Venue Manager

2 weeks ago

Hobart, Tasmania, Australia Grupo Mantra Full time

Peppers Silo Hotel is an inspiring $30 million redevelopment of the Kings Wharf grain silos in Launceston, Tasmania. The nine-storey hotel consists of 108 rooms, including 52 in the barrels of the former silos, and overlooks the nearby tourist drawcards of Seaport, Royal Park, the Tamar River Basin and Cataract Gorge.

Level 1 houses Grain of the Silos , an 80-seat restaurant along with a café, cocktail bar, lounge and a number of meeting rooms. Recently awarded one of the best regional cities in Australia, designated a UNESCO Creative City of Gastronomy, Launceston has a lot to offer.

We have an opportunity for an energetic and passionate experienced Venue Manager to join our award winning Grain of the Silos restaurants team

At Grain of the Silos , we work collaboratively with our local food community to showcase the best ingredients from across the state. We support the farmers, growers, and makers of the region and delight in sharing big flavours and experiences that delight our guests senses and ignites the curiosity for our little corner of the world.

Reporting to our Food and Beverage Manager, in this role you will:

Be responsible for managing our restaurant Grain of the Silos with a primary commitment to evenings making our dinner service shine Work with local producers as this is fundamental to the food philosophy at Grain of the Silos. You will be responsible for the efficient operation of our restaurant where you will use your people skills to motivate and manage your team, work collaboratively with other departments, and deliver an outstanding dining experience to our guests. Your wine knowledge will not only impress our guests, but will inspire your team to deliver consistent storytelling of our wine selection and Tasmanian vineyards. You have a passion for people, their development, training, and delivery of efficient, guests focused service.

To be successful you will.

Hold a current TAS RSA, be a strong team player and have a min of 2 years' experience in an upscale a la carte operation, demonstrating exceptional service skills and knowledge. Strong organisational & communication skills with a clear focus on quality and service standards. Strong leadership, training and staff management skills. Outstanding food and wine knowledge. Financial acumen across budgeting, revenue and costing. High standard of grooming and presentation. Ability to work under pressure and juggle multiple tasks.

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