Deputy Drawing Room Manager

TN United Kingdom; Ascot; On-site; GBP 40,000; Full time

Job summary

An established industry player is seeking a Deputy Drawing Room Manager to ensure seamless service in a luxury setting. This role involves leading a dedicated team, enhancing guest experiences, and managing operational systems to maximize business potential. You will be responsible for training staff, maintaining high service standards, and ensuring compliance with health and safety regulations. If you have a passion for hospitality and a track record in luxury environments, this is an exciting opportunity to develop your career in a prestigious establishment.

Qualifications

• Experience in luxury/5-star hotel environments is essential.
• Strong knowledge of food and wine is required.

Responsibilities

• Manage and motivate the team to achieve service standards.
• Develop and monitor guest service systems for satisfaction.
• Conduct training and performance reviews for staff.

Skills

Leadership Skills

Customer Service

Complaint Handling

Interpersonal Skills

Training Skills

Education

Hotel School Diploma

Tools

Micros POS

Job description

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Job Description

Job Role: Deputy Drawing Room Manager

Rate of Pay: £39,800

Hours: 45 Hours

Location: South Ascot

Position Overview

Be responsible for the smooth running of all services in the Drawing Room in conjunction with The Drawing Room Manager. Develop, implement, and monitor sales, service, and operational systems to provide a seamless guest experience and maximize business potential. Act as an ambassador of the hotel with guests, colleagues, and suppliers. Deputise for The Drawing Room Manager in their absence.

Essential Functions & Physical Requirements

Work closely with the Drawing Room Manager to:

1. Manage, lead, and motivate the team to enhance performance, achieve business goals, financial budgets, and service standards.
2. Mentor, train, and coach team members, including daily coaching, on-the-job training, and formal training.
3. Manage shift coverage, workload, and resource distribution within and across teams.
4. Monitor and evaluate team performance and conduct PDPs for team supervisors.
5. Handle interviewing, hiring, induction, and succession planning of staff.
6. Manage departmental budget, P&L, and payroll.
7. Work closely with the Director of Food & Beverage to achieve efficient staffing levels and desired performance.
8. Conduct formal performance reviews to assess performance, training needs, and development opportunities.
9. Ensure staff welfare and morale to provide outstanding service.
10. Develop, implement, and monitor service and performance standards for guest satisfaction.
11. Ensure compliance with legislative and hotel guidelines, including health & safety, food handling, and hygiene legislation.
12. Identify and implement new standards to enable service excellence.
13. Manage and improve service and operational systems for seamless guest relations.
14. Develop and monitor professional guest service systems, such as reservation systems and guest records.
15. Manage billing and cash management systems (e.g., Micros POS).
16. Proactively respond to guest comments and feedback.
17. Drive innovation, resolve issues, and challenge current procedures for continuous improvement.
18. Ensure the menu and environment reflect a luxury establishment to meet and exceed guest expectations and maximize growth.
19. Review and update menus according to industry trends and guest needs.
20. Maintain excellent condition of furniture, fixtures, and equipment.
21. Manage stock levels of linen, glassware, china, and silverware.
22. Ensure team members display excellent grooming and hygiene standards.
23. Review service standards regularly and implement improvements.
24. Conduct sales and marketing activities to drive business growth and profit.
25. Contribute to F&B marketing planning and activities.
26. Manage daily brand operations to maximize sales.
27. Stay informed of hospitality market trends and assess competition.
28. Monitor and control operating equipment, payroll, and expenses against P&L.
29. Maximize sales and profitability through promotions.
30. Maintain effective communication with guests, colleagues, and teams.

Qualifications & Desirables

• Hotel School diploma or equivalent.
• Previous luxury/5-star hotel experience.
• Excellent knowledge of food and wine.
• Customer-oriented with excellent interpersonal skills.
• Experience in complaint handling and problem solving.
• Leadership and training skills.
• Good listening skills and motivation abilities.
• Immaculate presentation.
• Experience with POS systems.

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