Filed Under Current Vacancies, Permanent
Assistant Food & Beverage Manager
Purpose of the Role:
To operate a profitable business within budgetary parameters; ensure the smooth operation of the restaurant, bar, room service and conference facilities, deliver and improve the defined standards, and comply with set company standards whilst providing the highest level of customer service
Duties and Responsibilities
Management
· Manage the day to day operation of the Food & Beverage within the Hotel, ensuring the standards of service are delivered
· To ensure the effective management, motivation, training and development of all team members.
· To ensure all Hotel facilities comply with all relevant legislation relating to health and safety, food hygiene regulations and licensing legislation
· To ensure the use of current Standard Operation Procedures by all team members within the department.
· To be responsible for managing Rotas and liase with Accounts to ensure all information is correct
· To ensure the weekly rota is given to the F&B Manager by Wednesday morning and wages are in line with budgetary parameters
· To ensure the punctuality and time keeping of your team to meet rota requirements.
· To promote a customer focused culture by leading by example
· To promote a safe, healthy and environmentally secure environment.
· To task and incentive all supervisors to ensure they take responsibility
· To ensure all staff have job descriptions and are aware of their responsibilities
· To motivate team in achieving incentive targets through product knowledge training and on the job training.
· To take an active interest and improve company scores
· To take responsibility and induct all new starters and follow up with 12 week reviews
· To actively promote and be responsible for any staff on NVQ programes
· To manage and plan job chats and appraisals
· To be fully aware, and ensure your teams awareness of :
· Licensing regulations and laws.
· Employers Fire Safety regulations.
· Health and Safety regulations.
· Food Safety regulations.
· HACCP regulations.
· Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools
· Increase profit through driving up sales, and minimizing costs.
· Always be pro active in terms of cost control: labour, purchase….
· To take part in monthly stock takes and ensure results comply with company targets
· To work along side the manager to manage stock control and security
· To carry out regular stock takes and ensure par stocks are maintained. To manage any hire requirements
· To act as Duty Manager as required in accordance with the DM Rota
· To be able to work within any section within the Food and Beverage department when required
· Apply and maintain a high quality service at all time within the team.
· Maintain good working knowledge of all menus and content of the dishes in order to make recommendations and active upselling.
· To recruit staff and discipline staff as and when required.
· Control linen costs at all times making sure it is stored correctly and all staff are trained to cloth tables correctly.
· Ensure that all maintenance issues are sorted out quickly so that the public areas are looking their best and the customers are not inconvenienced in any way.
· Due to the nature of the catering business you may be required to work in other departments. When this is the case you should work to the job description for the relevant role.
· Efficiently and effectively use the computer system so that all bills are charged for. (Room bill signed for at all time)
· Operate within all Company policies and procedures
· Compliance with all Company and statutory regulations relating to Health & Safety, safe working practices, hygiene, fire and COSHH. This will include your awareness of any specific hazards in your work place
Key Result Indicators:
· Deliver customer excellence and exceed expectations
· Smooth running of the F&B Operation
· Maximize sales at every opportunity
· Deliver customer excellence as per laid down standards Smooth running of the operation
· Understand roles and responsibilities specific to your area
Filed Under Current Vacancies, Permanent
Head Chef
Our client is looking for a Head Chef who has had previous experience of working in a large Corporate company.
You will be responsible for all aspects of the kitchen operation including stock control, menu planning, and ordering. The position will also involve the recruitment and training of all staff.
Previous experience of conference and banqueting on a large scale is essential. The candidate will also have A La Carte fine dinning and experience of catering for private functions and weddings.
Salary and hours to be discussed at interview and dependant on experience.
Please forward CVs to consultants@sapphirerecruitment.com
Filed Under Permanent
Implementation Consultant
The ideal candidate will have some experience working with computers and must be educated to a minimum A‘Level standard. You must demonstrate an ability to understand and work daily with logical statements. Some experience in the field of graphic design, using programmes like Adobe Illustrator would be advantageous but not essential.
You will be meticulous in your approach and have a strong attention to detail, alongside demonstrable customer service skills.
Other key attributes:
· Self-starter, who has a can do mentality
· Able to work under pressure
· Able to communicate technical information clearly to a non-technical audience
· Highly methodical/logical
· Excellent communication skills (written and verbal)
- A depth of experience with the use of Microsoft Office applications – Excel, Word, Publisher, Outlook
- Excellent time management and organisational skills
Full time Role
Salary £16,000 per annum
Somerset Area