DUTY MANAGER SENIOR SUPERVISOR – HOSPITALITY

Based in beautiful Sorrento on Victoria’s Mornington Peninsula
The Sorrento Sailing Couta Boat Club is home to Australia’s largest Couta Boat fleet, and with the exciting redevelopment of our clubhouse, we’re looking for a professional and motivated Duty Manager to join our growing Food & Beverage team.
Reporting to the House Manager, the Duty Manager will play a key role in ensuring the smooth day-to-day operations of the restaurant, bar, and event spaces. This hands-on role is about leading from the front — supporting our team on the floor, maintaining high standards of service, and ensuring an exceptional experience for our members and guests.
We are seeking someone who thrives in a fast-paced environment, has natural leadership qualities, and can bring energy and professionalism to every shift. This position offers strong potential for career progression within the club, making it an excellent opportunity for an ambitious hospitality professional who wants to grow into broader leadership responsibilities. Full training and development will be offered to the right candidate.

QUALIFICATIONS / ATTRIBUTES

• Responsible Service of Alcohol (essential)
• First Aid (Level 2) (preferred)
• At least 3 years’ experience in hospitality, ideally in a supervisory or duty management role
• Strong leadership skills with the ability to motivate and guide a team
• A hands-on approach with excellent organisational and communication skills
• Ability to multitask, remain calm under pressure, and deliver consistently high standards
• Professional presentation and a strong focus on member and guest satisfaction
  If you’re an experienced hospitality professional looking to contribute to one of Victoria’s most iconic clubs and take the next step in your career, we’d love to hear from you.
  To apply or for further information on the role, including a full position description, please email gm@sscbc.com.au
  Job Types: Full-time, Part-time
  Pay: $30.95 – $50.01 per hour
  Expected hours: 24 – 40 per week

Benefits:

• Professional development assistance

Work Location: In perso

• Helplead the front-of-house team during service, ensuring seamless operations across restaurant, bar, and events
• Support and mentor team members, maintaining a positive and professional workplace culture
• Ensure high standards of service, presentation, and hospitality are consistently delivered
• Manage daily floor operations including opening and closing procedures
• Respond promptly and effectively to member or guest feedback and service issues
• Assist with staff training, rostering, and performance development as required
• Uphold health, safety, and compliance standards across all areas of service