Venue Managers
- Oversee daily operations of the venue ensuring high-quality service delivery.
- Supervise and train staff while managing customer relations and service standards.
- Ensure compliance with health and safety regulations and operational procedures.
Business Overview
Our venue partner, The Trustee for Papayogi Unit Trust trading as Dirty Red is a hospitality business operating café and dining establishments in Glebe and Rozelle, New South Wales. The business provides a welcoming and contemporary dining environment, catering to local residents, professionals, families and visitors. Its operations focus on delivering quality food and beverage services, complemented by friendly customer service and a relaxed café atmosphere.
Dirty Red offers a diverse food and beverage selection, including breakfast and brunch dishes, light meals, specialty coffee, tea, fresh juices, wines, beers and cocktails. The business focuses on providing quality dining experiences through its food offerings, beverage selections and attentive hospitality services.
As a hospitality business operating multiple venues and providing both daily dining and event services, Dirty Red requires capable and experienced Venue Managers to oversee its daily operations and ensure the efficient delivery of hospitality services. The Venue Manager plays an important role in supervising staff, coordinating food and beverage operations, managing customer service standards, monitoring operational performance, controlling costs and ensuring compliance with workplace health and safety, liquor licensing and other relevant regulatory requirements.
Salary Range: $80,000-$85,000AUD
Venue Address: 41 Glebe Point Rd, Glebe NSW 2037, Australia
Key Responsibilities
- Plan, organise, and oversee overall venue operations, with a primary focus on front-of-house service delivery.
- Supervise, train, and roster supervisors and wait staff to support efficient and high-quality service.
- Promote and monitor service standards to enhance customer satisfaction and guest loyalty.
- Act as the primary point of contact for escalated guest concerns and manage customer relations.
- Ensure compliance with occupational health and safety requirements and relevant hospitality regulations.
- Coordinate closely with kitchen leadership to ensure seamless integration between front-of-house and back-of-house operations.
- Implement and review operational procedures to improve efficiency, customer experience, and team performance.
- Monitor front-of-house consumables and ensure adequate stock levels to support service.
- Provide regular operational reports to the General Manager on venue performance, staffing, and customer feedback.
Requirements
- Proven experience in hospitality or venue management within a busy restaurant or similar environment.
- Strong leadership and communication skills, with the ability to manage and develop front-of-house teams.
- Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.
- Ability to resolve customer issues professionally and maintain a high standard of guest satisfaction.
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