Salary £25,000 | 45 hours per week

Primary Objectives

To work closely with the Head Chef to encompass the sweets sections and bakery to the main menu.

A candidate with notable experience and qualifications obtained through internal training programs or HND / SVQ’s gained at college. An expert knowledge of patisserie and bread preparation is essential.

Pastry Chef’s responsibilities will include; menu creation and its implementation, training and motivating the team and adherance to all health and safety legislation.

Role & Responsibilities

Responsible for all the baking duties in the kitchen.

Design the dessert menu for the Waterside Restaurant and Nicos, along with the Head Chef and Snr Sous Chef.

Required be able to create and make all the desserts themselves and to instruct and train other members of the team.

Inventing new desserts of their own that are unique to the Lion Quays Hotel and Spa.

To provide variety to the customers regarding the desserts and regularly change the menu under the Head Chef’s directions.

To control and manage the inventory of their department and inform the Head Chef when stocks need replenishing.

To train any other new chefs that are required by the Pastry Section.

Pastry chef required to help out in other sections if they are short on man power.

Pastry chef is responsible for the cleanliness and the safety of their station.

To maintain all the cleanliness standards required of them and make sure their subordinates are also dressed accordingly.

Liaise with the Head Chef on a weekly basis to discuss forward bookings and levels of business, menu content and forward planning of catering requirements for the hotel and special dietary needs. 

Use only the approved suppliers designated by the company and ensure that all changes of suppliers or products are approved by the Head Chef. 

Ensure food stocks for all outlets are kept within the agreed seasonal levels and prepare schedules of stock requirements as necessary.  Plan desserts and dishes  around the use of existing stockholding in order to keep purrchases and wastage to a minimum.

Ensure good and consistent portion control and use of decorations. Minimise food wastage in their section and the kitchen generally.

Ensure that all products that leave the kitchen are maintained at a consistent high level, and that good quality control procedures are observed.

Ensure a high standard of personal cleanliness and hygiene is maintained including use of correct protective clothing by the Pastry Section personnel.

Ensure the kitchen is a safe working environment, and that all working practises are carried out in a safe manner as prescribed by the Health and Safety at Work Act 1974 along with any other legislation relating to the use of dangerous machinery, chemicals or equipment.

Ensure that junior kitchen staff and all new employees are trained to carry out their designated duties correctly.

Attend departmental meetings as required. 

Always check with the Chef in charge before you leave at the end of your shift.

To comply at all times with standard operating procedures.

 

To undertake any other duties as requested by managementTo comply with all legal requirments in respect of health, safety and welfare of staff and customers.

All staff of the company are required to make themselves available for training and communication meetings, for which advance notice will normally be given.

All staff must attend fire training as required by law, and to be familiar with the departmental responsibilities.

This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.

INTERESTED? 

To apply send the completed application form and your CV along with a covering email telling us why you would be great in this role to Philip Ashman, Phillip.Ashman@lionquays.co.uk

 

Due to the volume of applications we receive unfortunately we can't reply to everyone. If you have not heard from us in a few weeks after applying, please assume your application has been unsuccessful.

Thank you for your interest in Lion Quays Hotel & Spa.

 

 

Salary £18,000 | 30 hours per week | Start date January 2015

primary objectives

To ensure that the Lion Quays Hotel and Spa, is provided with comprehensive, effective HR support and guidance to safeguard all employees and the company. 

Commitment to Quality | All Staff  are expected to care for our customers in a friendly, helpful, efficient and professional manner at all times, and to deliver a high quality standard of customer care.

Role & REsponsibilities

To plan and implement procedures, systems and controls to ensure comprehensive HR management service.

To ensure that all new legislation is implemented and followed, informing all HOD’s of amendments and changes.

To liaise with Peninsula Services to ensure all Employee Handbooks and Employee Induction Packs are current and up to date. 

To develop administrative systems to enable HOD’s to undertake Departmental Inductions, Appraisals, Disciplinary/Grievance procedures and Dismissals with confidence and in a timely manner.

To review and update departmental recruitment policies and implementation.

To work closely with the Accounts/Payroll personnel to ensure the correct documents are collated for each individual employee file.

To work with and assist the HOD’s in the provision of training, courses and workshops.

To work with the local Job Centre, Recruitment Agencies and others to assist HOD’s with their recruitment process.

