Mantle Group
Queensland and NSW Hospitality Roles
Mantle group is based in Brisbane, and are made up of more than 20 venues in Brisbane, Sydney and other Australian locations.
With a network or pubs, restaurants, fine dining, production kitchens and other hospitality venues there is a wide range of roles available for appropriately motivated and adaptable staff.
Queensland and NSW Hospitality Roles
Mantle group is based in Brisbane, and are made up of more than 20 venues in Brisbane, Sydney and other Australian locations.
With a network or pubs, restaurants, fine dining, production kitchens and other hospitality venues there is a wide range of roles available for appropriately motivated and adaptable staff.
SAMPLE JOB DESCRIPTIONS
kitchen hand
Job Description
Position: Kitchen Hand
Department: Kitchen
Reports to: Head chef, Sous chef, Chef de partie
Position overview
A Kitchen hand assist cooks and chefs in preparing and storing food, washing dishes, kitchen utensils, and cleaning work areas under the supervision of a chef de partie, Sous chef and Head chef.
Key Responsibilities:
Demonstrate commitment to the role through to the following areas of responsibility.
General
• Cultivate a positive work environment where both commitment and enjoyment are evident in all staff every day.
• Strive to achieve the MGH Vision and demonstrate active use of MGH Values.
• Any other reasonable request as required by the Head Chef and Sous Chef or chef de partie.
Customer Service
• Maintain focus on ‘the Customer’s need’, individualising and personalising service where possible.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
Food Safety management
• Follow Mantle Group food safety policies and procedures.
• practise the highest possible standard of hygiene to meet Health & Safety regulations.
• Complete the MGH food safety training.
• Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws.
• Report any maintenance that might cause a food safety breach to the Head chef or Sous chef.
• Ensure food safety documentation is filled in correctly and filled correctly.
Workplace Health and Safety
• Ensure the Mantle group standard of hygiene is practised and maintained to meet Health & Safety regulations and company policy.
• Comply with work practices and wear protective clothing where it is necessary and has been provided.
Rectify or if outside of your capabilities report all unsafe work conditions including broken equipment to the head chef or Venue Manager.
• Understand and use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
Financial Management
• Contribute to cost control through energy conservation, the correct storage of all materials and use of equipment per the operating standards and manufacturing instructions.
Human Resources
• Communicate and role model best practice regarding MGH policies on bullying, harassment and discrimination, ensuring all staff are provided with the best possible workplace. Seek advice from Human Resources where needed.
• Ensure presentation is consistent with Executive Chef’s requirements; uniforms correctly presented; tools on hand and knives sharp.
Assets
• Ensure neat, clean and functionally operating sections are presented at all times.
• Be fully conversant with the establishment’s fire and emergency evacuation procedures.
• Ensure cleaning schedules are followed and Due diligence booklet is completed daily.
• Follow the MGH cleaning of equipment manual.
Authorities
The Kitchen hand is a central role in all daily activities within the kitchen, and has the authority needed to successfully achieve those activities.
Person Specification
• People skills - able to communicate and respect in a highly professional manner and project an upbeat and positive attitude on a consistent basis to ensure a high team spirit.
• Direction - able to follow specific instruction in a complex kitchen, and establish rapport easily.
• Learning – Fast learning, able to learn from mistakes and not repeat them.
• Strategic thinking - able to plan ahead and predicting outcomes.
• Self-management - emotional maturity, the ability to solve complex problems, to cope with the unexpected, stress and the public.
• Ethical - high levels of integrity and personal standards
• Communication - strong verbal and written communication skills, and ability to communicate to people at all levels.
• Experience – Experience in a commercial kitchen preferred but not essential.
I _________________________ agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: ________________________ Date
Position: Kitchen Hand
Department: Kitchen
Reports to: Head chef, Sous chef, Chef de partie
Position overview
A Kitchen hand assist cooks and chefs in preparing and storing food, washing dishes, kitchen utensils, and cleaning work areas under the supervision of a chef de partie, Sous chef and Head chef.
Key Responsibilities:
Demonstrate commitment to the role through to the following areas of responsibility.
