Front Of House Supervisor

Company Description

Shrewsbury School has a world-class reputation for all-round excellence.

A good education opens doors which is why we ensure that the people we choose to work at Shrewsbury must have the desire, passion, and talent to nurture and develop our pupils into the leaders of tomorrow.

Shrewsbury School employs over 450 staff in both academic and support positions across our 110-acre site in the heart of Shrewsbury, Shropshire. Our place, our rich history and our forward-thinking mindset provide staff and pupils alike with a distinctive experience and environment which are second-to-none
Job Description

Front of House Supervisor - Job Description

Job Title: Front of House Supervisor

Reporting to: Deputy Catering manager

Overall Objectives:       To take responsibility for the catering operation in line with Company policies, Client requirements and financial constraints. To provide leadership and guidance to all team members to ensure a positive customer experience, under the guidance of the Catering Manager

Specific Responsibilities:

To make a continuous assessment of the performance of all staff under your supervision in order to establish training needs and development potential
To ensure that training is carried out in the location to meet identified needs and requirements of the Company training policy.
To ensure that all staff are aware of their duties and the standards required
To assist in ensuring that all kitchen staff are aware of their Health and Safety responsibility and receive the appropriate training
To attend training sessions and catering meetings when required
To take responsibility for the smooth and efficient running of the section/s as appropriate
To motivate and lead by example ensuring you and your team have fun at work and are proud of your efforts

Client Service:

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To regularly monitor customer feedback and produce a suitable action plan based on the results.
Ensure that your restaurant has a fun feeling which customers enjoy and can relax away from the workplace.
To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs.
To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.
To ensure that you deliver what you promise to the customer, client and team.
To ensure that all agreed service objectives are met in line with client expectations.

People Management

To assess employee performance, recognise potential and meet training needs as appropriate.
To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training.
To carry out and assist the Catering Manager in disciplinary procedures following company guidelines and standards.
To support the Catering Manager in the development of the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy.
To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
To treat your team at location as you would expect to be treated.
To comply with Keeping Children Safe in Education Parts 1 & 3
To ensure all employees are trained in safeguarding and safer recruitment policies and practices

Financial Management

To assist the Catering Manager in ensuring that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures.
To ensure that the location adhere to company banking and cash security procedures in line with the company policy
To ensure that all standards of food preparation and service are established and achieved in line with location budget.
To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising.
To monitor and order all necessary dry goods and equipment.
To complete an equipment stock take on a termly basis

Health & Safety, Food Safety, the Environment:

To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.
To ensure all equipment is well maintained and is in good working order.
To make recommendations for renewal and replacement of equipment when required.
To ensure that all company procedures and work instructions are fully understood and practised by all employees.
To attend all health and safety training courses as required.

Qualifications

We are looking for passionate, motivated individuals with an interest in hospitality. We're also looking for:

 Good communicators
Good level of spoken English
Works well within a team
Basic knowledge of running shifts and leading a team

Extensive training  and induction will be provided so whilst a high level of experience isn't necessary, we do need individuals who can show us that they have an interest in hospitality to ensure that guest experience will be a great one. 

Additional Information

Additional Responsibilities

To efficiently manage the location in the Manager’s absence
To take responsibility for contributing towards your own development with the guidance of the Catering Manager, attending training courses as identified.
To show commitment to company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend to any reasonable request made by the client or Holroyd Howe Management.