Marine Steward courses in New South Wales

A Restaurant Supervisor manages staff, ensures smooth operations, handles customer issues, oversees reservations and events, and works irregular hours, requiring leadership skills.

A Bar Attendant serves drinks, handles payments, cleans equipment, and provides customer service in bars, managing tasks quickly and working irregular hours.

A Cafe Attendant serves food and drinks, takes orders, processes payments, and performs tasks like clearing tables and cleaning in a cafe.

A Venue Manager coordinates events at a venue, overseeing details like staffing, catering, and equipment, while ensuring effective communication and problem-solving.

A Waiter serves diners in a restaurant, takes orders, delivers food, clears tables, and must excel in customer service and multitasking.

A Barista prepares and serves beverages, takes orders, processes payments, and maintains equipment while providing excellent customer service.

A Duty Manager supervises shifts in hospitality venues, ensuring smooth operations, managing staff, and addressing customer issues during events.

A Shift Manager supervises staff and operations at a dining venue, ensuring smooth service and excellent customer care during shifts.

A Bar Manager oversees operations, supervises staff, manages finances, and resolves issues while organising events at licensed venues.

A Food Safety Supervisor ensures compliance with food safety standards by overseeing food handling, conducting inspections, and training staff in hygiene practices.

A Night Auditor manages overnight hotel operations, balancing accounts and addressing guest needs, requiring strong bookkeeping and customer service skills.

A Rooms Division Manager oversees front desk, reservations, and housekeeping to maximise room occupancy while ensuring excellent guest service.

A Hospitality Manager oversees operations in hotels or restaurants, ensuring high service standards and enhancing guest satisfaction.

A Food and Beverage Manager oversees dining operations, ensuring high standards in food quality, service, and staff performance while managing inventory.

A Kitchen Manager oversees kitchen operations, ensuring food quality, safety, and efficiency, requiring leadership and organisational skills.

A Bartender prepares and serves drinks, handles cash, maintains cleanliness, and ensures customer safety while creating a welcoming atmosphere.