This is a dynamic hands-on role leading the day-to-day food and beverage operation, including the restaurant and bar for our venue and function rooms. Your service approach will be efficient and genuine whilst coordinating day to day operations, staff training, and promotional activities. The Food & Beverage Manager will effectively lead and engage the team with a hands on approach, cultivating a positive and productive team culture. You will be focused on providing the highest level of service and be able to work independently. You will be required to motivate the team to ensure the venue space is presented well with a creative flair. The successful candidate will be able to achieve results in line with financial budgets set, minimise payroll and operating costs whilst maximising revenue and profits. You will be required to liaise with event clients to assist the events team. You will also be required to manage the maintenance and cleanliness of the venue.

To be a successful F&B manager, you will need to demonstrate excellent problem-solving abilities and strong leadership skills. A string F&B manager can anticipate logistics and requirements for daily operations and events, showing exceptional organisational. Solid bar experience is required.

Duties & Responsibilities

Run the day-to-day F&B operations ensuring shifts are appropriately staffed and effectively managed.

Drive a positive team culture within the department that supports the wider hotel team direction.

Communication effectively across service periods to ensure each team member is informed and up to date.

Oversee the restaurant and bar service to maximise efficiency and ensure strong service delivery.

Recruit, roster and train your professional team.

Create procedures for all food and beverage operations including opening, closing, sequence of service and operating checklists.

Coordinate regular team meetings to ensure good communication between management and your team.

Attend BEO briefings before each service, explaining covers, sections, specials, VIP guests, events, roles, and operational requirements.

Promote and maintain high levels of service from initial greeting to the final farewell and ensure prompt, efficient and polite responses to all requests.

Delegate responsibilities to your team so that they are fully aware of what their duties are and what their designated section is.

Control billing procedures, floats and cash up, taking responsibility for the cash and payment handling procedures.

Oversee selection and purchase of beverages and ensure regular stocktakes to achieve budget.

Liaise with the Head Chef with regards to menu changes, selling strategies, customer feedback and service issues

Organise par levels for all equipment and materials, including cutlery, dry stores, linen, glassware, and stationery ensuring appropriate stocks are always on hand.

Ensure storage of all beverages is maintained, the bar fridges, shelves and beer lines are kept clean to the required health standards.

Liaise with hotel management and ensure they are promptly informed of all incidents and significant matters.

Provide fresh ideas for improving the food and beverage profitability and promotions of the hotel in the Cairns market.

Following all hotel policies and procedures including updates and amendments, in line with changing business needs and legal requirements such as work health and safety; antidiscrimination, bulling and harassment, grooming and personal conduct, as well as privacy, security and ethics policy.

Participate in training and development programmes as scheduled by management, and actively implement this knowledge into the working environment.

Venue Manager Requirements:

A minimum of 2 years’ experience as a venue or event manager preferred.

Ability to multitask and remain calm in stressful situations.

Excellent promotional ability and knowledge of marketing channels and techniques.

Sound knowledge of safety measures and risk management strategies.

Great interpersonal and communication abilities.

Exceptional organisational and time management skills.

Strong negotiation skills and leadership abilities.

Willingness to work long hours and on weekends and holidays.