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Careers

Chef de Partie

Main function:   To assist the Head Chef in all aspects of planning, organising and communicating within all kitchen departments.

Reports to:   Head Chef and in their absence the Hotel General Manager, in absence Assistant Manager or Duty Manager 

As a Chef De Partie you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively support the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.  The Chef de Partie must be able to solve problems quickly and in a professional and pleasant manner. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
  • To be hands on and present during the busy service periods
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
  • To ensure the menu, daily specials and special menus are available, as appropriate
  • To ensure functions menus are managed effectively in conjunction with the manager in charge
  • To ensure that the kitchen team are fully prepared, stocked and set for service
  • To assist the Head Chef with supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
  • Ensure GP figures are to target.
  • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

  • Develop product knowledge to ensure accurate delivery of service.
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Assistant Restaurant Manager 

Main function:   Operation and control of the restaurant, private dining and room service facilities 

Reports to:  Restaurant Manager in absence the Hotel General Manager, in absence Assistant General Manager 

Direct Subordinates:    Food and Beverage assistants 

As the Assistant Restaurant Manager, you will help ensure in the smooth running of the food and beverage offer in the hotel. You will often be the first point of contact for the restaurant and must provide a personalized dining experience; your job is to ensure that the entire dining experience is pleasant and positive.  You will provide daily direction and guidance to your team to ensure the highest of dining experiences.

An Assistant Restaurant Manager is a “people person" with great customer service skills. You must be able to problem-solve quickly and in a professional and pleasant manner, have good communication skills and be an effective listener. You should be a highly organized and motivated person.  Have initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others. 

Your main areas are: 

  • Main dining room 
  • Public area food/drinks including afternoon tea and bar food 
  • Room service 
  • Meeting room setup and requirements 
  • Private dining  
  • Wine cellar management 
  • All functions including marquee events up to 300 people 
  • Front and back bars 

You are responsible for making decisions along with the Restaurant Manager that directly affect the day-to-day operations of the above.  In their absence you will be FULLY responsible for all decisions.  Your main areas of responsibility are: 

Training: 

  • Train and develop staff to maximise performance, aid retention and reduce turnover. 
  • Accountable for the delivery of performance in line with Company procedures. 
  • Lead and inspire individuals to develop a highly motivated, committed team. 
  • Ensure team receive, understand & adhere to all company policies & procedures. 
  • Co-ordinate workload of staff within the hotel including rotas etc 

Finance: 

  • Ensuring completion of hotel daily accounts (end of day on EPOS) and all company paperwork as per company procedures, ensuring all relevant information is passed to the relevant person. 
  • To help the Food and Beverage Manager work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs. 
  • Control the cash handling within the food and beverage operation to ensure all cash/credit card payments are recorded accurately. 
  • Ensure the security of monies held in the property. 
  • Control all stocks within the hotel food and beverage operations and ensure stock takes are completed accurately and on time each week for accounting purposes. 
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets. 
  • Assist in ensuring GP figures are to target. 
  • Be responsible along with the F&B Manager for ensuring spend per head is increased year on year, without jeopardising guest satisfaction and quality. 
  • Be responsible for all ordering and repairs within their department, obtaining quotes, and in the absence of the F&B Manager, receiving/querying/authorising all invoices and ensure the correct person receives these. 

Customer Service: 

  • Manage all aspects of the customer service within the food and beverage operation in order to anticipate and exceed customer expectations. 
  • Develop product knowledge to ensure accurate delivery of service. 
  • Monitor, analyse and provide feedback to the Food and Beverage Manager regarding complaints and all other customer feedback in order to identify trends and take pro-active actions. 
  • Resolution of customer complaints within the food and beverage operation. 
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene and liquor licence requirements.

Communication: 

  • Keep Food and Beverage Manager and all staff informed on all relevant business issues & updates using varied methods of communication. 
  • Provide detailed and accurate reports if required by Food and Beverage Manager and/or General Manager. 
  • Hold staff and management meetings as agreed by the Food and Beverage Manager to review & improve performance, communicate minutes & actions to General Manager. 
  • Work closely with the Executive Chef on a daily basis to ensure the smooth running of the operation. 

Supplier Management 

  • Carry out all supplier communication activity in line with company. 
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery. 
  • Complete orders in line with company procedures to ensure correct stock levels are maintained. 
  • Ensure best price being received along with best quality. 

Incident Management

  • Manage all incidents in line with company procedures. 
  • Ensure all staff is adequately trained in hotel procedures. 
  • Anticipate potential problems/situations and act accordingly to create solutions. 
  • React in line with company procedure to any unexpected situations. 
  • Review services offered & obtain feedback from internal & external customers on an ongoing basis and contribute ideas for continued development 
  • Ensure hotel meets all legal requirements with regards to liquor licensing, fire protection, health and safety etc. 

The above list is to be used as a guideline only and is not an exhaustive list.  Overall an Assistant Restaurant Manager is there to support the Food and beverage Manager in all aspects of the F&B function and the General Manager with all aspects of hotel.

