Job Description

Job Title

/

Hospitality Assistant

Reports to

/ Hospitality Services Manager

Key Objectives and Responsibilities

Objective of the Role:
·  To work with the Hospitality team to deliver a professional, flexible and responsive service of food and beverages across the site that consistently meets and exceeds our guests’ expectations.
Key Responsibilities:
·  To provide a warm welcome to clients at all times.
·  To deliver and anticipate guests’ needs, adopting a ‘can do’ attitude.
·  To have an understanding of the business in general with particular knowledge of the products and services the Hospitality department can provide.
·  To present a professional image at all times through personal appearance, presentation and interaction.
·  To help promote the Hospitality team by adopting a flexible attitude and showing a willingness to assist as necessary to deliver the best for our customers.

Key Tasks

Team:·  To communicate regularly and clearly with your immediate colleagues and team to help provide the best service possible, making suggestions and providing feedback to help improve the standards and services offered.
·  To use your time effectively and work well as a flexible team offering assistance in other areas of catering, e.g. basic food preparation.
Operations:
·  To work to the operating standards set out by the Hospitality Manager, paying particular attention to detail and ensuring quality standards are met.
·  To make the necessary preparations for the area you are allocated to, including:
­  Set up of training rooms and food/beverage service areas.
­  Tea and coffee service from different points around the building, including delivery to training rooms or offices as necessary.
­  Breakfast service in the Sieff Restaurant and Orangery.
­  Lunch service for delegates and colleagues in the Sieff Restaurant and Orangery.
­  Dinner service in the Sieff Restaurant and Orangery.
These preparations will typically include setting out and polishing crockery, cutlery, glasses and displaying food.
·  Clear down and re-laying of training rooms and food/beverage service areas.
·  To demonstrate a good product knowledge of all menu items and drinks on offer.
·  To discreetly promote the sale of wine and drinks to guests through interaction, anticipation and good personalised service.
·  Use of small dish/glass washer for crockery and glasses.
·  Clearing and wiping of tables, and tidying papers and displays.
·  Completing routine cleaning tasks in and around the bar, restaurant and serveries to include vacuuming, dusting, wiping-down and polishing to maintain a high level of cleanliness and tidiness.
Finance:·  To follow operating standards to ensure the security of cash, stock and equipment within the areas you work.
·  To make accurate use of the Epos system in the bar and restaurant to ensure all costs are allocated to guest rooms and any sundry accounts.
Health Safety:·  To comply with and demonstrate good health and safety practices, following company and legislative procedures.
·  To attend H&S and hygiene training events provided by the organisation from time to time.
·  To be familiar with emergency and evacuation procedures and take part in fire drills and training.
Other:·  To work within the licensing law and company procedures.
·  It is crucial to the success of the Institute that staff approach their roles in a flexible and resourceful way. The post-holder may, therefore, be asked from time to time to undertake other appropriate duties not listed above, but within overall scope of the role and in the best interests of Roffey Park.
Person Specification
Attributes, experience, qualifications, skills
Essential:
·  Use of a range of typical restaurant/bar service equipment
·  Food service skills
·  Strong customer service skills
·  Table/plated service experience
·  Customer orientated with ability to anticipate needs
·  Team player
·  Welcoming disposition with good interpersonal skills
·  Flexible with a ‘can do’ attitude
·  Good eye for detail
·  Well presented
Desirable:
·  Basic Food Hygiene
·  Basic H&S qualification
·  Use of Epos systems
·  Hotel experience
·  Silver Service
·  Working to a good standard in quality restaurants/retail outlets
·  Wine service
·  Good sense of humour
·  Willingness to learn new skills
·  Organised with ability to prioritise
Approved by Job Holder
Name:
Signature: / Date:
Approved by Line Manager/Head of Department
Name: / Position:
Signature: / Date: