IHF Diary

  • National Council & Management Committee Meeting
    22/11/2017 - 10:00am to 4:00pm
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Property Name: 
Hayfield Manor
County: 
Cork

Employment Type:

Department: 
Other
*other department: 
Managment

Responsible For:

Smooth and efficient running of the F&B Departments, dealing with queries, compliments and complaints from guests.

 

General Duties:

  • To set a good example to staff with regards to punctuality, attendance, attitude and application to work.
  • To install and follow effective systems which will facilitate the achievement of high levels of service and standards.
  • To lead duty managers in the hotel and direct them during working shifts.
  • To manage the Orchids Restaurant, the Manor Bar and Perrotts Conservatory with the assistance of the Restaurant Manager/s.
  • Draw up standards of performance and ensure high standards are practiced at all times and are constantly up graded.
  • Liaise with the Kitchen staff in both Perrotts and Orchids to ensure that food items produced are of the standard required by Hayfield Manor, and that menu changes are created, discussed and implemented on a regular basis to attract and maintain business. This is to be discussed with the Executive Head Chef of HM & Head Chef of Perrotts.
  • Weekly roster checks to ensure staffing levels reflect business and revenue, aiming to achieve wage budget targets. In your absence the H.O.D must ensure that ample staff are on duty, and if needed to reduce staff before shift starts – this will be outlined in your objectives.
  • Ensure that all relevant orders are placed on time and that the level of stock is maintained, this include wine orders, crockery, glassware, cutlery and sundries required by all the Food & Beverage departments. All Purchase orders must be completed for items purchased and must be signed by Deputy General Manager. 
  • Stock takes are to be performed monthly for Wines & Food, carried out by the respective H.O.D manager’s, alongside another senior member of staff.  To ensure all information is available to accounts. Correct accountancy practice to be adhered to in regards to purchasing, receiving, deliveries, invoice and payments.
  • To ensure that the restaurants and bar implement daily and weekly cleaning rosters which are to be closely monitored to achieve exceptional health and safety regulations. Every department must also have a weekly deep-clean of their respective department areas, including back of house facilities.
  • To ensure that all staff are always correctly and smartly dressed, looking respectful and presentable. Every staff member must offer professional and courteous service to their guests through regular training.
  • To ensure that room service orders are executed promptly and efficiently, and that they comply with the required standards set out by Hayfield Manor.
  • To ensure the efficient running of the banqueting department and that all banqueting rooms and facilities are clean and tidy – the Vine/Wine Cellar, Private Dining Room, Executive Boardroom, Function Rooms and Conference Lobby.
  • In conjunction with the Hotel Managers, ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments. Every staff member must be made aware and must receive the correct training to carry out the use of operating equipment and machinery.
  • Ensure that Hayfield Manor hotels statuary hygiene levels are maintained in all areas at all times.
  • Ensure that reports and administration requirements are timelessly submitted.
  • To hold (MONTHLY) regular performance appraisals with all H.O.D managers, identifying areas for development and training, and ensuring that the necessary training is carried out effectively in order to achieve guest satisfaction and a level of consistency.
  • In conjunction with the Human Resources Department, ensure that the causes of staff grievances are investigated and the appropriate action is taken. You are also responsible to motivate your staffing team and acknowledge and appreciate their dedicated support.
  • To be fully aware of trends in the industry and make suggestions for improvements of the catering operation.
  • To carry out or ensure that regular ‘On-the-Job-Training’ is taking place to the establishments agreed standards.
  • To ensure that all tills are interfaced and in correct working order with the relevant menu changes and updates accordingly. To ensure that maintenance contacts are adhered to, and that all prices on P.O.S are in comparison with all menus presented to guests.
  • Work with the sommelier in the ordering of wine and setting up of the wine list, making sure that all wine and drinks are correctly stored, managed, rotated and locked away if not in service.
  • Perform and implement, with the direction of the department H.O.D manager, weekly meetings in each department and inform Deputy General Managers and Human Resources of any big changes or staff proposals.

 

Apply to
First Name: 
Niamh
Surname: 
Whelton
Job Title: 
HR Manager
Phone Number: 
021 4845924
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