Venue Manager - Catering – Nissan Arena & QSAC

Australian Catering Services (ACS), Queensland's leading catering team, holds the exclusive catering rights to Nissan Arena and QSAC. We are seeking a qualified and experienced Venue Catering Manager to lead the ACS team of over 70 staff on game days at these venues. Supported by a Venue Head Chef and Assistant Manager, you will play an integral role in delivering successful service for some of Queensland's favorite sporting and entertainment events.

About the Role: ACS and our venue partners are committed to delivering innovative and game-changing stadium food and beverage experiences. We are looking for a hospitality professional who will lead the way with fresh, delicious food offerings and exceptional customer service. Be part of major venue catering done differently!

Services at the Venues Include:

• Major event concession catering
• Daily café operations
• Community sporting events (minor concessional catering)
• Major event corporate VIP catering experiences
• Function and event catering, including conferencing, and a wide range of private and corporate events from canapés to cocktails and formal dining

Key Responsibilities:

• Manage the delivery of exceptional Food & Beverage services, including banqueting, conventions, conferences, meetings, seminars, exhibitions, concessional catering, and major events for up to 5000 guests
• Prepare for major event catering, budgeting, beverage control, rostering, stock ordering, stock control, and reporting
• Implement operational policies and procedures and ensure compliance expectations are met in coordination with the on-site team
• Oversee all F&B departments (fast food outlets, café, mobile food outlets, bars, customer relations, and BOH teams)
• Manage labour, food, beverage, and other administration costs in accordance with the approved budget
• Complete event-based P&L reports and monthly/annual sales projections
• Liaise with event managers, venue managers, venue hirers, kitchen team, facilities, and security departments
• Supervise and coordinate all aspects of food and beverage services at events, maintaining the highest service standards
• Liaise with suppliers of beverages and consumables
• Ensure all equipment is in place to a sufficient level to deliver each function/event
• Manage stock, pre/post checklists, equipment inventory list, and maintenance of the inventory list
• Present and collect feedback from clients and customers to assess performance in relation to established customer service expectations

Requirements:

• Minimum of three years' experience in managing staff
• At least five years' experience in the events/hospitality industry
• Experience planning and delivering events with a variety of stakeholders
• Proven capability to work on various events at different stages of development simultaneously
• Experience using event planning and delivery/project management programs and/or databases
• Tertiary qualification in business, event management, tourism, or hospitality
• Experience with protocol procedures and a background in workplace health and safety is advantageous
• Demonstrated experience running events across a wide variety of formats
• Ability to work within allocated budgets
• Responsible management of a licensed venue certificate (RMLV)
• Thorough understanding of liquor licensing and responsible service of alcohol
• Ability to train and develop staff
• Proven strong leadership, including previous staff supervision experience in a team-oriented environment
• Positive, enthusiastic, and consultative approach
• Excellent time management skills
• Advanced written and verbal communication skills
• Successful relationship-building skills in the workplace
• Demonstrated creative ability and advanced negotiation skills

The successful applicant will understand the hospitality industry and will be engaged in varied rosters covering days, nights, weekends, and public holidays.