Job Summary
The Breakfast Manager at The Grace is responsible for overseeing the daily operation of the hotel's breakfast service, ensuring an exceptional dining experience that reflects the highest standards of luxury hospitality. This role involves leading and motivating the breakfast team, maintaining outstanding service quality in a timely manner, managing staffing and guest satisfaction, and ensuring compliance with food safety and hygiene standards. The Breakfast Manager works closely with the Kitchen and Food & Beverage teams to deliver a seamless, personalised experience while driving operational excellence and exceeding guest expectations.
Principle Responsibilities
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Oversee the daily breakfast operation, ensuring service is delivered efficiently and to the highest luxury hospitality standards.
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Lead, motivate, train, and supervise the breakfast team, fostering a culture of professionalism and exceptional guest service.
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Deliver a personalised and memorable guest experience by anticipating needs, resolving complaints promptly, and exceeding expectations.
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Coordinate closely with the Kitchen team to ensure food quality, presentation, availability, and timely service.
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Manage staff scheduling, attendance, and performance to maintain appropriate staffing levels.
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Ensure compliance with all food safety, hygiene, health and safety, and company policies and procedures.
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Monitor breakfast setup, buffet presentation, table settings, and restaurant cleanliness to maintain impeccable standards.
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Control stock levels, order supplies, and minimise waste while maintaining cost efficiency.
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Conduct team briefings and communicate daily priorities, VIP arrivals, and special dietary requirements to the team.
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Monitor service standards and implement continuous improvements based on guest feedback and operational reviews.
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Maintain accurate records, complete administrative duties, and prepare operational reports as required.
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Work collaboratively with Front Office, Housekeeping, Kitchen, and other departments to ensure seamless guest experiences.
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Ensure all equipment and facilities are maintained, reporting maintenance issues promptly.
This job description is not intended to be either prescriptive or exhaustive, it is issued as a framework to outline main areas of responsibilities at the time of writing.
Required Experience & Skills
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Minimum 2-3years previous supervisory or management experience within Food & Beverage, preferably in a luxury hotel or high-end restaurant.
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Proven experience leading and developing teams in a fast-paced hospitality environment.
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Experience delivering exceptional guest service and handling guest feedback professionally.
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Knowledge of breakfast, buffet, and a la carte service standards.
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Experience with staff scheduling, stock control, and departmental administration is desirable.
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Familiarity with food safety legislation and HACCP procedures.
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Excellent leadership and people management skills with the ability to motivate and develop a high-performing team.
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Outstanding customer service and interpersonal skills, with a genuine passion for hospitality.
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Strong organisational and time management skills, with the ability to prioritise tasks effectively.
