Background

The Sloane Club is a private members’ club located in Chelsea with a membership base of c. 2,700. The Club began in 1922 as a residence for ladies in the armed forces, welcoming gentlemen, civilian ladies and families in 1976, celebrating its traditional British heritage.

The Club offers Members access to bedrooms, food & beverage, event spaces, a workspace, meeting rooms and opportunities to engage with other Members through an events calendar. The clientele is older, price sensitive and predominantly using the Club to access discounted bedroom rates.

In 2017, The Sloane Club was acquired by Queensway together with Clearbell with a view to significantly changing the brand, member demographic and experience and becoming one of London’s leading private members clubs and a scalable lifestyle brand.

Our research has shown us there is a clear gap in the market for a club in Chelsea that honours all the component parts of an individual’s life and facilitates the convergent lifestyle.

A major redevelopment is currently underway, with the first phase due to complete in March 2025. The business is remaining operational throughout the redevelopment. The Club upgrade includes a full renovation of the interiors as well as the introduction of improved facilities such as a wellness offering, private meeting and events spaces, workspace, refurbished bedrooms and enhanced restaurants and bars including a roof terrace and retail unit. The renovations are being carried out under the creative direction of Russell Sage Studio.

We believe that after we have made an investment in upgrading the experience, we will have the power to significantly drive subscriptions, rooms and F&B revenue from Members and non-members across The Sloane Club and Sloane Place boutique hotel.

The Sloane Place F&B outlet has c.60 covers and a small basement bar. Serviced from the same kitchen as the Club, we believe Sloane Place can become a popular neighbourhood restaurant for Members, locals and visitors alike.

Prepare and serve a range of menu items that meet customers’ expectations, whilst supervising junior team members. Promotes the desired work culture around our company culture.

Key Responsibilities

Prepares, cooks, serves and stores the following dishes:

• Appetizers, Savouries, Salads and Sandwiches
• Applies organisation skills for mis en place
• Sauces
• Produces hot and cold sauces for menu items ensuring consistency
• Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
• Poultry and Game dishes
• Meat dishes
• Meat marinades
• Carve meats
• Fish and shell fish
• Sauces for fish and shell fish
• Garnishing techniques and methods of service for fish
• Pastry, cakes and yeast goods
• Petit fours
• Desserts
• Hot and cold deserts
• Decorate, portion and present
• Plates and Terrines
• Prepares Regional Dishes appropriate to the hotel menu, location and guest mix.
• Provides direction to the Kitchen staff, including Chef de Parties, Commis and Kitchen Porters
• Prepares in advance food, beverage, material and equipment needed for the service.

Self-Management:

• Comply with hotel rules and regulations and provisions contained in the employment handbook
• Comply with company grooming and uniform standards
• Comply with timekeeping and attendance policies
• Actively participate in training and development programmes and maximise opportunities for self-development

Customer Service

Demonstrate service attributes in accordance with industry expectations and company standards to include: -

• Being attentive to guests

Accurately and promptly fulfilling guest requests

• Understand and anticipate guest needs
• Maintain a high level of knowledge which will enhance the guest experience
• Demonstrate a service attitude that exceeds expectations

Take appropriate action to resolve guest complaints

• Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers
• Be able to promote Sloane products and services

Health Safety & Security:

• Demonstrate a comprehensive understanding and awareness of all policies and procedures relating to Health and Safety and Food Hygiene
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager

General:

• Familiarise yourself with our company culture which link to the desired behaviours that we expect all our employees to display
• Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
• Have the desire and ability to improve your knowledge and abilities through on-going training.
• Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.

Risk Management

• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Not intentionally or recklessly interfering with anything provided in the interests of safety
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, etc.
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Not undertake any activity which compromises Food Safety, Fire or Life Safety of others
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the Head of Department
• Carry out the Head of Department duties, when the Head Chef is absent
• Ensure that staff are adequately supervised
• Ensure that any risks which they notice, or which have been brought to their attention, are either: -where practicable, made safe -where not practicable, reported to the Executive Chef/Head Chef

Background

The Sloane Club is a private members’ club located in Chelsea with a membership base of c. 2,700. The Club began in 1922 as a residence for ladies in the armed forces, welcoming gentlemen, civilian ladies and families in 1976, celebrating its traditional British heritage.

