HOUSE MADE HOSPITALITY
House Made Hospitality believes in warm service, great ingredients, beautiful design, a curated ambience, a sense of place, authenticity, doing good, a conscious culture, and heaps of fun.
House Made Hospitality are the creators of Hinchcliff House, a 4-level dining, drinking and entertainment venue in the Sydney CBD, set within a heritage wool store in Circular Quay. Hinchcliff House encompasses Grana Restaurant, Lana Restaurant, Apollonia Bar, Bar Mammoni and Level Two function area.
Also part of House Made Hospitality are This Way Canteen and Martinez Restaurant in the Sydney CBD region, The Carrington in Surry Hills and Promenade Bondi and Easy Tiger, located in the popular Bondi Beach area.
Martinez is House Made Hospitality's most recent offering, overlooking Sydney harbour with a bright and breezy venue and a French Riviera-inspired menu. Promenade Bondi Beach is located in the old Bondi Pavilion and incorporates formal restaurant dining, an open-aired terrace, bar, cafe and beach kiosk, while the nearby Easy Tiger celebrates the vibrancy of Southeast Asian-style dining.
The newest addition to the House Made Hospitality group is a new venue set to open in November 2024. Located in the new Wunderlich Lane district in Surry Hills, the Baptist St Rec Club and Island Radio will offer a new Asian-inspired eating-house and noodle bar, together with cocktails and entertainment options.
ABOUT THE ROLE
House Made Hospitality is seeking a number of experienced Assistant Venue Leaders to join our management teams at all our venues across Sydney - including Hinchcliff House, Martinez Restaurant & Bar, Easy Tiger, Promenade Bondi, The Carrington, This Way Canteen and the new Baptist St Rec Club and Island Radio venues.
The Assistant Venue Leaders report to and assist the Venue Leaders and General Managers in looking after the guests, managing the daily operations of the venue and helping to drive the development of the team.
Full Time Salary: $70,000 - $80,000
Responsibilities of this role include:
General

• Oversee & manage all areas of the venue & make final decisions on matters of importance for guests & team;
• Ensure positive guest service in all areas, respond to complaints, taking any & all appropriate actions to manage any issues in order to achieve a positive outcome;
• Uphold service standards by being an exemplary member of the team & delivering consistent service excellence;
• Coordinate the weekly rosters & daily team allocations;
• Supervise the daily set up & pack down of the venue, making certain it is executed in a thorough &timely manner;
• Assist in the selection & induction of new team members;
• Liaise with the Venue Leaders on team development & any performance management necessary;
• Coordinate with the Chefs on daily food notes & communicate them to the team;
• Hold daily service briefings to coordinate the team & communicate important information necessary for service;
• Maintain a professional venue image, including venue cleanliness, neat & clean uniforms & appearance standards;
• Enforce sanitary practices for food handling, general cleanliness & maintenance;
• Inspect the venue is ready for service, ensuring stations & bar par levels are stocked up & accurate for the day, adequate quantities of menus & ensuring the floor plan correlates to bookings;
• Manage team breaks & timesheets; and
• Daily cash up & reporting & reconciliations required to balance the takings.

Food & Beverage

• Contribute to & facilitate ongoing F&B training of the team;
• Maintain a high quality standard of F&B being delivered to guests;
• Keep F&B menus updated, clean & printed;
• Regularly update F&B notes & allergy matrix;
• Check-in with team members to ensure they keep up-to-date with menu knowledge & frequently test the team;
• Maintain POS buttons to correlate with the menu; and
• Provide guest observations to Chefs & leaders on any issues relating to F&B.

Financial

• Drive F&B sales through dedicated guest experiences & assuring the perfect ticket every time;
• Managing daily labour costs appropriate to guest ratio;
• Monitoring stock control & transfers; and
• Contributing to weekly spot checks & monthly beverage stock-takes.

ABOUT YOU
To be eligible for this position, you will need to have:

• Qualifications/Training in Hospitality Management;
• At least 3+ years' experience in a similar role;
• Exceptional communication skills;
• A passion for delivering excellent customer service;
• Strong business acumen;
• Excellent organisational & time management skills;
• A driven & results-focused attitude;
• Sound food & beverage knowledge;
• Understanding of marketing & financial principles;
• Strong attention to detail;
• Familiarity with hospitality software programs; and
• Strong leadership, management & motivational skills.

ABOUT US
House Made Hospitality is a Sydney-based and globally-inspired hospitality group, with people, quality and care at heart. Our ambition is to build unique concepts that create a sense of place and deliver a great experience. Our focus is on how people feel in our venues. Our culture is consistent with humility, generosity and warmth at its core. Our passion is what we do, and we enjoy every bit of it.
Our venues include Hinchcliff House, Promenade Bondi, This Way Canteen, Easy Tiger, Martinez Restaurant & Bar, The Carrington, Wentworth Sofitel and the new Island Radio and Baptist Street Rec Club - with many more to come.
If this sounds like the opportunity for you, please "Apply Now".
Job Type: Full-time
Pay: $70,000.00 – $80,000.00 per year
Schedule:

• Shift work

Work Authorisation:

• Australia (Preferred)

Work Location: In person