JOB DESCRIPTIONS

Job Description for Restaurant Manager 1

Position title: Manager

Place of Work:

Location: Auckland, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Agreeing and managing budgets.

Planning menus.

Promoting and marketing the business.

Handling customer inquiries and complaints.

Taking reservations.

Greeting and advising customers.

Setting targets, assessing, and improving profitability.

Make sure the internal and external operations are running smoothly.

STAFF MANAGEMENT:

Manage restaurant staff

Avoid the hassle - Hire the best and train the rest.

Eradicate confusion with checklists and communication.

Avoid failure - Keep Staff

Be the manager everyone wants to work with.

FOOD AND SUPPLY MANAGEMENT:

Overseeing stocks and ordering supplies.

Managing costs effectively.

Take proper measures to cut waste.

COMPLIANCE, QUALITY, AND CLEANLINESS:

Avoid cross-contamination by enforcing standard procedures.

Assign supervisors to food-related control logs.

Have specific people assigned to each certain activity during every shift?

Ensure the staff maintains a high level of cleanliness in all of the restaurant areas.

ADMINISTRATIVE:

Initiates and coordinates goals, deadlines, and projects for the restaurant.

Create detailed reports for revenues and expenses.

Make sure there is effective communication verbally and in writing, and it provides clear instructions to the staff.

CORE COMPETENCIES:

Commercial awareness.

Flexibility

Good interpersonal skills.

Communication skills.

Problem-solving skills.

Organizational skills.

Teamwork skills.

Excellent customer service skills.

Stress tolerance.

Inventory management.

Coaching and mentoring.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Restaurant Manager 2

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Position Title: Manager

Place of Work:

Location: Auckland, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Take responsibility for the business performance of the restaurant.

Analyze and plan restaurant sales levels and profitability.

Organize marketing activities, such as promotional events and discount schemes.

Plan and coordinate menus, working closely with the head chef.

Respond to customer queries and complaints.

Meet and greet customers, organize table reservations, and offer advice about the menu and wine choices.

STAFF MANAGEMENT:

Interviewing and hiring new employees, as well as supervising their overall performance.

Establishing shifts and schedules for employees, as well as managing sick and maternity leaves and vacations.

Promoting teamwork to ensure optimum service and that customers’ needs are met.

Making sure that customer service meets the expected levels of quality.

Providing customers with the appropriate compensation when quality standards are not met.

FOOD & SUPPLY MANAGEMENT:

Estimating food and beverage costs.

Supervising inventory of food supplies, as well as equipment status, and ensuring the appropriate restocking and repairing.

Securing all the food preparation processes meet the pre-established quality and portion size.

COMPLIANCE, QUALITY, AND CLEANLINESS:

Comply with licensing laws and other legal requirements.

Overseeing cleaning and maintenance of equipment and facilities.

Taking care of reported incidents or injuries and resolving any unsafe work conditions.

ADMINISTRATIVE:

Reviewing financial transactions;

Managing monetary responsibilities and controlling budget expenses and limits;

Preparing and administering the payroll;

Ensuring that all restaurant-related paperwork (e.g. taxes, permits, and licenses) adheres to the laws and regulations that apply and are up-to-date;

Keeping track of financial statements and payroll records, as well as employee records, to ensure safe-keeping; and

Overseeing financial operations such as payments, bills, and tips.

CORE COMPETENCIES:

Verbal communication skills.

Interpersonal communication skills.

Great customer service.

Team oriented.

Organizing and multitasking.

Creativity.

Recordkeeping.

Profitable thinking.

Attention to detail.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Restaurant Manager 3

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Position Title: Manager

Place of Work:

Location: Auckland, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Coordinate daily Front of the House and Back of the House restaurant operations.

Deliver superior service and maximize customer satisfaction.

Respond efficiently and accurately to customer complaints.

Organize and supervise shifts.

Manage the restaurant's good image and suggest ways to improve it.

Promote the brand in the local community through word-of-mouth and restaurant events.

Recommend ways to reach a broader audience (e.g. discounts and social media ads).

Implement policies and protocols that will maintain future restaurant operations.

STAFF MANAGEMENT:

Hiring staff.

Train new and current employees on proper customer service practices.

Appraise staff performance and provide feedback to improve productivity.

Convince and inspire staff to give their best service on the premises.

Resolve any conflict issues between the staff.

FOOD & SUPPLY MANAGEMENT:

Manage the kitchen inventory and make sure all the required food items are stocked.

Take necessary steps to cut waste.

Coordinating and conducting supplies arrangements to establish delivery of food, beverages, and other supplies.

COMPLIANCE, QUALITY, AND CLEANLINESS:

Ensure compliance with sanitation and safety regulations.

Write and maintain a hygiene plan based on Hazard Analysis and Critical Control Point (HACCP) principles.

