LOCH LOMOND GOLF CLUB

Requirements

• exceptional customer care skills
• someone with exceptional customer care skills
• able to work in a fast-paced environment
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• someone who can work well in a high paced environment
• someone with a can do and flexible attitude
• A person with a can do and flexible attitude to their work
• A confident and outgoing personality
• has a good attention to detail
• someone who is flexible with their working hours
• can work on their own initiative, and as part of a team
• shows good attention to detail and can retain information
• A current UK driving license is essential
• the right to live and work in the UK is essential
• customer Service: 1 year

Responsibility

• to ensure that the night audit has been run for the day’s business, making sure that all point of sales start on the new business date for the following morning

Earnings for position auditor

Responsibility

• ensure an exceptional and consistent level of food service
• maintain a high profile in the kitchen, especially during busy periods
• monitor the performance of the Lodge kitchen and manage this area accordingly
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• ensure that effective communication prevails within the Kitchen and F&B service team and also those departments it interacts
• sole responsibility of the day to day running of the lodge kitchen to ensure the highest quality and standards of food and related services are delivered to all Members, guests and visitors
• keep up to date on key trend and techniques in relation to cooking and preparing food, generate ideas for and deliver innovative dishes
• drive the development of an innovative and evolving approach to food service, focusing on attention to detail, for instance speed of service, and proactive, positive interaction with service team
• in conjunction with the Sous Chef and Head Chef to oversee the development and implementation of departmental strategies within their area and ensure implementation of the Loch Lomond brand service strategy and brand initiatives
• work closely, in particular, with the Head chef and Lodge host to ensure a consistency of service to Members

Requirements

• hold a SVQ level 2-3 or equivalent
• basic food hygiene certification essential
• organisational work ethics
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• good knowledge base in varied styles of cuisine
• 2 years minimum at a Chef de Partie level
• certification in professional cookery preferred
• good interpersonal skills with the ability to lead a section within the kitchen
• A creative imagination and pallet when developing dishes and great knowledge of seasonal produce
• work to a high rosette standard or similar operation
• strong problem-solving skills - the ability to diagnose problems then develop and recommend solutions
• chef: 2 years

Requirements

• experience in Horticulture Plant and Garden Maintenance
• 2 Year certificate in horticulture/gardening or NVQ, SVQ or RHS
• UK Pesticide License desirable
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• must hold a valid UK driver license

Responsibility

• prepare written proposals and contracts for prospective clients and to negotiate competitive rates for the club
• act as the first point of contact in the run up to the event
• send out contracts, invoices and all related correspondence in a timely fashion
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• ensure accurate and complete entries in the Events Calendar in accordance with established procedures
• participates in member/customer site inspections and assists with the sales process when necessary
• handle incoming calls and ensure that all member and external customer requests and enquiries are dealt with in an efficient and professional manner
• effectively up sell products and services throughout the event process
• liaises with the F&B Manager and Storekeeper with regards to the wine requirements for events, ensure sufficient stock levels are maintained
• ensure a Team Member greets members/customer during the event phase and ensure that someone is available for all on site meetings from the Events Team
• ensures the Fine Dining Diary and Events Calendar are synchronized
• issue BEO’s in advance of events, with amendments if required
• ensure that you are the main point of contact for the member/guest at all times during the event
• to attend seminars and training courses as and when directed
• issue an Event Fact Sheet for the larger events, where more than just one activity takes place
• ensures Food & Beverage Manager has all banqueting menus prior to an event and that any subsequent changes in content or numbers are reported to him/her as soon as known
• effectively responds to and handles member/guest problems and complaints