FOH Venue Manager
Exciting opportunities are now available to lead our awesome crew at Farro in Richmond
About Us
Farro is an Organic spelt Sourdough Pizzeria with locations in Richmond, Fitzroy, Thornbury, Hawthorn, Moonee Ponds, South Melbourne and Windsor, and believes in their guests making a conscious choice with what they eat. Farro is so much more than just quality & nutritious food; it is an experience – made up of great ambience and of course, brilliant customer service. Our Richmond restaurant is open 7 nights per week and open for lunch from Friday to Sunday.
About the Role
To be successful as the leader of the Farro team, you are outgoing, personable, and are comfortable working in a fast-paced environment.
As Venue Manager, you are ultimately responsible for the operation of every element within a Farro restaurant This includes running a successful operation, controlling and monitoring finances, and overseeing people management of the restaurant, as well as ensuring that all health and safety standards are met.
The Venue Manager must coordinate efficient operations by collaborating with their team to ensure Farro procedures are followed at all times. They are integral to maintaining and strengthening the brand reputation by ensuring the team consistently delivers tasty, healthy, high quality fast food, and exceptional customer service.
Why Join Us?
· Supportive, fun, and busy environment – work with a vibrant and energetic team
· Excellent work life balance
· Competitive remuneration
· A business that cares – a work culture that feels like a family built on a foundation of quality, compassion & integrity
· Ongoing training and development – We will teach you everything you need to know!
Main Duties & Responsibilities
· Recruit staff when required that will add to the Farro atmosphere & deliver exceptional customer service.
· Lead and mentor staff throughout induction and establishment into the workplace to ensure they develop the skills required to serve customers in a safe and effective manner consistent with our brand values and customer promise.
· Complete and/or approve restaurant rosters and achieve budgeted labour costs.
· Ensure that all staff, both front of restaurant and kitchen, are following proper Company procedures and consistently producing quality pizzas and pastas according to Farro recipes, portioning, cooking and service standards.
· Ensure that all customers have a pleasant experience each time they choose to visit a Farro restaurant.
· ‘Manage the floor’ including task allocation and ensure that clear direction is given to all staff to maximise experience and efficiency.
· Discipline staff as required in consultation with your Area Manager to ensure that correct procedures are followed as per training guide.
· Manage operations in order to minimise wastage, shrinkage and loss relative to the opportunity for sales.
· Maximise profitability of venue by taking all opportunities to manage stock levels, labour content and costs whilst achieving budgeted sales and Gross Profit targets.
· Prioritise all areas for cash control such as daily cash variances and banking, and investigate any discrepancies thoroughly and quickly.
· Develop Local Area Marketing campaigns and direct the successful execution of National initiatives.
· Complete weekly stocktakes of kitchen food and consumable items, as well as all FOH beverage lines
· Ensure that all equipment is kept in excellent working condition and action equipment maintenance accordingly.
· Create a safe, secure and healthy workplace environment by ensuring BOH follow all ITC procedures and the Farro Food Safety program.
KPIs
· COGs percentage maintained as per company benchmark
· Labour cost percentage maintained as per company benchmark
· Wastage maintained as per company benchmark
· Food Safety compliance- pass all inspections with no breaches
· Achieve overall sales revenue target for calendar year
· Achieve and maintain google rating over 4 stars
Experience and Qualifications
- Essential
· Excellent knowledge of Fast Food / Cafe operations.
· Demonstrated ability to stay abreast of current and future food trends including health and product issues.
· Working knowledge of Word & Excel, and business systems management.
· Minimum 3 years proven experience working in the management of a service-driven food and beverage business.
· Experience in successfully managing operational efficiencies- food costs, labour, wastage.
· Ability to manage a P&L, weekly budget, forecasting and COGS costing.
· Experience in developing and executing operational procedures and training others on such procedures.
· Strong leadership and people management skills.
· Hold a Food Safety Supervisor Certificate.
· Degree or certification in Business Management and/or Hospitality desirable (not essential).
- Personal Qualities
· Strong customer focus with a passion for the industry.
· A fun and friendly personality with a genuine desire to offer exceptional customer service
· Experience as a leader in a fast-paced retail environment
· The ability to multi task and prioritise a changing workload
· Ambitious, with the ability to work in a fast and demanding, high-energy environment.
· Excellent people management skills - Able to create a "people first" culture.
· Dynamic problem-solver – be able to quickly think on their feet and act accordingly.
· Professional communication skills, oral and written.
· Enjoy a hands-on role, and to lead from the front.
· Demonstrate strong organization and leadership skills.
· Commitment to a safe and healthy work environment.
Pay: $75,000.00 – $82,500.00 per year
Benefits:
- Employee discount
- Employee mentoring program
- Free food
- Salary packaging
Work Location: In person
