| |
Staff Information
Download Staff/Wages Information and an Application Form
(As a Word document 151KB)
e-mail: staff@knollhouse.co.uk
An extract from Ashley Courtenay's Guide to Recommended Hotels:-
"For over forty years the Ferguson family have run this fine independent country house hotel. It enjoys a unique position on the Dorset Heritage coast and, as development elsewhere along our coast line increases from year to year, the long sandy beach and unspoilt open hinterland of the Isle of Purbeck become more and more attractive. Here, with National Trust land on all sides, you will find in Knoll House an oasis for rest, recreation, civilised comfort and, above all, a relaxed, friendly atmosphere with plenty of open space. Indoors, a Health Spa with plunge pool, Jacuzzi, sauna, Turkish steam room and gym. Outdoors, a large heated pool, two hard tennis courts, a nine-acre private golf course, delightful gardens with direct access to Studland's famous three mile beach, one of the cleanest and safest in Britain. Every generation will find holiday fulfilment; many grandparents return with their extended families. The menus are always in tune with the seasons in their variety; the food and wine list at Knoll House are remarkably good. Important amenities for families with young children are the separate children's dining room with its own kitchen, menus and helpful staff, a superb adventure playground with its famous pirate's ship, games rooms and nursery, self-service laundry and airing room. The extensive grounds spell freedom and safety for youngsters; there is sufficient space for all ages to co-exist happily together. It is hardly surprising that Knoll House is one of the best known hotels in Britain, loved by young and old alike."
BACKGROUND
The hotel as such, dates from 1931; it had been a private house for many years. By now it has expanded to 80 rooms with 165 beds, rising to 180 in high season with extra small beds and cots; busy, sometimes fairly hectic, but not overcrowded. It is long and low, surrounded by vast grounds reaching to the shore: the staff live in special buildings apart from where they work. Altogether it is quite unlike the typical large hotel to be seen in any resort the world over.
Its long-established reputation is as a holiday hotel for families, some quite young, some with teenaged and even older children. Country-lovers, elderly couples and younger families make the off-season bookings far better than most hotels can hope for. They like the atmosphere, largely created by the friendliness of our staff, the comfort, food and off-peak prices.
Nearly all the bookings are made directly by the guests concerned; the hotel cannot hide behind block booking contracts. Nothing is slipshod or tatty at Knoll House, neither work nor furnishings. This also means that names and personalities do matter; the guests take an interest in the staff as individuals and vice versa. To those who have been in other jobs, an important factor and a revelation.
The hotel re-opens shortly before Easter and closes at the end of November.
MANAGEMENT AND STAFF
The working Company Directors are Michael, Christopher and Sarah Ferguson, ably assisted by an experienced management team in all departments. Mr Peter Selby is head chef.
The Permanent staff, numbering 25, mostly live locally and cover administration, kitchen duties, porterage and gardening.
Temporary staff, numbering up to 65, are engaged for other work throughout the season. A few may be required as deputies to departmental managers or supervisors. They and some others join or re-join the staff early in the year: the majority of others, shortly before the hotel re-opens.
THE WORK IN GENERAL
The catering industry is an expanding one with its own organised training and long-term opportunities to which you can be introduced in due course on request. Reference to having worked at Knoll House bears fruit in many other spheres: our staff are known to do a good job and many employers know the hotel themselves.
Hotel work is no more tedious than most jobs and much more interesting than some. It is essentially domestic and often tiring, as in any well-run household, but the good points far outweigh the bad. Our staff live and eat well, with all pay to save or spend. The lure of the Big City is questionable; with rent, food, travel and overheads, it means a relatively sparse, even squalid, existence to make ends meet at all.
THE JOBS AVAILABLE
The main departments are 'Dining Room' and 'Housekeeping/Laundry': the duties are self-evident. 'General Assistants' cover certain duties overlapping these two: mainly a small but important department operating the Children's Dining Room. 'Reception', often called 'The Office' will require two or three replacements each year: they must have office experience including typing and be available for the full season.
Other special appointments, are in the cocktail bar (open to resident guests and diners only), and in the Health Spa. Some jobs may not require replacements or may have been offered to other members of last year's staff: every year a gratifying number come back for another season.
Chefs with previous experience are usually required, often for periods shorter than the whole season.
Job Descriptions can be sent to you, if required.
ACCOMMODATION AND MEALS
The majority of female staff live in single rooms with wash basin and heating at Wadmore, within the hotel grounds. There is a car park, sitting room with colour TV, video. Every normal household amenity is provided: washing machine, tumble-dryer, toaster, microwave, fridge. The remainder, primarily supervisors, deputies and office staff, have similar accommodation nearer the main hotel building. There is separate accommodation for male staff, each room with shower and loo. All staff have their own single rooms. In most hotels you would have to share a room. Pets are not permitted.
Staff have three meals a day of good variety and high standard, including on days off. Off duty staff may join their family for meals in the hotel. Relatives often come to stay and are very welcome at less than half the normal rate.
Ex-staff who go on to other catering work always comment on how unusually good are the staff facilities, food and working conditions at Knoll House.
