Front-of-House Leader | Restaurant Manager, $30-$35/hr

South Island - Nelson / Marlborough Nelson; Nelson; Presencial; NZD 41.000 - 48.000; Jornada completa

Descripción de la vacante

Sands Brewry Bar & Kitchen in Nelson is seeking an experienced Restaurant Manager to lead our Front of House team on a full-time basis. You’ll oversee daily operations, staff training, rosters, customer service, and collaborate with kitchen and bar colleagues to deliver an exceptional dining experience.

You’ll manage budgets, implement health and safety standards, recruit and motivate staff, and prepare management reports on sales and profitability.

Formación

• LCQ and General Manager Certificate (Sales and Supply of Alcohol Act) or working toward it
• Minimum of three years of relevant work experience
• A Level 5 or higher hospitality management qualification may substitute work experience
• Budgeting and menu costing skills
• Organisational and time management skills
• Extensive knowledge of local and international food & beverage
• Wine and food matching skills

Responsabilidades

• Oversee the profitable operation of the restaurant and front-of-house team
• Set and manage budgets and rosters
• Organise and supervise marketing and promotional activities
• Lead front-of-house staff with coaching and training
• Interview and recruit staff and conduct appraisals
• Ensure health and safety standards and procedures are followed
• Prepare management reports on sales and profitability
• Liaise with licensing authorities as required
• Uphold high standards of customer service and satisfaction
• Manage supplier relationships and inventory control

Conocimientos

LCQ & GM

Experience required

Budgeting

Menu costing

Org & time mgmt

Food & beverage

Wine pairing

Communication skills

Leadership

Decision making

Employment law

Delegation

Team motivation

Independence

Descripción del empleo

Sands Brewry Bar & Kitchen in Nelson is seeking an experienced Restaurant Manager to lead our Front of House team on a full-time basis. You’ll oversee daily operations, staff training, rosters, customer service, and collaborate with kitchen and bar colleagues to deliver an exceptional dining experience.

You’ll manage budgets, implement health and safety standards, recruit and motivate staff, and prepare management reports on sales and profitability.