Restaurant Supervisor

Location: Enfield, Greater London, England

£20k - 24k per year

Purpose of the role

To take responsibility for your department within the venue, to ensure the Department delivers a high quality service to the customers, maximising on all sales opportunities and controlling costs and payroll as per budget in order to exceed expectations. By providing leadership and direction, you will ensure delivery of great customer service at best possible cost within brand guidelines and satisfying legal requirements.

The post is also responsible for Risk Management in with your areas of responsibility, covering Health & Safety, Food Hygiene, DDA and Fire Safety, ensuring that the venue is fully compliant with all legislative responsibilities.

Personal Specification

  • Enjoy working and dealing with the public and being part of a team.

  • Confident, pleasant and an excellent articulate communicator; able to stay calm under

  • pressure and remain courteous when dealing with difficult situations.

  • Must be efficient, organised and self motivated.

  • Have a good personal standard projecting a professional image at all times.

  • Your key tasks reflect your contribution to our four core objectives; which are people

  • customer, profit and sales.


Key Responsibilities


  • Complete a service briefing at the beginning of each shift and a handover at the end of each shift

  • Actively support and lead the Verve Service/Flaunt It programs both company and property

  • wide, ensuring that the Customer experience is truly engaging throughout each and every interaction throughout their stay

  • Ensure the Verve Service Golden Threads are alive and promoted as a key driver within the business throughout each and every member of the team to the benefit to the overall customer experience

  • Attract and recruit team members with “verve” showing that they have the right culture, attitude and can develop superb skills to ensure that the brand of truly engaging hospitality is delivered each and every time

  • In line with all people and development guidelines and agreed ways of working, follow all people management systems to the benefit of the De Vere culture and personal development for all, including appraisals, succession planning and job chats.

  • Create a supportive, fun and creative working environment developing talent and

  • demanding a quality and standard driven approach throughout each and every member of the team

  • Ensure that your team are wearing the appropriate clothing for their role and maintain a high standard of personal grooming

  • Develop and coach all associated Supervisors providing support and succession

  • opportunities through learning and development and keeping them abreast of

  • organizational changes

  • Maintain and enforce effective use of the Restaurant billing system, ensuring all revenue is captured.

  • To assist & co-ordinate the team tasks on a daily & weekly basis, so that all Food and Beverage requirements from guests are met to the required standard and on time.

  • In line with all people and development guidelines and agreed ways of working, follow all people management systems to the benefit of the  culture and personal development for all

  • Ensure all legislative training is adhered to and carried out effectively and efficiently.


  • To promote a helpful and professional image to the customer, giving full co-operation to any customer requiring attention

  • To attend to customer queries and enquiries in a caring and helpful manner and with a commitment to dealing with the issue in a positive way

  • To anticipate customer needs whenever possible to enhance the quality of service offered by the venue, to ensure customer loyalty is maintained

  • To ensure the customer is treated correctly, first time, every time

  • Ensure all customers receive a warm welcome first time every time

  • Carry out Duty Management shifts if and when required.

  • Take an active role within the operational senior team, helping to shape the overall offer of the location to its customers

  • Work with the General Manager in any occasion of Customer dissatisfaction to enable a position of recovery and “wow” to overcome any negativity


  • To exceed the departmental profit targets, whilst returning investment at the appropriate rate.

  • To identify new opportunities in order to increase profit contributions and cost control in all areas of responsibility.

  • Ensure that all processes and procedures relating to financial activities, record keeping, money handling and licensing are adhered to, including timely and accurate reporting of financial information

  • Assist and support inventory management and ongoing maintenance of venue operating equipment and other assets

  • To be familiar with and promote other hotels within the group

  • To control Stock ordering and monitoring within budgetary constraints ensuring cost

  • efficiency

  • Responsible for ensuring there is a vibrant sales culture in place within the department, proactively try and exceed sales budgets in the Restaurant department


Statutory Responsibilities

To ensure all team members within the department observe all Fire, Health & Safety and Food Safety regulations attending any training sessions necessary to keep them updated on new legislation ensuring compliance with all current legal requirements. To be aware of your responsibilities in accordance with the company H&S procedures

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  • Industry:
  • Job Type: Permanent
  • Hours: Full-Time
  • Country: United Kingdom
  • County: Greater London
  • Reference: RMGR