Jobs at Australian Venue Co.

Join fast-paced Auckland kitchens as a Commis, Chef de Partie, or Senior Chef. Deliver high-volume, quality food service, work collaboratively in supportive teams, grow culinary skills, and contribute to memorable guest experiences across multiple venues.

Hiring cooks and chefs for venues across Australia. Role requires at least 2 years hospitality experience, leading and training kitchen teams, managing stock and orders, performing recipe costings and kitchen financials, ensuring compliance, driving sales, engaging the local community, and delivering creative, high-quality food presentation with a positive team attitude.

Support venue operations across functions, restaurant, gaming and sports bar. Lead and train staff, implement operational procedures, ensure compliance with policies and standards, and deliver excellent customer service during busy periods.

Lead media relations for a large hospitality portfolio: build journalist relationships, identify and pitch newsworthy stories, craft releases and briefing notes, coordinate media for events and launches, work with marketing and venue teams, and track coverage and PR impact.

Lead daily operations of a large family-friendly food and beverage venue, manage staff and rosters, drive revenue and promotions, oversee P&L and reporting, maintain floor presence during peak service, conduct stocktakes, and collaborate with head office. Support upcoming renovation and enhance customer experience.

Lead shifts and support venue operations for a high-energy sports bar relaunch. Responsibilities include team leadership, customer service, gaming and liquor compliance, cash handling, training staff, maintaining venue standards, and supporting ongoing operations and events (including late nights and weekends).

Join Australian Venue Co. venues in Brisbane as a Commis, Demi or Chef de Partie preparing high-quality meals during busy service, maintaining food safety and stock control, supporting kitchen organisation, working in a brigade, contributing ideas, and following operational standards across rotating rosters including nights and weekends.

Support the Venue Manager in daily operations, lead floor staff during peak service, maintain beverage operations, execute promotions, perform stocktakes and investigate stock loss, learn and use venue reporting systems, and work late nights and weekends while holding a current VIC RSA.

Hiring multiple kitchen roles for the reopening of the Grafton Hotel Edmonton. Responsibilities vary by role and include leading and coaching kitchen teams, running kitchen sections, preparing high-volume service, learning and developing culinary skills, maintaining food cost and kitchen operations, and performing reliable support and porter duties. Training and onboarding begin late July for an August opening.

Support daily venue operations and lead staff to deliver excellent customer service. Develop and execute operational procedures, maintain policies and compliance, oversee restaurant, bar and gaming functions (including TAB/wagering), train and develop team members, and work toward stepping up to a Venue Manager role.

Manage daily venue operations, lead and develop staff, ensure high-quality service, oversee P&Ls and reporting, create revenue-driving initiatives, manage rostering, conduct stocktakes and investigate loss, maintain floor presence during peak late-night shifts, and hold required manager licenses.

Coordinate national recruitment campaigns across Australia and New Zealand. Source and screen candidates, maintain talent pipelines in Workday, support recruitment events, optimise job ads and employer brand, and provide campaign reporting and stakeholder support for high-volume hospitality hiring.

Hands-on leader supporting a high-end venue: lead floor operations, cover peak service times, create rosters, manage stock and par levels, train and performance-manage staff, execute promotions, and ensure excellent guest and F&B experiences across nights, weekends and public holidays.

Lead daily venue operations for a large food-and-beverage focused hotel, build and coach the team, drive revenue through promotions and financial analysis, maintain strong floor presence during peak service, manage rosters, stocktake and control losses, and liaise with Head Office on reporting and systems.

Support financial management of capital construction projects: monitor costs, prepare financial reporting and reconciliations, assist budgeting and approvals, manage invoice workflows and cost allocations, and provide financial insights to stakeholders.

Support the Venue Manager by leading floor operations, coaching staff, driving service standards and labour efficiencies, ensuring compliance, and supporting profitability and KPI targets.

Hiring multiple kitchen roles (Sous Chef, Chef de Partie, Commis, Kitchen Porter) to support a venue refurbishment. Responsibilities include food preparation and presentation, section management, stock control, food safety, team leadership, and working rotating rosters in a fast-paced kitchen.

Support the venue manager in daily operations of a pub, focusing on customer service, gaming and F&B oversight. Duties include floor presence during peak service (including late nights/weekends), staff training and performance management, stocktaking and loss investigation, and maintaining venue reporting and systems. Hold required manager licensing.

Lead day-to-day operations of a high-volume community venue, manage P&L (labour, stock, costs), build and coach a high-performing management team, ensure strong guest experiences and compliance, grow local engagement, and drive commercial results and succession planning.

Manage and lead hospitality venue teams across Brisbane/Logan, oversee operations, staffing and rosters, deliver excellent guest experiences, meet venue KPIs, and progress into leadership roles with training and head office support.