We’re looking for Front of House Team Members (FOH Team Members) to join our Food and Beverage Team.
You’ll be a real people person with an eye for detail and a passion for providing exceptional customer service. FOH Team Members have varied roles, working across a number of our catering areas supporting the day-to-day running of Harewood’s catering, maximising returns and ensuring excellent customer service is delivered.

Main purpose of the role:

• Providing a warm welcome to all.
• The role is customer-focused, so experience in a customer-facing role and good communication skills are essential.
• Providing visitors with accurate information to optimise the visitor experience.
• To prepare and serve items from a varied and seasonal menu.
• Follow operating procedures and processes and adhere to all Health & Safety and Food Safety Legislation. It is essential to provide safe food and hygiene practices, working within the Safer Food, Better Business guidelines.
• Ensure stock rooms are always tidy and organised, storing product and display materials safely.
• Ensure effective stock rotation to minimise product wastage.
• Undertake stock checks to support with ordering.
• To maintain high standards and cleanliness within working areas. Set up, replenish and clear down the working area.
• You must be able to work individually and as part of a team.

Special Considerations
This role may include some heavy lifting of stock and working outside.
+ Responsible to: Food + Beverage Manager (F+B Manager)
+ Contract: Fixed Term until 4 January 2026
+ Hours: 37.5 hours per week, including weekends and bank holidays
+ Rate of pay: £12.21 per hour
+ Great work-life balance with mostly daytime shifts (except for occasional private dining)
+ Fantastic holiday package of 25 days + bank holidays per annum (pro-rata for part-time employees)

• Providing a warm welcome to all.
• The role is customer-focused, so experience in a customer-facing role and good communication skills are essential.
• Providing visitors with accurate information to optimise the visitor experience.
• To prepare and serve items from a varied and seasonal menu.
• Follow operating procedures and processes and adhere to all Health & Safety and Food Safety Legislation. It is essential to provide safe food and hygiene practices, working within the Safer Food, Better Business guidelines.
• Ensure stock rooms are always tidy and organised, storing product and display materials safely.
• Ensure effective stock rotation to minimise product wastage.
• Undertake stock checks to support with ordering.
• To maintain high standards and cleanliness within working areas. Set up, replenish and clear down the working area.
• You must be able to work individually and as part of a team