COMPANY OVERVIEW

At Whim Hospitality, we do more than provide luxury accommodations, inspired dining, unique spas, and bespoke event services—we create meaningful experiences. Founded by Kim and Whit Hanks, Whim is a brand built on passion, heritage, and personal legacy. Every property, restaurant, and event reflect a rich narrative woven into historic places, each with a unique story to tell.

POSITION OVERVIEW

We are seeking a duty manager to be at the heart of our management team helping to ensure the smooth running of a busy hotel. From the moment you step through the door, you lead by example making sure our Customers, and teams, have a great time. Responsibility for front of house, decision making and escalations whilst on shift.

REQUIREMENTS:

• You’ll be passionate about delivering amazing experiences for customers
• You’ll be great with people, and as a result, have great communication and leadership skills making sure you get the best out of people
• You’ll have relevant experience working with hospitality with a food and beverage background which will allow you to develop others
• An ability to think on your feet and adapt to whatever challenges arise during a busy shift
• A keen eye for every small detail and a desire to uphold high standards in all that you do
• This is a hands on role working with the front of house team to ensure the best possible service to our guests.
  Job Type: Full-time
  Pay: £32,000.00 per year

Benefits:

• Discounted or free food
• Employee discount

Work Location: In perso

• Bring our brand to life by leading the team in delivering amazing experiences for our customers
• Act as a role model for the team support with training and development
• Be a champion of brand standards & ensure customer & team safety at all times
• Manage restaurant and event reservations and seating arrangements including the booking team and any service fulfilment staff.
• Work closely with the Kitchen to co-ordinate with the kitchen and bar to ensure timely and accurate service and agree on a process for efficiently linking the food preparation to the service delivery.
• Supervise and lead front-of-house staff, including hosts, servers, bartenders, receptionists and other customer-facing personnel.
• Implement a training and onboarding regime in order for staff to maintain a specific standard of service and monitor all staff against this standard
• Proactively manage complaints from customers to understand root causes and provide quibble free resolutions whilst establishing improvements to proves and internal feedback to reduce repeat issues
• Planning all duty rotas to cover the service areas in accordance with the requirements of the event diary
• Ensure the front of house team:
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• Prepare tables for guests, including linen, cutlery and glassware.

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• Have all service areas set up prior to the arrival of customers.

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• Take food and beverage orders in a timely manner.

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• Are always vigilant to the Challenge 25 policy and all findings to be recorded following company guidelines.

• Identify projects to improve the venue including the methods of delivering service and the management of customers through the site.
• Manage the environmental control for health and safety in all service delivery areas at the venue including cleanliness, audit, certification and identifying areas for environmental improvement and operational efficiency.