Careers at Crossbasket Castle

 

Reservations & Events Supervisor – all ICMI properties

Department: Reservations
Reports to: Revenue and Reservations Manager

Primary Objectives of the Position

To maximize hotel’s rooms, meetings and events revenue and guest satisfaction by receiving, handling and processing all enquiries under the direction of the Reservations Manager. The job incumbent should work in line with company and hotel’s guidelines, business plans and service concepts.

Professional Tasks, Duties and Responsibilities

  • Surpasses guest satisfaction (internal or external guests) by thoroughly understanding their needs, actively seeking guest feedback, and following up with relevant colleagues to ensure that all guest requests are delivered completely
  • Takes personal ownership in case complaints occur, to ensure that all guest issues are resolved
  • Promotes empowerment to solve guest issues quickly and effectively, by understanding the levels of authority within the department and familiarizing with procedures related to solving common guest complaints and concerns
  • Creates a positive hotel image in every interaction
  • Records reservation information accurately; identifies and records into the computer correctly for statistical data purposes
  • Contributes to maximum occupancy of the hotel by assisting in maintaining accurate inventory control for rooms
  • Sets up and maintains filing, trace, and communication systems, and follow-up procedures in line with guidelines
  • Pre-blocks all special requests, dietary requirements or VIP accommodations accurately
  • Maximises guest satisfaction by communicating customer specifications to hotel staff
  • Maximises customer satisfaction and hotel revenue by promoting hotel restaurants and other services and facilities to guests
  • Deals with assigned incoming correspondence, contracts, e-mails and reservation messages in a timely and accurate manner
  • To understand the rate structure and current promotions
  • Takes ownership of groups and events of assigned hotels. Issues function sheets in timely manner as per agreed standards
  • Follows Enquiries process and Groups/Events Checklist
  • Motivates the team and coaches coordinators as required and creates positive working environment
  • Contributes to training new team members
  • Ensures the daily, weekly and monthly tasks are being completed. Is able to priorities tasks when in charge of the office and is fully aware who is doing what and where we are with daily tasks
  • Keeps the other supervisor and Reservation Manager informed where we are with tasks, what were the issues on shift and any large enquiries that day
  • Is able to check the payment planner and allocate payments accordingly when required
  • Contributes to the Sales leads spreadsheet
  • Keeps notes of training required among the team, adds to the monthly training log
  • Takes initiative during quiet periods to preform and delegate extra tasks
  • Checks and signs refund request when Manager not on duty
  • Ensures office is kept tidy
  • Completes individually assigned tasks

Please email CV to vickimcquillan@icmi.co.uk

 

Sous Chef

Main function:  Operation and control of the Kitchen Department in the absence of the Head Chef

Reports to:  Head Chef and in their absence the Hotel General Manager, in absence Assistant Manager or Duty Manager

Subordinates: Junior Sous, Breakfast chef, Chef de Partie, Commis Chef 

As a Sous Chef you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.  The Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. They must take the initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others. 

You will assist the Head Chef in the below and be solely responsible for the below in their absence: 

Training:

  • Train and develop staff to maximise performance, aid retention and reduce turnover.
  • Accountable for the delivery of performance in line with Company procedures.
  • Lead and inspire individuals to develop a highly motivated, committed team.
  • Ensure team receive, understand & adhere to all company policies & procedures.
  • Co-ordinate workload of staff within the hotel including rotas etc
    • To ensure that the kitchen team comply with the policy on personal hygiene and uniform
    • Support all members of the team to reach their full potential and give them the opportunity to develop their career 

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • To help the General Manger work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
    • Ensure GP figures are to target.
    • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these. 

Customer Service:

  • Develop product knowledge to ensure accurate delivery of service.
  • Monitor, analyse and provide feedback to the GM regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.
  • Resolution of customer complaints within the food operation.
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management:

  • Carry out all supplier communication activity in line with company.
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.
  • Complete orders in line with company procedures to ensure correct stock levels are maintained.
  • Ensure best price being received along with best quality. 

Incident Management:

  • Manage all incidents in line with company procedures.
  • Ensure all staff is adequately trained
  • Anticipate potential problems/situations and act accordingly to create solutions.
  • React in line with company procedure to any unexpected situations.
  • Ensure department meets all legal requirements
    • To ensure cleaning rotas are operational throughout the food production and service areas.

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to gm@crossbasketcastle.com. All applicants must be eligible to work and reside in the UK.