To communicate pertinent information and potential problems to the General Manager and relevant Managers as appropriate.

To be available for all HOD’s, Supervisors and individual employees to provide HR support and advice.

To undertake any other duties requested by management.
To comply with all legal requirements in respect of health, safety and welfare of staff and
customers.
All staff of the company are required to make themselves available for training and communication meetings, for which advance notice will normally be given.
All staff must attend fire training as required by law, and to be familiar with the departmental responsibilities.
At all times, to project a favourable image of the Lion Quays Hotel and Spa to the public.
To respond appropriately to any emergencies or complaints, including when not on duty.
To consistently review the HR operation to identify efficiencies that will reduce the operating costs without effecting standards.
To perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

Competencies

General

Passion for Guest satisfaction

Improves Standards and Service

Plans and Prioritises

Maximises Employee potential

Team work

Positive attitude

Effective communication

Respect for People

Management Requirements

Commercially focused

Demonstrates an enthusiastic commitment to the company

Communicating and influencing

Delivering exceptional performance

This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.

INTERESTED? 

To apply send the completed application form and your CV along with a covering email telling us why you would be great in this role to Barbara Byrom, Barbarab@lionquays.co.uk 

Due to the volume of applications we receive we can't reply to everyone. 

Thank you for your interest in Lion Quays Hotel & Spa.

We are looking for inspirational and motivated individuals with an infectious passion for health & fitness. A friendly face to greet the members and one they will seek out when in need of expert advice. The successful candidate will be a real presence on the gym floor and ensure the fitness areas and equipment are maintained and presented to a high standard.

Not only will you assist the members in setting and achieving their fitness targets through inductions, health checks and regular programme reviews, you will assist us in delivering a world-class fitness experience to all who use Lion Quays Leisure Club through health and fitness retreats, boot camps, studio classes, personal training, social events and much more.

Standards & quality are paramount at Lion Quays Hotel & Spa and the successful candidate must be highly motivated and have an eye for detail & a passion for excellent service.

Requirements for the position:

  • Relevant fitness qualification
  • Minimum REPS level 2/3 certified
  • Exercise to music
  • First Aid Certificate
  • Knowledge of and experience of poolside procedures
  • Experience in leading studio classes
  • Les Mills qualifications would be advantageous

Benefits include:

  • Staff discount on country club membership
  • Staff discount on food and beverage, spa treatments and BABOR products
  • free parking
  • Uniform provided
  • Training and development 

If you are looking for a new challenge in a World-Class Country Club & Spa and would be interested to find out more please send your CV now.

Are you passionate about Group Exercise? Are you a versatile, freestyle group exercise instructor? Are you a qualified Les Mills Instructor?

Exercise to Music or equivalent and an ability to teach freestyle classes is preferred. We are particularly keen to speak with instructors who can teach Metafit, INSANITY, H.I.I.T, Bootcamp, Les Mills Programmes , Body Combat, Body Pump and Body Balance.

Please note that due to the volume of applications we can only respond to candidates who are shortlisted for interview.

Applications should be sent to:

Michelle Bowen
Lion Quays Leisure Club
Moreton
Oswestry
SY11 3EN
nathan.weeks@lionquays.co.uk 
01691 684400

Reports to: Lion Quays Hotel and Spa General Manager
Location: Lion Quays Country Club

Job Purpose:
Responsible to the General Manager for the overall leadership and management of the Country Club, including operations, programming, sales, promotion, development and staffing; ensuring it provides excellent customer service whilst achieving business, income, financial and operational targets.

Key Accountabilities:
1. To build a high profile rapport with customers and create an excellent, quality 'customer experience' within the Country Club.
2. Ensure the highest quality standards of customer care and service delivery are achieved within the Country Club.
3. Continually monitor and review the standards achieved, taking appropriate action to rectify and problems or issues.
4. Personally review the ongoing levels of customer comments and complaints taking appropriate action.
5. Lead, manage and organise all aspects of the Country Club’s day to day operations, ensuring they are carried out efficiently and economically within agreed policies and procedures.
6. Ensure that the membership base is sustained and continues to grows.
7. Ensure promotional liaison with the Business Development Manager and their input to achieve the above.
8. Manage and implement all Health and Safety requirements, including all procedures in relation to fire precaution, COSHH, heating, pool plant, ventilation, energy management, swim safely and conservation.
9. Act as Duty Manager as required, supervising operational shifts and carrying out any other duties as required with the highest level of responsibility.
10. Prepare and monitor Country Club budgets, income targets and business plans.
11. Monitor and evaluate the service, membership and financial performance of the Country Club, reporting regularly to the Board of Directors.
12. Identify, review and research opportunities for improvements and innovations which maximise opportunities to realise commercial and social objectives, recommending appropriate courses of action to the General Manager
13. . To prepare, agree and implement an 'annual business plan' for the operation and development of the Country Club.

