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Fb manager

Job Purpose
To ensure service delivery at every point of sale in the Food and Beverage Department. He or she
therefore supervises and co-ordinates the Food and Beverage Department.
Key Responsibilities
To ensure that the customer promise is delivered and that customers are satisfied within the framework of
financial targets set.
To ensure that guests receive high quality service
To ensure that the applicable regulations are complied with
To be responsible for his or her own results
To optimise the supply chain and the use made of raw materials
Entry Requirements
Skills
Team management, leadership & team player
A liking for organisational work
Effective management: delivering profit centre profitability
Sales ability
Adaptability: coping with the diversity of customers and their needs
Thoroughness
Sensitivity to customers: good relationship skills
Spirit of initiative
Financial awareness
Qualifications
A-levels (professional) in service-related subjects
Significant food and beverage experience (5 years)
Experience of working in positions of high responsibility in the hotel or food and beverage sectors and
managing teams of at least 20 staff
super
Job Purpose
To be totally customer focused by consistently delivering excellent customer service with an informed,
friendly and effective approach. Supervisor
To assist with the responsibility for the day to day running of the event services department within the
overall policies and controls established by the Company and Hotel General Manager, ensuring that the
brand values and standards are delivered and profitability achieved.
To promote the Company Mission Statement through continual demonstration of the Personality.
Key Responsibilities
Customer Focus:
To implement the consistent delivery of superior customer service through the Customer Service
Programme.
To ensure that the department creates a professional impression to customers and team members.
To participate with action on Customer Service Reports relevant to your department to achieve positive and
consistent results.
To act on customer feedback relevant to your areas of responsibility. This to include customer complaints
and compliments.
Business Awareness:
To be aware of budgeted and actual departmental targets. This to include sales, covers, stocks levels and
departmental profits.
To assist with the control and monitor payroll costs by ensuring rotas are compiled in line with forecasted
and actual business levels, using company productivity ratios and payroll management.
To be aware of and assist with the control of departmental operating costs in line with forecasted business
levels.
To maximise opportunities for departmental sales and profit and other related targets
Specific Job Accountabilities
To ensure effective stock rotation and maintain stock levels in accordance with hotel business and
company policy. This to include storage and use of equipment.
To assist with stock-takes where required.
To follow procedures for food and beverage controls at all times.
To assist with maintaining and improving departmental operating standards.
To ensure charges are raised for services provided in event services department on your shift in
accordance with hotel and company procedures.
Growing The Business:
To positively approach sales opportunities in order to maximise sales revenue and exceed budgeted sales
targets for the department.
To assist with and suggest new promotional opportunities to enable departmental sales to meet and
exceed budget. This to include the planning, implementation and review of promotions.
To keep all department team members sales focused.
People Management:
To assist with leading and motivating the departmental team to promote good employee morale and ensure
a high level of commitment and pride in the Hotel.
To carry out planned training and development in a systematic and professional way in order to meet the
needs of the business and assist in individual team members personal development.
To continuously coach and counsel colleagues.
To measure the success of food and beverage services training in meeting departmental objectives.
Controlling The Environment:
To supervise the department to ensure effective operation on a day to day basis, whilst maintaining
company brand standards consistently with attention to detail. This to include ensuring shift controls and
procedures are adhered to.
To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment,
Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.
To comply with your responsibilities under the Regulatory Reform (Fire Safety) Order 2005 as detailed in
the QMH Fire Safety Management System, a copy of which can be found in the hotel or accessed on the
intranet.
To implement action on Hygiene Audits in order to enhance the environment and achieve positive
consistent results.
Other:
To act as the Hotel Guest Relations Manager as required, ensuring a professional and friendly service
throughout the hotel where this forms part of your responsibility.
To keep yourself informed of the Hotel goals and objectives, and those of other departments, maximising
the role you play in delivering the hotel budgeted targets.
To operate IT systems in line with company standards where required.
To attend training when required.
To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.
To strictly adhere to all security procedures laid down.
To be fully aware of and comply with hotel and company rules and regulations as identified in the team
member handbook.
Re man
Job Purpose
To be responsible for the image of the restaurant and increasing its sales (from preparation through to
service).
Key Responsibilities
Be the host and communicate with guests
Organise the restaurant team: their tasks, schedules and information meetings
Staff management: recruitment, training, evaluation and promotion
Monitoring customer service levels
Ensure the quality of service and service provision
Maximise restaurant occupancy
Ensure on-going profitability and have knowledge of financial matters
Increase restaurant sales
Entry Requirements
Skills
Management: managing priorities, the ability to listen, stress management, team motivation
Recruitment
Sales ability
Ability with figures and the ability to manage a profit centre
Multi-skilled
Sensitivity to customers
Able to deliver training at all levels
Have understanding of IT issues in relation with the post
Thoroughness
Dynamism/good relationship skills: maintaining the image of the restaurant
Qualifications
2 years further education in hotel/food and beverage studies to BTS/HND standard or similar
Significant experience of restaurant management

Arm
Job Purpose
To assist the Restaurant Manager in maintaining the image of the restaurant and increasing its sales (from
preparation through to service).
Key Responsibilities
Be a host and communicate with guests
Organise the restaurant team: their tasks, schedules and information meetings
Assist the Restaurant Manager in staff management: recruitment, training, evaluation and promotion
Monitor customer service levels
Ensure the quality of service and service provision
Take full responsibility for the Restaurant during allocated shifts
Maximise restaurant occupancy
Organise of the restaurant team
Increase restaurant sales
Entry Requirements
Skills
Management: managing priorities, the ability to listen, team motivation
Recruitment
Sales ability
Ability with figures
Sensitivity to customers
Able to deliver training at all levels
Have understanding of IT issues in relation with the post
Thoroughness: a good supervisor
Dynamism/good relationship skills: maintaining the image of the restaurant
Qualifications
2 years further education in hotel/food and beverage studies to BTS/HND standard or similar
Significant experience of restaurant supervision

