Careers with
Three pound group
OUR TEAM.
The best thing about the Hospitality industry is the ability for everyone to find their niche and working for the Three Pound Group is no exception. Whether you are front of house, in the kitchen, in marketing or working as a yardie, everyone is a crucial and valued member of the team – a team that feels more like family – albeit a very large family, with over 350 members and growing.
At the core is a management team with diverse histories and experiences that bring an incredible depth of standard to the Group. With a culture that is not satisfied with a “that’ll do” attitude, the management team drive and encourage constant improvement and growth throughout all departments. This also leads to many opportunities for further training and career growth within the group and we believe strongly in fostering talent, where there is loyalty and dedication.
Current
Vacancies
-
The Three Pound Group are looking for additional Casual staff at our various venues. Positions available include bartenders, waitstaff, glassies and baristas.
Experience is preferred but we are willing to train the right people who are keen to enter the hospitality industry. Applicants will be required to have an RSA and availability for weekends and nights.
Candidates will be required to have an RSA and availability to work various hours including nights, weekends and day shifts.
Award rates apply. Levels will be decided based on experience and role.
APPLY NOW -
This full-time position is suited to an experienced hospitality professional with strong beverage knowledge, attention to detail and experience leading a team. The role will have a strong focus on bar operations, beverage standards and stock management, while also supporting the wider venue team and FOH service.
Key responsibilities include:
Supporting the day-to-day management of the venue
Beverage menu development and implementation
Stock and inventory management
Bar management and organisation
Leading, training and developing team members
Managing casual employees during service
Maintaining high standards of beverage and service
Working closely with the Venue and Operations Managers
-
This position requires strong cooking skills, the ability to lead a busy service and a hands-on approach to kitchen operations. The Sous Chef will work closely with the Head Chef to support the day-to-day running of the kitchen, develop the team and maintain high standards across food quality, cleanliness and kitchen operations.
Key responsibilities include:
Leading preparation and service alongside the Head Chef
Maintaining consistent food quality, presentation and portion control
Supporting, training and directing the kitchen team
Assisting with menu development and seasonal changes
Assisting with ordering, stock rotation, waste and food costs
Maintaining high food safety and kitchen cleanliness standards
Taking responsibility for the kitchen in the Head Chef’s absence
-
This full-time position is suited to an experienced hospitality professional with strong food and beverage knowledge and a hands-on approach to service. Experience in restaurant service and functions is highly regarded.
Key responsibilities include:
Leading, managing and training employees on shift
Supervising restaurant and bar service
Assisting with the setup and coordination of functions
Maintaining high standards of venue presentation and service
Supporting team performance and development
Communicating with the wider management team to ensure smooth service
-
This position requires strong cooking skills, the ability to lead a busy service and a hands-on approach to kitchen operations. The Sous Chef will work closely with the Head Chef to support the day-to-day running of the kitchen, develop the team and maintain high standards across food quality, cleanliness and kitchen operations.
Key responsibilities include:
Leading preparation and service alongside the Head Chef
Maintaining consistent food quality, presentation and portion control
Supporting, training and directing the kitchen team
Assisting with menu development and seasonal changes
Assisting with ordering, stock rotation, waste and food costs
Maintaining high food safety and kitchen cleanliness standards
Taking responsibility for the kitchen in the Head Chef’s absence
career FAQs
-
No, industry experience isn’t needed. We are always eager to take people on who are interested in starting a hospitality career. We offer on-premises training to assist you in a successful transition into the hospitality industry.
-
TPG offers pathways to recognize and support team members looking to develop further skills and move into senior positions.