Chef
Beaumaris, Victoria
Posted more than 30 days ago
- Company:
- Beaumaris Concourse Hotel
- Company Description:
- Restaurant Manager DUCHY OF BEAUMARIS PTY LTD t/a Beaumaris Concourse Hotel $79,000 - $84,000 per year plus Superannuation About Us: Concourse Hotel is a new hotel situated in the heart of Beaumaris Village. Our aim is to provide the community with a classic (not too classic) fun local pub where to unwind, meet with friends, enjoy a few drinks and traditional pub meals (with a twist here and there, which will be our talents signature), great hospitality, a monthly updated special/premium offers wine and rum list, live music, and a beautiful backyard with fireplace. We want to be the locals meeting point, for casual/low key hang outs, and for special times too. We are a blend of laid back and premium, without pretentiousness, just cool vibes. About the role We are now looking for a highly skilled and motivated full-time Restaurant Manager to join the team. As Restaurant Manager, your tasks will include: - Plan menus in collaboration with Chefs - Organize and managing special events and functions - Oversee all aspects of the restaurant and venue operation, including staff management, inventory, ordering, and financial management - Train, develop, and supervise restaurant staff to provide exceptional customer service - Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the venue - Create and implement strategies to increase revenue and enhance our guests' experience - Conduct regular performance evaluations for restaurant staff, providing feedback and coaching for improvement - Foster a positive and professional work environment, promoting teamwork and collaboration among staff members - Monitor daily operations, identify issues, and take proactive steps to resolve them Skills and experience required • Diploma of Hospitality Management plus 2 years’ work experience in the same position or closely related OR 3 years’ work experience in the same position or closely related • Excellent communication skills • Ability to lead and mentor a team • Customer Service skills • Attention to detail • Proven experience in staff training and development • Passion for the hospitality industry • Strong financial management and budgeting skills • Proven track record of increasing revenue and improving guest satisfaction
- Contract Type:
- Full Time
- Experience Required:
- 3 to 4 years
- Education Level:
- Vocational Qualification
- Gender:
- Any
- Number of vacancies:
- 1
Job Description
Are you passionate about creating culinary delights that leave a lasting impression on diners? Are you a master of flavors and an expert in creating innovative dishes? If so, we have an exciting opportunity for a talented Chef in the Hospitality industry. Join our dynamic team and showcase your culinary skills in a vibrant and fast-paced environment.
As a Chef, you will be responsible for overseeing the kitchen operations, ensuring the highest quality of food and service is maintained. Your creativity will be encouraged as you develop and refine our menu offerings, taking into consideration current food trends and customer preferences. This role requires strong leadership and organizational skills, as you will be leading a team of skilled kitchen staff and managing inventory.
Responsibilities
Oversee and manage all aspects of kitchen operations
Develop and create new menu items, taking into account dietary restrictions and customer preferences
Ensure the highest standards of food quality and presentation are maintained
Supervise and train kitchen staff, including scheduling and performance evaluations
Collaborate with other departments to ensure smooth operations and exceptional customer experiences
Manage inventory levels and control costs to meet budget targets
Maintain a clean and sanitary kitchen environment, adhering to all health and safety regulations
Requirements
Proven experience as a Chef in a high-volume, fast-paced establishment
Culinary certification or equivalent education in Culinary Arts
Strong knowledge of food safety and sanitation regulations
Ability to create innovative and visually appealing dishes
Excellent leadership and team management skills
Exceptional organizational and time management abilities
Strong communication and interpersonal skills
Flexibility to work evenings, weekends, and holidays as required
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