14. Regularly liaise with the General Manager to ensure satisfactory standards of operations are consistently achieved.

This Job Description provides and outline of the major focus areas of the job role. is not exhaustive and subject to amendment to suit the business demands.

Key Performance Criteria:
• Excellent customer service throughout Club
• Club is presentable, maintained and clean
• Business success
• Brand delivery and roll-out
• People management and training
• Technical & Health and Safety

Ideal Background:
An individual with a management background from within the leisure industry. Experience of running a hotel based country club is preferred.

Education:
• Leisure degree or equivalent professional qualifications

• ISRM Management certificate
• NPLQ
• PPO certificate
• First Aid at Work Certificate
• REPs registered Level 3 Gym Instructor Qualification

18,000 members
Salary £28,000
Closing Date 30.11.14

Responsible to: General Manager

Responsible for: To ensure the smooth running, efficiency and profitability of the food service operation. To ensure that our customers receive the very best service and customer care

Main Responsibilities:
• To manage food service, welcome customers and ensure all products are delivered efficiently to the correct standard.
• To ensure the highest standards of customer care and service are in place throughout the Resort.
• To offer a friendly and efficient service to our guests and deal with any complaints or feedback promptly and professionally.
• To monitor performance of the food service team through the service sequence standards of operation.
• To ensure that service team are well presented and professional at all times.
• To manage daily booking sheet to ensure a smooth service whilst maximising covers and therefore revenue.
• To ensure that all till procedures are strictly adhered to ensuring revenue capture.
• To highlight to senior team of any changes in shift patterns – lateness, sickness, staff allowed to leave earlier than rota.
• To ensure that linen recording procedures are strictly adhered to.
• To ensure the highest levels of security are in place to protect cash and stock.
• To ensure that requisition procedures are strictly followed.
• To monitor and record cleaning schedules to ensure a high standard of presentation at all times.
• To ensure that all service and storage areas are kept to the highest levels of cleanliness and order.
• To ensure that strict cleaning schedules are maintained.
• To maintain and effectively monitor all company control policies.
• To ensure that all service points are stocked and presentable in good time to the correct standard.
• To carry out regular asset stock takes to ensure sufficient equipment is available at peak times.
• To ensure opening/closing procedures are followed to company standard and that the bar areas are presented to the very highest standards to give a positive first impression to our guests.
• To carry out shift briefings and delegate staff duties per shift.
• Attend HOD meetings in the General Managers absence to report on The Lord Moreton’s business.
• Supervise cash up and shift close procedures to company standard.
• To ensure that all company control policies are followed and monitored.
• To report any maintenance or health and safety issues to senior team when required.
• Assist food and beverage department in other service areas when required.
• To monitor and record resident diners daily
• To respond to any Web, Function or Party enquiries. Supplying guests with the necessary information to promote and secure bookings for the company.
• To assist with stocktaking, ordering and audits of the premises.
• To respond to any internal enquiries/requests within the resort for information or assistance.
• To assist in processing invoices and maintaining correct procedures regarding purchase order system in place.

General:
This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager

Permanent position, minimum 40 hours, vacancies at the Lord Moreton pub
£18,000 per annum
Closing date 30.11.14

Responsible to Restaurant Manager/ Bar Manager
Responsible for Food and Drink service as required

Job Purpose

To work within the Food and Beverage Service, responsible for the service of food and drink as laid down in the Standard of Practice Manual. To ensure the guests are served to the highest possible standard. Ensuring a consistent standard of service is achieved throughout.

Commitment to Quality - All Staff are expected to care for our customers in a friendly, helpful, efficient and proffesional manner at all times, and to deliver a high standard of customer care.

