Hospitality Team Member Apprentice.

Marsham Court Hotel Ltd Bournemouth

The scope and purpose of the role is to: •Ensure that the guest receives an outstanding customer experience, exceeding the customers’ expectations •Provide a friendly service to the guests and visitors of the hotel to the standard set by Management •Promote the company’s values (Service, Experience, Family)

Apprenticeships > Level 2 (Intermediate) Apprenticeship Catering & Hospitality

  • GMFJ Reference
    125151
  • Wages
    £4.15 p/h
  • Hours
    37.00 per week
  • Date Posted
    29/01/2021
  • Start Date
    20/03/2021

  • Location
    Bournemouth
  • Status
    Now Taking Applications
  • Sector
    Catering & Hospitality
  • Employment Type
    Intermediate Level 2
  • Employer
    Marsham Court Hotel Ltd

Description of Opportunity

General Duties – Greet and serve all guests in a friendly, professional and polite manner Ensure correct uniform and name badge is worn at all times It is your responsibility to ensure that your timesheet is completely correctly and is handed into the management on time every week Carry out any reasonable requests made by the Head of Departments and Guest Service Managers Adhere to the hotel Health, Safety & Fire policy at all times Bar Operate the till systems ensuring service is smooth and efficient. Responsibility must be taken for any transaction you make and any mistakes are corrected. If you make a mistake, ensure that you inform the Duty Manager immediately Ensure all bars are opened and closed following the current Standard Operating Procedures (SOP’s) Ensure the ‘Hotel Bar rules’ are followed correctly at all times and that you understand the rules set out in line with licensing laws Have a good knowledge of all products and wine we sell. Ensure the correct measures and glasses are used When required provide ‘Wine Waiter’ service in the restaurant Prepare and serve a variety of Barista Coffees, alcoholic and non-alcohol drinks according to the training you will be given Ensure all tasks set out on the shift sheets and cleaning rotas are completed to the standard as set out by Management Ensure the bar and lounge areas are kept clean and tidy at all times, paying attention to small details Be proactive when walking around the bar and lounge areas, taking orders from guest and delivering the orders (tray service) Restaurant Follow the departments SOP’s (Standard Operating Procedures), provide a consistently high level of service to all guests, to ensure they receive a positive memorable experience Ensure you read and understand all menus and food being served. If you are unsure, you must ask a manager during shift briefings Ensure all tables are correctly laid, stations are tidy and all ‘mis en place’ is ready before service starts When clearing tables, stack everything neatly and in the correct manner on trays at the station Maintain constant vigilance on all tables at your station to ensure no guest waits too long for anything Ensure all glassware and cutlery is cleaned polished and stored correctly Complete all daily and weekly cleaning tasks set out by Management Housekeeping Ensure all bedrooms in your section are serviced in-line with current S.O.P’s Ensure the following is completed on a daily basis: Beds are made Basins, baths, showers and toilets cleaned Bath mats and towels changed and floors washed Toothbrush glasses and cabinets cleaned and washed Bedroom vacuumed, polished and cleaned and drawers re-lined All rubbish removed Re-supply toilet rolls, tissues, hygiene bags, soap, shampoo and shower cap where necessary Empty kettle Ventilate room where necessary and if weather permits Ensure bed linen is changed on guest departure and on guests third day if stay is longer than four nights Ensure all public areas in the designated section are kept clean and tidy whilst working Ensure that no towels/linen are left in public areas unless bagged or in a trolley (ie not left directly on the corridor carpet) Carry out early morning front of house cleaning duties Ensure cleaning boxes and supply bags are re-stocked and rubbish is disposed of in the correct place at the end of each shift Ensure any lost property is Tagged with the date and room number Left on the bed for the Shift Supervisor to collect, who will hand it to Reception Inform the Shift Supervisor immediately if more than the stated guests have slept in the room Ensure any loss, damage or maintenance problems are reported to the Shift Supervisor immediately Ensure that when emptying the rubbish from the bedrooms that extra effort is made to separate items that can be recycled When taking the rubbish down to the bin house at the end of the shift, rubbish is put in the correct bins (ie recycled items in the recycling bin and not the main municipal bin)

For more information about this vacancy please contact BOURNEMOUTH AND POOLE COLLEGE on 01202 205205 (Ref ID: 125151)

Good communicator  Organised
Maths and English GCSE 2 or above or Functional Skills level 1
Hospitality team member level 2.One day at college (Tuesday) during term time with classroom based learning and workshops. You will also practice your skills within the college restaurant, which is open to the public.Personal DevelopmentEnsure you attend training as requiredMeet with the Head of maintenance regularly for monthly catch-ups in line with hotel policiesMeet regularly with your mentor to discuss your training and development
Willingness to learn Hardworking Reliable Punctual Dedicated
Could progress to higher level apprenticeship or full time role

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