Restaurant Manager

AURIGNIS LIMITED, trading as 21 Days Bar & Brasserie, is seeking an experienced and motivated Restaurant Manager to join our team in Browns Bay, Auckland.

21 Days Bar & Brasserie is an established premium dining restaurant located in the Browns Bay seaside dining area. We specialise in premium steak and modern Western cuisine, with operations covering restaurant dining, private dining, group functions, catering, and a range of customer dining experiences.

About the Role

As Restaurant Manager, you will be responsible for planning, organising and overseeing the day-to-day operations of the restaurant to ensure efficient service delivery, consistent food and service standards, effective staff performance, and a high-quality customer experience.

The role involves coordination across front-of-house operations, kitchen service, functions, purchasing, stock control and customer service. We are looking for a hands-on manager who can maintain effective restaurant operations during regular service, functions and busy trading periods.

Key Responsibilities

• Plan, organise and oversee the day-to-day operations of the restaurant, including regular dining services, private dining, group bookings and functions.
• Coordinate with the Head Chef and kitchen team on menu planning, seasonal offerings, function menus and service requirements to ensure efficient food and beverage operations.
• Plan and coordinate private dining, functions and catering services, including reservations, staffing, table arrangements and communication between front-of-house and kitchen teams.
• Manage the purchasing and supply of food, beverages and other restaurant goods, and monitor pricing, stock levels, usage, wastage and operational costs.
• Maintain relevant operational and financial records and implement appropriate cost-control and operational improvement measures.
• Ensure restaurant facilities and service areas are maintained to appropriate standards and that operations meet applicable food safety, health and workplace requirements.
• Monitor food and service quality, engage with customers, assess customer satisfaction and resolve service issues professionally.
• Participate in staff recruitment and take responsibility for training, supervising, developing and monitoring the performance of restaurant service staff.
• Prepare and manage staff rosters and work allocation according to customer demand, reservations, functions and operational requirements.
• Establish and maintain restaurant service procedures and standards, and coordinate front-of-house and kitchen operations to ensure efficient workflow and consistent customer service.

Requirements

Applicants must have either:

• A relevant New Zealand Diploma (Level 5 or above), or an equivalent overseas qualification, in Hospitality Management, Hotel Management, Tourism Management, Food and Beverage Management, or a closely related field; OR
• At least three years of relevant management or supervisory experience in the hospitality industry.

Applicants should also have:

• Sound knowledge of restaurant or hospitality operations and customer service standards.
• Strong staff supervision, training and team coordination skills.
• Good organisational, communication and problem-solving skills.
• The ability to manage restaurant operations effectively in a busy customer-facing environment.
• The ability to coordinate effectively with kitchen, service and management teams.
• The ability to maintain service standards and respond appropriately to operational and customer issues.
• Availability to work evenings, weekends and public holidays as required by the restaurant's operating schedule.

Experience in premium dining, hotels, restaurants, functions, catering or food and beverage operations will be an advantage.

Employment Details

Position: Restaurant Manager
Employment Type: Permanent, full-time
Location: Browns Bay, Auckland
Hours: 30–40 hours per week

What We Offer

• Stable, permanent employment with an established Auckland hospitality business.
• A professional and supportive working environment.
• Exposure to premium dining, private functions, catering and varied hospitality operations.
• Opportunities to further develop restaurant management, staff leadership and operational management skills.