Take responsibility for staff hygiene training.

Make sure the staff cleans and disinfects the objects and surfaces frequently.

Monitor and deliver quality food preparation by liaising with the head chef.

Administrative:

Prepare weekly and monthly reports on financial performance, inventory, and personnel.

keeping track of financial statements and payroll records, as well as employee records, to ensure safe-keeping.

Ensuring that all restaurant-related paperwork (e.g. taxes, permits, and licenses) adheres to the laws and regulations that apply and are up-to-date.

CORE COMPETENCIES:

Leadership.

Communication.

Problem-solving and conflict management.

Positive attitude.

Attention to detail.

Flexibility.

Marketing and business development.

Ability to work under extreme pressure.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Assistant Restaurant Manager 1

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Position title: Assistant Manager

Place of Work:

Location: Wellington, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Overseas the dining area following operating policies.

Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.

Arrange for maintenance and repair of equipment and other services.

Handle irate customers with a friendly/calm attitude.

Ensure product quality and great service.

Ensure most important tasks are completed on time.

Take accountability for the problems and solve them accordingly.

Seeks, listens, and responds to Guest feedback.

STAFF MANAGEMENT:

Creates a positive team atmosphere among Team Members.

Maintains records of staff periodic manners and operating costs.

Provides feedback and coaching to the Team regularly.

Set high standards for appropriate team behavior on shift.

Work with food and beverage staff to ensure proper food presentation and proper food-handling procedures.

FOOD & SUPPLY MANAGEMENT:

Check the quality of deliveries of fresh food and baked goods.

Keep proper stock records and check inventory.

ADMINISTRATIVE:

Schedule periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.

Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.

CORE COMPETENCIES:

Excellent analytical, interpersonal, organizational, and communication skills.

High integrity and honesty in all dealings.

Leadership with the ability to drive and develop a team.

Genuine desire to serve the needs of customers with a strong personal responsibility for achieving customer satisfaction.

Project Management skills.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Assistant Restaurant Manager 2

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Position Title: Assistant Manager

Place of Work:

Location: Wellington, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Opening and closing the restaurant.

Assigning tables to waiters.

Resolving customer’s questions and grievances in a professional manner.

Ensuring that the restaurant adheres to the health and safety regulations.

Conducting payroll activities in an accurate and timely manner.

Purchasing new ingredients and kitchen utensils.

Recording all income and expenses and ensuring that cash registers are balanced.

STAFF MANAGEMENT:

Actively participate in appointing, inducting, and mentoring new staff members.

Overseeing restaurant staff performance to ensure quality dining.

Arrange for new employees’ proper onboarding (scheduling training and ordering uniforms).

Prepare shift schedules and process payroll for all restaurant staff.

FOOD & SUPPLY MANAGEMENT:

To assist the Manager to manage planning and pricing of menus and food and drinks/beverages to adhere to agreed prices/budgets and maintain applicable quality standards and records.

To assist the Manager to manage and coordinate food and beverage preparation.

Make sure to check the inventory and all the food items are properly stocked.

COMPLIANCE, QUALITY, AND CLEANLINESS:

Quality control of all supplies, food, drinks/beverages, kitchen hygiene, and health and safety.

Adhere to statutory obligations, quality, and best practice guidelines.

Make sure health and safety standards are obeyed, monitor staff, to check for the same.

ADMINISTRATIVE:

Create detailed reports on weekly, monthly, and annual revenues, and expenses.

Communicate effectively, both verbally and in writing, to provide clear direction to the staff

CORE COMPETENCIES:

Strong leadership skills with an affinity for capacity development.

Excellent conflict resolution abilities.

Innovative, trustworthy, and impartial.

Ability to work evenings, weekends, and holidays.

Great communication skills.

Should be good with numbers.

Inventory management and stress tolerance.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Chef 1

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Position title: Chef

Place of Work:

Location: Auckland, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL RESPONSIBILITIES:

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and “polish” dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing, and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between coworkers

CORE COMPETENCIES:

Willingness to Learn.

You must have a genuine passion.

You should possess organizational skills.

Ability to skillfully multitask.

Must have creativity.

Good time management and teamwork skills.

Resilience and stamina.

Some leadership skills are also preferred.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Chef 2

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Position title: Chef

Place of Work:

Location: Wellington, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL RESPONSIBILITIES:

Ensuring that all food is of excellent quality and served on time.
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all the menu items.
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Enforcing safety and sanitation standards in the kitchen.
Creating new recipes to keep the menu fresh.
Keeping up to date with industry trends.
Receiving feedback and making improvements where necessary.

CORE COMPETENCIES:

Attention to Detail.

Business sense.

Cleanliness.

Creativity.

Culinary expertise.

Fast-paced decision-making.

