* What's in it for you? *
Joining our team allows you to experience the benefits that come from working with the leaf HOSPITALITY group. We have one simple value that unpins everything we do; Be Excellent. You'll be joining a team who loves what they do, cares about our people, upholds great hospitality, and values our team's input. You'll be working with leaders who act with integrity and are human.
We will invest in your continued learning and development and allow you the room to grow within the Company. We work with global brands which provide great training and worldwide opportunities.
You'll have access to some excellent benefits too like increased holiday allowance, discounted hotel stays, and family-friendly leave. We understand pay is important to our team and that's why we ensure we are competitive in the marketplace in this area. In addition, we have tips, incentives, and bonus schemes in place.
Person Specification
The F&B Supervisor will act as a deputy to the Manager supporting across a wide spectrum of duties and so we are looking for a candidate who has previous experience in either a supervisory or assistant manager capacity within a restaurant. Ideally, we will recruit someone who has experience working within a high street branded restaurant or within a mid to upper-scale restaurant concept. You will need to have excellent communication and people skills and enjoy being a hands-on leader within the business. Passion for food and beverage is a must
Job Overview
As the F&B Supervisor, your key focus in this role will always be to drive the best levels of service for our guests. You will do this through superior mentorship, leadership, and training of the team around you. In addition, you will encourage and ensure excellent communication between the restaurant and kitchen team.
Your role will be a balance between organising and planning shifts, being hands-on during key operational periods, and supporting the Manager in a range of task-led duties.
Some of your daily duties could include:
* Oversee the labour costs ensuring this is controlled and managing and producing staff rotas in line with internal payroll budgets, deadlines, and service level expectations.
* Ensuring stock and wastage is controlled and par levels are maintained. Providing the relevant training to the team to support this.
* Responsible for the ordering and managing of stock.
* Oversee and support the day-to-day operations.
* Maintaining a positive relationship with all internal teams, ensuring excellent communication to support a smooth operation. Including regular communication with the hotel's Kitchen brigade and Head Chef.
* Management of each outlet's booking systems.
* Accountability for financial takings of the department, ensuring the team are compliant and up to date with all stock control and cash handling procedures.
* Handling any escalated customer complaints or queries in a swift and professional manner.
* Organising pre-shift briefs for the outlets and delegating tasks where necessary, ensuring the junior management team are trained to organise pre-shift briefs in your absence.
* Ensuring the team are conducting thorough open and close-downs.
* Training and coaching new members of the team as well as existing members to ensure a high level of customer care is provided in accordance with brand standards.
INDBOH