This is a full-time salaried position working five days per week. You'll take responsibility for the venue's day-to-day operation while remaining an active member of the team. Although you'll manage people, systems, costs and planning, this is first and foremost an operational hospitality role.

Our team generally consists of five to six people. Weekdays can be very quiet, with only two people working, while busy Saturdays may require six or seven. You must be comfortable adapting to different trading conditions and working wherever you are most needed.

The owner's goal is to step away from the venue's daily operation and focus on developing the business. You'll have support and guidance, but you'll eventually become the person who takes ownership of what happens each day.

Key responsibilities

- Working alongside the team during day-to-day service
- Making drinks, serving customers and supporting the floor when needed
- Leading busy services and moving team members to where they are most effective
- Managing rosters and making commercially sensible staffing decisions
- Monitoring labour costs, cost of goods and revenue
- Managing ordering, stock levels and supplier relationships
- Planning ahead for events, functions and busy periods
- Maintaining excellent standards of service, cleanliness and presentation




- Overseeing food preparation and stock levels
- Identifying and resolving maintenance and equipment problems

About you

- Previous venue-management or hospitality-leadership experience is essential
- Leads from the front and never considers themselves above operational tasks
- Enjoys being on the floor and working as part of the team
- Can step behind the bar, serve customers or assist with cleaning and restocking
- Can also step back, assess the whole venue and direct the team effectively
- Plans several days ahead instead of constantly reacting at the last minute
- Remains calm, positive and in control during busy services
- Is kind and considerate while maintaining explicit standards and boundaries
- Makes decisions based on what is best for the business
- Understands how staffing, stock, costs and service affect profitability

$80,000 annual salary

Bonuses based on agreed KPIs, including labour percentage, cost of goods and revenue

Direct support and mentoring from the business owner

The opportunity to learn the financial and commercial sides of hospitality

Genuine responsibility and influence over how the venue operates

A friendly, close-knit team of good people

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📌 Hospitality Venue Manager (Sunshine Coast Regional)
🏢 Boston Shaker Bar
📍 Sunshine Coast Regional