Boliwood Queenstown

Hospitality Roles in Boliwood Queenstown

Monday to Sunday 40 hours / week. Permanent / full-time.

RESTAURANT MANAGER : Key Tasks & Responsibilities : Manage customer interactions, handle cash, and check bookings via emails / diary. Coordinate with external parties to manage reservations and bookings. Conduct stock-taking, ensure quality control, manage advertising, and prepare staff rosters. Order supplies and interact with suppliers. Oversee marketing, purchasing, and pricing of goods. Prepare end-of-shift or weekly reports, including financial records, food control, and sales. Plan and coordinate menus with chefs and special events for tour groups. Manage staff, resolve grievances, and manage timesheets and rosters. Ensure compliance with liquor and food licenses and compliance- Food Control Plans and Sale and Supply of Alcohol Act 2012. Front-of-house management, including selecting, training, and managing staff. Provide excellent customer service by greeting customers, advising on menu choices, and handling customer satisfaction. Manage kitchen and cleaning staff shifts. Hourly Rate : $25-$29.66 / hour. Job Requirements : Minimum 3 years of relevant experience. Positive attitude and customer service skills are essential.

ASSISTANT RESTAURANT MANAGER Key Tasks & Responsibilities : Act as the proxy for the Restaurant Manager and support all daily operations. Supervise and coordinate the activities of kitchen and waiting staff. Ensure smooth operation of the restaurant by overseeing daily tasks and ensuring customer satisfaction. Assist with planning and organizing special functions and events. Monitor and manage inventory, ensuring stock levels are maintained, and assist with ordering supplies. Train and supervise staff in customer service and food handling procedures. Ensure compliance with health and safety regulations, including food hygiene and liquor license requirements. Handle customer inquiries and complaints, ensuring a high standard of service is provided. Assist in creating staff rosters and managing timesheets for both casual and permanent staff. Support the Restaurant Manager with financial and administrative duties, including preparing sales reports and monitoring daily revenue. Ensure the quality of food and service provided meets the restaurant’s standards, conducting regular inspections of the dining area. Organize staff training sessions to enhance service quality and operational efficiency. Monitor the performance of staff and provide feedback and guidance to improve service. Hourly Rate : $25-$29.66 / hour.  Job Requirements : Minimum 1 year of relevant experience. Positive attitude and customer service skills are essential.

WAITER : Key Tasks & Responsibilities : Organize the restaurant for opening, cleaning / setting tables, and preparing for service. Greet customers and present menus. Provide prompt and efficient table service. Take and relay orders, operate the POS system, and handle payments. Recommend / serve food and beverages, maintain quality control, and ensure hygiene standards. Follow New Zealand's Sale and Supply of Alcohol Act 2012 regulations. Hourly Rate : $25-$28.18 / hour. Job Requirements : Minimum 1 year of relevant experience. Must have good communication skills and a customer-oriented attitude.

CHEF : Key Tasks & Responsibilities : Plan menus in collaboration with management, estimating food and labour costs, and ordering food supplies to maintain kitchen efficiency. Monitor the quality of dishes at all stages of preparation and presentation to ensure the highest standards are maintained. Discuss food preparation issues with managers, dietitians, kitchen staff, and waiting staff to ensure smooth operations and meet dietary requirements. Demonstrate cooking techniques to staff and advise on the best cooking procedures for consistency and quality. Prepare and cook a wide range of dishes, particularly Indian cuisine, including specialized tandoor and curry dishes. Explain and enforce strict hygiene regulations to maintain food safety standards in the kitchen. Select, train, and supervise junior kitchen staff to ensure a well-coordinated team. Freeze and preserve foods as required, ensuring long-term storage meets safety standards. Hourly Rate : $25-$29.66 / hour. Job Requirements : Minimum 3 years of relevant experience.

COOK : Key Tasks & Responsibilities : Examine food and ingredients to ensure quality and freshness. Regulate temperatures of cooking equipment. Prepare and cook a wide variety of dishes, particularly Indian cuisine, including tandoor and curry dishes. Season food during cooking to ensure flavour balance. Portion food, place it on plates, and add gravies, sauces, and garnishes. Store food in temperature-controlled facilities to maintain quality and safety. Prepare food to meet special dietary requirements, including vegetarian or allergy-related restrictions. Help the chefs and owners plan menus and estimate food requirements based on kitchen needs. Train and supervise junior kitchen staff and apprentices to ensure smooth kitchen operations. Hourly Rate : $25-$29.66 / hour.