Position Title: Duty Liquor Licence Manager
Number of Positions: 2
Location: Bay of Plenty
Pay Rate: $28 – $35 per hour
Hours of Work: 30 – 40 hours per week

Key Requirements

  • 2 Years of Experience or Level 4 Qualification.

Key Responsibilities

  • Act as Duty Manager during licensed trading hours.
  • Ensure compliance with liquor licence conditions and host responsibility policies.
  • Monitor alcohol service and prevent intoxication or prohibited service.
  • Supervise front‑of‑house staff and allocate duties during service.
  • Handle customer enquiries, feedback, and incidents involving alcohol service.
  • Maintain licence records, signage, and duty manager registers.
  • Ensure staff follow responsible service practices and age‑verification procedures.
  • Liaise with management regarding compliance and operational issues.
  • Maintain a safe, welcoming environment for customers.
  • Support overall restaurant operations during shifts.

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Position Title: Retail Floor Worker
Number of Positions: 2
Location: Bay of Plenty
Pay Rate: $24 – $28 per hour 
Hours of Work: 30 – 40 hours per week

 

Key Requirements

  • No experience or No qualification needed.

 

Key Responsibilities

  • Greet customers and assist with seating and orders.
  • Take food and beverage orders accurately and timely.
  • Serve food and drinks to tables according to service standards.
  • Maintain cleanliness of dining and service areas.
  • Handle payments and operate POS systems.
  • Respond to customer enquiries and basic complaints.
  • Follow health, safety, and hygiene procedures.
  • Clear tables and reset dining areas during service.
  • Support kitchen and bar teams during busy periods.
  • Maintain a professional and welcoming environment.

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Position Title: Chef
Number of Positions: 3
Location: Bay of Plenty 
Pay Rate: $27 – $32 per hour
Hours of Work: 30 – 40 hours per week

 

Key Requirements

  • Minimum 2 years’ experience or level 4 qualification.

 

Key Responsibilities

  • Prepare and cook Indian dishes according to restaurant recipes and standards.
  • Ensure food quality, taste, and presentation consistency.
  • Assist with food preparation, sauces, gravies, and spice mixes.
  • Maintain kitchen cleanliness and hygiene at all times.
  • Monitor stock levels and minimise food wastage.
  • Follow food safety, health, and hygiene regulations.
  • Operate kitchen equipment safely and correctly.
  • Coordinate with front‑of‑house staff for smooth service.
  • Support menu preparation and daily specials.
  • Assist in training junior kitchen staff when required.
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