Cruise Bar is a premier multi-level waterfront venue located at the Overseas Passenger Terminal in Circular Quay, Sydney. Spanning three uniquely themed levels including the renowned Melba’s Rooftop, Cruise Bar offers premium food and beverage experiences with panoramic views of the Sydney Opera House and Harbour Bridge. With high-volume foot traffic from both local and international guests, the venue delivers fast-service hospitality across bar areas, food service counters, and event spaces. Cruise Bar caters to a diverse clientele, hosting public patrons, private functions, large-scale events, and exclusive VIP experiences.

About the Role

We are seeking a dynamic & experienced Cruise Manager to oversee the day-to-day operations of Cruise Bar’s food and beverage service outlets. The successful candidate will be responsible for ensuring operational effectiveness, quality customer service, regulatory compliance, team leadership, and financial performance across the venue.

Your responsibilities will include:

Organise and control daily retail service operations across Cruise Bar’s multiple food & beverage service outlets, to ensure smooth service delivery

Ensure quality service and products are consistently delivered to meet customer needs within the Cruise business model

Determine product offerings, stock levels, and service standards based on customer preferences, sales trends and seasonal offerings

Formulate and implement purchasing and marketing policies for bar and food offerings

Set pricing strategies in line with demand, cost management, and promotional goals

Promote and advertise the venue’s goods and services via in-house displays, social media campaigns and promotional events

Oversee the direct sale of goods and services to customers, including POS supervision

Advise customers on product selection and make recommendations based on their preferences

Maintain accurate records of stock levels, daily sales reports, supplier deliveries, and financial transactions

Prepare and manage operational budgets for the bar and food service units, monitor wage costs, supplier expenses, and track revenue KPIs

Supervise payroll productivity and ensure compliance with labour guidelines and awards

Lead the selection, training, rostering, and performance management of bar staff, team leaders, and frontline employees

Ensure full compliance with RSA, liquor licensing, and occupational health and safety regulations

Skills & Experience:

Minimum Diploma qualification in Business Management, Hospitality Management or Retail Management OR at least three years of relevant experience in a similar role.

Demonstrated experience in leading fast-paced, high-volume hospitality operations with a focus on customer service and compliance

Strong financial acumen, including experience with budgeting, reporting, and cost control

Ability to understand and act on KPIs, operational procedures, and venue presentation standard

Understanding of pricing, stock control, and cost management

Proficiency with point-of-sale systems and sales reporting

Excellent communication and customer service skills.

Proven team leadership, training, and people management skills

Knowledge of health and safety regulations and compliance requirements.