The Club offers Members access to bedrooms, food & beverage, event spaces, a workspace, meeting rooms and opportunities to engage with other Members through an events calendar. The clientele is older, price sensitive and predominantly using the Club to access discounted bedroom rates.

In 2017, The Sloane Club was acquired by Queensway together with Clearbell with a view to significantly changing the brand, member demographic and experience and becoming one of London’s leading private members clubs and a scalable lifestyle brand.

Our research has shown us there is a clear gap in the market for a club in Chelsea that honours all the component parts of an individual’s life and facilitates the convergent lifestyle.

A major redevelopment is currently underway, with the first phase due to complete in March 2025. The business is remaining operational throughout the redevelopment. The Club upgrade includes a full renovation of the interiors as well as the introduction of improved facilities such as a wellness offering, private meeting and events spaces, workspace, refurbished bedrooms and enhanced restaurants and bars including a roof terrace and retail unit. The renovations are being carried out under the creative direction of Russell Sage Studio.

We believe that after we have made an investment in upgrading the experience, we will have the power to significantly drive subscriptions, rooms and F&B revenue from Members and non-members across The Sloane Club and Sloane Place boutique hotel.

The Sloane Place F&B outlet has c.60 covers and a small basement bar. Serviced from the same kitchen as the Club, we believe Sloane Place can become a popular neighbourhood restaurant for Members, locals and visitors alike.

Prepare and serve a range of menu items that meet customers’ expectations, whilst supervising junior team members. Promotes the desired work culture around our company culture.

Key Responsibilities

Prepares, cooks, serves and stores the following dishes:

• Appetizers, Savouries, Salads and Sandwiches
• Applies organisation skills for mis en place
• Sauces
• Produces hot and cold sauces for menu items ensuring consistency
• Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
• Poultry and Game dishes
• Meat dishes
• Meat marinades
• Carve meats
• Fish and shell fish
• Sauces for fish and shell fish
• Garnishing techniques and methods of service for fish
• Pastry, cakes and yeast goods
• Petit fours
• Desserts
• Hot and cold deserts
• Decorate, portion and present
• Plates and Terrines
• Prepares Regional Dishes appropriate to the hotel menu, location and guest mix.
• Provides direction to the Kitchen staff, including Chef de Parties, Commis and Kitchen Porters
• Prepares in advance food, beverage, material and equipment needed for the service.

Self-Management:

• Comply with hotel rules and regulations and provisions contained in the employment handbook
• Comply with company grooming and uniform standards
• Comply with timekeeping and attendance policies
• Actively participate in training and development programmes and maximise opportunities for self-development

Customer Service

Demonstrate service attributes in accordance with industry expectations and company standards to include: -

• Being attentive to guests

Accurately and promptly fulfilling guest requests

• Understand and anticipate guest needs
• Maintain a high level of knowledge which will enhance the guest experience
• Demonstrate a service attitude that exceeds expectations

Take appropriate action to resolve guest complaints

• Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers
• Be able to promote Sloane products and services

Health Safety & Security:

• Demonstrate a comprehensive understanding and awareness of all policies and procedures relating to Health and Safety and Food Hygiene
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager

General:

• Familiarise yourself with our company culture which link to the desired behaviours that we expect all our employees to display
• Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.
• Have the desire and ability to improve your knowledge and abilities through on-going training.
• Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.

Risk Management

• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Not intentionally or recklessly interfering with anything provided in the interests of safety
• Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, etc.
• Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
• Not undertake any activity which compromises Food Safety, Fire or Life Safety of others
• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the Head of Department
• Carry out the Head of Department duties, when the Head Chef is absent
• Ensure that staff are adequately supervised
• Ensure that any risks which they notice, or which have been brought to their attention, are either: -where practicable, made safe -where not practicable, reported to the Executive Chef/Head Chef