About Us

A owner-operated live music venue in the heart of the Karratha CBD. Trading 4 nights a week from midday to midnight. The venue includes 2 bars and a large alfresco area. We are looking for 2 new Food & Beverage Managers to ideally start within the next couple of months (open to discuss with suitable applicants). You will be responsible for overseeing the bar operations and reporting directly to the owners. This is a very hands on position, requiring a dedicated and experienced individual with excellent customer service and management skills.

Karratha is one of the largest and fastest growing towns in the north of Western Australia (WA) – and it’s easy to see why. Known as ‘Munjaree’ – or the heart of the West Pilbara Coast – its size and central location make it the ideal base for exploring the natural delights of the area – Millstream-Chichester National Park, Karijini National Park, Dampier Archipelago, Point Samson Peninsula and the Burrup Peninsula. The amazing Ningaloo Reef is also just 350 kilometres to the east.

About You

Proven track record of experience in a similar role within the hospitality industry.

WA Approved Manager and WA Food Safety Supervisor certificates (or willing to obtain)

Ability to work in a fast-paced environment, handle pressure and multi task.

Ability to read to room and manage staff and patrons at any given time.

Effective time management skills, strong computing and communication skills.

The understanding that the hours involve late night and weekends.

A positive attitude with customers and staff-based focus, while upholding the expectations of the venue.

Punctual, well presented and honest.

Must have bar experience (minimum 2 years with cocktail experience)

The Role

4 day week (45 hours) - no public holidays!

Sunday, Monday, Tuesday off every week to explore your amazing new backyard

Minimum 12 month commitment

Must have WA Approved managers card and WA food safety supervisor cert (or willing to obtain)

Responsible for overseeing and managing a small team

Ensuring a high level of customer service is provided to patrons.

Maintaining the reputation of the venue & business as a whole

Managing and training staff and approving timesheets

Ordering stock and stocktaking beverages and consumables

Managing special events and promotions

Compliances with statutory regulations

Ability to lead by example and handle money and alcohol.

Count and balance floats, opening and closing procedures.

Tasks

Planning menus in consultation with Chefs

Planning and organising special functions

Arranging the purchasing and pricing of goods according to budget

Maintaining records of stock levels and financial transactions

Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance

Conferring with customers to assess their satisfaction with meals and service

Selecting, training and supervising waiting and kitchen staff

May take reservations, greet guests and assist in taking orders