Responsibilities

• Continued HR during staff employment and overall management of staff.
• Organise resort set up for each season – includes product, chalets, transport company and staff.
• Operate in-resort training programme and management of staff and product during the winter season to maintain high standards.
• Ensure our guests are cared for with exemplary service and close attention to detail.
• Manage in-resort guest relations.
• Regular (weekly) chalet checks and staff meetings during the winter season.
• Staff morale and ongoing training/motivation.
• Manage all supplier relations to the benefit and development of the business.
• Manage all of the resort properties – work with the General Manager (GM) to prepare all developments/maintenance/improvements.
• Organise resort close after each season – cleaning, storage, inventories, summer prep, and vehicles.
• General Manager, based between France and the UK.

The ideal candidate

• Extensive knowledge of 5-star service and dining – preferably hotel management background.
• Hands-on staff selection, training, and management experience.
• Proven property management experience.
• Extensive operational/logistical experience.
• Fluent English and French.
• Budgeting and accounting experience a bonus.

Benefits

• Salary of £35,000+
• Accommodation
• Ski pass, ski hire

As Sales Consultant you will develop and maintain client relationships to convert enquiries into bookings, create bespoke holiday proposals and process any confirmed bookings to completion, making sure that agreed targets are achieved. In addition to this, you will also be key in ensuring the smooth running of the after-sales concierge process.

Responsibilities:

Sales:

• Build relationships with clients and respond to client enquiries, discussing the holiday requirements over the telephone, email and online ‘chat’.
• Quickly and accurately creating bespoke holiday proposals.
• Organising and managing the administration elements of bookings such as booking confirmations and invoicing.
• Liaising with property owners and operators, and maintaining good relationships.
• Proactive generation of enquiries through our existing client base.
• Achieve and exceed sales performance targets.

Concierge:

• Organising the pre-arrival arrangements for clients, including booking transfers, ski lessons and any special requests the clients may have for their booking.
• Creating final itineraries.

In order to become more familiar with the portfolio, you will have the opportunity to travel, visiting properties, meeting with owners/operators and experiencing the first class service they provide. As part of a small team, from time to time you may also be required to assist in other ad hoc projects and activities to help with the growth and smooth running of the business, such as the loading of properties, writing blog posts on properties or areas visited, do social media posts etc.

The ideal candidate:

• Articulate with confident telephone manner and strong written skills.
• Experience in sales and working in a target-driven environment.
• Familiar with skiing and ski resorts (ideally worked a ski season).
• Highly organised with good attention to detail.
• Enthusiastic, friendly and happy to get stuck into any task.

Benefits:

• Salary very negotiable DOE. £25,000+ plus uncapped commission
• Full time
• To start immediately
• Working hours: Monday – Friday 9am – 6pm.
• Alternate Saturday mornings may be required, with time off in lieu
• Office location: SW London

We are looking for hands-on, self-motivated and competent candidates full of enthusiasm and commitment for the job in hand. A passion and knowledge for great food and beverage is required alongside a natural ability to delivery friendly, attentive service with discreet efficiency. We strive to exceed our guests’ expectations in all areas at all times and to offer a truly personal service to our guests.

A base level understanding of the administration and accounts necessary for the smooth and effective running of a business in this field is needed. Experience in overseeing a team and strong leadership skills are essential & the ideal candidate will constantly strive to make the business the best it can be and move with the times.

You will be Responsible for the smooth running and profitability of the pub, restaurant and hotel. The job will be extremely varied, so the candidate will need to have a broad skill set, experience in this field of work, and a hands-on approach to the job in hand. This will be a great opportunity for a current FOH or Restaurant Manager who wants progression.

Responsibilities

GENERAL MANAGER ROLE OVERVIEW

DUTIES INCLUDE (NOT LIMITED TO):

• Responsible for the day to day running of The property
• Work alongside the Director on the running of a sister guesthouse
• Act as a line manager to all members of the floor, kitchen, bar and house-keeping team to oversee and ensure smooth across the board
• Oversee and implement policy and procedures
• Take responsibility for recruitment, training and the on-going management of the team within the guidelines and objectives of the property
• Create and maintain objectives, targets for food, bar and room sales
• Undertake the necessary administration – banking, reconcile daily takings, wages, rotas, menus etc.
• Ensure the building and facilities are well maintained and kept at a high standard
• Set and monitor standards relating to customer service
• To ensure the well-being, satisfaction and comfort of all residents and customers
• Be an approachable point of contact for staff and customers
• Support, nurture and guide the team; and put time aside for team events and incentives
• Encourage and act upon customer comments and complaints to improve product
• Hold regular staff, management meetings and maintain high levels of communication
• Work closely with each other and Director to ensure high quality service delivery
• Assist in building the events calendar and marketing in house
• Promote and put together functions, events, outside catering and weddings
• Be hands on whenever required and remain adaptable in the event of being short staffed

The ideal candidate

REQUIREMENTS (NOT LIMITED TO):

• Minimum 3 years’ experience in customer service environment
• Strong food and beverage operations skills
• Have proven skills and experience in the day to day running of a pub, restaurant or hotel, gaining and retaining the respect of staff, and creating a management presence which customers can easily identify.
• Experience in successfully managing, leading and motivating a team
• Established a highly personalised style of service
• Proficient in IT and accounting
• Business minded, highly motivated and forward thinking
• Outstanding interpersonal skills and strong communication with both customers, suppliers and staff
• Exceptionally organized, practices good time management and excellent attention to detail

HEAD CHEF OVERVIEW (BAR MANAGER OPTION AVAILABLE)

Responsible for the smooth running, success and profitability of restaurant. Management of and assisting in recruiting a strong and happy kitchen team. Keeping the kitchen accounts and admin in good order and maintaining the great supplier relations we have built. Re-working meus regularly according to the seasons, feedback and local produce available. Responsible for putting together function menus and planning outside catering events. You will need to work alongside the General Manager and Director to meet the needs of the business, finance and product.

REQUIREMENTS (NOT LIMITED TO):

• Three years’ experience in a reputable restaurant or gastro pub is essential
• A keen financial awareness, responsible for achieving the necessary margins and managing the kitchen accounts is a must.
• Keeps high standards of hygiene and organisation, is self-motivated and punctual.
• Experience in leading a successful kitchen team or section.
• Previous work on outside functions and catering is a bonus.
• The right candidate will have the maturity and patience to assist in the growth and continuous development of the menu and pub as a whole.
• They will have a great work ethic, positive attitude, energy and a passion for great food and shared ethos in working with and celebrating the finest of locally sourced produced.
• Essential to be a great team player, maintain the good relations with our suppliers, and appreciate the needs / feedback of our customers.

Benefits

• Start date: January – April (no later than) 2019 with the view to stay for a minimum of two years
• Full time permanent (subject to a probationary period)
• Wage: £25,000-30,000 + profit share scheme
• Holiday: 24 days
• Accommodation: own room and bathroom facilities, Wifi, good standard and spacious (£50 utility contribution), if applicable
• Travel: two return flights to UK throughout the year
• Food: available on duty
• Tips: are shared equally between the team and paid weekly
• Staff discounts other outlets
• Bonus or profit share options (dependent on candidate experience and suitability)