Venue Manager

Role overview

Operations and service

• Lead day-to-day operations and maintain service, cleanliness, speed, guest engagement, and opening and closing standards.
• Manage guest flow, feedback, and service recovery; keep the venue guest-ready for events and special programming.
• Lead the front-of-house team, conduct briefings, coach staff, and support recruitment, onboarding, training, and performance follow-up.
• Ensure SOPs, brand standards, and sequence of service are followed through floor checks and coaching.

Commercial and controls

• Drive revenue through strong service, upselling, guest engagement, and experience-led hospitality; monitor sales performance and targets.
• Own outlet revenue and controllable costs, reviewing sales mix, average spend, labour deployment, waste, and guest feedback.
• Prepare demand-led rotas within approved staffing and labour budgets; escalate exceptions and approvals beyond delegated limits.
• Coordinate inventory, purchasing, cash handling, POS transactions, discounts, voids, bill settlements, and stock discrepancy follow-up.

Coordination and compliance

• Coordinate with kitchen, bar, experience, marketing, hotel leadership, finance, procurement, and engineering teams.
• Support events, activations, live programming, venue setup, readiness checklists, mock services, and defect tracking.
• Maintain training plans, competency checks, records, and performance follow-up; close operational gaps.
• Follow hygiene, allergy communication, safety, and emergency procedures, and promptly report incidents and unsafe conditions.

Requirements

• Experience leading a restaurant or bar team.
• Practical budgeting, labour planning, service recovery, and operational control skills.
• Teamwork, respectful communication, and ability to work the shifts required by the outlet.