General Manager

We are looking for someone who is mostly focused on Back of House Management. The Nightcar is a business with quite a few different elements and we have different staff in charge of the main departments. This role is aimed to be the knot which ties the three departments together. We are looking for someone unbiased and capable of serving as an overwatch while being able to jump into different gaps to fill the need when required. 

The Nightcar is a restaurant that has many Chinese elements to it therefore we hope to look for someone who has a strong understanding of Chinese flavours and products while also familiar with the local New Zealand market.

One with wine knowledge would be a plus.

Note: Delegation is key. Someone else can complete the tasks but responsibility is as below.

Operational Management

• Oversee daily restaurant operations to ensure placed systems are being utilized.

• Manage opening and closing procedures and systems.

• Monitor inventory levels (par levels) and ensure timely ordering of supplies and ingredients.

• Enforce health, safety, and hygiene standards in compliance with local regulations.

• Maintain a cohesive balance between the three departments (Front of house, Kitchen, and Bar)

• Ensure proper functioning of equipment and coordinate repairs or maintenance.

Staff Management

• Hire, train, and onboard staff, including chefs, servers, bartenders, and support staff.

• Create and manage staff schedules to optimize labor efficiency.

• Monitor staff performance, provide coaching, feedback, and conduct performance evaluations.

• Handle disciplinary actions, conflict resolution, and team motivation.

• Foster a positive, productive work environment with high staff morale.

Financial and Administrative Responsibilities

• Develop and manage budgets, including labor, food, and operational costs.

• Monitor daily sales, cash handling, and banking procedures. (Tips distribution)

• Analyze financial reports to identify areas for improvement and cost control.

• Implement strategies to improve profitability and efficiency.

• Manage vendor relationships and negotiate contracts where applicable.

Customer Service

• Maintain high levels of customer satisfaction by ensuring excellent service and quality.

• Address and resolve customer complaints professionally and promptly.

• Monitor guest feedback (in-person and online) and take appropriate action.

Marketing and Business Development

• Develop and execute marketing and promotional strategies to attract customers.

• Manage social media presence, online listings, and customer engagement platforms.

• Maintain and expand on our own in house events (weekly, monthly, yearly)

• Collaborate with local businesses or community events for cross-promotion.

• Implement loyalty programs or special events to drive repeat business.

Compliance and Risk Management

• Ensure compliance with food safety regulations, licensing, and labor laws.

• Conduct regular safety audits and risk assessments.

• Maintain accurate records related to health inspections, staff certifications, and legal documentation (Manager's Licence, LCQ, Staff Visa expiration etc).

Leadership and Strategy

• Set operational goals and standards for the restaurant.

• Analyze trends and adapt business strategies as needed.

• Lead by example in delivering exceptional service and teamwork.

• Develop long-term strategies for growth, sustainability, and operational excellence.

Please note a drug test will be required. 

Thank you and we are looking forward to hear from you.