If you are passionate about guests and providing excellent hospitality; if you take pride in your work and are looking to build a career with like-minded, team-oriented hospitality professionals; please see below for our current vacancies:

What is the main purpose of the role?

To deliver high quality food and beverages to customers. Driving, training & developing a consistently high service & customer-centred focus.

Ensuring the overall business achieves its ultimate potential in that of sales and profitability through creating an environment for customers which is stylish, contemporary, offering high quality ‘modern’ food and beverages served with style.

Key Responsibilities and Duties

  1. To be totally responsible for the quality and profitability of all Food and Beverages
  2. Bringing and keeping energy, using confidence and charisma to relax guests and create a positive atmosphere
  3. Builds an internal and external network, keeping up to date with current trends and the local marketplace, regularly visiting competitors.
  4. Promote a positive attitude and display the ability to ‘make things happen’ to achieve or exceed anticipated results and encourage the same in the team.
  5. Review the monthly sales performance and profit and loss of both the Restaurant & Bars business with the Ops Manager, Financial Controller, and the Exec Chef
  6. Be completely responsible for the ordering, quality and probability of all beverage stock served throughout the hotel, ensuring that the amount of beverage related stock ordered meets business demands and that effective beverage controls and systems are in place to produce results in line with monthly stock takes.
  7. To contribute to business strategy discussions to ensure the maximum results for the business are achieved
  8. To carry out training to continually improve the skill base of the R&B Team. To also become involved with the ongoing training of the Kitchen, to assist in their product knowledge and thus improve synergy between the two areas.
  9. Ensure all Training provided is documented and signed off by relevant staff, and that a personal development plan is in place for every member of the team.
  10. To effectively communicate and share openly relevant business information, targets, results with your Assistant Managers & Supervisors.
  11. To ensure Assistant Managers & Supervisors are fully engaged and accountable for key areas delegated to them within the business. Regular 1-1 meetings, providing feedback and improvement focus in the business.
  12. To motivate the R&B Service Team by being confident, through your personality being dynamic and positive at all times, leading from the front.
  13. To develop marketing and sales strategies with measurable activity on an on-going basis
  14. To be actively involved in the recruitment and selection of the Restaurant and Bar team members and to offer support to the Exec Chef in the recruitment of the Kitchen staff
  15. Responsible for ensuring all appraisals are carried out within your Team and 6 monthly reviews carried out to ensure objectives set are active
  16. To work alongside the Exec Chef ensuring that standards of both food service and production are consistently high and that the agreed standards are maintained and regularly tested and reviewed
  17. To review on a regular basis the guest feedback obtained from clients, both internally and externally, and to ensure quality levels are consistently maintained to the agreed levels
  18. To maximise productivity and minimise poor labour time
  19. To hold a monthly meeting with the Restaurant & Bars Team with documented minutes taken
  20. To minimise waste of man hours through effective Rostering.  Ensuring no unnecessary casuals/overtime/Temporary Agency staff and to work to budgeted payroll targets set against revenue
  21. To carry out Duty Management shifts
  22. To ensure the Restaurant & Bar is always organised to meet business demands, with particular attention being given to stock controls and payroll
  23. To understand and to participate in all target setting activities with Assistant Managers within the team and to ensure that these are communicated effectively to all other team members and achievements are reviewed and also communicated
  24. To encourage ethos of driving for results ensuring quality is not compromised
  25. To be responsible for all beverage related stock items and to order all beverage items in accordance with business levels and to ensure that only agreed suppliers are utilised
  26. To ensure that there are effective Beverage controls and systems in place that will produce acceptable results from monthly stock takes
  27. To ensure that all food and beverages are served in good time, all service specifications are adhered to
  28. In conjunction with Exec Chef organise and execute daily taste panels with Kitchen and Restaurant Team to underpin their existing Food and Beverage knowledge
  29. To be responsible for implementing and continually reviewing the effectiveness of all Health and Safety Practises and procedures to ensure that we fully comply with all legislation and the Horwood House’s Health and Safety Policy
  30. To ensure that the Weights and Measures Act and Trade Descriptions Act are always adhered to
  31. To participate in all stock inventories at specified intervals and to be active in controlling stock in accordance with the agreed budget
  32. Responsible for inspecting the physical aspects of all Restaurant areas and equipment and to report any defects immediately to the Hotel’s Head of Maintenance.
  33. To ensure compliance within the Restaurant with Legal, Government and Company Policies relating to, Fire, Health and Safety procedures and ensure team are fully conversant with their responsibilities also.
  34. To complete a monthly Health and Safety Checklist and ensure actions are completed in a timely manner.
  35. Ensure that Risk Assessments and COSHH Assessments are carried out, reviewed yearly, training staff in all aspects
  36. Ensure with the Exec Chef that food allergens are clearly communicated & shared on every shift, every service. Food allergen training on Inspire is a priority.
  37. To be responsible for ensuring all administrative work is completed in a timely manner i.e. completion of employee timesheets, rotas.
  38. To carry out any reasonable tasks requested by the Operations Manager or Senior Team