 

Banqueting Staff

Flexible Hours, Part-time
Shifts predominantly on the weekends

Duties:

  • Greet all guests in a personable, warm and friendly way
  • Have thorough knowledge of items on the menu which may be an issue for those guests with food intolerance's and allergies and advise guests correctly
  • Use all opportunities to up sell beverages and food
  • Proactively respond to guests’ requests and requirements
  • Acknowledge guests’ complaints and report them immediately to the supervisor

We are looking for people who are naturally confident and enjoy interacting with guests, offering an engaging, warm and relaxed service style.

Requirements of the Catering Staff:

  • Have pride in your own personal presentation
  • Vibrant and professional personality.
  • A keen interest in Food and Beverage trends
  • The ability to be flexible especially when under pressure
  • Demonstrate a proven pro active approach to daily operations
 

Waiter/Waitress

Department: Front of House

Responsible To: Restaurant Manager/Assistant Restaurant Manager

Responsible For: Restaurant and Pantry

Overall Job Description: To ensure the total satisfaction of our guests, all food and beverage service is done to set standard and general cleanliness of all restaurants and back of house.

Main Responsibilities:

  • Hand over with the Manager to ensure you are fully briefed on what is happening in the hotel before ever service and ever shift change
  • Setting the dining rooms for each service according to the table plans provided
  • Clearing down and cleaning of all dining rooms after each service
  • Serving all guests to a set standard and following all procedures put in place by the management team
  • Keep front and back of house areas clean and tidy at all times
  • Ensure that a stores list is done daily and submitted to the kitchen
  • Pass guest's requests onto Duty Manager
  • Answer the telephones in the correct manner and ensure all details are correct
  • Learn and always use the guests' names
  • Be attentive to guests' requirements
  • Talk to guests in a polite and professional manner
  • Have ready information about local sights/places of interest, distances involved etc
  • Report any faulty or broken items to the Duty Manager and record all breakages
  • Turn off all lights and heating as required
  • Be observant and security conscious at all times
  • Ensure all doors are locked and secure
  • Ensure all cleaning and daily jobs listed are completed and signed for, this must be checked and signed by management before the end of shift
  • Learning of all menu items and informing guests when asked

The above list is the main duties you are responsible for; this list should be used as a guideline and not an exhaustive list of your duties.  Overall, you are there to support the Management Team with all aspects of the daily hotel operations and you are expected to ensure the smooth running and high standards of the hotel at all times.

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please.

If this position is of interest to you and you would like to be part of our team then please contact us. All applicants must be eligible to work and reside in the UK.

If you wish to apply, please email your CV to restaurant@crossbasketcastle.com

 

ICMI Group Junior Operations Manager

Group Junior Operations Managers are required to travel between all ICMI properties and be able to step into a Duty Manager level role and support the hotels with holiday cover and staff shortages. 

They have to be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Have initiative, self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Junior Operations Managers are responsible for making decisions with the guidance of the Assistant Operations Manager and the Group Operations Manager that directly affect the day-to-day operations for the entire group. You will work closely with the Hotel General Manager on a day to day basis to ensure a flawless service and experience for our guests.

Travel and working away from home is a key factor within this job role as you will be away from home each night of your working week.  You must be able to drive and have your own car suitable for extensive travel in all weather conditions.

You are required to have a minimum of one year experience at a Duty Manager level in a 4-5 star hotel.  This is a wonderful opportunity for those who are interested and highly committed to career in the luxury hotel market.

Competitive salary and mileage provided.

Please email CV to kerrywatson@icmi.co.uk

 
 

If you are interested in employment at Crossbasket Castle please take a moment to send us your CV and covering letter.

Important points to note before sending your CV

Previous Employment

References will only be taken up if we are looking to progress your application, following interview and/or offer of employment. If you are in employment one reference must be a senior member of that organisation. Other references should include either previous employers or educational institutions.

Please give details of ALL Full and Part time positions held over the last 5 years
Start with present/most recent employer.

Equal Opportunities

Crossbasket Castle is committed to equal opportunities and has a policy not to discriminate against employees or job applicants on the grounds of race, colour, age, ethnic or national origins, nationality, sex, disability, marital status or religious belief.

Declaration

Some or all of this information may be retained and by submitting your CV you hereby give consent to this data being used. You will  understand that employment will be terminated without notice if references prove unsatisfactory or unobtainable, and that no monies will be paid in lieu of notice.

Owing to the fact that any offer of employment is fidelity bonding, you will understand that any false and misleading statement made by you on your CV will be sufficient grounds for termination of employment.

Please send us your CV via our online form »

I accept cookies from this site

We use cookies to analyse our traffic.
Please refer to our Cookie Policy for more information.
We also share your data with our advertising, social media and analytics partners who may combine it with
other information that you have provided to them or they have collected from your use of their services.
You consent to our use of cookies if you click the acceptance button and continue to use this website.