The Salty Dog Crew
A Salty Dog is an old seafarer, many years retired from his ship, who sits in the corner of a hostelry regaling the other customers with tales of his time at sea. At The Salty Dog we believe in telling stories about our location, our great produce, and our creative team and we like to play our part in creating stories for our guests of experiences that they will remember.
Key to telling these stories are our crew … whether making sure the place is clean, creating amazing dishes, looking after our guests’ safety overnight, pouring the perfect Guinness, creating amazing itineraries of things to do, sorting out that problem booking or just being a friendly face at the end of a long day … the team at The Salty Dog are key to everything we do.
For that reason, we believe that working at The Salty Dog should be every bit as good an experience as that of the guests. As part of this ambition, we have undertaken various initiatives … from adopting the £9.90 Living Wage to Being Clear on Tips and Supporting individuals’ charitable efforts.
Click on the links below to find out more.
The Hoteliers’ Charter
The Salty Dog was the first hotel in Northern Ireland to sign up to the Hoteliers’ Charter and are still one of only three that do.
The Hoteliers’ Charter exists to raise the profile of our industry, advocating working in hotels as a great career choice. As progressive hoteliers, we collectively make a commitment to providing a workplace environment built on the foundations of respect, fairness, equality, diversity and opportunity; and to placing colleagues’ wellness and career development at the heart of our operations. Founded by Sally Beck, General Manager of The Royal Lancaster London and Hotelier of the Year 2019, who conceived the idea to help dispel the notion that those working in hotels work ‘long hours for little pay’.
There are 10 commitments … Click Here to find our more …
The Chef Network Kitchen Charter
We also subscribe to the Chef Network Kitchen Charter. The Charter was created by chefs for chefs to encourage positive change in the kitchen. Based on 5 Principles, with key areas for action under each and examples from the chef community on how to achieve them, the charter provides guidelines that every individual kitchen can implement in a way that best suits their environment and their team. We have adapted them for all departments within the hotel. This charter does rely on both sides having respect for each other and themselves. For more information Click Here …
The Hospitality Employers Charter
As Northern Ireland’s 4th largest private-sector employer the hospitality industry already offers a ‘no barrier’ entry route to a career that can provide both vocational and life skills, offering a wide range of opportunities across multiple roles. To support individual businesses, Hospitality Ulster has developed the ‘Hospitality Employers Charter’. All Hospitality Businesses are invited to sign, with signatories committing to a fast-track development and reward programme. For more information on the commitments Click Here …
Real Living Wage
The Real Living Wage is the only UK wage rate that is voluntarily paid by over 7,000 UK businesses who believe their staff deserve a wage that meets everyday needs – like the weekly shop or a surprise trip to the dentist. The Real Living Wage rates are higher than government rates because they are independently calculated based on what people need to get by and not stepped by age..
We believe that it is important that our team does not have to worry about the basics, so we have committed to following the recommendations of the Living Wage Foundation to ensure our team earns a wage that meets the costs of living, not just the government minimum.
Click the image or here to find out more about the Living Wage Foundation
Tips and Gratuities
As there has been a lot of negative press recently about tips and gratuities we have followed the British Hospitality Association’s advice and made our position clear. All tips and gratuities are passed directly to the staff. There is no amount taken by the business. Click Here for more details …
Training and Development
We encourage team members to undertake as much training as possible. We work closely with the team at SERC to identify the best method of learning for the individual and work with them to help the team member to achieve as high a qualification level as they can. Any bonuses due to the business for a member of staff undertaking training is passed on to that member of staff on completion of their training.
Any member of staff seeking to undertake recognised training courses will be allowed paid time off to support them. We also complete a personalised development programme for every member of staff, whether it is a holiday job or a career that they are part of the crew for.
Over the years previous crew members have gone into work for some of the world’s top restaurants and also started their own businesses.
Charities
As a business, we support 3 charities and those charities that our crew members give their time to…
Assisi Animal Sanctuary
The Mission to Seafarers
Codo Drops
Crew Charities
To find out more about these please click here …
Environmental Awareness
Employee Benefits
Free staff meals when on duty.
Members of staff are entitled to eat free when dining with at least one other person.
Direct family can enjoy a 10% discount on food (mother, father, brother, sister, son, daughter)
Once a year in their birthday month team members can enjoy a complimentary 3-course meal for 2, with a cocktail beforehand and a bottle of wine with the meal. This allows them to enjoy the full Salty Dog experience as a guest.
Bonus Scheme for referring new Crew Members.
Vacancies
We have a number of vacancies currently (see below).
