Food and Beverage Team Leader | Crowne Plaza Christchurch

About us

Crowne Plaza Christchurch is located in the heart of downtown Christchurch, right opposite Victoria Square and just a short walk from major attractions, including the Avon River, Town Hall, Art Gallery, Te Pae Conference Centre and the modern dining and shopping precincts.

Our hotel team is looking for a food and Beverage Team leader, and you could join this great team with us!

As food and beverage Team Leader, you’ll keep our restaurant and the bars running smoothly and make sure everything is working well and all our guests are safe and comfortable. You'll help drive developments of the team members, creating and maintaining unique guest experience, executing brand standards in the hotel.

Every day is different, but you’ll mostly be:

Lead and coordinate daily F&B operations, taking charge of a large team and ensuring smooth, efficient service across breakfast, restaurant, bar, In-Room Dining and conferences.

Lead from the floor, setting up the energy, pace and service standards while supporting the team during busy periods.

Delegate, coach and hold team members accountable, creating a positive and high-performing team environment.

Support rostering and team deployment, ensuring appropriate coverage for changing business needs.

Own operational readiness, including opening and closing, cleanliness, equipment, mise en place, stock and shift handovers.

Lead pre-shift briefings, communicating daily priorities, VIPs, special occasions, service expectations, and commercial opportunities.

Deliver exceptional guest experiences, confidently handling guest concerns and service recovery.

Support training and development, helping team members build their product knowledge, service skills, and confidence.

Drive operational and commercial standards, including stock control, upselling, wastage awareness and compliance with health, safety, food safety and responsible service requirements.

What we need from you

Previous experience in a hotel, restaurant or high-volume hospitality environment, with experience leading a large F&B team.

Experience or confidence in rostering, team deployment, and managing changing operational requirements.

A hands-on, positive leadership style with strong communication, organization and decision-making skills.

Proven ability to coach, develop and hold team members accountable while maintaining strong team morale.

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