Winners of the Cotswold Life Magazine Best Staff Development Award 2003

From time to time Prestbury House has vacancies for staff, for both full time and temporary . It is always worth enquiring as even though we may not have a vacancy at the time,in the fast moving world of catering and hospitality we will always keep your details on file - you just never know.

On joining Prestbury House you will be given a structured internal training plan with regular reviews followed by an induction programme. We offer all our employees opportunities for further self development by attending external accredited courses and gaining professional qualifications.

This has earned Prestbury House Hotel The Investor In People Award (gained in April 1994 and successfully kept since), British Hospitality Award for Recruitment Best Practice, British Hospitality Association Award for Excellence in People 2001 and winners of The Cotswold Life Magazine Development Award 2003.

Prestbury House Hotel has full Human Resources Policies and complies in full with all statutory legislation relating to Employment and discrimination on the grounds of race, religion, age, disability and gender.

Benefits:

• 28 days holiday.
• Full Contract of Employment up to 40 hours spread over 5 working days. Prestbury House conforms to European Legislation and does NOT ask it's employees to opt out of the minimum hours.
• Prestbury House is closed at Christmas and after 8.00pm on New Years Eve.
• Except for large functions such as weddings there are minimal if any split shifts. Shifts are 8 hrs
  (full time) and planned between 6.45 am and 10.00 pm.
• Additional hours when worked during busy periods, are repaid during quieter times.
• Extra paid hours by mutual agreement.
• Above average rates of pay for the right people.
• Full and continued training.
• Variety of work and early responsibility.
• A great fun team to work with.

We believe that breakfast is the most important meal of the day. To many, a cooked Breakfast is out of the ordinary and indeed a luxury. Quality is therefore essential. At weekends breakfasts are taken leisurely. However, on weekdays, this is a case of getting to work or that conference on time and therefore timing is critical. Our breakfast Chef must be able to prepare and cook superb Breakfasts from fresh quality ingredients, quickly.

Each Breakfast is cooked from fresh - (no buffet self service ). They have total responsibility for stock control and ordering, kitchen hygiene regulation enforcement and stock rotation.

Working weekdays from 6.45 am to 10.00am and weekends 7.45 am to 11.00am.
Possibility of live in (single en-suite guest bedroom with Sky TV and all heat / light found) then 6 day
(morning) working required including Saturday and Sunday mornings (day off in week) plus extra 3 hours Saturday and Sunday mornings (11.00 am to 2.00 pm) working with House Keeping.

Desirable: Experienced Breakfast Chef with Basic Food Hygiene Certificate.
We will however, accept a passionate novice who can be trained but must have the ability to be fully effective within 10 days of starting - maximum.

Hotel Duty Shift Supervisor / Manager

Working a 40 hour, 5 day week, hours either 8am to 4pm or 12 mid-day to 8pm, with 2 consecutive days off per week.
28 days paid holiday; Christmas Day, Boxing Day + following 3 consecutive days off + New Years Eve and New Years Day off. Usually all Bank holidays off.
Pay scale as at April 2008 : c £360.00 to £385.00 per week (£18,720.00 to £20,020.00. per year ).
Must be highly computer literate, highly skilled administrator, have leadership skills and must be able to sell. Mature.
Must enjoy operating on their own initiative without close supervision with full responsibility for the outcomes of their actions.
Reports directly to the Proprietor.
Three (3) month trial / probationary period.
Previous Catering or Hotel experience NOT essential.
Customer facing/service and supervisory experience essential.
Full training provided.

Hotel Duty Shift Supervisor - A day in the life of

Arrive just before shift starts at 8am and grab a coffee. This also gives me the chance to say hello to the Breakfast Chef, Breakfast Supervisor and the Housekeepers who have been in since 6.45.
No problems except that as usual all guests have come down to breakfast at once but that's life! This means they will probably all check out together.

First thing in the mornings is always manic making sure everything is ready for the day. Back up to Reception which opens at 8am to "fire up" the reservations computer and the admin computer. Check the handover book from last night and the white board to see if there is anything urgent from the Supervisor on the evening before. That done, do a check on the conference room before the delegates arrive to ensure that everything is perfect. Again, this will have been done the night before. We work a strict system that all the following shifts setting up is done on the previous shift.

After check outs and welcoming the conference delegates, settle into planning and organising future functions, answering e-mails, and taking future bookings over the telephone.This part of the job I really like : gaining new business. I have clear parameters and a lot of responsibility in what rates I charge and complete accountability as to how the booking administration is done.

At lunchtime sort out the conference plus grab a bite to eat. Quick chat with the Kitchen Porter and House Keepers to ensure all is well.

Afternoon will be busy with a team meeting which is my responsibility and the hotel owners attend. Ensure the meeting agenda I prepared two days ago is up to date. We have a wedding for 150 on Saturday and everyone needs to know what is going on and their role.

I also have to finish of next week's rota and start next week's business forcast, which is essential communication for all the team who must know what is going on. I also need to prepare the paperwork for tonights check-in's for my colleague who comes in on the next shift.

