Oversee the running of the restaurant, greeting and seating bookings. Manage floor staff, keeping staff motivated. Host wine tastings

Our client has owned this business for 30 years, establishing it as a scenic destination in Matakana, New Zealand, where visitors can enjoy a one-of-a-kind combination of natural beauty, art, and fine wine. Over the years, they have continuously evolved their offerings, providing an adventurous and memorable experience for guests of all ages. The business has fostered a warm, family-like atmosphere among their team, ensuring a welcoming environment for both employees and customers alike.

Primary Function: To oversee the daily operations of the restaurant, including greeting and seating guests, ensuring floor staff manage their sections efficiently, and keeping staff motivated during quiet times. The role includes hosting wine tastings and maintaining service excellence.

Top Priorities:

• Customer Focus: Ensure customer satisfaction is always the top priority from arrival to departure.
• Environment: Maintain cleanliness and tidiness across all areas, delegating tasks to floor staff.
• Stock Stations & Back Area: Prepare for service, ensuring staff complete setup and prep tasks outside service hours.
• Workspace/Counter: Keep the service areas clean and organized during service, making this a part of the daily routine.
• Preparation & Organisation: Restock stations post-service and organize for any special events or group bookings.

Competencies: Technical:

• Hold General Manager Certificate (Sale of Liquor Act).
• Strong training, computer, and organizational skills.
• Knowledge of wine & food pairing.

Interpersonal:

• Excellent communication and leadership skills.
• Customer service-focused, team player.
• Knowledge of employment agreements.
• Ability to provide clear instructions.

Personal:

• Committed to the team and high standards.
• Positive attitude and ability to work under pressure.
• Friendly, reliable, and adaptable.

Duties & Responsibilities:

• Supervise staff to ensure top-tier service standards.
• Comply with the Sale of Liquor Act, ensuring responsible alcohol service.
• Implement host responsibility strategies: monitor alcohol consumption, offer non-alcoholic options, and provide alternative transport.
• Manage opening and closing procedures for the venue.
• Organize staff duties and oversee daily restaurant operations.
• Work cooperatively with other managers and departments.
• Support staff through any challenges, both with customers and internal tasks.
• Record incidents or accidents in the Day Book and take appropriate actions.
• Handle staff scheduling, including sending staff home when necessary.
• Oversee cashing up and financial close of the day.
• Maintain policies and standards for food safety and restaurant cleanliness.
• Ensure food production meets quality standards and check meals off the pass.
• Facilitate wine tastings and maintain the cleaning room and storage areas.
• Assist with staff induction, training, and development.
• Contribute to managers' and staff meetings, planning, and training sessions.
• Liaise with other department managers to ensure smooth operations.

Reporting To: General Manager / Restaurant Manager / Assistant Manager / Head Chef

Responsible For: Restaurant Service Standards

Possible Interrelationships: Sous Chef, Office Manager, Arts Manager, Vineyard Manager

If this sounds like you APPLY NOW!

JOB REFERENCE #3880444