Careers

Job Title: Duty Manager

Reports To: Operations Manager

Last Updated: January 2026

Summary of Position
The Duty Manager is responsible for the smooth and efficient operation of the hotel during their shift, acting as the senior on site lead in the absence of the Operations Manager. The role ensures guest expectations are consistently met, operational standards are upheld, and team members are supported to deliver excellent hospitality.

Duties & Responsibilities
Guest Experience & Service Standards
• Ensure all guests receive a consistently high standard of hospitality and customer service.
• Act as a visible and approachable point of contact for guests, addressing queries and concerns promptly.
• Handle complaints professionally, confidently, and proactively, escalating issues where appropriate.
Operational Management
• Oversee daily hotel operations during the shift, ensuring all systems, procedures, and brand standards are followed.
• Supervise breakfast and dinner service, providing guidance and hands on support to staff where required.
• Carry out inspections of the restaurant, public areas, and toilets at the start and near the end of each shift to ensure cleanliness and presentation standards are maintained.
• Ensure the exterior of the hotel is clean, safe, and well presented at all times.
Team Supervision & Standards
• Ensure all scheduled staff are present, correctly dressed, and wearing full uniform in line with company standards.
• Act as a role model for appearance, conduct, and customer service.
• Provide direction, support, and motivation to team members on shift.

Cash, Security & Compliance
• Maintain strict security procedures relating to stock control, keys, safes, and cash floats.
• Ensure bar cash is accurately reconciled and all banking is completed correctly and securely.
• Ensure full knowledge of, and compliance with, company policies relating to fire safety, alarm activation, and evacuation procedures.
General Responsibilities
• Undertake additional duties or tasks outside the normal daily or weekly routine, within the scope of the role, as reasonably requested by the Operations Manager.

Job Title: Kitchen Porter / Assistant
Reports To: Head Chef / Sous Chef / Chef de Partie
Date Updated: January 2026
Summary of Position
The Kitchen Porter / Assistant is responsible for maintaining high standards of cleanliness and organisation within the kitchen and wash up areas. The role supports the kitchen team by ensuring all equipment and working areas are hygienic, safe, and operational, while assisting with basic food preparation and other duties as required.
Duties & Responsibilities
General Responsibilities
• To report for duty at the correct time as per the agreed rota, dressed in full and correct hotel uniform.
• To maintain a high standard of personal hygiene, appearance, and cleanliness at all times.
• To demonstrate a reliable, flexible, and positive approach to work.
Cleaning & Wash Up Duties
• To take primary responsibility for maintaining the cleanliness of the kitchen, pot wash, and wash up areas at all times.
• To ensure all dishes, utensils, kitchen equipment, and service items are cleaned, sanitised, and returned to the appropriate departments promptly, particularly during busy service periods.
• To clean and maintain kitchen areas including countertops, floors, sinks, walls, and equipment in line with company standards.
• To keep back of house corridors, storage, and service areas clean, tidy, and safe.
• To follow daily, weekly, and monthly cleaning schedules accurately and consistently.
Hygiene, Health & Safety
• To maintain high standards of hygiene and food safety in line with company policies and legal requirements.
• To complete all required cleaning, temperature, and safety checklists accurately and on time.
• To use cleaning chemicals and equipment safely, following manufacturer instructions and COSHH guidance, and ensuring correct storage at all times.
• To dispose of waste and recycling correctly, in accordance with company environmental and waste management policies.
Kitchen Support
• To assist with basic food preparation tasks as required, under the direction of kitchen management.
• To assist with inventory organisation, including the safe storage and rotation of goods and deliveries.
• To ensure fridges, storage areas, and equipment under your control are kept clean and well organised.
Communication & Teamwork
• To develop and maintain positive, professional, and productive working relationships with the kitchen team and other departments.
• To report any suspicious incidents, equipment faults, maintenance issues, or health and safety concerns promptly to a member of the kitchen management team.
• To attend all mandatory and role specific training sessions as required.
Compliance & Flexibility
• To demonstrate a willingness to take on additional duties and responsibilities when operationally required.
• To have a sound working knowledge of, and comply fully with, all relevant company policies and legal requirements, including:
o Fire regulations and emergency procedures
o Health and safety legislation
o HACCP policies within the kitchen
o Kitchen cleaning policies and procedures
o First aid procedures
• To undertake reasonable additional duties or work outside the normal daily or weekly routine, within the scope of the role, at the request of the Line Manager or General Manager.

