As Food & Beverage Assistant Manager, you will play a key leadership role in the day to day operation of all Food & Beverage outlets at Hotel Chadstone Melbourne MGallery, including Pastore, our signature Italian restaurant, Altus Rooftop Bar & Lounge, Conference & Events, and In-Room Dining.
This is a hands-on operational leadership role where no two days are the same. You will oversee daily service, support our operational teams, and ensure every guest experience reflects the luxury standards of our hotel.
You are a visible and approachable leader who understands that exceptional hospitality starts with engaged, confident and well-supported teams. You lead by example, take ownership of the guest experience, and know how to balance operational priorities with genuine care for both guests and team members.
Your responsibilities will include:
- Overseeing the daily operation of all Food & Beverage outlets, ensuring service is seamless, consistent and aligned with our luxury standards.
- Providing visible, hands-on leadership across restaurant, bar, Conference & Events and In-Room Dining operations.
- Leading and supporting Supervisors and operational team members, setting clear expectations and building a culture of accountability, teamwork and service excellence.
- Coaching and developing team members to strengthen capability, confidence and future leadership potential.
- Ensuring our team deliver personalised, attentive and memorable guest experiences at every touchpoint.
- Managing guest feedback and service recovery with professionalism, sound judgement and a focus on creating positive outcomes.
- Working closely with the Executive Chef, Restaurant & Bar Manager, Meetings & Events team and other hotel departments to ensure smooth and coordinated operations.
- Supporting recruitment, onboarding, training, rostering and labour management to ensure the right people are in the right place at the right time.
- Monitoring service standards, outlet presentation, cleanliness and operational procedures, addressing issues promptly.
- Taking ownership of operational challenges, making confident decisions and finding solutions that balance guest satisfaction with business needs.
- Identifying opportunities to improve service delivery, team performance and operational efficiency.
- Maintaining a strong presence during key trading periods, including evenings, weekends and public holidays.