Venue Manager

**KURO BAR & DINING is looking for a talented Venue Managerto join our team.**

ABOUT KURO Bar & Dining

Living in the heart of the Sydney CBD, we are a Modern Japanese-Australian inspired venue, with an exciting food offering by our Executive Chef Taka Teramoto, and an extensive wine/cocktails menu.

We have a close-knit talented team and a strong company culture, providing you with a great working environment and the opportunity to accelerate your hospitality career.

Open Tuesday to Saturday, our venue offers lunch two days a week and dinner five days a week in a relaxed and architecturally pleasing atmosphere.

**Position Summary**:
We are on the lookout for a Venue Manager with solid technical expertise and knowledge.

You will assist in all operational aspects and ensure the smooth running and exceptional customer service of the operation.

You should have a strong financial and operational management experience, along with the ability to engage local businesses and the hospitality industry to proactively drive the business through exceptional standards of service and passion.

Duties and Responsibilities:

- Reporting to the senior Management / Board, you will lead, manage and develop staff teams responsible for the venue operations comprising of the Bar & Dining and events
- Involvement in recruitment, training and development, working with senior management
- As the face of the venue, you will build and maintain positive relationships with key stakeholders, customers and service providers.
- Key working relationships with the Executive Chef, Sous Chef, Sommelier and team.
- Ensure a smooth operational workflow of the front and back of house
- Maintain high standards of operations within budgetary requirements
- Report on performance, labour cost, beverage sales, productivity and staffing levels
- Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
- Analyze staff evaluations and feedback to improve the customer’s experience
- Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
- Oversee health code compliance and sanitation standards
- Seek ways to cut waste and decrease operational costs
- Assist & report to the Executive Chef and Board for achieving operational and financial goals

As part of the leadership team, you will be instrumental to the success and future growth of the venue.

Prerequisites:

- You will have held a similar management position with a multi-faceted hospitality venue
- Fluent in Japanese and good level of English
- Proven F&B management skills including bar and restaurant services and catering for events
- Experience in generating or management of PR and marketing
- A high level of commercial and financial acumen
- Proven success driving revenue and profits
- A passion for hospitality, leading from the front and developing relationships across all levels of the business
- The ability to manage, motivate and inspire your team to deliver high service standards
- Good communication skills
- Good knowledge of food and beverage. Must have a well-rounded knowledge of wines, sake, shochu and spirits
- High level of customer service
- Excellent personal sense and presentation
- Should be able to work under pressure

**Education**:

- Current RSA
- Licensee or advanced licensee viewed favourably
- WSET or Court of masters sommelier cert viewed favourably

**Experience**:

- At least 5 years of experience in the hospitality industry and 3 years in a similar role

**Job Types**: Full-time, Permanent

**Salary**: $60,000.00 - $75,000.00 per year

Schedule:

- 8 hour shift
- Evening shift