Restaurant Supervisor

To effectively supervise all Food and Beverage services ensuring the highest standards of service, cleanliness, presentation and guest care, whilst achieving budgetary requirements.

Duties and Responsibilities

-Ensure that all the food and beverage areas are set for success including setting up of tables for each service, ensuring the mise en place is in place for relays, menu and allergen briefings for each service, review of special occasions and/or events during each service to be able to deliver on guest expectations.

-Ensure that all team members are on duty in a timely manner and well-presented (uniforms clean and pressed, jewellery etc.)

-Be responsible for, and take ownership of all of the food and beverage areas during each service period, ensuring the highest level of customer service is always provided throughout the customer’s entire experience.

-Ensure proficiency in the menu and any allergens or dietary requirements from the guests and to ensure that this is fully communicated to the kitchen.

-Financial awareness; ensuring that the team are productive at all times and that any ‘additional’ staff are released when not required, accountability for stock including wastage and breakages, providing information on upselling opportunities to the team at each briefing (wines, sides, digestifs etc.)

-Greet customers in a warm and friendly manner, seating the guests and introduction to their server, taking initial orders for water, bread etc.

-Knowledge and ability to assist in the ‘hands on’ operation of the department including but not limited to making drinks, operation of the coffee machine, liaising with the kitchen team and other service staff to ensure food and drink orders are accurately fulfilled.

-Monitor the reservations and restaurant to ensure food orders are taken in a timely manner, ensure that subsequent courses are called away in a timely manner so that there are no delays in service and food is delivered at the correct temperatures.

-‘Touch’ the guests tables as required to ensure that the guests have everything they need and are enjoying their dining experience.

-Assist in service by clearing and resetting tables for turns if required.

-Handle any guest complaints or problems promptly and ensure that all resolved/unresolved incidents are reported to the Restaurant Manager and noted on the daily log for follow up if required.

-Ensure that all guest bills are accurate, that they are then either charged to the correct guest rooms or that payment has been taken from customers. Ensure that all tables are ‘closed’ in a timely manner and that the shift readings, tills and card machine totals are correct.

-Ensure that the end of shift / end of day processes are completed including any mise en place and/or handover for the next shift.

-Any other duties as assigned.

Experience / Qualifications

-Experience – At least two years experience in a similar working environment at either Chef de Rang or Supervisor level..

-Preferential – Any applicable personal alcohol serving licence

-Preferential – Food Safety and Hygiene Level 1 or Level 2

-Preferential – Allergens awareness

-Preferential – A basic knowledge of wines (WSET Level 1 or 2) and spirits

Salary

From £28,600 per annum plus a share of the hotel gratuities etc. based on experience and ability.