Job Title: Breakfast Chef / Prep Chef
Reports To: Head Chef / Sous Chef
Date Updated: January 2026

Summary of Position
The Breakfast Chef / Prep Chef is responsible for the preparation, cooking, and presentation of high quality à la carte breakfast dishes, ensuring consistent standards of food quality, presentation, and service. The role also supports food preparation for other kitchen services while maintaining excellent standards of hygiene, organisation, and food safety.

Duties & Responsibilities
General Responsibilities
• To report for duty at the correct time in accordance with the rota, dressed in full and correct hotel uniform.
• To maintain a high standard of personal hygiene, appearance, and cleanliness at all times.
• To demonstrate a professional, reliable, and flexible approach to work.
Breakfast Service
• To take primary responsibility for the smooth running of breakfast service and breakfast related functions.
• To prepare, cook, and present breakfast dishes to agreed specifications and quality standards.
• To ensure all preparation is completed efficiently for the next breakfast service.
• To ensure breakfast service areas are fully stocked, organised, and operational at all times.
Food Preparation & Kitchen Support
• To assist the wider kitchen team by carrying out relevant food preparation for lunch, dinner, afternoon tea, and function services as required.
• To manage breakfast related food ordering by recording accurate requirements in the order book at the end of each shift.
• To ensure fridges and storage areas under your control are organised, compliant, and correctly labelled.
Hygiene, Health & Safety
• To maintain consistently high standards of kitchen cleanliness and hygiene.
• To complete all required food safety, temperature, and cleaning checklists accurately and on time.
• To follow daily, weekly, and monthly cleaning schedules as assigned.
• To ensure all chemicals and cleaning materials are used correctly and stored safely in line with COSHH guidance.
• To leave the kitchen in a clean, tidy, and organised condition at the end of each shift, ready for the next service.
Compliance & Reporting
• To report any suspicious incidents, equipment faults, maintenance issues, or safety concerns promptly to senior kitchen management.
• To attend all mandatory and role specific training sessions as required.
• To demonstrate flexibility and a willingness to take on additional duties when operationally necessary.
Company & Legal Compliance
• To have a sound working knowledge of, and fully comply with, all relevant company policies and legal requirements, including:
o Fire regulations and emergency procedures
o Health and safety legislation
o HACCP policies within the kitchen
o Cleaning policies and procedures
o First aid procedures
• To undertake reasonable additional duties or work outside the normal daily or weekly routine, within the scope of the role, at the request of the Line Manager or General Manager.
• To fully understand and adhere to all company policies as outlined in the Staff Handbook.

Job Title: Chef de Partie
Reports To: Sous Chef / Head Chef
Date Updated: January 2026
Summary of Position
The Chef de Partie is responsible for the smooth and efficient operation of their designated kitchen section. The role ensures the consistent preparation and presentation of food to the required standards while maintaining high levels of hygiene, food safety, and health and safety compliance. The Chef de Partie supports senior kitchen management and contributes positively to team development and kitchen performance.
Duties & Responsibilities
General Responsibilities
• To report for work at the correct time as per the agreed rota, dressed in full and correct hotel uniform.
• To maintain a high standard of personal hygiene, appearance, and cleanliness at all times.
• To demonstrate a professional and flexible approach to all duties.
Kitchen Operations
• To be fully responsible for the mise en place for the restaurant and functions within the assigned section.
• To prepare, cook, and present food for restaurant service and functions to the required standard and specifications.
• To ensure all dishes are prepared in line with agreed recipes, portion controls, and presentation standards.
• To actively develop and maintain strong product knowledge across all menu items and kitchen sections.
Supervision & Training
• To assist the Head Chef and Sous Chef with ordering and stock control requirements.
• To train, support, and supervise Commis Chefs and junior kitchen team members within the section.
• To communicate effectively with the Head Chef and Sous Chef regarding food preparation, service, and operational matters.
Hygiene, Health & Safety
• To maintain a consistently high standard of cleanliness and hygiene within the kitchen and assigned section.
• To complete all required kitchen checklists and documentation accurately and on time.
• To ensure full compliance with food hygiene legislation, HACCP controls, and health and safety regulations at all times.
• To report any equipment faults, maintenance issues, or safety concerns promptly to senior kitchen management.
• To follow correct usage instructions for all chemicals and cleaning materials and ensure they are stored safely and correctly.
Compliance & Company Standards
• To have a thorough working knowledge of, and comply with, all relevant company policies and legal requirements, including:
o Fire regulations and emergency procedures
o Health and safety regulations
o First aid procedures
o Food hygiene legislation
o HACCP policies within the kitchen
o Kitchen cleaning and sanitation procedures
• To attend all mandatory and role-related training sessions as required.
• To demonstrate flexibility and a willingness to take on additional responsibilities where operationally necessary.
• To undertake reasonable additional duties or work outside the normal routine, within the scope of the role, as requested by the Head Chef or General Manager.
• To fully understand and adhere to all company policies as outlined in the Staff Handbook.

