to work flexible hours, including weekends, evenings, and public holidays.
Clear criminal record.
Closing Date 24 October 2025
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