NZSki - Food & Beverage - Team Leader - Queenstown

Queenstown, Otago, New Zealand
Mid Level


Food and Beverage Team Leader - Queenstown

We are looking for experienced Hospitality Professionals, who are highly organised and efficient, can deliver real quality customer service, and lead and motivate a diverse and multi-cultural team. The right candidate will have the opportunity to work in their own outlet taking full operational ownership for guest service, team members and product quality, requiring sound decision-making skills and the ability to think on your feet.

Reporting to the Head of Department, and working with other senior roles within the department, you’ll be a great team player who thrives in a positive work environment and works hard to achieve the best possible atmosphere for both customers and fellow staff. You’ll have the flexibility to both lead and follow as required.

About the Role

  • The Team Leader oversees all Front of House operations and staff to ensure efficiencies and a consistent, high-quality food and beverage product and customer service experience- which exceeds our guests' expectations.
  • Provides team leadership, communication skills, training skills and knowledge of all F & B related tasks, organisational skills and knowledge, staff scheduling and staff management
  • In conjunction with the Food & Beverage Head of Department, to undertake staff recruitment, induction, administration and performance management.
  • Liaise with Kitchen Leaders about daily operations, menus, service and assist as required
  • Working with the Supply Manager and crew to ensure a robust stock management process is in place. Ensuring all outlets are fully stocked at all times
  • Ability to jump in and assist in any aspects of the department operations when required

About You

  • At least two years of experience in a supervisory role within a Hospitality environment
  • Outstanding customer service and leadership skills
  • Supervisory experience in a fast-paced, high-volume or multi-outlet cafe, restaurant or bar
  • Solid understanding with Point Of Sale including cashiering, end of day reconciliation, and money handling procedures
  • Experience with creating staff rosters to labour budget and managing the operation to meet varying business levels
  • Experience with food control plans and their requirements.
  • Be committed to creating a Health and Safety Culture
  • An understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteed.    




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