Hospitality Floor Manager
We are CH&CO, a group of chefs, nutritionists and people pleasers with a shared passion for food that fuels emotional positivity as well as physical wellbeing. In a world where what we consume is becoming ever faster and more disposable, we’re proud to take a more thoughtful, mindful approach to the food experiences we source, prepare and present.
Primary Objective of Position Summary
To ensure the smooth and efficient running of the Hospitality department. To co-ordinate events taking place within the meeting rooms and event spaces, dealing with any issues or queries that clients may have and ensuring that staff are briefed on events and any changes that take place.
Ensuring appropriate professional standards of behaviour, service standards, productivity, practices and customer care are enforced.
Actively engage in your own personal development to benefit the business and improve your personal skills – probationary period reviews, annual appraisals, attending training and development courses.
Actively participate to ensure that Staff Handbook is adhered to at all times.
To be pleasant and courteous to guests and clients at all times so that they feel welcome, comfortable and are unobtrusively attended to in accordance to procedures, to ensure all staff conduct themselves in a professional manner.
To ensure that all staff recognises the expectations of guests and client using the facilities at The IET and ensure that these expectations are fulfilled.
To anticipate guest needs and potential dissatisfaction and take appropriate action to avoid guest complaints. To deal efficiently and politely with guest queries and complaints and immediately report any such matters to the General Manager.
To meet and greet organisers to go through schedule and any other requirements the guest or clients may have. To check with the guest or clients the coffee and lunch times and to check if any guests or clients require special dietary requirements.
To report any changes to the relevant departments.
To be responsible for the smooth and efficient day-to-day operation of the Hospitality service, to delegate control and co-ordinate staff duties for each function and to ensure the functions are run according to the staff rotas and daily work schedules.
To check that all rooms are laid up to the standards required for the following day and that all equipment is in good working order.
To attend daily & weekly sheets meeting and keep staff fully aware of all business requirements. Ensure that all staff are briefed before the start of each service.
To be fully aware of equipment and linen stock levels and if necessary requisition/hire additional on busy weeks.
To ensure that all hospitality and function specifications are met in accordance with amendments obtained from Sales. To take direct responsibility for the management of functions as instructed by the General Manager
To conduct weekly inspections of all Hospitality areas for maintenance, cleanliness and general upkeep and report such findings to the General Manager or maintenance at The IET.
To take full responsibility for the use and storage of all Hospitality food service equipment, conducting stock checks every month.
To ensure a close down report is completed daily, giving a accurate account of what happened at the events and the set up for the next day.
To ensure that each events consumption sheet is correctly filled out and passed onto the relevant person in the unit.
To report any staff absenteeism or illness promptly to the General Manager.
To ensure that all staff are correctly dressed and smartly turned out in accordance with the required standards set by CH&Co and The IET.
To ensure that all staff are constantly alert to security risk and that anything or anybody of a suspicious nature is reported immediately to the General Manager or The IET.
To be vigilant concerning security as it relates to stock, cash and keys and to instruct and control staff accordingly.
To maintain a high standard of discipline and staff morale and report any grievances or complaints to the General Manager.
To take part in training programmes as directed by the General Manager and maintain correct training records for all staff.
To actively sell and encourage staff to sell the facilities of the The IET to guests.
To put forward ideas and recommendations to the General Manager for improving services and development standards.
To be fully aware of and adhere to security procedures laid down by The IET.
Attend training when required.
Health and Safety
To have full knowledge of your departmental disaster plan, ensuring that all departmental employees are trained in and up to date with it.To have a full knowledge of and be able to act upon the Fire procedures as laid down in the building fire plan in accordance with the Fire Precautions Act (1971).To have full knowledge of the Company Security procedures.To be fully conversant with and to implement Hygiene and Safety Standards in line with the company policy statement, the Health and Safety at Work Act (1974) and the Hygiene Regulations (1971).To report faults and health and safety hazards.To exercise care, attention and vigilance towards guests, colleagues and the property.To be aware of, and comply with Food Safety Acts.To wear appropriate protective clothing provided or recommended by the company.Ensure any accidents to staff, guests or visitors are reported in accordance with The IET / CH&Co procedures.To attend all statutory Fire, Health and Safety training and to be fully conversant with and abide by the rules concerning Fire, Health & Safety.To have full knowledge of your departmental Risk Assessments, ensuring that all employees are fully aware of them and that they have read and signed them to state that they understand the risks.To prepare work schedules accordingly so all departmental employees attend all statutory Fire, Health and Safety training and to be fully conversant with and abide by the rules concerning Fire, Health & Safety.