Shortly before shift end at 4.00pm there is enough time to telephone two outstanding wedding enquiries and chase the organiser of next weeks conference for delegate names so that I can allocate bedrooms.

At 4.00 pm the next Duty Supervisor arrives and I take them through what is outstanding and any customer enquiries who may telephone after I have left for the day. I also need to go through the specific taxi requirements of room 3 for later tonight.

All done by 4.15 pmI depart at the end of my shift. I have tomorrow off, then back in at 2.00 pm the following day for the late shift until 10.00 pm. It's force of habit but I always check what the business is on my next shift as I don't like surprises. There again the whole world of hotel life can change in 48 hours; that's why I love this business!

Got what it takes? Then why not apply. We may have vacancies NOW.

Trainee Hotel Duty Shift Supervisor

This is a formal structured nine to twelve month course leading to the position of Hotel Duty Shift Supervisor. During the twelve months the trainee receives full on the job training following a three month induction course. Further Development Training with Institute of Management and Leadership Team Leader Award (run by Gloucestershire Enterprise) are given.

Trainees are provided with a solid background in Reception, Customer Service, Restaurant, Banqueting, Conference, Corporate Hospitality and House Keeping. There is early responsibility and a trainee is expected to be able to supervise their own shift within six months.

Long-term prospects are to Assistant Hotel Manager. The ideal candidates to undertake this training programme are those leaving Higher Education with appropriate qualifications looking for their "first rung" on the ladder of catering management. Or Restaurant Supervisors or Head Waiters / Waitresses looking for their next management move.

Read: A day in the life of a Hotel Shift Duty Supervisor - above.

Think of yourself as first contact for any client. Then think of yourself as the hub of the wheel - everything you receive from the client has to be communicated to the other departments i.e. Kitchen, Restaurant, Housekeeping, Operations Manager, Proprietors, even Maintenance. Can you handle this? This is a job for someone who enjoys variety, pressure and people. One minute you are checking someone in or out, then helping to organise someone's wedding, then discussing conference arrangements and then there is all the associated paperwork and computer systems. (Good IT skills essential).

Generally we recruit people who have previous catering experience who are therefore "walking the talk" but that does not preclude people who are experienced born organisers and absolute diplomats! Being methodical and can "spin several plates" at a time goes without saying.

No matter what your capabilities or experience we provide an initial three month training programme followed by specialist one day courses, right up to the Institute of Leadership and Management Team Leader Certificate and full support to gaining NVQ Level 3 and 4 Administrator.

This is a weekday job, 8.00 am to 4.00 pm, Monday to Friday occasionally coming in on a Saturday to ensure wedding receptions are going according to YOUR plans.

For this position we require full written CV's (avoid email at all costs), including current salary and your salary expectations.

Part Time Marketing/Telesales

For two or three days a week, working between 10.00 am and 3.00 pm, contacting our customers and keeping them in the picture about new developments, offers and generally keeping in touch.

You will need to be experienced in this type of work with an excellent telephone manner, good computer skills and be able to keep your own administration.

Oh! and don't forget, we want your sales and marketing ideas as well!

Breakfast Supervisor (Weekdays and Weekends)

You have sole responsibility for opening up the Hotel every morning, serving breakfasts, early checkouts and then supervising housekeeping, conferences and lunches.

You will need to be a good all rounder who can work independently of being supervised and taking routine decisions on your own.

This is a job that provides variety and early responsibility and demands flexibility, reliability and a good sense of organisation. Hours, Tuesday to Friday 6.45 am to 11.00 am, Saturday and Sunday 7.45 am to 12.00 mid-day. Extra hours available if required during weeks days.

Full time contract. Full Training. Opportunities for NVQ Training.

Reservations Receptionist - Part Time

To work by mutual agreement two or three shifts per week either during week day evenings 4.00 pm to 9.00 pm or weekends 8.00 am to 4.00 pm.
Full training given.

Desirable: Experience of dealing with the public / customers. Good computer keyboard skills. Must demonstrate flexibility and enjoy multi tasking.

Job role : Please read "A day in the life of a Hotel Shift Supervisor " above.
The job involves similar duties but without the responsibility for supervising staff, meetings, rota's and business forcasts. The main emphasis is on new business bookings, check-in's and check-out's, business correspondance and booking confirmations and co -ordinatig the administration of a busy hotel.

Kitchen Porter - Part Time 15 hours per week

To take full responsibility for the cleanliness and hygiene of the kitchen and all associated areas together with washing all crockery, utensills and cutlery from Breakfast.

Hours : 9.00 am to 12.00 mid-day week days. 10.00 am to 1.00 pm weekends (5 day week). Some additional cleaning duties elsewhere in the hotel.

Mr S.Whitbourn, Proprietor
The Prestbury House Hotel,
The Burgage,
Prestbury,
Cheltenham,
Glos.
GL52 3DN

Email: Recruitment@prestburyhouse.co.uk

You never know, we may be recruiting now or we may hold onto your details until we do.