Key Responsibilities 

• Overall management and accountability for the delivery of hospitality services. 

• Overall management of the Kitchen, FOH, Cellar Door ( tasting room) reservations and events functions 

• Maximise sales whilst controlling expenses and minimising COGS. 

• Set sales and cost targets with appropriate incentives for your staff 

• Maintain excellent standards of food and service at all times. Continue to develop standard and style of food and service in consultation with your managers and the owner. 

• Ensure that the Food Plan requirements and liquor-licensing regulations are strictly adhered to. 

• Continue to develop, document and implement operational procedures for all aspects /functions of the business that you are responsible for including kitchen activities, delivering service in the restaurants, bar, functions as well as the necessary administrative tasks. 

• Establish on-going training programmes for staff to ensure that there is a consistent delivery of food and service. 

• Ensure that the Head Chef/sous chefs, and service / duty managers deliver service briefings prior to any service shift / function to their staff. 

• Ensure that both kitchen and restaurant sections are allocated with specific responsibilities to each person prior to the commencement of service. 

• During service provide direction, support and guidance to staff as required. 

• Ensure that all staff are knowledgeable about the wines and food served and are able to explain to customers in detail every item in the menu including its origin. 

• Meet daily with the Head Chef and restaurant managers to discuss the upcoming service requirements for the day and to agree action plan for the day. 

• Meet weekly with Head Chef, FOH managers and Events Manager to review upcoming functions / events, discuss requirements and collectively agree action plan. 

• Approve weekly rolling rosters. These are to be prepared by the appropriate managers in accordance with the staffing needs based on the actual bookings and expected / likely additional customers. 

• Ensure that staff members know what is expected from them to do prior to service, during service and after the completion of service. 

• Ensure that staff maintain a high standard of presentation appropriate to a high-end facility including grooming and personal hygiene at all times. 

• Manage and control the purchasing function for both Kitchen and FOH 

• Obtain competitive quotes and negotiate best possible rates and terms for all supplies that you are responsible for purchasing. 

• Manage the stock take for both Kitchen and FOH and report variances to management. 

• Approve menus and beverage lists 

• Approve and assist as required with pricing of menus and beverage lists. 

• Ensure that menus change regularly to reflect seasonality, freshness, deliciousness and to include veges/herbs from the gardens

• Minimise waste and ensure that all perishable items are stored correctly. 

• Manage the Health and Safety aspects in compliance with the company policy and New Zealand legislation. 

• Manage all resource consent conditions and all other statutory requirements applicable to the operation of the facility to ensure compliance to the highest standards eg noise, sale of alcohol, food plan and all other statutory compliances required. 

• Assist in the generation of additional business by attending functions meeting with business partners, talking to customers etc

About you 

The ideal person would have general manager experience in a premium volume quality dining operation with  excellent leadership skills and a manager who  leads by example a dynamic and energetic general manager who would embrace the opportunity to relocate and live in stunning New Zealand

The employer will support with visa sponsorship. 

 

• Liquor Controller Qualification (LCQ) 

• Current Auckland Council General Manager’s Certificate 

• Ability to organise, manage and motivate staff. 

• At least 15 years experience in the hospitality industry 

• At least 5 years experience in senior management role 

• Advanced communication skills both verbal and written 

• Excellent knowledge of food and wines 

• Appropriate industry and/or management qualifications 

• Proficient in the use of Microsoft suite (excel, word, outlook) 

• Proficient use in Point of Sale Systems 

• Experience in stock management and control 

• Financial knowledge and skills in running restaurants (P&L and COGS analysis, pricing) 

Personal qualities

• Well organised, well presented, reliable, honest and trustworthy. 

• Comfortable with multi-tasking. 

• Professional, polite and friendly at all times. 

• Outgoing personality 

• Ability to interact effectively with a wide range of people. 

• Self-motivated and hard working. 

• Mature and confident, able to take the initiative. 

• Strong sense of customer service. 

• “Can do” attitude. Eager to learn and develop new skills 

• Well-developed motivational skills 

• Strong leadership skills, supportive to staff and able to build cohesive teams