Venue Manager: Lead a Warm, High-Impact Italian Venue

Corbett and Claude; Brisbane; On-site; AUD 65,000 - 90,000; Full time

Job summary

Dimmi is a new Italian restaurant in Ascot, Brisbane, seeking a Venue Manager to lead daily operations, guest experience and team culture. You will oversee service, reservations, and coordination with the kitchen to maintain high standards and a welcoming atmosphere.

You will recruit and develop a team, manage rosters and costs, and ensure safety and food standards. Flexibility for nights and weekends is expected; wine and drinks knowledge is valued.

Qualifications

• Experience managing a busy restaurant.
• Warmth, confidence and a natural ability to connect with people.
• Calm, practical leadership during busy services.
• Experience recruiting, coaching and developing teams.
• Strong organisation and a sound understanding of rosters, costs and venue performance.
• Flexibility to work nights and weekends.
• Wine and drinks knowledge is valued.

Responsibilities

• Lead the floor and guest experience, be a visible, hands-on presence during service.
• Read the room, manage reservations and seating to balance flow and atmosphere.
• Coordinate service with kitchen and pass, stepping into a section when needed.
• Build relationships with locals and returning guests; remember details that matter.
• Recruit, train and develop a team; set clear expectations and accountability.
• Manage rosters, staffing against forecasts and controllable costs.
• Take ownership of sales, labour, stock, ordering and venue performance.
• Maintain opening/closing procedures, cash handling, training systems and safety standards.

Skills

People skills

Leadership

Staff development

Roster management

Job description

Dimmi is a new Italian restaurant in Ascot, Brisbane, seeking a Venue Manager to lead daily operations, guest experience and team culture. You will oversee service, reservations, and coordination with the kitchen to maintain high standards and a welcoming atmosphere.

You will recruit and develop a team, manage rosters and costs, and ensure safety and food standards. Flexibility for nights and weekends is expected; wine and drinks knowledge is valued.