Restaurant Manager

Posting on behalf

AKALSHAYE LIMITED is looking for a Restaurant Manager for their Souvlaki Restaurants based at 3 locations - all in Canterbury region. The employer operates from three stores. Restaurant Managers may be rostered at either location and/or are expected to cover shifts across all restaurants as required.

Hours and remuneration

• Minimum 30 hours per week, up to 40 hours depending on business needs
• Rostered / rotational shifts across all shops, including evenings, weekends and public holidays
• Pay rate: $28.00–$34.00 per hour, depending on skills and experience

Purpose of the role
The Restaurant Manager is responsible for organising and controlling the day-to-day operations of Souvlaki restaurants to ensure consistent food quality, excellent customer service, compliance with health and safety requirements, and profitable, efficient running of both sites. The Restaurant Managers will work together to ensure adequate coverage and leadership across all restaurants.

Key responsibilities

Restaurant operations and service

• Oversee daily front-of-house and, where required, kitchen operations at the allocated store to ensure smooth service.
• Ensure each restaurant is clean, presentable and set up for service at all times.
• Manage bookings (if any), takeaway and dine-in service, and resolve any service issues or customer complaints.
• Greet guests, assist with taking orders during busy periods, and support staff on the floor when required.

Menu and product management

• Work with the owner and cooks/chefs to plan and update menus, combo deals and specials in line with the brand and customer demand at both locations.
• Monitor portion control, presentation and quality of all food and beverages.
• Assist with costing menu items to maintain margins while remaining competitive.

Stock control and purchasing

• Forecast and plan stock requirements based on sales trends at each store and upcoming events.
• Arrange purchasing of food, beverages, packaging and other supplies in line with budget.
• Monitor stock levels, minimise wastage and record any variances.
• Maintain relationships with suppliers and review pricing regularly.

Staff management and training

• Recruit, select and onboard front-of-house and, where applicable, kitchen staff in consultation with the owner.
• Prepare staff rosters for rotational shifts across the stores, ensuring adequate coverage across all opening hours while managing labour costs.
• Train staff on customer service standards, food safety, hygiene, POS use and restaurant procedures.
• Supervise staff performance, provide coaching and feedback, and address any performance or conduct issues.

Customer experience

• Regularly interact with customers to check satisfaction with meals and service at both locations.
• Handle and resolve customer complaints or special requests professionally.
• Encourage a friendly, welcoming environment that reflects the values of the business and local community.

Financial and administrative duties

• Maintain records of daily sales, EFTPOS and cash takings, refunds and discounts for the assigned store.
• Reconcile till and banking at the end of shift/day as required.
• Monitor key costs such as labour, food and packaging, and report variances to the owner.
• Assist with basic budgeting, weekly sales reports and stocktake reports for both restaurants.

Compliance, health and safety

• Ensure both restaurants comply with all relevant food safety, health and hygiene regulations.
• Make sure cleaning schedules are followed and records maintained.
• Ensure all equipment is safe, functional and maintained; arrange repairs where required.
• Support implementation of health and safety procedures, including incident reporting.

Other duties

• Assist with marketing activities, social media posts, in-store promotions or loyalty programmes as required.
• Coordinate special functions, catering orders or community events when needed.
• Provide cover and support across all stores as business needs change.
• Perform any other reasonable duties related to the role of Restaurant Manager.

Skills, qualifications and experience

• Previous 2 years of relevant experience OR level 4 diploma in business or management role.
• Strong leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Understanding of food safety regulations and operational procedures.
• Availability to work weekends and public holidays as required.
• Ability to prepare rosters, manage staff and handle customer issues.
• Good English communication skills and the ability to work with a diverse team.
• Strong organisational skills and ability to manage multiple tasks in a fast-paced environment, including across two locations.

If you are passionate about food service and looking for a rewarding opportunity, we’d love to hear from you! Apply now and join our team.

Job Type: Full-time

Pay: $28.00 – $34.00 per hour

Licence/Certification:

• NZ Resident visa or Citizenship (Required)

Work Location: In person