Restaurant Manager

J.Gill Enterprises Ltd. is seeking an experienced Restaurant Manager to support operations across its 3 locations within the Wellington region, including Jugnus Little India & Jugnus Duniya. Applicants must ideally have 3 years or at least 2 years of relevant experience in a busy restaurant, a strong understanding of food safety & hygiene standards,& demonstrate physical fitness and good character.Flexibility is essential, as the industry operates 24/7 throughout the year, including weekends, public & school holidays.

• Take full responsibility for the day-to-day running of the restaurant, ensuring operations are carried out smoothly, efficiently, and to a consistently professional standard.

• Manage the hiring, onboarding, and training of staff, while creating a supportive and high-performing workplace culture.

• Prepare and oversee staff rosters to maintain effective shift coverage, optimising labour allocation and managing wage costs.

• Set and uphold service expectations to deliver outstanding customer experiences and ensure a welcoming and consistent dining environment.

• Supervise inventory processes, including ordering supplies, checking deliveries, and controlling stock levels to reduce waste.

• Administer financial tasks such as cash handling, EFTPOS transactions, and daily reconciliations, ensuring accuracy and accountability in all banking procedures.

• Carry out regular stocktakes, analyse consumption patterns, and introduce cost-control practices to maintain efficiency within budget.

• Review sales reports and expenditure data to assess performance, address operational issues, and improve profitability.

• Work closely with chefs and kitchen teams to design and adjust menus that balance customer appeal with cost-effectiveness.

• Coordinate and promote marketing initiatives, seasonal campaigns, and special events to boost sales and customer loyalty.

• Collect and respond to customer feedback, handling complaints tactfully and using insights to enhance service delivery.

• Ensure strict compliance with food safety, health, and hygiene standards by conducting audits and ongoing staff training.

• Maintain accurate records for payroll, staff scheduling, supplier accounts, and compliance reporting.

• Oversee cleanliness, presentation, and workplace safety across all areas of the restaurant.

• Lead by example during busy periods by supporting front-of-house and kitchen staff to ensure seamless service flow.

Minimum 30 hours per week guranteed. May need to work upto 50 hours or more as per business needs and demands.