Venue Manager

1 week ago

Sydney, New South Wales, Australia Marriott International, Inc Full time

Job Number

Job Category Food and Beverage & Culinary

Location W Sydney, 31 Wheat Road, Sydney, NEW SOUTH WALES, Australia

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

Natural Talent
Explore an exciting new career path at W Hotels where your natural talent is celebrated.

W Hotel's work culture is uniquely designed to spark your imagination and curiosity while bringing the W experience to life for guests.


W Sydney, opening in Darling Harbour in October 2023, is now casting for a Venue Manager to lead the operations of the WET Deck and the Rooftop Bar.

Reporting to the senior Beverage and Food leadership, this is an integral role that presents an amazing opportunity to contribute to the pre-opening efforts of the world's largest W Hotel.


The Venue Manager's primary responsibility includes managing the WET & Rooftop Bar team and a high volume and fast paced bar operation.

The Venue Manager is expected to constantly strive to maximize talent and guest satisfaction, as well as revenues and profitability.

Additionally, the Venue Manager is responsible for menu planning, maintaining standards, and effectively managing liquid inventories. It is important for the manager to prioritize guest and talent satisfaction while still adhering to the operating budget. The Venue Manager also determines the necessary training for talent to achieve goals and implements action plans accordingly.


If you are passionate about curating bold and authentic experiences for our guests, creating memories for a lifetime, activating B&F programming and leading a team of fun-loving individuals who go above and beyond to deliver exceptional experiences to our guests then this exciting role is for you.


JOB SUMMARY


Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the venue.

Supervises daily operations and assists with menu planning, maintains sanitation standards, and assists the team on the floor during all service periods.

Strives to continually improve guest and talent satisfaction. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; minimum 2 years' experience in a similar role in standalone bars or in luxury hotels/resorts
OR

  • 2year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; minimum 2 years' experience in a similar role in standalone bars or in luxury hotels/resorts

CORE WORK ACTIVITIES

Managing Bar Operations

  • Work closely with the B&F leadership team to curate beverage and food programs and the beverage lists for the venue based on the concepts and keep up to date as per market trends
  • Actively participate in the development and the execution of the programming calendar for the venue.
  • Implements agreed upon beverage policy and procedures in synergy with the other venues within the property.
  • Manages in compliance with all local, state, and Federal labor, beverage, and liquor laws.
  • Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs control, beverage potentials, sales mix analysis for beverage and food, issue & returns, beverage & food safety standards, inventories, financial spot checks.
  • Monitors adherence to all liquor control policies and procedures.
  • Attends pre
- and post-convention meetings as needed to understand group needs.

  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
  • Manages to achieve or exceed budgeted goals.
  • Ensures compliance with all Bar/Lounge policies, standards, and procedures.
  • Maintains beverage & food handling and sanitation standards.
  • Developing menus and promotions together with the Beverage Manager.
  • Actively proposes initiatives to drive revenue; comes up with ideas and plans.

Taking an Entrepreneurial Approach to Driving the Business

  • Understands financial opportunities by surveying venue demand.
  • Partners with key individuals in the local community to assess opportunities.
  • Identifies and analyses competitors.
  • Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing, and evaluating usage reports, and taking corrective action.
  • Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

Leading Bar Team

  • Recruiting and developing a team of passionate individuals who are energetic, spontaneous and thrive to create experiences with an intention.
  • Trains a deep knowledge of the menu, the products used (Beverage & Food), motivating t

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