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Venue Managers

STEAKHOUSE BANKSTOWN PTY LTD Bankstown NSW 2200

Permanent Full time

Base pay

$78,000 - $83,000

Match score

Key points we found

Oversee daily front-of-house service operations.Supervise and train staff to ensure efficient service delivery.Act as the point of contact for escalated guest concerns.

Business Overview:

STEAKHOUSE BANKSTOWN PTY LTD is part of the Volcanos family of steakhouses. Located in Bankstown, NSW, Volcanos Steakhouse has rapidly established itself as a popular destination for meat lovers. The restaurant offers a menu featuring premium steaks, succulent ribs, bold burgers and a range of accompanying dishes, operating as a halal restaurant and catering to a diverse range of customers. All dishes are prepared using quality ingredients and served in a vibrant, contemporary atmosphere.

They are seeking a skilled and dedicated Venue Managers to lead their front-of-house operations. This role involves overseeing daily service, supervising and supporting staff, and ensuring guests enjoy a premium dining experience through excellent service standards and smooth operational management.

Location: Shop 1 2/4 West Terrace, Bankstown NSW 2200, Australia

Salary Package: $78,000 - $83,000 AUD

Key Responsibilities

Plan, organise, and oversee daily front-of-house service operations.Supervise, train, and roster supervisors and wait staff to support efficient service delivery.Promote and monitor service standards to enhance customer satisfaction and guest loyalty.Act as the point of contact for escalated guest concerns and manage customer relations.Ensure compliance with occupational health and safety and service-related regulations.Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.Implement and review procedures to improve efficiency, customer experience, and team performance.Monitor consumables relating to FOH service and ensure adequate stock levels.Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.

Requirements

Experience in front-of-house or hospitality management within a large restaurant or venue.Strong leadership and communication skills to manage supervisors and wait staff effectively.Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.Ability to resolve customer issues professionally and enhance guest satisfaction.

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Skills

Conflict Resolution

Customer service

Excellent Communication Skills

Food and beverage operations

Leadership

OH&S Compliance

Operational management

Service Standards

Staff supervision

team roster planning

More details

Expiring date

23 Sep 2026

Date posted

24 Aug 2026

Category

Hospo, Tourism & Food Services

Occupation

Management & Senior Leadership

Contract type

Permanent

Work type

Full time

Job mode

Onsite / Standard business hours

Industry

Accommodation and Food Services

Sector

Privately held company

Company size

11 to 50

STEAKHOUSE BANKSTOWN PTY LTD

11 to 50

Company size

1 Job vacancies

Pay insights

Market average based on all Venue Manager jobs in Sydney NSW

Base pay range

$78k - $83k

Market average

$88k

$62k - $70k

2 jobs

$70k - $77k

24 jobs

$77k - $85k

27 jobs

$85k - $92k

11 jobs

$92k - $100k

55 jobs

$88k

Market average

$62k

$100k

[ 473, 200, 432, 200, 432, 473 ]

[ 473, 200, 432, 200, 432, 473 ]

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Key Responsibilities

Plan, organise, and oversee daily front-of-house service operations.Supervise, train, and roster supervisors and wait staff to support efficient service delivery.Promote and monitor service standards to enhance customer satisfaction and guest loyalty.Act as the point of contact for escalated guest concerns and manage customer relations.Ensure compliance with occupational health and safety and service-related regulations.Liaise with the Bar Manager and kitchen leadership to coordinate seamless service between bar, dining room, and back-of-house operations.Implement and review procedures to improve efficiency, customer experience, and team performance.Monitor consumables relating to FOH service and ensure adequate stock levels.Provide operational reports to the General Manager on FOH performance, staffing, and customer feedback.

Requirements

Experience in front-of-house or hospitality management within a large restaurant or venue.Strong leadership and communication skills to manage supervisors and wait staff effectively.Demonstrated knowledge of service standards, guest relations, and OH&S compliance in hospitality.Ability to resolve customer issues professionally and enhance guest satisfaction.