
Naumi Wellington consists of two hotels in one location in the heart of Cuba Street. Naumi Studio Wellington is an iconic heritage landmark with 116 rooms and Naumi Hotels Wellington, boasts 62 large Suites. Both hotels are a visual feast for the senses not to mention our highly ranked restaurant in Wellington, Lola Rouge restaurant and bar, which is highly rated on TripAdvisor, and is a featured restaurant by Stuff News as the best Hotel Restaurant in Wellington
We are seeking Part-time (minimum 18 hours per week) Food & Beverage Attendant who provide high-quality service in the restaurant and bar, as well as assisting with set-up and service for any conferencing and social events that take place at the hotel.
What you will be doing...
Ideally you will be...
Enjoy working at Naumi...
If this sounds like the role you have been waiting for, we'd love to hear from you - apply now! #You'llLikeItHere
Applicants must be legally entitled to work in New Zealand.
At Naumi, diversity, equity, and inclusion are at the heart of who we are and how we live our values. We welcome applications from people of all backgrounds, ages, cultures, abilities, sexual orientations, and gender identities. Our goal is to provide a fair, inclusive, and barrier-free recruitment experience for everyone. If you require any support or adjustments to participate fully in the recruitment process, we encourage you to let us know. Please feel assured that anything you share will remain confidential. You can reach our People & Performance team at careers@naumihotels.com, and we’ll be happy to assist you.

Naumi Group oversees a global portfolio of vivid boutique hotels for voracious travellers.
Naumi Group (part of SGJ HOLDCO) operates as the corporate entity overseeing Naumi Hotels and managing the underlying property assets.
The design of every Naumi hotel, is built behind a story of architectural and artistic concepts brought to life by modern and cutting edge design visions. Each Naumi property represents a definitive hospitality style fueled by the desire to be whimsical, experiential, and innovative.