Bar Manager, Chef and Kitchen Hand

Position: Bar Manager x 1 Hours: 30 per week Pay Rate: $25 per hour

Bar Manager shall plan, organise, control and coordinate the operations of the bar as a licensed establishment to ensure efficient service delivery, customer satisfaction, staff supervision and compliance with liquor licensing laws.

Duties involve: Planning, organising and supervising the day-to-day operations of the bar and beverage service area. Managing bar staff including recruitment, induction, training, performance monitoring and rostering. Ensuring high standards of customer service and resolving customer complaints in a professional manner. Monitoring sales performance, preparing operational reports and implementing strategies to maximise revenue and profitability. Maintaining inventory control by ordering beverages, supplies and equipment, monitoring stock levels and minimising wastage and theft. Ensuring compliance with liquor licensing laws, food safety regulations, workplace health and safety standards and company policies. Supervising cash handling procedures, reconciliation of daily takings and operation of point-of-sale systems. Coordinating promotional activities, special events, entertainment programs and marketing initiatives to increase customer patronage. Liaising with suppliers and negotiating purchasing arrangements for beverages and bar supplies. Monitoring cleanliness, presentation and maintenance of bar facilities and equipment to ensure a safe and hygienic environment. Developing beverage menus, pricing strategies and service standards in accordance with business objectives. Ensuring responsible service of alcohol practices are consistently implemented by all staff members.

Skills and Experience Required Relevant qualification equivalent to AQF Diploma level or higher in Hospitality Management or related field; alternatively, at least three years of relevant work experience may substitute for formal qualifications. Strong leadership and team management skills. Knowledge of liquor licensing laws and hospitality industry regulations. Experience in stock control, budgeting and financial management. Excellent customer service and communication skills. Ability to work in a fast-paced hospitality environment.

Position: Chef x 2 Hours: 30 per week Pay Rate: $25 per hour

Our Chefs would be responsible for managing kitchen operations, maintaining food quality, supervising kitchen staff, and ensuring compliance with food hygiene and safety standards.

Duties Involve: Planning menus in consultation with management and customers Preparing and cooking food items of all types Seasoning food during cooking Monitoring quality of dishes at all stages of preparation and presentation Demonstrating cooking techniques and advising kitchen staff on procedures Preparing and cooking specialised dishes Managing kitchen operations during service periods Supervising and training kitchen staff Ordering and monitoring stock and supplies Ensuring food hygiene and occupational health and safety regulations are followed Checking freshness of food and ingredients Estimating food and labour costs Assisting in developing recipes and menu items

Skills and Experience Required Relevant qualification equivalent to AQF Diploma level or higher in Hospitality Management or related field; alternatively, at least three years of relevant work experience may substitute for formal qualifications.

Position: Kitchen Hand x 2 Hours: 30 per week Pay Rate: $25 per hour

The Kitchen Hand would assist chefs and kitchen staff by maintaining cleanliness, preparing basic ingredients, and ensuring the kitchen operates smoothly and safely.

Duties Involve: Wash dishes, utensils, pots, and kitchen equipment Clean kitchen surfaces, floors, and storage areas Assist with basic food preparation such as peeling, chopping, and portioning ingredients Remove rubbish and maintain hygiene standards Store food supplies correctly and rotate stock when needed Help unload deliveries and organize inventory Support chefs and cooks during busy service periods Follow food safety and workplace health regulations

Skills and Experience: Ability to work in a fast-paced environment Basic understanding of hygiene and food safety Physical fitness and ability to stand for long periods Reliable, punctual, and hardworking Previous kitchen experience is helpful but not always required

Shift work, including evenings, weekends, and public holidays Work may involve heat, and heavy lifting