Restaurant Supervisor (Live-in Available)

Job Description

JOB DESCRIPTION

Job Title: Restaurant Supervisor

Reporting to: Restaurant Manager / General Manager / Deputy General Manager
Department: Food and Beverage

Overview:

To be responsible for the effective management, control and administration of the Restaurant in the absence of the Restaurant Manager, to include all lounge areas, bar and function room with Duty Management responsibilities.

Main Responsibilities

• To uphold the 4 AA Red star and 2 rosette standard, within the main restaurant.
• To be aware of the days business and ensure your departments are prepared and organised.
• To ensure you and your team have complete and thorough menu knowledge of the food items for all service periods, (i.e. Breakfast, Sunday Lunch, Afternoon Tea and Dinner.)
• A good working relationship with the Head Chef is an example for the rest of the Team.
• Monitor the completion of tasks, before, during and after service
• To maintain the highest standard of cleanliness, the maintenance of furnishings & equipment.
• To maintain ullage records of items being returned to the kitchen or thrown away due to complaints/ wrong orders.
• To assist in the Bistro and Atlantic Restaurant as and when required to do so by the management
• Greet, seat, take orders and assist guests with food and wine selection. To ensure guest satisfaction through high quality service and good public relations in all service periods
• Deal with complaints and guest comments in line with company guidelines and in a professional and timely manner.
• Ensure all food items served are correctly charged at the end of each meal period.
• Prepare mise en place for the week ahead according to business levels.
• Focus on optimising sales and increase revenues through upselling.
• To ensure restaurant staff are performing duties correctly, efficiently and to the best of their ability.
• To represent Leadership and ensure staff motivation, focusing on multi-skills development and total flexibility of staff and Management.
• To carry out Duty Manager shift procedures including sleep over shifts.
• To be hands on in all departments if the need arises.
• Display and encourage within the team the highest standards of personal hygiene & grooming in line with company policy.
• To ensure team briefings / meetings are carried out before each service period
• To ensure that disciplinary and grievance procedures are followed according to company policy.
• To ensure you have a thorough understanding of and adhere to laws and regulations regarding licensing, food safety, COSHH, health & safety & fire regulations
• Check that sufficient table linen, food and sundry items have been ordered for service periods.
• To ensure that linen is controlled effectively and efficiently, ensuring that the Restaurant linen budget is maintained and not over spent
• To provide monthly stock take of cutlery, china and crockery for the General Manager and to manage and record breakages.
• To be proactive in self-development.
• Actively participate in HR related matters of the department, recruitment, appearance, appraisals, training and development, succession plans and disciplinary procedures

Job Types: Full-time, Permanent

Pay: Up to £26,000.00 per year

Additional pay:

• Bonus scheme
• Tips

Schedule:

• 8 hour shift
• Day shift
• Night shift
• Weekend availability

Work Location: In person