£29,000 - £33,000 per annum.
Additional share of the service charge and tips paid every month (approx. 2-3K per year).
Full time permanent position 40 hours per week, mainly evening shifts and weekend availability required.
Support the Food and Beverage Operations Manager in the running of the department (breakfast, afternoon tea, dinner and functions up to 80 people).
Take accountability for all F&B operations in the absence of the F&B Operations Manager.
Service experience at 2/3 rosette level.
Make sure the operation procedures are in place and maintained, monitored and actioned to Relais and Chateaux / Rosette standard.
Answer all queries about the menu, including the drinks menu, and make suggestions.
Take ownership of guests’ requirements and food allergies.
Handle guest queries and complaints in a professional, calm and positive manner.
Follow Health and Safety and Food Safety procedures and make sure they are in place in the department.
Assist the F&B Operations Manager with rotas, recruitment and staff management within the department.
Supervise work in the department at all levels.
Develop and train new and existing staff on hotel standards and procedures.
Make sure the financial and HR procedures are in place and maintained in the department.

F&B Assistant Manager