Engaging Hospitality

  1. To be an ambassador for Horwood House welcoming new colleagues and helping them to settle into the business.
  2. Demonstrate a “can do” attitude always offering engaging hospitality to all colleagues and our guests
  3. Promoting the image of Horwood House at all times, through our behaviour and personal presentation ensuring we are always smart and ready for business at all times.

Learning and Development

 

  1. To deliver regular value added learning and development sessions within the business to support both business performance and personal learning
  2. To ensure you perform your daily duties in accordance with the trained and communicated standards and lead by example in developing a customer focused engaging service driven hospitality offering to our guests and internal colleagues
  3. Take an active role in enhancing and taking ownership for your own continuous personal development.

Health & Safety

  1. To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  2. To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies.

If you would like to apply for this role, please email your CV to [email protected]

Overview of the role

Working with the Head Chef to maintain standards set by the Hotel Operating Standards, ensuring kitchen hygiene standards are without exception adhered to. Ensuring that guests receive at all times through effective communication, with all departments, the highest level of customer care. Ensuring all costs are kept in line with the kitchen budgets agreed by the company.

Duties and Responsibilities

  • To assist the Head Chef in the planning, organising and control of day-to-day operation of the department thereby ensuring the established standards of performance are maintained and total customer satisfaction is achieved.
  • To assist the Head Chef in ensuring HACCP is in place to ensuring due diligence in preventing an outbreak of food poisoning along with supervising the work of the team, allocating special duties and responsibilities.
  • To assist the Head Chef to supervise all food preparation and production in all Kitchens.
  • To monitor the temperature, quality and portion size of all food served from the Kitchen areas.
  • To assist the Head Chef to set standards in conjunction with the team and maintain these standards through training and promotion of training in all areas.
  • Ensure good communication throughout kitchen department at all times.
  • To ensure the effective control of refrigeration and dry store goods to ensure that there is no waste.
  • To ensure that all food leaving the Kitchen is prepared and served to the pre-agreed consistent high standards, ensuring that all hot food leaving the kitchen is at the required temperature.
  • To ensure that all areas of responsibility are kept sanitised and free from dust and debris at all times, following strict and pre-agreed cleaning schedules.
  • To deputise for the Head Chef in their absence.
  • Attend meetings as requested by Senior Management or Head Chef.
  •  To take an active role as a team member, welcoming new colleagues, assisting with their training and participating fully in all ongoing training initiatives.
  • As part of the larger team in maintaining the standards of the hotel, to be available for any reasonable assistance you may be requested to give in other areas of the venue as business demands.

Hotel Culture

  • To take an active role as a team member, welcoming new colleagues and helping them to settle into the business.
  • Demonstrate a “can do” attitude, offering assistance to any guests.
  • To be a valued member of the hotel team, helping and advising colleagues where required.
  • Promoting the image of the venue and that of Horwood House at all times.

Training and Development

  • To attend training sessions conducted by your Head of Department.
  • To ensure you perform your daily duties in accordance with the trained standards and our customer service ethos.
  • To attend monthly departmental meetings or any other meetings for the better performance of your role.
  • Your work will be assessed throughout your employment on an annual basis and a development plan will be agreed.

Health & Safety

  • To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  • To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: licensing, health & safety at work, Coshh, environmental health, fire precautions, manual handling and any other relevant policies.

Financial

  • To assist the Head of Department and to be responsible for all stocks held in the department, their safe storage and usage to ensure correct control of costs is achieved.
  • To assist the Head of Department and ensure all services used are correctly recorded and charged to the appropriate guest.

Company Standards

  • To be dressed in a smart and professional manner in conjunction with the Quality Standards stated in your handbook.
  • To be a valued member of member of the Horwood House team, helping and advising colleagues where required, promoting the image of the Hotel/Venue and that of the Company at all times.
  • To comply with any reasonable request from the management team or your Head of Department.

