Hospitality professional with minimum of 5 years hospitality experience . Organized with ability to implement systems and procedures Experience in setting and achieving financial targets Some knowledge of wines.

Duties include

Supervising monthly stock take Provide training to staff Liaising with wine companies to ensure best possible pricing Supervision of casual and new staff to ensure they have a sound working knowledge of products Provide advice on food and beverage matching according to restaurant expectations Adhere to Responsible Service of Alcohol legislation

SALARY

$30 per hour

Plus 20% of net profit.