Restaurant Manager

Location: Canterbury, New Zealand
Employer: T & S (2019) Limited
Business: Indian Restaurant & Bar

Employment Type: Full-time, Permanent
Hours of Work: Minimum 30 hours per week
Roster: Restaurant operates from 12:00 PM to 08:30 PM, including weekends and public holidays as required
Pay Rate: NZD $25.00 – $35.00 per hour, depending on skills and experience

Key Responsibilities

• Plan, organise, and manage the daily operations of the Indian restaurant and bar.

• Oversee food service, customer experience, and overall restaurant performance.

• Recruit, train, supervise, and roster kitchen and front-of-house staff.

• Ensure compliance with health & safety regulations, food safety standards, and licensing requirements.

• Monitor stock levels, place orders, manage suppliers, and control food and operational costs.

• Handle customer enquiries, feedback, and complaints professionally to maintain high service standards.

• Manage cash handling, daily takings, and basic financial reporting.

• Implement policies and procedures to improve efficiency, service quality, and profitability.

• Coordinate with kitchen staff to ensure timely food preparation and smooth service during operating hours.

• Promote the restaurant and maintain its reputation within the local community.

Minimum Requirements

• At least 2 years of relevant work experience
  OR

• NZ Register Level 4 or higher qualification in Hospitality Management, Business, or a related field.

• Strong understanding of restaurant operations, staff management, and customer service.

• Ability to work evenings, weekends, and public holidays.

• Good communication, leadership, and organisational skills.

Cook

Location: Canterbury, New Zealand
Employer: T & S (2019) Limited
Business: Indian Restaurant & Bar

Employment Type: Full-time, Permanent
Hours of Work: Minimum 30 hours per week
Roster: Restaurant operates from 12:00 PM to 08:30 PM, including weekends and public holidays as required
Pay Rate: NZD $25.00 – $32.00 per hour, depending on skills and experience

Key Responsibilities

• Prepare, cook, and present authentic Indian cuisine including curries, tandoori dishes, breads, rice dishes, and grilled meats/vegetarian items.

• Prepare ingredients by washing, cutting, marinating, and seasoning food items as per recipes and business standards.

• Operate kitchen equipment such as grills, fryers, tandoor ovens, and cooking utensils safely and efficiently.

• Ensure consistency, quality, taste, and portion control of all dishes served.

• Assist with menu preparation and suggest improvements to dishes and food presentation.

• Monitor food stock levels, assist with ordering supplies, and minimise food wastage.

• Maintain a clean, organised, and hygienic kitchen environment in compliance with Food Control Plan and health & safety regulations.

• Follow all workplace health, safety, and hygiene standards.

• Work effectively as part of a team during busy service periods.

Minimum Requirements

• At least 2 years of relevant work experience
  OR

• NZ Register Level 4 or higher qualification in Cookery or a closely related field.

• Good knowledge of Indian spices, cooking techniques, and kebab preparation.

• Ability to work evenings, weekends, and public holidays.

• Reliable, hardworking, and able to work under pressure.

Baker

Location: Canterbury, New Zealand
Employer: T & S (2019) Limited
Business: Indian Restaurant & Bar

Employment Type: Full-time, Permanent
Hours of Work: Minimum 30 hours per week
Roster: Restaurant operates from 12:00 PM to 08:30 PM, including weekends and public holidays as required
Pay Rate: NZD $25.00 – $35.00 per hour, depending on skills and experience

Key Responsibilities

• Check the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.

• Check the quality of raw materials and weigh ingredients accurately.

• Knead, mature, cut, mould, mix and shape dough and pastry goods.

• Prepare pastry fillings.

• Monitor oven temperatures and product appearance to determine baking times.

• Coordinate the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products.

• Glaze buns and pastries, and decorate cakes with cream and icing.

• Operate machines which roll and mould dough and cut biscuits.

• Empty, clean and grease baking trays, tins and other cooking equipment.

Minimum Requirements

• At least 2 years of relevant work experience
  OR

• NZQF Level 4 or equivalent relevant qualification in baking, cookery, or a related field.

• Ability to work evenings, weekends, and public holidays.

• Reliable, hardworking, and able to work under pressure.

How to Apply

Suitable candidates are invited to apply by submitting their CV and a brief cover letter outlining their relevant experience and qualifications.