- GMFJ Reference
90804
- Wages
£6.10 p/h
- Hours
36.00 per week
- Date Posted
21/09/2018
- Start Date
05/11/2018
- Approx. Duration
18 months
- Location
Padstow
- Status
Now Taking Applications
- Sector
Catering & Hospitality
- Opportunity Type
Intermediate Level 2
- Employer
Paul Ainsworth At No: 6
Description
The candidate will report to the Chef de Rang who will teach and guide them through in all departments including and surpassing food and menu knowledge, food service wine and beverage service, setting the restaurant, the reservations system and hosting. Above the Chef de Rang would be the Assistant Manager who will teach more about the standards and procedures in the place. The Manager, Operations Director and Head Chef will also ensure a well rounded training in all departments including wine service, tea and coffee service, the reservations system and hosting.
There is so much to be gained from this role working with an incredibly knowledgeable and dedicated management team. They will provide food and menu knowledge, as well as helping to develop your customer service skills further. They will also ensure a well rounded training in all departments including wine service, tea and coffee service, the reservations system and hosting.
Paul says “As well as having incredible food and service, our customers must leave knowing how grateful we are they picked us to dine with.”
For more information about this vacancy please contact Truro and Penwith College on 01872 305500 (Ref ID: 90804)
Company website : https://www.paul-ainsworth.co.uk/number6/
Essential:
- Attention to detail
- Organisation
- Communication
- Able to Prioritise
Desirable:
- Problem Solving
- Adaptability
- GCSE grade C/4 in Maths and English
- Able to read and write clearly
Programme Content:
The programme involves developing effective knowledge, behaviours and skills in topics as:
- Meeting and exceeding customer expectations.
- Receiving and dealing with customer feedback.
- Understanding how your role contributes to the financial performance of the business.
- Communicating clearly and engaging customers to build positive relationships.
- Positively promoting the organisation to increase customer loyalty.
- Preparing and serving wines and cocktails.
- Preparing and serving hot drinks.
- Providing counter, buffet, take-away and carvery service.
- House keeping.
- Managing stock.
- Carrying out reception, concierge and guest services.
- Providing a positive customer service – creating a positive impression of the organisation.
- Promoting additional services and up-selling and resolving customer service problems.
- Maintaining health, safety and security of the working environment including food safety and hygiene practices.
- Working as part of a team Hospitality Team Member Apprentices must select from one of the following specialist functions: Food & Beverage, Alcoholic Beverage Service, Barista, Food Production, Concierge and Guest Services, House Keeping, Reception.
Essential:
- Punctual
- Presentable
- Confident
- Persistent
Desirable:
On successful completion of the apprenticeship there is a possibility of a job role.
The days of the role would be Tuesday to Saturday on a shift pattern between the hours of 8am and 1am. There can be some early starts 7.30am for breakfast, and late night and weekends.