About this role:

We are a 42 bedroomed hotel, with a Restaurant and 2 function rooms. We cater for Weddings, Events, Funerals and Conferences.

We offer a pension scheme through NEST, which will be discussed more upon commencing your employment. This is based on 3% contributions from the employer, and 5% from the employee.

The salary bracket is between £26,000 – £28,000 dependent on experience.

Responsibilities

• To ensure that all food produce within the Hotel Kitchen for clients and customers is to a most satisfactory standard and that colleagues working beneath the Head Chef are taught to produce food to a similar standard, portion sizes and the way the food is presented.
• To produce seasonal Menus in a timely manner, liaising with the Sales Manager
• To work to Sales Targets as laid out in the Budget and purchase good accordingly to Sales profit requirements.
• Keep to Wage Cost Budget.
• Produce weekly timesheets along with any Holiday Request Forms and any absentee’s forms.
• Monitor operating costs as per budget and if sales don’t meet target show a saving.
• Maintain Kitchen Hygiene Standards and Records laid down by E.H.O. Record sign and file daily all records, ensure all staff have adhered to this procedure, along with Daily, Weekly and Monthly Cleaning schedules.
• Food Stock to be counted the 1stof every month and sent to Head Office.
• Food Invoices to be put on a Batch Headers weekly and passed to the General Manager to sign off.
• Adhere to Personnel Policy as laid down by Guide Post to look after employees, Interview, select, induct and train as laid down in the Employees Hand Book.
• Hold regular Department Meetings to discuss Policy changes, Menu and price changes, record and document these meetings, it is now an E.H.O. requirement.
• To assist and help within The Guide Post Hotel as and when necessary with any reasonable request or task.
• To promote a hospitable and professional image to the guest and give full co-operation to any guest or member of staff requiring assistance with a prompt caring and helpful attitude, anticipate guests needs whenever possible.
• To maintain regular and effective communication within your team and all levels round the hotel assist and help within the Guide Post Hotel as and when necessary with any reasonable request or task.
• To identify and report any maintenance requirements and record in maintenance book behind reception, check hazards in the workplace and to follow up to ensure zero effects
• To comply with the statutory and legal requirements for Fire Health and Safety, Licensing, COSHH regulations, Risk Assessment and employment.
• To undertake any task as set by the General Manager.

Responsible to: Head Chef
Responsible for: All Chefs and Kitchen Porters
Relationship with: All Department Heads and E.H.O. Inspectors

• To ensure all tasks listed below are carried out with the Head Chef and also in his absence.
• To ensure that all food produce within the Hotel Kitchen for clients and customers is to a most satisfactory standard and that colleagues working beneath the Head Chef and Sous Chef are taught to produce food to a similar standard, portion sizes and the way the food is presented.
• To work to Sales Targets as laid out in the Budget and purchase good accordingly to Sales profit requirements
• Keep to Wage Cost Budget and to keep weekly time sheets along with any Holiday Request Forms and any absentees forms up to date.
• Monitor operating costs as per budget and if sales don’t meet target show a shaving
• Maintain Kitchen Hygiene Standards and Records laid down by E.H.O. Record sign and file daily all records, ensure all staff have adhered to this procedure, along with Daily, Weekly and Monthly Cleaning schedules
• Food Stock to be counted the 1st of every month and sent to Head Office for checking.
• Invoices to be put on Batch Headers weekly and passed to the General Manager
• Adhere to Personnel Policy to look after employees, Interview, select, induct and train as laid down in the Employees Hand Book
• Hold regular Department Meetings to discuss Policy changes, Menu and price changes, record and document these meetings, it is now an E.H.O. requirement
• To assist and help within The Guide Post Hotel as and when necessary with any reasonable request or task
• To promote a hospitable and professional image to the guest and give full co-operation to any guest or member of staff requiring assistance with a prompt caring and helpful attitude, anticipate guests needs whenever possible.
• To maintain regular and effective communication within your team and all levels round the hotel.
• To identify and report any maintenance requirements and record in maintenance book behind reception, check hazards in the workplace and to follow up to ensure zero effects
• To comply with the statutory and legal requirements for Fire Health and Safety, Licensing, COSHH regulations, Risk Assessment and employment
• To undertake any task as set by the General Manager

40 hours per week full time employment working 5 days out of 7 on a rota basis
Salary £22,000 per year dependant on experience
28 days holidays per year inc bank holidays (Holidays start from 1/2/2020)
Free parking

Department: Bar & Restaurant
Responsible to: Restaurant Duty Manager
Responsible for: No-one

• To represent the company’s high standards of personal presentation and behaviour at all times during a shift.
• To welcome guests in a friendly and accommodating manner, making a great first impression.
• To exceed guest expectations by serving food and drink in a professional, knowledgeable and accommodating manner. To ensure upselling at all times
• To learn and retain a comprehensive understanding of all menu items to ensure maximum benefit to the guests and the ability to work effectively
• To willingly assist guests in other areas – e.g. calling taxis, giving directions, making recommendations and generally anticipating their needs.
• To bring a positive attitude to teamwork, contributing to the smooth running of the restaurant and interacting productively with other departments.
• To report for duty, punctually, wearing the correct uniform
• To prepare the Restaurant and bar for service, following established jobs list and as directed by the Operations Restaurant Manager
• To serve food and drink, consistently achieving the required standards.
• To be responsible for cash, cheques and credit cards received from the customer and to account for these payments at the end of the shift
• To ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set up and clean down procedures
• To observe the company’s fire plan and health and safety policy
• To observe the rules and procedures of the company
• To carry out any other reasonable duty that many be requested by the Operations Restaurant Manager/General Manager

Due to licensing laws, must be at least 18 years of age to work on the bar
Must be flexible with shifts, both midweek and weekends
Minimum wage