LEA MARSTON Salary
Rating of the company
0 ratings
9 reviews
Bristol
0062 IMPERIAL APARTMENTS WHITCHURCH LANE BRISTOL BS14 0TW UNITED KINGDOM
TIN:
13723007
Restaurants & Gastronomy

Earnings on positions in LEA MARSTON

Earnings on positions in LEA MARSTON

Average salary in this position
Average salary in this position in the country
food and beverage manager
2500 £
12%
2782 £

National average salary

2950 £

Average salary in this company

1940 £

Estimated salary

£ 1760

Median salary at LEA MARSTON

£ 1760 Lowest salary
£ 1940 The average salary
£ 2500 Highest salary

LEA MARSTON is looking for employees for positions:

head housekeeper

Working hours

  • full-time | Permanent

Salary

  • salary

Responsibility

  • to ensure the highest standards of cleanliness in the public areas and bedrooms at all times
  • to ensure that the department creates a professional impression to customers and Team Members
  • to consistently look for ways to improve customer service in your areas of responsibility
  • to organise and set up on-going deep clean schedules
  • to maintain good effective working relationships with linen/laundry suppliers where appropriate
  • to evaluate and act promptly and effectively on customer feedback received through any and all channels to achieve positive and consistent results
  • to recruit departmental Team Members up to supervisory level in line with the Company recruitment procedures
  • to maintain a development driven and can you attitude at all time

Requirements

  • housekeeping: 1 year
  • management: 1 year

reception supervisor

Working hours

  • full-time

Salary

  • salary

Responsibility

  • create and take advantage of sales opportunities in order to maximise hotel revenue
  • to assist with the department training plan to meet the hotel business objectives and develop Team Members
  • to assist with the recruitment of departmental team members in line with the Company recruitment procedures
  • to act as the hotel Duty Manager as required, ensuring a professional and friendly service throughout the hotel
  • be fully aware of daily activities in the hotel and ensure knowledge of hotel facilities and promote them whenever possible
  • to lead and create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel
  • maintain good working relationships with colleagues in the reception area and other departments of the hotel
  • ensure that guests receive an exceptional level of service and will want to return

Requirements

  • hotel Reception: 1 year

kitchen porter

Working hours

  • temporary

Salary

  • salary

Responsibility

  • to ensure that all cutlery, crockery, pots and equipment are cleaned to the standard required
  • to keep the kitchen and all related areas clean and tidy
  • to ensure cleaning procedures are followed for the cleaning of equipment with chemicals and follow daily and weekly cleaning schedules
  • to ensure that any faults or damage to equipment are reported to a the Head Chef
  • to ensure food materials are stored correctly and rotated to meet company and legal requirements
  • to maintain high standards of working practices in terms of personal appearance and working methods
  • to practice the correct and safe use and care of all items of equipment
  • to ensure that all equipment, cutlery, crockery, pots and glassware is stored safely and allocated to correct areas ensuring that any breakages are reported

Requirements

  • kitchen Porter: 1 year

chef de partie

Working hours

  • full-time | Permanent

Salary

  • salary

Responsibility

  • to be fully aware of hotel activities and facilities
  • to gain a knowledge of the preparation and service of all dishes on the hotel menus
  • to follow portion control guidelines as directed by your head chef
  • to record temperature checks on food and in storage areas, as directed, to ensure statutory requirements are met
  • to ensure food materials are stored correctly and rotated to meet company and legal requirements
  • to assist with the training of and supervision of junior members of the kitchen
  • to keep food wastage to a minimum
  • to maintain high standards of working practices in terms of personal appearance and working methods

Requirements

  • chef: 1 year
  • chef de Partie: 1 year
  • cooking: 1 year
  • kitchen experience: 1 year

bartender

Working hours

  • temporary

Salary

  • salary

Responsibility

  • greet and interact with customers in a friendly and professional manner
  • take drink orders and serve beverages promptly
  • prepare and mix cocktails and other alcoholic/non-alcoholic beverages according to recipes
  • to be fully aware of hotel facilities and activities. The service of food and beverage as directed by superiors
  • check identification to verify legal drinking age
  • to have prior experience working on a busy bar and a good knowledge of drinks and cocktails
  • maintain cleanliness and organization of the bar area
  • to attend work consistently well groomed, in uniform, as laid down to the standard required

