Front of House - Fixed Term - Central Otago

The Cloudy Bay story is one of adventure. After a single sip in 1983, David Hohnen was captivated by Marlborough Sauvignon Blanc. In 1985 David and winemaker Kevin Judd launched Cloudy Bay with a vision for making New Zealand wines of uncompromising quality. It’s been that way ever since.

We are searching for an enthusiastic, passionate, and outgoing Front of House team member who will bring a positive and professional attitude, along with a flair for hospitality, to help create unforgettable food and wine experiences for guests at The Shed in Central Otago - the home of Te Wahi, Cloudy Bay’s Central Otago Pinot Noir. Based at the foot of Lake Dunstan, our picturesque cellar door and restaurant boast a beautiful setting for guests to enjoy a relaxed lunch and wine tastings.

This is a fixed-term position from June 2026 through to April 2027. We are open 5 days a week - Wednesday to Sunday. The role is truly hybrid - from serving tables in the restaurant, to hosting wine tastings in the cellar door, and helping to support our kitchen team when required.

What are we looking for?

• Someone who demonstrates a genuine passion for hospitality, who loves to bring people together over food and wine.
• A genuine interest in food and wine, and the curiosity to learn and develop across both areas.
• Somone with the ability to create memorable food and wine experiences.
• Talent for converting positive guest interactions into wine sales and brand loyalty.
• A team player who contributes to a great team atmosphere

• Hospitality experience, ideally in a high-end restaurant setting
• Experience within a wine-focused environment, think cellar door, or wine bar etc
• Legal rights to work in New Zealand
• A sales-oriented mindset, able to drive sales of Cloudy Bay wines, food, and merchandise
• Effective communication and strong teamwork skills
• Flexibility to work weekends and public holidays
• Fluency in English, additional languages are a plus
• WSET Qualification or equivalent (beneficial, but not essential)

• Reliable daytime hours (open five days a week, Wednesday to Sunday).
• Generous discounts on wine, food, and merchandise at the cellar door and restaurant.
• A positive and supportive team culture.
• Focus on employee inclusion, wellbeing, and health & safety.
• A forward-thinking, structured professional environment.
• Staff events and team experiences