Hospitality Careers in Suffolk

We currently employ a dynamic and varied staff team of 350 and are always keen to hear from enthusiastic professionals to join our team.

We may have an opportunity for you. Please email your CV to careers@tahotelcollection.co.uk

Alternatively you may wish to post your CV to:

HR Manager
T A Hotel Collection
Lakeside Avenue
Thorpeness
Aldeburgh
Suffolk
IP16 4NH
  • Food and Beverage Assistants
    We are looking for F&B Assistants to join us at The Brudenell Hotel and The White Lion Hotel both in Aldeburgh, Suffolk.

    Overall Job Purpose:

    To provide courteous, efficient and knowledgeable service at all times. To ensure that presentation and cleaning standards are achieved and maintained.

    Main Responsibilities:

    • Ensure that all customers and guests are acknowledged on arrival in a friendly and polite manner.
    • Keep product knowledge up-to-date, know the daily specials, seasonal and local dishes.
    • Know who is waiting to be served and ensure that people are served in turn and that they are not kept waiting.
    • Be able to tell customers about the content of each menu choice.
    • Know which drinks are available
    • Know how to serve drinks correctly ie: the right glass, presentation, mixers.
    • Take orders accurately

    If you feel you have the skills for this role we would love to hear from you.
    Tiffany Palmer
    E: careers@TAHotelcollection.co.uk

    Start date ASAP.
    Benefits include 28 days holiday and upto 50% of dining and accommodation.
  • Sous Chef - The Crown at Woodbridge
    Position: Sous Chef
    Responsible to: Head Chef
    Hotel: The Crown at Woodbridge
    ___________________________________________________________________

    We are currently recruiting for an enthusiastic and passionate Sous Chef to join the existing team at The Crown at Woodbridge. If you feel you fit the bill and would like to either take the next step in your career or take on a new challenge we want to hear from you.

    Overall Job Purpose:
    To deputise for the Head Chef. To support the Head Chef in managing and motivating the kitchen team.

    Main Responsibilities:
    Management:
    • Assist the Head Chef to plan and deliver balanced menus that are offer interest, quality and consistency.
    • Produce food that is of consistently high standard
    • Supervise the work of the other chefs and kitchen porters.
    • Carry out all required checks and controls eg: temperature checks, food storage and stock rotation, stock control, cleaning.
    Customer Focus:
    • Work closely with the team to deliver the highest possible standard of service to guests. Be aware of any special or dietary requests.
    • Promote the “customer first” culture within the team.
    Administration:
    • Help to ensure that all procedures are recorded and kept up-to-date
    • Help to ensure that the other team members adhere to all fire, health, safety and hygiene standards and procedures.

    closing date 9th December 2016
    Tiffany Palmer
    E: careers@tahotelcollection.co.uk
  • Operations Manager - Thorpeness Golf Club and Hotel
    Job Title: Operations Manager
    Reporting to: General Manager
    Responsible for: Bar Manager, Restaurant Manager,
    _________________________________________________________________________
    Overall Job Purpose:
    To manage and maintain a successful and profitable food and beverage service operation for the Hotel, to manage and motivate department heads and supervisors to ensure targets are achieved.
    Key Tasks:
    * Meet agreed budgets and targets in all food and beverage service areas
    * Motivate staff to assist in achieving targets and budgets
    * Identify new opportunities to maximise sales in food and liquor
    * Minimise wastage in all areas
    * Maintain and monitor the quality of service standards and take corrective action
    * Liaise and communicate with other managers to develop and market F&B products
    * Maintain correct levels of staffing
    * Maintain training of staff and ensure that all staff are competent within their roles
    * Monitor employee development and work life balance on going
    *Complete all staff related administration effectively and in time
    * Ensure that all staff members adhere to company policies in all F&B service areas
    * Maintain individual PDP’s through regular performance reviews & appraisals
    * Be part of the Duty Management rota as and when required
    * Comply with company policies on recruitment, induction and training
    * Deal effectively with absenteeism and performance management as per policies
    * Maintain health and safety requirements in all F&B service areas


    * Ensure that guests receive the highest standards of service at all times
    * Maintain product knowledge for all team members
    * Propose ways of increasing profitability of the F&B areas
    * Encourage team members in improving sales performance
    * Minimise complaints and ensure appropriate action is taken
    * Control wage costs against agreed budgets
    * Ensure that all functions are managed to the highest level of professionalism
    * Be aware of competition
    Key Performance Measures:
    • Revenues for food and beverage are achieved
    • Liquor margins are achieved and support the head chef to achieve food margins
    • Guests and comments feedback
    • Retention of staff
    • Employee Development and training
    • Responsibility for the liquor stocks results
    • Responsible for food and beverage average spends are achieved
    Nicola Stubbs
    T: 01728 452176
    E: careers@tahotelcollection.co.uk
  • Restaurant Manager, The Swan at Lavenham
    We currently require an experienced and professional Restaurant Manager for our luxury 4 red star hotel in the historic and popular town of Lavenham. The 15th century Swan Hotel has an assortment of dining experiences, from the Gallery Restaurant to Afternoon tea in the lounge.

