Venue Operations Manager

About the role

The Venue Operations Manager will lead the food & beverage outlet in a busy Accor hotel, ensuring high standards of service, compliance, and profitability. You will train staff, manage daily operations, and uphold the brand’s responsible hospitality values.

Key responsibilities

• Train and monitor the Food & Beverage team, ensuring service standards and responsible alcohol service are consistently applied.
• Oversee opening and closing procedures, cash handling, point‑of‑sale system accuracy, and stock management, including monthly stocktakes.
• Maintain product knowledge of the wine list, licensing legislation, and health & safety requirements.
• Control manpower, payroll budget, and operational costs to maximise profitability.
• Develop and deliver training plans, conduct on‑the‑job coaching, and lead regular team meetings.

Required profile

• Proven experience with increasing responsibility in a hotel environment, preferably in a similar supervisory role.
• Strong organisational skills, attention to detail, and the ability to act independently on safety and guest wellbeing.
• Excellent communication, conflict‑resolution, and stakeholder‑management abilities.
• Well‑presented with a professional appearance and the ability to enforce grooming standards.

Required skills

• Knowledge of licensing and operating legislation, including the Liquor Act.
• Proficiency with point‑of‑sale cashiering systems and stock‑taking reporting.