LJA-478339032017-07-19T00:00:00Restaurant and Banqueting Supervisor (Low Wood Bay Resort & Spa)The Role…

To provide a high standard, effectively, efficiently welcoming in all food & beverage service in order to create a good atmosphere for customers and exceed all expectations in line with the Low Wood Bay Resort & Spa vision statement. Control and ensure the smooth running of the day to day business in the Restaurant & Banqueting department

Reporting to…


Restaurant & Banqueting Management team

Responsible for…


Restaurant & Banqueting team



MAIN DUTIES AND RESPONSIBILITIES:

1. To be aware of and adhere to all Hotel & Government rules & regulations.

2. To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.

3. To communicate respectively with colleagues, other staff & guests.

4. To ensure that all guests needs and enquiries are dealt with in a friendly and courteous manner.

5. To set up and service all rooms and areas, achieving minimum standards, as laid down by the Food &

Beverage Manager

6. To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance

with the Dress & Appearance Policy.

7. To successfully assist in the training, development and motivation of the team in accordance with the

company Standards of Practice, ensuring a total quality approach to the running of the department

and therefore to business as a whole.

8. To ensure cleanliness in Restaurant & Banqueting departments is up to a high standard at all times.

10. To ensure a full stock of items is kept and correctly rotated.

11. To be vigilant at all times to ensure the safety and security of the Hotel, guests, other employees and self.

12. Adhere to the duty rota as prepared by the Management

13. To prepare/serve food & beverages to the quality & standard defined by the Management.

14. Liaise with Guests offering high quality service

15. Maintain daily cleaning routines and stocking up procedures within all areas

16. Work as a team and, in the absence of Management, to take control of shift

17. Ensure all monies are controlled and correct and take responsibility, in of Management, for cashing up all

tills and securing department.

18. Report all faults and defective equipment to Management and maintenance

19. Offer ideas for new systems, procedures etc.

20. To carry out any reasonable requests made by the Line Manager/Management.

21. To promote, assist & encourage staff to further sales of food, liquor & wines.
10per month1IUK_JVDUKUnited Kingdom243GBP2017-08-16T00:00:000000https://englishlakes.jobsoid.com/Jobs/ade98f52-6f78-459d-b047-bd03ecd860ed?group=departmentEuropeUnited KingdomNorth WestCumbriaWindermere2148875English Lakes Hotels11English Lakes OfficesLA23 1LPLow Wood, Windermere015394 33773UKUnited KingdomUKUnited Kingdom2148875_logo_large.pnghttp://englishlakes.co.uk/2148875_logo_small.png154.41024870-2.94791550333561663English LakesHotels
.
..personnel.lowwood@englishlakes.co.uk.UKUnited KingdomUKUnited Kingdom
8Full-time19-07-201716-08-201719-07-201716-08-201719-07-201716-08-201719-07-201716-08-2017251Hospitality, Catering & Hotel332Middle-Level Management333561663DebbieBullock
.
..group.personnel@englishlakes.co.uk.UKUnited KingdomUKUnited Kingdom
en-GB

Restaurant and Banqueting Supervisor (Low Wood Bay Resort & Spa)

English Lakes Hotels, Windermere, Cumbria

Job id:
LJA-47833903
Published:
19-07-2017
Expires:
16-08-2017
Job type:
Full-time
Job id
LJA-47833903
Published
19-07-2017
Expires
16-08-2017
Job type
Full-time
Work area
Hospitality, Catering & Hotel, Middle-Level Management

SORRY, THIS ADVERT HAS EXPIRED!

The application deadline for this job advert has expired, and it is no longer possible to apply for the position.

Please Note: This advert may have been expired early due to the position being filled.
The job advert is displayed for reference purposes only.

The Role…

To provide a high standard, effectively, efficiently welcoming in all food & beverage service in order to create a good atmosphere for customers and exceed all expectations in line with the Low Wood Bay Resort & Spa vision statement. Control and ensure the smooth running of the day to day business in the Restaurant & Banqueting department

Reporting to…


Restaurant & Banqueting Management team

Responsible for…


Restaurant & Banqueting team



MAIN DUTIES AND RESPONSIBILITIES:

1. To be aware of and adhere to all Hotel & Government rules & regulations.

2. To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.

3. To communicate respectively with colleagues, other staff & guests.

4. To ensure that all guests needs and enquiries are dealt with in a friendly and courteous manner.

5. To set up and service all rooms and areas, achieving minimum standards, as laid down by the Food &

Beverage Manager

6. To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance

with the Dress & Appearance Policy.

7. To successfully assist in the training, development and motivation of the team in accordance with the

company Standards of Practice, ensuring a total quality approach to the running of the department

and therefore to business as a whole.

8. To ensure cleanliness in Restaurant & Banqueting departments is up to a high standard at all times.

10. To ensure a full stock of items is kept and correctly rotated.

11. To be vigilant at all times to ensure the safety and security of the Hotel, guests, other employees and self.

12. Adhere to the duty rota as prepared by the Management

13. To prepare/serve food & beverages to the quality & standard defined by the Management.

14. Liaise with Guests offering high quality service

15. Maintain daily cleaning routines and stocking up procedures within all areas

16. Work as a team and, in the absence of Management, to take control of shift

17. Ensure all monies are controlled and correct and take responsibility, in of Management, for cashing up all

tills and securing department.

18. Report all faults and defective equipment to Management and maintenance

19. Offer ideas for new systems, procedures etc.

20. To carry out any reasonable requests made by the Line Manager/Management.

21. To promote, assist & encourage staff to further sales of food, liquor & wines.

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