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Personnel Opportunities 2010
E-mail your CV with a covering letter & current photograph for the attention of Keith Bradford, MIH, General Manager, to stay@stmartinshotel.co.uk
Post your CV with a covering letter & current photograph for the attention of Keith Bradford, MIH,
General Manager, St Martin's on the Isle,
telephone 01720 422092, fax 01720 422298
Front of House
Enter the bright and airy hotel foyer through the single pillared entrance complemented by sub-tropical plants to be welcomed by the scent of fresh lilies & the impressive Reid-Sohn mahogany piano. The friendly, constantly attentive Reception staff are waiting to give a warm Scillonian welcome and eager to answer any queries in a professional and efficient manner. The office just off the main foyer is where Reception is based. A constant hive of activity, with the three telephone extensions and guests popping in to say hello, there is never a quiet moment here apart from when you catch a quick glance out of the office window to gaze upon the clean white sands and the crystal clear sea which can never decide on its colour.
The Reception Office is the centre of the hotel. All Heads of Departments rely on this team to produce accurate figures, to carry out administration work for them and to keep them updated with all guest information. In-house and visiting guests rely on the Reception Office for advice on how best to enjoy their holidays, the best beaches to visit or to arrange a high powered speed boat to visit the seals languishing around the Eastern Isles. This close working, highly professional & informative team of 3 will do their utmost to help & nothing is too much trouble.
POSITION Receptionist, Front of House
SPECIFICATIONS Responsible for assisting & supporting the Reception Manager in the running of an extremely busy Office
Responsible for assisting the in-house guests, island visitors & fellow colleagues with their needs & requirements, to include the organisation of boat trips for guests
Responsible for maintaining the high standards of service & ensuring it is delivered consistently & continually improving
Responsible for administration work with attention to detail of paramount importance
Responsible for checking in & checking out guests on a daily basis & for dealing with any guest queries or problems that arise in a friendly, professional & efficient manner
Responsible for the daily cash, cheque & credit card banking of Reception & the Round Island Bar & Bistro
CRITERIA Previous experience in a similar office environment or Reception is essential
Must be a hard-working individual with exceptional attention to detail
Applicant must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual & friendly with excellent organisational skills
Applicant to possess excellent communication skills towards guests & colleagues, must be customer-focused, able to handle numerous tasks at once whilst maintaining the high standards required within this office
Applicant to be able to work independently, be able to work under pressure, be able to blend within a team & work proactively using own initiative. An excellent working knowledge of Word, Excel & the Internet essential
Must be willing to work flexible hours and must speak & write in fluent English
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 46 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORMS Applicant must provide own black trousers/skirt, white shirt/blouse, black blazer style jacket & black enclosed shoes with a small heel
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION
Porter, Front of House
SPECIFICATIONS Responsible for assisting & supporting the Reception Manager
Responsible for all luggage handling, ensuring the hotels gardens & grounds are maintained to a high standard and transporting guests around the
Responsible for assisting Housekeeping in the moving of bedroom furniture & carrying out any tasks required from Heads of Departments
CRITERIA Previous experience in a similar position is desired but not essential
Must be a hard-working individual with exceptional attention to detail able to work independently, proactively & use own initiative
Applicant must possess a current clean driving licence valid for use within the
Must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual & friendly with excellent organisational skills
Applicant to possess excellent communication skills towards guests & colleagues & must have a calm, friendly, helpful personality with an unflustered approach, must be able to blend within a team
Applicant must be customer focused, able to handle numerous tasks at once whilst maintaining the high standards required within the hotel
Must be willing to work flexible hours and must be able to speak & write fluent English
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 44 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM Applicant will be provided with t-shirts but must provide own black trousers & black enclosed shoes
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
Housekeeping Department
St Martin's on the Isle is host to 30 bedrooms, 3 of which are suites. The Housekeeping department is responsible for the cleanliness of the Round Island Bar & Bistro, all public areas including the public conveniences, swimming pool, guest laundry & decking area, and of course, the bedrooms.
POSITION Housekeeper
SPECIFICATIONS Responsible for assisting & supporting the Head Housekeeper in maintaining the cleanliness of the hotel
Responsible for the daily servicing of the bedrooms and for maintaining the cleanliness of all public areas
Responsible for stock-control
Responsible for dealing with any guest queries or problems that arise in a professional & efficient manner
CRITERIA Previous experience in a similar role preferred but not essential
Applicant must be a hard-working individual with exceptional attention to detail, be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual & friendly with excellent organisational skills
Applicant to possess excellent communication skills towards guests & colleagues, be customer-focused, able to handle numerous tasks at once whilst maintaining the high standards required
Applicant must be able to work under pressure & be able to blend within a team, work independently, proactively & use own initiative & be willing to work flexible hours
Applicant must be able to speak & write in fluent English and have a desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 42 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM
Applicants will be provided with polo shirts and trousers. Please provide your own appropriate foot wear.