Job Title: Food & Beverage Assistant

Reports To: Restaurant Supervisor / Duty Manager / Operations Manager

Updated: January 2026
Summary of Position
To provide professional table, wine and bar service to customers in the hotel restaurant, lounge and bar areas. To serve behind hotel bars as required and deliver room service to guests. To maximise revenue by up selling products at every appropriate opportunity.
Duties & Responsibilities
Service Standards
• Arrive for work on time and in full, correct hotel uniform as per rota requirements.
• Maintain a high standard of personal hygiene at all times.
• Provide a welcoming, friendly and professional service to all customers.
• Serve food and beverages accurately and efficiently, ensuring alcoholic drinks are served only to permitted persons.
• Prepare, clear and clean dining and service areas in accordance with hotel standards.
• Prepare and present customer bills.
• Receive payments and issue correct change.
• Take and record restaurant reservations accurately.
• Provide room service to hotel guests when requested.
Bar Service
• Prepare the bar area for service.
• Clean and polish glassware to hotel standards.
• Prepare and connect kegs/gas cylinders safely and correctly; stack empty kegs securely.
• Ensure the bar is fully stocked with products, garnishes, ice, and service utensils.
Customer Care
• Greet customers in a polite and welcoming manner.
• Deal promptly with enquiries and complaints, referring customers to management where appropriate.
• Maintain high levels of customer service at all times.

Operational Duties
• Receive and store supplier deliveries safely and in line with procedures.
• Observe food hygiene, health & safety and allergen procedures at all times.
• Comply with risk assessments and cleaning schedules for the restaurant, lounge and bar.
• Carry out procedures to maintain customer safety and ensure the security of premises, equipment and stock.
• Maintain good working relationships with all departments and support colleagues as part of the team.
• Undertake any other reasonable duties as requested by Management.

Job Title: Housekeeper

Reports To: Housekeeping Supervisor / Housekeeping Manager

Updated: January 2026
Summary of Position
The primary purpose of housekeeping is to remove soil, maintain cleanliness, and prevent re deposition of dirt on surfaces. The Housekeeper is responsible for the cleaning and upkeep of hotel bedrooms, corridors, public toilets, and reception areas, ensuring all spaces meet the hotel’s presentation and hygiene standards.
Duties & Responsibilities
Professional Standards
• Arrive for work on time as per rota and in full, correct hotel uniform.
• Maintain a high standard of personal hygiene at all times.
• Maintain positive working relationships with colleagues, other departments, and management.
Daily Operations
• Prepare the daily cleaning schedule, identifying stayovers, departures, and arrivals. Prioritise private arrival rooms to meet the 2pm check in requirement.
• Ensure all dirty laundry is packed and sent to the laundry department daily. On return, ensure all clean items are neatly stored.
• Ensure cleaning trolleys/boxes are fully stocked with required materials before starting service.
• Clean all bedrooms, bathrooms, corridors, and public areas to the standards expected of a three star hotel.
• Conduct routine checks on all electrical appliances and equipment within guest rooms and public areas.
• Report all maintenance issues daily to the Duty Manager.
• Submit all lost property immediately to Reception in accordance with procedures.
• Be fully familiar with and follow the hotel’s fire evacuation procedures.
Health, Safety & Compliance
• Adhere to all risk assessments and follow safe working methods under Health & Safety and COSHH regulations.
• Implement and support energy conservation measures to reduce hotel costs.

