Due to a rapidly expanding population and a rise in international travel, there is a demand for hospitality experts across the country in New Zealand. The finest time to work in the hotel industry is now in New Zealand, where the minimum salary for foreign employees is higher than it has ever been.
Food and beverage service, culinary/kitchen assistance, cleaning, visitor services, lifeguarding, gondola operation, front desk work, and golf course management are examples of typical employment.
The position that is provided to you will be the one that you hold for the entire season and will be appropriate for your background, education, English proficiency level, hobbies, and visa situation. If your visa allows it and your host is willing to let you stay through the winter, you might be able to extend your stay over the summer.
Is a Career in Hospitality a Good Choice in New Zealand?
For those with outstanding interpersonal skills and a strong work ethic, New Zealand’s hospitality sector provides fantastic prospects. With the breadth of the hospitality sector, there are several prospects for growth for those that put in the effort and develop a deep devotion to their chosen area.
The tourist sector was New Zealand’s largest employer before the COVID-19 epidemic, and while recent personnel shortages have put a strain on the sector, the hospitality sector as a whole has continued to expand steadily, making now the ideal moment to embark on a new career.
Top Careers in Hospitality in New Zealand
1. Hotel General Manager
What does a general manager of a hotel do?
Hotel managers are in charge of the day-to-day operations of the establishment, which includes employee recruiting, training, scheduling, and supervision. They are also responsible for responding to customer service requests and complaints, working with vendors, and cooperating with outside businesses.
2. Sous Chef
Full-time sous chefs that sincerely care about the visitors’ experiences and desire to work with a fantastic team. The ideal applicant for this position would have outstanding communication skills, and leadership potential, be a real team player and be a chef that enjoys being busy in a fast-paced workplace. This position would be suitable for someone trying to advance in their career.
Responsibilities and tasks
- Preparing, cooking, and presenting food in accordance with the requirements of the restaurant.
- Creating, creating, and pricing new foods for the menu
- Maintaining profit margins requires portion control, waste reduction, and employee leadership.
- Stocktakes, sorting, and prep lists
- Reaching COG and salary goals
- Compliance with rules Training of the culinary crew Consultation with the restaurant team and the larger hospitality group
- Keeping the needs of the guest in mind can help you cultivate raving fans.
3. Head Chef
What is the role of a head chef?
Head chefs manage the whole kitchen of a restaurant or hotel in addition to cooking and preparing food. Any restaurant in the hospitality and tourism sector that serves large audiences has a head chef, a sous chef, and a staff of cooks. Their responsibilities are normally delegated internally and can change depending on the size of the business and how busy the kitchen is at different times of the day.
4. Restaurant Manager
A Restaurant Manager makes sure the restaurant runs smoothly. They employ and train employees in accordance with corporate principles. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.
Tasks and obligations
- Obtaining and educating competent personnel
- Managing the restaurant’s daily operations and service
- To fulfill the salary cost objectives, prepare the weekly rosters in advance.
- Ordering beverages and FOH inventories efficiently, doing monthly stock counts, and ensuring that pricing is updated often
- Supervise and coordinate the creation of the wine and beverage lists.
- Professionally handle bookings and questions, and promptly and effectively address issues from visitors.
- Daily takings cashiering and balancing
- Plan for replacements and repairs.
- Keep an eye on compliance
- Staff counseling and discipline
5. Tour Guide
Touring is made possible by New Zealand’s stunning landscape and lush alpine areas. And here is when a tour guide is helpful. Itineraries and private or public tours of regions of a nation or location, including museums, historical sites, and other places of interest, will be put together by an effective tour guide. Tour guides are a goldmine of specialized knowledge and offer solutions so that visitors may enjoy their trip to the fullest.
Whether on day excursions or longer stays, tour guides accompany groups of visitors to tourist destinations and provide them with knowledge and insights to help them get the most out of the experience.
6. Duty Manager
The duties of a duty manager include managing daily operations, maintaining staff productivity, checking the effectiveness of all procedures, and fostering a pleasant workplace culture. Also, you will frequently meet with higher management to discuss organizational changes, problems, and advancements.
Requirements and skills
- Work experience as a Duty Manager or in a related management position Prior industry experience is desired
- Experience with customer service
- Knowledge of bookkeeping and financial management techniques
- Team leadership abilities
- Powerful organizational abilities
7. Public Relations Director
In the hotel sector, public relations managers often oversee teams that interact with client groups and choose the best channels of communication for reducing disputes, handling emergencies, and promoting products, services, people, and brands.
Which abilities do public relations require?
- Essential capabilities for public relations professionals
- Excellent verbal and written communication abilities.
- Outstanding interpersonal abilities.
- Presenting abilities.
- The capacity to successfully plan and set priorities.
8. Bartenders
Various duties of bartenders:
- Greeting visitors, chatting with clients, and taking orders for food and drink at the bar
- Make a range of cocktails and other alcoholic and non-alcoholic drinks for customers of bars and restaurants.
- To sustain profit margins, keeping an eye on beverage portion size and waste management
- Make coffee and other hot drinks.
- Dispense checks and collect money
- Refill and restock supplies and consumables
- Make a list of beverages to order.
- Uphold standards and make sure laws are followed
9. Resort Attendant
In a hotel resort or on a cruise ship, resort attendants often have a full day of administrative and clerical responsibilities. These crucial hospitality positions are expected to ensure safe pathways, provide towels, maintain the pool and spa facilities, and deliver food and beverages from the restaurant to the guest lounge.
10. Sommelier
What is the role of a sommelier?
Because of their skill and in-depth understanding of wines, sommeliers are in demand for roles in hotels and fine dining establishments. They are required to make recommendations for wine and food combinations, assist chefs in creating current wine listings, and advertise their company at wine-related events.
11. Front Office Manager
What does Front Office Manager do?
Although not as active as directors or senior management, front office managers, such as those found in hotels and restaurants, play just as essential a role. Staffing, overseeing visitor accounts, and arranging hotel sales are just a few of the daily tasks.
Duties and obligations
- Keep the front desk organized, spotless, and stocked with all the supplies you’ll need.
- Greeting, interacting with and welcoming visitors
- Keep the workplace tidy.
- Respond to all of the customers’ inquiries and grievances.
- Respond to all incoming calls, reroute them, or hold messages
- Get mail and parcels, then deliver them where they are needed
- Mail preparation and management
12. Event Coordinator
Depending on the situation, event planners are often engaged in all phases of the event’s preparation, execution, and clean-up. They aid with customer booking, problem-solving that may occur during the event, and clean up when it is over.