Restaurant Supervisor


Our Food and Beverage team spans our two catering operations – Ballihoo at Lower Mill Estate in the Cotswolds and The Hurricane Terrace and Bar at Silverlake in Dorset.

Working at Ballihoo is very unique. Fundamentally, we believe in customer service being a way of life. We do this through our food, our service, our personalities. We tap into our guests and treat them as we ourselves would like to be treated. With respect, honour and love. We teach our younger colleagues valuable life skills on how to deal with many walks of society.

Our team has a lot of autonomy and they are often found foraging to make home-made goodies, brainstorming dishes or coming up with ideas for themed events.

Our senior team are passionate about personal development and through the importance of eating seasonally, outstanding customer service, and working on your feet, we champion the need of looking after your mind, body and soul.

Ballihoo is fun, its spacious, its outdoors (on the warmer days), the food is fresh, the pay is great. Look forward to hearing from you soon.

Location Lower Mill Estate, Somerford Keynes, Gloucestershire
Reporting to Hospitality Manager
Salary £30,000 - £32,000
Hours Full Time, Permanent 40 hours + per week

Main Responsibilities:

Support the Restaurant Manager in overseeing the day-to-day operations of Lower Mill Estate’s onsite restaurant in a manner that maximises revenue, customer satisfaction, and people development, whilst also ensuring a safe environment.

You’ll need to be very hands on and enjoy spending most of your time on the restaurant floor supporting your team and running the operation

Responsibilities:

  • Ensure the service areas are clean and tidy before, during and after each service
  • Maintain & enhance customer service standards, co-ordinating customer feedback, staff training, communicating with staff and customers
  • Support the Restaurant Manager develop, agreeing, train and maintaining all Standard Operating Procedures within the department
  • Support the Restaurant Manager maintain optimum staffing levels and organise staff rotas
  • Maintain good knowledge of the menus – and specials of the day – in order to answer guests queries
  • Continuously monitor the effectiveness of the menu
  • Deal with guests comments and complaints in a polite and efficient manner
  • Report any health and safety hazards, immediately to the General Manager
  • Help maintain an effective inventory and shortage control document
  • Help ensure 100% compliance on food hygiene standards.
  • Maintain fire procedures and training, reporting faults and actions
  • Train all employees in compliance, cash handling, and security procedures.
  • Monitor cash handling procedures and investigate all security concerns
  • Perform any other related duties as assigned by the General Manager
  • Proactively promote plastic-free ideas with the aim of becoming entirely plastic-free by 2025

 

Skills
Previous experience using programmes such as: POS, ResDiary an advantage – training will be also be provided. Commercial brand background would be an advantage but not essential. Must be used to a £40K a week turnover operation.

Previous experience within a Restaurant Supervisory position minimum 2 years.