Food & Beverage Supervisor

Sofitel Queenstown Hotel & Spa

Be accountable on a shift basis for the operations of the outlet through effective people management. Support revenue initiatives and maintain cost controls whilst providing total customer satisfaction with all customer contact. This role is ‘hands on’, working as part of a team to provide efficient 5 star service.

• Lead the Restaurant, Bar and Events operation with refined presence, ensuring every guest encounter feels seamless, personalised and beautifully delivered.
• Inspire, mentor and elevate the Food & Beverage team, nurturing confidence, craftsmanship and a genuine passion for exquisite service.
• Curate operational excellence through thoughtful rostering, attentive stock management and disciplined cost control, supporting a polished and profitable experience.
• Collaborate in the creation of elegant menu and beverage offerings, enhancing the hotel’s dining identity and delighting our guests’ senses.
• Uphold impeccable presentation, hygiene and legislative standards, ensuring every environment reflects the sophistication and integrity of the brand.

• Minimum of 12 months’ experience in a supervisory Food & Beverage role, ideally within a premium or upscale environment.
• Basic knowledge around innovative and classic cocktail preparation.
• Reasonable knowledge in NZ wines (equivalent to WSET2) and basic knowledge in international wines.
• A natural leader who inspires, coaches and develops others, nurturing skill, confidence and service excellence within the team.
• Demonstrates an active passion for industry trends, premium products and elevated guest experiences.
• Engages effortlessly with guests and colleagues, building rapport with grace, ease and genuine hospitality.
• Exceptionally organised, proactive and calm under pressure, with the ability to prioritise and execute with precision.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

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Detailed duties:

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility.
• Maintain a visible presence on the floor to interact with guests and staff
• Supervision support and ongoing training to employees to ensure standards and procedures are observed to provide a consistent, high level of service for all customer contact
• Supervision of the Restaurant, Bar, Conference and Events
• Create departmental rosters while adhering to budget constraints, seasonal and market trends
• Manage the implementation of new and innovative cocktails, menu items in collaboration with the Operations Manager
• Monitor inventory levels and place orders based on established par levels through PurchasePlus and prepare goods receiving notes
• Carry out monthly stock takes along with supervision of Operations Manager
• Monitor beverage COGS and implement strategies to improve profitability
• Plan and organise conference and events functions
• Assisting Operations Manager in arranging the purchasing and pricing of goods according to budget
• Assist Operations Manager in maintaining records of stock levels and financial transactions
• Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
• Conferring with customers to assess their satisfaction with meals and service
• Selecting, training and supervising food and beverage team leaders, senior F&B attendants, baristas and F&B Attendants
• Taking reservations, greet guests and assist in taking orders
• Provide food and beverage service to customers, maximising every opportunity to increase sales per person
• Liaise with kitchen staff in relation to ‘product’ for the outlet, ensuring that quality and quantities are maintained to required standards
• Ensure adherence to the Sale and Supply of Alcohol Act 2012 and other relevant legislation
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations, in accordance with the hotel’s Food Safety Plan
• Liaise with Restaurant Reservations as to upcoming bookings / time frames and maximum number of people at one period
• Input into development of the outlet
• Work with staff to minimise wastage and breakages
• Work cohesively as a team member
• Ensure efficient, friendly and professional food and beverage service is provided to all guests
• Provide for guests and patrons an experience and environment they feel meets their expectations
• Familiarise yourself with VIP and regular guests to ensure their requests and needs are met
• Set up systems to protect and maintain control of restaurant & bar service equipment, correctly recording breakages and carry out regular stock takes
• Set up and maintain a weekly cleaning schedule for the restaurant & bar to achieve the highest possible hygiene and cleaning standards.
• Ensure all mis-en-place is completed prior to guests arriving
• Ensure staff are competent in cocktail menu, wine list and dining menu knowledge and can maximise sales to guests
• Ensure guest billing is completed accurately following hotel procedure and that correct charges are posted
• Ensure all revenues for the day are accounted for with daily summary being completed to ‘balance’ daily activity
• Perform any other duties within the employee’s range of competence as required by management
• Adhere to LQA and La Maison brand standards

Permanent, 40 hours per week, morning/day/evening shfits, $31.61 p/hr