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.

Receptionist

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

Key responsibilities of the Receptionist will 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).

Chef de Partie

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 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 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 the menu, daily specials and special menus are available, as appropriate.
  • To ensure functions menus are managed effectively in conjunction with the manager in charge.
  • To ensure that the kitchen team are fully prepared, stocked and set for service.
  • To assist the Head Chef with supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company.
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times.

Finance:

  • Ensuring all relevant information is passed to the relevant person.
  • 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.
  • 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)

Sous Chef

As a Sous Chef you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage 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 Sous 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.

You will assist the Head Chef in the below and be solely responsible for the below in their absence:

Training:

  • Train and develop staff to maximise performance, aid retention and reduce turnover.
  • Accountable for the delivery of performance in line with Company procedures.
  • 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.
  • Monitor, analyse and provide feedback to the GM regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.
  • 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 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: