Restaurant Shift Supervisor

6 months ago

Milton Keynes, United Kingdom Hotel La Tour Full time

Would you like to come and work in a new multi-million pound premium hotel and restaurant in the heart of Milton Keynes city centre?

**RESTAURANT SUPERVISOR**

**RESPONSIBLE TO**: Restaurant Manager

**HOURS OF WORK**: As required to support the needs of the business

**APPEARANCE**: To be dressed in a smart and professional manner in conjunction with the Quality Standard of Hotel La Tour and as stated in your handbook.

**LIAISON**: Management, all HOD’s, Staff, External

Suppliers and Contractors

**DUTIES AND RESPONSIBILITIES**

1. To assist in the planning, organising and control of day-to-day operation of the department thereby ensuring the established standards of performance are maintained and total customer satisfaction is achieved.

2. Supervise the work of the team, allocating special duties and responsibilities.

3. To assist in setting standards in conjunction with the team and maintain these standards through training and promotion of training in all areas.

4. Ensure good communication throughout the Food and Beverage department at all times.

5. To be fully aware of the requirements and restrictions of all liquor licensing legislation and the hotel’s entertainments licence.

6. To ensure that all areas of responsibility, including delivery and refuse areas, are always kept sanitised and free from dust and debris, following, strict and pre-agreed cleaning schedules.

7. Attend meetings as requested by Management of the Hotel.

8. React promptly to any issues identified in the building check or food checks.

9. To assist in the safe and secure control of the Restaurant liquor stock, crockery, glassware, cutlery, foodstuffs and restaurant sundries.

10. To ensure the Restaurant, its fixtures, fittings and equipment are all maintained in perfect working order and impeccably clean.

11. To ensure that the Restaurant, Chefs table and Private Dining Area is always set up, as per function sheets and instructions received from the Sales Office.

12. To be fully competent in the use of Sevenrooms Table Bookings System, PDQ Machines, Dect telephone System and POS systems.

**STAFFING**

1. To assist in all staff rotas according to occupancy levels.

2. Assist in the recruitment procedure after consultation with the management.

3. To ensure good induction to the Department for all staff members, as outlined in the departmental induction check list.

4. To oversee the training of new staff as well as on-going training for existing staff, with particular attention to food safety.

5. To achieve Departmental standards as defined in your Standards Manual and to follow the procedures laid down.

6. To communicate relevant matters to the team and ensure that they are familiar with hotel product knowledge and future plans.

7. Maintain staff discipline and grievance procedures in accordance with company guidelines and keeping records of problems where appropriate.

9. To develop a well-motivated team and recognise any lack of team spirit and ensure that remedial action is taken.

**TRAINING**

1. To carry out at least one 30-minute training session to the department every month, to address standards, new policies/procedures, guest feedback etc.

2. To evaluate standards achieved and identify the need for training, ensuring appropriate action is taken where required

3. Communicate all training requirements to line Manager.

4. To be committed to the ideas and beliefs of the Companies Living the Tour programme.

5. To contribute towards the revisiting and upgrading of the quality manual and standards of procedures contained therein.

6. Your work will be assessed throughout your employment as and when deemed necessary by your supervisor, with regular six-monthly appraisals being evaluated and recorded.

**HEALTH AND SAFETY**

1. To ensure that the Company Health & Safety procedures are implemented within the department.

2. To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met, including: licensing, Allergens, Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, Manual Handling and any others.

**FINANCIAL**

1. To ensure that all the operating and payroll costs are maintained within budget and appropriate to business demands provide where necessary proposals for corrective action.

2. To be responsible for all stocks held in the department, its requisition, safe storage and usage to ensure proper control of costs achieved.

3. To ensure effective menu planning, writing and costing in line with the department’s budgets, to ensure the pre-agreed gross profit is without exception always achieved.

4. Control all operating expenses within the area in line with budgeted GP%.

5. To ensure ensure that all services used are correctly recorded and charged to the appropriate guest.

**MARKETING AND SALES**

1. Promote by personal example give clear instructions and maintain good customer relations.

2. Monitor and be constantly aware of c

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