Restaurant Manager

Key Responsibility:

• Plan and develop menus in consultation with the Head Chef, taking into account customer preferences, seasonal availability, and cost control;
• Coordinate promotional activities and special offers (e.g. seasonal noodle sets, membership discounts, cultural food events) to drive customer engagement and sales growth;
• Oversee purchasing, pricing, and supplier relationships to ensure quality, cost-effectiveness, and budget compliance;
• Maintain accurate records of inventory, supplier orders, and daily transactions to ensure effective stock control and smooth operations;
• Ensure compliance with food safety, hygiene, and health regulations across the dining and kitchen areas;
• Monitor sales performance and operating costs; prepare financial reports and assist with budgeting to maintain profitability;
• Manage customer service standards, respond to feedback and complaints professionally, and ensure high levels of customer satisfaction;
• Recruit, train, and supervise kitchen and front-of-house staff to maintain strong teamwork and service quality;
• Provide operational support during busy service periods to ensure smooth and efficient operations;
• Perform other managerial duties as reasonably required by the employer.

About You:

• At least 2 years of relevant management experience in the hospitality industry; OR
• A relevant NZQF Level 4 qualification or above; OR,
• A Bachelor's degree or higher qualification (any discipline).

You will also:

• Be physically fit and capable of working in a fast-paced environment;
• Have a clean criminal record;
• Demonstrate strong leadership, organizational, and communication skills.

Applicants for this position should have NZ residence or a valid NZ work visa. Please state your visa status in your application.