Steakhouse Venue Manager

at  Bankstown Sports Club

Bankstown Sports Club are excited to announce the pending opening of our Brand-new Steakhouse!!
About the Role
We are looking for an experienced and motivated Venue Manager to join our team and bring the visions of the Steakhouse to life, and oversee our famous Bistro!
As the Venue Manager of Steakhouse at Bankstown Sports, you will be responsible for the running the venue’s day-to-day operation, including food & beverage management, events organisation and catering support.
The role will oversee and coordinate the efficient and effective operation of The Steakhouse and Greenfield Station Bistro.
This leadership position will involve improving and maintaining a high level of customer service in both venues and encouraging your team to exhibit the same behaviour by becoming a role model for your team.
About Bankstown Sports Club
Bankstown Sports Club is a leading and innovative registered club and a proud supporter of the local sporting, general and wider community. As one of Sydney’s top five registered clubs, it boasts a membership of 150,000, employing over 540 staff. Members and guests are drawn to our club, enjoying state-of-the-art amenities with a variety of beverage, dining and entertainment offerings all delivered with exceptional service.
Bankstown Sports is a one-stop destination for all. Our venues include the Lady Banks Rooftop Bar and the Basement Brewhouse, along with diverse food offerings across Italian, Asian, and middle eastern cuisines, just to name a few. The Group operates six clubs as well as a state of the art 600 seat theatre, a large Grand Ballroom and an extensive range of facilities to host events of all kinds along with a commercial office tower.

Responsibilities included

• Manage the restaurants operations for the achievement of policy objectives, optimum performance, and patron satisfaction.
• An expert level of knowledge regarding various cuts of meats. This role requires staying informed about the best products available and making educated choices that align with the restaurant’s quality and sustainability standards. The manager should also be adept in selecting top-quality produce to complement the meat offerings.
• The Venue Manager will be responsible for curating and overseeing the implementation of a dynamic beverage program that complements the steakhouse’s menu and the bistro This includes the selection of wines and the creation of cocktail pairings that enhance the dining experience. The manager should have the ability to collaborate with sommeliers and mixologists to ensure that the beverage offerings are aligned with the seasonal variations of the menu and uphold the restaurant’s high standards of quality
• Sound understanding of cost of goods sold (COGS), labour costs, and budget management to ensure the profitability of the steakhouse. This includes effective control of inventory, optimizing staff productivity, and strategic financial planning to meet the restaurant’s financial goals. The manager should be capable of analysing financial data to make informed decisions that align with the business objectives of the venue
• Planning and implementation of improved work procedures for food, beverage, events, and other areas of control with key stakeholders as required.
• Recognition of any service gaps raised and implementing any associated change.
• Analyse business opportunities and plan & develop initiatives to drive business success and service standards.
• Be available to provide guidance, advice, and support to all team members with a strong focus on the management team.
• Create an environment that promotes teamwork, recognition, mutual respect, and employee satisfaction.
• Duty allocation and delegation of tasks where appropriate.
• Regularly engage and communicate with team members to build rapport and to build a cohesive, respectful culture within your team.
• Collaborate with the appropriate stakeholders in providing input into the analysis of food and beverage data.
• Collaborate with senior management on any significant issues, and prepare reports and recommendations, as appropriate.
• Ensure the security of the Venues cash and physical assets.
• Be responsible for providing leadership and supervision to all team members, as well as leading performance appraisal discussions as required.
• Demonstrate a positive, ‘can-do’ attitude and encourage this behaviour within your team.
• Creating and managing the Venue Budget
• Ensuring the Steak House and Bistro is compliant with all laws, regulations, and standards of the Club and Hospitality industry.
• Tasked with collaborating closely with the events and central reservations team to achieve visitation goals, strategically secure and convert event bookings, and optimize the use of private dining areas

Essential Criteria

• A minimum of 2-4 years’ experience in a similar hands-on managerial role.
• Wine and cocktail pairing to the menu.
• Excellent knowledge of different cuts of meats and produce.
• Sound understanding of COGS, labour costs, budgets.
• Experience with staff recruitment, training, and ongoing development.
• Cultivate relationships with guests, club members, local businesses, and industry partners to enhance brand loyalty and drive sales.
• Knowledge and understanding of the roles reporting to you.
• Knowledge of The Club’s policy and procedures.
• Knowledge of the Club’s services, activities, and promotions.
• WHS principles and application of safe workplace practices.
• RSA & RCG Competency Card
• Working with Children Check
• Senior First Aid
• Chief Fire Warden
• Hospitality Management qualifications

The Benefits

• Be a part of a culture that celebrates your success, where we help others to succeed and are driven to find a way to make our challenges work for us
• Join a supportive and modern team built on teamwork, empowerment of others and transparency
• Free, secure parking
• Daily Meal Allowance to be used in venue on food, tea and coffee
• Additional Wellbeing Leave each year on top of all other accruals
• Ongoing in-person, on-the-job, and online opportunities to stretch yourself and continue your growth
• Rewards & Recognition – We acknowledge the hard work of our people and like to reward accordingly

To apply for this exciting new opportunity, please submit a Cover letter and resume detailing why you would be suitable for the role

• Manage the restaurants operations for the achievement of policy objectives, optimum performance, and patron satisfaction.
• An expert level of knowledge regarding various cuts of meats. This role requires staying informed about the best products available and making educated choices that align with the restaurant’s quality and sustainability standards. The manager should also be adept in selecting top-quality produce to complement the meat offerings.
• The Venue Manager will be responsible for curating and overseeing the implementation of a dynamic beverage program that complements the steakhouse’s menu and the bistro This includes the selection of wines and the creation of cocktail pairings that enhance the dining experience. The manager should have the ability to collaborate with sommeliers and mixologists to ensure that the beverage offerings are aligned with the seasonal variations of the menu and uphold the restaurant’s high standards of quality
• Sound understanding of cost of goods sold (COGS), labour costs, and budget management to ensure the profitability of the steakhouse. This includes effective control of inventory, optimizing staff productivity, and strategic financial planning to meet the restaurant’s financial goals. The manager should be capable of analysing financial data to make informed decisions that align with the business objectives of the venue
• Planning and implementation of improved work procedures for food, beverage, events, and other areas of control with key stakeholders as required.
• Recognition of any service gaps raised and implementing any associated change.
• Analyse business opportunities and plan & develop initiatives to drive business success and service standards.
• Be available to provide guidance, advice, and support to all team members with a strong focus on the management team.
• Create an environment that promotes teamwork, recognition, mutual respect, and employee satisfaction.
• Duty allocation and delegation of tasks where appropriate.
• Regularly engage and communicate with team members to build rapport and to build a cohesive, respectful culture within your team.
• Collaborate with the appropriate stakeholders in providing input into the analysis of food and beverage data.
• Collaborate with senior management on any significant issues, and prepare reports and recommendations, as appropriate.
• Ensure the security of the Venues cash and physical assets.
• Be responsible for providing leadership and supervision to all team members, as well as leading performance appraisal discussions as required.
• Demonstrate a positive, ‘can-do’ attitude and encourage this behaviour within your team.
• Creating and managing the Venue Budget
• Ensuring the Steak House and Bistro is compliant with all laws, regulations, and standards of the Club and Hospitality industry.
• Tasked with collaborating closely with the events and central reservations team to achieve visitation goals, strategically secure and convert event bookings, and optimize the use of private dining area