manage the reservations process ensuring efficiency, accuracy and exceptional guest service
oversee the accuracy of room blocks, reservations, and group market codes
oversee all reservation enquiries including group and individual bookings
manage and support the reservations team, providing ongoing training
continuously review, improve and implement reservations procedures
welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; thank guests with genuine appreciation
speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette
verify availability of room type and rate and explain guarantee, special rate, and cancellation policies to all guests
Requirements
A strong background in a luxury hotel or F&B environment
previous experience in hotel reservations
previous experience managing a team
positive, engaging, and energetic personality
excellent attention to detail and organisational skills
high level of numeracy
excellent communication skills, both written and verbal
proficient in hotel reservations systems such as Opera and in-house CMS systems
sous chef
Language
english
Requirements
minimum 2 years’ experience at a Sous Chef level in high-end restaurant, luxury hotel, or lifestyle hospitality brand
experience in a 4-star or 5-star hospitality setting is preferred
food Safety Level 2 and 3 training is desirable
A strong guest-focused mindset with exceptional attention to detail
highly organised, with the ability to lead a team and work efficiently under pressure
strong interpersonal and communication skills
has an immaculate level of personal grooming and hygiene, exudes style and sophistication
full clean UK driving licence
Responsibility
train and enforce best practices among kitchen staff, ensuring health and safety standards are met at all times
work closely with the front-of-house team to ensure seamless service and an elevated guest experience
deliver on key performance metrics, including guest satisfaction, food cost targets, and staff development
support the Head Chef in planning and executing daily menu items, ensuring consistency in quality, flavour, and presentation