We are always keen to meet people interested in the industry, whether changing jobs or just starting out, and we would be more than happy to have a discussion with you and look at the various options (warts and all).
We can provide work experience for school and college students and internships for those looking for experience.
Drop us a line on info@saltydogbangor.com with a CV and a brief note about why you would like to work with us (or in the industry generally) and we promise we will get back to you.
As an employer, we are committed to the principle of equal opportunity in the employment of staff, for full details of our policy Click Here.
Chefs at all levels
Are you looking to progress as a Chef? Salty Dog chefs frequently go on to run their own kitchens or take senior roles in much larger establishments.
Are you looking for somewhere that you can contribute, as well as learn, where you can make a difference to the business as well as yourself?
We have the job for you.
Working 4 days in 7, we seek to provide a good work/life balance for our team. Positions available from Demi Chef de Partie to Sous Chef … depending on experience and how you fit with the current team.
This is an ideal position for a Chef looking to develop all their skills or a Chef de Partie who is looking to increase their experience of beginning to end prep and dish creation with great local ingredients as well as the management skills of running a kitchen.
The positions will involve running one of the busy sections in the Salty Dog Kitchen (veg, starters, desserts and/or sauce – experience will be given across them all). Making sure that all is well with the ordering, mise-en-place, and service.
Taking a role in hygiene management and passing on your skills to commis chefs and apprentices.
A genuine respect for ingredients is required as is a desire to contribute to the menu.
Understanding the importance of teamwork and contributing to it positively will also be a key part of the role.
Previous experience is essential.
NVQ Level 2 Catering or equivalent preferable, though we will support the attaining of this if you have the experience but not the paper.
We will also support the achievement of NVQ level 3 Catering and higher qualifications.
Starting as soon as possible, the right candidate will have experience and enthusiasm, as well as a good understanding of the local food scene and local suppliers. We are looking for somebody who is committed to the trade and has ambitions to further themselves and wherever they are working.
In return, we offer a competitive salary and working conditions. We subscribe to the Chef Network Kitchen Charter, Hoteliers Charter, and Hospitality Ulster Charter and expect the right candidate to do so as well.
As part of this the kitchen rota is based on a 4-day working week.
This job is ideal for Chefs looking for a position where they can flex their wings, with as much support as they require.
Salary: From £26,000 – £30,000 per year
Weekend Housekeeper
Duties include cleaning rooms and bathrooms within the hotel, changing beds, cleaning corridors. All to be done to the high standard expected from Bangor’s Boutique Hotel. No experience or qualifications are required, although attention to detail and stamina are important. Other days may be available as well.
Wages: £8.50 (under 18) or £9.90 (over 18) an hour
Bar Staff
The bar at The Salty Dog is at the centre of the building and the centre of our offering.
Whether making the perfect breakfast Latte … pouring a Tourist’s first Guinness in Ireland … creating that perfect after-dinner cocktail … pouring a resident’s Bushmills nightcap … or guiding a guest through the County Down Gin Flight. The bar at The Salty Dog is very much part of our hospitality experience.
We are now looking for people to join the close-knit bar team.
Duties: Customer service. Bartending, making cocktails, and cocktail creation. Making teas and coffees.
Previous experience in making cocktails is essential. Knowledge of wine or craft beers is useful.
Wages: £8.50 (under 18) or £9.90 (over 18) an hour (Full and Part-Time)
Waiters
Waiting on tables, taking orders, preparing coffees, and serving wines and other drinks. Experience is essential. Good background knowledge of food and wine is required.
Applicants must be able to communicate with guests on the source of the food and drinks served at The Salty Dog.
Wages: £8.50 (under 18) or £9.90 (over 18) an hour (Full and Part-Time)
Kitchen Porter
“The KP is vital,” says Michel Roux Jnr of Le Gavroche in Mayfair, who did the job as a teenager to pay for a record player. “Good food starts with a clean pan. I look for experience as a KP on the CVs of people applying for jobs in my kitchen. It means they understand the way it works.”
Due to a couple of our KP’s moving on to full-time chef training, we are looking for new full-time kitchen porters. Working a mixture of 8-4 or 4-finish shifts you must have good attention to detail.
The main duties are to:
- Ensure basic cleaning jobs are carried out as quickly as possible.
- Collect and wash up pots and pans.
- Clean food preparation areas and equipment, in addition to crockery and cutlery.
- Unload food and equipment deliveries.
- Keep the storeroom organised.
- Keep work surfaces, walls, and floors clean and sanitised.
In addition to keeping the kitchen clean, you will be involved in elements of food preparation
Wages: £8.50 (under 18) or £9.90 (over 18) an hour (Full and Part Time)