AMENITIES AND ACCESS
The hotel has a hundred acres of gardens and grounds. Studland Bay is the finest sandy beach on the south coast of England. Without travelling time or expense, there is bathing, boating, riding, tennis, golf and even our own cricket team and our own pitch. Studland village provides some social activities, a store/off-licence/post office, a pub (the Bankes Arms) and a social club.
The hotel lies on the bus route between Swanage (4 miles) and Bournemouth (8 miles via the car ferry across the entrance to Poole Harbour). There is also a Wareham-Swanage bus service. By rail, Wareham (10 miles) is 2 hours from London (Waterloo) by an hourly service. There is also a daily National Express coach from Swanage to London, Victoria.
If you want to go to night clubs or discos every night then this is not the place to come. We have a pub and a social club in the village. In Swanage there is a club which is open until the early hours. There are several pubs there which have live music and a good time can be had by all. Please bear in mind, though, that the main attraction of Studland to both guests and staff is that we are slightly off the beaten track and enjoy a quiet reputation.
SOURCES OF STAFF
Our best recommendation is a word in your ear from someone who knows or has been told about Knoll House. Some adverts are placed in papers and periodicals. We have nothing against agencies but, so far, the direct approach acknowledged by our prompt and personal interest has worked the best.
Some employees are taking a break from city life: others, as already mentioned, may be entering the industry to stay. Some are awaiting a phase of further training or experience: including students, who can have useful dates to offer, not just the long summer vacation, eg May and June or Easter and Summer.
Staff come to us from Britain, European countries and a welcome number from Australia, New Zealand and South Africa.
WAGES
Current details about wages are available by clicking here, together with bureaucratic information we are obliged to give you: National Minimum Wage Statement, Working Time Regulations and Standard Workforce Agreement. Those with special qualifications or responsibilities, such as supervisors, deputies, office staff and chefs are paid accordingly, as agreed on engagement.
HOLIDAYS
Holidays are not taken during jobs of comparatively short duration, whether in the hotel or any other business. It is possible to arrange for special occasions, such as family anniversaries or weddings, by exchanging duties with other staff, but ample notice must be given, preferably before arrival. Holiday pay is paid on departure. For a full 37-week season it equates to approximately 17 days, pro rata for shorter periods, calculated on the basis of 24 days per annum.
UNIFORMS
Part of the hotel's image and presentation is that its staff are smartly turned out. Female staff are required to bring two plain knee-length black skirts, (culottes, shorts or trousers are not acceptable), traditional comfortable plain black shoes and black or plain tights. We provide white shirts and a bow tie for restaurant staff and white blouses for other female staff. Housekeepers and General Assistants will need a normal black cardigan and it is advisable that other female staff also bring one for the sake of uniformity.
Male waiting staff require two pairs of smart black trousers, black shoes and black socks. We provide shirts and bow ties. Male staff should be clean shaven, without beard or moustache.
Other uniform arrangements will be discussed on engagement.
Staff are not permitted to wear visible body piercings; this includes the tongue.
Multi-coloured, untidy, obviously tinted, over-gelled or trendy cut/shaved hair is not permitted for either sex. Long hair must be curbed and tied back, especially for anyone involved with food preparation or service. Flip-flops, sandals, Kickers and clogs are not shoes. Please bring shoe-cleaning materials.
DATES
It is important to fix arrival and departure dates and to honour them. Filling gaps at a stage when other applicants have probably made other plans is difficult and expensive. For example, if there is anything in the wind such as a hoped-for-college vacancy, to cause premature departure, please declare it: we can then plan accordingly. We expect you to honour your agreed departure date and you will suffer financially if you do not. There are no exceptions.
CONTRACT
Once we have agreed to offer you a position we will send a summary of your contract with other relevant information.
ARRIVAL DETAILS
You must confirm very soon that you accept the position offered and then keep us informed of your travel arrangements. Parents or friends bringing you are welcome to look around on the pre-season arrival day. Those coming from overseas will receive advice about the best methods of transport and routes to us according to the time of day.
LETTERS TELEPHONE
The correct postal address is:-
Knoll House Hotel (Name of your department), Studland, Swanage, Dorset
BH19 3AH, United Kingdom.
It is important that letters to you show your department in the address, eg 'Restaurant', 'Housekeeping' etc.
Staff telephone numbers are: Wadmore, Studland 452102 (the majority of female staff's call box), Coach House, Studland 452180. The numbers are direct lines not extensions and so it is not possible for our switchboard (Studland 450450) to transfer calls there or pass on messages. Give your relatives your rota when you have it because we cannot put calls through to you when you are on duty. Ask them not to ring 450450 unless it is a real emergency. After arrival you will be able to give friends and relatives a direct number to your accommodation block which accepts incoming calls.
The area code for Studland is 01929 and the country code is 44. From outside the U.K. dial your international access code then 44 1929 followed by one of our local six figure numbers.
You can download all this staff information, wages details and an application form to send to us via airmail. Please remember to enclose a recent photograph and also to show your postal address and telephone number on all correspondence.
We cannot reply immediately to all staff related e-mail messages. Please be patient as we always have a large number of applications every year.
My telephone and voice-mail is 01929 452233, for brief messages
Many thanks - Lynn Stokes (Miss)
|
|