• Report any signs of pests or insects immediately to the Housekeeping Manager or Duty Manager.
• Report any guest who appears unwell to the Housekeeping Manager or Duty Manager.
• Report all accidents involving yourself, colleagues, or guests to the Duty Manager for appropriate action.
• Ensure guest confidentiality, security procedures, and company standards are always upheld.
Guest Service
• Provide a courteous, helpful, and proactive attitude towards all guests, anticipating and responding to their individual needs.
General
• Attend training sessions as required.
• Carry out any additional tasks or reasonable duties assigned by the Housekeeping Manager or Duty Manager

Job Title: Receptionist

Reports To: Duty Manager / Operations Manager

Updated: January 2026
Summary of Position
The Receptionist is responsible for welcoming and registering all guests, ensuring accurate processing of their details and charges, and completing daily financial balancing procedures. The role includes handling reservations, delivering concierge support, and maintaining effective communication with all hotel departments to ensure smooth overall operations.
Duties & Responsibilities
Compliance & Safety
• Have full knowledge of and act upon hotel fire and emergency procedures as outlined in the hotel Fire Plan.
• Comply with risk assessments and safe working practices under relevant Health & Safety legislation.
• Report for duty punctually, as per rota, in full and correct hotel uniform.
Front Desk Operations
• Welcome, register and check in all guests, completing required documentation to company standards.
• Process all charges to guest accounts, including bar, restaurant, telephone and other billable services.
• Present and settle guest bills on departure in an accurate and professional manner.
• Operate the hotel switchboard, reservation systems and computer software in line with company procedures.
• Ensure all messages are received promptly and passed to the correct guest or department.
• Maintain a courteous, professional and helpful manner at all times, anticipating and responding to guest needs.

Financial Responsibilities
• Be responsible for the reception float and hotel safe during shifts, ensuring balances remain accurate.
• Resolve any overages or shortages before going off duty and report discrepancies immediately.
• Complete end of day balancing, closure procedures, daily banking reconciliation and preparation for bank delivery.
Reservations & Sales
• Promote the hotel and its facilities to maximise sales opportunities.
• Take reservations in line with company standards and enter them into the hotel computer system immediately.
• Ensure all special requests are clearly recorded and communicated to relevant departments.
• Provide concierge services when requested (e.g., local information, taxi bookings, activity recommendations).
Communication & Teamwork
• Maintain excellent communication with all departments to support the daily running of the hotel.
• Have sound knowledge of all hotel facilities and the wider hotel group’s offerings.
• Assist other departments where appropriate to ensure guest satisfaction and smooth operation.
Guest Relations & Issue Resolution
• Respond professionally and tactfully to guest comments and feedback.
• Report all complaints to the Duty Manager immediately and follow escalation procedures.
• Deliver a welcoming, proactive and guest focused service at all times.
General
• Carry out any reasonable request made by management.
• Uphold confidentiality, security and data protection standards at all times.

Job Title: Restaurant Supervisor

Reports To: Duty Manager / Operations Manager

Updated: January 2026
Summary of Position
The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and staff performance. The role includes leading and supporting the Food & Beverage team to deliver an exceptional dining experience.
In addition to supervisory responsibilities, the postholder is expected to fulfil the duties of a Food & Beverage Assistant (see attached), ensuring seamless service and setting a professional example at all times.
Duties & Responsibilities
Professional Standards
• Arrive for work on time and in full, correct hotel uniform as per rota.
• Maintain a high standard of personal hygiene at all times.
• Promote effective communication and maintain strong working relationships with all departments and management.
• Support a positive working environment that fosters teamwork, motivation, and staff development.
Operational Responsibilities
• Supervise and coordinate daily restaurant operations, ensuring the smooth running of all service periods.
• Oversee staff performance and ensure duties are completed to the required standards.
• Maintain high levels of food quality, hygiene, and customer care.
• Ensure compliance with food hygiene, allergen, health & safety and licensing regulations at all times.
• Ensure staff adhere to risk assessments and cleaning schedules for all F&B areas.
People Management
• Assist in the training, development, and onboarding of front-of-house F&B staff.
• Support the creation of staff rotas and scheduling to meet operational needs.
• Provide guidance, feedback, and coaching to team members to improve performance and service delivery.

Customer Service
• Handle customer enquiries, feedback and complaints professionally across all channels (face to face, telephone, and email).
• Resolve issues efficiently, referring matters to management where necessary.
• Lead by example in delivering high levels of customer care.
Stock & Financial Responsibilities
• Monitor inventory levels and assist with ordering supplies as required.
• Help maintain accurate stock control and storage procedures.
• Assist with monitoring wastage and breakages to support cost control.
Business Support
• Support marketing initiatives, promotions, and events to increase restaurant visibility and revenue.
• Work collaboratively with the management team to implement policies, procedures, and service improvements.
General
• Carry out the duties of a Food & Beverage Assistant when required to support the operation.
• Undertake any other duties or reasonable requests made by Management.