Restaurant Supervisor

Responsibilities Planning and organising special functions in conjunction with group operations 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.
Preparing the restaurant on a daily basis, ensuring it complies with health and safety regulations.
Interviewing, hiring, training, and supervising all restaurant staff.
Taking reservations, table planning, greeting guests, and final contact with guests.
Directing floor and bar crew as needed, working alongside them serving guests as required.
Liaising between Kitchen & Front of House team members.
Leading the team on each shift, providing service in line with company protocols.
Ensuring that guests are enjoying their experience and taking action to correct any problems.
Preparing final checks, dealing with payments and cash handling.
Checking customers' identification to ensure they meet minimum age requirements for consumption of alcohol.
Upholding host responsibility protocols, and the conditions of our On-License regarding hours of operation, guest-count, clear exits, and appropriate signage.
Managing any complaints, dealing with them appropriately.
Head Cashier responsibilities.
Checking that the recorded hours for weekly payroll are correct.
Minimum Requirements A current Duty Managers certificate is required for the role, or no impediment to gaining one immediately.
2 or more years of experience in a la carte dining is required.
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