Role Overview
As a Supervisor / Team Leader the role is a hands‑on operational lead whose mission is to ensure high compliance and guest satisfaction by coaching the team, managing demand and maintaining brand standards across Accommodation, Catering and Retail.
Key Responsibilities
* Departmental Floater: anchored in Accommodation each week to oversee room audits; covering other areas such as Bars, Shops or Restaurants as needed.
* Operational Driver: ensures the right people are in the right place at the right time to handle busy periods and reduce guest queuing.
* Compliance & Audits: responsible for food safety standards, hygiene routines, stock rotation and health and safety audits.
* Team Coaching: coaches team members on upselling, allergen handling and providing a warm welcome while on the floor.
* Guest Experience: monitors guest feedback, resolves complaints on the spot and ensures venues look abundant and clean.
Core Requirements
* Adaptability: ability to switch between housekeeping and food safety/bar operations.
* Leadership: strong coaching skills and full employee‑life‑cycle management (on‑boarding, training, performance).
* Commercial Awareness: focus on driving revenue through upselling, promotions and efficient stock control.
* Communication: acts as link between managers and the team to ensure daily plans are executed.
Benefits
Onsite accommodation is available.
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