Job Description

Hotel Night Supervisor 

Duties Include

• Providing excellent customer service experience with a smile to all our guests on arrival and departure.
• Covering Reception and assisting the Night Manager in the night auditing process.
• Maintaining the safety & security of the building and all persons on site, by being alert at all times
• Assisting with guest enquiries and resolving general complaints
• Being fully conversant with hotel products and services & assisting where required
• Covering for the Night Porter on their nights off
• Attending training & completing e-learning modules to improve your skills and aid your development

Benefits

• £11 – £12 per hour
• A minimum of 1 years’ experience in a similar role in hospitality
• Knowledge of Opera PMS
• Excellent customer care skills
• Excellent command of the English language both written and oral
• Ability to work on your own initiative
• Ability to remain calm and cope well under pressure
• A passion for hospitality and service with a smile.
• Flexibility to work any of seven nights on a rota basis as required.

Job Description

 Duties Include

• Providing excellent customer service experience with a smile to all our guests on arrival and departure.
• Covering Reception and assisting the Night Manager in the night auditing process.
• Maintaining the safety & security of the building and all persons on site, by being alert at all times
• Assisting with guest enquiries and resolving general complaints
• Being fully conversant with hotel products and services & assisting where required
• Covering for the Night Porter on their nights off
• Attending training & completing e-learning modules to improve your skills and aid your development

Benefits

• Up to £24k + service
• Live in £200pcm
• A minimum of 1 years’ experience in a similar role in hospitality
• Knowledge of Opera PMS
• Excellent customer care skills
• Excellent command of the English language both written and oral
• Ability to work on your own initiative
• Ability to remain calm and cope well under pressure
• A passion for hospitality and service with a smile.
• Flexibility to work any of seven nights on a rota basis as required.

Job Description

Salary & Benefits:

Up to £30k + Dependant on experience

In addition to a competitive reward, we are committed to investing heavily in your development and helping you grow a long-term career.

Your benefits will include:

• Available Local accommodation at a discounted rate
• Discounted Food and Beverage
• Earn up to £500 for recommend a friend scheme
• Monthly recognition programme
• Free staff meals
• Discount on Spa treatments & products
• Social events
• Employee Assistance Programme

The Role

As a Duty Manager you will be the first point of contact in delivering an individual, personalised guest experience, where the focus is to delight and engage. You will work closely with all departments across the Estate to maximise hotel efficiency and communication to ensure that service delivery across the hotel runs seamlessly.

Naturally as a Duty Manager you will handle various guest situations and incidents, acting as a representative of the management team. You will also form a key part of the hotel response team to ensure all emergency situations are dealt with quickly and efficiently.

The Person

The successful candidate will have proven experience in a Hotel Duty Manager role, gained within a luxury 5* hotel or resort environment. Candidates should have previous experience dealing with a busy operational hotel and be well versed in all aspects of hotel management, law, licencing and H&S legislation.

Your grooming will be immaculate and communication skills exceptional – a fluent level of verbal and written English is essential. You will be highly organised, have excellent time management and problem-solving skills and overall be a naturally positive and inspiring individual.

Job Description

£22.000/year + Service

JOB DESCRIPTION

To ensure the smooth and efficient running of the kitchen during service, and to ensure that all food delivered meets the Sarova standard.

PROFIT

1. To ensure the proper storage, labelling and use of food supplies to prevent unnecessary spoilage and to maintain cost control.
2. To educate all demi-chefs/commis chefs in the importance of wastage and cost control.
3. To ensure that stock is rotated and controlled within their section of the kitchen
4. To report and breakages to the Head Chef/Senior Sous Chef/ Junior Sous Chef

PRODUCT

1. Ensure that dishes are prepared and cooked following the standards of the SOP Manual
2. Ensure that dishes are prepared and cooked following the standards of the HACCAP Manual
3. To be responsible for preparing the mis-en-place for the restaurant
4. To assist the Head Chef/Senior Sous Chef/Junior Sous Chef with preparation and service of Banqueting food.
5. To ensure that any guest complaints are communicated to the Head Chef.
6. Optimise food quality and guest satisfaction
7. To assist the Head Chef with ordering requirements as and when necessary
8. To share ideas with the Head Chef for future menus.
9. To ensure that all kitchen opening and closing procedures are adhered to.
10. To ensure that the kitchen is kept clean and tidy at all times.
11. To report any faults to any piece of equipment to the Head Chef
12. To ensure that the daily, weekly and monthly cleaning tasks are actioned as per the cleaning schedule.

