Job Description:
The Back-of-House Manager in Auckland is responsible for supervising all non-customer-facing operations in a restaurant, hotel kitchen, or hospitality venue. This includes oversight of kitchen operations, inventory, dishwashing, storage areas, and sometimes receiving and maintenance. The role ensures that the kitchen and supporting departments operate efficiently, safely, and within budget. Key tasks include coordinating with chefs and food preparation staff, scheduling cleaning and maintenance, managing stock levels, and upholding food hygiene standards. The Back-of-House Manager is also accountable for ensuring compliance with occupational health and safety laws. Strong attention to logistical details is needed, as is the ability to collaborate with front-of-house managers to ensure seamless service. Their role helps guarantee operational efficiency, food quality, and cost control.
Job Requirement:
A qualification in hospitality management, culinary arts, or facilities coordination is preferred. At least 3 years of relevant supervisory experience is typically required. Candidates must have excellent organizational and leadership skills, a thorough understanding of food safety practices, and the ability to manage back-end logistics. Experience with inventory software and scheduling systems is an asset. Physical stamina and flexibility to work long shifts, weekends, and holidays are essential.