General
• Cultivate a positive work environment where both commitment and enjoyment are evident in all staff every day.
• Strive to achieve the MGH Vision and demonstrate active use of MGH Values.
• Any other reasonable request as required by the Head Chef and Sous Chef or chef de partie.
Customer Service
• Maintain focus on ‘the Customer’s need’, individualising and personalising service where possible.
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
Food Safety management
• Follow Mantle Group food safety policies and procedures.
• practise the highest possible standard of hygiene to meet Health & Safety regulations.
• Complete the MGH food safety training.
• Ensure the kitchen and its associated storage areas are always kept compliant with the Food standards code and local council laws.
• Report any maintenance that might cause a food safety breach to the Head chef or Sous chef.
• Ensure food safety documentation is filled in correctly and filled correctly.
Workplace Health and Safety
• Ensure the Mantle group standard of hygiene is practised and maintained to meet Health & Safety regulations and company policy.
• Comply with work practices and wear protective clothing where it is necessary and has been provided.
Rectify or if outside of your capabilities report all unsafe work conditions including broken equipment to the head chef or Venue Manager.
• Understand and use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
Financial Management
• Contribute to cost control through energy conservation, the correct storage of all materials and use of equipment per the operating standards and manufacturing instructions.
Human Resources
• Communicate and role model best practice regarding MGH policies on bullying, harassment and discrimination, ensuring all staff are provided with the best possible workplace. Seek advice from Human Resources where needed.
• Ensure presentation is consistent with Executive Chef’s requirements; uniforms correctly presented; tools on hand and knives sharp.
Assets
• Ensure neat, clean and functionally operating sections are presented at all times.
• Be fully conversant with the establishment’s fire and emergency evacuation procedures.
• Ensure cleaning schedules are followed and Due diligence booklet is completed daily.
• Follow the MGH cleaning of equipment manual.
Authorities
The Kitchen hand is a central role in all daily activities within the kitchen, and has the authority needed to successfully achieve those activities.
Person Specification
• People skills - able to communicate and respect in a highly professional manner and project an upbeat and positive attitude on a consistent basis to ensure a high team spirit.
• Direction - able to follow specific instruction in a complex kitchen, and establish rapport easily.
• Learning – Fast learning, able to learn from mistakes and not repeat them.
• Strategic thinking - able to plan ahead and predicting outcomes.
• Self-management - emotional maturity, the ability to solve complex problems, to cope with the unexpected, stress and the public.
• Ethical - high levels of integrity and personal standards
• Communication - strong verbal and written communication skills, and ability to communicate to people at all levels.
• Experience – Experience in a commercial kitchen preferred but not essential.
I _________________________ agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: ________________________ Date
waiter / food server
Food Server / Waiter or Host Job Description
Title of Position: Food Server / Waiter or Host- Full-Time/Part-time/Casual
Reports to: Floor Manager
Position Overview:
The primary objective is to Treasure the Guest by providing friendly, attentive, and timely service to create an exceptional experience for all of our guests.
Abilities & Attributes:
• Must be flexible and must work a mix of days, nights, weekends and public holidays.
• Must project a professional image at all times through personal presentation/interpersonal skills.
• Must project an upbeat and positive attitude at all times to ensure a high team spirit.
• Must show initiative and have a willingness to learn at all times.
• Must focus, listen to required tasks & have exceptional communication skills.
Key Tasks & Expected Results:
• Check patrons' identification in order to ensure that they meet. minimum age requirements for consumption of alcoholic beverages.
• Receive and serve food & beverage orders to guests seated at the bar, restaurant & dining areas.
• Record orders accurately and immediately after receipt into the register system.
• Accept guest payment, process credit card charges and give change
• Wash and sterilize glassware, plated & cutlery.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make specific recommendations and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves, floor and storage areas.
• Report all equipment problems and bar maintenance issues to the shift manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Stock the bar area this includes stocking the fridge.
• Store delivered goods appropriately.
• Notify shift-manager any time a guest is not IOO% satisfied with their experience.
