Carmita Restaurant & Bar is seeking an experienced and passionate Chef to join our dynamic kitchen team on a full-time basis.

Founding Restaurant Manager Build the team. Shape the culture. Help create a Bangalow institution.

Competitive Salary + Bonuses – Meet your targets and enjoy the rewards.

Competitive Salary + Bonuses – Meet your targets and enjoy the rewards.

chef Carmita Restaurant Byron Bay $75000-80000- full time Carmita restaurant and bar is seeking an experienced and passionate chef to join our dynamic kitchen team on a full-time basis.

Summerland Farm | Northern Rivers NSW Lead a destination dining experience with purpose.

Short description (SEEK summary line):Full-time kitchen position at a Japanese-inspired dinner restaurant in Byron Bay.

A little bit about us: Located on fifty acres of absolute beachfront, Elements of Byron is an award-winning resort known for its laid-back luxury and exceptional guest experiences.

Lead a busy pet resort where your passion for animals, people, and operations can truly make an impact.Your new company As Resort Manager, you will be responsible for the overall management of resort operations, ensuring the highest standards of animal welfare, customer service, staff performance, and facility presentation.

Frida’s Field is a restaurant and event space located on a beautiful eco-farm in Nashua in the Byron Bay hinterland, just 10 minutes from Bangalow and 25 minutes from central Byron Bay.  We have been awarded a Sydney Morning Herald Good Food Guide Hat Award 3 times including in the 2026 awards.   We are looking for an experienced Venue Manager with a genuine love of food, beverage and hospitality.  We are offering a competitive salary of $90k per year plus 12% super and an annual performance-based bonus (negotiable depending on experience).    This is a multifaceted and hands-on role suited to someone with experience in and passion for restaurant management, weddings & events, beverage list management, customer service and administration.  The role is full time (38 hours per week over 5 days).  3 days per week are running service and 2 days per week are for administration, rostering, ordering, preparation and planning.  The role offers great work-life balance; most work hours are during the day, except when hosting a wedding or special event.  We are open for 3 lunch services per week on Fridays, Saturdays and Sundays - these are bookings-only, set-menu shared feasts, with just one sitting per day starting at 12pm and running until around 3pm.  Service is similar to an event where all customers receive the same meal simultaneously, but it incorporates restaurant-style service standards with detailed menu tasting notes and taking beverage orders on the floor.  The venue manager is required to be hands-on - interacting with customers, managing the FOH team, managing the pass, ensuring the venue is presentable etc.   Weddings and events are an essential aspect of the business and previous experience in this area is very highly regarded.  We host around 15-25 weddings per year; and around 15 corporate events, private parties, and Frida's-run special events.  Wedding couples are required to hire a wedding planner to support them in organising their wedding; and the Frida's Field venue manager works closely with them to ensure weddings run smoothly and are well executed.  For other events, the venue manager either works directly with the customer or with an event planner (depending on the size and nature of the event).  Excellent beverage knowledge is a must for this role as is previous experience managing a restaurant beverage list, developing beverage pairings to match food menus, and managing wedding & events drinks packages.  A key part of the role is serving as the main point of contact for all customer enquiries at Frida's Field - including restaurant, weddings, and special events.  The venue manager must be adept at managing customer relationships via email, telephone and face-to-face interactions.  Leading, recruiting and managing a great FOH team is also a major part of the role; including the ability to handle scaling the team up to run large events and down to run small lunch services.  As a bookings-only venue, we always know how many guests are coming through the door and we adapt our staff rostering accordingly.