Should be a team player and have organizing skills.

Must have physical stamina.

Time management skills.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Chef 3

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Position title: Chef

Place of Work:

Location: Queenstown, New Zealand.

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL RESPONSIBILITIES:

Cook guests' orders according to their preferences
Employ food safety best practices and makes sure that all kitchen staff members do the same
Act with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
Select choice ingredients that will give dishes the best flavor
Experiment to come up with new specialties that will draw diners into the restaurant
Motivate other kitchen staff, so they perform at their best
Determine how much food to order and maintains an appropriate supply at the restaurant
Keep up with trends in cooking and the restaurant business to ensure that guests have a positive experience
Work quickly and accurately during busy periods, such as weekends and evenings
Occasionally take on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
Take direction and work with the restaurant's administrative team

CORE COMPETENCIES:

Stress management.

Culinary expertise.

Ingredient sourcing.

Communication skills.

Portion control.

Handle criticism.

Flexibility and team player.

Collaborate with other staff.

Multitasking and safe food handling.

Emotional intelligence.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Caregiver 1

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Position title: Caregiver

Place of Work:

Location: Dunedin, New Zealand.

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director

OVERALL RESPONSIBILITIES:

Assist residents with activities of daily living, including bathing, dressing, grooming, toileting, transferring, and getting to and from activities and meals according to the individual service plan.
Allow and encourage residents to do as much of their care as possible.
Serve meals to residents in the dining room or apartments and may assist in preparing meals following pre-planned menus.
Encourage residents to eat a proper diet and take adequate fluids while respecting the resident’s right to free choice and record and reports changes in resident’s eating habits to the supervisor.
Initiate and participate in leisure activities provided for residents as described in the activity calendar and encourage residents to socialize and participate in planned activities or programs.
Maintain residents’ records daily promptly and following company policy and procedures; observe and report the health and emotional condition of each resident, and promptly report all changes to the supervisor.
Assist residents with medication as defined in medication procedure
Maintain a clean, safe, and orderly environment for the residents; perform general housekeeping; and follow cleaning schedules for resident laundry, bedrooms, dining area, living space, bathrooms, kitchen, and other areas.
Follow proper procedures in emergencies and respond promptly and positively to resident requests for assistance.
Know the location of each resident, remind them to sign out when they leave the building, and notify the supervisor immediately if unable to locate a resident.
Encourage teamwork through cooperative interactions with co-workers.

CORE COMPETENCIES:

Empathy.

Patience.

Great communication skills.

Teamwork.

Work ethic.

Stress management.

Positive attitude.

Flexibility.

Time management.

Confidence and receptive attitude.

Listening, analyzing information, and focusing on quality.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Caregiver 2

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Position Title: Caregiver

Place of Work:

Location: Kaitaia, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $25.5 per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director

OVERALL RESPONSIBILITIES:

Help clients take prescribed medication

Assist clients with ambulation and mobility around the house or outside (doctor’s appointments, walks, etc.)

Assist clients with personal care and hygiene

Help clients with physical therapy exercises

Plan and prepare meals with assistance from the clients (when they are able)

Do the client’s shopping or accompany them when they shop

Perform light housekeeping duties that clients can’t complete on their own

Be a pleasant and supportive companion

Report any unusual incidents

Act quickly and responsibly in cases of emergency

CORE COMPETENCIES:

Compassion

Communication

Observation

Interpersonal skills

Time management

Organization and cleanliness

Patience

Flexibility

Initiative

Physical strength and stamina

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Retail Manager 1

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Position Title: Manager

Place of Work:

Location: Dunedin, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $25.5 per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Develop business strategies to raise our customers’ pool, expand store traffic and optimize profitability.

Ensure high levels of customer satisfaction through excellent service.

Maintain outstanding store condition and visual merchandising standards.

Propose innovative ideas to increase market share.

Be a shining example of good behavior and high performance.

Be responsible for maintaining the overall image of the store.

Manage the assets of the store.

STAFF MANAGEMENT:

Meet sales goals by hiring, training, motivating, mentoring, and providing feedback to sales staff.

Conduct personnel performance appraisals to assess training needs and build career paths.

Deal with all issues that arise from staff or customers (complaints, grievances, etc).

ADMINISTRATIVE & COMPLIANCE:

Managing budgets.

Maintaining statistical and financial records.

Overseeing pricing and stock control.

Ensuring compliance with health and safety legislation.

Liaising with the head office.

Preparing promotional materials and displays.

CORE COMPETENCIES:

Enthusiasm.

Excellent IT skills.

Numerical skills.

Verbal communication skills.

Teamworking skills.

Organisational skills.

Resourcefulness.

Confidence.

Commercial awareness.

Powerful leading skills and business orientation.

