Hands-On Venue Supervisor — Lead Bistro & Guest Experience

The Fresh Collective; Canberra; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Free onsite parking

Ongoing training and development

Staff discounts across Fresh Collectve

Genuine career growth

Job summary

The Fresh Collective is seeking an experienced, hands-on Venue Supervisor to lead Bistro 18 and the Halfway Kiosk at our Canberra venue. You’ll work closely with the Venue Manager, taking ownership of service and leading the team from the floor to deliver a welcoming experience for members and guests.

You will supervise front-of-house, run pre-service briefings, and ensure high standards of presentation, service, and guest care.

Qualifications

• Natural hospitality leader who leads from the floor.
• Calm, practical leadership style with clear communication.
• Strong guest service mindset and problem-solving skills.
• Ability to manage busy service periods and maintain high standards.

Responsibilities

• Lead Bistro service with a hands-on presence on the floor.
• Coach and support front-of-house team during service.
• Run pre-service briefings and allocate sections, duties and breaks.
• Ensure Bistro 18 is prepared from opening to close.
• Oversee day-to-day operation and presentation of the Halfway Kiosk.
• Manage bookings and large groups; communicate with kitchen.
• Monitor service flow and guest feedback; address issues promptly.
• Build relationships with Club members and guests; upsell thoughtfully.

Skills

Hands-on leadership

Strong communication

Team motivation

Customer service

RSA certificate

Education

Formal hospitality training

Job description

The Fresh Collective is seeking an experienced, hands-on Venue Supervisor to lead Bistro 18 and the Halfway Kiosk at our Canberra venue. You’ll work closely with the Venue Manager, taking ownership of service and leading the team from the floor to deliver a welcoming experience for members and guests.

You will supervise front-of-house, run pre-service briefings, and ensure high standards of presentation, service, and guest care.