• Follow the Babylon sequence of service outlines in your training.
• Clean tables and/or counters after patron has left and reset the table
• Never return from the floor empty handed, always scan the area to find a table to clear, or a table to clean.
• Fill salt, pepper, sugar, cream, condiment, and napkin containers.
• Clean own station before next shift starts.
• Store delivered goods appropriately.
• Report and loss of stock i.e wastage or breakages to the supervisor on duty
• Report any mistakes made on POS to supervisor on duty
• Adhere to the open, changeover & close procedures.
Customer Service
• Learns the names and personally recognize our guests.
• Maintains a guest focus while performing duties
• Assumes 100% responsibility for quality guests’ experience.
• Provide efficient, friendly and professional service to all guests and work colleagues.
• Lead by example when attending to guest requests.
• Show efficiency in constantly striving to Treasure the guest.
• Take initiative to ensure that interactions with our guests (internal or external) are positive and productive liaise with the manager in charge if problems arise.
• Work together with trust so that our team meet the goals of the business.
• Treat guests and team from all cultural groups with respect, sensitivity and transparency.
• Thank guests for their visit and invite them to return.
• Embrace the Mantle Group Hospitality and Babylon values & vision.
Human Resources Responsibilities
• Attend on-going On Job Training Programs within the department to meet Brand and Service Standards.
• Effectively use the results of Quality surveys and guest questionnaires to help the section chef improve product and service delivery.
• Induct and make welcome new staff into the team, department and MGH in the first week of their employment by following MGH guidelines.
Systems & Procedures
• Log and inform your Manager of any system problems.
• Suggest any improvements that could be made to improve existing systems and procedures.
• Follow policies and procedures outlined in the MGH and individual House Policy.
• Complete all duties to your best ability and within the department guidelines, and ensure a concise hand over.
• Report all broken or damaged departmental equipment to your supervisor.
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
I ________________________________________(name) DECLARE THAT I HAVE READ AND
UNDERSTAND THE JOB DESCRIPTION. I HAVE ALSO BEEN GIVEN THE OPPORTUNITY TO ASK QUESTIONS AND HAVE THEM ANSWERED.
As a result, I understand the requirements related to this job-description and agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: _________________________________ Date: ______/_______/20____
Manager
Title of Position: Food Server / Waiter or Host- Full-Time/Part-time/Casual
Reports to: Floor Manager
Position Overview:
The primary objective is to Treasure the Guest by providing friendly, attentive, and timely service to create an exceptional experience for all of our guests.
Abilities & Attributes:
• Must be flexible and must work a mix of days, nights, weekends and public holidays.
• Must project a professional image at all times through personal presentation/interpersonal skills.
• Must project an upbeat and positive attitude at all times to ensure a high team spirit.
• Must show initiative and have a willingness to learn at all times.
• Must focus, listen to required tasks & have exceptional communication skills.
Key Tasks & Expected Results:
• Check patrons' identification in order to ensure that they meet. minimum age requirements for consumption of alcoholic beverages.
• Receive and serve food & beverage orders to guests seated at the bar, restaurant & dining areas.
• Record orders accurately and immediately after receipt into the register system.
• Accept guest payment, process credit card charges and give change
• Wash and sterilize glassware, plated & cutlery.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make specific recommendations and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves, floor and storage areas.
• Report all equipment problems and bar maintenance issues to the shift manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Stock the bar area this includes stocking the fridge.
• Store delivered goods appropriately.
• Notify shift-manager any time a guest is not IOO% satisfied with their experience.
• Follow the Babylon sequence of service outlines in your training.
• Clean tables and/or counters after patron has left and reset the table
• Never return from the floor empty handed, always scan the area to find a table to clear, or a table to clean.
• Fill salt, pepper, sugar, cream, condiment, and napkin containers.
• Clean own station before next shift starts.
• Store delivered goods appropriately.
• Report and loss of stock i.e wastage or breakages to the supervisor on duty
• Report any mistakes made on POS to supervisor on duty
• Adhere to the open, changeover & close procedures.
