Front of House Operations Manager

The Big Group; Sydney; On-site; AUD 90,000 - 115,000; Full time

Job summary

The Big Group invites an Operations Manager to lead day-to-day Front of House across events and café services at our iconic Sydney Harbour venue. You will own the operation, coach a busy team and drive service standards to deliver exceptional hospitality.

Reporting to the Hospitality Manager, you’ll manage rosters, budgets and client coordination for corporate and social events, ensuring outstanding guest experiences while keeping teams motivated during busy services.

Qualifications

• At least two years’ experience in hospitality management.
• Experience delivering service styles for corporate and social clients.
• Strong leadership, coaching and performance management.
• Excellent communication and relationship-building skills.
• Strong organisational skills, able to manage priorities.
• Experience managing labour budgets and costs.
• Problem-solving with composure under pressure.
• Attention to detail and commitment to service standards.

Responsibilities

• Lead day-to-day Front of House operations across events and café services.
• Build a capable, engaged team through coaching and development.
• Maintain high standards across food, beverage and service.
• Coordinate with clients and stakeholders to deliver on event requirements.
• Manage labour budgets and operational costs.
• Monitor KPIs and drive continuous improvement.
• Foster a positive team culture with clear expectations.

Skills

Hospitality management

Team leadership

Communication skills

Organisation & administration

Budgeting & cost control

Staff recruitment & rostering

Job description

Lead the team. Set the standard. Deliver exceptional hospitality on Sydney Harbour.

Great hospitality starts with great leadership. We’re looking for an Operations Manager who knows how to bring out the best in people, take ownership of a busy operation and deliver exceptional service.

With four recently refurbished event spaces, café operations and an iconic waterfront setting, this is an opportunity to make your mark at one of Sydney’s spectacular gallery venues.

About Us:

At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff, and curating the details, the greatArt of Australian Hospitalityis its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyone a good time. When it comes to our team, Fun is Fundamental! We believe that a dynamic and enjoyable work environment is key to delivering exceptional service. Our team is passionate, energetic, and dedicated to creating memorable experiences for our guests while having a great time doing it!

Our Venue:

Situated on Sydney Harbour's stunning waterfront, ourgalleryvenueprovides event spaces for corporate dinners, conferences, cocktail parties, private occasions, weddings, milestone celebrations and everything in-between. We host events across 4 recently refurbished spaces with iconic views of the Sydney Harbour Bridge and Opera House, ranging from 50-500 pax.

Position Overview:

Reporting to the Hospitality Manager, you will lead the day-to-day Front of House operations across events and café services, ensuring our team delivers consistently exceptional experiences.

This is a hands‑on leadership role with scope to shape team performance, strengthen service standards and drive operational improvements. You’ll be visible on the floor, confident making decisions and skilled at keeping people motivated and focused through busy services.

The roster is predominantly Tuesday–Saturday, with flexibility required to meet event needs.

Main Duties:

• People and performance: Build a capable, engaged team through clear direction, coaching, training and development. Collaborate with our staffing team on recruitment and rostering.
• Service delivery: Take a hands‑on approach to leading events and café operations, maintaining high standards across food, beverage and service.
• Guest experience: Anticipate guest needs, respond confidently to feedback and resolve concerns with professionalism and care.
• Operational coordination: Work closely with internal and external clients, other departments and key stakeholders to turn event requirements into well‑executed service.
• Financial performance: Manage labour budgets and operational costs, balancing efficiency with service quality.
• Continuous improvement: Monitor KPIs, report on performance and identify practical ways to improve how we work.
• Team culture: Create a positive environment where expectations are clear, people feel supported and great work is recognised.

Skills/Experience Required:

• At least two years’ experience in hospitality management, with demonstrated success leading a varied operation.
• Experience delivering different service styles for corporate and social clients.
• Strong leadership skills, including the confidence to coach staff, manage performance and build accountability.
• Excellent communication and relationship-building skills.
• Strong organisational and administrative skills, with the ability to manage competing priorities.
• Experience managing labour budgets, forecasting and controlling operational costs.
• Sound judgement, practical problem‑solving skills and composure under pressure.
• An eye for detail and a commitment to consistent service standards.