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Careers in Hospitality with Nick & His Team
Please Email Resumes to james@nicks-seafood.com.auIn Sydney, Nick's Restaurant Group has six locations all on the shores of one of Australia's Greatest City's. We pride ourselves on high levels of Staff retention, and solid company work ethics. Progression and movement within the Group comes with skills that are learnt, and many of our staff who started as waiters have moved their way into management teams.
The Group is always looking for new opportunities and new faces to join our ever growing family of staff.
Positions Available
Restaurant Manager
The Restaurant Manager holds a position of leadership. They are, together with their assistant manager and supervisors, in charge of operations of their property and customer service of their team. They are required to effectively and profitably manage all Front of House and Back of House duties. They need professional, inspirational and structural motivation. The role is one of ownership, passion and drive – Needs to be a leader in every sense of the word.
The Restaurant Manager holds a position of leadership. They are, together with their assistant manager and supervisors, in charge of operations of their property and customer service of their team. They are required to effectively and profitably manage all Front of House and Back of House duties. They need professional, inspirational and structural motivation. The role is one of ownership, passion and drive – Needs to be a leader in every sense of the word.
Assistant Manager
The Assistant Manager jointly with the Restaurant Manager holds a position of leadership. They must embrace the direction of the Restaurant Manager and uphold a strong front for the management team. They need to be the eyes of the restaurant when we are operational with the ability to give direction, motivation and passion to their staff. Upholding restaurant policies and procedures whilst invoicing an emotional passion in the industry for their staff, and strive actively to better the business every step of the way.
The Assistant Manager jointly with the Restaurant Manager holds a position of leadership. They must embrace the direction of the Restaurant Manager and uphold a strong front for the management team. They need to be the eyes of the restaurant when we are operational with the ability to give direction, motivation and passion to their staff. Upholding restaurant policies and procedures whilst invoicing an emotional passion in the industry for their staff, and strive actively to better the business every step of the way.
Restaurant Supervisor
Restaurant Supervisor are part of the management team, reporting to the assistant manager and restaurant manager. A Supervisors role is dynamic and a Supervisor must support the Restaurant Managers policies and procedures as well as that of the company. More commonly than not a Restaurant Supervisors look to hone their skills with intent of moving into higher management roles later on. Learn about labour components, profitability reports and motivational management. As with our other roles in the Management team a strong passion and drive for the industry is essential.
Restaurant Supervisor are part of the management team, reporting to the assistant manager and restaurant manager. A Supervisors role is dynamic and a Supervisor must support the Restaurant Managers policies and procedures as well as that of the company. More commonly than not a Restaurant Supervisors look to hone their skills with intent of moving into higher management roles later on. Learn about labour components, profitability reports and motivational management. As with our other roles in the Management team a strong passion and drive for the industry is essential.
Hostess/Maitre'd
A crucial role in any establishment the Host/Hostess is the face of the restaurant. They, on a personality scale, need to be bubbly yet professional, strong-willed as well as soft and most importantly calm under pressure. On an operational scale they need to be able to read the restaurant, understand the seating plan and observe the reaction of clients. A Maitre’d needs to take ownership of the clients in the property and make sure their needs are adhered to. A critical role in any property and it is one that needs personality, classy presentation and a strong sense of professionalism.
A crucial role in any establishment the Host/Hostess is the face of the restaurant. They, on a personality scale, need to be bubbly yet professional, strong-willed as well as soft and most importantly calm under pressure. On an operational scale they need to be able to read the restaurant, understand the seating plan and observe the reaction of clients. A Maitre’d needs to take ownership of the clients in the property and make sure their needs are adhered to. A critical role in any property and it is one that needs personality, classy presentation and a strong sense of professionalism.
Professional Waiters
Waitstaff are the backbone of any great Restaurant and here at Nick’s Restaurant Group we take the professionalism and customer service of waitstaff seriously. Important to have knowledge of both Australian Seafood and Livestock cuts. A passion and understanding of Australian wines and of grape knowledge. Time management and being able to maintain a section at the highest quality and standard is a task that must be mastered. It is crucial that waitstaff in our group are well presented, take pride in their work and are able to deal with various public personalities. Waitstaff must multi task and stay within the restaurants policies and procedures that are put in place by the Restaurant Manager. For people looking to move forward in their hospitality careers, Nick’s Restaurant Group looks to progress experience waitstaff into a management team broaden their knowledge and move forward in their professional careers.
Waitstaff are the backbone of any great Restaurant and here at Nick’s Restaurant Group we take the professionalism and customer service of waitstaff seriously. Important to have knowledge of both Australian Seafood and Livestock cuts. A passion and understanding of Australian wines and of grape knowledge. Time management and being able to maintain a section at the highest quality and standard is a task that must be mastered. It is crucial that waitstaff in our group are well presented, take pride in their work and are able to deal with various public personalities. Waitstaff must multi task and stay within the restaurants policies and procedures that are put in place by the Restaurant Manager. For people looking to move forward in their hospitality careers, Nick’s Restaurant Group looks to progress experience waitstaff into a management team broaden their knowledge and move forward in their professional careers.
