Restaurant gigs in NZ – where to even start
Been thinking about jumping into restaurant work here? It's not like the movies. Busy nights, good tips sometimes, and yeah the people you meet are wild.
From what I've seen in Auckland and Wellington spots, kitchen hands and wait staff are always in demand. Especially now with tourism bouncing back.
Common roles people actually get
Line cooks. Bartenders. Front of house. Dishies. Not gonna lie, the entry level stuff turns over fast because hours can be brutal.
But if you stick around and show you can handle a full section without spilling stuff, managers notice quick.
- Wait staff – good for chatty types who like moving around
- Chefs and commis – harder to get into but better pay once you're in
- Baristas – cafes count too and the coffee crowd is steady
Thing is, some places want experience with POS systems. Others just need you to turn up on time and not drop plates.
Pay and what it actually feels like
Minimum wage sits around 23 bucks an hour right now. Tips on top in the right restaurants can push that up nice on busy weekends.
I've heard of servers clearing an extra hundred in cash some shifts in tourist spots. Not every night though. Slow season hits hard.
Full time often means 40 plus hours but split shifts suck. You finish lunch and come back for dinner. Takes a bit to get used to.
Visas and working legally
If you're on a working holiday visa, heaps of places don't mind at all. Just bring your passport and IRD number.
Longer term? Need the right visa or employer sponsorship. Some restaurants help with that if you prove yourself after a few months.
Honestly speaking, don't rock up without the right paperwork. Fines aren't worth it.
How to actually land something
Seek and Trade Me still get the most listings. But walking in with a CV works in smaller towns. Christchurch especially.
Dress decent. Ask to speak to the manager. Smile. Sounds basic but it stands out.
LinkedIn has some too if you're going for higher end places or management roles.
And don't forget Facebook groups. 'Hospitality Jobs NZ' and similar pop up with daily posts.
What helps you stand out
Having your own transport. Being okay with late nights. Knowing basic food safety even if it's just the online cert.
Previous bar work or cafe shifts count for heaps when applying to restaurants.
Big difference between someone who just lists 'customer service' and someone who can talk about handling a rush.
Real talk – personality beats perfect resume most of the time in this industry.
Downsides nobody posts about
Feet hurt. Bad. After a double shift you're wiped.
Some kitchens get toxic fast if the head chef's having a bad week. You learn to roll with it or leave.
Weekends and holidays are work time. Family stuff gets tricky.
But the upside? Free staff meals in good spots. And you never have to cook for yourself after a long day.
