Description

• Corporate Events Team 
• Retail Catering Team 
• Kitchen Catering Team 
• Logistics & Facilities Manager 

Key Responsibilities

• Assist the Senior Supervisor, Supervisors and Duty Mangers on all small, medium and large sized events.  
• Responsible for documenting correctly all food safety and health and safety paperwork. 
• Responsible for the set up and de rig of the event and equipment ensuring that the site and venue are returned to the venue in the same state it was handed over and complies with company standards. 
• To support the Senior Supervisor, Supervisors and Duty Event Mangers in the setup, delivery and de rig of small, medium and large-scale events. 
• Accurately recording and communicating event information to the Supervisors.   
• Responsible for ensuring all event set ups are completed to company standards in readiness for the event dates under the supervision of Management.  
• To ensure that relevant Food Hygiene, Food Allergen and Safety Regulations and Licensing laws are always adhered to. 
• Delivering first class customer service on every event.  
• Assisting client/ event attendees with any ad-hoc requests that may arise and understanding when to escalate to a supervisor if support is required.  
• Actively working to ensure everyone that attends an event at Silverstone leaves having had a positive experience and wishing to return.  
• Respond proactively to any unexpected changes in daily role and responsibility the event may require.  
• Collating structured event debrief notes to be relayed back to Event Manager with regards to how the event has run and any improvements that can be made.  
• Ensure that all food is served and presented in accordance with company standards. 
• Operate till systems on events when required. 
• To support where required in documenting correctly all food safety and health and safety paperwork 

• To work as part of the team to ensure the commercial and operational success of the events. 
• Create a positive, proactive culture and environment within the event and department. 
• Always promote the professional image of the company by ensuring high standards of both professionalism and personal presentation. 

Skills, Knowledge and Expertise

• Minimum of 1 years’ experience working within a Conference and Banqueting, Hospitality or Event environment (desirable but not essential) 
• Experience within a small, medium to large scale corporate and/or venue environment (desirable) 
• Knowledge of and qualifications relating to food handling, COSHH and HACCP is desirable. 
• Have a hands-on approach 
• Ability to take ownership and problem solve, is proactive and self-motivated  
• Works well as a team player and uses own initiative 
• Passionate about customer care 
• First class ‘host’ skills and passionate about customer service 
• Excellent eye for detail, with strong organisational, time management & interpersonal skills 
• Flexible approach in working hours – including weekends. 
• Willing to go the extra mile to delight the customer 
• Demonstrates conviction in finding innovative approaches to solutions 
• Accepts and meets stretching targets