Hotel, Golf and Country Club

VACANCIES


Hotel Operations Manager

We are looking for an enthusiastic, genuine and friendly person who wants to provide exceptionally high service standards and hospitality to our guests. Your role will be to ensure that the highest standards of hospitality are demonstrated at all times. You will be responsible for ensuring that your team are fully conversant with the facilities, services and special promotions offered by the hotel and to pass this information onto the guest whenever the possibility arises in order to maximise hotel sales.

To be successful in this role, you must be able to multitask effectively whilst leading a team to deliver excellent customer service. You will have previous experience of supervising others within a front office capacity and will ideally have knowledge of a hotel front office system. Duty Management shift is an integral part of this role.

REQUIREMENTS:

  • Excellent communication skills both written and verbal
  • Experienced in a similar role, preferably within the hotel/hospitality industry
  • Highly organised with attention to detail
  • Able to work on your own initiative
  • Accurate with good attention to detail
  • Comfortable in a front line role facing the public
  • A strong work ethic
  • Familiarity with budgeting
  • Proven experience in motivating, training and managing a team
  • Great event execution and hospitality skills as well as attention to detail
  • Positive outlook and outgoing personality
  • A strong knowledge of lifestyle and luxury hotel standards with evidence of successful implementation of high level service and product standards
  • Sustained and proven experience in a similar quality, high volume environment
  • Demonstrable skills in a front office role and in hospitality
  • Ability to utilise interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity and can lead by example

RESPONSIBILITIES:

  • Manage the day to day front Office operation, ensuring the delivery of exceptional guest service
  • Manage and resolve operational issues
  • Work with Departmental Heads to provide excellent customer service
  • Perform general office administrative and clerical duties
  • Manage all office orders on a regular basis
  • Review customer feedback in your department to produce targeted action plans
  • Effectively and efficiently supervise the operation of the guest service team
  • Carry out on the job training with reception and housekeeping team
  • Set and review departmental objectives for the team and provide continuous employee feedback through appraisals and one-to-one coaching
  • Ensure that the handover procedures are followed with regards to the transfer of all the relevant information on a daily basis
  • Ensure all customer enquiries and requests for bookings are dealt with promptly, courteously and efficiently
  • Ensure prompt resolution of customer complaints.
  • Identify, communicate and action all sales leads.
  • Maximise sales through up-selling, using incentives and promotions.
  • Ensure awareness and compliance with all Health & Safety work practices.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Understands the impact of Front Office operations on the Rooms area and overall property financial goals.
  • Manages department controllable expenses to achieve or exceed budgeted goals.
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritise, organise, and accomplish your work.
  • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard Operating Procedures
  • Carries responsibility for ensuring that all cash and key security procedures are adhered to at all times as per the hotel policy.
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
  • Ensures that all Front Office areas have an atmosphere that is conducive to the overall guest experience.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Establishes challenging, realistic and attainable goals to guide operation and performance.
  • Manages employee progressive discipline procedures for Front Office Staff.
  • Administers the performance appraisal process for direct report managers.
  • Identifies and analyses Front Office operational challenges and facilitates the development of solutions to prevent reoccurrence
  • Resolution of guest complaints and service recovery process
  • Ensure full compliance to Hotel operating controls, SOP’’s and service standards
  • Builds strong working relationships and communications with hotel staff and other departments to ensure maximum operating effectiveness and fulfilment of special event needs
  • Audits on par stock on all areas to make sure that all required hotel, food and beverage supplies are ordered and stocked in advance of need.
  • Performs autism on rooms and other operating areas.

Additional responsibilities include rota management, banking and Health & Safety.

We are an inclusive employer, strongly believing that everyone is unique and there should be no limits to ambition. We welcome your application whatever your background or situation. We are open to flexible working and, where possible, will try to support this.