General Responsibilities

  • To ensure the accuracy of all information and respect its confidentiality.
  • To carry out any other duties as reasonably requested by your Supervisors and Management Team.
  • To ensure that you maintain high standards of guest care, both to internal and external guests and be aware of satisfiers and dissatisfiers for each.
  • As part of the larger team involved in maintaining the standards of the Venue, to be available for any reasonable assistance you may be requested to give in other areas of the Venue as business demands.
  • To be a valued member of the team, helping and advising colleagues where required, promoting the image of Horwood House and that of the company at all times through active sales activity and a positive approach.
  • To be aware of the security of Horwood House and the people in it. Be familiar with all emergency procedures and act positively both in the event of an emergency and to prevent one.

You may be called upon to perform duties comparable with the above, which describes only the primary features of the job and all other duties, which may be reasonably assigned by the General Manager.  Your work will be assessed throughout your employment as deemed necessary by Management, with regular appraisals being evaluated and recorded.

To apply for this role, please email your CV to [email protected]

What is the main purpose of the role?

  • To take control, accountability and ownership for the management of the department within the overall policies and controls established by the Hotel General Manager, ensuring that the Kitchen standards are delivered and budgeted profitability achieved.
  • To ensure at all times a high standard of cleanliness, maintenance and safety.
  • To encourage a friendly and professional atmosphere and ensure that all members are properly guided and supervised at all times.

Key Responsibilities and Duties

  • To supervise in the preparation of Restaurant menu, daily specialities and any other special functions. (E.g. Banqueting).
  • To carry out menu costings and tasting sessions for appropriate staff in advance of menu launches.
  • To be fully conversant with:
    • The Hotel fire and Bomb Procedures
    • The Hotel Health and Safety Policy Procedures
    • Departmental Food Hygiene Regulations
    • O.S.H.H Regulations
    • Employee Handbook
  • To ensure all foods are purchased in a timely manner and within the Hotel Purchasing procedures and nominated suppliers.
  • Instructing briefing and supervising Sous Chefs, Chef de Partie and the kitchen brigade in their daily tasks, and when required assist them in their preparation of food.
  • To maintain high levels of communication between Sous Chefs and Chef de Parties at all times, in particular ensuring special messages / requests are dealt with promptly.
  • Check all food deliveries for quality, quantity and maintain close liaison with Finance dept.
  • Supervise the functioning of all kitchen employees, facilities, and costs and contributes to maximising the overall Food & Beverage departmental profit.
  • Oversees and ensures that all food is prepared to specifications in presentation and recipe
  • Ensures that periodic quality checks for all products, i.e. temperature checks are conducted.
  • Oversees the proper rotation of food to ensure quality and freshness.
  • Oversees and ensures that all food is prepared within acceptable kitchen times.
  • Oversees and ensures that all stations are properly stocked and set up
  • Enforces periodic walk-throughs to ensure quality of food meets specifications.
  • Oversees and ensures restaurant and Health Department sanitation requirements are maintained at all times.
  • Establishes and maintains effective employee relations and interdepartmental working relationships.
  • Establishes and maintains departmental standard operating procedures.
  • To organise and check rosters, ensuring adequate staffing levels at all times without being wasteful with payroll.
  • To complete on a weekly basis, departmental timesheets, ensuring that all absenteeism, sickness, holidays and overtime are properly recorded.
  • Participate in interviewing, hiring, employee orientation, performance appraisal, coaching, counselling, and suspension if necessary to ensure appropriate staffing and productivity. Consult with Food & Beverage Department Heads and HR Managers, as appropriate, in performing the above duties.
  • Develop formal training plans and conduct on-the-job training sessions for kitchen employees.
  • Establishes the kitchen budget in consultancy and collaboration with the Hotel General Manager and Deputy General Manager, and contributes to other Food & Beverage departments’ budgeting process.
  • Responsible for the loading bay, receiver staff, waste compactor area, in compliance with environmental and internal green team standards.
  • Any other reasonable request as required.

Engaging Hospitality

  • To be an ambassador for the Hotel welcoming new colleagues and helping them to settle into the business.
  • Demonstrate a “can do” attitude always offering engaging hospitality to all colleagues and our guests
  • Promoting the image and the brand of the Company at all times, through our behaviour and personal presentation ensuring we are always smart and ready for business at all times.

Learning and Development

  • To attend and contribute to (or deliver) regular value added learning and development sessions carried out by your HOD or specialist within the business to support both business performance and personal learning.
  • To ensure you perform your daily duties in accordance with the trained and communicated standards and lead by example in developing a customer focused engaging service driven hospitality offering to our guests and internal colleagues
  • Take an active role in enhancing and taking ownership for your own continuous personal development.

Health & Safety

  • To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  • To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: HACCAP; food safety & hygiene procedures; licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies.

