(AUS-Melbourne) Venue Manager (Curious)

**Job Number** 20049532 **Job Category** Food and Beverage & Culinary **Location** W Melbourne, 408 Flinders Lane, Melbourne, Victoria, Australia VIEW ON MAP **Brand** W Hotels **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** **OVERVIEW** W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat. We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox. Retox. Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels. **CURIOUS** Curious, is going to be the place to see and be seen in. Music and bold concoctions will be paired with a menu full of small bites and sharing plates for an all-night experience. Like falling down a rabbit hole, the bar’s design is as impressive as the cocktail list. We’re on the lookout for Talent that will amplify the experience for our culture seekers and late-night revellers. **ROLE PURPOSE** Responsible for daily shift operations and supervision of talent. Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests to the venue by understanding the local market. Position assists with promoting the venue, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and talent satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. **Education and Experience** + Highschool diploma or GED; 4 years’ experience in the food and beverage,culinary, or related professional area. OR + 2-yeardegree from an accredited university in Food Service Management, Hotel andRestaurant Management, Hospitality, Business Administration, or relatedmajor; 2 years’ experience in the food and beverage, culinary, or relatedprofessional area. **CORE WORK ACTIVITIES** **Taking an Entrepreneurial Approach to Driving the Venue’s Business** + Understandsfinancial opportunities by surveying venue demand. + Partnerswith key individuals in the local community to assessopportunities. + Identifiesand analyses competitors. + Controlspurchases and inventory by negotiating prices and contracts, developingpreferred supplier lists, reviewing and evaluating usage reports, andtaking corrective action. + Appliessound revenue management strategies to secure the right level of businessat the most optimal time to yield maximum revenues. **Leading Significant Marketing/Public Relations/Media Activities** + Overseesthe venue’s marketing plan in partnership with the Hotel Manager, Directorof Beverage and Food and Hotel Marketing team. + Supportson-site/off-site public relations opportunities to promote therestaurant. + Createsand executes against the restaurant-related social media posts and publicevent communications, monitors social media activity, responds tocomments, analyses posts/trends, and correctsdeficiencies. + Servesas the primary point of contact for restaurant events. + Participatesin local networking activities, which are often off property, in supportof the restaurant. **Managing Day-to-Day Venue Operations** + Supervisesand manages talent. + Implementsagreed upon beverage policy and procedures throughout the property. + Managesin compliance with all local, state and Federal beverage and liquor laws. + Understandsbeverage control including days on hand, perpetual inventory, bar pars,portion control, costs controls, beverage potentials, mix of sales analysisfor beverage, issue & returns, food standards, and period endinventory. + Understandstalent positions well enough to perform duties in talents'absence. + Maintainsservice and sanitation standards in restaurant and barareas. + Conductsdaily "taste panels" to educate, drive sales and create salesgoals. + Monitorsappropriateness of ambiance/atmosphere (e.g. lighting, music, table-top,etc.) venue concept, positioning, time of day, etc. + Monitorscompliance with all applicable laws and regulations. + Monitorsadherence to liquor control policies and procedures. + Maintainsand monitors all collateral, menus and guest touch points such that allare pristine and free of tears, stains and noticeable wear andtear. + Monitorsalcohol beverage service for compliance with local laws. + Monitorscompliance with all beverage and food policies, standards and procedures,including food handling and sanitation standards. + Assistsservers and hosts on the floor during meal periods and high demand times. + Advocatessound financial/business decision making. + Managesday-to-day operations so that customer expectations of quality andstandards are meet daily. + Recognizesgood quality products and presentations. + Supervisesdaily shift operations. + Overseesthe financial aspects of the department including purchasing and paymentof invoices. + Managesinventories according to budget and business levels. + Trainstalent on liquor control policies and procedures. **Fostering an Environment that Creates Exciting and Memorable GuestExperiences** + Providesservices that are above and beyond for customer satisfaction andretention. + Improvesservice by communicating and assisting individuals to understand guestneeds, providing guidance, feedback, and individual coaching whenneeded. + Displaysleadership in guest hospitality by exemplifying excellent customer serviceand creating a positive atmosphere for guest relations. + Empowerstalent to provide excellent customer service. + Actsas the guest service role model for the restaurants. + Addressesguest problems and complaints. + Meetswith guests on an informal basis during meals or upon departure to obtainfeedback on quality of food and beverage, service levels and overallsatisfaction. + Verifiescorrective action is taken to continuously improve serviceresults. + Managesservice delivery in venue to ensure excellent service from point of entryto departure (e.g., greeting from hostess, speed of order taking and foodand beverage delivery, fulfilment of special requests, collection ofpayment, invitation to return). + Incorporatesguest satisfaction as a component of departmental meetings with a focus oncontinuous improvement. **Managing and Conducting Human Resource and Talent Management Activities** + Activelyparticipates in the hiring process to identify the right talent to supportthe venue concept. + Providesguidance and direction to subordinates, including setting performancestandards and monitoring performance. + Identifiesthe educational needs of others, develops formal educational or trainingprograms or classes, and teaches or instructs others. + Facilitatesthe fair and equal treatment of all talent. + Strivesto improve talent retention. + Monitorstalent attendance of on-going training to understand guestexpectations. + Solicitstalent feedback, utilizes an "open door" policy and reviewstalent satisfaction results to identify and address talent problems orconcerns. + Strivesto improve service performance. + Encouragesrecognition of talent across areas of responsibility. + Establishesand maintains open, collaborative relationships with all talent andencourages talent to do the same within the team. + Establishesguidelines so all talent understands expectations. + Utilizesinterpersonal and communication skills to lead, influence, and encourageothers. + Demonstrateshonesty/integrity and models appropriate behaviours by leading by exampleand serving as a role model. + Encouragesand builds mutual trust, respect, and cooperation among teammembers. + Identifiesthe developmental needs of others and coaches, mentors, or otherwise helpsothers to improve their knowledge or skills. + Developsspecific goals and plans to prioritize, organize, and accomplish ownwork. + Monitorsand maintains the productivity level of employees. + Providesthe leadership, vision and direction to bring together and prioritize thedepartmental goals in a way that will be efficient andeffective. + Managesstaffing levels to meet guest service standards, operational needs, guestservice, and financial objectives. + Provideswork-related training, supervising, follow-up and hands-onmanagement. **Additional Responsibilities** + Maintainsprofessional and technical knowledge by tracking emerging trends in therestaurant and bar industry, attending educational workshops, reviewingprofessional publications, establishing personal networks, and/orbenchmarking state-of-the-art practices. + Providesinformation to supervisors, co-workers, and subordinates by telephone, inwritten form, e-mail, or in person. + Analysesinformation and evaluates results to choose the best solutions and solveproblems. _Marriott International is an equal opportunity employer committed tohiring a diverse workforce and sustaining an inclusive culture. MarriottInternational does not discriminate on the basis of disability, veteran statusor any other basis protected under federal, state or local laws._