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Duty Manager

Duty Managers in hotels must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others. 

Duty managers are responsible for making decisions that directly affect the day-to-day operations for the entire facility.  Duty managers perform many of the same functions as the hotel General Manager and Assistant Manager, but have slightly less authority.

Training: 

  • Train and develop staff to maximise performance, aid retention and reduce turnover. 
  • Accountable for the delivery of performance in line with Company procedures. 
  • Lead and inspire individuals to develop a highly motivated, committed team. 
  • Ensure team receive, understand & adhere to all company policies & procedures. 
  • Co-ordinate workload of staff within the hotel including rotas etc 

Finance: 

  • Ensuring completion of hotel daily accounts (end of day on EPOS and Hotel Perfect) and all company paperwork as per company procedures, ensuring all relevant information is passed to the relevant person. 
  • To help the General Manger work within the company set budgets while providing the standard of service required. 
  • Control the cash handling within the hotel to ensure all relevant departments are aware of their responsibilities and cash/credit card payments are recorded accurately. 
  • Ensure banking takes place 3 times a week and is accounted for in line with company procedure. 
  • Ensure the security of monies held in the property and ensure the security of the hotel safe by limiting the access. 
  • Control all stocks within the hotel and ensure stock takes are completed accurately and on time each week for accounting purposes. 
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets. 

Customer Service: 

  • Manage all aspects of the customer service within the hotel in order to anticipate and exceed customer expectations. 
  • Develop product knowledge to ensure accurate delivery of service. 
  • Monitor, analyse and provide feedback to all departments regarding complaints and all other customer feedback in order to identify trends and take pro-active actions. 
  • Resolution of customer complaints within the hotel. 
  • Ensure all Health and Safety procedures are implemented according to Company standards.

Communication: 

  • Keep General Manager and all staff informed on all relevant business issues & updates using varied methods of communication. 
  • Provide detailed and accurate reports if required by General Manager 
  • Hold staff and management meetings as agreed by the General Manager to review & improve performance, communicate minutes & actions to General Manager. 

Supplier Management: 

  • Carry out all supplier communication activity in line with company. 
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery. 
  • Complete orders in line with company procedures to ensure correct stock levels are maintained. 

Incident Management: 

  • Manage all incidents in line with company procedures. 
  • Ensure all staff are adequately trained in hotel procedures. 
  • Anticipate potential problems/situations and act accordingly to create solutions. 
  • React in line with company procedure to any unexpected situations. 
  • Review services offered & obtain feedback from internal & external customers on an ongoing basis and contribute ideas for continued development 
  • Ensure hotel meets all legal requirements with regards to liquor licensing, fire protection, health and safety etc. 

The above list is to be used as a guideline only and is not an exhaustive list.  Overall a Duty Manager is there to support the General Manager with all aspects of the hotels operations.

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Night Porter

As a Hotel Night Porter, you will responsible for the security of the hotel and its guests over night and to set for breakfast, meeting and private dining rooms to the correct standard. Ensuring customer satisfaction is maintaining by an exceptional standard of delivery and professionalism.  

 Responsibilities include: 

  • Assisting with all arrivals and departures to the hotel. 
  • Assisting the Food & Beverage Team with restaurant hosting, bar duties and restaurant service as required. 
  • Completion of daily checklists for the General Manager. 
  • To adopt a flexible approach and assist in different areas of the hotel as business and customer needs dictate. 
  • Assist with housekeeping to ensure rooms are ready on time for guests' arrival.  
  • Carry out all reasonable management requests. 
  • Ensure that wake up calls are made promptly. 
  • Order and deliver newspapers. 
  • Set fires throughout hotels  
  • Take room service orders, prepare the food and drinks and deliver to guests. 
  •  As a team, ensure that guest areas and offices are clean and tidy at all times. 
  • In conjunction with the Head Housekeeper, clean public area, with additional cleaning as and when required. 
  • Check in late arrivals and check out early departures in line with hotel procedures. 

You are responsible for making decisions that directly affect the day-to-day operations of the above.  Your main areas of responsibility are: 

Customer Service: 

  • Manage all aspects of the customer service within the food and beverage operation in order to anticipate and exceed customer expectations. 
  • Develop product knowledge to ensure accurate delivery of service. 
  • Be familiar with and promote hotel facilities and attractions  
  • Assist guests with any requests eg information, making bookings, directions. 
  • Monitor, analyse and provide feedback to the General Manager regarding complaints and all other customer feedback in order to identify trends and take pro-active actions. 
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene and liquor licence requirements.

Communication: 

  • Keep the General Manager and all staff informed on all relevant business issues & updates using varied methods of communication. 
  • Work closely with the Duty Manager on a daily basis to ensure the smooth running of the operation. 
  •  Ensure good communication with all departments throughout the hotel. 
  • Handle, follow up and communicate any comments or complaints. Pass on to relevant HODs or Managers if unable to handle. 

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Pastry Chef 

Main function:  To focus on the Pastry section, assisting the Head Chef in all aspects of planning, organising and communicating within all pastry requirements.  

