Hospitality Manager

at  Searcys

Company Description
Searcys are looking for a Hospitality Manager for one of its City Based venues, as a Hospitality Manager for Searcys you will lead on the events and private dining for the venue, you will have a proven track record in building strong relationships with clients and be able to lead a team to deliver quality service to our guests.
One Moorgate Place, home of Chartered Accountants’ Hall, is a beautiful Grade II listed building, packed with original features to impress any guest. We offer conferencing facilities, modern, spacious meeting rooms and a range of elegant spaces for private dining and events.
This role will be based in a B&I contract closely located to Barbican.

As a Hospitality Manager you will receive the following industry leading benefits:

• 50% discount across Searcys venues
• Enrolment into the Searcys pension scheme
• Up to 38 days annual leave (dependant on job role)
• Access to everyday discounts and communication portal
• Employee assistance programme
• Chef Whites Provided
• Monthly Culinary courses
• Meals provided on shift when working within one of our venue.
• Discount off overnight stays in London
• Your birthday off to celebrate in style
• A day off to volunteer / give back to the charity of your choice

Job Description
Position : Full Time
Salary : £36,000 - plus overtime.

Role responsibilities:

• Play an integral role in the successful delivery of events across the site.
• To manage and provide direction, guidance and support to staff in the provision of all elements of the hospitality services, ensuring they are able to carry out their roles efficiently and effectively.
• To work with the Senior Managers, Kitchen and Events Operations team to plan, organise and deliver a successful operation of our events.
• Ensure all events run as per the schedules laid out.
• Be able to understand the Ungerboeck booking system and deliver all booking refreshments as per request.
• Build positive working relationships & communication methods with key departments.
• To brief the Hospitality team on all aspects of the business and to oversee the running of all assigned events.
• To meet clients and ensure their customer journey is flawless with meeting them on arrival making sure that the event is as they require.
• Also ensuring that any changes/amendments on the day are communicated on to the relevant people where necessary
• To lead the Assistant Managers, supervisors, waiters and colleagues
• To develop coherent, accurate and timely event reports as required
• Ensure efficient and cost-effective management of the business with regards, staff, stock and equipment
• To assist in the development of the operations waiting team, making sure that they adhere to standards set out.
• To ensure that all legislative and Government guidelines are adhered to, including (but not exclusively) The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, GDPR etc. within the areas of responsibility. Act as an allergy champion.
• To train or provide training to the staff to ensure they operate in accordance with the department standards including any casual labour that may be required. To conduct training in line with the operations departments training calendar and the training matrix.
• Implementation of the staff induction and mandatory training within the first three months of employment and monitoring of staff performance during probation.
• To monitor on a daily basis the standards achieved in your department, to deliver exceptional customer service and levels of attention to detail and report any areas of concerns to the Deputy General Manager.
• To monitor that all staff present themselves correctly for duty and are well groomed whilst on duty.
• To carry out regular checks in the event areas for maintenance, housekeeping and other health and safety issues. Report these to the Facilities helpdesk.
• To ensure in house accounting policies are adhered to and food standard is monitored, and beverages are controlled, including performing stock take in all areas including liquor, equipment and linen.
• To ensure the department/team are following Searcys cash handling and cashing up procedures and that any discrepancies are reported immediately to your line manager.
• Support with the recruitment and selection of staff • Deputise for the Senior Managers in their absence.
• To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations • To carry out staff meetings.
• To make sure a coherent handover is submitted for the events and any issues escalated to the relevant head of department.

QUALIFICATIONS

• Excellent product knowledge (food/beverage)
• Experience in F&B operations
• Experience as a leader in event operations (desirable)
• Good business acumen (desirable)
• A positive demeanour and attitude to solve problems.
• Leads innovation and keeping updated with current trends in the market.
• Leads by example by acting professionally at all times.
• Excellent communication skills
• Takes the initiative.
• Excellent time management
• Supportive / Team player
• Good presentation skills
• Strong IT/Administration skills
• Personal License Holder (desirable)
• Excellent customer care skills
  Additional Information
  Searcys, Britain’s oldest catering and restaurant brand, was established in 1847. We are best known for our Champagne Bars, Restaurants, and stunning Events Venues in iconic destinations such as 116 Pall Mall, The Barbican, The HAC, The Gherkin, and St Pancras International.
  Our commitment to delivering unparalleled service, quality, and innovation is reflected in every aspect of our brand. At Searcys, we recognise the value of individuality and actively embrace the diversity of our teams, as they are the cornerstone of our success.
  If you share our passion for the hospitality industry and seek a dynamic work environment that celebrates your unique strengths, we would love for you to join our tea

• Play an integral role in the successful delivery of events across the site.
• To manage and provide direction, guidance and support to staff in the provision of all elements of the hospitality services, ensuring they are able to carry out their roles efficiently and effectively.
• To work with the Senior Managers, Kitchen and Events Operations team to plan, organise and deliver a successful operation of our events.
• Ensure all events run as per the schedules laid out.
• Be able to understand the Ungerboeck booking system and deliver all booking refreshments as per request.
• Build positive working relationships & communication methods with key departments.
• To brief the Hospitality team on all aspects of the business and to oversee the running of all assigned events.
• To meet clients and ensure their customer journey is flawless with meeting them on arrival making sure that the event is as they require.
• Also ensuring that any changes/amendments on the day are communicated on to the relevant people where necessary
• To lead the Assistant Managers, supervisors, waiters and colleagues
• To develop coherent, accurate and timely event reports as required
• Ensure efficient and cost-effective management of the business with regards, staff, stock and equipment
• To assist in the development of the operations waiting team, making sure that they adhere to standards set out.
• To ensure that all legislative and Government guidelines are adhered to, including (but not exclusively) The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, GDPR etc. within the areas of responsibility. Act as an allergy champion.
• To train or provide training to the staff to ensure they operate in accordance with the department standards including any casual labour that may be required. To conduct training in line with the operations departments training calendar and the training matrix.
• Implementation of the staff induction and mandatory training within the first three months of employment and monitoring of staff performance during probation.
• To monitor on a daily basis the standards achieved in your department, to deliver exceptional customer service and levels of attention to detail and report any areas of concerns to the Deputy General Manager.
• To monitor that all staff present themselves correctly for duty and are well groomed whilst on duty.
• To carry out regular checks in the event areas for maintenance, housekeeping and other health and safety issues. Report these to the Facilities helpdesk.
• To ensure in house accounting policies are adhered to and food standard is monitored, and beverages are controlled, including performing stock take in all areas including liquor, equipment and linen.
• To ensure the department/team are following Searcys cash handling and cashing up procedures and that any discrepancies are reported immediately to your line manager.
• Support with the recruitment and selection of staff • Deputise for the Senior Managers in their absence.
• To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations • To carry out staff meetings.
• To make sure a coherent handover is submitted for the events and any issues escalated to the relevant head of department