Hospitality Operations Leader

Te Rūnanga o Ngāi Tahu; Lake Tekapo; On-site; NZD 90,000 - 120,000; Full time

Job summary

Dark Sky Project in Takapō seeks an experienced hospitality leader to own operations across its venues. You will lead a talented kaimahi team, elevate service standards, and align systems with Ngāi Tahu values to create warm, memorable experiences beneath the stars.

Reporting to the Business Manager and working with the Head Chef, you will drive budgets, stock, safety, and licensing while shaping rostering across a seven-day roster.

Qualifications

• At least five years' experience leading hospitality teams.
• Strong track record of coaching and developing staff.
• Experience improving rostering and service processes.
• Solid understanding of food safety, health & safety, and licensing.
• Commercial mindset with experience in menu/pricing decisions.
• Culture-building, collaborative leadership across a seven-day roster.
• Understanding Ngāi Tahu values or willingness to grow culture.

Responsibilities

• Lead day-to-day hospitality operations across all venues.
• Coach kaimahi with clear expectations and rosters.
• Manage budgets, labour, and costs while identifying opportunities.
• Oversee stock, purchasing, POS systems, and reporting.
• Maintain high standards of food safety, licensing, health and safety, and regulatory compliance.
• Use feedback and data to improve products, service and team performance.
• Embed sustainable practices and Ngāi Tahu values.

Skills

Hospitality leadership

Team coaching

Roster management

Budget & cost control

Food safety & compliance

Commercial awareness

Customer insights

Tools

POS systems

Operational reporting tools

Job description

Dark Sky Project in Takapō seeks an experienced hospitality leader to own operations across its venues. You will lead a talented kaimahi team, elevate service standards, and align systems with Ngāi Tahu values to create warm, memorable experiences beneath the stars.

Reporting to the Business Manager and working with the Head Chef, you will drive budgets, stock, safety, and licensing while shaping rostering across a seven-day roster.