Full-time Venue Manager

Business Nest; Ballarat; On-site; AUD 71,000 - 87,000; Full time

Job summary

Macora Pty Ltd in Daylesford, Victoria, is seeking an experienced Venue Manager to oversee two established hospitality venues: a daytime café/deli and a contemporary pan‑Asian restaurant and bar, delivering exceptional service and presentation.

You will lead daily operations, manage staffing and rostering across both venues, look after stock and costs, coordinate functions and events, and ensure food safety, licensing compliance and guest satisfaction.

Qualifications

• Minimum 1 year of highly relevant work experience.
• A relevant qualification in hospitality, business or a related field is highly regarded.

Responsibilities

• Manage day-to-day operations of both venues, coordinating service, opening/closing procedures, staffing requirements and operational activities.
• Lead, supervise and develop hospitality staff, including recruitment, training, rostering and duties across both venues.
• Maintain high standards of customer service and presentation, address enquiries and feedback, ensuring service, food and beverage presentation meet standards.
• Manage stock, suppliers and costs, monitor inventory, coordinate purchasing and deliveries, oversee retail products.
• Coordinate functions, events and promotions with kitchen, bar and service teams for private events and brunches.
• Ensure compliance with food safety, liquor licensing and WHS requirements and identify improvement opportunities.

Skills

Venue management

Staff leadership

Customer service

Operations management

Rostering

Cost control

Food safety compliance

Education

Hospitality qualification

Business qualification

Job description

Macora Pty Ltd

Job Address: Daylesford, Victoria 3460

Position Title: Full-time Venue Manager

Salary: AUD $79,423 + superannuation

About the Role

We are seeking an experienced Venue Manager to oversee the day-to-day operations of two established hospitality venues in Daylesford. The venues offer distinct hospitality experiences, with one providing a daytime café, deli and dining environment focused on seasonal produce, while the other operates as a contemporary pan-Asian restaurant and bar offering dining, cocktails, brunch, banquets, private functions and events. The successful candidate will play a key role in ensuring both venues operate efficiently while maintaining high standards of service, hospitality and presentation.

Key Responsibilities

• Manage the day-to-day operations of both venues, coordinating service, opening and closing procedures, staffing requirements and operational activities to ensure efficient and consistent venue performance.
• Lead, supervise and develop hospitality staff, including assisting with recruitment, staff training, performance management, rostering and allocation of duties across both venues according to operational requirements.
• Maintain high standards of customer service and venue presentation, addressing customer enquiries and feedback and ensuring that service, food and beverage presentation and the overall guest experience meet the business's standards.
• Manage stock, suppliers and operational costs, including monitoring food, beverage and retail inventory, coordinating purchasing and deliveries, liaising with suppliers, and overseeing the presentation and availability of retail products, including homewares and house-made preserves, while supporting effective cost control and financial management.
• Coordinate functions, events and promotional activities, working with the kitchen, bar and service teams to ensure the successful delivery of private functions, special events, brunch services, banquets and other venue activities.
• Ensure compliance and operational standards, including food safety, liquor licensing, workplace health and safety and other relevant hospitality requirements, while identifying opportunities to improve processes, revenue, service delivery and the overall performance of both venues.

Requirements

Demonstrated experience in a Venue Manager, Restaurant Manager or similar hospitality management position.

Experience managing hospitality teams and coordinating day-to-day venue operations.

Strong understanding of food and beverage operations, customer service and hospitality standards.

Experience with rostering, stock control, supplier management and cost control.

Excellent communication, leadership and organisational skills.

Qualifications

• Minimum 1-year highly relevant work experience
• A relevant qualification in hospitality, business or a related field will be highly regarded