Restaurant manager
Also known as
Work environment
- Usually work long hours, including evenings and weekends
- Usually work in cafes, restaurants, bars and offices
- May work in hot and stressful conditions
- May do physically demanding work
- Need to lead others, make decisions and work well under pressure
Salary information
Typical tasks
- Oversee staff and daily food services
- Make sure food is safe to eat
- Check rules and keep records updated
- Answer customer service questions
- Keep track of food and supplies
- Plan and manage budgets
- Check food quality and cooking standards
- Organise staff timetables and shifts
- Plan menus with cooks and chefs
- Plan business marketing and special events
Outlook
New Zealand’s hospitality sector continues to recover and adapt to changing customer spending, tourism patterns and food costs. Digital bookings, delivery platforms, online reviews and cashless payment systems are now central to many businesses. Customers increasingly value good service, clear dietary information and sustainable choices. Competition is strong, and the outlook can vary with local demand, staffing and economic conditions.
What employers and industry want in graduates
- Leadership that supports and motivates staff
- Strong customer-service and communication skills
- Ability to manage budgets, stock and daily operations
- Knowledge of food safety and responsible alcohol service
- Ability to solve problems calmly during busy periods
- Understanding of digital booking, ordering and payment systems
AUT programmes
The above is a suggestion only and a starting point. You may need to meet other criteria or take additional steps to work in this career.
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This data is sourced from the Tertiary Education Commission through the Tahatū Career Navigator website (www.tahtu.govt.nz) and used under the CC BY 4.0 licence. Some of the information has been modified by AUT. TEC has not approved, endorsed or tested these modifications. TEC will not be held accountable for any errors within this data.