Restaurant Supervisor

**Kitchen and restaurant supervisor**

Reports To: Head Chef & General manager.

Responsible for: Kitchen, restaurant & waiting staff.

**Salary**:to be discussed with the owner and based on experience, with pay increases to be reviewed after probation period.

Free food provided on shift

Day, evening and weekend shifts (must be flexible)

Key Role Descriptors

An exciting position has opened for a full restaurant supervisor to join our business in Tunbridge wells. We're open 7 days a week so you will need to be flexible & able to work weekends.

Reports To: Company Director and General Manager.

Key Role Descriptors

To work along side the General manager to operate and run the kitchen, business and staff

The role holder will lead and supervise the team to provide an effective and efficient customer focusedservice.

The role holder will learn how prepare, prep and serve food and beverages maintaining food hygiene regulations and quality standards.

All managers and supervisors are expected to learn every aspect of the business from FOH service tothe kitchen, so then we know the standard to be set to the staff and chefs.

Key Role Accountabilities
- Help with Training new staff members
- Troubleshooting recipes, ensuring consistency across the board
- Quality checking food at pass
- Being organised and proactive in and out of service times
- Learning about our seasonal menu
- Positive energy
- responsible for preparing food and serving food in kitchen.
- Prep and organise the kitchen.
- Work with the general manager and staff to provide quick and effective food service.
- provide an effective and efficient customer focused operation
- prepare and serve food maintaining food hygiene regulations and quality standards
- Liaise with drivers and delivery platforms
- To supervise the staff using the management tools as provided.
- To ensure all hygiene documents are recorded daily.
- Prepare the kitchen using daily checklists and procedures to ensure that the kitchen is stock and preparedfor service.
- Continually serve and respond to customers in an open, honest and friendly manner.
- Work efficiently and with a sense of urgency so that customers are served promptly.
- To keep the kitchen and building clean and tidy at all times by using management tools and checklists.
- Prepare and serve a high quality product at all times, to use recipe cards and dish specs accurately.
- Communicate openly, clearly and honestly with all team members.
- To maintain a positive attitude at all times.
- To ensure that order sheets are used daily to ensure effective stock levels.
- To ensure minimum wastage and to record any wastage that occurs.
- To ensure the kitchen is hazard free, to ensure no trip or spillage hazards should occur.
- To report any potential hazards or electrical faults.
- To ensure that the kitchen is left safe and secure at the end of each day.
- Operate and cash up the till as shown, communicate any mistakes or anomalies to the director.
- To train all new team members to brand standards.
- To do daily orders with our suppliers.
- To do team performance reviews and regular 121 reviews.

Behavioural Competencies
- Teamwork - Working together helps deliver the best outcomes.
- Customer Service - Putting customers at the heart of what we do.
- Delivery - Delivery of high quality services is at the heart of what we do.
- Change - Improving services and making the most of resources.

Generic Competencies
- Interpersonal Skills: Communication skills with the ability to adapt different styles to suit the audience and situation, and customer service skills to meet demanding customer needs.
- Planning and Organising: Arrives to work on time and to company standards and is capable of planning a range of simple tasks.
- Problem Solving and Decision Making: Ability to interpret rules and guidelines and know when something needs to be referred to the director
- Literacy and Numeracy: Good literacy and numeracy skills.
- Teamwork: A commitment and ability to work with colleagues and managers across boundaries to deliver service excellence and improvement.

**Salary**: £10.00-£14.00 per hour

**Benefits**:

- Company pension
- Discounted or free food
- Flexitime
- Sick pay

Schedule:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Flexitime
- Monday to Friday
- Weekend availability

Supplemental pay types:

- Tips

COVID-19 considerations:
Hand sanitising, all surfaces cleaned regularly and toilets cleaned often,face masksmay be work if regulated

Ability to commute/relocate:

- Royal Tunbridge Wells, TN1 1LS: reliably commute or plan to relocate before starting work (preferred)

**Experience**:

- Food preparation: 2 years (preferred)

Shift availability:

- Day shift (required)
- Night shift (required)

Work Location: One location

Flextime