If you are ready for that next step in your career and would like to become part of the new Kingfisher team please email your CV and covering letter to paul.thomson@kingfishercountryclub.com

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F & B Manager

We are looking for an experienced, self motivated, sales driven F & B Manager for our Clubhouse bar and restaurant with a passion for customer experience. You will need to bring enthusiasm and positivity to the team as well as industry knowledge and experience in a similar role.

Under your leadership, the team will deliver excellent service standards and an efficient service at all times. This exciting role will see you working ‘on the floor’ with your team to ensure the smooth running Clubhouse Bar, Restaurant and Function rooms. Duty Management shifts are an integral part of this role.

REQUIREMENTS:

  • Strong leadership skills with experience of developing, training and motivating a team
  • Proven experience in a similar role
  • Extensive F & B knowledge
  • Results driven with an ability to maximise sales opportunities through up-selling
  • Some experience with conference and banqueting is desirable
  • Excellent interpersonal and customer relation skills
  • Confidence in handling customer complaints
  • Flexible and adaptable, with the ability to stay calm under pressure
  • High attention to detail and accuracy
  • Be empathetic and have a professional approach
  • Possess excellent time management skills
  • You will need to have operated a busy restaurant with an Electronic Point of Sale system.

RESPONSIBILITIES:

  • You will manage the day-to-day operation of the Food & Beverage department
  • Develop and train a highly motivated and professional team committed to delivering exceptional standards of customer service
  • Coordinate daily front of house and back of house restaurant and bar operations
  • Proactively plan to ensure that the department is prepared for service
  • Produce an effective departmental rota each month
  • Ensure that compliance with all Health & Safety and Food Hygiene work practices are met
  • Work within budgeted guidelines in relation to Food, Liquor costs and payroll
  • To ensure that the company’s stock is well managed and achieving an acceptable level of gross profit as set out in the annual budget
  • Carry out and manage weekly stock takes of the food and beverage stock, recording the results on the company stock spreadsheets.
  • To understand club financial budgets and targets and support the Sales & Operations Director in their achievement.
  • Oversee the ordering, delivery and storage of all F & B
  • Implement strategic methods to control and review all procedures relating to stock control, cash handling, purchasing, waste disposal and shrinkage
  • Maintain an effective quality and stock control system
  • To investigate and report any discrepancies in the stock held on site
  • Resolve any challenges that may arise and track down and review feedback
  • Regularly review product quality and research new vendors
  • Implement innovative strategies to improve productivity and sales
  • Build customer relationships, exceeding expectations and retaining guests
  • Develop a positive, direct and transparent working relationship with colleagues, department heads and senior management
  • Take ownership of the floor operations
  • To ensure that all team members adhere to the companies Standard Operating Procedures
  • To communicate with all departmental staff on a weekly basis. Topics to include offers, promotions, new products and any relevant changes.
  • To recruit, train and induct new departmental team members and continually review their performance
  • To ensure that all reasonable steps are taken to minimise or prevent loss or damage to Company assets.
  • To ensure stock rotation occurs with every delivery to maximise shelf life and minimise the potential for wastage
  • To assist in the recruitment of departmental staff, train and induct new team members.
  • To ensure that team member presentation is of a high standard and that uniform is worn in the correct way
  • To carry out monthly Team Member evaluations and feedback
  • To promote the company mission, vision, actions and values at all times.
  • To act as Duty Manager as and when required
  • To ensure that front of house displays are maintained and reviewed regularly to promote sales potential
  • To communicate with external parties (maintenance contractors etc.) as appropriate.
  • To review the variety of products sold regularly to ensure variety to customers.
  • To ensure that all food items produced and served to customers adhere to the company’s food specifications and cooking guidelines
  • Ensure that the companies equipment is properly cleaned and maintained as per the cleaning schedules.
  • To attend and fully participate in management meetings, and to cascade information to team members as appropriate

Reports From:

Events Manager

Bar Supervisor

Restaurant Supervisor

Reports to:

Sales & Operations Director

We are an inclusive employer, strongly believing that everyone is unique and there should be no limits to ambition. We welcome your application whatever your background or situation. We are open to flexible working and, where possible, will try to support this.

