Permanent Restaurant Manager role at V.T Station Indian Eatery, Auckland, offering full operational autonomy. Responsible for end-to-end restaurant management including staff leadership, menu and function planning with chefs, stock and supplier control, compliance, and customer experience. Minimum 30 hours guaranteed (up to 45), paid overtime in peak periods, and competitive pay of $30–$33 per hour.

About the role

V.T Station is a well-established, railway station themed eatery takes you on an authentic nd a flavourful journey across India. Our food is authentic, but our ambiance is modern and themed to represent its name, V.T. Station. We don’t just serve your typical Mango Lassi and Butter Chicken—we also showcase a wide range of lesser-known, street inspired Indian dishes. We pride ourselves on our cocktails, crafting our own syrups in-house and serving drinks that are as Instagram-worthy as they are delicious.

We are seeking a Restaurant Manager to take full operational responsibility for the business.

This is a hands-on leadership role with genuine autonomy. The owner is not involved in the day-to-day running of the restaurant, so you will be trusted to manage operations independently, make practical decisions, and run the restaurant as if it were your own.

Reporting into the owners, you will manage approx. 12 direct reports. 

Key Responsibilities

As Restaurant Manager, you will be responsible for the smooth, compliant, and profitable operation of the restaurant, including

  • Overseeing daily restaurant operations to ensure consistent service quality and customer satisfaction
  • Planning menus in consultation with the chefs, including pricing decisions aligned with budgets and cost targets
  • Organising and coordinating special functions, group bookings, and peak service periods
  • Managing stock procurement, supplier relationships, pricing, and inventory control
  • Maintaining accurate records of stock levels, staffing, rosters, and financial transactions
  • Ensuring the restaurant complies with all health, safety, and food hygiene regulations, and that dining areas are clean, functional, and professionally presented
  • Monitoring customer experience, responding to feedback, and resolving service issues promptly and professionally
  • Recruiting, training, supervising, and performance-managing front-of-house and kitchen staff
  • Preparing rosters, managing leave, and ensuring staff breaks are taken in accordance with employment requirements
  • Promoting the restaurant through local marketing initiatives, social media engagement to increase patronage and brand visibility.

You will have full authority over key decisions such as staffing, service standards, supplier coordination, brand positioning and customer experience. You are expected to proactively identify issues, implement improvements, and recommend operational changes to support business growth

Skills and Experience:

  • Minimum 2 years of management/supervisory experience working in a restaurant
  • Must have knowledge of Indian cuisine and spices as this is required for menu planning with chefs, inventory, managing customer complaints and staff training in traditional techniques
  • You must be a confident decision-maker who can work independently with no supervision.
  • Ability to lead and motivate a team while maintaining high service standard
  • Impeccable customer service and satisfaction record
  • Be business savvy

What we offer

  • Permanent, stable role with guaranteed minimum 30 hours/week, up to 45.
  • Competitive pay between $30–$33 per hour
  • Paid overtime during busy seasons
  • High-trust role with genuine operational autonomy
  • Opportunity to make a meaningful impact on a well-established restaurant

If this is you, please apply with your CV and cover letter. 

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