Restaurant Duty Manager - Auckland

This role requires strong leadership, organizational, and interpersonal skills, as well as a deep understanding of Japanese cuisine and culture.

Key Responsibilities:

• Supervise and coordinate the activities of restaurant staff, including servers, chefs, and kitchen assistants, to ensure efficient and smooth operation.
• Manage and optimize restaurant resources, including staffing levels, inventory, and equipment, to meet business objectives and customer demands.
• Ensure compliance with health and safety regulations, food safety standards, and licensing requirements at all times.
• Train and mentor staff members on customer service protocols, food preparation techniques, and restaurant policies and procedures.
• Monitor and maintain the quality of food products, presentation, and service delivery to uphold the restaurant's reputation for excellence.
• Handle customer inquiries, feedback, and complaints in a professional and timely manner, striving to resolve issues to the customer's satisfaction.
• Assist in developing and implementing marketing and promotional strategies to attract and retain customers, including special events and menu offerings.
• Manage reservation systems, seating arrangements, and waitlist management to optimize table turnover and guest satisfaction.
• Collaborate with the restaurant owner, head chef, and other management team members to develop and implement operational policies and procedures.
• Conduct regular inspections of the restaurant premises, equipment, and facilities to ensure cleanliness, maintenance, and compliance with hygiene standards.

Qualifications and Experience:

• Excellent communication and leadership skills, with the ability to motivate and inspire a diverse team.
• Sound decision-making and problem-solving abilities in high-pressure situations.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by the nature of the hospitality industry.
• A current/legal Manager’s Certificate is required.