Restaurant Manager

Bucks Bistro is a well-regarded New Zealand bistro offering a warm, welcoming dining experience built around quality food, great service and a relaxed atmosphere. We take pride in using fresh, quality ingredients to deliver a seasonal bistro menu that reflects the best of New Zealand produce. Our team is passionate about hospitality and committed to creating memorable experiences for every guest who walks through our door.

We are seeking an experienced, motivated and commercially minded Restaurant Manager to lead our team and take ownership of the day-to-day management of our bistro operation. This is a genuine leadership role suited to a hospitality professional who thrives in a hands-on environment and has a proven track record of managing both people and operations to a high standard.

About the Role

As Restaurant Manager at Bucks Bistro, you will be responsible for the full operational management of our front-of-house service and the overall running of the bistro. Working closely with the kitchen team and ownership, you will set the tone for service excellence, lead and develop our staff, manage our financial performance and ensure our guests consistently receive an outstanding dining experience.

This is not a purely supervisory role — we are looking for someone who can think strategically about the business while also being present on the floor, leading by example and maintaining the high standards our guests expect.

Key Duties and Responsibilities

Operational Management

• Plan, organise, direct and coordinate all aspects of daily bistro operations across all service periods including breakfast, lunch and/or dinner
• Develop, implement and maintain operational procedures and service standards to ensure a consistent, high-quality guest experience
• Oversee opening and closing procedures, floor setup and the overall presentation and cleanliness of the bistro at all times
• Monitor and continuously improve service delivery, identifying and resolving operational issues promptly
• Ensure full compliance with the Food Act 2014, Health and Safety at Work Act 2015 and all other relevant New Zealand legislation

People Management and Leadership

• Recruit, induct, train, supervise and performance-manage front-of-house staff including wait staff, bar staff and host/reception roles
• Develop and manage weekly staff rosters, balancing operational requirements with labour budget targets
• Conduct regular one-on-ones and formal performance reviews, providing constructive feedback and identifying development opportunities
• Build and maintain a positive, professional and inclusive team culture that reflects the values of Bucks Bistro
• Manage disciplinary matters in accordance with New Zealand employment law and company procedures

Financial Management and Reporting

• Take ownership of the bistro's financial performance, managing revenue targets, labour costs, cost of goods and overall operating expenses
• Prepare and present regular operational and financial reports to the business owner, including analysis of sales performance, covers, average spend and labour percentage
• Oversee daily cash handling, end-of-day reconciliation, banking and point-of-sale accuracy
• Identify and implement practical strategies to grow revenue, improve margins and reduce unnecessary expenditure
• Manage supplier invoicing, purchase orders and cost control in collaboration with the kitchen team

Guest Experience and Service Standards

• Champion a guest-first culture, ensuring every customer interaction reflects the warmth and quality Bucks Bistro is known for
• Handle escalated customer complaints and feedback professionally, using each situation as an opportunity to improve service delivery
• Monitor online reviews and feedback platforms (e.g., Google, TripAdvisor) and respond appropriately on behalf of the business
• Develop and maintain relationships with regular guests, local businesses and community stakeholders

Inventory and Supplier Management

• Oversee front-of-house stock management including beverages, glassware, linen and consumables
• Manage relationships with beverage and supply vendors, negotiating pricing and ensuring reliable supply
• Conduct regular stocktakes and maintain accurate inventory records to minimise waste and control costs
• Collaborate with the head chef on aligned ordering practices to ensure operational efficiency across the kitchen and floor

Menu and Beverage Programme

• Work collaboratively with the head chef to review and develop the menu offering, including pricing, seasonal updates and special event menus
• Oversee the bistro's beverage programme including wine list, cocktails, beer and non-alcoholic offerings
• Ensure all staff are trained and knowledgeable about the food and beverage menu to support confident, informed service
• Stay current with New Zealand food, beverage and hospitality trends and bring relevant ideas to the team

Compliance and Licensing

• Ensure the bistro operates in full compliance with its licence conditions under the Sale and Supply of Alcohol Act 2012
• Hold or be willing to obtain a General Manager's Certificate under the Sale and Supply of Alcohol Act 2012
• Maintain all required compliance documentation, records and registers
• Liaise with environmental health officers, liquor licensing inspectors and other regulatory bodies as required

Marketing and Events Support

• Support the promotion of Bucks Bistro through social media, local community engagement and word-of-mouth initiatives
• Coordinate and manage private functions, events and special bookings from initial enquiry through to delivery
• Contribute ideas for seasonal promotions, special menus and community-facing events to drive covers and brand awareness

Skills and Experience Required

Essential:

• Minimum 2–3 years of proven experience in a restaurant, café or bistro management role with clear responsibility for staff, operations and financial performance
• Demonstrated leadership ability with experience managing, motivating and developing a hospitality team
• Sound financial literacy including experience managing budgets, labour costs, cost of goods and interpreting financial reports
• Strong working knowledge of New Zealand food safety requirements and workplace health and safety obligations
• Excellent interpersonal and communication skills — both with your team and with guests
• Ability to work effectively under pressure in a fast-paced service environment
• Proven ability to problem-solve, make decisions independently and manage competing priorities
• Computer literacy including experience with point-of-sale systems and basic Microsoft Office or equivalent applications

Desirable but Not Essential:

• A relevant tertiary qualification in hospitality management, business management or a related field at NZQF Level 5 or above, or equivalent overseas qualification
• Current General Manager's Certificate under the Sale and Supply of Alcohol Act 2012
• Experience with reservation management platforms and online review management
• Knowledge of New Zealand employment law including the Employment Relations Act 2000 and Holidays Act 2003

What is on offer

• Full time employment (Minimum guaranteed 30 hours per week)
• Hourly rate from NZD 30 – NZD 35 per hour
• A supportive, passionate team in a well-regarded New Zealand bistro
• Opportunities for professional development and career growth within the business