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venue manager

  • High level of business and financial management skills.
  • Excellent stock and cash management 
  • Strong planning and organisational skills. 
  • Hands on management style,leading by example
  • The ability to manage labour costs and rosters. 
  • Extensive experience within the bar/pub/gaming industry.
  • Current Accreditation : RSA, RSG, Victorian Gaming License, TAB basics and Licensees’ First step.

venue manager

  • Development and implementation of operation procedures 
  • Ensuring the venue is operating within the constraints of the liquor license 
  • Ability to liase with licensing officers, police and government department as required
  • Researching, managing and reporting on competitor activity to maximise market opportunities 
  • Organise workflow and delegation of duties to appropriate staff members
  • Ensuring ethical conduct by all members of staff and maintain an ongoing position of the company as a business of high repute
  • Ability to develop, maintain and meet key performance indicators in line with company strategies 

venue manager/planner

  • Scheduled and conducted venue tours. 
  • Planned and coordinated details of booked events. 
  • Coordinated with outside vendors and kept vendors updated throughout the wedding. 
  • Held planning meetings with clients to go over wedding day events. 
  • Handled all wedding events including ceremony, grand entrance, dinner, toasts, cake cutting, first dances, bouquet/garter toss, etc. 

venue manager

  • Identifying and implementing plans to develop partnerships with aligned brands providing similar quality, service and value
  • Participating in overall sales strategy planning internally and with key stakeholders 
  • Negotiating pricing for corporate events and functions
  • Continually pursuing and developing new business opportunities

venue manager

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance of venue facilities.
  • Hire, train, and supervise all staff.
  • Confer with head chef to plan and cost establishments’ menus.
  • Plan private functions or other special events and services.
  • Referred to reports to ensure controls were put in place to minimise wastage, control labour and to make improvements to the ongoing success of the business.
  • Payroll duties.