Seasonal Vacancies

All roles are seasonal but if we can find staff who want to return year after year it is our preference.

Lodge Managers - couple

Experienced hospitality couple, hard working hands-on role. Comfortable chatting to guests of all nationalities. Language skills an advantage.

Live-in position to cover breakfast (including cooking), managing housekeeping team including recruitment and training, daily shopping & room provisioning, check-in and out, small maintenance, billing & reservations.

Hours: approx 7am to 10pm (quiet time 11am - 3pm) including weekend & public holidays. 5-6-day week November to mid-March, with short break in early December.
Duties: Guest liaison - chatting with guests, booking local activities, helping in the kitchen to support the chef / front of house manager, managing housekeeping team & resolving issues to making the lodge run smoothly, guest billing & reservations.

Front of House manager

Experienced front of house staff with solid wine knowledge and fine dining experience. Comfortable chatting to guests of all nationalities. Language skills an advantage.

Hours: approx 6pm to 10pm including weekend & public holidays. 5-6 day week mid-December to mid-March.
Duties: Serving wine and food to guests, chatting with guests and booking local activities, helping in the kitchen to support the chefs plating up & running errands to make the lodge run soothly. May involve some washing up on quiet evenings (less than 8 diners).

Housekeepers

Do you work to a very high standard with a great attention to detail and cleanliness? With our large property, you need to be fit and strong, and able to work both independently and in a small team.

Hours: approx 09:30 to 2pm including weekend & public holidays. 5-day week November to 20 March.
Duties: Cleaning and provisioning rooms, washing and ironing.

Breakfast Waiter/waitress or Breakfast Chef

Are you a morning person with a good personality?

Hours: approx 7am to 9:30am including weekend & public holidays, 5-day week between 20 December and 20 March.
Duties: Set up breakfast, guest relations, barrista, assisting in the kitchen during breakfast, washing up & cleaning after service. This position may suit the Front of House or one of the Housekeepers looking for a longer shift or a split shift with washing up in the evening or a competent breakfast chef.

Evening washing up

Good natured and hard working person. May be a split shift for housekeeper.

Hours: approx 7:30pm to 10pm including weekend & public holidays, 5-day week between November and 20 March.
Duties: Washing up dinner plates and glasses.

Tourism student internship

2 days a week Breakfast Waiter/waitress, 2 days Housekeeping, 2 days Front of House and 2 days Evening Washing Up

Hours: varied according to shifts but including weekend & public holidays, 5-day week between November and 20 March.
Duties: As above while learning about all aspects of running a small luxury lodge business.

Please make all applications in writing and send your CV, along with a list of referees, to Clare.

Work at The Resurgence

The Resurgence is run by the owners, Peter & Clare and a small, dedicated and hard-working team.

We have few positions but are seeking hard-working individuals who have a great positive can-do attitude, are passionate about hospitality, the Nelson Region, the environment, have a high level of grooming/deportment and are reliable and flexible to fill the positions below. Use of spoken & written English language must be excellent, a second language is a bonus. We would love to hear from you if you feel you have the right qualities and would like to work the next Peak Summer Season.

The team

Clare - Host & Manager, Executive Chef, Marketing & Reservations
Peter - Host & Manager, Accounts & Finance, Sustainability
Carl - Groundsman
Ernie - Chef
Kate & Rachel - Head Housekeepers


”Resurgence was without a doubt our best stay in New Zealand“

assistant manager - staff at The Resurgence
housekeeping - staff at The Resurgence
groundsman - staff at The Resurgence

Chef

Ideal for a young chef wanting to run their own small restaurant one day. 4-course table d'hote menu using the best local seasonal produce. Cooking for 2-20 guests (1700 covers last year, average 10-12 per night in one sitting). European-style menus using mediterranean produce, great fish, meat and seasonal fruits. Beautiful presentation and exacting standards required.

Could suit a couple in conjunction with Front of House role. See images

Hours: Approx 3pm to 10pm. 5-6 day week during 5-month peak November to March. Work alongside Clare to give 7-day cover.
Duties: Prepare and execute Clare's menus of amuse bouche, 4-course dinner & petit fours plus some pantry items for breakfasts.