In-Demand Head chef events Jobs in Parramatta, Nsw

Restaurant Manager
Rabih Beirut —Punchbowl NSW
- $85,000 - $95,000 a year
- Weekend availability
- Management
- Sales
- POS
- Free food
Quick Apply
6h
Marketing Coordinator
Three Blue Ducks —Rosebery NSW
- $70,000 a year
- Marketing
7d
Kitchen Hand
LDK Healthcare —North Turramurra NSW
- Referral program
13d
Chefs | Barangaroo House
Australian Venue Co. —Sydney NSW
- Full-time
- Organisational skills
- Leadership
- Kitchen
- Employee discount
Quick Apply
Chef
LDK Healthcare —North Turramurra NSW
- Food service experience
- Kitchen experience
- Referral program
14d
Chefs - Commis, Demi & CDP
WENTWORTHVILLE LEAGUES CLUB LTD —Wentworthville NSW
- Overtime
- Leadership
- Restaurant experience
- Communication skills
3d
Chef / Cook – Terrey Hills ( Casual)
Swing Factory —Terrey Hills NSW
- $24 - $36 an hour
- Weekend availability
- Communication skills
- Kitchen experience
Quick Apply
9d
Cdp and sous chef
Trippas White Group —Mosman NSW
- $30 - $45 an hour
- Part-time
- In-person
- Leadership
- Kitchen experience
- Employee discount
- Free food
Quick Apply
3d
Chef / Cook / Commis Chef
AccorHotel —Mascot NSW
- Part-time
- Kitchen
- Kitchen experience
- Employee assistance program
Quick Apply
7d
Demi Chef - Full Time
NOVOTEL —Sydney NSW
- Weekend availability
- Culinary experience
- Cooking
- No degree
Quick Apply

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Restaurant Manager

Rabih Beirut
Punchbowl NSW

Quick Apply

Job Details

Permanent | Full-time
$85,000 - $95,000 a year
6 hours ago

Benefits

Free food
Free drinks

Qualifications

Management
Accounts payable
Sales
Arabic
Menu planning
POS
Recruiting
Security
Food safety
Restaurant experience

Full Job Description

About us

Rabih Beirut is a boutique Lebanese restaurant opening in Punchbowl. We are building a venue centred on authentic Lebanese cooking, charcoal grill and mezze, delivered with genuine hospitality and a strong sense of place. This is a hands-on, full service dining room, not a quick service outlet, and we are looking for a manager who wants to shape a venue from day one rather than inherit someone else's systems.

The role

You will hold end to end responsibility for the daily operation of the restaurant, working alongside the Head Chef and reporting to the Managing Director. You will own the floor, the team, the numbers and the guest experience.

Key responsibilities

Plan and develop menus and pricing in conjunction with the Head Chef, including seasonal changes and specials
Manage purchasing, supplier relationships and cost of goods within agreed budgets
Maintain records of stock levels, wastage, cash handling and daily financial transactions
Manage rosters and labour cost to budget, forecasting against trade patterns
Recruit, train, supervise and develop front of house and support staff
Plan and coordinate functions, group bookings and private events
Ensure the venue complies with food safety, WHS and local council requirements, and that the dining room and facilities are clean, presentable and fully functional
Handle guest enquiries, reservations and complaints, and confer with guests to ensure satisfaction with food and service
Report on weekly and monthly trading performance, including sales, COGS, labour and average transaction value
Oversee opening and closing procedures, security of premises and banking

Experience and skills required

Essential

Minimum three years experience managing a full service restaurant, or a formal qualification in hospitality management with at least one year of recent management experience
Demonstrated accountability for a venue P&L, including cost of goods, labour cost and wastage control
Proven experience recruiting, rostering and leading a front of house team of 10 or more
Working knowledge of food safety standards, WHS obligations and Australian workplace requirements
Confident with POS and reservation systems, and comfortable working with sales and labour reporting
Strong written and spoken English
Availability to work a rotating roster including nights, weekends and public holidays

Highly regarded

Experience in Lebanese, Middle Eastern or Mediterranean dining
Experience opening a new venue or managing through a fitout to trade transition
Conversational Arabic
Food Safety Supervisor certificate

Why join us

Ground floor role in a new venue with genuine input into how it is built and run
Direct access to ownership and fast decision making
Salary reviewed annually with performance based incentives available

To apply, submit your CV and a short cover note outlining the venues you have managed, team size and your experience managing venue costs.

Pay: $85,000.00 – $95,000.00 per year

Benefits:

Free drinks
Free food

Experience:

Restaurant: 3 years (Required)

Work Location: In person

Quick Apply

Refine Your Search

head chef events jobs in parramatta, nsw

Restaurant Manager

Marketing Coordinator

Kitchen Hand

Chefs | Barangaroo House

Chef

Chefs - Commis, Demi & CDP

Chef / Cook – Terrey Hills ( Casual)

Cdp and sous chef

Chef / Cook / Commis Chef

Demi Chef - Full Time

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