Operating the restaurant to the required five star standards outlined in the Procedure Guidelines.
Be able to competently supervise the operation of the restaurant during Breakfast, Lunch, Afternoon Tea and Dinner services.
Be able to competently supervise the operation of Room Service.
To lead, manage and inspire your staff to deliver outstanding customer service.
Counting cash, reconciling payments ad banking according to company systems.
Responsible for rotas/staffing levels.
Responsible for maintaining good staff welfare.
Training and development of all staff using the company procedures.
To control the atmosphere of the venue, ensure lighting and music are appropriate and inviting, will need to be adjusted at appropriate times of the day.
Supervise the set up and breakdown of the restaurant.
Serving customers directly during busy periods and be able to completely cover the job description of each front of house role.
Undertake monthly stock takes and overseeing and ordering of stock.
Responsible for H&S, FSA requirements, Allergy Laws and Hygiene ratings
To have outstanding customer service skills.
To be presentable and smart in appearance at all times.
To treat customers and team members with respect.
All new customers get a friendly greeting, all leaving ones get a sincere goodbye.
To make sure every time you interact with a customer you are friendly and talkative, even under pressure
To enjoy going the extra mile for guests, in providing them an enjoyable experience
To ensure that you follow the challenge 25 policy strictly
When time allows you should be able to enjoy chat with your customers and enjoy yourself
To ensure a welcoming and atmospheric ambience.
To ensure areas are clean and tidy at all times.
To deal with or escalate customer complaints immediately and effectively.
STRICTLY NO AGENCIES