General manager, food & beverage manager,sous chef - Whangarei

• Manage and coordinate the overall operations of the restaurant
• Organize events and large group bookings/functions. Liaison with tour group operators to organize bookings for international travelers.
• Supervise, train, and develop front-of-house staff, look after the hiring process in compliance with employment laws of New Zealand.
• Cash handling and banking
• Maintain a consistently high level of customer service
• Prepare staff rosters in line with business needs
• Oversee purchasing, stock control, and inventory management
• Ensure the venue is clean, organized, and compliant with health and safety regulations
• Enforce adherence to company policies, procedures, and quality standards
• Generate reports and provide operational updates to directors
• Work beside the head chef to create and execute new menus and specials
• Demonstrated experience in a supervisory or managerial role within hospitality
• Strong knowledge of bar and floor operations
• Excellent leadership, communication, and organizational skills
• Ability to manage time effectively and work well under pressure
• Strong business awareness and commercial acumen
• LCQ (License Controller Qualification) and eligibility to hold a duty manager’s certificate

• Excellent leadership, communication, and organizational skills
• Strategic and analytical thinking
• Initiative and drive
• A positive and adaptable approach to change
• Ability to apply commercial insights to operational decisions

This role offers the opportunity to be part of a dedicated and professional team in a

excellence, and operational success, we welcome your application.

We are seeking a passionate and experienced Chef to join our culinary team. You will be responsible for food preparation, quality control, staff supervision, and maintaining health and safety standards.

• Oversee the daily operations of the food prep, kitchen cleanliness and ensuring efficient and high-quality service.
• Maintain high standards of cleanliness and food safety
• Supervise and coordinate the work of kitchen staff, ensuring efficiency and teamwork.
• Manage inventory, ordering, and proper storage of ingredients and supplies. Temperature checks when receiving stock - compliance with Food Control Plan
• Create and direct menu development and ideas for new dishes and specials.
• Train, mentor, and develop junior kitchen staff.

• Strong leadership and communication skills.
• Thorough knowledge of food preparation, kitchen safety, and sanitation standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as needed.

• Oversee the daily operations of the food and beverage service team, ensuring efficient and high-quality service.
• Lead, train, and support FOH staff in both service standards and wine knowledge.
• Advise guests on wine selections, with a strong focus on New Zealand varietals and regional pairings.
• Maintain appropriate stock levels and assist with ordering, receiving
• Address and resolve guest feedback with professionalism and efficiency.

• Proven experience in a food and beverage supervisory role within a restaurant, hotel, or winery setting.
• Excellent communication and leadership skills.
• Passion for hospitality, local food, and bar culture.
• Ability to work flexible hours, including evenings, weekends, and public holidays.