COMPANY DESCRIPTION:

Trinity Wharf Tauranga is an over-water hotel, restaurant and events destination. It is owned by a local family whose dream was to highlight the spectacular beauty and spirit of the Tauranga harbour that is so integral to the Bay of Plenty lifestyle.  Built on three piers that stretch over the water’s edge, the hotel’s panoramic water views are framed by floor to ceiling glass that bring the tranquil elements of the outside world in.

At Trinity Wharf, every employee contributes to a seamless and memorable guest experience. We are a highly collaborative team, who are passionate about hospitality and are proud of where we work. We believe that our uniquely close connection to the water makes us arguably one of the Bay’s best locations!

We have an exciting opportunity to be part of our Restaurant team as a Restaurant Operations Leader. 

JOB DESCRIPTION:

Reporting to the F&B Operations Manager, you will specialise in the Restaurant operations for the hotel. 

Lead the Restaurant team on your shift, ensuring that the expectations of our clients and staff are met (if not bettered), by consistently working professionally and efficiently.

KEY RESPONSIBILITIES:

You will:

• Actively supervise and coordinate the daily operation of Restaurant services. Support employees on the floor to ensure consistent delivery of top quality service.
• Conduct motivational pre-service briefing with Front of House Waitstaff, providing support and training to successfully promote specials, up-sell and to achieve of sales targets.
• Ensure each shift is well structured, with team members allocated specific areas/stations, duties and tasks for the shift. Prepare to-do lists and lead by example by joining the team in actively achieving the tasks for the day.
• While on shift; induct, train and coach new employees in Standard Operating Procedures (SOPs), policies and procedures to ensure compliance to organisational standards and to optimise individual performance.
• Work alongside the Kitchen team to ensure all orders are processed correctly, and all food is served as per guest preferences; including all room-service orders.
• Ensure all areas and items contributing to the restaurant operation (including common spaces in the hotel and restaurant) maintain exceptional presentation standards  (i.e. cleanliness of crockery, cutlery, linen and glassware, table presentation, menus, windows, flooring etc.).
• Supervise the operation of the point of sale system ensuring efficient and accurate cash handling, including posting of charges. Run the cash up procedure at the end of your shift and correct any discrepancies. Report any discrepancies that were not resolved to the General Manager.
• Coordinate and check deliveries with relevant suppliers for relevant bar and service items (e.g. milk, juice, alcohol, coffee etc.) Ensure delivery docket matches the order placed and paid for, and the product actually delivered.
• Interact with department and hotel employees in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.

(Full job descriptions available on request).

Applicants for this position should have NZ residency or a valid NZ work visa.

KEY REQUIREMENTS:

• Previous experience in a similar industry desirable.
• LCQ qualification and holder of a current Manager Certificate – Liquor
• First Aid Certificate.
• Experience in skills training, coaching and motivating of employees.
• A high level of energy and demonstrated flexibility in Customer Service.
• Enthusiastic, self-motivated and highly organised.
• Sound wine and food knowledge.
• Computer literate. Knowledge of POS technology.
• Excellent communication skills.
• Ability to work competently under pressure.
• Reliable & flexible to change