We are an equal opportunities employer.

If you are ready for that next step in your career and would like to become part of the new Kingfisher team please email your CV and covering letter to paul.thomson@kingfishercountryclub.com

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Clubhouse Head Chef

Following refurbishment of our Hotel and Clubhouse we are looking for a passionate and creative Head Chef focused on exceeding diner expectations and with the desire and experience to build and motivate a capable and energised team.

Responsible for all aspects of kitchen management and working closely with the Sales & Operations Director and Food & Beverage Manager. Your duties will include:

RESPONSIBILITIES:

  • Planning and directing food preparation and culinary activities
  • Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Help with the recruitment and managing of kitchen staff
  • Rectify arising problems or complaints
  • Give prepared plates the ‘final touch’
  • Perform administrative duties
  • Comply with and enforce all company policies, standards and legislative requirements relevant to maintaining effective performance, communication, training and good business reputation; including Food Hygiene, Fire, Health & Safety regulations, attending relevant training as required.
  • Maintain a positive and professional approach with co-workers and customers
  • Manage department finances and budgets, identify the management information available in your own area and act credibly on matter that affect business finance
  • Ensure the kitchen is a secure, safe and inspirational learning environment for your team.
  • Identify departmental income streams, cost centres and areas for potential waste, loss and improvement
  • Set a clear vision for the kitchen, defining success and clear objectives for the team so they know your expectations as a manager and understand what they have to deliver.

REQUIREMENTS:

  • Proven working experience as a Head Chef
  • Excellent record of kitchen management
  • Ability to spot and resolve problems efficiently
  • Excellent communication and leadership skills
  • Has a creative flair when using exceptional quality fresh produce – with a thorough knowledge of ingredients and how they should be used.
  • Flexible schedule
  • Strong organisational skills
  • Positivity and ability to work under pressure
  • Creative problem-solving skills
  • Understands how seasonality, provenance and environmental factors impact on product and menu.
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • Experience of and proven ability to lead and rally a team together to inspire them, giving guidance where things have gone wrong and exciting them about the future.
  • Available to work flexible shift patterns to include evenings and weekends.

The ideal candidate would have good knowledge of current food trends; strong organisation & training skills; proven track record of delivering on GP & KPI targets without compromise to quality and required standards.

We require our Head Chef’s to have the following skills and behaviours when joining us:

➔ It is important that you set the standard within the kitchen and be an ambassador of our brand

➔ Pro-active adherence to, and implement great Food Hygiene and Health & Safety practices at all times

➔ Actively be able to inspire, lead and encourage your team whilst remaining self-motivated

➔ Focused on consistently delivering the high quality of food production and presentation

➔ Able to multitask under pressure, organising and prioritising you and your team workload

➔ Possess great attention to detail and able to follow processes and problem solve with efficiency

➔ Results driven, you take a commercial approach to running your kitchen

Skills and Qualifications

You should be able to demonstrate knowledge of Health & Safety requirements. City & Guilds 706/1, 706/2 or similar NVQ qualifications are required.

Food safety level 3 is desirable as is a strong knowledge of restaurant regulations.

Formal culinary training, previous restaurant experience, extensive food and beverage knowledge are all required.

These key responsibilities are not intended to detail every aspect of your job or list every task you may perform.

It is provided as a general overview of the skills and responsibilities required to do this job successfully.

We are an inclusive employer strongly believing that everyone is unique and there should be no limits to ambition.

We welcome your application whatever your background or situation. We are open to flexible working and, where possible, will try to support this.

We are an equal opportunities employer.

Permanent contract subject to standard 3 months probationary period, 28 days annual leave including public holidays, laundered uniform, meals on duty.

