Hospitality Opportunities

Careers

At Roe Park Resort it is not only our beautiful facilities that has brought us success, it’s the people who provide a high level of service with a warm smile to ensure that our guests return. If you would like a new opportunity and join our committed and talented team, please forward your Application Form and Monitoring Form to Human.Resources@RoeParkResort.com

Qualifications & Experience

  • At least 1 years’ experience in a similar position
  • Have previous experience working with large volumes
  • A willingness to learn and develop their own career
  • Must be able to prioritise workload of set section in kitchen
  • Ability to produce good quality cuisine without close supervision
  • Be able to work and support Executive Head Chef/Sous Chef
  • Be completely flexible with working hours

Responsibilities

  • Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation and buffet presentation.
  • Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation and buffet.
  • Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
  • Adheres to Roe Park Resort standards of food quality, preparation, recipes, and presentation.
  • Orders adequate supplies for own section, and sets up “mis-en-place” for section
  • Supervises the proper set-up of each item on menus and ensures their readiness
  • Works with Chefs to ensure seasoning, portions and appearance of food
  • Stores unused food properly
  • Ensures the food from own section is delivered on time
  • Follows proper safety, hygiene and sanitation practices
  • Ensures readiness and makes priorities in case of lastminute changes to reservations
  • Keeps temperature of main courses in file
  • Keeps a portion from function main course for freezing and ensures that it is labelled and dated.
  • Confers closely with Chefs and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
  • Co-ordinates job tasks with staff in own section
  • Helps employees to achieve optimum quality
  • Knows how to follow applicable laws regarding food safety and sanitation

Qualifications & Experience

  • Fully qualified to NVQ Level 2 or Level 3 in Beauty or equivalent
  • Minimum of 2 years’ experience in a Spa/Salon environment
  • Excellent communication skills and presentation
  • Must be available 7 days a week and flexible with working hours

Responsibilities

  • To carry out designated treatments thoroughly, professionally and efficiently and in a timely manner according to procedures.
  • To ensure guests receive a warm welcome to the premises and providing a high level of hospitality, showing guests through to the relaxation area.
  • To check-in guests and complete consultation forms prior to commencing treatments.
  • Being aware of all sales outlets within the establishment and trying at all times to promote these to guests and promote other treatments available at the Spa.
  • Provide professional advice to guests on the use of products and sales.
  • Maintain a high level of product knowledge, through continuous product training and revision.
  • To assist with reception duties in Spa & Leisure as and when required.
  • To assist in other departments/ duty manager with any reasonable requests.
  • To ensure the reception area is clean and tidy at all times and well stocked.
  • To ensure relaxation suite is clean, tidy and fully stocked.
  • To assist in regular stock-takings as required.
  • To use correct dosage of professional product and to keep store cupboards in good order whilst maintaining stock control procedures.
  • To be aware of the company promotions.
  • To maintain the highest standard of hygiene and all treatment rooms and areas.
  • To assist in all Spa duties such as laundry, food replenishment, cleaning.
  • To attend to any other duties as requested by your manager.
  • To be conversant in the use of the company’s telephone system.
  • To report any complaints or faults to the manager on duty.
  • To accept and understand a flexible work schedule is necessary for uninterrupted service to hotel guests.
  • To comply with the standards and operation procedures manual.

Qualifications & Experience

  • Must be flexible with working hours and able to work shifts as required e.g., weekends, weekdays
  • Well-motivated and able to work on own initiative
  • Able to work in a pressurised kitchen environment

Responsibilities

  • Maintains supply of clean dishes, glassware, silver, pots etc for all outlets in the hotel
  • Washes dishes, silverware, and glassware by operating dishwasher
  • Cleans and provides pots for all outlets in the hotel
  • Washes pots & pans and returns them to proper place after they are cleaned
  • Ensures flats are returned to pass after use.
  • Keeps chef line well stocked with China and hot plates
  • Keeps glassware organised at all times and stores clean dishes in the proper location
  • Ensure that the pass is clear at all times
  • Assists in the breakdown of banquet functions and washes dishes from functions
  • Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
  • Sweeps and mops the entire kitchen and dish room
  • Washes all clearing counters and shelves
  • Assists kitchen staff with cleaning down of employee cafeteria
  • Monitors trash levels in all bins and removes to the bin area in the backyard when required
  • Cleans and washes all kitchen cooking units
  • Cleans and washes all pot storage shelving units
  • Assists kitchen staff in keeping their areas free of boxes and used equipment
  • Follows proper safety, hygiene and sanitation practices
  • Brushes backyard and closes all bins
  • Brushes service corridor and mops when required
  • Updates cleaning schedules on a daily basis
  • Ensure cleaning store is tidy and clean
  • Puts out plates for all functions
  • Ensures readiness at all times