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
Fine Dining Restaurant & Kitchen
For fifteen years the Tean Fine Dining Restaurant has been awarded the highest food accolades in the Isles of Scilly, consistently achieving 3 AA Rosettes for its cuisine. The first floor location of the Fine dining Restaurant with panoramic views of the uninhabited
POSITION Sous Chef, Fine Dining Restaurant
SPECIFICATIONS Responsible to the Head Chef for the daily running of the fine dining kitchen, supervision of the kitchen brigade in the absence of the Head Chef and for supporting and encouraging junior members
Responsible to the Head Chef for achieving monthly GP's, stock-control, stock-rotation, monthly stock-takes and for maintaining excellent levels of hygiene, health & safety
Responsible for maintaining the excellent reputation by using fresh locally sourced ingredients and producing dishes to the highest standards
CRITERIA Applicant to display strong leadership qualities, work independently, proactively and use own initiative. Excellent communication skills and confidence to motivate kitchen brigade essential
Applicant must be a dynamic individual who is passionate about food, have a hands-on approach and have the ability to assist in taking the restaurant to the next level. Be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills.
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Chef de Partie, Fine Dining & Bistro kitchens
SPECIFICATIONS Responsible for running and organising your individual section producing a consistently high standard of food, which will include Pastry, Larder, Vegetable or Sauce
Responsible to the Head Chef for producing dishes to high standards, stock-control, stock-rotation and for maintaining excellent levels of hygiene, health & safety
CRITERIA Applicant to have previous experience in a similar style kitchen but not essential, must be flexible and adaptable to fulfil the criteria of this role
Applicant to be a professional, committed individual able to realise own potential, be hard-working, want to learn and advance career prospects, passionate about food and pride yourself on high customer service standards and exceed them as part of a highly professional kitchen brigade
Applicant to be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with good organisational skills
Must have a good attitude, have the ability to blend with the team or to work independently, proactively and use own initiative
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Commis Chef, Fine Dining Restaurant
SPECIFICATIONS Responsible for assisting and supporting the senior chefs in daily Mise en Place
CRITERIA Previous experience in a similar kitchen environment is desirable but not essential, must be flexible & adaptable to fulfil the criteria of this role
Applicant to be hard-working, passionate about food and want to learn and advance career
prospects. Have a good attitude, ability to blend with a team, to work independently, proactively and use own initiative
Must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual, friendly with good organisational skills and good communication skills towards guests & colleagues
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Pastry Chef, Fine Dining Restaurant
SPECIFICATIONS Responsible to the Head Chef for stock-control, stock-rotation and for maintaining excellent levels of hygiene, health & safety
Responsible for maintaining the excellent reputation by using fresh ingredients & producing pastries, breads, biscuits, cakes, petit fours and other products as requested to the highest standards
CRITERIA Previous experience in a similar kitchen environment is essential, must be flexible and adaptable to fulfil the criteria of this role
Applicant must be a hard-working individual, passionate about food, want to learn and advance career prospects. Must have a good attitude, ability to blend with the team and be able to work independently, proactively and use own initiative
Applicant to be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Kitchen Porter, Fine Dining & Bistro kitchens
SPECIFICATIONS Responsible for assisting and supporting the chefs in maintaining a hygienically clean kitchen, before, during and after service in either of the kitchens
Responsible for ensuring all crockery, pans and cutlery are cleaned to the highest standards and assisting with waste management
CRITERIA Previous experience in a similar kitchen environment is desirable but not essential
Applicant must be a hard-working individual willing to work flexible hours, have a good attitude, able to blend within a team, able to work independently, proactively and use own initiative
Applicant must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 44 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORM T-shirts and aprons will be provided, please provide your own black trousers & appropriate foot wear suitable for the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Waiter/Waitress, Fine Dining Restaurant
SPECIFICATIONS Responsible for assisting and supporting the Restaurant Manager, carrying our preparation duties issued by either the Restaurant Manager or the Head Waiter/Waitress before and after services
Responsible for a smooth professional service during breakfast and dinner within the Tean Restaurant
Responsible for waiting on tables & order taking and for the operation of Point of Sale, ensuring all guest's bills are correct.
