An exciting opportunity has arisen for a passionate and dedicated Hospitality professional to join the Warrior Restaurant team as a Full Time ‘Bar Supervisor’!
Australia Zoo is an equal opportunity employer, where we recognise the diversity of our workforce and community – be it on the basis of gender, age, race, sexual orientation, or religious belief. We provide specific workplace programs to support diversity and equal employment opportunities for women, people with disabilities and all cultural backgrounds.
The Crocodile Hunter Lodge and the Warrior Restaurant have been designed to reconnect guests with nature, and is home to beautiful native wildlife, with black cockatoos and kangaroos visiting most days. The Warrior restaurant overlooks a beautiful home for our resident emus, kangaroos and koalas.
The Bar Supervisor is employed to oversee and work within the Bar. They are responsible for serving alcoholic and nonalcoholic beverages to bar and restaurant patrons. They may serve beer, wine, classic drinks and create new recipes for cocktails for both special events and specials. The Bar Supervisor is also responsible for ensuring the bar runs smoothly, duties surrounding this include; scheduling shifts, balancing registers, leading and training a team, and overseeing costs associated with the bar.

• Overseeing operational requirements for opening and closing the Bar areas.
• Managing staff and coordinating teams whilst remaining mindful of Customer Service and Budget KPIs.
• Inducting and mentoring new staff members within the Bar in conjunction with the Restaurant Manager and Human Resources team.
• Selects and purchases liquor and bar supplied in conjunction with the Restaurant Manager.
• Selects and purchases bar equipment, including glasses, garnishes, drink mixed and ice in conjunction with the Restaurant Manager.
• Oversee and conduct staff within the Bar area, and at times provide support to the Restaurant Manager and Assistant Restaurant Manager with Service.
• Managing bookings and assigning new tasks to bar staff.
• Responsible for managing the business aspects of the bar and providing recommendations to the Restaurant Manager, including maintaining liquor licences, negotiating supplier contracts, managing budgets and setting goals.
• Create meaningful connections with local and Australian suppliers, to promote a locally sourced supplier catalogue within Warrior.
• Continually develop staff members individualised training, tailored to the Warrior Restaurant inclusive of Wine knowledge training, cocktail training and food pairings relative to the restaurant menu.
• Facilitate one-on-one cocktail and spirit training for staff to ensure all guests receive the same level of service, regardless of who is working.
• Creating and Developing unique and show-casing cocktail recipes to serve to patrons visiting Warrior.
• Incorporate artistic flare into the cocktail recipes incorporating ingredients from local suppliers to create a visually appealing experience for patrons.
• Creating effective schedules and quickly resolving conflicts to ensure that the bar is well staffed during peak service hours.
• Drive and promote sales, including upselling, running special promotions and by promoting a fun and safe environment.
• Liaise frequently with the Restaurant Manager and Executive Chef to promote specials within the Restaurant.
• Work to diffuse possible tense situations between patrons and staff members to promote a safe, fun atmosphere for guests.
• Responsible for managing inventory and resources in the lead up to booked events and special event days.
• Ensure all quality control and safety measures are adhered to within operations of the Bar.
• Ensure all bar operations are being completed in the most ethical and legal manner, under the guidelines of the Responsible Service of Alcohol.
• Create schedules and set business objectives to increase profits and maximise customer satisfaction.
• Resolving customers’ questions and grievances in a professional manner.
• Ensuring industry specific guidelines are adhered to and any recommendations are made with adequate notice to the appropriate stakeholders.
• Recording all income and expenses and ensuring that cash registers are balanced.
• Profit Management alongside the Restaurant Manager.
• Stock Management alongside the Restaurant Manager/Executive Chef.