La Grande Mare Hotel, Golf & Country Club

Welcome to La Grande Mare Hotel, Golf & Country Club recruitment page.

Listed below are jobs that are currently available.

If you would like to apply for any of these roles, please complete the form below the job descriptions and select the job you wish to apply for, attaching your latest CV if you have one.

One of our team will get back to you as soon as possible.

Chef de Partie

Main function:
To assist the Head Chef in all aspects of planning, organising and communicating within all kitchen departments.

Reports to:
Head Chef and in their absence the Hotel General Manager, in absence Assistant Manager or Duty Manager.

Description:
As a Chef De Partie you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively support the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.

The Chef de Partie must be able to solve problems quickly and in a professional and pleasant manner. Be initiative, have self-discipline, effective communications skills, and the ability to organise and direct the work of others.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly.
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team where necessary to do the same.
  • To be hands on and present during the busy service periods.
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure all items on the menu are available, as appropriate.
  • To ensure functions menus are managed effectively in conjunction with the events manager.
  • To ensure that the Pastry section is fully prepared, stocked and set for service.

Training:

  • Train and develop staff to maximise performance, aid retention and reduce turnover.
  • Lead and inspire individuals to develop a highly motivated, committed team.
  • Ensure team receive, understand & adhere to all company policies & procedures.
  • Co-ordinate workload of staff within the hotel including rotas etc.
  • To ensure that the kitchen team comply with the policy on personal hygiene and uniform.
  • Support all members of the team to reach their full potential and give them the opportunity to develop their career.

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
  • Ensure GP figures are to target.
  • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

  • Develop product knowledge to ensure accurate delivery of service.
  • Resolution of customer complaints within the food operation.
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management:

  • Carry out all supplier communication activity in line with company.
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.
  • Complete orders in line with company procedures to ensure correct stock levels are maintained.
  • Ensure best price being received along with best quality.

Incident Management:

  • Manage all incidents in line with company procedures.
  • Ensure all staff is adequately trained.
  • Anticipate potential problems/situations and act accordingly to create solutions.
  • React in line with company procedure to any unexpected situations.
  • Ensure department meets all legal requirements.
  • To ensure cleaning rotas are operational throughout the food production and service areas.

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

Commis Chef

Main function:
To assist the kitchen team in all aspects of planning, organising and communicating within this department.

Reports to:
Head Chef and Sous Chef, in their absence the Hotel General Manager.

Description:
As a Commis Chef you're on the first rung of the ladder to becoming a great chef. You will be required to do food preparation work and basic cooking under the supervision of a chef de partie, rotating through sections such as sauce, vegetables, fish and butchery.

This is your big chance to learn all there is to know about your trade, but the standard and style of cooking you do will be determined by your commitment. Be initiative, have self-discipline, effective communications skills, and the ability to organise your section.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly.
  • To consistently prepare and cook all food to the standards and dish specifications.
  • To be hands on and present during the busy service periods.
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure all items on the menu are available, as appropriate.
  • To ensure functions menus are managed effectively in conjunction with the events manager..

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
  • Ensure GP figures are to target.

Customer Service:

  • Develop product knowledge to ensure accurate delivery of service.
  • Resolution of customer complaints within the food operation.
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

Pastry Chef

Main function:
To focus on the Pastry section, assisting the Head Chef in all aspects of planning, organising and communicating within all pastry requirements.

Reports to:
Head Chef and Sous Chef, in their absence the Hotel General Manager.

Subordinates:
Breakfast chef, Chef de partie, Commis chef.

Description:
As a Pastry Chef you will assist the with a focus and deliver on the Pastry section, assisting the Head Chef in all aspects of planning, organising and communicating within all pastry requirements. To effectively assist the kitchen team to achieving the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.

The Pastry Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly.
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team where necessary to do the same.
  • To be hands on and present during the busy service periods.
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure all items on the menu are available, as appropriate.
  • To ensure functions menus are managed effectively in conjunction with the events manager.
  • To ensure that the Pastry section is fully prepared, stocked and set for service.

Training:

  • Train and develop staff to maximise performance, aid retention and reduce turnover.
  • Lead and inspire individuals to develop a highly motivated, committed team.
  • Ensure team receive, understand & adhere to all company policies & procedures.
  • Co-ordinate workload of staff within the hotel including rotas etc.
  • To ensure that the kitchen team comply with the policy on personal hygiene and uniform.
  • Support all members of the team to reach their full potential and give them the opportunity to develop their career.

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • To help the Head Chef work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.
  • Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
  • Ensure GP figures are to target.
  • Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

  • Develop product knowledge to ensure accurate delivery of service.
  • Resolution of customer complaints within the food operation.
  • Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management:

  • Carry out all supplier communication activity in line with company.
  • Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.
  • Complete orders in line with company procedures to ensure correct stock levels are maintained.
  • Ensure best price being received along with best quality.

Incident Management:

  • Manage all incidents in line with company procedures.
  • Ensure all staff is adequately trained.
  • Anticipate potential problems/situations and act accordingly to create solutions.
  • React in line with company procedure to any unexpected situations.
  • Ensure department meets all legal requirements.
  • To ensure cleaning rotas are operational throughout the food production and service areas.

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

Breakfast Chef

Main function:
To act as Breakfast Chef, assisting the Head Chef in all aspects of planning, organising and communicating within all Breakfast requirements.

Reports to:
General Manager, Head chef, Sous Chef.

Responsible for:
All duties relating to Breakfast service.

Description:
Controlling all aspects of Breakfast the Breakfast Chef must be a 'team player', helping to motivate and develop the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service Breakfast. The Breakfast chef will cultivate an excellent working partnership with the restaurant management team.

