Venue Managers - TAFE Students Preferred null

Who is ESKI?

Eski is where artisan gelato and the customer experience collide. Our vision is to not only to serve truly great gelato but to create destination spaces where people can gather. Our mobile kiosks (small format stores) will be located in hidden corners of Sydney. We intend to transform these venues into vibrant, Instagrammable spaces — think VIVID-style light activations, and themed immersions — that will keep people coming back for more. 

Who are YOU?

We are looking for dedicated Venue Managers with demonstrated food/customer service experience to help bring this vision to life. We’re in the early stages of building ESKI, which means we need an entrepreneurial and creative soul who’s inspired by creating human-centred food experiences. 

There’s no single, ideal candidate for this job. You might be: 

• ambitious about a hospitality career
• keen to gain hands-on food and beverage experience
• a person who dreams of owning their own business in the future  
• an aspiring chef with out-of-the-box dessert ideas.

Whoever you are and whatever you’re passionate about, you’ll be directly involved in developing and refining the ESKI concept, from store layout and menu selection to designing and activating our exterior spaces. 

Why ESKI?

You will be responsible for overseeing all aspects of our venue's customer-facing operations. As the primary person working in the kiosk, you’ll play a vital role in observing how customers respond to our menu items and the overarching ESKI experience. 

The role is designed to complement a candidates existing study/work commitments. You will only need to commit to working a minimum of 2 days per week for a period of 6 months.

ESKI plans to expand to multiple locations which will provide the right candidate opportunities for growth, and if interested, an ownership interest in future stores. 

RESPONSIBILITIES:

Venue and Process Establishment:

• Input/assistance in venue set-up, including service flow, layout, design, and tone (for current and futures stores)
• Contribute to business direction, positioning, menu offerings, and target customers.
• Input/assistance in refining digital ordering platform for onsite and offsite orders.
• Input/assistance in the development of standard operating procedures (SOPs) for all aspects of front-of-house (FOH) operations, including customer service and food handling.
• Input/assistance in creating a unique product offering to attract customers.
• Working with our marketing team to help drive customers to the venue.

Menu Development:

• Input/assistance in the development of foundation menu items.
• Initiate and refine ideas for menu specials.
• Contribute to product presentation and packaging.
• Monitor sales and identify opportunities for menu modifications.

Customer Experience:

• Input/assistance into creating memorable experiences that exceed guest expectations.
• Maintaining a clean and friendly environment.
• Ensuring that the quality of the product is exceptional at all times.
• Protecting the brand image (once established).

Team Management:

• Recruit, train, and mentor young staff (school age).
• Communicate effectively to ensure task completion and consistent service.

Daily Operations:

• Oversee daily operations, including opening, closing.
• Management of inventory and wastage.
• Ensure food safety standards are maintained.
• This will also include basic food preparation such as scooping ice-cream, making drinks etc.