Hospitality Manager London" addthis:title="" style="width: 200px; padding-left: 50px;">var addthis_config = {"data_track_clickback":true};CH and Co and its brand divisions are one of the most respected and vibrant, cutting edge companies within the food service sector today. We have a reputation for good food, unrivalled service and a passion for making each and every eating experience a memorable one.An exciting opportunity has arisen to work for Lusso, our specialist division providing the very finest food and service standards to exciting clients in the city of London and beyond. Services include fine dining, hospitality and bespoke staff catering. Salary: £25,000 per annum Working Pattern: Monday-Friday/ 40 hours per hour Contract Type: Permanent Contact Name: Rebecca CupittWe are looking for a stand out hospitality professional, looking for their next step in their career.Our team is fast passed, vibrant and perfectly positioned for growth. The ideal candidate will be commercially minded and quality driven, and be positioned to guide their team in delivering Lusso standard hospitality.You will have the opportunity to make this department your own, and be rewarded for growth in the service and sales.If you think you have what it takes to make the next step in your career, please get in touch!Job specification: To provide, plan, organise, direct and co-ordinate the staff and resources for efficient, well-prepared, presented and profitable service of food and beverages as well as hospitality services. Quality Standards Works with chefs and other personnel to plan menus that are flavourful and popular with corporate clientele. Maintains a close/professional relationship with the client to ensure her hospitality requirements / standards are being met.Is responsible for all payroll within the department and the invoicing of the catering requirements provided to clients. Overseas operations of bar to maximize profitability, minimise legal liability, and conforms to any regulations.Is responsible for locating and purchasing suitable equipment to enhance the standards of presentation and service within the department. Attends weekly meetings with the Conference Manager to discuss bookings for the following week's functions. Investigates and resolves complaints concerning food quality and service. Enforces sanitary practices for food handling, general cleanliness, and maintenance of hospitality areas. Complies with all health and safety regulations. Maintains cleaning and temperature control records. People ManagementIs responsible for the continual training of employees and upholding excellent standards of service and presentation. Works with other management personnel to plan marketing, advertising, and any special hospitality functions. Directs hiring, training and scheduling of food service personnel. Financial Contribution Reviews and monitors, expenditures to ensure that they conform to budget limitations. Works to improve performance.[original ref:3141278]