Many more restaurant occupations than the obvious ones first come to mind. Restaurant Jobs in New Zealand, Job Vacancies – June 2024 The labor in front and back of the house is so extensive that roles like chef, waiter, and barman hardly begin to cover it. There are many employment options in the restaurant sector for those with a wide range of interests. There may be a labor shortage in restaurants because people may have left the business in recent years. Positively, though, this implies that individuals no longer require years of restaurant expertise to make a splash in the company thanks to an exceptional job interview. Because they provide an alternative to more sedentary forms of employment, people have traditionally been drawn to careers in restaurants. Anyone who has ever worked in a restaurant will tell you that there are no cubicles, there is a close-knit community, and there is never a dull moment. Working at a restaurant may be demanding and is not a career for everyone, but one of its main benefits is that it’s a lively, fast-paced, and sociable environment by nature. Team members who enjoy their work are likelier to suggest peers for available jobs.
The hospitality sector in New Zealand
Over 133,000 individuals in New Zealand were employed in the hospitality industry in 2019. 56.5 percent of them worked in restaurants and cafés. Auckland is home to most of New Zealand’s hospitality jobs, accounting for 39.1% of its hospitality revenues 2019. Wellington (10.6%) and Canterbury (12.3%) were the most significant markets.
New Zealand is experiencing a scarcity of qualified cooks, and the position is included in Immigration New Zealand’s long-term skill shortage list. Certain hospitality companies might find it challenging to locate managers to hire. Industry of hospitality
About working in New Zealand’s hotel industry
The hospitality sector in New Zealand will be different from what you are accustomed to. Employees at hospitality enterprises in New Zealand often come from diverse nationalities and cultures.
Adaptability and diversity
Work in hospitality may be fun and dynamic. You can work in various occupations, from interacting with clients to trying out novel tastes and meals. Working in the hospitality industry frequently requires you to pick up new skills.
Both personal hygiene and uniforms
Maintaining hygiene and organization is crucial while working in the hospitality industry. Most hospitality firms set requirements for their employees’ grooming and cleanliness. In addition to ensuring your safety around equipment and making a positive first impression on consumers, this is typically done to comply with food hygiene regulations.
Before starting work, consult your employer about the acceptable attire and personal hygiene requirements. Before accepting the position, talk with your employer about any differences you may have due to cultural or religious beliefs.
Collaborating with individuals from diverse backgrounds
The population of New Zealand is diversifying. You could collaborate with individuals from other nations and cultures. Working with people from many cultural origins will require you to pick up crucial professional skills.
Requirements and enrollment
To work in the hospitality industry in New Zealand, you do not require a formal qualification or registration; nevertheless, many employers would prefer that you have previous hospitality experience. If you have prior hospitality job experience, your abilities need to be applicable to the hospitality sector of New Zealand.
Once you’re in New Zealand, your employer could need you to obtain certification for the task you’ll be performing. For instance, you might require a manager’s certificate to serve alcohol to patrons. You must enroll in a course to obtain your License Controller Qualification (LCQ)e.
Obtaining training in New Zealand to work in hospitality
Should you require training, you should talk to your employer about how they might assist with your training requirements. You can formalize or develop your abilities through external training institutions or on-the-job training programs. Sector Training Organizations (STOs) are a component of an official framework for enhancing and growing workplace competencies. ITOs coordinate skill development needs with the industry, organize training, establish qualification requirements, and create standards. ITO training packages include instruction on health and safety The roles and job descriptions in restaurants differ substantially. Frequently, one individual will perform several roles. Receptionists can also function as hosts at the same time. A general manager may also wear the sommelier’s hat at a restaurant. Several positions and job names in the restaurant sector are unique to the business, and the definitions of these roles can be quirky. Pay varies significantly in terms of quantity and type, whether it is hourly or salary-based. The national wage averages are shown below. Although it is a helpful starting point, look up the average salary for each position in your region online and speak with some locals. The going rate for a job is influenced by the cost of living in a particular location. Therefore, quick casual restaurant prices differ significantly from acceptable dining restaurant rates. Here are all the roles and people needed to make a restaurant function like clockwork, whether you want to create a restaurant and want to know what positions you need to fill or pursue a career in hospitality. Restaurant Jobs in New Zealand, Job Vacancies – June 2024Â
Job description for a busser
The bussers tidy and empty the tables. In between visitors, they replace dishes and glasses and reset the tables. In many dining establishments, bussers additionally function as food runners or expediters, transporting food from cooks to patrons. In the restaurant business, this position is frequently one’s first. It may be a suitable fit for a 14 or 15-year-old who wants to work at a restaurant on the weekends and after school.
- Proficiency level: introductory
- Payment The hourly rate varies, with an average of $12.
- The top three necessary talents are:
- Openness to acquiring knowledge
- exemplary work ethic
- Cleaning abilities
Job description for a cashier
This position mainly deals with quick casual or counter-service dining establishments. In addition to handling payments and interacting with customers, the cashier operates the register and may occasionally handle orders from customers. If a restaurant has a point-of-sale system, the cashier must be proficient. If sufficient training is offered, this might be a great entry-level position.
