Restaurant Managers

The Bathhouse Restaurant Queenstown

Are you obsessed with the art of hospitality? Do you get a thrill from a perfectly humming floor, connecting with local regulars, and giving international guests an unforgettable experience? If you love being in the thick of the action but also have a sharp eye for the numbers, you belong at the Bath House.

We're looking for experienced Restaurant Manager and Assistant Manager

As our Managers, you will be the heartbeat of our daily operations. You will champion "service tension"—ensuring our high standards are met with absolute precision and grace, never letting the details slide. You will lead, train, and inspire a young, passionate team, turning raw enthusiasm into world-class hospitality skills.

Crucially, you are a numbers person. You understand that a great business requires tight financial discipline, particularly around labor. To reward your sharp management, we offer a weekly bonus structure tied directly to hitting your wage cost targets.

Key Responsibilities

1. Floor Leadership & Guest Experience

• Embody the Experience: Lead from the front. You love being visible, greeting our beloved regulars and welcoming international visitors.
• Maintain Service Tension: Keep the energy high and standards tight. You notice the little things—the lighting, music.the timing, the guest body language—and adjust the room instantly to maintain a flawless atmosphere.
• Community Building: Foster deep relationships with our locals, ensuring the Bath House feels like a premium yet welcoming community hub.
• Own the Guest Conversation: Check in with guests about the quality of their food and service, handle complaints and feedback professionally, and act on what you hear.
• Functions & Events: Plan and run special functions, private bookings and events, from the first enquiry through to service on the night.

2. Financial & Wage Cost Management

• Labour Optimization: Build the weekly roster with precision, balancing great guest coverage with tight financial efficiency.
• Hit the Numbers: Take full ownership of the weekly wage cost KPIs.
• Bonus Incentives: Monitor and adapt staffing levels in real-time to consistently hit wage targets and unlock your weekly bonus.
• Financial Records: Keep accurate records of daily takings, cash handling, banking and other financial transactions, and report on daily performance to the owners.

3. Team Training & Development

• Build the Team: Recruit, select and onboard front-of-house staff.
• Mentor the Next Generation: Take a young, enthusiastic team and coach them in the nuances of high-end hospitality.
• Supervise & Lead: Supervise staff on every shift, delegate tasks, and handle performance conversations fairly and constructively.
• Foster Passion: Keep the team motivated, engaged, and proud of the work they do.
• System Implementation: Train staff on operational systems, checklists, and procedures to ensure consistency even when you aren't on the floor.
• Menu Planning: Work with the head chef and kitchen team to plan, cost and launch new menu items.

4. Operations, Compliance & Stock

• Organise and control the day-to-day operations of the restaurant, from opening to close.
• Organise and control the day-to-day operations of the restaurant, from opening to close.
• Act as Duty Manager and make sure we follow the Sale and Supply of Alcohol Act and our licence conditions.
• Order and buy stock and supplies within budget, deal with suppliers, and help set menu pricing.
• Keep accurate records of stock levels, run regular stocktakes, and keep waste down.

What We Are Looking For

• The Hospitality Gene: You genuinely love people. You are energetic, charismatic, and thrive in a bustling, social environment.
• Minimum of 2 years of experience in a management role
• Current Duty Manager certificate
• The Analytical Brain: You don't shy away from a spreadsheet. You understand how labor percentages impact profitability and look at staffing as a puzzle to solve.
• The Coach Mentality: You are patient but firm. You know how to give constructive feedback that makes a young team want to do better.
• A solid understanding of food safety, stock control and NZ employment basics

What’s in it for You?

• A competitive base salary.

• A minimum of 30 guaranteed hours per week

• A vibrant, beautiful work environment with a passionate team.

• Great perks and discounts across the business.

If this sounds like you we would love to hear from you! Please ad a cover letter and tell which role will suit you best. Tell us about yourself, where you are currently located and what you bring to the team!

We can't wait to meet you!