Assistant Club Manager

To support the Club Management in providing efficient and attentive service to the Members at all times, with particular regard to the private dining and events at the Club.

Management of the Banqueting Operations Team

Duty Management of the Club

To support the House Manager in general Club operations

To champion customer service and improve levels of service in the Club

To support the staff across the Club in their personal development

Hours of work:

The contracted hours of work are 40 hours per week (exclusive of meal breaks). You will work from Monday to Friday but may be required to work weekends (occasional Saturdays). Your daily starting and finishing times are according to the published rota. The Club reserves the right to vary these hours and start and/or finish times according to business requirements.

Anticipated hours (dependent upon business needs):

Monday to Friday (some Saturday events)

Combination of Early (from 7am), Middle (from 9-10am), Late (from 3pm) and Split shifts (approx 10.30am-3pm; 6.30-11pm)

Please note that there will be late finishes after some events, where carriages are at 1am for a party/wedding a finish might be 2,30am

Banqueting operations:

• Staff management to recruit, train and develop each member of the Banqueting operations team.
• Private dining to ensure parties are planned for ahead of time, including staffing, beverage ordering, linen etc. and that the events run smoothly on the day.

Club Events to ensure that all Club events are planned for and run smoothly according to the Clubs format. These include annual dinners such as the Grouse Dinner, Cricket Dinner, Diva Opera etc.

To ensure that all private dining and Club events end successfully to the Members satisfaction and are cleared away in preparation for the next party.

Billing to keep an accurate account of wine consumption and food ordered for larger parties for invoices to be sent as required. All billing should be in accordance with what was agreed at the Ops Meeting the previous Thursday. All Event bills to be passed to the House Manager for double-checking.

To ensure all departmental hours are recorded on a weekly timesheet and submitted to the House Manager.

Duty Management:

• To undertake duty management duties across the Club ensuring the highest possible standards of customer service and safety for the Members.
• To support any department that needs help during day-to-day operations (e.g. Coffee Room, Members Bar, No.27, Hall Porters etc).
• To be available on call out of hours as and when required.

Maintenance to liaise with the maintenance team regarding any problems within the Club (i.e. carpet spotting, light bulbs needing to be replaced, chairs requiring fixing, etc.)

Human Resources:

• Recruitment to assist all departments with recruitment of new employees and hosting prospective candidates on trial shifts.
• Inductions to assist with inductions for all new staff at the Club and to ensure that the employee review process is adhered to.
• Training to assist with the scheduling and delivering of staff training on an on-going basis. To ensure staff are developed to further their knowledge and skills.

Discipline to support Heads of Department in ensuring all staff follow Club policies and procedures and that discipline is maintained at all times.

Staff Council to assist the Council in planning and delivering events and activities for the staff both inside and outside the Club.

Stock management:

• Glass & china stock to be responsible for the stocktaking and replenishment of stock on a quarterly basis. To include sourcing of new suppliers.
• Linen stock with the Housekeeper, to be responsible for the stocktaking and replenishment of stock on an annual basis. To include sourcing of new suppliers.
• Silver to be responsible for the stocktaking and replenishment of stock on a quarterly basis. This will include checking items against the asset register, annually.

Health & Safety and Personal Hygiene:

• Fire - to be fully conversant with the Clubs fire procedures, health and safety policy procedures and staff handbook.
• Risk assessments to assist in keeping the Club a safe place to visit and work within, including carrying out risk assessments as and when required.
• Cleanliness to ensure the highest level of cleaning standards throughout the Club.
• Allergens to ensure that all staff are aware of food allergens and what action to take when guests have dietary requirements
• Uniform - to wear a clean uniform and be of a smart and tidy appearance. This includes being clean-shaven and having smart and tidy hair. To also ensure that all staff comply in the same way.

To comply with any reasonable request made by Management.

To actively seek personal development opportunities

To look to network with peers from other Clubs.

To look to stay abreast of industry trends and legislation.

Benefits-