Restaurant Manager

Runs day-to-day restaurant operations, from staffing and service standards to stock, budgets, and compliance. Leads the floor team, handles customer feedback, and drives a profitable venue. Central to New Zealand hospitality. The role combines operational discipline with genuine people management, from rosters and stock to building a team culture. It suits energetic problem-solvers who thrive when the venue is at its busiest. The role is heavily operational, from rosters to compliance to supplier orders. It suits people who can keep standards high without dropping the personal touch.