Restaurant Supervisor

30 to 40 hours per week based upon seasonal variations.

Key Duties:

• Planning and organising special functions in conjunction with the regional manager and chef.
• Ordering and purchasing goods according to budget.
• Managing stock levels, performing stock takes, ensuring appropriate stock levels are held for seasonal variations.
• Writing rosters in line with company KPI's
• Prepare the restaurant on a daily basis, ensuring it complies with health and safety regulations. 
• Interview, hire and train and supervise all restaurant staff.
• Take reservations, table planning, greet guests, final contact with guests.
• Direct floor and bar crew as needed, working alongside them serving guests as required.
• Liaise between Kitchen & Front of House team members
• Lead the team on each shift, providing service in line with company protocols.
• Ensure that guests are enjoying their experience and take action to correct any problems.
• Prepare final checks, deal with payments and cash handling.
• Check customers’ identification to ensure they meet minimum age requirements for consumption of alcohol.
• Uphold host responsibility protocols, and the conditions of our On-License regarding hours of operation, guest-count, clear exits and appropriate signage.
• Manage any complaints, dealing with them appropriately.
• Head Cashier responsibilities.
• Checking that the recorded hours for weekly payroll are correct. 

Skills and Experience Required:

• Current Duty Managers Certificate. 
• Diploma in Hospitality. 
• 2 or more years experience in a similar role may substitute for the qualification.