If you are ready for that next step in your career and would like to become part of the new Kingfisher team please email your CV and covering letter to paul.thomson@kingfishercountryclub.com

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Sous Chef

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines.

The successful candidate will employ its culinary and managerial skills ensuring that the highest quality, hygiene and service standards are met and maintained at all times in line with our guests’ expectations.

RESPONSIBILITIES:

  • Lead kitchen team in chefs absence
  • Provides guidance to junior kitchen staff members, but not limited to line cooking, food preparation and dish plating
  • Oversees and organises kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping details records and minimised waste, plus works with existing systems to improved waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with the head chef to maintain kitchen organisation, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget and kitchen efficiency and staffing
  • Fill in for the Head Chef in planning and directing food preparation when necessary

REQUIREMENTS:

  • 3+ years of culinary experience in a high-volume, full-service restaurant
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry best practice
  • Flexible schedule
  • Strong organisational skills
  • Attention to detail
  • Strong leadership and management skills
  • Positivity and ability to work under pressure
  • Creative problem-solving skills
  • Strong verbal and written communication
  • Exceptional customer service skills

The ideal candidate would have good knowledge of current food trends, strong organisation and training skills, proven track record of delivering on GP & KPI targets without compromise to quality and required standards.

Skills and Qualifications

You should be able to demonstrate knowledge of Health & Safety requirements. City & Guilds 706/1, 706/2 or similar NVQ qualifications are required.

Food safety level 3 is desirable as is a strong knowledge of restaurant regulations.

Formal culinary training, previous restaurant experience, extensive food and beverage knowledge are all required. These key responsibilities is not intended to detail every aspect of your job or list every task you may perform.

It is provided as a general overview of the skills and responsibilities required to do this job successfully. We are an inclusive employer strongly believing that everyone is unique and there should be no limits to ambition. We welcome your application whatever your background or situation. We are open to flexible working and, where possible, will try to support this.

We are an equal opportunities employer.

Permanent contract subject to standard 3 months probationary period, 28 days annual leave including public holidays, laundered uniform, meals on duty.

If you are ready for that next step in your career and would like to become part of the new Kingfisher team please email your CV and covering letter to paul.thomson@kingfishercountryclub.com

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Level 2 Sports Turf Management qualified Green-keeper

We are currently looking for a Level 2 Sports Turf Management qualified Green-keeper to join our team.

Your time will be split across 2 sites in Buckinghamshire and Leicestershire.

This role is outside work and your duties will vary with the seasons.

You will be part of an established team, that plan, design, create and maintain these two golf courses to a great standard.


On a day to day basis you will support the Head Green keeper ensuring the maintenance and development of the golf course, its practice facilities and the surrounding estate.


The ideal candidate will have:

  • Sports Turf Management Level 2 or above.
  • Spraying licence PA1, PA2 and PA6.
  • NVQ Level 3
  • Chainsaw licence is desirable.
  • Relevant work experience.
  • Full clean driving license.

Benefits

  • Competitive salary.
  • Free Golf Club Membership.
  • The opportunity for further training.
  • Discounted food.
  • Staff pension scheme.
  • Free onsite parking.

Experience:

The ideal applicant will have a minimum of 1 year experience in green keeping or groundsman-ship, however we will consider someone with a proven track record in garden maintenance as some of the work is similar.

Further experience of spraying/chainsaw would be a great advantage. You should have an eye for detail, as much of the work will have to be to a high standard. A good knowledge of mechanical equipment is required, both hand tools and ride on machinery.

Additional responsibilities include rota management, banking and Health & Safety.

We are an inclusive employer, strongly believing that everyone is unique and there should be no limits to ambition. We welcome your application whatever your background or situation. We are open to flexible working and, where possible, will try to support this.

If you are ready for that next step in your career and would like to become part of the new Kingfisher team please email your CV and covering letter to paul.thomson@kingfishercountryclub.com

GO BACK TO... VACANCIES