Job Purpose
Overall responsibility for the hospitality operation. Involved in developing in house sales, and able to understand and manage in accordance with finance and budget requirements within the specific site of CH&CO/Vacherin. Responsible as directed by the GM for ensuring the service within the hospitality department is delivered in line with the client requirements and the CH&CO/Vacherin brand.

Key responsibilities and accountabilities

Food and Service Development
• Ensure that the client expectations of food and food service are consistently delivered in line with the CH&CO/Vacherin brand.
• Ensure full briefings are given to all staff regarding events, detailing food and food service standards to ensure that the staff are fully aware of the client requirements and their role in delivery.
• Continually monitor the service and food provided in the department, give feedback to the chefs/ service team and to ensure the food and service is of the highest quality.
• Proactively make suggestions to GM regarding innovation in food and food service to develop the business at the relevant site.

Relationship Management
• Develop and sustain good working relationships with the client at the relevant site.
• In the absence of the GM act as the first point of reference for all client comments and concerns and take any necessary action.
• Actively gain customer feedback and to use the information to improve the offering at any given business.

Finance
• Working with the GM ensure the site achieves the financial targets agreed with the client in line with the budget.
• Understand and interpret the relevant financial control systems and use the information to measure performance and work with the GM to achieve all financial targets.
• In the absence of the GM prepare, produce and present a monthly financial report for the Operations Directors detailing financial performance, activity and plans for the relevant site and outlining any necessary action that has been taken.
• Understand and interpret the financial control systems relevant to Hospitality and use the information to measure performance and work with the GM to achieve Hospitality financial targets.
• Ensure the accuracy of the details on the Spoonfed hospitality booking software.

Managing/Developing a Team
• Ensure all staff carry out tasks in accordance with company health, hygiene, quality and safety standards as set out in the appropriate CH&CO manual.
• Provide effective day-to-day performance management to all Front of House staff at the site.
• As directed by the GM provide induction, initial skills and on the job training for all Front of House staff to ensure the service is delivered in line with client expectations and CH&CO standards.
• Report staff absence, timekeeping, sickness to GM and where necessary provide the information to the relevant department in CH&CO/Vacherin
• Complete weekly Hospitality meetings with the booking team and the chefs to ensure efficient delivery of the service inc event activations
• Provide feedback and coaching to any member of staff ensuring that all team members are aware of CH&CO/Vacherin standards and requirements and carry out their jobs to the best of their ability in a timely and efficient manner.
• Provide feedback on the suitability and reliability of casual staff to the relevant department in CH&CO.