About the role
The Food and Beverage Manager is responsible for the day-to-day delivery of food and beverage service across the Club. This includes our busy à la carte restaurant serving breakfast, lunch and dinner, our central-city café, bars and member dining, as well as an active programme of Club and private events. You will lead a team of hospitality professionals who create a gracious, polished and personal welcome for members and their guests every day. You will combine hands-on service leadership with sound commercial management, operational discipline and a genuine enthusiasm for hospitality.
Key responsibilities
- Lead, coach and inspire approximately 25 full-time and part-time front-of-house employees, building a confident, capable and positive service culture.
- Set and uphold high standards of presentation, personal grooming, punctuality, table service, beverage service and member engagement across all food and beverage spaces.
- Be a visible leader during service, greeting members and guests, using names appropriately, anticipating needs and resolving issues promptly and discreetly.
- Plan and manage daily restaurant, café, bar and function operations, ensuring each space is ready, well staffed and presented to an impeccable standard.
- Work in partnership with the Executive Chef to deliver well-paced service, accurate dietary provision, thoughtful food and beverage recommendations and a consistently high-quality dining experience.
- Partner with the Events team and event hosts to translate briefs into seamless functions, including room set-up, service flow, AV coordination and special presentation requirements.
- Prepare effective rosters, manage wage costs and deploy the team efficiently while maintaining service quality and a fair, supportive workplace.
- Recruit, induct, train, appraise and develop front-of-house staff; provide clear feedback and address performance or conduct matters appropriately.
- Manage beverage operations, stock control and service systems; ensure all sales, consumption, wastage and charges are accurately recorded and accounted for.
- Monitor service performance, member feedback, costs and operational opportunities, providing regular reporting and practical recommendations to the General Manager.
About you
- Proven leadership experience in premium hospitality, hotel, restaurant, club or event operations.
- A natural ability to make people feel welcome, remembered and well looked after, with the judgment and discretion expected in a private members club.
- Strong service standards and an eye for detail, including ambience, table presentation, room readiness and team presentation.
- Sound commercial capability, including rostering, labour management, stock control, point-of-sale discipline and cost awareness.
- A calm, organised and practical approach to busy service periods, changing priorities and problem solving.
- Clear, respectful communication and the confidence to lead, train and hold a team accountable.
- A current Manager's Certificate, or the ability to obtain and maintain one, with a sound understanding of responsible service obligations.
About us
The Wellington Club is one of New Zealand's most established private members clubs, with a proud 185-year history at the centre of Wellington life. Connected to 150 Distinguished Clubs worldwide.