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Katoomba Blue Mountains Timeless Elegance
Dusk  @ The Carrington

Join our Food & Beverage Team today!

NOW HIRING FOOD AND BEVERAGE ATTENDANTS - Wait Staff & Cocktail Bar Staff

The Carrington Hotel is located in the centre of Katoomba in the beautiful Blue Mountains. Home to the Grand Dining Room fine dining restaurant and Champagne Charlie's Cocktail Bar, the hotel is also a popular wedding, function, and event venue. On-site you will find The Old City Bank, serving the best pub-style food in Katoomba, and our live music venue, the Baroque Room. 

Multiple casual positions are available across our food and beverage outlets including our fine dining restaurant, cocktail bar, The Old City Bank, and Baroque Room. Whilst hospitality experience will be highly regarded (particularly within a fine dining establishment), we are willing to train and develop the right candidates. If you are self-motivated, professionally presented, passionate about food & wine, and can deliver exceptional customer service, we would love to hear from you.

To be considered for this role you will have:

  • A valid NSW RSA Certificate (or be willing to obtain)
  • Excellent communications skills
  • The ability to prioritise tasks and work well in high-pressure service situations without compromising service quality and delivery
  • Be local or willing to relocate.

What we offer: 

  • Career progression and development
  • Staff meals and discounts
  • On the job training
  • Supportive family-like team environment and great work culture.

We value confident, outgoing professionals who can take initiative, stay calm under pressure, and take pride in the reputation of our establishment. The Carrington is a unique environment - a restored heritage-listed building, home to some of the Mountain’s great festivals and events, and a place where our people are integral to the memories our guests will treasure.

If this role sounds like the perfect fit, we would love you to join our Carrington family! Please forward your resume and brief cover letter to The Food and Beverage Manager:

 

Posted 22/04/22