Stage & Farm Assistant — Animals, Shows & Tractor Tours

Te Rūnanga O Ngāi Tahu; Bay of Plenty; On-site; NZD 34,000 - 49,000; Full time

Job summary

Atticus Finch Holdings Limited is seeking two experienced and reliable Duty Managers to oversee daily operations, supervise staff, maintain service standards, and ensure compliance with health, safety, and licensing requirements. Full time role—30 to 40 hours per week.

Pay starts from $30 per hour. Duties include overseeing restaurant operations during shifts, supervising staff, coordinating front-of-house and kitchen activities, monitoring quality, safety, and compliance, and maintaining

Qualifications

• Relevant experience in restaurant or hospitality operations, including staff supervision and service coordination.
• Strong knowledge of food safety, hygiene, and workplace safety procedures.
• Excellent communication, organizational and leadership skills.
• Ability to manage multiple operational demands and maintain service standards.

Responsibilities

• Oversee daily restaurant operations during shifts, coordinating front-of-house and kitchen activities.
• Supervise and coordinate staff duties, ensuring adequate coverage and adherence to standards.
• Monitor staff performance, provide on-the-job guidance and training, and assist with induction.
• Ensure food and beverage services meet quality and hygiene standards.
• Respond to customer enquiries and resolve complaints to maintain satisfaction.
• Handle cash, POS operations, and daily operational records.

Skills

Staff supervision

Service coordination

Food safety

Leadership

Customer service

Job description

Atticus Finch Holdings Limited is seeking two experienced and reliable Duty Managers to oversee daily operations, supervise staff, maintain service standards, and ensure compliance with relevant health, safety, and licensing requirements.

Job Title: Duty Manager

Full time Role- 30 to 40 Hours per week

Pay Starts from $30 per hour

Key Duties and Responsibilities

• Oversee the daily operations of the restaurant during the assigned shift, coordinating front-of-house and kitchen activities to ensure efficient service and smooth workflow.

• Supervise, allocate, and coordinate staff duties, ensuring adequate coverage across service areas and that employees perform their responsibilities to the required standards.

• Monitor staff performance, provide on-the-job guidance and training, and assist with staff induction and the implementation of workplace procedures.

• Ensure food and beverage services meet established quality, presentation, hygiene, and customer service standards.

• Monitor customer satisfaction, respond to enquiries and complaints, resolve service issues, and take appropriate corrective action when required.

• Coordinate opening and closing procedures, shift handovers, cash handling, point-of-sale operations, and the preparation of daily operational records.

• Monitor stock levels of food, beverages, and operating supplies, coordinate replenishment, minimise wastage, and report purchasing requirements to management.

• Check deliveries and storage practices to ensure stock is handled appropriately and maintained in accordance with food safety requirements.

• Ensure the restaurant complies with applicable food safety, hygiene, employment, workplace health and safety, and relevant licensing requirements.

• Monitor the cleanliness, presentation, and general condition of dining areas, kitchen facilities, service counters, and other restaurant areas.

• Identify operational issues, equipment faults, staffing shortages, and service disruptions, taking appropriate action and escalating matters requiring management approval.

• Maintain records relating to staff attendance, stock usage, cash reconciliation, customer complaints, incidents, and other operational matters.

• Implement management instructions, operating procedures, and service standards, and provide feedback to the business owner on operational performance and areas for improvement.

• Exercise appropriate judgement in day-to-day operational decisions to maintain service continuity, control operating costs, and ensure the restaurant operates efficiently.

Required Skills and Experience

• Relevant experience in restaurant or hospitality operations, including staff supervision and service coordination. A relevant queslification may substitute the work experience requirements for this role

• Ability to manage competing operational demands and resolve customer service issues.

• Knowledge of food safety, hygiene, workplace safety, and restaurant operating procedures.

• Strong communication, organisational, problem-solving, and leadership skills.

• Ability to maintain accurate operational records, monitor stock, and handle cash and point-of-sale transactions.

• Ability to work independently and exercise sound judgement in managing daily restaurant operations.