JOB DESCRIPTION
Position:
RESTAURANT SUPERVISOR
Salary:
£13,000 - £15,000 per annum (dependent on experience)
Scale:
N/A
Employed by
Vine Social Enterprises
Responsible to:
Catering Manager
Hours / Week:
37.5 hrs per week (incl some Saturdays)
Work Area:
Vines Stourbridge (DY8 1EE)
Pension:
Stakeholder pension available
General
Vines is a Social Enterprise business which operates stylish and contemporary
restaurants offering a daily breakfast, lunch and afternoon tea service. It also
provides contracted food services to local businesses and day nurseries.
Since its inception in 1989, The Vine Trust has operated as a Social Enterprise
through its restaurant in Walsall. Income generated from this business has
helped to provide training and support services to local young people
throughout the years. After securing investment from Advantage West
Midlands in 2010 the business undertook a wholesale refurbishment to create
a stylish, contemporary dining venue which is now growing into new locations
in the Midlands.
In a manner similar to Jamie Oliver’s “Fifteen”, Vines main aim is to be the best
quality dining and catering business in the area so that we can deliver the
maximum benefit to the young people we train and support through
aspirational work experience placements and employment. Our ultimate goal
is to ensure that we give the best quality skills and experience to our trainees
in order to kick start their future career in the catering and hospitality industry.
Specific Duties Include :-
Management:
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Responsible for the day to day smooth operation of the restaurant.
Managing, organizing and encouraging teamwork and discipline from trainees and
paid staff within the workplace environment.
Delivering appropriate supervisory staff inductions/reviews as required with front
of house staff & trainees.
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Commercial:
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General:
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Supervision and
Support:
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Monitoring progress of trainees and providing feedback to Catering Manager on a
regular basis.
Day to day compliance with record keeping procedures within the restaurant
Delivering a high standard of quality control and maintaining records in
accordance with our BS EN ISO 9001 Quality System
Assisting with development and planning of Restaurant Menus, Specials &
Corporate Menus
Assisting with staff schedules and deployment on a daily basis
Organise, deliver all trading operations within the restaurant and outside catering
events.
Delivering first-rate customer service and upholding such standards in customer
service across the staff team
Setting & Maintaining high standards of conduct, reliability and professionalism
Maintaining and exceeding customer satisfaction
Promoting the brand of Vines as a high quality competitor in the daytime food
service industry
Working specifically to the advantage of the business with regard to development
of services and general profitability
Minimising wastage throughout the operation
Cash Handling, End of Day accounting and maintaining accurate records of takings
for regular reporting.
Providing ‘lead-by-example’ service & supervision of the restaurant on a daily
basis
Provision of additional cover as overtime dependent on the staff schedule.
Assist in stock control processes in conjunction with the Kitchen Manager
Responding to customer enquiries/complaints on a timely basis
To work in projects yet to be developed
To work to agreed KPI’s as communicated from the Catering Manager, and assist
in the review & development of these where necessary.
To be aware that the post-holder is a representative of Vine Social Enterprises,
and as such you must live a life that reflects the Charity’s Christian ethos: honouring God in work, attitude and lifestyle.
To be available to promote the work of Vines as required
Any other duties as required by the organisation
To report to the Catering Manager on a regular basis on the progress and
development of all areas of the restaurant.
To provide ongoing training to trainee and floor staff relating to industry
standards, legal compliance and best practice within the business.
Provide line management to Front of House Floor Staff, including trainee staff.
Assisting in staff disciplinary proceedings and adherence to HR processes
To attend other meetings and undertake further training as necessary
To ensure that all clients, staff and volunteers are treated fairly and that the
Project operates in accordance with Vine Trust Equal Opportunities Policy.
RESTAURANT SUPERVISOR
Person Specification
Experience
Of working in a supervisory capacity in a commercial catering or hospitality
environment
Desirable Essential
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Of delivering quality staff management with regard to discipline and standards
in hospitality
Developing training and educational programmes for staff.
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Experience of Working in a Christian Faith Based Organisation.
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To have proven pastoral experience or be able to demonstrate a commitment
to supporting the development of young people.
Skills
Daily operations management, ability to work to targets, competence in use of
standard industry technology & equipment (eg EPOS, Barista etc...)
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Relational approach to working with challenging young people
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High standard of proven customer service & ability to rise to any challenge in
meeting & exceeding customer expectations
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Excellent communication skills, both written and verbal.
Ability to motivate and empower others to achieve excellence in customer
service
Qualifications
Professional qualification in working with young people
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Level 3 qualification in Hospitality Supervision – or equivalent experience
Current Level 2 Food Safety in Catering Qualification
General
Ability to work within and promote a Christian Faith Based Organisation
Experience of working in a culturally diverse area and a commitment to equal
opportunities in the workplace, which creates a welcoming environment for
people of all faiths and of none.
Full clean driving licence
Current first aid qualification
THE POST HOLDER MUST AGREE TO AUTHORISE A FULL CRIMINAL
RECORDS BUREAU CHECK.
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