Cellar management to include effective beer line cleaning
Food Service Management in line with Safer Food, Better Business Policies
Problem solver/attention to detail
Effective communicator
Promotion of a safe regulated working environment
Ensuring that hotel/kitchen equipment is cared for through established preventative maintenance procedures (ie. Annual service, and record maintenance as DEFINED by company policy. Dealing with emergencies and call outs.)
Adherence to government agency industry requirements and directives. Liaison with government departments relating to licencing, food safety and hotel inspection.
ADHERENCE to Mandatory Licensing conditions (Licensing Act 2003) which include the following:
- Ban on irresponsible promotions
- Provision of free drinking water
- Age policy verification
- Mandatory provision of smaller measures
- Protection of children from harm
- Responsible delivery of sales (due diligence)
Day to day responsibility for the smooth operation of the business.
Daily tasks involve the following:
Supplier liaison and cost control regarding food & drink. Able to advise on the same.
Understanding of social issues and potential problems associated with the sale of alcohol.
First point of call as a primary contact for local government and police officials, contactable always.
Completion of regulatory forms for example., Temporary Event Notices (TENS)
Daily Diary Completion to include Safer Food Better Business documentation
Fire Safety Documentation
Kitchen Management including observance of food preparation and service of food, active vigilance
Cellar Management including stock compliance and rotation
Human resource needs including hiring, training, mentoring, managing and paying employees
Provision and allocation of resources with a focus on customer service responsibilities,
Hostess responsibilities including check in/out of accommodation and various service amenities for example, Gym & Hot tub facilities. Provision of Camping facilities on a certified camping site. Implementation of the certified site rules. Ensuring guest behaviour is managed for the consideration of all other guests.
Focusing on good customer liaison, interaction and satisfaction
Event planning and COORDINATION – Meetings, weddings, group functions
Sales & marketing monitoring, occupancy incentives and promotions
Stock and CASH FLOW management
Product service and advise with emphasis on cost saving
EPOS – Daily management reading and card machine reconciliation -
(I use ‘Maitre D’ and World Pay service providers)
Hotel booking liaison and allocation with booking intermediary companies ie, Expedial Group, Booking.com, Laterooms, Eviivo and other recognised industry reservation platforms
