THE KINGS HEAD COUNTRY HOTEL

Responsibility

• one AA rosette level of cooking experience required as benchmark
• maintaining 5 star local authority kitchen ratings
• assisting in maintaining agreed and costed food gross profit margins
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• controlling all kitchen area costs
• assisting in purchasing, storing, and preparing all foodstuffs for menus
• assisting in Compiling menus
• running service
• assisting in training and developing staff
• complying with all statutory and company standards
• proven good communication skills required
• to carry out food preparations according to the standards set out by the Head / Sous Chef and following the recipes in his/her sections recipe folder and taught by practical demonstrations on his/her section
• must help to prevent waste of food of any kind and over-production of mis-en-place, help to minimise the consumption of gas, electricity and water
• to undertake some cleaning duties of kitchen equipment, facilities and other items as directed by the Head/Sous Chef
• to comply with all Hotel and Company policies and procedures
• to carry out any other reasonable duty to assist in the smooth running of the kitchen

Requirements

• live in position or live out position. Drivers licence desirable but not essential
• five star local authority rated kitchens
• only fresh produce used. All candidates would need to have had previous experience of working in a fast paced Gastro Pub kitchen or similar type of operation
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• chef de Partie / Second Chef: 1 year
• commis Chef or Kitchen Assistant: 1 year
• kitchen : 1 year

Responsibility

• ensure all Health & safety regulations and complied with as per company policy
• ensure that the Company’s service standards are adhered to all time
• to set and maintain all service standards
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• ensure that all rules and regulation comply with current licensing regulation
• to achieve /exceed sales across all bars in line with budget sales figure and margins
• planning Rotas along side key Heads of Department to ensure staffing levels are controlled

Requirements

• bartending: 4 years
• senior Management: 3 years
• cirencester: reliably commute or plan to relocate before starting work

Earnings for position bar manager

Responsibility

• the Kings Hotel are currently looking for an enthusiastic and self-motivated Night Porter to join our fantastic team
• this role requires working through the night plus weekend work
• deal with customer queries, check-ins, check-outs, room changes etc
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• allocating rooms and issuing keys
• we are looking for an individual that is target driven and has high attention to detail
• preparation of bills and taking payments and pre-authorisations
• dealing with special requests from guests
• dealing with complaints or problems
• we are seeking to recruit a Night Porter and Bartender with the ability to work effectively to ensure the smooth running of the front office area
• process the bar close, ensure the float has been made up
• full time hours are approximately 40 hours per week with the shift commencing at 10.30pm until 7.00am or 8.30pm until 5am, if covering the bar
• to carry out the computerised night audit
• to monitor and react to all alarms, as well as acting as focus point in event of fire alarm
• the ideal candidate will be customer focused, have strong communication, problem solving and decision making skills, and will also have a friendly and welcoming manner towards guests and colleagues alike
• to check and tidy all public areas. To include bars, lounges, coffee areas, toilets
• serving drinks and room service throughout the night, including any guests that may remain in the resident’s lounge after the bar area has been closed

Responsibility

• to be fully aware of the Hotel’s Fire Safety procedures and Health and Safety regulations
• ensuring every reservation has been either preauthorized, reported or cancelled in order to maximize revenue and occupancy
• coordinating guests and colleagues during an emergency and have good knowledge of fire procedures
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• to liaise with guests and other departments, passing relevant information onto staff especially specific requirements or arrangements
• ensuring that daily procedures are followed and completed correctly
• ensuring daily banking is correct
• replying to guests’ email or telephone enquiries, such as group bookings promptly and efficiently when the person responsible is not available or busy with other activities
• to be aware of and promote all services offered in the Hotel
• ensuring that all areas are maintained to a high standard of cleanliness
• participate in all activities related to the process of allocating rooms in order to meet guests’ needs
• ensuring all pre –authorizations are completed and report any declined ones

Responsibility

• be financially astute in order to run a profitable department in line with budget expectations
• controlling the wage costs of the department in line with budget expectations and controlling departmental wage costs
• possess strong leadership qualities to lead and inspire the Food and Beverage team with clarity and confidence
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• be completely self-motivated in the running of the department and the hotel as Duty Manager
• be responsible for all F&B staff conduct and discipline and assisting the GM in Human Resources applications for the department
• have a strong and dynamic presence on the floor Front of House and lead by example in every aspect of service and operations
• recruitment for the department in line with company policies
• be responsible for implementing departmental staff training to ensure all F&B staff can operate efficiently and to the standards required
• liaise with the Head Chef on menu planning and ensuring all F&B staff are knowledgeable on the menus
• to be directly involved in “hands on service” daily and to be an integral part of the F&B rota where required and be actively involved in service where required
• this will be achieved with the assistance of the with the Bars Manager and Corn Hall Cellars Manager
• to ensure the departments Hygiene is upheld and to oversee the administration thereof
• be responsible for the beverage stock and all related administration and to coordinate stock takes with the external stock take company
• to ensure all staff are trained departmental Health & Safety and that training records are kept up to date

Requirements

• the Food and Beverage Manager will be a well-presented personable character with strong leadership qualities and very good communication skills
• the right person will be exceptionally good at nurturing, developing and motivating staff at all levels
• the candidate will be able to interact with guests at the highest level and have a strong Front of House presence
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• you will be responsible for an F&B Team of up to 50 staff members
• food and Beverage: 10 years
• they will ideally have had strong background in multiple levels of catering from fine dining to brasserie outlets and a strong overall knowledge and experience in events and banqueting
• the Food and Beverage Manager will be able to progress the department at all levels and instill the quality and consistency in service to achieve standards required to enhance the reputation of the Kings Head House Hotel and our consistently exceed guests’ expectations
• the Food and Beverage Manager will be directly “hands on” responsible for two restaurants, three bars, weddings and events operations and two retail outlets, all of which generate considerable combined annual food and beverage sales