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Join the team

We are in search of dynamic and passionate hospitality professionals to join our team. Click link below to send us your CV/resume or write to us at


  • Restaurant Front of House Manager
  • Wait staff
  • Bartender
  • Head Chef
  • Chef de Partie 
  • Full time, part time and casual opportunities available
  • Competitive salary + entitlements
  • An enthusiastic workplace driven by customer service. 
  •  Training and development to foster your career in hospitilaity. 
  • Golden Plate State Winner Best Casual Dining 2017

We strive to provide our guests with great food, beverage & customer service – and this can only happen with the right people.
Known for our attentive, personal and fun service we are seeking individuals who:

  • Are well presented, personable and enjoy building customer relations.
  • Have at least 6 months in a quality restaurant and bar environment.
  • Possess a strong work ethic and reliably available to work weekends, public holidays and evenings.
  • Have a personal interest in and knowledge of food and beverage and its provenance (training and producer visits will also be made available).
  • Possess a genuine love for hospitality with a desire to learn and develop a career.


  • Coordinate and work alongside a team of up to 6 
  • Minimum 1 year experience in the same role at a quality establishment
  • Work alongside Head Chef and owner to ensure systems and structures are in place
  • Manage daily restaurant service operations, rostering etc.


  • Minimum 1 year in similar role at a quality bar or restaurant.
  • Sound understanding of classic cocktails and respect for recipes.
  • Passionate about the art of craft and seasonal cocktails. 
  • Precise and proactive work ethic. 
  • Driven to provide an outstanding customer experience. 

An opportunity for an accomplished head chef to lead our dynamic restaurant and bar, with a strong passion for:

  • Small-scale producers and their products.
  • Seasonality and representing this with creativity
  • Whole animal butchery and head to tail cooking.
  • A contemporary, "bistronomy" focused approach to food.

Essential requirements include:

  • Design and manage an upmarket all-day dining menu, with a la carte and sharing options as well as quality bar food. 
  • Experience in various kitchen sections: larder, dessert, grill, etc 
  • Hard working, passionate and motivated with great attention to detail
  • Can work weekends, public holidays, nights as business requires.
  • Manage a small kitchen team, menus and budgets. 
  • Functions and weddings for up to 100 persons
  • Clean and well presented. 


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