Job Description

Job Purpose:

To oversee the daily operations of the restaurant. Ensuring smooth and efficient service while maintaining high standards of customer satisfaction, food quality and safety. The restaurant supervisor manages the front of house and back of house teams, provides leadership and support to staff and addresses any operational issues that may arise. This role is essential in creating a positive dining experience for customers and fostering a productive, collaborative environment for employees.

Duties and Responsibilities:

The supervisor is responsible for:

Supervise and lead front and back of house staff, ensuring they are motivated, efficient and working well together.

Assign tasks to staff members, monitor performance and provide guidance and support

Handling staffing issues such as performance reviews, conflict and employee concerns

Handle customer complaints and resolve them in a professional and timely manner

Monitor and ensure that customers are satisfied with their meals and overall dining experience

Coordinate between kitchen and FOH teams to ensure timely food delivery and order accuracy

Manage inventory, ensuring supplies are stocked, organized and orders are place necessary

Monitor restaurant cleanliness, ensuring dining areas, restrooms and kitchen are well maintained

Perform regular checks to ensure hygiene standards are being followed in food preparation and service areas

Provide training to new employees on restaurant policies, procedures and customer service expectations

Ensuring the restaurant complies with all health and safety regulations, including kitchen and dining spaces

Understanding and enforcing procedures for handling allergens and ensuring staff are aware of dietary restrictions.

Other skills and abilities:

Ability to motivate and guide the team, leading by example and fostering a positive, productive environment

Quick thinking to make decisions on the spot, while dealing with customer complaints, operational problems or staffing issues

Effectively delegate tasks based on staff strengths and areas of expertise, ensuring tasks are completed efficiently

Being aware of body language to assess situations or communication with staff in a non-disruptive way

Ability to listen to staff/customer feedback and respond appropriately

Effectively managing multiple tasks and responsibilities simultaneously, such as coordinating staff schedules, ensuring orders are on time, and overseeing dining area cleanliness.

Identifying and addressing potential problems quickly, whether related to customer service, staff performance, or operational issues.

Quickly finding solutions to conflicts, both between customers and staff or within the team, while maintaining a calm, professional demeanor.

Being willing to work during peak hours, weekends, or holidays, as the restaurant industry often requires non-standard hours.

Maintaining a positive attitude, even during stressful situations, and setting an example for the team.

Job Requirements:

Must maintain a neat professional appearance, observe personal cleanliness and wear the appropriate uniform.

Good work ethic and punctual attendance.

Must attend department/ staff meetings.

Must attend training (internal and external) when required.

Must remove any items such as piercings before work

Ability to handle food and beverages with care and to operate equipment like POS systems or kitchen tools

Schedule:

10 hour shift

4 day work week

Weekend availability

Education/ experience requirements

Satisfactory standard of GCSEs

1 year supervisory experience

3 years hospitality experience

Previous experience in hospitality / food handling

Job Types: Full-time, Part-time

Pay: 16.50 per hour

Expected hours: 20 - 40 per week

Benefits:

Bereavement leave Company events Discounted or free food Employee discount Store discount
Work Location: In person