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: 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. Commercial: General: Supervision and Support: 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 √ √ Of delivering quality staff management with regard to discipline and standards in hospitality Developing training and educational programmes for staff. √ Experience of Working in a Christian Faith Based Organisation. √ √ 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...) √ Relational approach to working with challenging young people √ High standard of proven customer service & ability to rise to any challenge in meeting & exceeding customer expectations √ 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 √ √ √ 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. √ √ √ √ √ √