Philip Hardy Recruitment are searching for TWO experienced Hospitality professionals to join our client, a well renowned luxury four-star resort within the East Devon area.
This is a superb opportunity for people looking for a joint live-in position, as a 3-bed house on the resort is included in the package (negotiable with salary).
Ideally, we are looking for people who can fulfil the roles of Deputy Food & Beverage Manager, as well as Sous Chef/Chef de Partie, however there are several other opportunities within the resort and we are happy to discuss options with interested parties.
Benefits:
- Above market salary up to £35,000 for each role
- Three-bed family house on the resort
- Company Pension
- Free family & friends health club membership
- Golf course access
- Food and drink discounts
- Employee Assistance Programme
- Ongoing training and development
- Additional holiday days
Role One: Deputy Food & Beverage Manager
- Support the F&B Manager in managing multiple dining areas and functions at the Club – consulting with the Club General Manager, Head Chef, Events team and other departments with a view to ensuring the delivery of a high-quality service.
- Work with the F&B Manager on approving the organisational chart, staffing and scheduling plans in the department.
- Address member/guest complaints and advise the F&B Manager about appropriate corrective actions taken.
- Set up regular catch-up meetings with the food and beverage team and participate in senior management meetings.
- Carry out Duty Management responsibilities as and when required.
- Support the F&B Manager in the delivery of the financial targets and driving the business financial performance.
- Assure that all standard operating procedures for revenue and cost control are in place and consistently followed in the food and beverage department.
- Monitor and manage physical inventory and carries out stock takes as necessary.
- Responsible for closing of rotas within deadlines to ensure correct payroll is submitted and operated within the budgetary requirements, ensuring all staff weekly contracted hours obligations are met.
- Consistent delivery of individual inductions to new starters through the club HODs.
Role Two: Sous Chef
- Assist the Head Chef in supervising food production in restaurants, banquet functions and events at the Club.
- Supervise the food production team, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.
- Prepare and directly supervise kitchen team responsible for the daily preparation, cooking, garnishing and portion-sizing of menu items are as prescribed by Club’s standard recipe cards.
- Assume complete charge of the kitchen in the absence of the Head Chef.
- Supervision and training of the team in regard to cleanliness and safety, menu planning and related production activities.
- Prepare reports, arrange employee schedules and perform other administrative duties as assigned by the Head Chef.
- Assist in food procurement, delivery, storage and issuing of food items in line with standard operating procedures.
- Report customer complaints to the Head Chef and assists in their resolution.
- Coordinate buffet presentations.
- Understand and consistently follow proper safety and hygiene practices.
- Maintain full knowledge of food safety policies and adhere to them at all times to ensure a safe and hygienic working environment.
- Consistent delivery of individual inductions to new starters through the club HODs.
Pay: £64,000.00-£70,000.00 per year
Benefits:
- Additional leave
- Company events
- Company pension
- Cycle to work scheme
- Discounted or free food
- Employee discount
- Employee mentoring programme
- Free fitness classes
- Free parking
- Gym membership
- Health & wellbeing programme
- Housing allowance
- On-site gym
- On-site parking
- Paid volunteer time
- Store discount
Application question(s):
- Are there two people moving together for these jobs?
Work Location: In person