- Proficiency level: introductory
- Payment. Although it fluctuates, the average hourly wage is $16.
- The top three necessary talents are:
- adept at maths
- proficiency with computers
- Excellent client relations
Job description for a communications manager
Not every eatery will need a communications specialist. However, in the era of social media marketing, having someone make sure your feeds are regularly updated with messages that support and strengthen your brand may be helpful. A communications specialist may also assist in obtaining media attention for your restaurant and managing inquiries from the press. This expert can be hired on a contract basis for a few hours per week, full-time or part-time, or both.
- Level of expertise: seasoned
- Pay: It is hourly or salary-based, depending on your requirements. The average is $54 per hour.
- The top three necessary talents are:
- Originality Copywriting
- adept at social media
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Job description for a dishwasher
The job description clearly states the dishwasher’s primary responsibilities: washing all dishes and kitchenware. They also perform janitorial duties in the kitchen, including emptying trash cans and cleaning equipment. Dishwashers are occasionally called to help bussers.
- Proficiency level: introductory
- Payment. The average hourly wage is $13.15; however, it fluctuates.
- The top three necessary talents are:
- tidying up
- Paying close attention to details
- able to obey instructions
Job description for an executive chef
The executive chef is in charge of the kitchen as a whole. They supervise service and work with the rest of the kitchen crew. The executive chef usually designs the cuisine and oversees the training of other cooks and chefs. They frequently have to handle the expense of meals as well.
- Expert level of skill
- Payment: Annual salary ranges exceptionally, with an average of $74,878.
- The top three necessary talents are:
- culinary proficiency
- Direction Creativity
Job description for an expediter
Expeditors make sure that the service is provided at the ideal time. They will frequently run platters to visitors after ensuring everything is present, and the plates are ready. While some expeditors only concentrate on getting food from the kitchen into the dining room, in certain establishments, expeditors are also expected to alert the kitchen when they may be running behind schedule. That is when further time or care is required. An expeditor may make a helpful connection between the front-of-house and back-of-house employees. A restaurant can better determine when to recruit and schedule expeditors by simplifying the schedule, even though slower shifts might not require one or more expeditors.
- Level of skill: Some prior experience
- Payment: The hourly rate is variable, with an average of $17.80.
- The top three necessary talents are:
- Good communicator with good time management
- the capacity to see the big picture
Job description for a food and beverage director
Depending on the company, a food and beverage director’s responsibilities might change. Different demands apply to hotels, restaurant groups, and small eateries. While practically all hotels have this professional on staff, small eateries usually don’t fill this function at all. Typically, the manager or director of food and beverage works closely with food suppliers and budgets. They could also ensure that the kitchen complies with all rules and health requirements.
- Expert level of skill
- Payment: While salaries vary, they average $103,608 annually.
- The top three necessary talents are:
- Understanding of the restaurant industry Leadership
- Solving problems
Job description for a general manager
A general manager, sometimes the GM, oversees and enhances daily operations. They serve as a kind of employee team leader and are frequently multi-talented restaurant operators. They may be highly involved with team morale, engagement, budgeting, and corporate strategy.
- Level of expertise: seasoned
- Payment: Annual salary varies, with an average of $54,460.
- The top three necessary talents are:
- Effective communication
- Collaboration
- Handling of conflicts
Job description for a host
As customers enter a restaurant, a host welcomes them. The host checks in the visitor to see if they have a reservation. The host also seats walk-ins or places them on a waiting list. Their primary responsibility is interacting with customers and acting as the restaurant’s initial point of contact.
- Level of skill: Some prior experience
- Pay: Hourly rates are variable, with an average of $10.28 per hour.
- The top three necessary talents are:
- Excellent client relations
- Teamwork in Organization
Job description for a kitchen manager
A kitchen manager oversees the preparation and cleanup of the back-of-house staff. They support the maintenance of all hygienic requirements. They are frequently responsible for making budget-conscious ingredient orders and equipment additions and replacements.
- Level of expertise: seasoned
- Pay: Salary or hourly work are options. It is $24.25 an hour on average.
- The top three necessary talents are:
- Experience in leadership
- Establishment
- Capacity to multitask
Job description for a line cook
A line cook prepares their work area and assigns themselves specific culinary tasks, such as sautéing, frying, grilling, and sauce preparation. They must maintain their station tidy and orderly throughout their shift and sanitize it afterward.
Level of skill: Some prior experience
- Payment The average hourly salary is $16.82; however, it fluctuates.
- The top three necessary talents are:
- Cooking proficiency
- Paying close attention to details
- Capacity to adhere to guidelines
How To Apply
In New Zealand, getting a job in a restaurant involves planning, perseverance, and initiative. You may greatly increase your chances of getting the job you want by properly preparing your application papers, actively looking for openings, and networking within the field. Keep in mind to be upbeat and tenacious during the procedure. I hope your job hunt goes well!