They must assist in providing food that not only exceeds our guest expectations in flavor, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food stock levels of the business are well managed.

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly.
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team where necessary to do the same.
  • To be hands on and present during the busy service periods.
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure that the hotel's Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping.
  • To ensure all items on the menu are available, as appropriate.
  • To ensure that the Breakfast section is fully prepared, stocked and set for service.
  • To be responsible for and to ensure the Family meal (Lunch) is served on time and to the standard required.
  • To assist in the planning, ordering and cooking of the family meal for lunch and for dinner.
  • To be an active member of the team and specifically relating to breakfast, displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times.
  • To be responsible for the performance of service and the delivery of quality food in the absence of the Head chef.
  • To establish and maintain good front of house relations at all times.
  • To assist and take responsibility for the lounge food whilst on shift including the planning, ordering and preparation of mise en place for the lounge menu.
  • To take responsibility and to assist in the preparation of the Afternoon tea mise en place, to the required standard as laid out in the manual.
  • To assist with the ordering of ingredients and stock management of the afternoon tea mise en place.
  • To assist with the afternoon tea and lounge menu service, especially in the afternoons, to cover team members breaks.
  • To promote best practice within the kitchen & constantly look to improve processes & procedures.
  • To assist the head chef responsibly and make follow-up checks to ensure correct stock levels and Hygiene controls.
  • To lead tastings and train all team members in food knowledge at every opportunity.
  • To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house.
  • Alongside the Sous Chef and Head Chef, To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food relating to breakfast.

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

Bar staff / Food waiters

La grande Mare Hotel**** in Guernsey is a four star property located just on the west coast of the island with amazing views of the ocean. This wonderful Hotel features 25 bedrooms and suites, 10 self-catering units, two Bars, Brasserie and Restaurant where we are offering our guests a comfortable and welcoming atmosphere. We are looking for bar staff / food waiters to provide a high quality of service to our guests.

Notes:

  • £8.50 per hour
  • Minimum of 40 hours a week
  • + Tips
  • This role is full-time & long term
  • Live-in accommodation is available

Receptionist

The Front of House department is looking for a Receptionist to provide our guests with outstanding customer service.

Key Responsibilities:
These should include:

  • Checking guests in and out according to the Hotel standards.
  • Compiling guests accounts and fulfilling administrative duties.
  • Handling reservation enquiries.
  • Acknowledging regular guests.
  • Reconciling banking at the end of each shift.
  • Ensuring that the reception area is clean and tidy at all times.

Skills
The ideal candidate for this Receptionist position should:

  • Have previous experience in a similar role.
  • Display a polite and professional attitude at all times.
  • Be an excellent team player.
  • Be enthusiastic in delivering excellent customer service.
  • Communicate effectively in English.
  • Be able to work well under pressure.
  • Have a friendly, flexible and professional attitude.

Notes:

  • Complimentary meals on duty.
  • Discounted rates for our Health club.
  • Professional training and development opportunities.
  • Hotel provides accommodation with heavily discounted rate (wifi included).

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

Guest Relations - Night Porter

In Guest Relations, you will be the front of house representative of the hotel; a concierge to the guests and support the Front of House team in the effective running of all check in and check outs to ensuring customer satisfaction by maintaining an exceptional standard of delivery, professionalism and guest experience.

This role is front of house based and not one that is based at reception. Effort should be made to be the face of the hotel in and around the foyer/bar area assisting guests with the planning of their stay both in and out of La Grande Mare.

Key Responsibilities:

  • Night porters are responsible in the hotel security at night time usually from 11 p.m. to 7 a.m.
  • Covering the hotel's reception area and knowledgeable on which of the following rooms are occupied and which are unoccupied.
  • Providing various guest services. Greet visitors/guests, check-in new guests and help procure important items like toiletries, food items and personal items.
  • Night porters have good communication skills and can quickly solve problems. Guest services may include item deliveries into hotel rooms, providing ordered items and using their computer for checking-in guests and to satisfy their requests.
  • Night porters also ensure the orderliness and cleanliness of the hotel in order to create a good atmosphere for visitors and guests.
  • Their jobs range from stocking, setting up breakfast, serving late night drinks, cleaning guest’s washrooms and tidying the front desk.
  • Perform security duties to ensure the building's safety and security.
  • Night porters must know and identify suspicious looking people or events and be able to perform some treatment or intervention for sick and drunk patrons that are passing in the hotel lobby. They must also notify other hotel employees regarding suspicious incidents and security breaches.
  • Be the first face of the hotel as guests arrive greeting them in an appropriate manner.
  • Assisting with all after hours arrivals and departures to the hotel.
  • Complete floor walks of hotel to ensure free from clutter and presentable to the guests.
  • Complete outside walks daily to ensure presentation of building; cigarette bins emptied, foyer clean, steps brushed, stainless steel polished.
  • Assisting the Food & Beverage Team with restaurant hosting, bar duties and restaurant service as required.
  • To adopt a flexible approach and assist in different areas of the hotel as business and customer needs dictate.
  • Assisting the Food & Beverage Team with bar duties and set-ups as required.
  • Promptly address guests' requests.
  • Carry out all reasonable management requests.

This summarises the main responsibilities of your role but there may be other reasonable requests made and other responsibilities included as deemed fit to suit business needs.

(This is a non-exhaustive list and you will be briefed on a regular basis with regard to the tasks expected of you)

The position you are applying for:

Please attach your CV below (Accepted formats: PDF, DOC, DOCX):