Bar Staff (Cocktail Experience)
Bar Staff within Nicks Restaurant Group must have the ability to work within a team, have an understanding of stock control and acquire both a flamboyant and professional manner. Hosting two Public Bars & 6 Restaurant Bars, Nick’s Restaurant Group needs reliable, responsible and creative individuals. Ability to put together new and inventive cocktail lists, as well as having an unsurpassed flair for presentation of their drinks. Coffee experience is a necessity. Fast paced, action-packed environment with an ambiance that cannot be matched.
Bar Staff within Nicks Restaurant Group must have the ability to work within a team, have an understanding of stock control and acquire both a flamboyant and professional manner. Hosting two Public Bars & 6 Restaurant Bars, Nick’s Restaurant Group needs reliable, responsible and creative individuals. Ability to put together new and inventive cocktail lists, as well as having an unsurpassed flair for presentation of their drinks. Coffee experience is a necessity. Fast paced, action-packed environment with an ambiance that cannot be matched.
Runners
The Runners are the backbone of the restaurant floor. The primary role of the runner is to support the Waitstaff; requiring the ability to carry a minimum of three plates, must confidently carry a tray of drinks, and the skills to open a bottle of wine. Runners are an entry level role into our restaurants and we look to perfect basic waiting skills in order to promote these team members to waiters at a later date. They require great customer service as well as an ability to thrive off a fast paced environment with unsurpassed professionalism. Food, wine and service training is provided in-house in order to ensure skill levels are constantly improving. Being able to work well within a team is crucial for this role.
The Runners are the backbone of the restaurant floor. The primary role of the runner is to support the Waitstaff; requiring the ability to carry a minimum of three plates, must confidently carry a tray of drinks, and the skills to open a bottle of wine. Runners are an entry level role into our restaurants and we look to perfect basic waiting skills in order to promote these team members to waiters at a later date. They require great customer service as well as an ability to thrive off a fast paced environment with unsurpassed professionalism. Food, wine and service training is provided in-house in order to ensure skill levels are constantly improving. Being able to work well within a team is crucial for this role.
Executive Chef
An executive chef in our group holds a high level of authority within the kitchen. An executive chef is someone that others need to look up to in times of uncertainty. They need to be level-headed under pressure and have the highest expectations of presentation and quality from the chefs around them. They need to have the highest levels of stock control, seafood handling knowledge & ability to work with the guidelines of restaurant policies and procedures as stated by General Manager. The key attributes of successful applicant will be a strong understanding of food costing, labour components and well structured and cost effective rosters with an unsurpassed passion for the industry and a unique flair. In addition they must have a personality that is both motivational, inspirational and be a strong team leader.
An executive chef in our group holds a high level of authority within the kitchen. An executive chef is someone that others need to look up to in times of uncertainty. They need to be level-headed under pressure and have the highest expectations of presentation and quality from the chefs around them. They need to have the highest levels of stock control, seafood handling knowledge & ability to work with the guidelines of restaurant policies and procedures as stated by General Manager. The key attributes of successful applicant will be a strong understanding of food costing, labour components and well structured and cost effective rosters with an unsurpassed passion for the industry and a unique flair. In addition they must have a personality that is both motivational, inspirational and be a strong team leader.
Sous Chef
A Sous Chef needs to support policies and procedures no only put in place by the head chef but also by the Group General Manager. A Sous Chef must have a clean, motivational personality with a drive and passion for the industry. Ability to come up with new menu ideas – solid understanding of menu costings and an unsurpassed level of professionalism with their team. A Sous Chef needs to report back to His/Hers Head Chef and take a position of leadership in absence of their senior. They must want to improve their skills and learn from those around them with an ultimate goal of becoming a Head Chef for the group further down the track.
A Sous Chef needs to support policies and procedures no only put in place by the head chef but also by the Group General Manager. A Sous Chef must have a clean, motivational personality with a drive and passion for the industry. Ability to come up with new menu ideas – solid understanding of menu costings and an unsurpassed level of professionalism with their team. A Sous Chef needs to report back to His/Hers Head Chef and take a position of leadership in absence of their senior. They must want to improve their skills and learn from those around them with an ultimate goal of becoming a Head Chef for the group further down the track.
Chef de Partie
A Chef de Partie needs to control day to day running of a section. The skills to portion and prepare all seafood, livestock and other produce used on their section. It is a necessity to maintain the cleanliness of the property and to have the highest level of hygiene standards. The ability to monitor the quality of product being produced by others around them. A Chef de Partie need to show strict disciplines in storing, correctly rotating and labelling all produce and sauces on their section. They Must maintain a level-head and a calm nature under pressure with the knowledge to lend guidance to Apprentices throughout the kitchen brigade during service. A Chef de Partie needs to thrive on quality, speed and a strong team environment in addition to taking ownership of what they do and have pride in their work.
A Chef de Partie needs to control day to day running of a section. The skills to portion and prepare all seafood, livestock and other produce used on their section. It is a necessity to maintain the cleanliness of the property and to have the highest level of hygiene standards. The ability to monitor the quality of product being produced by others around them. A Chef de Partie need to show strict disciplines in storing, correctly rotating and labelling all produce and sauces on their section. They Must maintain a level-head and a calm nature under pressure with the knowledge to lend guidance to Apprentices throughout the kitchen brigade during service. A Chef de Partie needs to thrive on quality, speed and a strong team environment in addition to taking ownership of what they do and have pride in their work.
We look forward to meeting you. Please Email Resumes to james@nicks-seafood.com.au
