Job Description
This post is a fixed term contract until December 31st 2025 with a view to developing the role into a full-time position from 2026
Hours: Mixture of days and evenings weekends included.
As a Front of House Supervisor, you will play a key role in managing the daily operations of the front-of-house team while ensuring exceptional service for all guests. In this leadership position, you will support, train, and guide FOH and Bar teams, to deliver best in class service that aligns with our business values. You will also be responsible for overseeing operational tasks and maintaining a positive work environment, all while fostering team development and ensuring our guests' experience exceeds expectations.
Skills & Qualifications:
Previous experience in a front-of-house role, with a strong understanding of service standards and quick service and bar operations.
Strong leadership and communication skills, with the ability to motivate and manage a diverse team.
Excellent problem-solving abilities, with a focus on conflict resolution and maintaining guest satisfaction.
A passion for the hospitality industry and a commitment to continuous learning and improvement.
Level 2 food safety and hygiene standards, as well as allergen awareness.
Ability to work in a fast-paced environment, managing multiple tasks and priorities.
Cellar trainedor willing to work towards
Personal License holderor willing to work towards
General
Lead and manage the shift ensuring efficient and high-quality service throughout eachshift.
Ensure that all FOH staff adhere to company standards and policies regarding behavior, uniform, punctuality, and service procedures.
Lead by example, setting the standard for excellent customer service, cleanliness, and teamcollaboration.
Service Excellence & Customer Experience
Over see the delivery of exceptional service, ensuring each guest feels welcome, valued, and caredfor.
Support staff during service by handling difficult situations, ensuring the smooth running of operations.
Work alongside Management team to plan and deliver events to both corporate and private clients.
Training & Development:
Lead on going on-the-job training for FOH staff, ensuring everyone is knowledgeable about the menu, allergen protocols, and health and safety standards.
Promote a culture of continuous learning by providing constructive feedback, encouraging staff to expand their product knowledge, and reinforcing excellent customer service skills.
Expand on own development to develop role for future progression.
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