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The Desborough Hotel Group are constantly seeking enthusiastic and hard working staff to compliment their friendly and professional team.

If you are interested in a career within hospitality please complete your details and upload a CV. For further information please contact:

Sarah Artis, Human Resources Manager

on 01932 237658 or email

Bar/Waiting Person - 40 hrs per week or part-time hours to suit - £7.50 to £7.95 per hour

Previous experience would be preferred although not essential, as full training would be provided. Duties will include taking orders from customers, serving beverages, clearing glasses, assisting colleagues to ensure guest satisfaction, and any other associated tasks as required. Also required to wait tables at service times and functions. NVQs are available

Receptionist - 40 hours per week - £16,500 per annum

To answer questions and queries personally, by telephone and fax.   Checking in and out of guests, ensuring all information is correct and of a high standard of presentation.  Taking and processing of reservations, and ensuring you are fully aware of hotel services and local area information.  Posting and balancing of all charges to hotel standards.  Shifts 7 am to 3 pm and 3 pm to 11 pm, 5 days out of 7.

Sous Chef - Competitive Salary Available - 48 hours per week

A great opportunity for a Sous Chef with hotel experience looking to gain additional responsibility within this small brigade.  Successful candidate must have the ability and desire to work with fresh food to produce consistent high quality freshly prepared food.  

This role may suit someone looking for their first Sous Chef role but they must have the ability to manage the kitchen in the absence of the Head Chef.  Responsibilities include ordering, taking food stocks, ensuring hygiene best practice is followed at all times and assisting with development of menus, controlling of GPs etc.

Head Chef - Salary Negotiable - 48 hours per week

The successful candidate will be a motivated and experienced Head Chef looking for a role in which they can put their own mark on the food offering at this hotel.  The role would suit a chef from a hotel background with experience of fresh food and functions including weddings up to 130.  You will have sole responsibility for the smooth running of the kitchen to ensure costs are controlled and health & safety is completed as per Company standard.  You will also work closely with the Manager and Food & Beverage Manager in producing menus which will allow the hotel to develop its food business.