FOOD AND BEVERAGE

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Current Vacancies in Food & Beverage

Food & beverage - creating unforgettable magical moments, looking after guests, going the extra mile, innovation and attention to detail are just some of the key traits we look for in our team.
Key Responsibilities
  • Operating the Brasserie 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.
  • To hold weekly team meetings and feedback management decisions in a positive way, and let the General Manager know of any feedback that needs to come up from the staff
  • 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 live the Grantley Hall Value at all times without compromise.
Desirable Candidate
  • 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.

*Please note that this role is subject to a DBS check

STRICTLY NO AGENCIES PLEASE 

Key Responsibilities
  • Operating the the Eighty Eight Restaurant and Bar and Valerias Champagne Lounge to the required five star standards outlined in the Procedure Guidelines.
  • Be able to competently supervise the operation of the restaurant and bars during evening and late evening 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.
  • To hold weekly team meetings and feedback management decisions in a positive way, and let the General Manager know of any feedback that needs to come up from the staff
  • 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.
  • You will need to make sure the venue is clean and that inappropriately loud /drunk /unsavoury people are dealt with and moved on.
Desirable Candidate
  • 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.

*Please note that this role is subject to a DBS check

STRICTLY NO AGENCIES PLEASE 

Key Responsibilities
  • Operating the Grantley Suite, Marquee operations kitchen to the required five star standards outlined in the Procedure Guidelines.
  • Be able to competently supervise the operation of the Grantley Suite kitchen. 
  • To lead,  manage and inspire your staff to deliver outstanding food. 
  • Responsible for rotas/staffing levels.
  • Responsible for maintaining good staff welfare.
  • Training and development of all staff using the company procedures.
  • To hold weekly team meetings and feedback management decisions in a positive way, and let the General Manager know of any feedback that needs to come up from the staff
  • Undertake monthly stock takes and overseeing and ordering of stock.
  • Responsible for H&S, FSA requirements, Allergy Laws and Hygiene ratings

*Please note this role is subject to a DBS check

STRICTLY NO AGENCIES PLEASE

Desirable Candidate
  • Have excellent knowledge of rational regen menu system.  
  • Have considerable experience as a Head Chef or Senior Sous Chef in a 5 star operation and can cook and create menus to a minimum 3 rosette standard.
  • To have outstanding customer service skills, communicating with clients with regards to event planning.  
  • To be presentable and smart in appearance at all times.
  • To treat customers and team members with respect.
  • To enjoy going the extra mile for guests, in providing them an enjoyable experience

Key Responsibilities
  • Operating the Brasserie kitchen to the required five star standards outlined in the Procedure Guidelines.
  • Be able to competently manage the kitchen during for the Brasserie, Room Service, Breakfast, Bar snacks and Afternoon Tea.
  • Plan menus, that are fully costed in line with budgeted costs per sales. 
  • To lead, manage and inspire your staff to deliver outstanding food. 
  • Make sure all team adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. 
  • Responsible for rotas/staffing levels.
  • Responsible for maintaining good staff welfare.
  • Training and development of all staff using the company procedures.
  • To hold weekly team meetings and feedback management decisions in a positive way, and let the General Manager know of any feedback that needs to come up from the staff
  • Undertake monthly stock takes and overseeing and ordering of stock.
  • Responsible for H&S, FSA requirements, Allergy Laws and Hygiene ratings
  • To live the Grantley Hall Value at all times without compromise.

*Please note this role is subject to a DBS check

STRICTLY NO AGENCIES PLEASE

Desirable Candidate
  • Excellent People Management skills
  • A passion and skill for team development
  • Have significant experience as a Head Chef or Senior Sous Chef in a 5 star operation and can cook and create menus to a minimuim 3 rosette level
  • Have excellent organisational skills
  • IT literate

Key Responsibilities
  • Operating the the Eighty Eight, Pan Asian kitchen to the required five star standards outlined in the Procedure Guidelines.
  • To lead, manage and inspire your staff to deliver outstanding customer service.
  • Responsible for rotas/staffing levels.
  • Responsible for maintaining good staff welfare.
  • Training and development of all staff using the company procedures.
  • To hold weekly team meetings and feedback management decisions in a positive way, and let the General Manager know of any feedback that needs to come up from the staff
  • Undertake monthly stock takes and overseeing and ordering of stock.
  • Responsible for H&S, FSA requirements, Allergy Laws and Hygiene ratings.
  • You will need to make sure the venue is clean and that inappropriately loud /drunk /unsavoury people are dealt with and moved on.
Desirable Candidate
  • Have a substantial background as a Head Chef or Senior Sous Chef.
  • Excellent People Managemennr and Communication skills.
  • Have a strong background in robata, ceviche and Asian cushine. 
  • Excellent organisational skills.
  • IT Literate  

 

*Please note this role is subject to a DBS check

STRICTLY NO AGENCIES PLEASE


Accredited By

Working Forward Disability Confident Mindful Employer Workplace Wellbeing

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HIT Hospitality Action Spring Board