Roles & Responsibilities

• To ensure all tables are set correctly as per SOP manual.
• To adhere to the correct uniform/appearance policy and maintain personal hygiene all times
• To ensure all mis-en-place is correctly performed
• To be fully aware of menu contents, service procedures and relevant information of bookings
• Maintain a high standard of service at all times
• Clearing used crockery, cutlery, glasses etc, as required during service
• Ensuring an optimum guest satisfaction level is achieved
• Maintain a clean and tidy working environment at all times
• To reset tables, tidy work areas and prepare the food service areas for the next service
• To comply at all times with the required standard
• Ensure service of wine and beverages are correct and in accordance with the SOP manual
• Complete general cashiering duties, bill presenation and settlement
• To handle customer complaints promptly and profesionally, demonstrating genuine custome care.
• To undertake any other duties requested by management

• To comply with all legal requirments in respect of health, safety and welfare of staff and customers
• All staff of the company are required to make themselves available for training and communication meetings, for which advance notice will normally be given
• All staff must attend fire training as required by law, and to be familiar with the departmental responsibilities
• This list is not exhaustive and you may be asked to undertake other duties as requested by management.

Staff Members Should:

• Be of a friendly and cheerful disposition
• Experience of working in a busy restaurant in a hotel preferred but not essential as training will be provided.
• Have an eye for detail
• Have excellent communication and organisational skills.

General:

This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.

£5.13 and £6.50 per hour – part and full time jobs available

Please send applications to craightondavies@lionquays.com

Responsible to: Housekeeping Supervisor

Job Purpose: To ensure and maintain the high standards of cleanliness in all areas of the hotel

Commitment to Quality - All Staff are expected to care for our customers in a friendly, helpful, efficient and professional manner at all times, and to deliver the highest standard of customer care.

Role & Responsibilities

• Ensuring the highest standard of cleanliness in all guest rooms and all public areas
• To ensure all bedrooms, suites and public areas are cleaned and maintained correctly as per SOP manual.
• To adhere to the correct uniform/appearance policy and maintain personal hygiene at all times
• Maintain a clean and tidy working environment
• To encourage repeat business wherever possible
• To be aware of all maintenance issues and report to Duty Housekeeper
• Ensuring a high standard of personal cleanliness and presentation, and that high standards of hygiene are maintained including the use of protective clothing as necessary
• Ensuring all dry stock and consumables are rotated and areas kept clean and tidy
• Stock levels and wastage to be kept to a minimum
• To undertake any other duties requested by management
• To comply with all legal requirements in respect of health, safety and welfare of staff and customers
• All staff of the company are required to make themselves available for training and communication meetings, for which advance notice will normally be given
• All staff must attend fire training as required by law, and to be familiar with the departmental responsibilities

Candidates Should:

• Have excellent team working skills and be able to work under your own initiative
• Be of a cheerful and friendly disposition

Part time - National Minimum Wage – 5.13 or 6.50 per hour

All applicants to email Nicola Hughes – housekeeping@lionquays.com

Job Description:

To provide and maintain the highest standard of personal appearance, hygiene and customer service, offering quality treatments, providing in depth knowledge and advise in respect of Spa procedures and products .  Spa Therapists are to promote positive images of the hotel, being pleasant, friendly and able to address problems or special requests made by guests.  Responsible to the Spa Manager.

Responsibilities:

• Undertake full assessment of clients’ requirements and suitability of treatments and products offered
• Carry out all treatments to the highest professional standard
• Undertake reception duties in the Spa and occasionally in Leisure, including cash handling
• Achieve product sales from targets set by the Spa Manager
• Ensuring the highest standards of cleanliness and tidiness are maintained
• Duty of care to ensure the health and safety of themselves and other colleagues
• Attend staff meetings, training session and promotional events which may require working outside of normal hours

Knowledge, Skills and Abilities:

• Ability to undertake procedures and treatments to the client’s complete satisfaction
• A high standard of personal appearance and presentation is essential at all times, reflecting the luxury ambience of the Spa and hotel.
• Full knowledge of products and ability to sell appropriate items to individual clients
• Professional but approachable qualities required when assisting clients
• Work as part of a team and assist colleagues in the general running of the Spa
• Ability to maintain the highest level of cleanliness and tidiness throughout the Spa, working with colleagues to achieve standards.
• Ability to communicate training needs to Snr Therapist and Spa manager
• Time management and organizations skills essential
• Good communication skills within the Spa and with all other departments
• Flexibility in undertaking other duties as delegated by the Spa Manager.