Responsible for the confident execution of drinks from the Round island Bar, the cleanliness of the restaurant, polishing cutlery, polishing crockery and re-laying the tables in the correct high standard required
CRITERIA Must be a hard-working individual with exceptional attention to detail with good product knowledge of food & wine, must be customer focused, able to handle numerous tasks at once whilst maintaining the high standards required and possess excellent communication skills towards guests and colleagues
Applicant must have a good attitude, have the ability to blend with a team, be able to work independently, proactively & use own initiative, must be flexible & adaptable to fulfil the criteria of this role
Must speak & write in fluent English and have a desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 44 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORMS Applicant will be provided with a shirt/blouse, trousers/skirt, waistcoat & apron. Please provide your own black enclosed shoes with no heel
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Chef de Rang, Fine Dining Restaurant
SPECIFCATIONS
Responsible for assisting and supporting the Restaurant Manager
Responsible for carrying out preparation duties issued by the Restaurant Manager or Head Waiter/Waitress before and after services
Responsible for a smooth professional service during breakfast and dinner within the Tean Restaurant, assisting the Restaurant Manager in overseeing the evening dinner service and for own allocated section as well as overseeing the timing of dishes leaving the Tean kitchen
Responsible for food & wine service, waiting on tables and order taking as well as for the operation of Point of Sale & ensuring all guest's bills are correct
Responsible for the confident execution of drinks from the Round Island Bar, for the cleanliness of the restaurant, polishing cutlery and crockery and for the re-lay of the tables and the presentation of the Tean Restaurant to the high standard required
CRITERIA
Must be a hard-working individual with exceptional attention to detail with good product knowledge of food & wine, must be customer focused, able to handle numerous tasks at once whilst maintaining the high standards required possessing excellent communication skills towards guests & colleagues
Applicant must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual, friendly and have excellent organisational skills
Must have a good attitude and have the ability to blend with the team as well as being attentive to guest's needs. Applicant must be flexible and adaptable to fulfil the criteria in this role and must speak and write in fluent English
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 44 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORMS Applicant will be provided with a shirt/blouse, trousers/skirt, waistcoat & apron. Please provide your own black enclosed shoes with no heel
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Head Waiter/Waitress Fine Dining Restaurant
SPECIFICATIONS Responsible for assisting and supporting the Restaurant Manager and for carrying out preparation duties issued before and after service
Responsible for a smooth professional service during breakfast and dinner within the Fine Dining Restaurant, responsible for overseeing the evening dinner service and the Fine Dining Restaurant staff
Responsible for deputising and liaising with Heads of Department in the Restaurant Manager's absence
Responsible for connecting & conversing with guests and meeting any special requirements in a professional manner and for waiting on tables and order-taking
Responsible for food & wine service, operation of Point of Sale and for the confident execution of drinks from the Round Island Bar
Responsible for the cleanliness of the restaurant, polishing cutlery and crockery, the re-lay of the tables and the presentation of the Fine Dining Restaurant to the high standard required
Responsible for overseeing the timing of dishes leaving the Fine Dining Restaurant
CRITERIA Applicant must be a hard-working individual with exceptional attention to detail, be customer focused, able to handle numerous tasks at once whilst maintaining the high standards required and adaptable to fulfil the criteria of this role
Must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills
Applicant to possess excellent communication skills towards guests and colleagues, have a good attitude, have the ability to blend with the team as well as being attentive to guests needs and be able to work independently, proactively and use own initiative
Applicant must speak and write fluent English, a desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 46 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORMS Applicant will be provided with a shirt/blouse, trousers/skirt, waistcoat & apron. Please provide your own black enclosed shoes with no heel
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
The Round Island Bar & Bistro was opened in 2005 and is situated on the ground floor of the hotel. During the day, the sun drenched, airy Bistro and gardens attract in-house guests, visitors from neighbouring Islands and locals alike to enjoy lunch made from fresh, locally sourced produce whilst enjoying the modern surroundings and panoramic views of Teän and
During the evening there is an informal 'buzzy' atmosphere, with up to 60 diners enjoying 'real food' created and overseen by our Head Chef. Everyone who has tried the Bistro has loved it and can't wait to repeat the experience. The Bistro is open from Tuesday to Sunday inclusive, March to September inclusive and has a reputation second to none in the
POSITION Bistro Sous Chef, Round Island Bar & Bistro
SPECIFICATIONS Responsible for organising and ensuring the smooth running of the Round Island Bar & Bistro kitchen on a daily basis before, during and after lunch and dinner service
Responsible for supervising the Bistro kitchen brigade and for leading and encouraging junior members as well as being responsible to the Head Chef for achieving the monthly GP's, stock-control, stock-rotation and monthly stock-takes
Responsible for maintaining excellent levels of hygiene, health & safety and for maintaining the excellent reputation by using fresh locally sourced ingredients and producing dishes to the highest standards
CRITERIA Must have previous experience in a similar Bistro style kitchen or Gastro pub working with large lunch and dinner covers, must be willing to work shifts and flexible hours. Must be highly motivated and enthusiastic with excellent man-management skills, be a dynamic individual who is passionate about food and have the ability to assist in taking the Bistro to the next level
Must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills. Must possess excellent communication skills towards guests & colleagues and be a professional, committed individual, able to realise own potential, with a good attitude, able to work independently, proactively and use own initiative.
