Department	Food and Beverage
Reports to	Food and Beverage Manager / Restaurant or Bar Supervisor
Work areas	Bar and Bistro, Orangery, function rooms and other food and beverage outlets
Working pattern	Flexible shifts over Monday to Sunday, including early breakfasts, evenings, weekends and bank holidays

Purpose of the role

The Food and Beverage Assistant provides friendly, efficient and professional service across Da Vinci’s Hotel. The role supports breakfast in the Orangery, food and drink service in the Bar and Bistro, functions and events, and both floor and bar operations. Team members may be scheduled across different outlets according to business needs, their training and any legal age restrictions.

Key responsibilities

Guest service and floor duties

• Welcome guests warmly, explain menus and daily offers and respond to questions about food, beverages and allergens by following the correct procedure.
• Take orders accurately, enter them through the till or point of sale system and communicate clearly with the kitchen and bar.
• Serve food and drinks promptly and professionally, check guest satisfaction and respond appropriately to requests or concerns.
• Prepare and reset tables, maintain clean service stations and ensure each outlet is ready for service.
• Present bills, process payments accurately and follow cash, card and gratuity procedures.
• Clear tables efficiently and maintain a clean, safe and welcoming dining environment throughout service.

Breakfast service in the Orangery

• Prepare the Orangery and breakfast service areas before opening, including tables, service stations, crockery and buffet equipment.
• Welcome and seat breakfast guests, confirm room or payment details where required and explain the breakfast offering.
• Serve hot drinks and food, replenish buffet items and supplies and keep the service area clean and presentable.
• Work closely with the breakfast kitchen and Reception to manage guest requests and service issues.
• Complete closing duties, clear breakfast areas and prepare the room and equipment for the next service.

Bar and Bistro duties

• Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes, measures, licensing requirements and hotel procedures, where legally permitted and appropriately trained.
• Maintain bar displays, glassware, fridges, garnishes and service areas and assist with opening and closing checks.
• Restock products, rotate stock correctly and report shortages, breakages or discrepancies to the supervisor.
• Follow responsible alcohol service procedures and refer age verification, intoxication or guest conduct concerns to a manager.

Functions and events

• Assist with setting up function rooms, tables, bars, buffets and service equipment in line with the function sheet and manager’s instructions.
• Provide food, beverage, bar or table service during weddings, conferences, meetings and private functions.
• Respond promptly to changes and guest requests while maintaining the agreed timing and service standards.
• Clear and reset function areas safely and efficiently at the end of service.

Standards safety and teamwork

• Follow food hygiene, allergen, cleaning, licensing, cash handling and health and safety procedures at all times.
• Complete required cleaning and side duties and use equipment and chemicals safely and correctly.
• Report accidents, hazards, spillages, breakages, guest complaints and equipment faults promptly.
• Attend briefings and training and work cooperatively with kitchen, bar, Reception and other hotel teams.
• Wear the required uniform and maintain high standards of personal presentation, hygiene and punctuality.
• Carry out other reasonable food and beverage duties consistent with the role and operational needs.

Person specification

Essential

• Friendly, professional and confident communicating with guests and colleagues.
• Reliable, punctual and able to work as part of a busy team.
• Able to follow instructions, maintain service standards and remain calm during busy periods.
• Good attention to detail and basic numeracy for orders, bills and payments.
• Flexible availability for early breakfast shifts, daytime service, evenings, weekends and bank holidays.
• Willingness to work across the Orangery, Bar and Bistro, functions, floor and bar service as required.

Desirable

• Previous food and beverage, bar, restaurant, breakfast or hospitality experience.
• Food hygiene, allergen awareness or responsible alcohol service training.
• Experience using a till or hospitality point of sale system.

What we offer

• Role-specific training and ongoing support.
• Staff discounts on hotel services and amenities.
• Opportunities to gain experience across a range of hotel outlets and functions.
• A supportive team working environment.

This job description summarises the main responsibilities of the position. The postholder may be asked to undertake other reasonable duties consistent with the role and the operational needs of the hotel.

To apply: email your CV to [email protected]

Da Vinci’s Hotel is an equal opportunities employer.