Front of House Manager at The Dunes Hotel
BIFL4, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

20 Nov, 25

Salary

35000.0

Posted On

21 Aug, 25

Experience

1 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Service Delivery, Supervisory Skills, Communication Skills, Weddings, Service Operations

Industry

Hospitality

Description

JOB OVERVIEW

We are seeking a dedicated and experienced Front of House to oversee our operations at The Dunes Hotel. . This role is essential in leading our team of bar and restaurant staff to run all aspects of food and beverage service, including weddings, conferences, events, breakfast, bar and restaurant operations. . The ideal candidate will have a passion for hospitality, be comfortable leading a team and be motivated to contribute to the growth of the business.

QUALIFICATIONS

  • Proven management or leadership experience in a bar, restaurant or hotel setting
  • Strong knowledge of food and drink service operations.
  • Excellent supervisory skills with the ability to motivate and lead a diverse team effectively.
  • Exceptional communication skills to interact with guests and staff alike.
  • A passion for hospitality with a keen eye for detail in service delivery.
  • Ability to work flexible hours including evenings, weekends, and holidays as required.
  • Advantageous to have experience of weddings and events service.
    Job Type: Full-time
    Pay: £29,000.00-£35,000.00 per year

Benefits:

  • Company pension
  • Discounted or free food
  • Employee discount
  • Free parking
  • On-site parking

Experience:

  • Hospitality: 1 year (preferred)
  • Management: 1 year (preferred)
  • Supervising: 1 year (required)
  • Restaurant: 1 year (required)
  • Bartending: 1 year (required)

Licence/Certification:

  • Driving Licence (preferred)

Work Location: In perso

Responsibilities
  • Manage daily operations of the food and beverage department, ensuring exceptional service delivery.
  • Supervise and train staff in bartending and restaurant service.
  • Monitor stock levels and order from our list of approved suppliers.
  • Collaborate with kitchen staff to ensure staff training and a smooth operation.
  • Handle guest inquiries and complaints professionally, striving for complete satisfaction.
  • Maintain cleaning standards and check lists
  • Conduct regular training sessions on service and bar standards.
  • Ensure GP and cash profit margins are maintained and controls are both in place and communicated effectively.
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