Front of House Supervisor

5 months ago

Shrewsbury, United Kingdom Holroyd Howe Full time

Company Description
**40 Hours a week**

Salary £25,000.00

Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.

Can you commit to feeding hungry tummies as well as hungry minds? We serve more than just a meal in our kitchens, so are you the exceptional **_Food Service Assistant_** we’re looking for?

If you are looking for an employer that will invest in you and develop your career further, then look no further and apply

**Job Description**:
SPECIFIC RESPONSIBILITIES: - To make a continuous assessment of the performance of all staff under your supervision in order to establish training needs and development potential - To ensure that training is carried out in the location to meet identified needs and requirements of the Company training policy. - To ensure that all staff are aware of their duties and the standards required - To assist in ensuring that all kitchen staff are aware of their Health and Safety responsibility and receive the appropriate training - To attend training sessions and catering meetings when required - To take responsibility for the smooth and efficient running of the section/s as appropriate - To motivate and lead by example ensuring you and your team have fun at work and are proud of your efforts.

CLIENT SERVICE: - To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. - To regularly monitor customer feedback and produce a suitable action plan based on the results. - Ensure that your restaurant has a fun feeling which customers enjoy and can relax away from the workplace. - To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs. - To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service. - To ensure that you deliver what you promise to the customer, client and team. - To ensure that all agreed service objectives are met in line with client expectations

PEOPLE MANAGEMENT: - To assess employee performance, recognise potential and meet training needs as appropriate. - To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe. - To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training. - To carry out and assist the Catering Manager in disciplinary procedures following company guidelines and standards. - To support the Catering Manager in the development of the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy. - To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts. - To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning. - To treat your team at location as you would expect to be treated. - To comply with Keeping Children Safe in Education Parts 1 & 3 - To ensure all employees are trained in safeguarding and safer recruitment policies and practices.

FINANCIAL MANAGEMENT: - To assist the Catering Manager in ensuring that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures. - To ensure that the location adhere to company banking and cash security procedures in line with the company policy - To ensure that all standards of food preparation and service are established and achieved in line with location budget. - To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising. - To monitor and order all necessary dry goods and equipment. - To complete a stock take on a monthly basis.

HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT: - To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures. - To ensure all equipment is well maintained and is in good working order. - To make recommendations for renewal and replacement of equipment when required. - To ensure that all company procedures and work instructions are fully understood and practised by all employees. - To attend all health and safety training courses as required

ADDITIONAL RESPONSIBILITIES: - To efficiently manage the location in the Manager’s absence - To take responsibility for contributing towards your own development with the guidance of the Catering Manager, attending training courses as identified. - To show commi

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