Wait/Bar Staff/Duty Manager – Queenstown, Otago

We are looking for Front of House Staff to fill key roles within our busy hospitality operation. You will be part of a team that combines to give an unforgettable experience for our guests while maintaining a fun and professional atmosphere.

This is a chance to join an expanding company with opportunity for advancement.

We have vacancies available at:

Brazz / The London / Pier / Boardwalk / The Crown

BAR/WAIT STAFF

Primary Function:

To ensure, under the guidance of the General Manager, Operations Manager, Duty Managers that a high and correct standard of bar services and standard of service is provided and maintained. To be efficient in taking food and drink orders and being able to serve customers in a professional and courteous manner. Ensure customers have an enjoyable and positive experience in the restaurant.

You will be responsible to carry out but not limited to all instructions & duties below

Duties & Responsibilities:

• Have a good knowledge of coffee and beverages
• Have a good understanding of all the equipment behind the bar and how it all works correctly and ensure that is maintained at all times
• Be able to make requested coffees and other beverages with quality and speed in all aspects
• Maintain a high standard and correct standard of coffee service and all other beverages
• Able to deliver beverage to tables as and when required
• Have a good knowledge and understanding of the restaurants food and beverage menu
• Follow the restaurant/company policies and procedures including with regards to wastage, breakage and personal grooming
• Committed to team and a team player
• Assist fellow staff if and when required
• Maintain a high standard of table service
• Attend to all customer queries, requests courteously and efficiently to the restaurant/company standards
• Ensure the barista area and restaurant is kept clean and tidy and organised
• Ensure all food, beverage and non-consumables are accounted for and charged accordingly for
• Ensure the restaurant’s/company property is handled with due care
• Be fully conversant with the restaurant’s and company standards, operations and services and carry out duties to these standards
• Follow NZ Health and Safety regulations and Food Control Plan
• Be flexible in relation to working late night hours or additional hours other than your rostered times
• Maintain good working relationships with fellow staff and managers
• Attend staff meetings
• Greet customers warmly
• Be professional at all times
• Serve customers promptly in a friendly manner
• Ensure there is always an adequate supply of clean glassware
• Clean tables and collect used glasses from the tables
• Place used glasses in the washing area for cleaning
• Ensure the customer areas are tidy at all times and are displayed in accordance with the establishments standards
• Advise Operations Manager/Duty Manager of bar supply shortages
• Ensure compliance with liquor licensing laws
• Ensure there is someone behind the bar to serve at all times
• Report any problems with either customer or equipment to Operations Manager/Duty Manager
• Follow instructions from Bar Manager/Duty Manager
• Ensure the safety of the business’s property and cash at all times
• Any other duties the employer may reasonably require
• Make sure equipment is clean and the bar area is kept clean at all times—surfaces wiped down, spillages cleaned up etc
• Ensure people who appear intoxicated are not served further alcohol—advise Bar Manager or Duty Manager if this happens

Reporting To: Duty Manager / Director/ General Manager / Operations Manager

DUTY MANAGER

Primary Function:

To ensure, under the guidance of the Director, General Manager, Operations Manager that a high and correct standard of service is provided and maintained at all times in the restaurant. To oversee the service of food and beverage to all guests in the restaurant. Supervise payment of customers’ bills, check reservations and greet all guests on arrival and departure of the restaurant. Ensure efficient management of the restaurant and maintain to the establishments standards. Responsible for restaurant service of employees in conjunction with the General Manager, Operations Manager and fellow Duty Managers. To assist in ensuring the Operations Manager achieves weekly budgets.

You will be responsible to carry out but not limited to all instructions & duties below:

Duties & Responsibilities:

• Ensure that customers receive efficient and courteous service at all times
• Carry out any requests by the Director, General Manager, Operations Manager and Head/Sous Chef
• Have a good knowledge and understanding of the restaurant’s food and beverage menus
• Maintain a high standard of table service
• Follow the restaurant/company policies and procedures including with regards to wastage, breakage and personal grooming.
• Maintain a high standard of restaurant equipment, crockery, cutlery and utensils, etc. and ensure adequate levels of stocks are maintained
• Committed to a team environment and being a team player
• Attend to all customer queries, requests courteously and efficiently to the restaurant/company standards.
• Assist fellow staff if and when required
• Ensure the restaurant is kept clean and tidy
• Ensure customer satisfaction by dealing with any complaints as they arise and within authority, or if necessary refer to the Operations Manager, General Manager or the Director.
• Ensure all food, beverage and non-consumables are accounted for and charged accordingly and correctly
• Ensure the restaurants/company property is handled with due care and that all equipment and restaurant environments are operational
• Be fully conversant with the restaurant’s and company standards, operations and services and carry out duties to these standards
• Be flexible in relation to working late night hours or additional hours other than your rostered times
• Maintain good working relationships with fellow staff and managers · Attend staff meetings
• To understand and comply to all conditions of the company Health & Safety Act
• Ensure the Receiving and Storage Areas are kept clean and tidy.
• Have a full understanding of the cashier tills and pods and how food and beverage can be uploaded, modified or deleted correctly
• Ensure the cashier desk is kept clean and tidy
• Collect cash, or credit card payment from customers
• Check cash drawer at the beginning of each shift and balance the cash drawer at the end of your shift, provide accurate reporting to the Directors at the end of shifts

Reporting To: Director/ General Manager / Operations Manager

Job Types: Full-time, Part-time, Permanent

Salary: $22.00 – $28.00 per hour

Schedule:

• Public holidays
• Rotating roster
• Weekend availability