Warren House - Job Specification
Job Title: Senior F and B Assistant
Reports To: Food and Beverage Manager, Assistant Food and Beverage Manager, Food and Beverage Team Leader
Purpose:
• To ensure the day to day running of the Food and Beverage service at Warren House is completed to the highest of standards.
• To oversee and supervise the F and B Assistants and casual members of staff whilst on duty.
• To liaise with the wider F and B Team Leaders in order to drive the efficiency of the F and B Operations at all times.
• To advise the Senior F and B Team Leaders of any deficiencies in equipment in order to achieve their jobs.
• To ensure you have a full understanding of the days business and are able to deliver excellence through service of this business.
• To react promptly and professionally to any last minute changes that occur throughout the day.
• To ensure everything is set up for each day.
• To make sure guest expectations are exceeded.
• To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.
• To assist the F and B Team Leaders are ensuring the overall policies and controls established by the company and General Manager/Operations Manager, ensuring that Warren House values and standards are delivered and budgeted profitability achieved.
• To ensure at all times a high standard of cleanliness and practices are maintained, thereby ensuring all statutory legislation is met.
• To stimulate F and B sales throughout Warren House.
• To promote the Company Mission Statement through continual demonstration of the Warren House culture.
Principal Accountabilities:
1) Organisation of the Restaurant, Bar, Meeting and Banqueting areas.
2) Communication is key and it is expected that a clear communication is kept with other departments and their leaders.
3) Maintaining standards and ensuring guests expectations are exceeded in both Food and Beverage service of the F and B Department.
4) Ensuring delivery is on time and in a controlled manner.
5) To ensure the consistent delivery of superior customer service.
6) To ensure that the department creates a professional impression to customers and team members.
7) To positively approach sales opportunities in order to maximize sales revenue and assist in exceeding budgeted sales targets for the department.
8) To ensure the department operates effectively on a day to day basis, ensuring company standards are met and delivered consistently.
9) Ensuring shift controls and procedures are adhered to.
10) To comply with statutory and company requirements for Health and Safety, Risk Assessment, Disability and all employment legislation and ensure team members are trained accordingly.
11) To attend training when required.
12) To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.
13) To be fully aware of and comply with Warren House and company rules and regulations as identified in the team member handbook.
14) To act as a Warren House Guest Relations as required, ensuring a professional and friendly service throughout the venue.
15) To keep yourself informed of the venue’s goals and objectives and those of other departments, maximising the role you play in delivering the hotel budgeted targets.
Candidate Qualities:
1) Motivated nature not only towards the F and B team members but also with other team members from other departments
2) Good discipline to maintain the standards set and budget objectives set.
3) Calm under pressure and able to show a professional image at all times.
4) Skills needed for the flexible and efficient inclusion in the F and B Department
Additional Information:
1) Contracted 45 hours a week, additional hours as needed to cover business demands
2) Additional hours needed for the flexible, safe and efficient running of the F and B operations are part of this role
3) Lieu days are paid after working a 6th or 7th day
4) Any hours worked above and beyond contracted hours will be paid for at an hourly rate.
5) Varied shift patterns over a 5 day out of 7 weekly rotas covering breakfast lunch, dinner and banquets according to the customer’s needs.
6) Bank holidays and other festive days are key in the running of the F and B Operations and you are required to be available for these key days
7) Receive 6 monthly a pro-rata share of the Gratuities Balance and 3 monthly a pro-rata share of the F and B Service Charge Balance. This is taxed at source and according to your own tax code.