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Front Of House/ Housekeeper
What you'll do:
- To meet and greet guests, take them to their tables
- To assist in the set up and maintenance of all restaurant and bar service areas.
- To be able to take food and drinks orders and answer any questions guests might have regarding their order. To be able to prepare alcoholic or non-alcoholic beverages, speciality coffees/ teas; serve wines at guests tables
- To notify the Manager where stocks/supplies are low.
- To ensure that all duties are carried out in accordance with statutory and/or Group Health and Safety requirements, including food hygiene regulations.
- To adhere to all Hotel standards in every interaction with members and guests, colleagues, other members of the The Bell`s team and external suppliers and contacts.
- To manage all payment transactions in accordance with the Hotel financial policies and procedures and to handle all transactions with diligence, honesty and integrity.
- To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
- To participate, constructively, in performance reviews with the Manager and to work towards objectives/goals set by the Manager, and to improve any areas of performance felt necessary by the Manager, in order to maintain an excellent level of service to customers.
- To ensure that all complaints, suggestions or enquiries by guests are dealt with in accordance with the Manager/Director.
- To be able to take telephone bookings and work with the hotel`s reservation system.
- To ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act. Report any disciplinary matters to Manager/Director. To foster a good team spirit and maintain staff morale at all times.
- To undertake all other duties (stocktake, cellar management, price watch etc) commensurate with the post as and when directed by the Manager/ Director to maintain the efficient running of the Bar/ Restaurant fulfilling any roles and duties deemed necessary by the Manager/Director.
- To assist in the receipt of deliveries and maintaining the cleanliness of the cellar.
WORKING PATTERN: The days and times of work will be on a rota basis over 7 days.
Requirement to work and outside of these hours is a regular feature, especially during peak season, Bank Holidays, functions.Â
