Five-Star F&B Attendant (Part-Time) – Auckland

Chuan Spa

Auckland

On-site

NZD 25,000 - 36,000

Part time

14 days+

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Benefits offered by this job

Free on Duty meals
Discounted parking
Uniform provided
Complimentary hotel nights
Referral bonus

Job summary

Cordis Auckland is seeking a part-time Food & Beverage Attendant to join our dynamic F&B team. You will help deliver memorable dining experiences by providing attentive service across our outlets, while upholding Cordis standards and brand hospitality.

Key responsibilities include serving across F&B areas, upselling to enhance guest satisfaction, maintaining cleanliness and stock, and addressing guest concerns with professionalism.

Qualifications

  • At least 1-year of previous experience in Food and Beverage in New Zealand is a must.
  • Excellent communication skills with attention to detail.
  • A passion for providing a five-star experience to all guests.
  • Impeccable presentation and grooming.
  • Full flexibility to work on a rotational roster across 7 days.

Responsibilities

  • Work across all Food and Beverage areas, ensuring high standards of service and presentation.
  • Upsell and respond to guest feedback to improve satisfaction.
  • Maintain cleanliness, stock, and equipment in all service areas.
  • Address guest concerns with professionalism and care.
  • Ensure food safety standards are met and accommodate allergy or dietary requirements accurately.

Skills

Excellent communication
Attention to detail
Five-star service
Impeccable presentation
Flexibility for roster
1 year NZ F&B experience

Job description

Cordis Auckland is seeking a part-time Food & Beverage Attendant to join our dynamic F&B team. You will help deliver memorable dining experiences by providing attentive service across our outlets, while upholding Cordis standards and brand hospitality.

Key responsibilities include serving across F&B areas, upselling to enhance guest satisfaction, maintaining cleanliness and stock, and addressing guest concerns with professionalism.

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