Hospitality, Retail and Service Manager

Job Description

Olympia Wine Bar operates a busy, multi-service hospitality venue in Oakleigh, Melbourne, incorporating a restaurant, bar, commercial kitchen, function and catering facilities, and a retail wine outlet.

We are looking for an experienced Hospitality, Retail and Service Manager to lead the day-to-day operations of our venue. This is a hands-on leadership role covering venue operations, event and function management, team leadership, financial management, retail oversight, and compliance. You will be responsible for the performance and coordination of multiple departments and revenue streams within the one venue.

Salary and Benefits

• Salary: $84,000 – $90,000 per annum (depending on experience)
• Superannuation: Paid at the applicable Superannuation Guarantee rate, in addition to the base salary
• Annual leave: 4 weeks paid annual leave per annum
• Personal/carer’s leave: 10 days paid personal/carer’s leave per annum
• Hours of work: 40 hours per week (full-time)
• All terms and conditions governed by the Fair Work Act 2009 and National Employment Standards

How to Apply

To apply for this position, please submit your resume and a cover letter addressing the key selection criteria to:
Email: **@potogroup.com.au
Contact: Nicholas Flounas, Director
Phone: 0418 924 ***

Australian citizens and permanent residents are encouraged to apply.

Key Responsibilities

Key Responsibilities Venue Operations and Financial Management

• Organise, control and coordinate venue operations across the bar, restaurant, kitchen, functions and catering services, including managing multi-floor service delivery
• Develop and implement venue-wide operational systems, policies and procedures to ensure efficiency and consistency across all departments
• Prepare and manage budgets across all divisions, including forecasting, cost control and revenue reporting
• Analyse venue-wide financial performance and implement improvement strategies across distinct revenue streams

Functions, Events and Catering

• Plan, organise and coordinate private events such as weddings, corporate functions and celebrations, from client liaison through to end-to-end execution
• Manage catering operations including menu coordination with the Head Chef, scheduling, logistics and on-the-day service delivery
• Oversee function profitability, cost allocation and inventory requirements for events

Team Leadership and People Management

• Lead, train and manage staff across all departments, including recruitment, rostering, induction and performance development
• Allocate duties, coordinate rosters and ensure adequate staffing levels across all business units
• Implement workplace safety procedures and ensure compliance with OH&S, licensing and food safety requirements

Skill & Experience

Customer Experience and Retail

• Oversee delivery of high-quality customer service across bar, restaurant and function operations
• Manage the retail wine outlet, including inventory management, supplier negotiations, pricing, merchandising and point-of-sale operations
• Monitor customer satisfaction, review feedback and implement service improvements

Compliance and Supplier Management

• Ensure compliance with liquor licensing, food safety, workplace health and safety, and employment regulations
• Manage supplier and stakeholder relationships across wine, food, beverage, catering and event services
• Negotiate contracts, pricing and supply terms to support venue-wide operations

Requirements

• Minimum 2 years experience in hospitality venue management, event management, or retail management
• Demonstrated experience leading and coordinating multi-department teams
• Strong financial skills including budgeting, profit and loss management, and cost control
• Proven ability to plan and deliver events and functions
• Excellent communication and stakeholder management skills
• RSA (Responsible Service of Alcohol) certificate, or willingness to obtain prior to commencement
• Food Safety Supervisor certificate, or willingness to obtain prior to commencement
• Diploma or higher qualification in Hospitality Management, Business Management, Event Management, or a related field
• Experience managing a retail beverage or wine outlet
• Familiarity with POS systems, rostering software and inventory management tools