Assistant Restaurant Manager

Restaurant Brands; Hamilton; On-site; NZD 60,000 - 90,000; Full time

Job summary

Restaurant Brands' Carl’s Jr. operation in Hamilton seeks an experienced assistant restaurant leader to support the Restaurant Manager. You will oversee shifts, train staff, and ensure guest satisfaction while maintaining QSC standards and budget guidelines.

Responsibilities include staff scheduling, delivering consistent service, coaching, and enforcing labour and health and safety policies. You will work closely with the RM to drive performance and guest experience at each shift.

Qualifications

• Attainment of RBL qualifications including minimum of Shift Leader and working towards Phase 1 – Restaurant Manager
• Operations experience (preferably RBL) with a minimum of 3 years supervisory level experience
• Proven coaching, scheduling, and customer service skills

Responsibilities

• Assist RM in managing the Carl’s Jr. restaurant to RBL standards
• Hire, train and develop staff to deliver guest satisfaction and QSC
• Schedule staff and manage labour to meet budgets
• Maintain health and safety and food safety standards
• Support local marketing and execution of brand programs

Skills

Guest service

Staff supervision

Scheduling

Budgeting

Training

Quality standards

Education

Shift Leader qualification with progression toward Restaurant Manager

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Department: Carls Jr. Operations Prepared By: Human Resources

Location: 71-75 Greenwood St

PURPOSE OF POSITION

To assist the Restaurant Manager (RM) with the managing of the Carl’s Jr. restaurant in accordance with Restaurant Brands Limited (RBL) policies and procedures. Manages shifts independent of RM.

Ensures all staff are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

KEY ACCOUNTABILITIES

General Accountabilities

• Consistently provide a quality product and guest service experience that delivers total guest satisfaction
• Model and create an environment in which the guest is always right; ensures a positive guest service experience
• Respond positively and quickly to guest concerns. Correct potential problems before they affect guests
• Hire high quality people who demonstrate and ensure consistent guest satisfaction
• Ensure employees are trained, motivated and empowered to deliver total guest satisfaction. Evaluate each employee’s ability to maintain high levels of guest satisfaction
• Maintain restaurant at the level necessary to meet or exceed RBL standards for Quality, Service and Cleanliness (QSC)
• Utilize labour effectively to meet budgets while ensuring high quality of QSC

Training and Development

• Treat employees with dignity and respect; create an environment where the entire team does the same
• Effectively utilize all Carl’s Jr. Training programs from new employee orientation up to and including Management training classes
• Prepare qualified employees for promotion to the next position
• Continually develop adequate numbers of Shift Leaders to meet the objectives of the business plan
• Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the performance of all employees
• Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold employees accountable for performance
• Makes tough decisions regarding all performance related issues in the restaurant; confront poor performance
• Provide appropriate and effective counseling and/or discipline. Maintain proper documentation for all disciplinary situations
• Communicate and support team goals and expectations to employees as outlined by the RM; coach employees towards achieving team goals; recognize and reward employees who contribute to team goals
• Seek development and growth opportunities for personal improvement
• Make a continuous effort to maintain a fun and enjoyable working experience at Carl’s Jr.
• Undertake staff scheduling and budgeting responsibility under direction of the RM

Effective Business Management

• Provide input in the development of the business plan; support the execution of the business plan for the restaurant
• Achieve results by planning, communicating, delegating and following up
• Make appropriate business decisions independently
• Meet long and short term employee staffing needs as outlined in the business plan
• Analyse business performance; initiates appropriate corrective actions, in conjunction with RM, when deviations occur from financial expectations. Contributes significantly to the achievement of positive financial results
• Effectively utilizes available systems, procedures and technology, support departments to meet business objectives; when appropriate, takes the initiative to improve existing systems and communicates the results
• Support the execution of brand-wide marketing programs; initiates programs on time, correctly and with minimal direction
• Assist RM in identifying and developing local restaurant marketing strategies to maximize sales

Appropriate and Fair Business Practices

• Ensure business and personnel practices are within the law and consistent with Carl’s Jr. policies and procedures
• Serve as a role model and set a positive example for the entire team in all aspects of business and personnel management
• Hold employees accountable for the methods and processes used to achieve results
• Role models and set a positive example for the entire team in all aspects of business and personnel practices
• Enforce all labor laws
• Follow procedures to maintain the safety and security of all employees, guests and RBL assets (building, equipment, cash, supplies)
• Upholds RBL food safety, food handling and sanitation requirements, to ensure health and safety of our guests and employees

Health and Safety

• Demonstrate leadership in compliance with health and safety matters
• Create and maintain a safe and healthy work environment for yourself, other workers, customers and other parties who may enter the workplace
• Identify potential and existing risks/hazards, and complete risk/hazard, and accident/injury records in line with policies and procedures
• Take appropriate actions (in consultation with management/HR) to eliminate or minimise any risk or hazard

MOST FREQUENT CONTACTS

• Operations Manager
• Store staff

CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE

Qualifications

• Attainment of RBL qualifications including minimum of Shift Leader and working towards Phase 1 – Restaurant Manager

Business/Technical Skills

• Operations experience (preferably RBL) with a minimum of 3 years retail or service industry experience at a supervisory level

Experience ( Technical and Behavioural):

• Proven operational and procedural knowledge/compliance
• Demonstrated ability to coach and influence team members
• Demonstrated ability to manage a schedule with minimum supervision – self starter
• Knowledge and experience of customer service techniques
• Ability to plan and prioritise
• Ability to effectively handle and mange confidential and sensitive information

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.