Assistant Manager - Birdie Bar & Brasserie at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

0.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Food And Beverage Service, Staff Training, Roster Management, Payroll Budgeting, Barista Skills, Bar Skills, Communication Skills, Multi-tasking, Customer Experience

Industry

Hospitality

Description

Company Description Located in the heart of the Sydney CBD, nestled in Novotel Sydney City Centre our beautiful and vibrant Birdie is looking for a Food & Beverage enthusiast to join as our Assistant Manager. At Accor, we believe that hospitality is a work of heart. We understand the ways in which individual passion for our work and a shared sense of accomplishment create a more rewarding experience for our guests. We foster this culture through a diverse and inclusive workplace that values the contribution of each and every member of our team. We are committed to taking positive action in terms of business ethics and integrity, responsible tourism, sustainable development, community outreach, and diversity and inclusion. With an expansive portfolio of iconic hotels and brands, Accor offers boundless opportunities for career advancement and professional development across the globe. Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued. Job Description This is a hands-on role which is focused on delivering exceptional service and experiences to our valued, loyal guests. Reporting to the General Manager, you will have a strong presence in the operations, leading a talented team. As our Assistant Manager, you will: Lead and develop a team of hospitality professionals. Ensure efficient, friendly and professional food and beverage service is provided to all guests. Serve food and beverages promptly and professionally while adhering to menu knowledge, service standards, and dietary requirements. Provide guests and patrons with an experience and environment that exceeds expectations. Implement programs and conduct training for the team, ensuring all Heartists are knowledgeable and competent in all procedures and offerings Create and publish weekly rosters in a timely manner ensuring payroll cost are in line with the budget Drive the constant innovation of Birdie Bar & Brasserie’s products, service and offerings Work closely with the Head Chef & General Manager to maximise opportunities for the venue Qualifications Your Skills and Experience will include: Prior experience in a supervisory or management role in a hotel or hospitality venue All-round Food & Beverage knowledge including barista & bar skills A passion for leading and teaching Strong verbal and written communication skills The ability and flexibility to multi-task in a dynamic environment A valid NSW RSA Availability to work 38 hours per week on a rotating roster Valid, unrestricted Australian working rights Additional Information What’s In It for You Enjoy discounted Heartist® rates across our global network of 5,600 properties, 10,000 food and beverage venues, and wellness centers. Grow and travel with your career globally across more than 110 countries, 45 hotel brands from luxury and lifestyle to premium and economy. Continuous learning and investment into your capability Work alongside passionate industry professionals Be mentored by experienced Accor Hospitality professionals who want to see you succeed! Our Commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead and develop a hospitality team to deliver exceptional food and beverage service to guests. Manage operational tasks including staff rostering, payroll budgeting, and product innovation in collaboration with the General Manager and Head Chef.