Restaurant Manager

Position Title: Restaurant Manager
Employer: Ostend Pizzeria
Location: Ostend, Waiheke Island, Auckland
Employment Type: Full-Time
Reports To: Director / Business Owner

Position Summary

The Restaurant Manager is responsible for the overall management of Ostend Pizzeria, ensuring the efficient day-to-day operation of the restaurant while delivering excellent customer service and maintaining high standards of food quality, cleanliness, and compliance.

The restaurant specialises in freshly prepared pizzas, kebabs, wraps, biryani, rice meals, sides, desserts, and takeaway meals. The Restaurant Manager will oversee both front-of-house and kitchen operations, supervise staff, manage inventory, monitor financial performance, and ensure compliance with New Zealand food safety and employment legislation.

Key Responsibilities: Restaurant Operations

• Plan, organise, direct and control the day-to-day operations of the restaurant.
• Plan and review menus in consultation with the Chef to ensure quality, profitability, seasonal availability and customer demand.
• Plan, coordinate and oversee catering orders, group bookings, and events to ensure efficient service.
• Assist in determining menu pricing in consultation with business owners, taking into account food costs, market conditions and profitability.
• Ensure efficient coordination between kitchen and front-of-house staff.
• Maintain high standards of food quality, presentation and customer service.
• Supervise dine-in, takeaway and delivery operations to ensure timely service.
• Ensure opening and closing procedures are completed accurately.
• Resolve operational issues promptly and efficiently.

Staff Management

• Recruit, train, supervise and motivate restaurant staff.
• Prepare staff rosters and allocate duties according to operational requirements.
• Monitor employee performance and provide coaching and feedback.
• Ensure compliance with employment agreements, company policies and workplace procedures.
• Promote a positive, safe and productive team environment.

Customer Service

• Deliver exceptional customer service and ensure customer satisfaction.
• Handle customer enquiries, complaints and feedback professionally.
• Implement improvements to enhance the customer experience.
• Maintain a welcoming and professional restaurant environment.

Food Safety and Compliance

• Ensure compliance with the Food Act 2014, Food Control Plan and all New Zealand food safety regulations.
• Ensure safe food handling, storage and preparation procedures are followed.
• Maintain high standards of cleanliness and hygiene throughout the restaurant.
• Ensure compliance with Health and Safety at Work Act requirements.
• Maintain all required operational and food safety records.

Stock and Inventory Management

• Monitor stock levels for food, beverages, packaging and kitchen supplies.
• Order ingredients and supplies from approved suppliers.
• Conduct regular stocktakes and maintain accurate inventory records.
• Minimise wastage through effective stock rotation and portion control.
• Ensure adequate stock is available for daily operations.

Financial Management

• Monitor daily sales and operational performance.
• Manage labour costs and assist in controlling food costs.
• Prepare daily cash reconciliation and banking.
• Monitor operating expenses and identify opportunities to improve profitability.
• Prepare operational reports for business owners as required.

Quality Assurance

• Ensure pizzas, kebabs, wraps, biryani, rice meals, sides and desserts are consistently prepared and served to company standards.
• Monitor food presentation and service quality.
• Ensure kitchen equipment and restaurant facilities are maintained in good working order.

Skills and Experience

• One year or more of previous experience managing a restaurant, takeaway or hospitality business is required.
• Must hold a Diploma or above level qualification in the absence of required work experience.
• Strong leadership and people management skills.
• Excellent customer service and communication skills.
• Experience in staff supervision, rostering and performance management.
• Knowledge of inventory management and stock control.
• Understanding of food safety and health and safety requirements.
• Strong organisational, problem-solving and decision-making abilities.
• Ability to work efficiently in a fast-paced hospitality environment.

Requirements

• Ability to work flexible hours, including evenings, weekends and public holidays.
• Reliable, professional and customer-focused.
• Physically capable of working in a busy restaurant environment.
• Competent computer skills, including POS systems, Microsoft Office and email.

Key Performance Indicators (KPIs)

• Consistently high customer satisfaction.
• Compliance with all food safety and health and safety requirements.
• Effective staff supervision and team performance.
• Accurate inventory management with minimal stock loss and food waste.
• Achievement of sales and profitability targets.
• Efficient restaurant operations during peak service periods.

What We Offer

• Competitive remuneration based on experience.
• Full-time, stable employment.
• Ongoing training and professional development.
• Supportive and collaborative working environment.
• Opportunities for career progression within the business.

If this sounds like you, apply today with your CV and cover letter.

Pay: $28.00 – $35.00 per hour

Benefits:

• Visa sponsorship

Work Location: In person