Assistant Restaurant Manager - Evening Operations

Vudu Cafe & Larder | Queenstown, New Zealand

Job type: Permanent, full-time
Hours: Minimum of 30 hours per week
Remuneration: $30-$34 per hour

Help us launch an exciting new chapter at Vudu

Vudu Cafe & Larder is a well-established Queenstown hospitality business, known for great food, excellent coffee and a vibrant atmosphere. We're preparing to introduce dinner service for the first time, and we're looking for an experienced Evening Assistant Restaurant Manager to help lead this exciting new chapter.

This is a fantastic opportunity for a hands-on hospitality professional who enjoys leading people, running a busy service and building something from the ground up.

Working closely with our General Manager and Head Chef, you'll take responsibility for the day-to-day management of our evening operation. From building and developing your team to managing rosters, overseeing stock and monitoring costs, you'll play a central role in establishing a successful dinner service.

You'll also have the opportunity to contribute to menu development, pricing and the ongoing improvement of our dinner offering.

We're looking for someone who can take ownership, make confident operational decisions and bring the leadership and organisation needed to deliver an exceptional guest experience every evening.

About the role

Reporting to the General Manager, you'll be the designated manager responsible for the dinner operation, with accountability for the front-of-house team, service delivery and evening operating standards.

Restaurant and service operations

• Manage the day-to-day running of dinner service, ensuring shifts operate smoothly, efficiently and to a consistently high standard.
• Take responsibility for evening opening and closing procedures, service flow and the completion of operational duties.
• Coordinate front-of-house activities and maintain effective communication with the kitchen team.
• Make operational decisions during service, resolving issues promptly and ensuring the team is well supported.
• Implement and refine operating procedures in collaboration with the General Manager as the dinner service develops.

Team leadership and people management

• Recruit, onboard, train and develop front-of-house team members, in collaboration with the General Manager where appropriate.
• Prepare and manage staff rosters to ensure appropriate staffing levels and effective coverage for dinner service.
• Allocate responsibilities, delegate tasks and ensure team members understand their roles and performance expectations.
• Provide ongoing coaching, feedback and supervision, addressing performance concerns professionally.
• Foster a positive, accountable and collaborative team culture.

Stock, costs and commercial performance

• Monitor dinner-service stock levels, coordinate ordering and maintain appropriate stock availability.

• Monitor labour requirements and labour costs, making appropriate staffing decisions within agreed budgets.

• Contribute to cost control and operational performance targets, identifying opportunities to improve efficiency and minimise unnecessary wastage.

• Work collaboratively with the General Manager and Head Chef on menu development, menu pricing and the commercial performance of the dinner offering.

• Provide operational feedback on menu items, pricing, customer preferences, service efficiency and opportunities to improve profitability.

Guest experience and service standards

• Lead the team in delivering warm, professional and attentive hospitality.
• Maintain high standards of service quality, presentation and cleanliness throughout the dining area.
• Monitor customer satisfaction, respond to feedback and resolve complaints effectively.
• Identify opportunities to improve the guest experience and ensure service standards remain consistent.

Compliance and continuous improvement

• Ensure the dinner operation follows applicable food safety, health and safety, liquor licensing requirements and venue procedures.
• Maintain a clean, safe and well-presented dining environment.
• Work with the General Manager and Head Chef to develop and refine the dinner offering, service procedures and operational workflows.
• Contribute to staffing plans, service improvements and operational planning as the dinner service develops.
• Identify opportunities to improve team performance, operational efficiency and the overall guest experience.

About you

We're looking for an experienced hospitality professional who combines strong operational skills with a genuine passion for leading a team.

You'll ideally bring:

• At least two years of experience in restaurant management, assistant management or a comparable senior hospitality leadership role.
• Demonstrated experience independently running busy hospitality services and leading front-of-house teams.
• Experience preparing staff rosters and managing staffing requirements.
• Experience with stock control, ordering, wastage management or hospitality cost control.
• Strong skills in training, coaching and developing staff.
• Excellent communication, organisation and problem-solving skills.
• The confidence to make sound decisions and manage competing priorities in a fast-paced environment.
• A proactive, hands-on approach and a strong sense of accountability.
• A good understanding of hospitality service standards, food safety and workplace health and safety.
• Flexibility to work evening shifts, including weekends and public holidays as required.

The following would be an advantage:

• Experience helping launch a new hospitality service or opening a venue.
• A current New Zealand Licence Controller Qualification (LCQ).
• A current New Zealand Manager's Certificate.

Why join Vudu?

• Build something new: Play a key role in launching our first dinner service.
• Real responsibility: Take ownership of the evening operation, with responsibility for the team, service and operational performance.
• Develop your team: Help recruit, train and establish a strong front-of-house team.
• Have a say: Contribute to menu development, pricing and the evolution of our dinner offering.
• Work collaboratively: Partner with an established General Manager and Head Chef while managing your own area of the business.
• Join an established business: Be part of a well-known Queenstown hospitality venue entering an exciting new phase.

How to apply

If you're an experienced hospitality professional who enjoys taking ownership, developing people and delivering exceptional service, we'd love to hear from you.

Please submit your CV and a brief cover letter outlining your relevant experience and why you're interested in helping establish Vudu's new dinner operation.