Front of House Manager

Perched right on the beachfront at Burleigh Heads, Burleigh Pavilion is one of the Gold Coast’s most iconic hospitality venues — where great food, cold drinks, ocean views and good times come together.

With multiple spaces, busy service periods, events, live entertainment and a diverse mix of guests, no two days at The Pav are quite the same.

We’re a fast-paced, high-energy venue that prides itself on delivering exceptional hospitality while creating a fun and supportive environment for our people.

Job Overview

The Front of House Manager is responsible for the smooth and efficient operation of the venue’s front of house support teams, with a strong focus on café operations, coffee service and delivering an exceptional guest experience.

Working closely with the Venue Manager and Head Chef, this role oversees café and barista operations, Hosts, Food Runners and associated FOH functions, including rostering, wages, table allocations, coffee standards and menu management.

Key Responsibilities & Accountabilities

• - Oversee daily café operations and ensure a seamless service experience.
• - Maintain high standards of coffee quality, consistency and presentation.
• - Lead, train and support the barista team in coffee preparation and service standards.
• - Ensure coffee machines, grinders and café equipment are maintained and clean.
• - Monitor coffee stock, milk, takeaway supplies and ordering requirements.
• Guest Experience & Service
• - Ensure a welcoming, efficient and high-quality guest experience.
• - Manage guest feedback and resolve service issues promptly.
• - Lead and coordinate the Food Runner team.
• - Ensure timely and accurate food delivery.
• - Maintain communication between the kitchen and floor teams.
• Menu Management
• - Work with the Head Chef on café menu updates and changes.
• - Coordinate menu editing, proofing and printing.
• - Ensure menu information, specials and dietary details are accurate and current.
• Wages & Labour Management
• - Prepare and manage rosters across café, barista, Host and Food Runner teams.
• - Monitor labour costs and staffing levels against budgets.
• - Review timesheets and identify opportunities to improve labour efficiency.
• - Recruit, onboard and train team members.
• - Coach staff on coffee preparation, service and operational standards.
• - Foster a positive, accountable and team-focused culture.
• Service Operations
• - Conduct pre-service briefings and ensure teams are service-ready.
• - Support busy breakfast, lunch, weekend and peak trading periods.
• Administration & Compliance
• - Maintain operational procedures and documentation.
• - Ensure compliance with workplace health and safety and food safety requirements.
• - Ensure appropriate cleaning, hygiene and equipment maintenance procedures are followed.
• Key Performance Areas
• - Guest satisfaction and overall service standards.
• - Coffee quality, consistency and presentation.
• - Efficiency of café operations and service flow.
• - Café, barista and FOH team performance.
• - Effective wage and labour cost management.
• - Coffee stock control and minimisation of wastage.
• - Accuracy and presentation of menus.
• - Staff training, engagement and development.
• - Consistent adherence to venue standards and successful execution of peak services.
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