A desire for
CONTRACT Seasonal 29 March 2010 - 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay and a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter and boat fares to and from St Martin's. These costs will be recouped over the duration of your contact.
UNIFORMS Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Bistro Chef de Partie, Round Island Bar & Bistro
SPECIFICATIONS Responsible for running and organising your individual section producing a consistently high standard of food, which will include Pastry, Larder, Vegetable or Sauce
Responsible for pre & post service preparation and for producing dishes to high standards as well as being responsible to the Head Chef for stock-control, stock-rotation and for maintaining excellent levels of hygiene, health & safety
CRITERIA Applicant to have previous experience in a similar Bistro style kitchen environment but not essential
Applicant to be a professional, committed individual able to realise own potential, must be hard-working, want to learn and advance career prospects. Must be passionate about food and pride yourself on high customer service standards and exceed them as part of a highly professional kitchen brigade
Must be well-presented, of smart appearance, excellent personal hygiene, outgoing, conscientious, self-motivated, punctual and friendly with good organisational skills. Good communication skills towards guests and colleagues and ability to blend with the team essential but to be able to work independently, proactively, use own initiative and be flexible & adaptable to fulfil the criteria for this role
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay and a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contract.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Bistro Commis Chef, Round Island Bar & Bistro
SPECIFICATIONS Responsible for assisting and supporting the senior chefs in daily Mise en Place, assisting and supporting with service in the Round Island Bar & Bistro kitchen and for maintaining excellent levels of hygiene, health & safety
CRITERIA Previous experience in a similar kitchen environment is desirable but not essential
Must be a hard-working individual who wants to learn and advance career prospects and must be passionate about food. Applicant to be a professional, committed individual able to realise own potential with a good attitude, have the ability to blend with the team, possess good communication skills towards guests and colleagues, be flexible and adaptable to fulfil the criteria of this role working independently, proactively and using own initiative
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 50 hour week, statutory holiday pay and a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contract.
UNIFORM Applicant must provide own chef whites and appropriate foot wear for use within the kitchen
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food
POSITION Bartender, Round Island Bar & Bistro
SPECIFICATIONS Responsible for assisting the Bar Manager in the daily operation of the Round Island Bar & Bistro, stock-control, stock-rotation and monthly stock-takes
Responsible for order-taking and operation of Point of Sale, ensuring all guests bills are correct
Responsible for serving morning coffee, lunch and afternoon tea to in-house guests and up to 100 day visitors, for serving pre & post dinner drinks for the Fine Dining Restaurant & Bistro, assisting Management with meet & greet
Responsible for maintaining a clean & welcoming bar and lounge area at all times and for closing procedures and cashing up on Bar Manager's day off
CRITERIA Previous experience in a busy bar environment with excellent product knowledge is essential, some knowledge of cocktails is preferred and experience of operating a cappuccino machine essential
Must be customer orientated possessing excellent communication skills towards guests & colleagues, must speak fluent English
Applicant must be able to handle numerous tasks at once whilst remaining calm in a customer environment. Must be hard-working with exceptional attention to detail, be well-presented, outgoing, conscientious, self-motivated, punctual and friendly with excellent organisational skills.
Applicant must have a strong personality and a love of the hospitality trade, able to work independently using own initiative as well as being able to work under direction as part of a team.
Must be willing to work flexible hours
A desire for
CONTRACT Seasonal, 29 March 2010 – 30 September 2010 inclusive, 5.5 days over a 44 hour week, statutory holiday pay & a share of the staff gratuities tronc. Competitive salary, according to experience. The company will initially pay for the costs of your helicopter flights and boat fares to and from St Martin's. These costs will be recouped over the duration of your contract.
UNIFORM Applicant will be provided with a shirt/blouse but must provide own black trousers/skirt & suitable enclosed black shoes with no heel
ACCOMMODATION &FOOD A good standard of accommodation is provided, staff food is 7 days per week. A deduction authorised by the Department of Trade & Industry of £4.51 per day is made for the provision of accommodation, and no charge is made for the provision of food