Restaurant Manager

Jm Food Trading Ltd T/A Hayyim Sushi; Waikato; On-site; NZD 39,000 - 41,000; Full time

Job summary

Hayyim Sushi in Matamata is seeking a Restaurant Manager to lead daily operations and guest service. The role is full-time, requires 30–40 hours per week, and offers an hourly rate of NZD 28–30 depending on experience.

You will supervise staff, coordinate workloads, ensure food safety and hygiene, manage reservations, and work with ownership and head chef to uphold high standards and drive promotional initiatives.

Qualifications

• Experience in leading restaurant teams and delivering excellent guest service.
• Knowledge of health, safety and licensing standards in hospitality.
• Ability to train staff and maintain quality service.
• Experience with inventory, reservations, and promotions is a plus.

Responsibilities

• Supervise and coordinate restaurant staff to ensure smooth operation.
• Manage resources including staffing, inventory, and equipment.
• Ensure health, safety, food safety, and licensing compliance at all times.
• Train staff on customer service, food prep, and restaurant policies.
• Monitor food quality, presentation, and service delivery.

Skills

Staff supervision

Customer service

Health & safety

Training

Quality control

Marketing

Operations management

Education

Catering qualification

Job description

Hayyim Sushi is located in Matamata, and currently looking for ONE Restaurant Manager with a salary of $28 to $30 per hour depends on experience. We are
open seven days a week. This is a full time role require working 30-40 hours per week.

Job Details:
Position: Restaurant Manager
Vacancies: 1
Location: MATAMATA
Hourly Rate: $28 -$30 NZD
Work Hours: 30 - 40 hours per week
Experience Required: Minimum 2 years in commercial catering industry or relevant qualification

Tasks include:

• 1. Supervise and coordinate the activities of restaurant staff, including servers, cooks, and kitchen assistants, to ensure efficient and smooth operation.
• 2. Manage and optimize restaurant resources, including staffing levels, inventory, and equipment, to meet business objectives and customer demands.
• 3. Ensure compliance with health and safety regulations, food safety standards, and licensingrequirements at all times.
• 4. Train and mentor staff members on customer service protocols, food preparation techniques, and restaurant policies and procedures.
• 5. Monitor and maintain the quality of food products, presentation, and service delivery to uphold the restaurant's reputation for excellence.
• 6. Handle customer inquiries, feedback, and complaints in a professional and timely manner, striving to resolve issues to the customer's satisfaction.
• 7. Assist in developing and implementing marketing and promotional strategies to attract and retain customers, including special events and menu offerings.
• 8. Manage reservation systems, seating arrangements, and waitlist management to optimize table turnover and guest satisfaction.
• 9. Collaborate with the restaurant owner, head chef, and other management team members to develop and implement operational policies and procedures.
• 10. Conduct regular inspections of the restaurant premises, equipment, and facilities to ensurecleanliness, maintenance, and compliance with hygiene standards.