Hospitality Manager

About the role

The Hospitality Manager provides strategic and operational leadership across all food and beverage operations of FSC, spanning dining, bar and kiosk services, multiple kitchens and a broad portfolio of Club and private functions and events. The role exists to ensure every hospitality offering is delivered to a consistently high standard, while balancing operational efficiency, financial performance, compliance and a strong member and guest experience.

Key responsibilities

• Hands on role to lead and coordinate day to day hospitality operations across all food and beverage venues, kitchens, and function spaces to ensure consistent service delivery

• Oversee the planning and execution of FSC club events, member functions, and private functions to agreed service, quality, and timeliness standards

• Ensure seamless coordination between kitchens, front-of-house teams, and functions staff to support high-volume and diverse service requirements

• Recruit, train, roster and supervise hospitality staff to ensure adequate coverage across multiple service streams and event requirements

• Set, monitor, and improve service standards, presentation (club cleanliness standards) , and customer experience across all hospitality areas

• Review customer and member feedback and implement improvements to enhance satisfaction and repeat attendance

• Maintain accurate rosters, staffing records, training documentation, and operational records across hospitality areas

• Manage hospitality labour and operating costs in line with approved budgets and financial targets

• Ensure all hospitality operations comply with liquor licensing, food safety, WH&S, and relevant legislative and Club policy requirements

• Build strong working relationships with members (Board) , guests, private function clients, suppliers, and colleagues, with the goal to ensure food and beverage offerings align with member needs.

About you

• Proven experience managing complex hospitality operations, including multiple outlets, kitchens, and functions/events

• Strong leadership and people management skills, including rostering and workforce planning

• Demonstrated experience managing hospitality budgets, labour costs, and financial performance

• High-level customer service, communication, and problem-solving skills

• Sound knowledge of WH&S, food safety, liquor licensing, and compliance obligations

• Intermediate computer literacy (e.g. POS systems, rostering systems, MS Office)

• Relevant hospitality or management qualifications

• Hold, or be willing to obtain, Responsible Service of Alcohol (RSA), Food Safety Supervisor, and Current First Aid Certificate

• Ability to remain on feet for extended periods during service and events

• Capacity to work flexible hours including evenings, weekends, and public holidays as required