All managers are required to:
 To work as part of a team.
 Take instruction from senior management.

Operate in an honest, helpful and friendly manner towards customers and colleagues.

Always leave areas clean and tidy.

Adhere to relevant Health and Safety Regulations at all times.
 To provide the highest standard of personal presentation at all times.
 To provide customer and client awareness at all times.
 To provide the highest standard of customer service skills at all times.
 Carry out any other reasonable tasks asked of you from within your team.

Report to their unit manager
 Liaise with chefs and other managers in you areas.

To attend a Championship Management training session, date to be confirmed.

To adhere to and instruct all members of staff to follow the rules and policies in the management manual.
Assistant Manager roles exist across the site in retail and restaurant bars, 300-500 cover restaurants, corporate hospitality areas, self-service and retail operations.
1.
To ensure that all staff are professional in their appearance and approach at all times, bonus criteria will be based on this where applicable.
2.
To ensure that any operational targets that you are given are achieved, these are given on a daily basis within your unit.
3.
To ensure that the staff rotas are correctly managed and to achieve the budgeted hours given to you.
4.
To ensure that all administration that you are responsible for is carried out in the correct manner, for example the completion of daily staffing hours sheets.
5.
To complete, sign and safeguard timesheets for all members of staff in your team, and hand in on time.
6.
To work in conjunction with the other Managers and Chefs in your team to pool resources and support when necessary.
7.
To monitor and control all statutory and FMC health and safety policies and procedures.
8.
To safeguard all FMC monies and property.
9.
To comply with environmental health food hygiene regulations and on-site reports found in the operations manuals as well as liaison with the on-site EHO team.
10.
To provide and keep a record of daily buzz sessions for members of your team.
11.
To complete assessments for each member of your team, to be handed in on the last day of The Championships.

All managers are required to:

To work as part of a team.
 Take instruction from senior management.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.

Always leave areas clean and tidy.

Adhere to relevant Health and Safety Regulations at all times.

To provide the highest standard of personal presentation at all times.

To provide customer and client awareness at all times.

To provide the highest standard of customer service skills at all times.

Carry out any other reasonable tasks asked of you from within your team.

Report to their unit manager

Liaise with chefs and other managers in you areas.
 To attend a Championship Management training session, date to be confirmed.
 To adhere to and instruct all members of staff to follow the rules and policies in the management manual.
Back of House Manager roles exist across the site in retail areas, 300-500 cover restaurants, corporate hospitality suites and chalets and self-service operations. Responsibilities can differ from maintaining disposable sock in retail areas to quickly turning around the back of house area in a restaurant to get ready for the next service.
1.
To lead and direct the team of back of house staff within your given area.
2.
To liaise with the Chefs to ensure that food and beverage items are collected from the stores area as and when required.
3.
To liaise with the Front of House Management team to ensure that liquor stocks, linen and any equipment required is sourced and available when needed.
4.
To manage, in conjunction with the front of house team, the linen ensuring that the dirty linen is bagged and returned and clean linen available when needed.
5.
To manage the wash up areas, within your area of control. Ensure that the systems of work are efficient, breakages are kept to a minimum and dish washing equipment is cleaned each night before leaving site.
6.
Report any inoperable dishwashing machines as soon as possible.
7.
To be responsible for the collection, disposal and use of cleaning chemicals as instructed in your training and in your operational manual.
8.
Ensure that all rubbish is removed from the back of house areas, to the correct disposal site as required.
9.
To ensure that staff rotas are correctly managed.
10.
To work in conjunction with the Front of House Managers to pool resources and support when necessary.
11.
To implement, monitor and control all statutory and FMC health and safety policies and procedures.
12.
To safeguard all FMC property.
13.
To comply with environmental health food hygiene regulations and on-site reports found in the operations manuals as well as liaison with the on-site EHO team.
14.
To provide and keep a record of daily buzz session for members of your team.
15.
To complete assessments or each member of your team, to be handed in on the last day of The Championships.

All managers are required to:

To work as part of a team.
 Take instruction from senior management.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.

Always leave areas clean and tidy.

FMC is just putting the final touches to our returners applications - just two hours till we start our 2012
 recruitment drive! Search for vacancies at

Adhere to relevant Health and Safety Regulations at all times.

To provide the highest standard of personal presentation at all times.

To provide customer and client awareness at all times.

