THE MANOR HOTEL is looking for employees for positions:
sous chef
Working hours
full-time
Salary
salary
Responsibility
we host a number of bespoke weddings during the Summer Months, as well as corporate events
in return we offer an industry level salary, food whilst on duty, pension and other benefits
the Manor Hotel is a 4\* 2 AA Rosette restaurant hotel, set in 10 acres of beautiful countryside, just North of London. On a clear day you can see some of the iconic landmarks of London
the Hotel is under new exciting ownership and we're looking for a new sous chef to join our team to take the hotel forward on its new journey
our requirements are that you would be looking for your next step in the hospitality industry and looking for a challenge. As well as The Cavendish Restaurant, the hotel boasts a gymnasium and 49 hotel rooms
we are looking for an enthusiastic Sous Chef to work alongside our Head Chef and his team. We're looking to re-launch the hotels restaurant in the Autumn and also introduce a new Garden Marquee for dry hire events
pastry chef
Working hours
full-time
Salary
salary
reception manager
Working hours
full-time | Permanent
Salary
salary
Responsibility
reception Duties
helping our guests with any queries or information they may require
assisting with breakfast service
liaise with housekeeping & maintenance departments
to adhere to Food Safety, Health & Safety standards at all times
Requirements
reception Duty Manager: 1 year
duty manager
Working hours
full-time | Permanent
Salary
salary
Responsibility
reception Duties
helping our guests with any queries or information they may require
assisting with breakfast service
liaise with housekeeping & maintenance departments
to adhere to Food Safety, Health & Safety standards at all times
Requirements
reception Duty Manager: 1 year
night porter
Working hours
full-time
Salary
salary
Responsibility
your key responsibilities as a Night Porter are to welcome the guests; ensure their luggage is delivered correctly; answering general guest queries; assisting with any requests and preparation of food and drinks
head chef
Working hours
full-time | Permanent
Salary
salary
Responsibility
ensure cleaning schedules are used, effective, maintained, filed and recorded
brand Standards manual up to date and in place
to be responsible for the efficient running of all food outlets on a day to day basis, fully embracing the restaurant, responsible for the quality of food and profitability of production, including breakfast, Banqueting and Rosette Quality Restaurant
to be fully conversant with all Food Hygiene legislation to ensure compliance, carrying out spot checks on food items to ensure date labelling is in place and effective
encourage efficient and effective inter-departmental communication in order to promote a climate of teamwork and motivation
in conjunction with the General Manager /Food and Beverage Manager monitor and evaluate standards within the Kitchen, ensuring hotel standards are adhered to at all times
attend the weekly operations meeting, and any other meeting deemed necessary
ensure Kitchen / Kitchen Porters rota’s are in line with business requirements for the forthcoming 6 weeks
kitchen porter
Working hours
full-time | Permanent
full-time | Part-time
Salary
salary
Requirements
kitchen: 1 year
Responsibility
porters are responsible for collecting and cleaning pots, pans, plates, crockery and cutlery items
provide cover for staff when necessary
receive deliveries from suppliers with necessary monitoring of quality and food safety
A kitchen porter is expected to mop the floor, take out the garbage and fully disinfect food preparation surfaces at the end of his shift
to pass all information to following shift
to keep section clean and tidy and sanitary
assist the chef in basic food preparation of vegetables and salad items
receptionist
Working hours
full-time
Salary
salary
bartender
Working hours
full-time | Part-time | Temporary
Salary
salary
Requirements
hospitality: 1 year
customer Service: 1 year
bartending: 1 year
food and beverage manager
Working hours
full-time | Permanent
Salary
salary
Responsibility
to ensure all daily and weekly operational meetings within the hotel are happening
to ensure the Hotel, delivers the minimum group Brand Standards in Food and Beverage departments
ensure all standard checklists are used as prescribed
to empower team to be able to handle all guest feedback for positive and negative and record correctly
actively consider prevention, recovery and investigation of any complaints
undertaking the role as toastmaster as required
to anticipate guests’ needs wherever possible and promote to them within the hotel enhancing guest satisfaction
to carryout quality training and coaching in a systematic and professional manner using the Mission Possible customer Care Programme
Requirements
demonstrates a competence in training / presentation skills
flexible approach to work and location
attend BIIAB training
carrying out and deliver Duty Management
carry out Duty Management as and when required
recruitment of Staff on approval with General Manager and Cluster Human Resources Manager
complaints and Write off are to be in conjunction With General Manager and Financial Controller
to undertake any other projects as discussed and set by General Manager