Customer Service
• Learns the names and personally recognize our guests.
• Maintains a guest focus while performing duties
• Assumes 100% responsibility for quality guests’ experience.
• Provide efficient, friendly and professional service to all guests and work colleagues.
• Lead by example when attending to guest requests.
• Show efficiency in constantly striving to Treasure the guest.
• Take initiative to ensure that interactions with our guests (internal or external) are positive and productive liaise with the manager in charge if problems arise.
• Work together with trust so that our team meet the goals of the business.
• Treat guests and team from all cultural groups with respect, sensitivity and transparency.
• Thank guests for their visit and invite them to return.
• Embrace the Mantle Group Hospitality and Babylon values & vision.
Human Resources Responsibilities
• Attend on-going On Job Training Programs within the department to meet Brand and Service Standards.
• Effectively use the results of Quality surveys and guest questionnaires to help the section chef improve product and service delivery.
• Induct and make welcome new staff into the team, department and MGH in the first week of their employment by following MGH guidelines.
Systems & Procedures
• Log and inform your Manager of any system problems.
• Suggest any improvements that could be made to improve existing systems and procedures.
• Follow policies and procedures outlined in the MGH and individual House Policy.
• Complete all duties to your best ability and within the department guidelines, and ensure a concise hand over.
• Report all broken or damaged departmental equipment to your supervisor.
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
I ________________________________________(name) DECLARE THAT I HAVE READ AND
UNDERSTAND THE JOB DESCRIPTION. I HAVE ALSO BEEN GIVEN THE OPPORTUNITY TO ASK QUESTIONS AND HAVE THEM ANSWERED.
As a result, I understand the requirements related to this job-description and agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: _________________________________ Date: ______/_______/20____
Manager
store person
Job Description
Position: Store person/ delivery driver
Department: Central Warehouse
Reports to: Warehouse supervisor, Executive Chef
Position Overview:
The Store Person will be responsible for overseeing the efficient receipt, storage, and dispatch of a wide range of products. They will play a crucial role in maintaining accurate inventory records and ensuring that the store operates smoothly. Work with the warehouse team to ensure venues orders are picked, packed, invoiced and delivered. This role is Monday to Friday and requires early starts.
Key Responsibilities:
Demonstrate strong ‘ownership’ of the purchasing and stock control through commitment to the following areas of responsibility.
1. Receiving and Inspection: Receive incoming shipments, verify their contents against purchase orders, and inspect goods for damage or defects.
2. Storage and Organization: Ensure that all products are stored safely and appropriately, adhering to company guidelines and best practices for inventory management.
3. Inventory Management: Maintain accurate inventory records using computerized systems or manual counts. Perform regular stock checks and reconcile discrepancies.
4. Order Fulfillment: Prepare orders for dispatch, picking items accurately and packaging them securely to prevent damage during transit.
5. Documentation: Generate shipping documents, such as packing slips and shipping labels, and maintain organized records of all transactions.
6. Quality Control: Monitor product quality and report any issues or concerns to the appropriate personnel.
7. Health and Safety: always Adhere to health and safety regulations, ensuring that the store environment is clean, orderly, and hazard-free.
8. Food safety: ensure we follow food safety policies and procedures for receiving, transporting, and storing food. Fill out required documents daily.
9. Stock controlling: Ensure stock on hand is not excessive to the level of trade. Be in the know of all products and find out of upcoming shortages and act according to ensure we remain steady supply.
10. CTB: Manage and take real ownership of Cooking the books system ensuring that all orders and invoicing is completed through CTB.
11. Occupational Health and Safety: Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment. Report all unsafe work conditions including broken equipment. Use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, repairs, or cleaning needs to appropriate department.
Customer Service and supplier Responsibilities/Duties
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Maintain focus on ‘the Customer’s need’, Back Managers and chefs up so they can continue to focus on ensuring we treasure our customers.
• Any bonuses, gifts or payments offered to you personally must be declared and suppliers notified in future such will not be accepted and these costs should be put towards reducing purchase costs.
Occupational Health and Safety
• Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment.