Team leader
Job Purpose
To organise and co-ordinate the following tasks together with his or her team:
Arranging the tables
Welcoming and serving the guests
Clears the tables
Key Responsibilities
To supervise the quality of the services offered to customers
To train and motivate the dining room assistants and apprentices for which he or she is responsible
To look after customer billing and tills
Entry Requirements
Skills
The ability to ensure efficient, high quality service with apparent ease and assurance
Attention to detail
Team working
Sales ability
Excellent communicator
IT knowledge i.e. Point of Sale
Good relationship skills
Discretion
Team leadership
Physical and mental resilience
Qualifications
From City & Guilds to NVQ3 (Vocational Training Certificate) in Hotel and Food and Beverage studies
Experience of working the dining room(415*)
Some knowledge of French preferred

Head waiter
Job Purpose
To organise the services offered to diners and ensure the quality of those services.
Key Responsibilities
To welcome and seat diners, advising each on their choice of food and wine and taking their order
To organise and manage their team: organising their work and training new staff members recruited
To organise the layout of the dining room to create a warm and welcoming atmosphere
To co-ordinate with the kitchen
To ensure that his or her team offers the highest level of service in the welcome it extends to its customers
and the way its serves their meals
To ensure that customers are satisfied with the service they receive
To promote customer loyalty through the quality of service provided
To ensure health and safety rules are complied with
To manage stocks
To ensure the continuity of the equipment supplied for his or her use
Entry Requirements
Skills
Sales ability
The ability to listen: detecting and anticipating needs
Hospitality
Attention to detail
In depth knowledge of wine
Teaching skills: staff training
Thoroughness: multi-skilled
Team Leadership
Organisation
Good relationship skills: being responsible for welcoming diners
Good physical and mental resilience
Availability
Qualifications
City & Guilds to 2 years further education to HND level or similar standard in hotel/food and beverage
studies
Significant experience in the food and beverage industry, especially in dining room service (415*)
Excellent knowledge of food and wine
Must be fluent in the English and ideally have a good working knowledge of French
Good general level of education

Waiter and waitress
Job Purpose
To undertake the following tasks:
Arranging the dining room
Welcoming and serving Restaurant guest
Tidying the dining room after meal service
The Waiter forms the continuous link between the kitchen and the dining room
Key Responsibilities
To ensure the guests receive high quality services and service provision
To ensure that health and safety and procedures are respected (especially HACCP)
Entry Requirements
Skills
Understanding basic rules as they apply to:
Hygiene
Storage
Politeness
Team working
Sales ability
The ability to listen: understanding how to detect customer needs
Attention to detail
Sensitivity to customers: good relationship skills
Physical and mental resilience
Thoroughness
Organisation: multi-skilled
Adaptability/reactivity
Good time-keeping
Qualifications
City & Guilds in restaurant caf/brasserie studies
NVQ in Hotel/Food and Beverage studies with restaurant or dining room option
Good personal presentation
Good French would be an advantage

B w w
Job Purpose
To undertake the following tasks:
Arranging the Bar/lounge area
Welcoming and serving Bar/lounge guest with drinks and afternoon tea etc
Tidying the Bar area after bar service/afternoon tea
The Bar Waiter/Waitress forms the continuous link between the bar and the bar lounge.
Key Responsibilities
To welcome bar/lounge guests and take their orders
To ensure the guests receive high quality services and service provision
To ensure that health and safety and procedures are respected (especially HACCP)
To keep the bar/lounge area clean and tidy
Entry requirements
Skills
Understanding basic rules as they apply to:
Hygiene
Storage
Politeness
Team working
Sales ability
The ability to listen: understanding how to detect customer needs
Attention to detail
Sensitivity to customers: good relationship skills
Physical and mental resilience
Thoroughness
Organisation: multi-skilled
Adaptability/reactivity
Good time-keeping
Qualifications
City & Guilds in restaurant/bar studies
NVQ in Hotel/Food and Beverage studies with restaurant or dining room option
Knowledge of drinks and cocktails
Good personal presentation
Good French would be an advantage
Bartender
Job Purpose
The Bartender is tasked to:
Welcome and advise customers
Prepare and serve drinks and cocktails
Take responsibility for the organisation of the bar
Charge customers for their drinks, accept the corresponding payments and manage bar stocks and
supplies
Key Responsibilities
To ensure service and product quality
To ensure the continuity of the equipment supplied for his or her use
To look after customer billing and stock of cash
To ensure that the bar is clean properly equipped
To look after bar customers
Entry Requirements
Skills
Knowledge of alcoholic drinks and cocktail recipes
Complete knowledge of health and safety rules
Stock management abilities
Sales ability
Dexterity and speed
Good relationship skills
Listening skills
Physical and mental resilience
Teaching skills
Reactivity: handling every kind of situation
Thoroughness

Qualifications
City & Guilds, NVQ2 (Vocational Training Certificate) in restaurant, hotel or food and beverage studies
Significant experience will be require for the post of Head Barman
Good general level of education

Assistant Bartender
Job Purpose
To prepare simple drinks and cocktails.
He or she works as part of a team and takes an active role in organising and maintaining the bar in
accordance with hygiene standards.
Key Responsibilities
To provide assistance to the Bartender and deputise in the latters absence
Entry Requirements
Skills
Knowledge of alcoholic drinks and cocktail recipes
Hospitality
Sales ability
Team working
Good relationship skills
Physical and mental resilience
Dexterity and speed
Qualifications
From CAP (City & Guilds) to NVQ (Vocational Training Certificate) in Hotel and Food and Beverage studies
Additional Barman qualifications