Chotto Motto - Venue Manager Position
Chotto Motto is a fast paced Japanese restaurant in Collingwood with a strong following and a reputation for high energy service. We’re looking for a full-time Venue Manager to lead service, the team and ensure smooth operation of the restaurant.
Primary Duties:
- Leading service 5 nights a week of a small FOH team
- Managing reservations, guest communications and maintaining a high level of guest satisfaction
- Ordering of Stock- including Beverage, Packaging and other supplies
- Creating a weekly roster in line with business levels and labour costs
- Meeting with Owners, Head Chef weekly to discuss operational issues
- Administration duties including sales reports, monitoring emails and maintaining OpenTable and Square systems.
Perks of the Role
- Reasonable finish times of between 10pm-11pm
- Small, professional team that work well together
- Intimate and vibrant restaurant that works to instill fun in our guests
- Connection to Japanese cuisine and culture
- Venue closed every public holiday and for a week between December and January
The Role Details
- Full-time, 40 hours per week plus reasonable additional hours
- 5 days per week, including weekends
- Based in Collingwood
- 4 weeks annual leave + standard entitlements
- Must work Friday, Saturday & Sundays
Who You Are
- Experienced working in a busy venue or ready to step into the role
- Strong presence on the floor both with guests and co-workers
- Calm under pressure and decisive during service
- Interested in Japanese cuisine and culture
- Highly organised and detail focused
- Firm understanding of costs, labour, and efficiency
- Mature and willing to take ownership of responsibility
- Cares about standards and consistency
- A clear, open communicator with strong emotional intelligence
Secondary Duties
Service & Operations
- Driving fast, controlled, high-quality service during busy periods
- Handling opening and closing procedures, cash-ups, and systems
- Keeping the venue clean, organised, and running smoothly at all times
Team Leadership
- Hiring, training, and developing floor staff
- Managing performance, giving feedback, and addressing issues early
- Creating a team that is accountable, efficient, and switched on
- Keeping the team motivated, supported, and working in a safe environment
Stock & Financial Control
- Minimising waste and maintaining tight control over inventory
- Working with suppliers and negotiating pricing where needed
- Monitoring costs and maintaining strong operational discipline
Customer Experience
- Handling customer issues directly and resolving them properly
- Building relationships with regulars and driving repeat business
- Ensuring consistency across food and drinks presentation
Compliance & Responsibility
- Ensuring RSA and licensing compliance
- Maintaining health, safety, and hygiene standards
- Managing maintenance issues and coordinating fixes
- Handling incidents and keeping documentation in order
Growth & Improvement
- Identifying ways to improve efficiency and profitability
- Working with ownership on promotions, events, and initiatives
- Bringing ideas that make the venue better, not just maintaining it
- Reporting on performance and key issues clearly and regularly
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