This job description provides an outline of the major focus areas of the job role and is not exhaustive and subject to amendment when required and necessary.

Full or Part Time
£6.75 per hour

Apply by email – carol.griffiths@lionquays.co.uk

Head Chef at the Lord Moreton.

Full time role, £24,000 per annum.

Applications to the Manager, Nick Pope – nick.pope@moreton park.com


Department: Lord Moreton

Job Title: Head Chef

Responsible To: Lord Moreton Manager

Responsible For: Lord Moreton Kitchen


Primary objective of position:

Provision and development of the food offering at the Lord Moreton Country Club and Restaurant, whilst leading the Kitchen team to ensure good quality menus and efficient staffing levels to fully support the Kitchen operation.

Ensure that all kitchen staff complies with all Health & Safety legislation, COSHH, Food Safety Hygiene regulations and the maintenance of a high degree of cleanliness.

Role & Responsibilities:

• Liaise with the Manager on a daily/weekly basis to discuss forward bookings and levels of business, menu content and forward planning of catering requirements for the Lord Moreton plus any special dietary needs. Prepare and distribute menus for restaurant,in sufficient time for discussion with the Manager for printing.

• Use only the approved suppliers designated by the Manager and ensure that all changes of suppliers or products are approved by the Manager. Source the best available prices and quality for all suppliers of fresh produce on a daily basis for and on a weekly basis for all other goods. Ensure adequate procedures are in place for checking all deliveries for quantity regardless of the time of delivery. Ensure all delivery notes are signed upon receipt of goods clearly noting when goods are recieved ‘unchecked’. Ensure all supplier invoices are stamped upon receipt and matched to the delivery note and purchase requisition. Ensure all correct invoices are approved as ‘checked’ for quantity, price and value before forwarding to the Manager for final approval.

• Ensure food stocks for the Lord Moreton are kept within the agreed seasonal levels and prepare schedules of stock requirements as necessary. Plan menus around the use of existing stockholding in order to keep purrchases and wastage to a minimum.

• Ensure good and consistent portion control and use of garnishes through training. Work within the targets set by the Manager for food costs in order to achieve the required gross profit percentage 62%. Closely monitor the amount of food returned as waste. Minimise food wastage in the kitchen and keep daily food wastage records together with a weekly summary and explanation of the reasons for the wastage to be submitted on a weekly basis on Monday for the previous week.

• Ensure that all products that leave the kitchen are maintained at a consistent high level, and that good quality control procedures are observed.

• Prepare rotas on Fourth. Ensure all Kitchen staff are aware of their hours of duty and work schedules. Enter onto the rota the actual hours worked for the week ending, recording sickness absence, holiday requests and, closing rotas on a daily basis on Fourth Hospitality.

• Maintain and control kitchen staff uniform issue.

• Ensure detailed cleaning schedules have been prepared to cover all areas of food preparation and storage with records maintained to demonstrate due diligence. Ensure a high standard of personal cleanliness and hygiene is maintained, including use of correct protective clothing by all kitchen and cleaning staff.

• Ensure correct temperatures are maintained in cold areas, refrigerated areas, storage rooms or cabinets and that proper daily records of temperature in each area are recorded and available for inspection. Ensure efficient stock rotation and the use of a ‘use buy’ system for all stock. Ensure all items are correctly date labelled.

• Ensure Health and Hygiene standards, working with a daily diary to confirm all records are up-to-date and are in line with the local authority’s standards. The aim is to maintain 5 stars for health and hygiene.

• Ensure the kitchen is a well organised, safe working environment, and that all working practises are carried out in a safe manner as prescribed by the Health and Safety at Work Act 1974 along with any other legislation relating to the use of dangerous machinery, chemicals or equipment. Esnure full compliance through adequate training.

• Ensure that junior kitchen staff and all new employees are trained to carry out their designated duties correctly. Ensure that the training of junior chefs is combined with academic progression where it is considered necessary and that the Manager is consulted regarding the possibility of junior chefs obtaining academic qualifications.

• Take disciplinary action where necessary in accordance with the hotel procedures.

• Attend Head of Department meetings and any other meetings as required.

• All staff of the company are required to make themselves available for training and communication meetings, for which advance notice will normally be given.

• All staff must attend fire training as required by law, and to be familiar with the departmental responsibilities.

General:

This job description is not exhaustive and the job holder may be required to carry out other reasonable tasks as specified by their manager.