To ensure the smooth running and profitability of the Member’s Dining and within set budgets. To set and maintain a consistently high standard of service through the Departments and to provide personal contact with Members and guests.
HOURS OF DUTY
This is a full-time position of 40 hours per week which will be mostly Monday to Friday although weekend shifts may be required as business dictates.
Food and Beverage operations within the Member’s Dining Room.
Personal appearance is always to a high standard and all Dining Room staff must adhere to the same high standards.
Expected at all times to observe The Club’s standard with regard to conduct towards Members and other staff.
To be aware of and adhere to the Club Rules and Bye Laws at all times during the operation of the department, and to be responsible for the security of Club contents and other assets relating to the Dining Room.
Be aware of and implement Health & Safety Rules and Policies in respect of Members, guests and staff, and of Fire Policy and evacuation procedures.
Ensure that the standard set up of service in the Dining Room is continually monitored and brought back into line when required as well documenting the standards required by the Club.
|To work closely with the Operations Manager to ensure the profitability of the Dining Room with particular emphasis on staffing levels and costs. Develop the offering to the membership in both the Dining Room taking into account the needs of the different member usage of the Club. Have an empathy with both Member and Commercial activities when business levels cause activities to cross. To feedback all guest comments to the Head Chef and Operations Manager.|
|Ensure that all areas of the Dining Room are of a consistently high standard of presentation prior, during and after service and regular deep cleaning takes place.|
|Produce departmental sales and revenue reports as required by the Club Secretary or Operations Manager. Ensure all food and beverage Gross Profit for the Dining Room are maintained and reviewed so that they remain at the budgeted levels and where discrepancies occur these are investigated and brought back into line. Ensure all beverage stock requirements and the movement of stock is accounted for correctly, are at the correct levels and costs monitored and action taken where required in conjunction with the Operations Manager/ Stock controller. Monitor the Club wine and whisky list in conjunction with the Operations Manager, taking into account Member requests and industry trends. Ensure the Club Electronic Point Of Sales and stock systems are maintained and updated as required.|
|Set Management Trainees projects and targets during their time in the Dining Room which will be reviewed on an ongoing basis.|
|Arrange where required training courses for staff within the Dining Room to ensure this training links in with the needs of the staff member and Club objectives.|
|Be involved in the financial and budget planning process with regards to the Food and Beverage department in conjunction with the Operations Manager.|
|Ensure all Food Safety and Health and Safety regulations are followed in regard to the Dining Room and Bar in conjunction with the Head Chef. Work closely with the Head Chef on menu development ideas.|
|In conjunction with the Operations Manager recruit and train new members of staff where necessary.|
|In conjunction with the HR Manager and Operations Manager record and implement all disciplinary procedures relating to employees in the Food and Beverage departments.|
|To be familiar with all aspects of the utility services and the procedures for both the fire alarm and burglar alarm.|
|To assist and carry out specific tasks as requested by the Operations Manager.|
Applications should go to John Herity [email protected]