Head of Hospitality

1. Lead the department to profitability by achieving or exceeding budgeted contribution for the Trading Company.
2. Awareness and understanding of Trading Company results and an ability to assess, analyze, and communicate Trading Company performance.
3. Strategic contribution to the creation of the Trading Company annual budget process.
4. Oversee the design and creation of menus that provide the venue with a hospitality identity and drive revenue generation.
5. Establish process and procedure, targets, KPIs, and schedules that minimize financial risk to the business.
6. Oversee the management of the EPOS/procurement system.
7. Ensure optimization of the supply chain and the use of raw materials - minimizing waste.
8. Successfully achieve internal and external audit results.
9. Actively manage the process of stocktaking.
10. Manage, analyze, and action outcomes from payroll reports ensuring minimal financial risk to the Trading Company.
11. Ensure that the team delivers operational efficiencies and achieves wage % through overseeing the optimal use of resources on a daily basis (people and physical).
12. Drive a culture of excellence - positively endorse and contribute to the Company philosophy of being the destination of choice for customers.
13. Support a culture of succession planning and actively encourage the development of an F&B talent pool through staff motivation and empowerment, leading training and appraisals.
14. Develop F&B growth through implementing strategies and operational plans for the business based on an understanding of the market and industry trends.
15. Commit to driving an open, honest, and consistent communication culture focused on operational improvement ideas, rationale, and brand identity.
16. Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, establishing personal networks, and benchmarking practices.
17. Ensure that all policies and procedures are carried out and maintained in accordance with defined legislative and company criteria.
18. Lead by example in the importance and responsibilities of maintaining all license objectives.
19. Actively demonstrate knowledge of Personal Liquor Licensing.
20. Own and drive a culture of safety first in all areas of the venue.
21. Ensure compliance with all legislative food safety and H&S policies.
22. Ensure stocktaking is completed accurately and be accountable for all stock results.
23. Demonstrate legislative compliance, adherence, and knowledge to: Liquor License Conditions & Codes of Practice, Stock and Stores Control, Responsible Sale of alcohol, Data Protection, and Health & Safety.

1. Food allergy awareness training.
2. Personal license.
3. Ability to facilitate teams and build relationships through coaching.
4. IT Literate - MS Office/EPOS.
5. 3+ years in a management position.
6. Extensive knowledge and understanding of the relevant legislation on the responsible service of alcohol.
7. Extensive knowledge and understanding of the relevant rules and regulations on the H&S legislation of kitchen and restaurant operations.
8. Stocktaking experience and knowledge.
9. Solid understanding of leadership and management practices.

The closing date for this position is 09/12/2024 at 17:00