Hospitality Supervisor

Package:

• Full Time, 45 hours, 5 over 7 days
• Hourly Rate: £14.25 / £33,450 pa equivalent.
• Up to 38 days annual leave (dependent on job role)
• Paid weekly (every Friday, for the first 12 weeks)
• Taxi/cab paid and provided by employer if you finish a shift 11:30pm
• Access to everyday discounts and communication portal
• Employee assistance programme
• Meals provided on shift when working within one of our venue.
• Birthday off, to celebrate in style
• A day of to volunteer and support a charity of your choice

Company information We are looking for a Hospitality Floor Supervisor you would be working closely with the Operations Manager, to deliver flawless service and exceptional food and drinks within both our large conference and banqueting operations.

The venue is a Grade II* listed award-winning events venue in a perfect central London location. From meeting and conference spaces to private dining and rooftop terraces, the venue offers an iconic setting for any occasion.

Duties asHospitality Floor Supervisor your key responsibilities will be:

• To plan, organise and deliver a successful operation of the events, dining rooms and other areas within the Hospitality department with the assistance of the relevant department heads.
• To liaise with other key personal, including marketing, events and sales department in order to deliver service the meets and exceed the client expectations.
• To brief the Hospitality team on all aspects of the business and to oversee the running of all events, workings lunches and dining.
• To meet clients on arrival making sure that the event is as they require, and ensuring that any on the day changes are passed on to the relevant people where necessary.
• To assist on the development of the Hospitality waiting team, making sure that they adhere to standards laid down by Hospitality Managers and provide training as required, specially on the areas of food and beverage service.
• All catering administration including banking and financial reporting to your line managers.
• To train or provide training to the staff so to ensure they operate in accordance with the department standards including any casual labour that may be required.
• To monitor on a daily basis the standards achieved in your department and report to your line managers any areas of concerns.
• To liaise with key people in all necessary areas (kitchen, events, reception, etc) of the business to ensure the provision of food and service is consistent and in line with menu/standards pre-agreed.

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