To apply for this role, please email your CV to [email protected]

What is the main purpose of the role?

Delivering exceptional guest service through attention to detail and communicating guest needs to hotel operational departments. To contribute to the growth of the rooms and accommodation business, maximising occupancy and revenue through effective co-ordination of all incoming bedroom enquiries, delivered through all booking channels. Successful implementation and monitoring of all pricing and inventory strategies.

Key Responsibilities and Duties

  • To take, book and review all reservations ensuring special notes and requests are recorded accurately.
  • Run daily arrival and reservation check reports.
  • To demonstrate exceptional hotel and product knowledge and use this to effectively upsell products to all incoming reservations.
  • To ensure all correspondence is answered, recorded and filed accurately as per the hotel standards.
  • To effectively handle all incoming group bedroom enquiries. From initial enquiry, follow-up for conversion through to contracting and providing thorough communication to the wider hotel departments by way of function / group information sheets.
  • To monitor all OTA sites daily for guest and OTA provider communication
  • To identify all sales opportunities and effectively convert into bookings and future sales leads.
  • To manage and balance room inventory daily to ensure a good range of bedroom availability on all dates to avoid lost / declined bookings.
  • To work closely with Reservations & Sales Office Managers to implement promotions and packages through distribution channels; Website, Groupon, OTA’s
  • To ensure clear communications to the wider hotel team on any packages and offers available for guests to book.

Engaging Hospitality

  • To be an ambassador for the Hotel welcoming new colleagues and helping them to settle into the business.
  • Demonstrate a “can do” attitude always offering engaging hospitality to all colleagues and our guests
  • Promoting the image and the brand of the Company at all times, through our behaviour and personal presentation ensuring we are always smart and ready for business at all times.

Learning and Development

 

  • To attend and contribute to (or deliver) regular value added learning and development sessions carried out by your HOD or specialist within the business to support both business performance and personal learning.
  • To ensure you perform your daily duties in accordance with the trained and communicated standards and lead by example in developing a customer focused engaging service driven hospitality offering to our guests and internal colleagues
  • Take an active role in enhancing and taking ownership for your own continuous personal development.

Health & Safety

  • To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  • To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: licensing, health & safety at work, COSHH,  Covid-19, environmental health, fire precautions, manual handling and any other relevant policies.

To apply for this role, please email your CV to [email protected]

What is the main purpose of the role?

Responsible for taken the event booking over from the sales team, planning all final details, taking payments and building long lasting relationships with the client.

Responsible for communicating the planning details of each event to all departments.

Key responsibilities and duties of the role

  • To follow the standards and procedures that will drive a productive and efficient sales office environment.
  • Drive the accuracy of all events from confirmation stage through to the event date within the PMS System.
  • Supporting the sales team to ensure all new enquires are dealt within 4 hours of receipt and audit quality and content of proposals.
  • Ensure effective diary management, ensure that all rates quoted are in line with the hotel sell strategy and daily identification of opportunities to up sell.
  • To ensure the highest level of service to our guests at all times.
  • To be constantly aware of hotel sales performance and financial target performance, ensuring targets are reached
  • To maintain a work environment which promotes a highly positive attitude, pride and good morale
  • Ensure good practice is followed around agreed policies, credit applications and contractual terms.
  • To drive great communication across the department, keeping colleagues fully up to date on new packages, pricing, policies, promotions, menus etc.
  • Ensure thorough communication to the wider hotel team through accuracy of function sheet information and highly-effective weekly function sheet meetings and to advise departments of additional and amended information during the week.
  • To ensure that deposits are received for all bookings and full pre payment is received prior to any event adhering to our company terms and conditions.
  • Develop and maintain a high level of customer care and rapport with clients.
  • Awareness of key competitors and their offerings
  • Responsible for gaining feedback from clients and sharing this within the relevant departments

Engaging Hospitality and Team Work

  • To be an ambassador for the hotel welcoming new colleagues and helping them to settle into the business.
  • Demonstrate a “can do” attitude always offering engaging hospitality to all colleagues and our guests
  • Promoting the hotel at all times, through our behaviour and personal presentation ensuring we are always smart and ready for business at all times.
  • To be able to handle proactively, all guest feedback, positive and negative, and record correctly
  • Any other duty or task outside the normal daily or weekly routine, but within the overall scope of the position.
  • Have a knowledge and understanding of other departments roles within the venue

Learning and Development

  • To attend and contribute to (or deliver) regular value-added learning and development sessions carried out by your HOD or specialist within the business to support both business performance and personal learning.
  • To ensure you perform your daily duties in accordance with the trained and communicated standards and lead by example in developing a customer focused engaging service driven hospitality offering to our guests and internal colleagues
  • Take an active role in enhancing and taking ownership for your own continuous personal development.
  • Full understanding of the employee handbook and be committed to the mission and values of the hotel.

