Manager – Polynesian Takeaway & Dine-In

Position Overview

This role is hands-on, involving both front-of-house and back-of-house management.

Key Responsibilities

• Oversee the day-to-day running of the shop, ensuring smooth and efficient operations.
• Planning menus in consultation with Chefs;
• Planning and organising special functions;
• Arranging the purchasing and pricing of goods according to budget;
• Maintaining records of stock levels and financial transactions;
• Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance;
• Conferring with customers to assess their satisfaction with meals and service;
• Maintain high food quality standards, presentation, and hygiene in line with health and safety regulations.
• Selecting, training and supervising waiting and kitchen staff;
• May take reservations, greet guests and assist in taking orders.
• Manage staff rosters to ensure adequate coverage for both busy and quiet periods.
• Monitor inventory, order supplies, and control wastage.
• Handle cash management, EFTPOS reconciliation, and daily banking.

• Strong leadership and team management experience in a hospitality environment.
• Knowledge of Polynesian food, culture, and traditions (preferred but not essential – training provided).
• Excellent communication, problem-solving, and organisational skills.
• Ability to work under pressure during busy service periods.
• High level of personal presentation and professionalism.

• Provide a warm, welcoming environment that reflects Polynesian hospitality.
• Handle customer inquiries, feedback, and complaints professionally and promptly.
• Ensure takeaway and dine-in service is fast, friendly, and consistent.
• Recruit, train, and mentor staff in both service and cultural knowledge of Polynesian cuisine.
• Lead by example in professionalism, work ethic, and teamwork.
• Conduct regular team meetings to communicate goals, updates, and areas for improvement.

• The pay is $ [PAY RATE] her hour.
• Must work on weekends. Shop operating hours are from Wednesday to Sunday and some public holidays.
• The job is a permanent position and guarantees [hours] of work each week.
• Standing for extended periods and working in a fast-paced environment.

• At least 3 years experience in a relevant management role in hospitality or a NZQF Diploma.
• Food Safety and Hygiene certification (or willingness to obtain).
• POS system experience desirable.

1. 50 hrs week

Wednesday to Sunday

Must work weekend.