Job Horizen Cafe-F&B Attendant, F&B Manager, Cook, Bar Supervisor, Barista, Waiter Supervisor, Town of Top Springs

1-Food & Beverage Attendant - Hospitality (All Rounder) - $66,500 - $70,000

A hospitality worker works in a café or restaurant and serves food and drinks to customers. Their duties include taking orders, clearing tables, washing dishes, preparing drinks, handling cash, restocking shelves and fridges, and helping management with ad hoc tasks as required.

All-rounder duties and responsibilities

An all-rounder in a café typically has the following duties and responsibilities:

1. interacting with customers and taking orders
2. using the coffee machine, blender and other kitchen machinery to prepare drinks
3. clearing and cleaning tables
4. taking payment and handling cash
5. liaising with kitchen and wait staff regarding the menu and changes or stock issues
6. restocking items on shelves and in fridges and freezers
7. maintaining food hygiene and safety standards
8. ensuring all processes run smoothly to support management

2-Food & Beverage Manager - $75,000 to $80,000

·Plan, coordinate, and oversee daily operations of the food and beverage department, ensuring high standards of service, food, and drink quality

·Supervise and manage staff across bar, kitchen, and wait teams, including recruitment, training, performance evaluation, and roster preparation within labour budgets

·Maintain excellent customer service standards to support positive guest experiences and reviews

·Monitor and maintain inventory levels, place orders, and liaise with suppliers to ensure timely and cost-effective delivery of goods

·Manage financial and administrative functions including budgeting, purchase orders, cost coding, POS updates, and reporting using software such as Microsoft Office, RMS, and Xero

·Ensure compliance with workplace health and safety regulations, food hygiene standards, and internal policies

·Minimise waste, theft, and inefficiencies in materials, labour, and time

·Maintain cleanliness, organisation, and functionality of tools, equipment, and work areas; report and organise repairs or replacements as required

· Support a positive and respectful workplace culture, fostering clear communication, patience, and professionalism among all staff

·Ensure personal and team presentation, conduct, and performance align with company policies, procedures, and service expectations

·Report incidents or risks to management and assist in completing incident reports in accordance with company protocols

·Act with integrity and ensure staff adhere to high ethical and professional standards at all times

3-Cook - $65,000 to $75,000

·Inspect, source, and store fresh produce and ingredients in line with food safety and business standards

·Prepare, cook, and present a variety of sweet and savoury dishes for regular service, specials, and functions

·Measure, clean, chop, season, and cook ingredients, ensuring proper techniques and quality are maintained throughout the cooking process

·Supervise, direct, and collaborate with kitchen staff, including assistant cooks and kitchen hands, to ensure efficient and consistent food output

·Monitor food preparation and cooking processes to ensure correct temperatures, timings, and presentation standards

·Assist in developing new recipes and menu items in line with customer preferences and seasonal availability

·Maintain cleanliness and functionality of kitchen equipment, utensils, and workspaces

·Monitor inventory levels of food supplies and kitchen equipment, and coordinate reordering as needed

·Interact politely with customers when working in open kitchen areas, supporting a positive dining experience

·Customer service focused: committed to providing exceptional customer service through delivery of quality meals

·Communication: the ability to communicate clearly and concisely with management, colleagues and customers

·Attention to detail: excellent attention to detail

·Time management/organisation: accomplish objectives effectively within time frame given and carry out administrative duties within portfolio in an efficient and timely manner.

4- Bar Supervisor- $70,000 - $75,000

1. Managing the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
2. Hiring and training staff to provide excellent service to patrons.
3. Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
4. Setting and enforcing quality and safety controls.
5. Ensuring licenses are updated and in line with current legislation.
6. Working with diverse personalities both on the staff and patrons.
7. Planning and taking part in promotional events.
8. Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
9. Maintaining a fun, safe atmosphere for patrons.

5- Barista: $66,500- $70, 000

· Operates coffee machines and other equipment to brew and prepare a variety of hot and cold beverages

· Grinds coffee beans and measures appropriate quantities for each order

· Froths milk and prepares specialty drinks such as lattes, cappuccinos, and flat whites

· Cleans and maintains coffee machines, equipment, and work areas to ensure hygiene and efficiency

· Stocks and replenishes supplies including coffee beans, milk options, flavoured syrups, drinking chocolate, and chai powder

· Provides information and personalised recommendations to customers regarding coffee and beverage options

6-Waiter (supervisor)- $70, 000- $75,000

Main Duties and Tasks (may include but not limited to):

• report to manager on duty or equivalent senior management or venue owner, assist in rostering of staff

• supervising and training food and beverage attendants at a lower level

• responsible for the front of house dining room or catering function

• taking reservations, greeting, seating guests and presenting them with menus and beverage lists

• assist manager on duty or equivalent management or venue owner with end of shifts (afternoon or night) reconciliation of transactions

• receipt and dispensing of all monies

• banking of cash and ensure the till is adequate for change

• coordinate and manage stock take

• setting and arranging tables

• taking orders and relaying them to kitchen and bar staff

• serving food and beverages

• opening bottles and pouring beverages

• clearing tables and returning dishes and cutlery to kitchen

• removing empty bottles and used glasses from tables, and refilling and replacing glasses

• collecting payments for sales and operating point of sales machines and cash registers

• may recommend wines to complement food.