Health & Safety

  • To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  • To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies.

The Ideal Candidate

  • High attention to detail
  • Demonstrate an ability to forge strong, long-lasting customer and colleague relationships.
  • Positive attitude and good communication skills
  • Commitment to delivering a high level of customer service
  • Confident telephone manner
  • High level of IT skills
  • Excellent grooming standards and strong skills in time management, organisation and coordination
  • Ability to manage multiple projects, meet deadlines, and work effectively under time and resource constraints
  • Demonstrated previous experience working in a Sales environment
  • It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
  • Knowledge of the hotel property management systems: Reslynx
  • Demonstrated previous experience working in the Conference and Events Office

To apply for this role, please email your CV to [email protected]

What is the main purpose of the role?

To maintain an optimum and exceptional level of customer care, service and standards to both internal and external customers, through a positive attitude and execution of nightly procedures of guest assistance, cleaning schedules, meeting room set-ups and general duties allocated. To also be fully conversant with the hotel, services and facilities. A core responsibility also to form part of the safety and security team of the hotel with the Nights Supervisor and other nights team on duty, ensuring all safety protocols are adhered and operated to.

Key Responsibilities and Duties

  • To comply with uniform and grooming standards.
  • To carry out all meeting room set ups, clear downs and cleaning and this is carried out in line with requirements and to the agreed hotel standards.
  • Ensure effective communication to your colleagues on shift and complete thorough handovers with incoming and outgoing of shifts of relevant people and departments.
  • To ensure three security walk rounds of the building are completed and recorded during the night checking standards, security & safety. Ensuring any risks are identified, remedied (where possible) or reported (where not possible). Eliminate any fire risks, issues with evacuation routes etc.
  • To complete nightly designated cleaning schedules as outlined to agreed standards, ensuring fully compliance and use of PPE and COSHH as trained. Sign-off of works completed and handed over to Night Supervisor each shift.
  • To be fully conversant with the hotel fire evacuation and emergency procedures and in your role as Night Porter to assist the Supervisor and any associated colleague and customer in the event of incidents.
  • Comply with, rectify and report any issues with safety controls or issues as you conduct nightly walk-rounds or working in departments.
  • To liaise with and support hotel departments ensuring full co-operation, guest satisfaction and teamwork is maintained. This will include and is not limited to areas such as food and beverage service, cleaning schedules, event close-down etc.
  • Ensure a food and beverage service is actively offered and upsold to all guests once Restaurant, Bars and Kitchen departments have closed. Offer basic food and drink service.
  • Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image, genuinely engaging with every guest every time.
  • To have a good understanding of basic breakfast set-up and opening procedures in the event of breakfast supervisory no-show. Preparation until replacement staff arrive.
  • To have a good understanding of basic breakfast kitchen preparation and operating procedures in the event of a breakfast chef no-show. Preparation until replacement staff arrive.
  • Search continuously for possibilities to improve guest service by listening to the feedback of guests and employees.
  • Ensure that the guest enjoys the highest quality and service.
  • To clock in and out of the TNA system daily.
  • To comply with any reasonable request from the management team or your Head of Department.
  • Nights-phone mode to be utilised to maintain guest communication and safety of the hotel.
  • Assist guests with luggage and securing luggage as per hotel standard
  • Contribute to the improvement of the functioning of departments by making proposals related to improving the way work is conducted.

Engaging Hospitality

  • To be an ambassador for the Hotel welcoming new colleagues and helping them to settle into the business.
  • Demonstrate a “can do” attitude always offering engaging hospitality to all colleagues and our guests
  • Promoting the image and reputation of Horwood House at all times, through our behaviour and personal presentation ensuring we are always smart and ready for business at all times.

Learning and Development

  • To attend and contribute to regular value-added learning and development sessions carried out by your HOD or specialist within the business to support both business performance and personal learning.
  • To keep fully up to date at all times of all required online training.
  • To perform your daily duties in accordance with the trained and communicated standards and lead by example in developing a customer focused, engaging, service driven hospitality offering to our guests and internal colleagues
  • Take an active role in enhancing and taking ownership for your own continuous personal development.

Health & Safety

  • To ensure that the Company Health & Safety procedures are adhered to and implemented within the department.
  • To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: licensing, health & safety at work, COSHH, Covid-19, environmental health, fire precautions, manual handling and any other relevant policies.
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Horwood House Hotel

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