Scope and General Purpose:

  • To ensure appropriate staff numbers and skills are deployed in each area according to budget and anticipated attendance
  • To ensure casual hospitality and events staff are aware of their entitlements and our expectations, to ensure training has been conducted to ensure excellent customer service and compliance with health and safety
  • Liaise with Head Chef and Food & Beverage Manager to ensure Hospitality & Events areas are equipped and stocked to optimum levels
  • Training in and maintaining of company standards
  • Training staff in customer service and up-selling techniques to ensure maximum sales
  • Maintaining areas of responsibility to all legally required standards
  • To manage specific areas, events or days as required
  • To provide an administration and invoicing function for the department as necessary
  • To proactively lead the Hospitality & Events operation across the business by own example: Conveying ARC’s values of Passion Innovation and Excellence through attitude to customers, colleagues and duties, standards of presentation and all communication
  • To ensure that Marriott standards are understood and attained in relevant areas of the business
  • Financial:

  • In conjunction with financial management ensure all cash handling procedures are strictly adhered to within the remit
  • Planning and Strategies:

  • To constantly seek new opportunities for profitable use of facilities, towards increased customer satisfaction and growth
  • To communicate effectively with the Marketing Manager and Commercial Manager in ensuring promotional literature reflects product
  • Staffing & Training:

  • Ensure that all operational employees within remit receive adequate and appropriate training, feedback and performance development to maximise productivity and job satisfaction, encouraging Positive Attitudes.
  • Promote equality and diversity initiatives within all areas of responsibility.
  • General:

  • To comply with all Health and Safety procedures associated with the department at all times. This relates to:
    • standards and procedures of correct working practices
    • the completion of risk assessments
    • COSHH regulations
    • use of Personal Protective Equipment
  • To control wastage and operate according to the Companies environment policy with regard to:
    • product control and waste minimisation
    • proper care and maintenance of equipment to prolong its life
    • using linens in appropriate quantity to minimise unnecessary laundering
    • proper separation and disposal of cardboard, paper and glass in recycling bins
    • minimising energy wastage by switching off unused lights, heating, PCs and equipment
  • To be an ambassador for Lingfield Park, taking personal responsibility for finding out about our product and services, and at all times striving to represent the Resort in the most professional, courteous and efficient manner possible.


    • Educated to GCSE level or equivalent


    • At least 2 years at supervisory level in F&B or C&B
    • Ideally some branded hotel experience
    • Demonstrable customer service excellence
    • High level of interpersonal and coaching skills
    • High level of planning and organisational skills
    • Implementing the current Health and Safety legislation in the workplace


    • Customer service focused (internal & external)
    • High standards of presentation skills
    • Organised, systematic and process driven


    Flexibility toward weekend and evening working is a prerequisite of this employment


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