The Role

This is for a full-time role with an annual salary set at $75,000, depending on experience plus superannuation.

Duties will include:

• Supervise daily front-of-house operations, including table service, guest seating, order management, and food and beverage delivery
• Coordinate waiter duties, service station allocations, staff breaks, and workflow priorities during peak dining periods
• Monitor food and beverage service standards, including order accuracy, presentation, serving sequence, and customer satisfaction
• Oversee table reservations, seating arrangements, customer turnover, and service capacity to optimise dining efficiency
• Operate and supervise POS systems, including order processing, payment transactions, bill adjustments, and cash reconciliation
• Liaise with kitchen personnel to coordinate meal preparation, dietary requirements, special requests, and timely food delivery
• Train and guide junior waitstaff in service procedures, product knowledge, customer engagement, and operational standards
• Resolve customer complaints, service delays, billing discrepancies, and special requests through professional service recovery
• Monitor dining area presentation, table settings, equipment readiness, cleanliness, and compliance with restaurant standards
• Assist with beverage stock monitoring, service supplies, inventory checks, and replenishment requirements
• Implement service improvements to enhance customer experience, staff productivity, order accuracy, and dining operations
• Ensure compliance with food safety, allergen management, responsible service of alcohol where applicable, hygiene, and WHS requirements

Requirements

• At least a Certificate III in Hospitality, or an equivalent relevant qualification
• At least 12 months' experience supervising restaurant waitstaff, including service coordination, staff rostering support, station allocation, practical training and performance monitoring
• At least 12 months' experience managing advanced POS operations, including table mapping, order modifications, split billing, cash handling, till reconciliation and end-of-shift financial controls
• At least 12 months' experience coordinating restaurant reservations, seating arrangements, table turnover, service sequencing and kitchen communication in high-volume dining environments
• At least 12 months' experience delivering professional food and beverage service, including menu presentation, order taking, beverage preparation and pouring, table setting and service recovery
• At least 12 months' experience conducting front-of-house stocktakes, beverage inventory control, service equipment management, stock rotation and replenishment coordination
• At least 12 months' experience training junior waitstaff, monitoring service accuracy, resolving customer complaints and maintaining consistent hospitality service standards
• At least 12 months' experience applying food safety procedures, allergen communication, hygiene standards, WHS requirements and relevant beverage service regulations
• Strong technical knowledge of restaurant service protocols, dining room coordination, service station management, payment procedures and customer service standards
• Ability to work in a fast-paced team environment, including evenings, weekends and public holidays
• Ability and willingness to commit to full-time employment for at least 12 months