Recruitment

Support Head Chef managing the kitchen.

Manage kitchen staff, including rota, disciplinary & HR issues in the absence of Head Chef.

Lead chefs in cooking & preparing meals, including checking food quality & overseeing cooking techniques.

Prepare & cook food (hands on role).

Take responsibility for more technical elements of cuisine.

Train junior chefs.

Induct new employees.

Design / help Head Chef create menus.

Work within specified budgets.

Ensure kitchen meets high quality standards.

Complete food hygiene documents to comply with the law & write environmental health reports when necessary.

Establish strong relationships with staff in other areas of the business, including managers and front of house teams.

Deputise for Head Chef in his absence.

Order supplies & negotiate with suppliers.

Manage inventory & keeping control of stock.

Organise produce & ensure strict adherence to food hygiene regulations.

Supervise food preparation.

• Excellent customer care with a knowledge of food hygiene and health & Safety in the workplace.
• Provide excellent food and beverage service by preparing the work area for service and clear down afterwards.
• Serve food & drinks by providing table, room & buffet/carvery styles of service.
• Handle guest bills & payment.

Customer care skills.

Reception duties.

Provide facial treatments.

Provide eyelash & eyebrow treatments.

Hair removal using waxing techniques.

Provide manicure & pedicure treatments.

Provide make-up treatment, plan & promote make-up activities.

Attend & pass training with Elemis to the required standard to be able to administer treatments as described & promote sales of Elemis products.

Build a regular client base with non-members & non-residents.

Promote additional products & services.

Develop & maintain effectiveness at work.

Control receipt, storage & issues of stock.

Maintain health & safety & cleanliness of work place, equipment/ materials.

• To report to Head Chef, Senior Sous Chef & Hotel Management.
• To maintain standards for the appearance and behaviours of the kitchen team.
• To assist develop the skills and knowledge of the Commis Chefs.
• To be a key team player.
• To maintain a clean and tidy work place and participate in the necessary tasks required to keep work areas safe and to retain our Scores on the Doors 5 star rating.

Customer care. Checking in and checking out guests. Guest enquiries and problems. Guest accounts and payments. Administration. Other duties within the capabilities of the applicant the scope of the role.

Ensure guests are greeted, checked in and allocated rooms promptly and courteously

Be readily available to deal with problems or complaints

Ensure maximum room occupancy within agreed overbooking policy

Ensure reservations are taken correctly and courteously with up-selling opportunities being exploited appropriately

Understand the implementation of the rate strategy to increase yield and regularly monitor.

Ensure effective liaison between reservations, front desk staff and all other departments

Ensure accounts are balanced daily

Ensure enquiries, messages for guests are dealt with courteously and efficiently

Ensure incoming & outgoing telephone calls are handled promptly and courteously

Ensure accurate and timeous submission of all reports and administrative work.

Oversee special events and Christmas bookings.

Prepare and submit, in the required format, annual budgetary information and updates as required.

Monitor trends within the industry and make suggestions on how to implement them.

Attend managerial meetings and ensure assistant managers & heads of department co-ordinate their staff to ensure the delivery of exceptional service to guests.

Circulate regularly throughout all hotel public areas maintaining a high profile with guests and staff.

Ensure front of house staff are correctly and smartly dressed at all times.

Ensure all front of house areas are clean, tidy, well maintained, refurbished at all times, including cloakrooms, toilets, luggage store and faults actioned without delay

Any other duties within your capability and determined by the General Manager in keeping with the role of a Front Office Manager.

Liaising with potential clients wishing to book a wedding or an event and answering any queries and providing information about Killyhevlin event packages.

Working with couples to create, coordinate and deliver magical weddings from beginning to end.

Being present on the day of an event, to ensure the day runs smoothly.

Manage and support the setting up, preparation, coordination, and availability of event in conjunction with the Food & Beverage Operations Manager/ Duty Manager and Head Chef.

Planning and tailoring commercial events for clients and delivering events which meet customer expectations and fall within their budget.

Completing relevant essential administration work, keeping accurate and organised records of vendor contracts, budgets, and client details.

Delivering fantastic customer service, making clients feel comfortable and confident throughout the event planning process and keeping in contact with organisers of booked events, to ensure all details are covered.

Actively upsell food & beverages and demonstrate attention to detail and initiative.

Handle bookings, payments, and invoicing, in collaboration with Managers, Events Co-ordinator and Accounts Manager.

Collaborate closely with the Kitchen, Food & Beverage, Front Office and Accommodation departments to align events with overall organisational goals.

Ensure flawless execution of events through on-site management and problem-solving skills.

Communicate and negotiate with various suppliers to facilitate the sales process and manage and oversee activity providers and contractors as/ if necessary.

Collaborate with Marketing to create new events and products for direct sales and identify and manipulate opportunities and platforms to market, promote and increase the visibility and appeal of events to potential customers.

Develop operational and service standards, creating a comprehensive SOP manual and manage equipment inventory and place orders for replacements/additions as needed.

Ensure compliance with Health & Safety and Food Safety standards, as well as Licensing Laws.

Work effectively with the hotel management team to handle any emergency situations or incidents and monitor departmental service and teamwork, making improvement recommendations to maximize employee productivity and satisfaction through effective communication and motivation.

 Any other duties within your capability and determined by the General Manager in keeping with the role of an Events and Wedding Co-ordinator.