Assistant Venue Manager – Brewery, Distillery, Driving Range | Landers Pocket

Landers Pocket is Brisbanes newest golf, food and entertainment precinct — home to an on-site 4 Pines brewery, a Never Never Distilling Co. distillery, multiple bars, dining spaces, QLD’s biggest driving range and QLD’s Best Pub 2026. And we’re just getting started: a new garden bar is on the way, four padel courts are being built, and an amphitheatre is in the pipeline. This precinct is growing fast, and we need leaders who can grow with it.

We’re looking for an Assistant Venue Manager to help lead our brewery operations — someone who lives and breathes restaurants and knows what a genuinely great dining service looks like from the pass to the floor.

Restaurant experience is essential for this role. Not preferred — essential. We have a strong team of hospitality operators, and the piece we’re adding is deep restaurant know-how: service standards, sequence of service, floor management, kitchen-floor communication, and the discipline of a proper dining operation.

About the Role

Working alongside the Venue Manager, you will:

• Lead day-to-day service across the 4 Pines brewery taproom and Never Never distillery spaces
• Set and drive restaurant-standard service — sequence of service, section management, and front-of-house/kitchen coordination
• Train, coach and develop supervisors and floor staff to lift the dining experience across the precinct
• Manage rostering, labour costs and daily operations within budget
• Own the floor during peak trade — busy weekends, events, functions and everything in between
• Contribute to the openings ahead: the new garden bar, padel courts and future amphitheatre will all need strong operators shaping how they run
• Uphold compliance across food safety, RSA and licensing requirements

About You

• Proven restaurant management experience (restaurant AVM, restaurant manager or senior floor manager) — this is essential
• Strong understanding of full service standards: sections, sequence of service, and the kitchen-floor relationship
• Experience leading, training and holding a team to a standard
• Comfortable with the numbers — labour, COGS, daily reporting
• Calm and decisive during high-volume trade
• A genuine interest in beer, spirits and where they come from is a big plus — you’ll be working metres from where ours are made

This is a rare one: restaurant fundamentals applied to a precinct with a brewery, a distillery, and a pipeline of new venues to open. If you want your next step to be somewhere that’s building, not coasting — we’d love to hear from you.