Customer management skills.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Retail Manager 2

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Position Title: Manager

Place of Work:

Location: Dunedin, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $25.5 per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Complete store operational requirements by scheduling and assigning employees; following up on work results.
Identify current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.
Ensure availability of merchandise and services by approving contracts; maintaining inventories.
Formulate pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.
Maintain professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; and participating in professional societies.
Develop a schedule of holiday activities and promotions throughout the year strategically designed to bring in more revenue.
Respond to customer complaints and comments
Maintain awareness of market trends in the retail industry, understanding forthcoming customer initiatives, and monitoring what local competitors are doing

STAFF MANAGEMENT:

Maintain store staff by recruiting, selecting, orienting, and training employees.

Maintain store staff job results by coaching, counseling, and disciplining employees; planning, assisting, monitoring, and appraising job results.

Provide training to improve the knowledge base of the staff and utilize cross-training methods to maintain productivity when employees are absent.

Deal with staffing issues such as interviewing potential staff, conducting appraisals and performance reviews, as well as providing or organizing training and development.

Update colleagues on business performance, new initiatives, and other pertinent issues.

ADMINISTRATIVE, FINANCIAL & COMPLIANCE:

Prepare annual budget; schedule expenditures; analyze variances; initiate corrective actions.
Ensure availability of merchandise and services by approving contracts; maintaining inventories.
Market merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.
Protect employees and customers by providing a safe and clean store environment.
Maintain the stability and reputation of the store by complying with legal requirements.
Maintain inventory by implementing purchasing plans and staying in contact with vendors and shippers.
Make sure the paperwork is done properly.
Manage all controllable costs to keep operations profitable.
Ensure standards for quality, customer service, and health and safety are met.

CORE COMPETENCIES:

Budgeting.

Accounting and finance.

Marketing.

Retail management.

Leadership.

Ability to motivate others.

Delegation and customer focus.

Quick learner.

Multi-tasking skills.

Team player.

Strategic planning.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Hotel Manager 1

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Position title: Manager

Place of Work:

Location: Hamilton, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $___ per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Supervise work at all levels (receptionists, kitchen staff, maids, office employees, etc.) and set clear objectives.

Plan activities and allocate responsibilities to achieve the most efficient operating model

Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services

Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information, etc.)

Deal with maintenance issues, shortages in staff or equipment, renovations, etc

Reputation management and branding

STAFF MANAGEMENT:

Hiring, training, and managing staff and overseeing schedules to make sure all departments have enough employees to provide assistance to guests

To make sure the staff conflict issues are resolved

To maintain a motivating and productive working environment for the staff

FINANCIAL, COMPLIANCE & SAFETY MANAGEMENT:

Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits

Collaborate with external parties such as suppliers, travel agencies, event/conference planners, etc

Inspect facilities regularly and enforce strict compliance with health and safety standards

Working with security officers to promote a safe atmosphere for guests and staff

CORE COMPETENCIES:

Excellent and diverse communication skills.

Maintain integrity, professionalism, patience, and understanding.

Be detail-oriented.

Thorough operational knowledge.

Leadership skills.

Team-building abilities.

Financial management.

Flexibility.

_________(Company name) _________(Employee name)

Owner/Director Employee

Job Description for Hotel Manager 2

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Position Title: Manager

Place of Work:

Location: Hamilton, New Zealand

Hours of Work: 35-40 hours per week.

Salary Wages: $25.5 per hour.

Other Employment Conditions: Permanent/Full-Time role

Reporting to: Owner/Director/s

OVERALL MANAGEMENT:

Oversee the operations and functions of the hotel, as per the Organizational chart.
Hold regular briefings and meetings with all heads of departments.
Lead all key property issues including capital projects, customer service, and refurbishment.
Handling complaints, and overseeing the service recovery procedures.
Ensure all decisions are made in the best interest of the hotels and management.
A strong understanding of P&L statements and the ability to react with impactful strategies.
Be accountable for the responsibilities of department heads and take ownership of all guest complaints.

STAFF MANAGEMENT:

Act as a final decision maker in hiring key staff.

Provide effective leadership to hotel team members.

Manage and develop the Hotel Executive team to ensure career progression and development.

Manage conflict issues of the staff.

FINANCIAL, COMPLIANCE, AND SAFETY ISSUES:

Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures, and service standards.

Responsible for the preparation, presentation, and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan, and Capital Budget.

Manage ongoing profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.

Developing improvement actions, carrying out cost savings.

Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, are on target and accurate.

Prepare a monthly financial report for the owners and stakeholders.

Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment and services.

CORE COMPETENCIES:

Communication skills.

Delegation.

Motivating others.

Organizing and task management.

Patience.

Building effective teams.

Great interpersonal skills.

Self-development.

_________(Company name) _________(Employee name)

Owner/Director Employee

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