Receptionist

Duties to include: General day-to-day Reception operations of an extremely busy Reception desk.

Multi-tasking and being able to work under pressure is essential.

Taking Reservations using Opera Fidelio PMS System.

Providing Customer Service to 4 Star Standard.

Cash handling and reconciliation of daily figures.

Excellent Communication skills required.

Exceptional Customer Service skills

A very organised person

You will be required to work 5 days in 7 on a rota basis to include early and late shifts. Early shift 6.30-3.00pm. Late Shift 2.30pm-11.30pm.

Salary – upon application, depending on experience. Start – Immediate

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Food and Beverage Supervisor

Duties to include: Assist in Running & Supervising the Waiting Team in the Restaurant, and Villiers Bar, Duty Management Duties

Other attributes successful candidate will require:

Exceptional Customer Service skills

Good communication and interpersonal skills

A good knowledge of food, wines and beers

Understanding of Cellar Management

A very organised person with an ability to work under pressure

Bar and Food service to AA Rosette/4 Star Standard and maintain this standard

Menus/Wines Lists: Have good knowledge of products selling and good basic knowledge of wines, beers, weights and measures. 

Micros System:  Operating Micros Till system and gain enough knowledge to train staff in operating the till system

In conjunction with Restaurant Manager/ Staff Recruitment/Training/Product Knowledge for, C&B Staff, Waiting/Bar staff

Food Hygiene: that the Rules are adhered to at all times. 

 

Cellar Management (in conjunction with Restaurant Manager/F&B Supervisor) ensure that all C&B Cellar’s are properly organised, clean, stock rotation being adhered to, beer lines are clean in all bars and in good working order.  With the Restaurant Manager/F&B Supervisor ensure that Wet Stock is ordered and any special requirements are met for Weddings, Functions, or any C&B Event.

 

Health and Safety that these Rules adhered to at all times.

COSSH Rules adhered to.  That the correct chemicals are being used for the job in question, ie: correct ratio of beer line cleaner is being used to clean the beer pipes. 

Working closely with Head Chef and Kitchen Brigade to deliver the best possible service in the Restaurant 4 Star Standard and lead the Banquet Staff accordingly.  From time-to-time, when working in the Hotel Restaurant and or Bar that the service is delivered to 4 Star standard and lead the Bar & Waiting Staff accordingly.

Customer Service: Working to standards set by Villiers Hotels Limited and by the AA to 4 Star Standard/AA Rosettes.

Assist Restaurant Manager to keep control of crockery, glassware, cutlery, general table ware, table linen, waiter & glass cloth’s.

Staff Uniform: ensure self and staff are correctly turned out at all times.

Cashing up and controlling floats in Restaurant and Bar. 

With training gain general knowledge of Opera PMS.to include

Check-in Guest on the System, Check-Out Guest on the System,        Gain an understanding of Opera PMS Sales and Catering and  Reports

From time-to-time undertake Duty Management Shifts to cover periods of illness or holiday cover

You will be required to work on a rota basis 5 days in 7 early and late shifts to include weekends

Salary – upon application (dependant upon experience)

Start – Immediate

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Conference and Banqueting Manager

Bar and Food service to AA Rosette/4 Star Standard and maintain this standard

Menus/Wines Lists: Have good knowledge of products selling and good basic knowledge of wines, beers, weights and measures. 

Micros System:  Operating Micros Till system and gain enough knowledge to train staff in operating the till system

In conjunction with Restaurant Manager/ Staff Recruitment/Training/Product Knowledge for, C&B Staff, Waiting/Bar staff

Food Hygiene: that the Rules are adhered to at all times. 

Cellar Management (in conjunction with Restaurant Manager/F&B Supervisor) ensure that all C&B Cellar’s are properly organised, clean, stock rotation being adhered to, beer lines are clean in all bars and in good working order.  With the Restaurant Manager/F&B Supervisor ensure that Wet Stock is ordered and any special requirements are met for Weddings, Functions, or any C&B Event.

Health and Safety that these Rules adhered to at all times.

COSSH Rules adhered to.  That the correct chemicals are being used for the job in question, ie: correct ratio of beer line cleaner is being used to clean the beer pipes. 

Conference, Banquet, Wedding and Functions: Take Control to Set up and run the Conferences.  Banquet, Weddings and  Functions take control to set up and run these events with the assistance of General Manager and/or Restaurant Manager and/or an F&B Supervisor.

Working closely with Head Chef and Kitchen Brigade to deliver the best possible service in the function and banquet rooms to 4 Star Standard and lead the Banquet Staff accordingly.  From time-to-time, when working in the Hotel Restaurant and or Bar that the service is delivered to 4 Star standard and lead the Bar & Waiting Staff accordingly.

Customer relations – ensure repeat business, promote company Promote hotel, have full knowledge of in-house Functions to be able to promote with confidence.  Keep advertising and promotional material up to date in C&B Dept.

Customer Service: Working to standards set by Villiers Hotels Limited and by the AA to 4 Star Standard/AA Rosettes

Ensure Function Bar & Function and Conference Rooms are kept clean and free of any dust/dirt and work with  and instruct the Housekeeping Team to keep up to date with all general cleaning duties. 

Assisting and dealing with any staff issues to include HR matters with assistance of Restaurant Manager, GM or company HR

Manager if necessity arises for C&B Team.

Function rota organise in advance to coincide with business needs Door staff organise in advance to coincide with business needs.

Work with Restaurant Manager to ensure Budget for F&B Department is controlled and assist in Maintaining G.P. as set by Budget for wet stock & food stock

Assist Restaurant Manager to keep control of crockery, glassware, cutlery, general table ware, table linen, waiter & glass cloth’s.

Assist Reception Manager to keep control of items of stationery required for running a successful conference and advise Reception Manager when stock levels are low for re-ordering.

Ensure that Equipment for running Conferences and Functions are in good working order.

Staff Uniform: ensure self and staff are correctly turned out at all times.

Cashing up and controlling floats in C&B Dept.  Charging all F&B items that do not fall within a pre-built package to the customer account.

Ensure Function Sheets are read and adhered to on a daily basis or as required.  Ensure that C&B Team on duty know and understand information as listed on Function Sheet.

With training gain general knowledge of Opera PMS.to include

Check-in Guest on the System, Check-Out Guest on the System,        

Gain an understanding of Opera PMS Sales and Catering and Reports

From time-to-time undertake Duty Management Shifts to cover periods of illness or holiday cover.

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Waiter/Bar Staff for Dukes Bar and Restaurant

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