Reports to:  Head Chef and Sous Chef, in their absence the Hotel General Manager 

Subordinates:  chef de partie, commi chef 

As a Pastry Chef you will assist the with a focus and deliver on the Pastry section, assisting the Head Chef in all aspects of planning, organising and communicating within all pastry requirements. To effectively assist the kitchen team to achieving the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.  The Pastry Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Key Responsibilities: 

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly 
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team where necessary to do the same. 
  • To be hands on and present during the busy service periods  
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible. 
  • To ensure all items on the menu are available, as appropriate 
  • To ensure functions menus are managed effectively in conjunction with the events manager. 
  • To ensure that the Pastry section is fully prepared, stocked and set for service  

Training: 

  • Train and develop staff to maximise performance, aid retention and reduce turnover. 
  • Lead and inspire individuals to develop a highly motivated, committed team. 
  • Ensure team receive, understand & adhere to all company policies & procedures. 
  • Co-ordinate workload of staff within the hotel including rotas etc 
  • To ensure that the kitchen team comply with the policy on personal hygiene and uniform 
  • Support all members of the team to reach their full potential and give them the opportunity to develop their career 

Finance: 

  • Ensuring all relevant information is passed to the relevant person. 
  • To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs. 
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes. 
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets. 
  • Ensure GP figures are to target. 
  • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these. 

Customer Service: 

  • Develop product knowledge to ensure accurate delivery of service. 
  • Resolution of customer complaints within the food operation. 
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management: 

  • Carry out all supplier communication activity in line with company. 
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery. 
  • Complete orders in line with company procedures to ensure correct stock levels are maintained. 
  • Ensure best price being received along with best quality. 

Incident Management

  • Manage all incidents in line with company procedures. 
  • Ensure all staff is adequately trained  
  • Anticipate potential problems/situations and act accordingly to create solutions. 
  • React in line with company procedure to any unexpected situations. 
  • Ensure department meets all legal requirements  
  • To ensure cleaning rotas are operational throughout the food production and service areas.  

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Junior Sous Chef 

Main function:   Operation and control of the Kitchen Department in the absence of the Head Chef/Sous Chef 

Reports to:  Head Chef and Sous Chef, in their absence the Hotel General Manager 

Subordinates:  Breakfast chef, chef de partie, commi chef

As a Junior Sous Chef you will assist the Sous Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the absence of the Head Chef. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.  The Junior Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others. 

You will assist the Sous Chef in the below and be solely responsible for the below in their absence:

Training: 

  • Train and develop staff to maximise performance, aid retention and reduce turnover.
  • Accountable for the delivery of performance in line with Company procedures. 
  • Lead and inspire individuals to develop a highly motivated, committed team. 
  • Ensure team receive, understand & adhere to all company policies & procedures. 
  • Co-ordinate workload of staff within the hotel including rotas etc 
  • To ensure that the kitchen team comply with the policy on personal hygiene and uniform
  • Support all members of the team to reach their full potential and give them the opportunity to develop their career

Finance:

  • Ensuring all relevant information is passed to the relevant person. 
  • To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs. 
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes. 
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets. 
  • Ensure GP figures are to target. 
  • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these. 

Customer Service: 

  • Develop product knowledge to ensure accurate delivery of service. 
  • Resolution of customer complaints within the food operation. 
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management: 

  • Carry out all supplier communication activity in line with company. 
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery. 
  • Complete orders in line with company procedures to ensure correct stock levels are maintained. 
  • Ensure best price being received along with best quality. 

Incident Management

  • Manage all incidents in line with company procedures. 
  • Ensure all staff is adequately trained  
  • Anticipate potential problems/situations and act accordingly to create solutions. 
  • React in line with company procedure to any unexpected situations. 
  • Ensure department meets all legal requirements  
  • To ensure cleaning rotas are operational throughout the food production and service areas.  

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com


 

Kitchen Porter 

Main function: Operation and control of kitchen hygiene & cleanliness  

Reports to:   Head Chef and in their absence the Sous Chef, in absence Assistant Manager or Duty Manager 

As a Kitchen Porter you will assist the kitchen department to ensure in the smooth running of the food in the hotel. To effectively manage the kitchen department to achieving the highest standard of food production and hygiene. 

Main Responsibilities:

  • Wash crockery and utensils 
  • Daily clean of kitchen areas 
  • Deep clean of kitchen equipment 
  • Keep stores areas neat and tidy 
  • Keep refrigeration and freezers organised 
  • Report failing equipment to Sous Chef 
  • Report Health and Safety hazards to Sous Chef 
  • Communicate effectively with staff 
  • Contribute to stock taking as required 
  • Provide porter support with deliveries 
  • Provide porter support in all areas  
  • Accept training to enable safe completion of duties

Customer Service: 

  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

The above list is to be used as a guideline only and is not an exhaustive list. 

If this position is of interest to you and you would like to be part of our team then please email your CV to enquiries@cromlix.com