Venue Manager
Bulimba, Brisbane | Full-time
Salary: $90,000 - $100,000 + superannuation + $20k bonus structure tied to various KPI metrics

About Mexicali

Mexicali Bar y Taqueria brings together Mexican food, quality drinks and warm hospitality in a relaxed rooftop setting. With more than a decade on the Gold Coast and a second venue in Bulimba, we’re an established restaurant and bar business that keeps looking for ways to improve and give our guests the best experience possible.

Our people are central to that. We value teamwork, take pride in what we do and aim to provide a supportive, enjoyable workplace where people can develop their skills and contribute ideas.

The opportunity

We’re looking for a Venue Manager to lead our Bulimba venue, build a capable and confident team, and help our front-of-house, bar and kitchen teams deliver a consistently excellent guest experience.

Reporting to the Managing Director, you’ll lead the front-of-house and bar teams and work in close partnership with the Head Chef and Sous Chef to support the smooth running of the whole venue. Alongside front-of-house leadership, you’ll provide practical management support with operational matters and preparation for busy services, key events and private functions.

You’ll help the floor, bar and kitchen work together effectively, with clear communication, consistent standards and prompt follow-through when issues arise.

You’ll be actively involved on the floor during key services, with allocated time in your roster for planning, rostering, training, reporting and other management responsibilities.

Evenings and weekends are our busiest periods, so availability to work evenings and both Saturdays and Sundays is essential.

What you’ll be responsible for

- Leading service: Coordinate the floor and bar, support the team during busy periods and work closely with the bar and kitchen on service pace and communication to deliver warm, attentive and efficient hospitality.

- Venue operations and support: Assist with operational planning and preparation for bookings, functions and key events. Coordinate meetings with the front-of-house, bar and kitchen teams, help resolve equipment, supplier and workflow issues across the venue, and follow through promptly on agreed actions.

- Events, promotions and partnerships: Work with business leadership, team members, brand partners and suppliers to coordinate functions, events and marketing initiatives that support venue sales and the guest experience.

- Building the team: Lead recruitment, onboarding,



coaching and performance management for the front-of-house and bar teams within agreed authority. Work closely with the Head Chef on kitchen rostering, onboarding and other operational matters.

- Rostering and labour management: Prepare front-of-house and bar rosters and coordinate with the Head Chef on kitchen staffing requirements. Review staffing and timesheets, align resources with expected demand and work together to meet agreed sales and labour budgets.

- Training and consistency: Deliver practical service training, develop food and beverage knowledge, and follow up on agreed procedures. Work with the Front of House team, Head Chef and Sous Chef to strengthen menu knowledge and communication between the kitchen, bar and floor teams.

- Guest experience: Build relationships with new and returning guests, respond professionally to feedback and resolve concerns promptly, involving the Head Chef where feedback relates to food or kitchen service.

- Operational standards: Oversee opening and closing procedures, venue presentation and cash handling. Delegate tasks appropriately. Work with the team, including Front of House / Bar Supervisors, Head Chef and Sous Chef to support cleanliness, food safety and safe work practices throughout the venue, and coordinate maintenance and repairs where required.

- Commercial performance: Monitor sales, labour, variable business expenses and agreed operating measures. Delegate appropriate tasks. Boost efficiencies across the business. Work with the Front of House and Bar Supervisors, Head Chef and Sous Chef to review and cost menu items, coordinate purchasing, maintain stock controls and reduce wastage. Identify improvements that support quality and profitability, and report clearly to the Managing Director.

What you’ll bring

- At least three years of restaurant and bar experience, including a minimum of 12 months in a senior management or team leadership role.

- Demonstrated experience leading service, preparing rosters, coaching staff, costing products and managing sales, labour costs and variable business expenses against agreed targets.

- A practical understanding of how front of house, bar and kitchen operations work together,



and the ability to build constructive working relationships with our team.

- Strong food, beverage and service knowledge, with the ability to share and teach that knowledge effectively with our team.

- An organised, reliable approach, sound judgment and close attention to detail.

- The confidence to set expectations, have constructive performance conversations and follow through.

- A calm, professional manner when dealing with busy services, guest concerns and competing priorities.

- Clear spoken and written English for guest communication, team training and operational reporting.

- Confidence using computers, ipads, reservation, POS, rostering and reporting systems, spreadsheets, business software and AI tools, along with solid planning, drafting and reporting skills.

- Australian work rights that allow you to undertake this full-time role.

- A current, valid driver’s licence.

- An RSA qualification recognised in Queensland.

Additional experience we’d value

- Functions and event management.

- Strong tequila, agave spirits or wine knowledge, with relevant beverage qualifications.

- Experience developing and improving structured training programs or materials.

- Familiarity with Lightspeed, OpenTable, Deputy, Outlook, Canva or similar tools.

- A current Responsible Management of Licensed Venues (RMLV) certificate (not essential).

What we offer

- A leadership role with involvement across restaurant, bar and kitchen operations in an established business with venues on the Gold Coast and in Brisbane.

- The opportunity to work closely with the venue teams and business leadership, contribute ideas and improve how the venue operates and connects with the local community.

- A collaborative workplace that values practical leadership, accountability and great hospitality.

- An annual performance bonus opportunity of up to $20,000, subject to exceeding agreed financial targets and meeting defined compliance standards and service requirements.

- Opportunities to take on broader responsibilities across the business as your capabilities grow and the business develops.

How to apply

Send your CV and a brief note outlining your relevant management experience and why you’re interested in leading Mexicali Bulimba.

Please include the type and size of teams you’ve led, your experience working with kitchen leadership, an example of an improvement you’ve made to service or team performance, and your earliest available start date.

Apply through SEEK or email your application to ****@mexicali.com.au.

📌 Venue Manager - Mexicali Bulimba
🏢 Salina Cruz
📍 Bulimba