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THE ROYAL BRITISH LEGION

JOB DESCRIPTION

Job Title: Hospitality Assistant (HA1) Reporting To: Housekeeper/Food & Beverage Supervisor/Head Chef Role Purpose: Accountable to the Housekeeper for maintaining the

cleanliness and tidiness of the Break centre, including the operation of commercial laundry equipment.

Accountable to the Food and Beverage Supervisor to provide an efficient and quality service in the restaurant. To deliver a smooth and efficient service to guests, and ensure all areas of the bar are kept to the required standards of cleanliness.

Accountable to the Head Chef to assist in all aspects of food

preparation and cleanliness of the kitchen areas. KEY RESPONSIBILITIES Housekeeping duties.

Keeping all areas of the Break Centre clean and tidy. This includes washing, dusting, polishing, vacuum cleaning and sweeping as appropriate.

Ensuring that all cleaning equipment/materials are maintained in a safe, clean and efficient working condition. Where an item of equipment requires repair this should be reported to the housekeeper.

Wear protective clothing in accordance with COSHH, Health and Hygiene regulations and Infection Control guidelines.

Laundry.

Sorting washing, load and unload machines taking care to use correct temperatures depending on fabric types.

Sluicing of linen where necessary, hand-washing as required.

Ironing and pressing of staff clothing and hotel linen as necessary.

Sorting and folding linen and putting away in the designated areas.

Ensure working within the infection control guidelines.

Restaurant

To prepare and set up the tables in the restaurant ready for service.

To prepare buffet tables for breakfast and lunch.

To take orders from guests and notify the catering staff accordingly.

To adhere to all Food Hygiene Regulations and Legion Policies and Procedures.

To clean the restaurant, this includes washing, dusting, polishing, vacuum cleaning and sweeping as appropriate.

To create an atmosphere conducive to a relaxed, unhurried, restaurant experience.

Provide Table D’hôtel and A la carte food service

Bar

Serve guests with drinks as required (Both bar and restaurant)

Reconciliation of bar takings at the end of each shift.

Ensure bar and seating area is cleaned after every shift.

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Change barrels as and when required.

Clean beer pipes as and when required.

Thorough clean of bar and stock area on a regular basis.

Ensure bar area secured at the end of bar licensing hours.

Adhere to all licensing regulations as specified by the licensing laws.

Provide the service of drinks to the standard as stated in the SOP guidelines.

Comply with current opening and closing shift procedures.

Assist with the organisation and delivery of entertainment under the direction of the Activities Co-ordinator.

Provide the service of drinks under the current Weights and Measures Act.

Assist with the monthly stock take. Kitchen

To ensure the punctual provision of meals at the specified times and to assist the chef with the food service.

To actively contribute in the preparation and cooking of food. To maintain a good standard of cleanliness within the kitchen environment. To maintain cleanliness of all fixed equipment in accordance with cleaning schedules,

safe systems of work and health and safety requirements. To assist with food presentation at special functions. To ensure that all supplies are properly stored and strict stock rotation is observed at

all times. To observe all Health and Safety regulations. To advise the Head Chef of any equipment or system malfunction. To conform to all working practices as laid down by the Head Chef. To undertake any training as required by the RBL.

Guest Interaction.

Maintain a friendly contact with the guests.

Report any Guest concerns to the Housekeeper or relevant line manager.

Assist with the implementation of guest activities when required.

Escort guests on trips as required.

Assist with craft classes as required.

Assist with bingo, raffles and themed events.

Participate in open days and fundraising activities

To assist in other areas of the Break Centre carrying out other duties as are within the scope, spirit and purpose of the role as requested by the line manager or Head of Department/Division.

This job description reflects the current requirements of the role. As duties and responsibilities change and develop, this will be reviewed and will be subject to amendment in consultation with the post-holder.

GENERAL

To implement the Equal Opportunities Policy into your daily activities.

To cover night shifts as requested.

To be responsible for your own health and safety and that of your colleagues, in accordance with the Health & Safety at Work Act (1974) and relevant EC Directives, including reporting any health and safety hazard immediately you become aware of it.

To work in accordance with the Data Protection Act (1998) and to ensure all new systems are reported to the Data Protection Officer.

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PERSON SPECIFICATION

CRITERIA ESSENTIAL / DESIRABLE

HOW TO BE MEASURED APPLICATION/CERTIFICATE/ INTERVIEW/ASSESSMENT

QUALIFICATIONS

Good Standard of general education or equivalent

E Application/Certificate

Basic Food Hygiene training D Application/Certificate

Basic First Aid training D Application/Certificate

Moving & Handling training D Application/Certificate

EXPERIENCE

Experience working in customer service role D Interview/Assessment

Experience of working in a Hotel or similar environment

D Application/Interview

SKILLS & ATTRIBUTES

Ability to support/provide in house entertainment/crafts/activities

D Interview

Ability to work unsociable hours E Interview

Ability to assist in food preparation to support the catering department

E Interview

Awareness of Health and Safety and COSHH procedures and regulations

E Application/Certificate

Understanding and awareness of vulnerable guests

E Interview

Empathy with mission, objectives and values of TRBL

E Interview