Restaurant Catering Supervisor

As a restaurant supervisor you will be responsible for managing the workflow of the team by assigning tasks, supporting staff, monitoring results, and reporting to restaurant manager and senior management. You will contribute to the efficiency of the department by reviewing and improving processes and setting targets for the team.

You'll be tasked with ensuring that a restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, and ensuring compliance with all food health and safety requirements. The role of the restaurant supervisor is also a customer-facing role where you will be in the restaurant during service periods leading by example. Monitoring customer flow, portion control and food quality.

Job description

Your main duties as a Restaurant Manager will be but not limited to.

- To demonstrate an awareness of the Food Safety Act and be able to work to the highest standards in both quality and hygiene. Ensure that food production and service is in accordance with appropriate Food Safety Management System, the use and cleaning of machinery, materials, equipment, and PPE are available and used to carry out duties in a safe, efficient, and effective manner.

- Actively enforce the relevant Food Safety compliance, that your knowledge of Health and Safety, Risk Management and COSHH requirements are kept up to date and that this knowledge is cascaded to your team. To monitor daily cleaning duties in line with the kitchen & FOH cleaning schedules. Following up with weekly & monthly audits against daily/monthly due diligence and cleaning schedules. Reporting any potential hazards such as equipment defects promptly to the responsible line manager or external service provider.

- To have a thorough knowledge of the Food Safety Procedures, cleaning techniques and standards and to ensure that staff use and maintain these. To also create proposals for improvements in these areas when the need occurs to the Catering Services Management Team and to contribute to the improvement of the services.

- To ensure that all food production areas, ancillary rooms fridges, and general catering equipment are kept in a clean and hygienic state through-out the duration of production, cooking and service.

- To supervise daily restaurant operations, undertaking responsibility and accountability for the retail departments ensuring meals are served at the required service time to the company standards, within the agreed specification.

- To undertake on the job training for all catering team members ensuring that they are effectively trained in their duties, co-ordinating the mandatory and role specific training needs for all catering team members. Be apart of annual appraisals with all catering team members.

- Aid with Recruitment, Onboarding & Training, ensure that staffing levels meet budgets, Manage departmental attendance and sickness, in line with the absence and sickness policies. Including Short Term sickness within your teams. Completing weekly timesheets on e-rostering system for bank and substantive staff.

- To lead by example by providing guidance and direction to staff in the team. Conducting yourself in a respectful and professional manner and to encourage others to act in the same. Encourage, engage, and lead the catering team to perform their roles to a high standard, in alignment to the NHS policies and procedures.

- Provide support to Restaurant Manager with proposals for improvements in the department areas when the need occurs to the Catering Services Management Team and to contribute to the improvement of the services. Actively seek and identify opportunities for sales growth through your business management skills.

- Manage & maintain stock levels, consumption & wastage, ordering accordingly to menu, offers and promotions. Ensuring sufficient supplies of food and beverages for the outlets.

- Budget preparations, you will support with the financial aspects of the business. Ensuring financial records are accurate and up to date, keeping records for all daily transactions and preparing balance sheets for finance. Managing tariff prices, that all catering services are costed and charged accordingly.

- Prioritise own workload with minimal supervision, arranging workload to achieve weekly and monthly deadlines, with a flexible approach to the business needs and hours worked.

- Trust wide, Directorate and Departmental procedures are implemented and complied with by all catering staff including Monitoring and Adhere to the Trust and Departmental uniform policies and codes.

- To maintain a pleasant customer focussed manner always. Be the face of the food service front and back of house. Respond efficiently and accurately to restaurant customer complaints.

- To undertake regular team meetings and provide feedback to the senior management team.

- Work with other department managers to organise hospitality events.

Any other reasonable request related to tasks identified by the Senior Management Team.

Person specification

Educations, Training and Qualifications

Essential

• Educated to NVQ Level 3
• Level 2 Intermediate Food Safety
• GCSE (or equivalent)

Desirable

• Allergen Awareness
• Customer Care Training
• Food production and chef skills

Knowledge and Experience

Essential

• Minimum 5 years in a food service environment

Desirable

• HACCP
• H&S in catering environment, manual handling
• Menu planning
• Cook/chill catering operations
• Food regeneration systems

Skills

Essential

• Oral and written communication skills
• Keyboard and numeracy skills
• Ability to lead a team through enthusiasm and knowledge
• Ability to communicate with staff at all banding levels
• Ability to deal with on the spot decisions and last minute issues
• Physical skills
• Ability to deal with customer enquiries and complaints
• Ability to ensure a seamless service

About the employer

Please submit your application as soon as possible, as we reserve the right to close adverts once sufficient applications have been received.

We recognise that AI tools can be helpful when drafting job applications; however, we ask candidates to keep their use to a minimum. Your responses should reflect your own experiences, skills and knowledge. Over-reliance on AI-generated content may result in responses that are generic or do not accurately represent your abilities.

University Hospitals of Northamptonshire (UHN) was formed through the grouping of Kettering General Hospital NHS Foundation Trust and Northampton General Hospital NHS Trust. As one group, we are on a journey to improve services for our communities by working collaboratively, modernising the way we deliver care and continually striving for excellence.

Working together allows us to share expertise, strengthen services and create greater opportunities . There may be a requirement to work across our hospital sites depending on service needs.

Our Excellence Values: Compassion, Accountability, Respect, Integrity and Courage.

UHN welcomes applications from people from all protected groups and is committed to creating an inclusive working environment. We are proud signatories of the Armed Forces Covenant and have achieved the Gold Award under the Armed Forces Employer Recognition Scheme. Our active staff networks support colleagues from all backgrounds and help ensure everyone feels valued here at UHN