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Below are some of the vacancies available to MJ Personnel.
Temporary Vacancies
| Plate Waiting Staff |
upto £5.75 per hour |
| Silver Service Staff |
upto £5.85 per hour |
| Wine Waiter |
upto £6.00 per hour |
| Bar Staff |
upto £6.00 per hour |
| Breakfast Staff |
upto £5.75 per hour |
| Head Chef |
upto £12.00 per hour |
| Sous Chef |
upto £10.00 per hour |
| Pastry Chef |
upto £10.00 per hour |
| Chef de partie |
upto £9.00 per hour |
| Commis Chef |
upto £8.00 per hour |
| Cook |
upto £7.00 per hour |
| Porter |
upto £6.50 per hour |
| Kitchen Porter |
upto £6.00 per hour |
| Room Attendants |
upto £5.75 per hour |
Permanent Vacancies
Please click on the title to full details of the job.
Food And Beverage Manager
Assistant Events Manager
Chef's Positions
Food And Beverage Manager
Department: Food and Beverage
Responsible to: Hotel General Manager
Responsible For: All Staff working in Food and Beverage Operation
Areas of Responsibility:
- Banquet and Catering
- Restaurant
- Garden Bar
- Hotel Lobby
- Room Service
- All Function Rooms
- All Event Bars
- Court House
- Back of House and Stewarding
- Kitchen (Via Head Chefs)
- Abbey Gate
Scope of the Role
Co-ordination of all Food and Beverage areas (F&B) to ensure the smooth running of the operation. By respecting and putting into place the NOH standards, with the objective of achieving the annual budget results and effectively managing costs. All with the ultimate goal of Guest Satisfaction in all areas.
Responsibilities:
- Carry out a monthly analysis of revenue and costs in all F&B outlets, with the assistance of the department heads
- Ensure that food costs are achieved by the Head Chef
- Ensure stock take results are achieved by the Bar Managers and Cellar Person
- To continually seek to improve the guest satisfaction and exceed their expectations
- To effectively manage and control all department costs (e.g. entertainment, equipment etc)
- To manage payroll costs in all F&B outlets accordance with budget, by overseeing rotas (including the management of holidays overtime etc)
- To ensure that all staff are trained to the NOH standards
- Be involved and assist with the planning of marketing activities for the F&B operation
- To create and implement a F& B Newsletter
- To be responsible for the seasonal changing of menus and prices together with the Head Chef
- To ensure that all prices and menu changes are entered into the VisualOne system
- To purchase and forecast equipment needed, ensuring par stock levels are achieved and the par stock lists are correct
- To motivate and develop the F&B management team
- Monitor the progress of competitors F&B operations
- To coordinate and plan for large events including: Valentines Day, Christmas, New Years Eve etc
- Responsible for the synergy between Sales and F&B in order to maximise revenue
- Being the Host for all events while on duty
- To carry out DM Duties inline Coombe Abbey standards and procedures
- Implementation of cost control.
Accounting
- If any queries are given back by accounts these are to be checked and returned to the accounts office.
Sales Management
- Any opportunities to ‘up-sell’ a product should be followed through.
- Show rounds of the hotel facilities are undertaken when required.
Planning and Organisation
- Department rotas to be prepared to meet the business demands and any holiday/lieu time requests from the department.
- Holiday time for each member of staff is taken before the end of March of each year and this holiday time to be spread out over the course of 1 year.
- Only 1 supervisor/manager off for holiday in each area at any given time.
Training and Development
- Staff Appraisal to be completed.
- To lead and motivate your team allowing for an environment of good communication and working practices.
- To train and develop your team.
Personal
- All personnel to abide by the Grooming Standards stipulated by the company. To present yourself in a professional and business like manner at all times.
- To ensure the working environment is hazard free and that working practises are in line with health and safety policy.
- To ensure that you are fully conversant with Company fire and emergency evacuation procedures, and Health & Safety at work procedures.
Occasional Duties:
- To fulfil any other reasonable request made by management.
- Where possible to think of ways to improve the quality or service to the guest.
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Assistant Events Manager
Department: Events
Responsible For: Events Supervisors/ Waiters/ess
Responsible to: General Manager
Hours of Work: 40 Hours To business requirements
Main Duties Include:
To be responsible for the day to day running and ongoing development of the Marquee, also to assist the Events Manager in ensuring the correct and efficient smooth running of the State Rooms and a high level of guest service.
General Responsibilities
- All Events to be serviced to the highest standard
- Event host to be greeted and details of the event to be checked
- Delegate to the Events Supervisor and Events Staff when necessary
- Maintenance of all State rooms to be monitored and issues to be noted to the
- correct department
- To assist the Events Manager with any issues/problems on future bookings
- When required advise the deputy/operations manager the need for hire items to aid a future booking
- Meet any brides and grooms to go through final details for the wedding day which you will host
- Liase with the Bars Manager or Bars Supervisor to aide the smooth running of the event
- To maintain a clean environment at all times in the Marquee, State rooms and Function Corridor
- To make sure all tables are correctly dressed within keeping of the castle
- Be aware of the Events for the following week and arrange State rooms when possible for the next function on a nightly basis
Accounting
- When hosting a function to fill in the accounting details correctly on the summary sheet so reception can bill the account accordingly
- If any queries are given back by accounts these are to be checked and returned to the accounts office
Sales Management
- Any opportunities to ‘up-sell’ a product should be followed through
- Show rounds of the hotel facilities are undertaken if required
Planning and Organisation
- To produce staff rotas to meet the business demands in the marquee and any holiday/lieu time requests from the department
- Time sheets to be collated and presented in a timely manner weekly
- Holiday time for each member of staff is taken before the end of March of each year and this holiday time to spread out over the course of 1 year
- When possible to be aware of the need to send staff off duty to reduce staff costs
Staff Development
- 6 monthly training plan to be prepared and executed to maintain operational standards for all Marquee staff
- To leading and motivating the team allowing for an environment of good communication and working practices
- Arranging a meeting to be held once every 3 months for all staff to update on positive/negative issues with a view to link the team together
Personal
- All personnel to abide by the standard of uniform presentation and dress code stipulated by the company
- To ensure the working environment is hazard free and that working practises are in line with health and safety policy
Occasional Duties
- To fulfil any reasonable tasks requested by other managers
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