Restaurant Manager

JobSpace; Nelson; On-site; NZD 80,000 - 120,000; Full time

Job summary

Jora New Zealand is seeking an experienced General Manager to oversee restaurant operations and front-of-house teams. You will set budgets, supervise staff, and ensure top-quality food, beverage and service while maintaining health and safety standards.

Role requires solid leadership, wine/food knowledge and the ability to drive profitability. You will coordinate with the Head Chef on menus and beverage offerings, while delivering excellent customer experiences.

Qualifications

• Must hold LCQ and General Manager Certificate or be willing to work towards it.
• Minimum three years of relevant hospitality management experience.
• Level 5+ qualification may substitute experience.
• Budgeting and menu costing skills are required.
• Strong organizational and time management abilities.
• Extensive knowledge of local and international food and beverage trends.
• Wine and food matching skills are desirable.

Responsibilities

• Oversee profitable operation and organisation of the restaurant and front of house.
• Set and manage budgets and supervise promotional activities.
• Recruit, train and appraise front of house staff.
• Ensure health and safety standards in all areas.
• Coordinate with Head Chef on menu planning and beverage lists.
• Maintain customer service standards and handle enquiries/complaints promptly.
• Prepare management reports on sales and profitability.

Skills

Excellent communication

Leadership and motivation

Decision making under pressure

Problem solving

Team collaboration

Budgeting and costing

Organizational and time management

Wine and food pairing

Education

LCQ and General Manager Certificate

Level 5+ hospitality management qualification

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.

To plan, oversee and direct the operation of a restaurant / food & beverage department.Ensure the efficient management of the restaurant and maintain food, service and health and safety standards tothe establishment’s standards.Maintain the profitable business performance of the restaurant.Supervise and manage all restaurant service employees.

DUTIES AND RESPONSIBILITIES

• Overall responsibility for the profitable operation and organisation of the restaurant, including waitstaff.
• Set and manage budgets.
• Organise and supervise marketing and promotional activities.
• Manage all front of house staff - impart knowledge, skills and training to all front of house staff toensure high standards.
• Interview and recruit staff.
• Undertake staff appraisals, performance management and disciplinary action when required.
• Identify, develop and maintain establishment policies and procedures.
• Have extensive knowledge of local and international beverage trends.
• In conjunction with the Head Chef assist with the planning of the restaurant menus.
• Plan establishment beverage lists with Bar and operational Manager
• Set policies and maintain standards for health & safety at work in all restaurant service areas, aswell as kitchen areas (in conjunction with the Executive / Head chef and other kitchen managers).
• Ensure all equipment and work environments are operational.
• Arrange for equipment purchases and repairs.
• Order and maintain (non-food) inventory to ensure efficient operations.
• Meet with suppliers.
• Liaise with licensing authorities and other regulatory bodies as required.
• Set cash management procedures and ensure compliance to these procedures.
• Set customer reservation procedures and ensure staff adherence to these procedures.
• Ensure compliance with restaurant security procedures.
• Ensure compliance with the establishment’s host responsibility practices and adherence to sale
• and supply of alcohol regulations.
• Ensure quality of food and beverage presentation.
• Interact with customers and inform on food and beverage options.
• Set procedures to ensure a high standard of customer service and customer satisfaction.
• Implement customer enquiry and complaints procedures and ensure all enquiries and complaints
• are handled promptly and efficiently.
• Uphold morale in the restaurant.
• Ensure relationship between front of house and kitchen staff is of a high standard.
• Manage restaurant front of house meetings.
• Prepare management reports on the sales and profitability of the restaurant.
• Any other duties the employer may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

• Have LCQ and General Manager Certificate (Sale and Supply of Alcohol Act) or willing to work towards it
• A minimum of three year of relevant work experience
• A Level 5 or higher qualification in hospitality/hotel management/catering technology or similar may substitute the above stated work experience requirements
• Budgeting and menu costing skills
• Organisational and time management skills
• Outstanding knowledge of local and international food and beverage
• Wine and food matching skills

INTERPERSONAL & PERSONAL SKILLS

• Excellent communication skills (written and oral)
• Motivational and leadership skills
• The ability to work independently and confidently to make decisions
• Problem-solving ability to resolve issuesKnowledge of employment agreements
• Ability to delegate and give instructions
• Committed to team, establishment and excellence
• Ability to work competently under pressure