Food & Beverage Manager

As an important part of Port Arthur Historic Sites front facing tourism team, the Food and Beverage manager will oversee all food and beverage operations and resources in our hospitality outlets, including team leadership, training and development, menu planning, and ensuring customer satisfaction.

Duties

• Manage, plan, monitor and optimise all aspects of our busy and fast-paced F&B operations to deliver sound operational and financial outcomes within budget and to the highest standards for the business and customers, and strive to continuously exceed and improve dining experiences for customers.
• Oversee the smooth running of the day-to-day operations, provide and apply F&B expertise and advice, develop menus, purchase supplies, and make recommendations and decisions on complex operational performance issues to deliver unforgettable and personalised experiences for our customers from start to finish.
• Provide leadership, actively supervise and co-ordinate team members and drive good performance, productivity, development and engagement.
  • Set clear expectations, onboard, coach and deliver training that supports efficiency, productivity and profitability and the ongoing development of a strong and committed team who consistently provide a friendly and high standard of service and hospitality
  • Develop equitable monthly and daily rosters that ensure that F&B have the team required to deliver the required service levels at each F&B outlet, functions and events.
• Work closely with the Commercial Manager to ensure good financial management including the continued development, implementation and analysis of budgetary controls and principles, product pricing and implementing strategies to maximise sales and profitability.
• Undertake and contribute to projects and activities that deliver infrastructure, equipment, service and product improvements.
• Agilely problem solve issues as they occur, undertake in depth research and analysis, provide options and solutions to resolve complex operational issues and address visitor complaints in a constructive and timely manner.
• Ensure that the team comply with all health and safety regulations and coordinate systems and records to ensure all hygiene, PAHSMA food safety, protocols and licensing standards are met.
• Stay up to date with F&B trends and best practices to enhance visitor purchasing interest and contribute to improved financial returns.
• Develop strong internal relationships across PAHSMA and constructive partnerships with vendors and stakeholders. Represent PAHSMA well at external forums.
• Prepare performance reports, performance development plans, complaint responses, and content for Board reports.
• Contribute to building and maintaining a positive, collaborative, respectful, supportive and high performance workplace culture across the team that encourages people to connect and thrive in the workplace.
• On a rotational roster, undertake the role of Weekend Manager.

Desirable Requirements

• Diploma or Advanced Diploma in Hospitality or Cookery
• Responsible Service of Alcohol (RSA) Certificate
• Working with Vulnerable People registration (or ability to get this)

Download the Statement of Duties and any Associated Documents

How to apply

Please apply online by clicking the blue 'Apply Now' button.

Please submit your resume and a 300-word (max) written pitch outlining your suitability for the role and reason for applying.

Please note that we do not require a separate statement addressing the selection criteria. 

Refer to the 'Information for Applicants' document for further information. 

Please note attachments must be in Microsoft Word or PDF format.

If you are unable to submit your application online, please contact the PAHSMA Recruitment team at

For more information

Iain Chalmers

Commercial Manager - Tourism