The Group

Miss Chow’s Group is excited to operate our recently opened venue Moon & Mary in vibrant Fremantle. The heritage listed building is a multi-faceted , 400-seater pax offering a fusion menu together with a carefully curated wine lists and excellent cocktails. The ideal candidate is a hospitality professional with a proven track record of establishing and growing a multi-faceted venue.

We are seeking a very experienced VM to drive the planning, delivering, and execution of a high-quality program of events and functions to promote the organisation’s profile in addition to overseeing the operational aspects of the venue. This dynamic role involves collaborating with both internal and external stakeholders ensuring that the primary objective of the venue, events and functions are met. This role is very hands-on and requires the incumbent to utilise skills including project management, goal setting and administrative support. The ability to work under pressure, demonstrate excellent listening skills, organisational skills and attention to detail are some of the strengths that the incumbent will bring to the role. This position is demanding and diverse, which includes a mix of administrative tasks, project coordination and creativity.

Job Duties & Responsibilities

Customers:

Manage all aspects of the FOH department tending to the guests and exceeding their expectations.

Build and strengthen relationships with existing and new guests and exhibit Miss Chow’s legendary service and enable future bookings and upselling opportunities where possible.

Develop and implement customer loyalty initiatives.

Operations

Ensure that the venue is consistently well prepared for each service and always stocked through ordering and adequate planning.

Manage supplies including delivery days, minimum order quantities and ensure that delivery notes match orders placed.

Always ensure that the venue is always well presented including the functions room, bar, storeroom and toilet facilities. Ensure compliance with sanitation and safety regulations is always maintained. This will require you to liaise with cleaning companies and set up a cleaning roster and schedule.

Regularly liaise with the Head Chef prior to the start of a shift of any specials or seasonal food they would like to promote as well as sharing feedback before and after the shift with regards to how performance of both FOH and BOH can be closely aligned to deliver the venue’s objectives.

Other duties as directed by the Managing Director in regard to the venue.

Financials and budget management

Control costs of wages and project weekly spend.

Report and account all breakages and wastages.

Meet financial KPIs set for the venue.

Provide timely and accurate reports and forecasts as required.

Plan and drive sales and marketing initiatives to improve productivity.

Events and Functions

Coordinate events, meetings, and promotions by identifying and procuring requirements such as establishing contacts, developing schedules and assignments, managing email databases etc.

Liaise regularly with the client with regards to their requirements for the function.

Provides updates to the staff regarding promotion details and events via email/written communication.

Drive the coordination and delivery of all aspects of the event/functions which meet customer requirements while ensuring that this is within budgetary constraints and legal requirements are adhered to.

Manage all event operation such as table arrangement, table wear, arranging PA system, signage, or stage to name a few.

Liaising with all staff including Head Chef and BOH team regarding the event and its requirements and developing the run sheet for all stakeholders.

Staff

Lead your team by example in upholding all company policies and procedures whilst demonstrating the company’s values.

Collaborate with HR in the Recruitment Process

Manage staff performance through regular feedback and training. Ensure that the training register is completed after each training session and disseminated to HR for record keeping purposes and performance feedback is documented. Inform staff of any gaps in their performance and when they are expected to meet these gaps.

Develop a safe and positive work environment through team building exercises and mentoring.

Facilities Management

Ensure that the Front of House and washroom facilities are kept cleaned and sanitised in accordance with health and safety regulations

Expected skills/qualifications

Minimum of 3 years’ experience in a similar role, restaurant capacity and style

Holds a Diploma or Degree in Hospitality or Events Management or equivalent

Ability to multitask and prioritise workloads

Able to remain calm when working under pressure

Excellent in organisational and time management

Experience in managing, leading, and training staff in a busy venue

Strong understanding of budgetary controls and be able to demonstrate financial acumen

pertaining to a business

Great interpersonal and communication abilities

Strong knowledge of marketing channels and promotional techniques

Be flexible and willing to work long hours, weekends, and public holidays

Sound understanding of health and safety standards in particular food handling

Holds a current Approved Manager’s license

Holds an RSA certificate

Be physically fit

In return for your contribution and commitment, we will provide a competitive base salary, a supportive work environment, flexibility and fantastic career and training opportunities. Being part of the Chows group you will also be entitled to generous employee benefits.