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We all pull our weight, help each other, have a laugh and get along. We do not do grumpy or moody and we leave our ego's in the bike shed. Interaction with each other and pride in our teams is crucial, service and food occasionally goes wrong, what is important is that we learn from our mistakes and have respect.
We think and act with clear processes, systems and procedures
The ability of successful service staff is someone who has the ability to 'put themselves in our guest's shoes' and imagine what they might need or enjoy if the roles were reversed. Think like a guest!
Smaller truly is more beautiful, and at Cairn Lodge we are lucky enough to enjoy a professional intimacy and have time for our guests, whereby they are truly treated as individuals with their own unique and specific requests
As experts in our field, as servers we are the conduit that links the kitchen know-how and sheer brilliance of our food and drinks to ensure that what you order and how it is delivered to you is in keeping with your expectations and enjoyment to create a memorable experience on the day
We have an in-depth knowledge of the content of every single one of our dishes, the ingredients, the cooking methods and the flavours on the palate. We are able to guide our guests in making the correct menu choice on the day for their ultimate enjoyment and pleasure
Rather like a football team or orchestra, we practice all the time to continue to be better, more organised and truly hone our team performance whereby we make it look totally effortless (when it is anything but!). Always polished, always guest focused, always present and always professional
The working relationship between front and back of house staff is the key to a brilliant experience for our guests. The mutual professional respect in which we hold each other is such an important part of our relationship with the kitchen and vice versa. At the end of every service, there is only one focus - our guests and their satisfaction
It is second nature for us to search, select and be 'picky' about what we purchase and use
We want all of our team to be fanatical about food and also drinks beverage and customer service.
We chat about our industry and our interest in what we do.
The growers, pickers, food makers, and character suppliers of trust and compliance , they are simply an extension of our team
If we are what we eat then the nutritional content of both the ingredients which we consume and also what is on our plate needs examining and balancing
Classic recipes and should never be played with too much
Hang on, what does that mean? It's not the latest Netflix show or anything to do with the New York Police Department!...
New Product development