    Overall Job Purpose:

    Overall management responsibility for the restaurant operation, overseeing and supporting all aspects of service to include the restaurant, room service, lounge service, bar and the function rooms. Maintaining the standards of service, cleanliness and all other aspects of day to day management of the restaurant.
    Nicola Stubbs
    T: 01728 452176
    E: careers@tahotelcollection.co.uk
  • Restaurant Manager, The Brudenell Hotel, Aldeburgh
    We are currently looking for an experienced and enthusiastic Restaurant Manager for our luxury 4 star hotel in Aldeburgh, Suffolk. The Brudenell Hotel boasts a sea front location and a 2 rosette Seafood and Grill restaurant.

    Overall Job Purpose:

    Overall management responsibility for the restaurant operation, overseeing and supporting all aspects of service to include the restaurant, room service, lounge service, bar and the function rooms. Maintaining the standards of service, cleanliness and all other aspects of day to day management of the restaurant.
    nicola stubbs
    T: 01728 452176
    E: careers@tahotelcollection.co.uk
  • F&B Supervisor, The White Lion Hotel - Aldeburgh
    Job Title: F&B SUPERVISOR

    Reporting to: Restaurant Manager

    Responsible for: F&B Assistants

    ______________________________________________________________________

    Overall Job Purpose:

    To manage the bar and restaurant areas to achieve the highest possible standards of service and to maximise sales

    Main Responsibilities:

    Management:

    • Ensure that all orders for drinks are prepared accurately, efficiently and that they are properly recorded and charged.
    • Ensure that the Bar and stores are always correctly stocked.
    • Ensure that stocks are rotated correctly.
    • Ensure that stocks are kept secure at all times
    • Manage the bar team to ensure that all areas are kept clean and tidy at all times.
    • Implement and check up on daily, weekly and monthly cleaning programmes.
    • Ensure that all staff are fully trained in all bar duties.
    • Ensure that all staff know and understand licensing laws.
    • Assist with Restaurant Team Leaders duties to cover leave periods.
    • To undertake duty management duties as required
    .
    Customer Focus:

    • Work closely with the bar team to deliver the highest possible standard of service to guests. Be aware of any special requests.
    • Encourage a “customer first” culture within the team, “customer is king”
    • Respond to guest and customer requests courteously and efficiently at all times.

    Administration:

    • Ensure that all procedures are recorded and kept up-to-date
    • Be accountable for stock levels and for carrying out stock takes.
    • Be accountable for all bar cash and takings, including end-of-day reconciliation.
    • Ensure that all reports are accurate and delivered on time.
    • Ensure that all records are kept up-to-date – these may include staff training records as well as stock control and cleaning charts.


    Key Performance Measures:

    • Achieve budgeted beverage revenues
    • Maintain correct Liquor margins
    • Guest comments/feedback
    • Employee retention


    Special Requirements:

    • Keep own skills and knowledge up-to-date
    • Wear a uniform
    • Be able to work flexibly – working shifts, weekends and bank holidays
    • Be willing to cover in other hotels within the group
    Nicola Stubbs
    T: 01728 452176
    E: careers@tahotelcollection.co.uk
  • Pastry Chef, The Brudenell Hotel - Aldeburgh
    Job Title: CDP Pastry
    Reporting to: Head Chef
    Responsible for: Commis Chef/Trainee Chef
    ___________________________________________________________________
    Overall Job Purpose:
    To work closely with the Head Chef to develop and specialise in the preparation of desserts and other baked goods, including the planning and preparation of dessert and sweet menus.
    Duties & Responsibilities:
    • Be responsible for the pastry section of the kitchen
    • Work with the Head Chef in preparing the sweet and desserts menu
    • Menu creation and implementation
    • Manage ingredients inventory
    • Order supplies and stock within budget
    • Baking breads and rolls if required
    • Ensure that stock is rotated on a first in, first out basis
    • Ensure that stocks are of an acceptable quality
    • Ensure that food is dated, stored correctly and at the right temperature
    • Supervise trainee and commis chefs involved in the section
    • Help to train other members of staff
    • Ensure that all equipment is used safely and in accordance with the Health and Safety policies and procedures
    • Adhere to all health and safety and legal requirements
    Job requirements:
    • Pastry and culinary knowledge
    • Be able to bake
    • Attention to detail, from preparing recipes to ordering ingredients and supplies
    • Create appealing desserts and display the food to their best advantage
    • Be trained in safe food handling and hygiene practises.


    Key Performance Indicators
    • Attendance and time-keeping
    • Consistent achievement of food preparation standards
    • Relationship with team members
    Special requirements:
    • Continue development and training and or work towards a formal qualification
    • Have an up to date food hygiene certificate
    • Wear a uniform
    • Be able to work flexibly, working shifts, weekends and bank holidays
    • Be able and willing to cover other hotels with the group
    Tiffany Palmer
    T: 01728 452176
    E: careers@tahotelcollection.co.uk