As restaurant manager i am responsible of the day to day running of the 2 rosette restaurant, including breakfast, lunch, afternoon tea and dinner service. My job role includes:-Day to day running of the restaurant-Leading a team -Taking orders and communicating with guests and team members -Answering the phone and dealing with hotel and restaurant enquiries and bookings -checking people into our 4 star boutique hotel -Opening and closing procedures-Ensuring our guests receive the highest standard of service-Orchestrating table plans-Implementing new procedures to the team

As Food and Beverage Manager I am responsible for: -The day to day running of all Food and Beverage departments - DM for the hotel - Controlling stock and wastage - Improving breakfast and dinner service for the hotel - Stock taking and purchase orders - Overseeing breakfast and Dinner service - Implementing new procedures for hotel growth -To ensure the highest standards of service are trained to staff and maintained throughout all outlets within the Richardson group. -To understand budgets and costing -To ensure rotas for the food and beverage department are completed and all areas are staffed accordingly. -To include the smooth and professional running of all functions and events. -COSHH standards and general health and hygiene