Purpose of Position As a Food and Beverage Attendant, you will work alongside passionate food and wine stars and have the desire to expand your knowledge of hospitality, food and wine. We are looking for someone who has a true enthusiasm for hospitality, who enjoys exceeding guests' expectations and who is looking to grow and develop their current skill set and progress their hospitality career.
Shifts cover both AM and PM and a combination of both is required.
To apply for this position, you must be able to legally work in New Zealand.
Responsibilities include: Providing five star food and beverage services in the hotel, including our award winning True South Restaurant, Bordeau Lobby Bar, conferences and events, and minibars.Taking orders, serving food and beverages and recommending wines.Interacting with guests and maintaining a profile in and around the hotel.Skills, Experience and Attributes At least 1 year's experience in a similar role in high quality properties.Experience with POS system.Barista skills required.Bar or wine knowledge would be an advantage.Relevant industry qualification/s (e.g. WSET) an advantage.Second language highly desirable.High standard of personal presentation and grooming.Passionate about food and wine.Be able to work unsupervised with excellent time management skills.Have strong initiative and ability to think outside the square.Good verbal and written English language skills.Accuracy and an eye for detail.Available to work a variety of shifts including mornings, evenings, weekends and public holidays.Benefits and Rewards Full-time, permanent role with minimum of 30 hours per week guaranteed.Starting rate of pay $26.50 per hour.Sustainability is at the forefront of everything we do, with a strong in-house environmental and social sustainability programme.Great in-house benefits including duty meals and uniform.Free parking.Employee Assistance Programme.Wellbeing initiatives.Other benefits and rewards apply.To apply for this position, you must be able to legally work in New Zealand.
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