PEOPLE

1. To train and develop the junior members of the brigade.
2. To support your colleagues at all times to ensure teamwork is maintained
3. To behave in a friendly, and hospitable manner to all guests and staff members
4. To be flexible with the kitchen rota which is designed to meet the business needs
5. To be clean and presentable at all times

PLANNING

1. To be aware of department and hotel objectives and assist the Head Chef in achieving them.

GENERAL

1. Co-operate fully with the Company in maintaining a safe & secure working environment, adhering to all relevant Security, Fire, Health & Safety & Food Safety legislation and procedures.
2. Be familiar with and ensure that the Company Disciplinary & Grievance procedures are followed at all times.
3. Participate fully in any training identified as beneficial to you and your role.
4. Undertake any other reasonable task or responsibility as required by your line manager or a member of senior management in order to meet our business needs.

Job Description

£19.500 / year + Service

JOB DESCRIPTION:

1. To be familiar with all hotel facilities and services and ensure they are promoted to our guests at all times taking every opportunity to act upon up-selling opportunities.
2. To be aware of the departments weekly forecasted and budgeted targets.
3. To help maintain Food and Beverage profit by keeping wastage and breakages to a minimum and taking remedial actions with all M & E staff responsible for such.
4. In liaison with the F & B Services Manager make sure all par stocks and function open and closing stocks are recorded correctly to capture all stock and associated revenues.
5. Maintain tight security of all beverage stock and bar floats, protecting our revenue against theft or loss, ensuring that any discrepancies are brought to the attention of the M & E or F & B Services Manager and are dealt with immediately
6. Assist the M & E Services Manager to control the payroll minimizing the labour cost by monitoring the rota and business levels on a day to day basis, adjusting them to suit current business.
7. Assist to maximise F & B revenue by ensuring bill procedures are being adhered to and that all postings are correct.
8.  In liaison with The M & E Services Mgr, review the overall performance of the department on a monthly basis and put into place action plans in order to protect revenue and control pilferage.

The Person:

1. Assist the M & E Service Manager to carry out departmental induction for all new casual workers in the M & E team to give them the core information & training needed to help them settle in quickly.
2. To ensure that all casuals receive training in the departmental standards & procedures appropriate to their role and that all training is recorded on their individual training matrix.
3. Monitor their performance, continually coaching and training in order to develop their skills.
4. To ensure that grooming and uniform standards are maintained throughout the department at all times.
5. To ensure that briefings and debriefings take place at each service session and that a full handover is conducted between shifts.
6. To ensure that customer care levels are maintained at the highest degree possible, ensuring all guest complaints/comments are handled in a professional manner in line with the hotel complaints procedure.
7. To make personal contact with all conference hosts to ensure that we are meeting their expectations and take immediate action to deal with any shortfalls as appropriate.

PRODUCT

1. To be aware of the Licensing Laws and Weights & Measures Act, ensuring they are adhered to at all times.
2. To ensure all M & E staff on your shift completes their designated departmental tasks and responsibilities in accordance with hotel procedures and that they are fully prepared for each shift and all Mise-en-Place is completed to standard.
3. Ensure that all staff on duty have a good knowledge of the current menus and their accompaniments
4. To be fully conversant with all the Hotels food and beverage systems.
5. To ensure that effective and up to date cleaning schedules are in place for all function rooms, banqueting kitchen and store areas and completed to standard.
6. Carry out accurate and detailed stock takes of all M & E department cutlery, china and glassware on a monthly basis.
7. Identify daily any Meetings & Events VIP guests ensuring all members of the team are aware of their visit and any special requirements.
8. To be familiar with the technical standards of any equipment within M & E areas and supervise the equipment in the department ensuring that storage facilities are adequately controlled.
9. To be pro-active in reporting any damage or breakages of equipment within the department to Maintenance, using the established procedures and ensure major repairs needed are communicated to F & B Services Mgr and the DGM.

PLANNING

1. To ensure that all conference and function rooms are prepared correctly prior to service as laid out in the M & E Operations SOP ensuring a high standard of cleanliness and presentation.
2. In liaison with the M & E Services Mgr plan and schedule training sessions around business needs.
3. Ensure that you attend all internal meetings as identified in order to communicate all ideas/issues/relevant business.

GENERAL ACCOUNTABILITIES

1. To arrive for work in plenty of time for your shift as per departmental rota and to comply with hotel uniform and appearance standards at all times.
2. To maintain complete confidentiality of information at all times.
3. To take reasonable care and responsibility for the Health & Safety of yourself and others who may be affected by your acts or omissions at work.
4. To co-operate fully with the Company in maintaining a safe & secure working environment, adhering to all relevant Security, Fire, Health & Safety & Food Safety legislation and procedures.
5. To be familiar with the Company Disciplinary & Grievance procedures, Absence notification procedures and Staff Rules & Regulations and ensure that you adhere to them at all times.
6. To participate fully in any training identified as beneficial to you and your role.
7. To undertake any other reasonable task or responsibility as required by your HOD, the Duty Manager or any member of the senior management team in order to meet our business needs.