To provide the highest standard of customer service skills at all times.

Carry out any other reasonable tasks asked of you from within your team.

Report to their unit manager

Liaise with chefs and other managers in you areas.
 To attend a Championship Management training session, date to be confirmed.
 To adhere to and instruct all members of staff to follow the rules and policies in the management manual.
Management roles exist across the site;
Restaurants - Managers can expect to be responsible for wine service as well as drinks service for restaurants of up to
500 covers.
Retail/Self-Service - Managers can expect to be responsible for managing the cellar, changing kegs and gas and keeping the unit clear of used glasses and rubbish, approx. 39,000 members of public expect on-site each day
1.
To lead and direct the staffing team within your given area.
2.
To ensure that the highest level of customer service is provided at all times.
3.
To ensure that all staff are professional in their appearance and approach at all times, bonus criteria will be based on this where applicable.
4.
To ensure that any operational targets that you are given are achieved.
5.
To ensure that the staff rotas are correctly managed and to achieve or improve upon the budgeted daily hours given to you.
6.
To ensure that all administration that you are responsible for is carried out in the correct manner, for example the completion of daily staffing hours sheets.
7.
To complete, sign and safeguard timesheets for all members of staff in your team, and hand in on time.
8.
To work in conjunction with the other Managers in your team to pool resources and support when necessary.
9.
To monitor and control all statutory and FMC health and safety policies and procedures.
10.
To safeguard all FMC monies and property.
11.
To comply with environmental health food hygiene regulations and on-site reports.
12.
To take stock as per instructions given to you by the administration department. A bespoke performance assessment will grade your ability / performance with regards to your stocktaking and stock level. This grade will be put towards your bonus payment at the end of The Championships.
13.
To comply with environmental health food hygiene regulations and on-site reports found in the operations manuals as well as liaison with the on-site EHO team.
14.
To provide and keep a record of daily buzz sessions for members of your team.

15.
To complete assessments for each member of your team, to be handed in on the last day of The Championships.
All managers are required to:

To work as part of a team.

Take instruction from senior management.
 Operate in an honest, helpful and friendly manner towards customers and colleagues.
 Always leave areas clean and tidy.

Adhere to relevant Health and Safety Regulations at all times.

To provide the highest standard of personal presentation at all times.

To provide customer and client awareness at all times.

To provide the highest standard of customer service skills at all times.

Carry out any other reasonable tasks asked of you from within your team.

Report to their unit manager

Liaise with chefs and other managers in you areas.
 To attend a Championship Management training session, date to be confirmed.
 To adhere to and instruct all members of staff to follow the rules and policies in the management manual.
Hospitality Areas - Range from corporate chalets and suites, plated and buffet service for approximately 40 clients, to 500 cover restaurants.
Restaurants – Exclusive areas such as the Royal Room and Members restaurants to reservation only restaurants such as Wingfield and Renshaw, 100-300 covers, plated rolling service.
Retail – There are several retails areas, encompassing bars, restaurants, ice-cream and bon bon vendors, cold food sandwich buffets and hot food units. Approx. 39,000 members of the public are expect on site each day.
Self-Service – Exclusive Areas such as Competitors Restaurants, Debenture holders Restaurants and Members
Enclosure to Media and Press Areas. Approximately 400 covers
1.
To lead and direct the staffing team within your given area.
2.
To ensure that the highest level of food and customer service is provided at all times.
3.
(Hospitality managers only) To communicate on an ongoing basis with the Client of your hospitality area.
4.
To communicate on an ongoing basis with the chef/s to ensure that service runs smoothly.
5.
To ensure that all staff are professional in their appearance and approach at all times, bonus criteria will be based on this where applicable.
6.
To ensure that any operational targets that you are given are achieved.
7.
To adhere to and instruct all members of staff to follow the rules and policies in the management manual.
8.
To sign the management manual in and out and to take responsibility for it.
9.
To ensure that your staff rotas are correctly managed and to achieve the rota hours given to you.
10.
To ensure that all administration that you are responsible for is carried out in the correct manner.
11.
To work in conjunction with the other Managers in your area to pool resources and support when necessary.
12.
To monitor and control all statutory and FMC health and safety policies and procedures.
13.
To safeguard all FMC monies and property.
14.
To comply with environmental health food hygiene regulations and on-site reports.