Kaspa Limited is seeking a dedicated and experienced Restaurant Manager to join our team in Auckland. We are a well-established and customer-focused business committed to delivering high-quality service and operational excellence.

OTHER IMPORTANT REQUIREMENTS:

• A minimum of 1 year’s experience in a managerial or supervisory role within a relevant industry, or at least a Level 6 qualification in a related field.
• Strong organisational and time management skills
• Available to work on weekends and do late evening shifts.
• High attention to detail and accuracy
• Ability to work independently and in a team
• Proven leadership and staff supervision skills
• Reliable, hardworking, and proactive
• Detail-oriented with a focus on quality and consistency
  Job Types: Full-time, Permanent
  Pay: $27.00 – $34.00 per hour
  Work Location: In perso

• Independently oversee the restaurant’s daily operations to ensure smooth, efficient, and professional service delivery.
• Lead the recruitment, induction, and training of new team members, fostering a productive and motivated work culture.
• Develop and manage staff rosters to ensure optimal shift coverage while effectively controlling labour costs.
• Deliver exceptional customer service and set high standards for staff to ensure guests have a consistent and positive experience.
• Manage stock ordering, delivery verification, and inventory control, minimising wastage and ensuring availability of essential items.
• Handle all aspects of cash management, including daily reconciliations, EFTPOS transactions, and bank deposits with accuracy and transparency.
• Conduct weekly stocktakes, track usage trends, and implement waste minimisation and cost control strategies aligned with budget goals.
• Independently manage the restaurant’s operational budget, including forecasting, expense tracking, and identifying areas to improve profitability.
• Review sales and cost reports to evaluate performance, identify inefficiencies, and implement corrective measures to meet financial targets.
• Set and adjust pricing strategies based on supplier costs, seasonal trends, and competitive benchmarking to maintain margins and market appeal.
• Plan and implement local marketing activities, in-store promotions, and seasonal campaigns to attract new customers and drive repeat business.
• Monitor customer feedback and implement service improvements to enhance overall guest satisfaction and reputation.
• Ensure compliance with all food safety, hygiene, and health regulations, conducting regular checks and ensuring staff training is up to date.
• Maintain accurate operational records, including payroll preparation, employee timesheets, supplier invoices, and compliance documentation.
• Collaborate with chefs on menu planning, ensuring cost-effective offerings that align with customer preferences and profitability goals.
• Ensure the restaurant maintains high cleanliness, presentation, and safety standards at all times.
• Address and resolve customer complaints professionally, turning negative experiences into positive outcomes.
• Assist during peak periods by supporting front-of-house or kitchen teams when necessary to ensure smooth service flow.
  The successful candidate will be required to work a minimum of 30 hours per week and will be paid between $27 and $34 per hour.