Head of BarsRequirements.Smart appearanceExcellent communication skills with apassion for guest serviceTechnical food and beverage knowledge to offer the required service and ability to develop the rest of the teamManagement/Supervisory experience within a top quality food service hotel/restaurant requiredAbility to manage and motivate a team of bar staff to ensure excellence.Must have your own transport due to semi-rural location.The PlaceWildes Resort (Derbyshire) is part of Wildes Group a private group of quality hotels of distinction in the north of England.4 Star, Award winning 69-bedroom hotel together with 2 banqueting suites catering for around 350 weddings and events per year, all within the grounds of 15 acres of gardens. The hotel has several restaurants including the Orangery Restaurant and Bar for more informal dining.Please see our website for a full list of facilities and sample menusThe Head of Bars RoleAs Head of Bars you will head up the bars team (1 Rosette standard), You will be responsible for managing a team to deliver outstanding standards of service. We are seeking a Head of Bars with passion for food, wine and service who will inspire and drive standards to even higher heights.The Orangery restaurant is open to residents, spa guest and non-residents so caterers for a wide range of discerning clients with many regular patrons. The Orangery Restaurant seats 100 guests and you can expect to service 30-75 covers for dinner and between 40-80 covers for afternoon tea

with the busiest days at the weekend.The bar is open adjoining our Orangery Restaurant serving resident guests, spa guest and local visitors.Service for guests covers breakfast, lunch and dinner 7 days per week so candidates must be available for flexible shift patterns across 5 days including weekends.The team to support you consists of a permanent team of employees, Managers, FandB Supervisors and a team of permanent and casual Food and Beverage Assistants and Bar StaffMain Duties Include;Ensuring the restaurant and bar is prepared for service and employees are briefed for service.Meeting and greeting guests and being their host during their meal. Ensuring close liaison between bar and restaurant to ensure a smooth transition from bar to dining experience.Taking guest orders.Effective rostering of employees.Coaching employees to develop their skills and ensure service standards are met.Serving food and beverage including alcoholic beverages and wines.Completing satisfaction checks and action all feedback.Resolving any service issues.Presenting bills to guests and taking payment. Ensuring till is balanced and cashed up accurately and room charges are transferred to residents room accounts.Ensuring the restaurant is reset at the end of the shift ready for the next service.Ensuring work area is clean and tidy before closing.Working with the Executive Chef to develop the menus.Ensuring effective ordering and control systems in place to ensure availability of products to guests while controlling stock holding levels.Selecting and sourcing wines to compliment the menu items and guests requirements.Recruitment, induction, training and coaching of all employees.

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