• Report all unsafe work conditions including broken equipment to the Venue Manager.
• Use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
• Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, repairs, or cleaning needs to appropriate department.
Human Resource Responsibilities/Duties
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within the establishment.
• To promote teamwork, increase moral and a positive attitude.
Qualifications:
• High school diploma or equivalent qualification.
• Proven experience in a similar role, preferably in a retail or warehouse environment.
• Strong organizational skills and attention to detail.
• Ability to work independently and as part of a team.
• Proficiency in using inventory management software and basic computer applications.
• Excellent communication and interpersonal skills.
• Physical stamina and ability to lift and move heavy objects.
• Forklift certification
• Car licence with manual gearbox
Authorities
This position has all authority needed to achieve the above outcomes.
I _________________________ agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: ________________________ Date: _____________________
Position: Store person/ delivery driver
Department: Central Warehouse
Reports to: Warehouse supervisor, Executive Chef
Position Overview:
The Store Person will be responsible for overseeing the efficient receipt, storage, and dispatch of a wide range of products. They will play a crucial role in maintaining accurate inventory records and ensuring that the store operates smoothly. Work with the warehouse team to ensure venues orders are picked, packed, invoiced and delivered. This role is Monday to Friday and requires early starts.
Key Responsibilities:
Demonstrate strong ‘ownership’ of the purchasing and stock control through commitment to the following areas of responsibility.
1. Receiving and Inspection: Receive incoming shipments, verify their contents against purchase orders, and inspect goods for damage or defects.
2. Storage and Organization: Ensure that all products are stored safely and appropriately, adhering to company guidelines and best practices for inventory management.
3. Inventory Management: Maintain accurate inventory records using computerized systems or manual counts. Perform regular stock checks and reconcile discrepancies.
4. Order Fulfillment: Prepare orders for dispatch, picking items accurately and packaging them securely to prevent damage during transit.
5. Documentation: Generate shipping documents, such as packing slips and shipping labels, and maintain organized records of all transactions.
6. Quality Control: Monitor product quality and report any issues or concerns to the appropriate personnel.
7. Health and Safety: always Adhere to health and safety regulations, ensuring that the store environment is clean, orderly, and hazard-free.
8. Food safety: ensure we follow food safety policies and procedures for receiving, transporting, and storing food. Fill out required documents daily.
9. Stock controlling: Ensure stock on hand is not excessive to the level of trade. Be in the know of all products and find out of upcoming shortages and act according to ensure we remain steady supply.
10. CTB: Manage and take real ownership of Cooking the books system ensuring that all orders and invoicing is completed through CTB.
11. Occupational Health and Safety: Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment. Report all unsafe work conditions including broken equipment. Use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, repairs, or cleaning needs to appropriate department.
Customer Service and supplier Responsibilities/Duties
• Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
• Maintain focus on ‘the Customer’s need’, Back Managers and chefs up so they can continue to focus on ensuring we treasure our customers.
• Any bonuses, gifts or payments offered to you personally must be declared and suppliers notified in future such will not be accepted and these costs should be put towards reducing purchase costs.
Occupational Health and Safety
• Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment.
• Report all unsafe work conditions including broken equipment to the Venue Manager.
• Use safe manual handling techniques and practise safe work habits following MGH Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
• Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, repairs, or cleaning needs to appropriate department.
Human Resource Responsibilities/Duties
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within the establishment.
• To promote teamwork, increase moral and a positive attitude.
Qualifications:
• High school diploma or equivalent qualification.
• Proven experience in a similar role, preferably in a retail or warehouse environment.
• Strong organizational skills and attention to detail.
• Ability to work independently and as part of a team.
• Proficiency in using inventory management software and basic computer applications.
• Excellent communication and interpersonal skills.
• Physical stamina and ability to lift and move heavy objects.
• Forklift certification
• Car licence with manual gearbox
Authorities
This position has all authority needed to achieve the above outcomes.
I _________________________ agree to perform the duties as set out in the above job description and will carry out those duties to the performance standards required.
Employee Signature: ________________________ Date: _____________________