About The Commons & Venue The Commons is an ecosystem of entrepreneurs, businesses, and curious minds working, connecting, and growing under a common roof. Driven by the sincere desire to see people flourish, we support curiosity and believe in the collective power of people to instigate change. Our focus is on building and strengthening community, and we challenge the status quo in an effort to innovate. Our in-house café and wine bar offer a seamless all-day experience, from specialty coffee and a high-quality, modern Australian food menu to curated wines and cocktails in the evening. We focus on local and sustainable produce, pairing it with warm, attentive service and a strong sense of community. The space serves as a vibrant meeting point for members, whether it’s for a morning coffee, a relaxed lunch, or after-work drinks. Our concise food menu balances fun and nostalgia, complemented by a seasonal all-Australian wine list, classic cocktails made with local spirits, and a reserve 'vault' selection of international favourites. About the Role The Venue Supervisor is responsible for overseeing the daily operations of the venue, ensuring high standards of food and beverage quality and exceptional customer service. This role involves managing staff, handling stock and supplies, maintaining equipment, and adhering to established recipes. The Venue Supervisor acts as a lead barista and is accountable for end-of-day, weekly, and monthly reporting, ensuring financial accountability. They play a crucial role in fostering a positive team culture. About You The ideal candidate will have prior experience in a canteen, cafe, or similar food and beverage setting, with supervisory experience necessary. You should possess a strong knowledge of food and beverage preparation, equipment maintenance, and financial monitoring. Exceptional organisational and multitasking skills are required, along with the ability to thrive in a fast-paced environment. Strong communication and interpersonal skills are essential to lead, train, and motivate the team effectively. Required Skills and Experience: Prior supervisory experience in a food and beverage setting Minimum 2 years of supervisory experience in food and beverage operations Strong knowledge of food and beverage preparation, stock control, and equipment maintenance Proven leadership, team training, and supervisory capabilities Excellent organisational and multitasking skills Ability to monitor budgets and control costs Food Safety Supervisor certification Food Safety Supervisor certification can be obtained either before application or after hiring Physical fitness with the ability to stand for extended periods and lift up to 20kg Ability to work Tuesday to Saturday, 7:30am–3:30pm (4 weekdays 1 weekend day) Valid Australian work visa or equivalent work rights accepted for this position The main duties of the role include, but are not limited to the below: Key Responsibilities Customer Service Lead by example with a strong presence on the floor and in service. Ensure staff provide courteous and efficient service, following venue standards. Address customer inquiries and complaints promptly and professionally. Team Leadership Foster a positive and collaborative team environment. Train and supervise staff, ensuring adherence to operational standards. Engage and lead the team in building a strong culture aligned with company values. Collaborate with HR and management teams for staff recruitment and onboarding. Stock Control and Ordering Manage inventory levels to ensure adequate stock of food and beverage ingredients. Place orders for supplies in a timely manner and monitor stock rotation to minimise waste. Ensure compliance with food safety practices. Recipe and Quality Control Ensure adherence to recipes for all food and beverage items. Monitor and maintain the quality and consistency of all offerings. Train staff on proper production techniques and update recipes as required. Equipment Maintenance Ensure all equipment is in good working condition. Schedule regular maintenance and address repairs promptly. Maintain and respond to property audits conducted by the Facilities Manager. Financial Accountability Monitor and control costs, including stock and labour expenses. Complete and present end-of-day, weekly, and monthly financial reports. Take ownership of the cafe's profit and loss (P&L) performance and identify cost-saving opportunities. Work Health and Safety Ensure compliance with WHS standards and conduct regular safety audits. Educate staff on WHS policies to maintain a safe working environment. Values All actions and behaviours must align with the philosophy and values of The Commons: Putting our members first Fostering our community Working together as a team Constantly learning and growing
