Restaurant Manager

POSITION SUMMARY

Kanha Kitchen is a 100% pure vegetarian Indian restaurant in Sydenham, Christchurch, known for fresh, home-style cooking made with traditional recipes and quality ingredients. Alongside dine-in and takeaway, Kanha Kitchen operates a popular tiffin (meal-plan subscription) service and a growing catering business, serving families, working professionals, students and the wider community. We are looking for an organised, guest-focused Restaurant Manager to lead the day-to-day running of the restaurant and its wider food services — upholding Kanha Kitchen's promise of fresh, high-quality, hygienically prepared vegetarian food across every channel, while building a loyal, growing customer base.

KEY ROLES & RESPONSIBILITIES

Operations & Guest Experience

• Oversee day-to-day operations across dine-in, takeaway and third-party delivery channels (Uber Eats, DoorDash and Kanha Kitchen's own online ordering), ensuring consistent food quality, presentation and service standards.
• Manage the dine-in floor – guest seating, walk-ins and table service – to a warm, welcoming standard consistent with Kanha Kitchen's home-style values.
• Confer with customers to assess satisfaction with food and service, and resolve complaints or feedback promptly and professionally across all channels.
• Coordinate closely with the kitchen team to ensure dine-in, takeaway and delivery-platform orders are fulfilled accurately and on time, especially during peak periods.
• Help plan menu updates, specials and seasonal dishes in consultation with the Head Chef, ensuring the fully vegetarian menu (including vegan, gluten-free and low-calorie options) is well represented.

Tiffin Subscription & Catering Coordination

• Manage and help grow the tiffin/meal-plan subscription service, including customer sign-ups, scheduling, portioning, packaging and on-time delivery of daily/weekly meal plans.
• Liaise with subscription customers on meal preferences, portion sizes, delivery schedules and dietary requirements.
• Coordinate catering enquiries and bookings end-to-end – from quoting and menu planning through to event-day logistics and delivery or on-site service.
• Identify opportunities to grow tiffin and catering revenue, including for corporate and community bookings.

Team Leadership

• Recruit, roster, train, supervise and performance-manage front-of-house, kitchen support and delivery-coordination staff.
• Train staff on menu knowledge (including vegan, gluten-free and other dietary options), food safety and customer service standards.
• Foster a positive, supportive team culture and support staff development.

Financial & Stock Management

• Prepare and manage budgets; monitor sales, labour costs and profitability across dine-in, takeaway, delivery, tiffin and catering channels.
• Arrange purchasing and pricing of fresh produce, groceries and packaging supplies in line with budget and supplier agreements.
• Maintain accurate records of stock levels, wastage and financial transactions; conduct regular stocktakes.
• Monitor performance, fees and commission across delivery platforms, and support pricing decisions with the Owner/Director.

Compliance & Health & Safety

• Ensure the restaurant and its tiffin/catering operations comply with the Food Act 2014, the business's food control plan, and Christchurch City Council food safety and hygiene requirements, including for takeaway and delivery packaging.
• Maintain accurate labelling and handling procedures for vegan, gluten-free and other special dietary items.
• Ensure compliance with employment and immigration obligations, including for visa-holding staff.

SKILLS, EXPERIENCE & QUALIFICATIONS

Essential

• Demonstrated experience in staff leadership, rostering and training in a hospitality setting.
• Strong financial acumen – budgeting, cost control, stock management and P&L understanding.
• Confident using POS, online ordering and third-party delivery platform systems (e.g. Uber Eats, DoorDash).
• Excellent verbal and written English communication skills, comfortable liaising with dine-in guests, subscription customers, catering clients, staff and suppliers.
• A genuine appreciation for vegetarian Indian cuisine and for Kanha Kitchen's home-style, community-focused values.

Desirable

– Experience managing a tiffin/meal-subscription service or a catering operation.

– Experience with vegan, gluten-free and other special dietary/allergen management.

– First Aid certificate.

Job Type: Full-time

Pay: $25.00 – $28.00 per hour

Work Location: In person