Requirements

  • excellent time management skills to handle multiple tasks simultaneously
  • strong knowledge of various drink recipes and mixing techniques
  • ability to work in a fast-paced environment while maintaining attention to detail
  • basic math skills for cash handling and calculating bills
  • exceptional communication and interpersonal skills
  • hospitality: 1 year
  • customer Service: 1 year
  • bartending: 1 year

commis chef

Working hours

  • full-time
  • full-time | Permanent

Salary

  • salary

Responsibility

  • to be fully aware of hotel activities and facilities
  • to gain a knowledge of the preparation and service of all dishes on the hotel menus
  • to follow portion control guidelines as directed by your head chef
  • to record temperature checks on food and in storage areas, as directed, to ensure statutory requirements are met
  • to ensure food materials are stored correctly and rotated to meet company and legal requirements
  • to keep food wastage to a minimum
  • to maintain high standards of working practices in terms of personal appearance and working methods
  • to practice the correct and safe use and care of all items of equipment

Requirements

  • chef: 1 year
  • cooking: 1 year

hotel manager

Working hours

  • full-time | Permanent

Salary

  • salary

Requirements

  • hotel Manager: 1 year
  • opera: 1 year

office manager

Working hours

  • full-time | Permanent

Responsibility

  • to ensure that the department creates a professional impression to customers and Team Members
  • to consistently look for ways to improve customer service in your areas of responsibility
  • to control payroll costs for the department by allocating labour resources in line with forecasted business levels through payroll management
  • to manage departmental operating costs in line with forecasted business levels
  • to maintain effective communication within your team by holding regular team meetings and attending hotel meetings when required
  • to evaluate and act promptly and effectively on customer feedback received through any and all channels to achieve positive and consistent results
  • to compile the department Training Plan to meet the hotel business objectives and develop team members
  • to be fully aware of budgeted and actual departmental financial targets. This to include occupancy, average room rates, yield and revenue

operations manager

Working hours

  • full-time

Salary

  • salary

Responsibility

  • to take accountability for the total hotel operation in the absence of the Hotel Manager and Operations Manager
  • to lead and drive the consistent delivery of customer service initiatives through the departments and evaluate the success
  • to ensure sales, profit and other related targets for your departments are exceeded
  • to develop new opportunities to grow departmental sales to meet and exceed budget
  • to ensure effective communication with Operational Department Managers and Supervisors by holding regular briefing sessions and meetings
  • experience within a Front Office department and Food and Beverage is desired
  • to control and monitor payroll costs by allocating labour resources in line with forecasted and actual consumer levels, through productivity ratios and payroll management
  • to assist with leading Operational Department Managers and Supervisors and create a team environment which promotes great employee morale and ensures a high level of commitment and pride in the hotel

Requirements

  • front Office Manager: 1 year
  • food and Beverage Manager: 1 year
  • opera: 1 year

night porter

Working hours

  • temporary

Salary

  • salary

Responsibility

  • create and take advantage of sales opportunities in order to maximise hotel revenue
  • answer telephones promptly and correctly to maximise business and minimise guest frustration
  • be fully aware of daily activities in the hotel and ensure knowledge of hotel facilities and promote them whenever possible
  • maintain good working relationships with colleagues in the reception area and other departments of the hotel
  • take personal responsibility of situations to ensure a speedy resolution and follow-up to ensure guest satisfaction
  • be able to be cross-train in other departments to develop individual potential
  • take every opportunity to give excellent customer service to every guest
  • welcome all guests on their arrival and assist them in a courteous, helpful manner with registration and when checking out of the hotel

Requirements

  • night Porter: 1 year
  • SUTTON COLDFIELD: reliably commute or plan to relocate before starting work